Barely Significant
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Purine content of different soybean products and dynamic transfer in food processing techniques.

Food Chem X · 2025 · PMC12141938 · PMID 40486055

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

The sentences

highly significantP < 0.001actually significant
The results demonstrated a highly significant reduction (P < 0.001) in total purine content after soaking, with a nearly 50 % decrease observed.

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