Barely Significant
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The Effects of Ultra-High Pressure Combined with Egg White Protein on the Gel Physical Properties of Reduced-Salt Shrimp Surimi.

Foods · 2025 · PMC12191933 · PMID 40565754

Europe PMCDOI
1
hedged sentence
0.0100
closest p · 0.2× alpha
0.0100
boldest claim

The sentences

highly significantp < 0.01actually significant
The results indicate that the experimental model is highly significant ( p < 0.01).

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