Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments.

Foods · 2022 · PMC9319723 · PMID 35885354

Europe PMC DOI

hedged sentence

0.0010

closest p · 0.0× alpha

0.0010

boldest claim

The sentences

highly significantp ≤ 0.001actually significant

Notably, acetic acid, guaiacol, and p-cresol exhibited highly significant differences ( p ≤ 0.001) when they were omitted from the mixture.

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.