Barely Significant
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Development of cheese-flavored butter essence through enzymatic hydrolysis and lactic acid fermentation.

Food Chem X · 2025 · PMC12663080 · PMID 41323676

Europe PMCDOI
1
hedged sentence
0.0010
closest p · 0.0× alpha
0.0010
boldest claim

The sentences

highly significantP < 0.001actually significant
The regression model was highly significant ( P < 0.001), and the lack of fit was not significant ( P > 0.05), indicating a good fit to the experimental data.

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