Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese.

Animals (Basel) · 2022 · PMC9686631 · PMID 36428451

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hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

an increasing trendp ≤ 0.01actually significant

The rest of the parameters presented an increasing trend throughout the ripening time (cluster A2), namely dry matter, protein, fat, NaCl, Ca, Mg and P content ( p ≤ 0.01).

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