Barely Significant
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Effects of Protective <i>Lacticaseibacillus casei</i> VC201 Culture on Late Blowing Prevention, Lipid Profile, and Sensory Characteristics of Valtellina Casera PDO Cheese During Ripening.

Foods · 2025 · PMC12294488 · PMID 40724254

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

The sentences

moderately significantp < 0.01–0actually significant
As reported in Table 2 , with elevated levels at 12 °C, SCFFAs (C2:0, C3:0, and C4:0) exhibited moderately significant effects ( p < 0.01–0.05), mostly in response to rT.

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