Barely Significant
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Selection of Acetic Acid Bacterial Strains and Vinegar Production From Local Maltese Food Sources.

Front Microbiol · 2022 · PMC9343879 · PMID 35928157

Europe PMCDOI
1
hedged sentence
0.0001
closest p · 0.0× alpha
0.0001
boldest claim

The sentences

highly significantp ≤ 0.0001actually significant
In fact, the percentage acidity at the beginning and the end of the fermentation process is highly significant for all the substrates ( p ≤ 0.0001).

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