Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey.

Korean J Food Sci Anim Resour · 2018 · PMC5932959 · PMID 29725224

Europe PMC DOI

hedged sentence

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closest p · 0.0× alpha

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boldest claim

The sentences

highly significantp <0.0001actually significant

A step-wise regression model of response surface for cheese sensory score (Y) was calculated according to following equation: Y=84+A+0.88B−1.63C+3.50AB−3.00AC+5.25BC−8.38A 2 −2.13B 2 −2.13C 2 In the quadratic regression model, the ANOVA analysis ( Table 5 ) revealed that the second-order response surface model was highly significant ( p <0.0001), which indicated that the model was appropriate.

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