Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of <i>Ipomoea batatas</i> (L.) Lam.

Front Nutr · 2025 · PMC12158730 · PMID 40510498

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

For “Xinxiang”, all texture indexes presented a decreasing trend with the increase of temperature and pressure ( Figures 1D – H ).

also in 47,180 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.

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of &lt;i&gt;Ipomoea batatas&lt;/i&gt; (L.) Lam.

The sentences

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of <i>Ipomoea batatas</i> (L.) Lam.