Barely Significant
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Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties.

Foods · 2021 · PMC8066690 · PMID 33916822

Europe PMCDOI
1
hedged sentence
0.0100
closest p · 0.2× alpha
0.0100
boldest claim

The sentences

highly significantp < 0.01actually significant
Correlations between the nitrogen fraction and aging and/or salt were also evidenced (correlations were considered significant with p < 0.05 and highly significant with p < 0.01), according to Spearman correlation, since samples did not have a normal distribution and a homogeneous variance.

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