Exploring the mechanisms of flavor formation and polyphenolic changes in hop-infused sourdough bread affected by hop varieties and soaking methods.

Food Chem X · 2025 · PMC12139236 · PMID 40475814

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantP < 0.01actually significant

Red lines indicate highly significant correlations (Mantel's P < 0.01), while purple lines represent significant correlations (Mantel's P < 0.05), and gray lines indicate non-significance.

also in 132,142 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.