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“showed a trend”

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3.10 Effect of tremella pedicel powder on sensory quality of steamed bun From Table 4 , it can be seen that after adding TFSP, the appearance, color, viscosity, flavor, aroma score and total score all showed a trend of increasing first and then decreasing, and the structural score and elastic score decreased, indicating that adding an appropriate amount of TFSP can improve the sensory score of steamed buns.
Given the technical differences among individuals, the observation of differences in absolute values among endoscopists was expected; however, further analysis using individual median CIT showed a trend toward lower ADRs and higher AMRs with longer CITs compared to shorter CITs ( Supplementary Figures S2 and S3 ), consistent with the overall results of this study.