Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea.

Foods · 2026 · PMC12840366 · PMID 41596811

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a pronounced trendno p-value reported

During the entire pile fermentation process, crude protein and protopectin decreased by approximately 20.4% and 31.9%, respectively, whereas soluble protein and soluble pectin increased by 25.5% and 28.3%, highlighting a pronounced trend of enzymatic hydrolysis and solubilization.

also in 237 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.