Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during <i>Ziziphus jujube</i> Vinegar Fermentation: Correlation between Microorganisms and Metabolites.

Foods · 2022 · PMC9655239 · PMID 36359947

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp < 0.01actually significant

ZOTU530 ( Aspergillus ) showed a highly significant positive correlation ( p < 0.01) with reducing sugars, and it can produce a variety of carbohydrate enzymes, especially starch-degrading enzymes that suppress sugar production [ 18 ].

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