Barely Significant
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Modifying Robusta coffee aroma by green bean chemical pre-treatment.

Food Chem · 2019 · PMC6191532 · PMID 30309540

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showed a trendno p-value reported
The first principal component (PC1) accounted for 68.6% of the variance in the dataset and showed a trend with increasing number of pyrazines from left to right, Arabica (left) was clearly separated from Robusta (right).

also in 53,322 other papers

a decreasing trendno p-value reported
The total relative abundance of sulfur-containing compounds showed a decreasing trend as the concentration of acetic acid in the soaking solution increased ( Fig. 2 (c)).

also in 47,180 other papers

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