Barely Significant
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Effect of Magnetic Field Treatment at Different Intensities on the Quality and Biological Properties of Bread Produced with <i>Saccharomyces cerevisiae</i>.

ACS Omega · 2026 · PMC13347328 · PMID 42428905

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

The sentences

highly significantp < 0.001actually significant
According to the results of the variation analysis, it was determined that yeast strain, magnetic field intensity, and yeast strain × magnetic field intensity interactions were very highly significant ( p < 0.001) on the pH value.

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