Changes in lipid properties of duck egg yolks under extreme processing conditions.

Poult Sci · 2021 · PMC8182270 · PMID 34091349

Europe PMC DOI

hedged sentences

—

closest p

—

boldest claim

The sentences

showed a trendno p-value reported

Changes in TBA Value of Egg Yolk Lipid Under Extreme Processing Conditions The TBA values of yolk lipid with the three processing methods showed a trend of first rising and then falling and finally rising ( Figure 7 ).

also in 53,322 other papers

an overall trendno p-value reported

The iodine value of the lipid obtained from preserved egg yolks showed an overall trend with first increase and then decrease, and the saponification value of the lipid got from preserved egg yolks was lower than the lipid got from the raw salted egg yolks.

also in 4,871 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.