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The aromas are jammy and bacon-y, and everything feels seamless from the very first taste to the extra-long finish in which I tasted 1) berries; 2) berries; and 3) some more berries.
Berries of season 2 accumulated greater maximal quantities of Asc, approximately 1.8 times the content of season 1 berries.
Development of season 1 (2005-2006) berries was delayed compared to season 2 (2007-2008) berries.
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In stage 1, berry size increases sigmoidally.
I tested it twice, with samples of around 150 berries each time.
Were collected every 100 berries (in three replicates) for each variety tested in organic and conventional systems.
Briefly, 50 berries of Vitis vinifera cv.
Fruit developmental stages were: EL31, berries at preveraison 7 mm in diameter (PV); EL35, berries at veraison (V) and EL38, berries at postveraison harvest-ripe (M).
For each treatment and replicate, 25 berries were randomly collected.
Benzyl alcohol demonstrated the most significant change in concentration: in the boxed berries, its concentration was 666.40 μg/100 berries; in net-bagged berries, its concentration was 253.60 μg/100 berries; in the exposed treatments, its concentration was only 173.25 μg/100 berries.
At each stage, samples of 70 berries were collected for berry weight determination and colorimetric measurements.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com