Barely Significant
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Biofunctional Attributes and Storage Study of Soy Milk Fermented by <i>Lactobacillus rhamnosus</i> and <i>Lactobacillus helveticus</i>.

Food Technol Biotechnol · 2019 · PMC6902289 · PMID 31866753

Europe PMCDOI
1
hedged sentence
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closest p · 1.0× alpha
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The sentences

highly significantp<0.05actually significant
The variation in the antioxidant activity of white rose flavoured functional soy yoghurt among the different storage days was found to be highly significant (p<0.05).

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