Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research.

Food Chem X · 2023 · PMC9943758 · PMID 36845463

Europe PMC DOI

hedged sentences

—

closest p

—

boldest claim

The sentences

showed a trendno p-value reported

Parameters L* of LPMBJ and LAMBJ showed a trend of first decreasing to the lowest level and then increasing gradually, while that of CON kept increasing.

also in 53,322 other papers

an increasing trendno p-value reported

The content of p-coumaric acid, caffeic acid, protocatechuic acid and quercetin as well as viable count were found in the same region with an increasing trend, which reflected the possible production of phenolic metabolites by lactic acid bacteria grown in strawberry juice.

also in 63,971 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.