Barely Significant
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Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages.

Foods · 2021 · PMC8227866 · PMID 34071759

Europe PMCDOI
1
hedged sentence
0.0500
closest p · 1.0× alpha
0.0500
boldest claim

The sentences

borderline significantp = 0.05actually significant
Borderline significant differences were observed with respect to the descriptors: odor of poorly aged or rancid cheese or milk ( p = 0.05), and body ( p = 0.05).

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