Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties.

Food Sci Nutr · 2018 · PMC5849898 · PMID 29564118

Europe PMC DOI

hedged sentence

0.0006

closest p · 0.0× alpha

0.0006

boldest claim

The sentences

highly significantp = .0006actually significant

The interaction effect between variety, drying temperature and chemical pretreatment on the TPC content in oven‐dried samples was found to be highly significant ( p = .0006; F = 3.40; df = 12).

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