Barely Significant
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Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods.

Molecules · 2025 · PMC12073552 · PMID 40363693

Europe PMCDOI
1
hedged sentence
0.0010
closest p · 0.0× alpha
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boldest claim

The sentences

highly significantp < 0.001actually significant
The results revealed that the cooking method had the most significant impact on PAH formation, with a highly significant effect ( p < 0.001) across all PAHs.

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