Barely Significant
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Valorizing <i>Carasau</i> Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste.

Microorganisms · 2025 · PMC12388447 · PMID 40871250

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a clear trendno p-value reported
From R2 to R5, a clear trend of increasing ethanol concentration was evident in all samples.

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