Barely Significant
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Effect of pH on the Stability of Dairy Beverages Stabilized with Soluble Soybean Polysaccharides.

Foods · 2025 · PMC12607474 · PMID 41227605

Europe PMCDOI
1
hedged sentence
0.0500
closest p · 1.0× alpha
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boldest claim

The sentences

a significant trendp < 0.05actually significant
As shown in Figure 1 , within the pH range of 3–7, the centrifugal sedimentation rate of the dairy beverages exhibited a significant trend of first increasing and then decreasing with pH ( p < 0.05).

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