Quantitative N-glycoproteome analysis of bovine milk and yogurt.

Curr Res Food Sci · 2022 · PMC8763629 · PMID 35072106

Europe PMC DOI

hedged sentence

0.4100

closest p · 8.2× alpha

0.4100

boldest claim

The sentences

a decreasing trendp = 0.41not close (p > 0.1)

During the processing of yogurt, glycosylation of N 172 of platelet glycoprotein 4 was increased, but not to a significant extent (FC = 1.45, p = 0.10), while the other five N-glycosites showed a decreasing trend, which was also not significant (FC = 0.78–0.97; p = 0.41–0.82).

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