Incorporation of Selected Strains of <i>Pediococcus</i> spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening.

Food Sci Anim Resour · 2021 · PMC8564329 · PMID 34796332

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

Zhao et al. (2020) noted a decreasing trend in the TBARS values of Chinese dry sausage during the later stages of ripening, which is concordant with the current finding.

also in 47,180 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.