Barely Significant
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Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products.

Antioxidants (Basel) · 2019 · PMC7023396 · PMID 31877777

Europe PMCDOI
1
hedged sentence
0.0010
closest p · 0.0× alpha
0.0010
boldest claim

The sentences

highly significantp < 0.001actually significant
Day of storage (0, 5, 10, 15) was a highly significant factor ( p < 0.001) for almost all parameters except lightness (L*), yellowness (b*), nitrosylmyoglobin, and pH, where no statistical significance of this factor was observed.

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