The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines.

Foods · 2022 · PMC9265563 · PMID 35804805

Europe PMC DOI

hedged sentences

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

an increasing trendno p-value reported

Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0–10 days and an increasing trend for samples stored for 13–15 days.

also in 47,180 other papers

a definite trendno p-value reported

In the case of the MUFA group, a definite trend could not be concluded although the lowest average value was observed in canned fish corresponding to a previous 15-day storage.

also in 427 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.