Barely Significant
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Quality evaluation and lipidomics analysis of salted duck egg yolk under low-salt pickling process.

Food Chem X · 2022 · PMC9743147 · PMID 36519109

Europe PMCDOI
1
hedged sentence
0.0500
closest p · 1.0× alpha
0.0500
boldest claim

The sentences

did not reach statistical significancep > 0.05actually significant
1 B and C, the firmness and elasticity of the three groups decreased with the increase of salinity, but did not reach statistical significance ( p > 0.05).

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