Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short-set Yoghurt.

Food Sci Nutr · 2021 · PMC8498063 · PMID 34646518

Europe PMC DOI

hedged sentence

0.0500

closest p · 1.0× alpha

0.0500

boldest claim

The sentences

highly significantp < .05actually significant

This increase was found to be highly significant ( p < .05) due to the concentration effect resulting from moisture loss.

also in 132,142 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.