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These flavor compounds are identified and quantified by machine.
These flavor packs are why each carton of a brand of orange juice tastes exactly the same, despite the fact that this isn't true of the fruit itself.
Thus, these flavor compounds will be used as the main representative of the soursop volatile flavor compounds and the peak area of these flavor compounds were considered as response variables.
However, the presence of these flavor components alone is not sufficient to describe the perception of food flavor.
Mix up one of these flavor combinations, or create your own: Rosemary garlic.
In the four main types of beer, you will find these flavor generalizations apply: Ales, porters and stouts (English style): These beers tend to have fruitier flavors, such as strawberry, orange, or dessert apple flavors, and sometimes a butterscotch flavor.
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Vodka can help bring out these flavors without contributing another flavor, as wine or brandy would.
These flavors -- some hot, some mild, some sour, some sweet -- offer a balance of contrasts.
They're better with these flavors than Maine lobsters because they're sweeter.
These flavors -- some hot, some mild, some sour, some sweet -- offer a balance made of contrasts.
And because these flavors can sometimes be overpowering, many chefs make salsas with roasted chilies.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com