Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from <i>Capsicum</i> ssp.-Stage towards a Product with Technological Application.

Plants (Basel) · 2022 · PMC9025496 · PMID 35448807

Europe PMC DOI

hedged sentences

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

All capsaicinoids present an increasing trend through fermentation although the different ratios change during this time, as is evident in Figure 1 .

also in 63,971 other papers

almost insignificantno p-value reported

DHC presents more constant values, results indicating an almost insignificant drop from values ranging between 32.24–41.47% (fresh peppers) to values in the range of 32.45–40.97% (fermented peppers).

also in 529 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.