Sensory and chemical characteristics of <i>Tieguanyin</i> oolong tea after roasting.

Food Chem X · 2021 · PMC8651997 · PMID 34927052

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

In this study, with the increase of roasting time, floral aroma showed a decreasing trend, whereas the roasted aroma increasing ( Fig. 1 B).

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.