Multivariate Analysis of Key Taste Compounds in Soy Sauce and Model Construction for Its Saltiness Intensity.

Foods · 2025 · PMC12731317 · PMID 41464887

Europe PMC DOI

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highly significantno p-value reported

Statistical parameter analysis of the constructed salty taste sensory model revealed that the regression equation’s significance test ( p = 0.000 < 0.01) demonstrated the model’s highly significant value.

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