Fermentation with Lactobacillus reuteri and Lachancea fermentati improves the bioactivity and flavor-sensory characteristics of Rosa roxburghii Tratt. juice.

Food Chem X · 2026 · PMC13262171 · PMID 42294145

Europe PMC DOI

hedged sentence

0.1460

closest p · 2.9× alpha

0.1460

boldest claim

The sentences

did not reach statistical significancep = 0.146not close (p > 0.1)

Concurrently, although the overall phenylpropanoid biosynthesis pathway did not reach statistical significance at the global level ( p = 0.146), marked enrichment of specific high-impact metabolites within this route likely contributed substantially to the enhanced functional properties of fermented RRTJ.

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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.

Fermentation with &lt;i&gt;Lactobacillus reuteri&lt;/i&gt; and &lt;i&gt;Lachancea fermentati&lt;/i&gt; improves the bioactivity and flavor-sensory characteristics of &lt;i&gt;Rosa roxburghii&lt;/i&gt; Tratt. juice.

The sentences

Fermentation with <i>Lactobacillus reuteri</i> and <i>Lachancea fermentati</i> improves the bioactivity and flavor-sensory characteristics of <i>Rosa roxburghii</i> Tratt. juice.