Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps.

Heliyon · 2021 · PMC8278335 · PMID 34286122

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

may be significantno p-value reported

For beetroot crisps the amino acid glutamine may be significant in acrylamide formation and supports findings of Elmore et al.

also in 13,097 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.