Barely Significant
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Elucidating the effect of brewing temperature on the sensory quality of Longjing tea based on multi-scale molecular sensory science.

Food Chem X · 2025 · PMC12181020 · PMID 40547003

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highly significantp < 0.001actually significant
It was confirmed by the correlation analysis which revealed a highly significant positive correlation between umami and umami-mellow tastes ( Fig. 1 C; r = 0.62, p < 0.001).

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