Exploring dynamic changes in nutritional profile, flavor dissipation, and antioxidant activity during the cooking process of marinade.

Curr Res Food Sci · 2025 · PMC12556302 · PMID 41158551

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

The content of most flavor compounds showed a decreasing trend, and flavor dissipation was particularly severe during the 60–80 min cooking period.

also in 47,180 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.