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A comparison of NRF6.3 scores by yogurt base (p ≤ 0.001; values are reported as mean ± SD).
| Base | n | Mean ± SD |
|---|---|---|
| Almond | 27 | 15.21 ± 14.50a |
| Oat | 13 | 9.95 ± 19.75ab |
| Dairy Low & Nonfat | 196 | 4.79 ± 14.86b |
| Dairy Full-Fat | 78 | −6.17 ± 10.55c |
| Cashew | 4 | −7.37 ± 8.48bcd |
| Coconut | 19 | −22.26 ± 22.00d |
Different letters within the column indicate significant differences between yogurt bases.
