Effect of Cooking with Superheated (SHS) vs. Standard Steam Oven on the Fatty Acids Profile of Different Kinds of Meat and Fish.

Foods · 2023 · PMC9956209 · PMID 36832793

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may not be significantno p-value reported

Consequently, it is possible that a variable may not be significant for the group’s separation in the univariate model, while it is for the multivariate approach and vice versa. 3.4.

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