Barely Significant
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“a slight trend”

4,079 sentences · 4,079 papers · 4,917 search hits before verification · confirmed specimen

Sighted at

p<0.09

Listed by Hankins (2013) · Otte et al. (2022)

In the literature

There seems to be a slight trend towards a decrease in free amino groups with fermentation for 12 h, probably due to the early assimilation of available nitrogen by both LAB and yeasts, followed by a slight increase, which could point towards some limited hydrolysis of the proteins.