Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.

Food Sci Anim Resour · 2020 · PMC7713770 · PMID 33305286

Europe PMC DOI

hedged sentence

0.0810

closest p · 1.6× alpha

0.0810

boldest claim

The sentences

a decreasing trendp=0.081so close (0.05 < p ≤ 0.1)

In terms of cooking loss, a decreasing trend was found due to the addition of 1% gelatin and gelatin hydrolysates (p=0.081).

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