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Table 2 The correlations between the scores from sales data, \((W^{(c)}_{ij})\), \((W^{(s)}_{ij})\), and the measures from the flavour compound and recipe data, \((rf_{ij})\), \((rr_{ij})\) (where the superscripts \((c)\) and \((s)\) below denote the values restricted to \(\{(i,j): W^{(c)}_{ij} > 0\}\) and \(\{(i,j): W^{(s)}_{ij} > 0\}\), respectively), \((W^{(cr)}_{ij})\), \((W^{(sr)}_{ij})\)

From: Extracting complements and substitutes from sales data: a network perspective

Score pair Pearson (p-value) Spearman (p-value)
\((W^{(c)}_{ij}) - (rf^{(c)}_{ij})\) 0.085 (4.8 × 10−4) −0.019 (4.3 × 10−1)
\((W^{(s)}_{ij}) - (rf^{(s)}_{ij})\) 0.50 (2.4 × 10−79) 0.030 (3.1 × 10−1)
\((W^{(c)}_{ij}) - (rr^{(c)}_{ij})\) 0.16 (7.2 × 10−8) 0.24 (1.1 × 10−16)
\((W^{(s)}_{ij}) - (rr^{(s)}_{ij})\) −0.040 (2.7 × 10−1) −0.062 (8.8 × 10−2)
\((W^{(c)}_{ij}) - (W^{(cr)}_{ij})\) 0.16 (3.8 × 10−8) 0.23 (2.5 × 10−15)
\((W^{(s)}_{ij}) - (W^{(sr)}_{ij})\) 0.60 (4.5 × 10−76) 0.23 (2.5 × 10−15)