Barely Significant

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Interestingly, the weight losses of Fe(0.03)−H(0.05)−CP−3 and Fe(0.03)−H(0.05)−CP−9 ( Figure 3 b,c) were 5.53% and 5.35% at 373–473 K, respectively, showing a decreasing trend with increasing modification times.
In the study on the effect of storage temperature on the MR of UHT buttermilk, it was stored at 20 °C and above and the color indexes were measured periodically, and the results obtained were consistent with the present study [ 42 ], with a decreasing trend in L*, a* being negative and tending to be green, and b* being positive and tending to be yellow. 2.5.4.