Barely Significant
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Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt.

Foods · 2022 · PMC9320349 · PMID 35885331

Europe PMCDOI
1
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The sentences

a decreasing trendp < 0.05actually significant
The pH values of five kinds of yogurt showed a decreasing trend following 21 days of storage ( p < 0.05), while the acidity of five kinds of yogurt increased and reached their maximum at 21 days.

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