Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry.

Molecules · 2021 · PMC8401407 · PMID 34443387

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

Significant differences were estimated as “***”, p < 0.001 (very highly significant); “**”, p < 0.01 (highly significant); “*”, p < 0.05 (significant); “ns”, p > 0.05 (not significant). 4.

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