Comparative evaluation of yak ghee and crossbred yak ghee: lipid composition, volatile flavour constituents, and microbial community dynamics.

Food Chem X · 2026 · PMC13156613 · PMID 42111320

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closest p · 0.2× alpha

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The sentences

highly significantp < 0.01actually significant

1 D, further analysis revealed significant differences ( p < 0.05) in the relative levels of BisMePA, CmE, LPC, MGDG, and PE and highly significant differences ( p < 0.01) in the relative levels of AcHexCmE, AcHexSiE, CL, LPE, and PC in YG.

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