Formation Mechanism of Lipid and Flavor of Lard Under the Intervention of Heating Temperature via UPLC-TOF-MS/MS with OPLS-DA and HS-GC-IMS Analysis.

Foods · 2025 · PMC12295278 · PMID 40724262

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

However, highly significant differences ( p < 0.01) were found for 1-octen-3-ol, 1-heptanol, 1-hexanol, and 1-butanol-D.

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