The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance.

Front Nutr · 2022 · PMC9549109 · PMID 36225876

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

At this stage, alkaline pickling solution continuously penetrated the egg, and complex chemical changes took place in the egg yolk, which may promote the decarboxylation of succinic acid and lead to a decreasing trend ( 20 ).

also in 47,180 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.