There's been several side by sides with the mini-mash test. Do it yourself if you want - their tend to be differences in color and flavor.
It's one of those things... how to put it? I used to brew my lagers with a ramp up at the end of fermentation, transfer to a C02 purged serving keg, gelatin/crash, and force carb. Now I cold ferment, spund, keep O2 low, and lager > gelling. Even bought a copy of Kunze and a DO meter. The difference is stark. Like imagine if your goal was to brew authentic American IPA but you had never tried dry hopping before. Then one brew day you added 4oz of citra dry hops to your recipe. You wouldn't really feel the need to blind test yourself, you'd call it a win and keep exploring dry hopping methods.
That being said, I can't distinguish for certain which variables specifically are most leading to awesome lager (is it the oxygen? The fermentation schedule? The Spunding? The natural lagering?). I'm planning to brew up a s*** ton of Helles soon so maybe I'll throw one batch in there with zero-care given to O2 and see how it shakes out.