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Why? High aroma is generally achieved through a process known as dry hopping, meaning the addition of hops post-boil.
NaCl enhanced cheese flavour intensity the most at high aroma level, while lactic acid suppressed the most at low aroma level.
When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level.
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At harvest, the highest aroma level was measured in the boxed fruits.
The high % aroma retention was due to the presence of anchored cavities to hold and control the release of oil from the surface of cotton.
This paper aims to review current applications incorporating different advanced separation methodologies, and their roles in achieving high resolution aroma analysis.
Furthermore, optimal operating conditions have been determined in main units (extractor and separator), for the production of both a five-fold concentrate and a high purity aroma, as raffinate, respectively.
They have a significant impact on tea aroma because of their low threshold value and resulting high odor units.
Berries are the main commercial product of blackcurrant (Ribes nigrum), while other plant anatomical parts such as leaves and buds are used as a source of high value aromas, which are commercially isolated with organic solvents.
Internal tasting of all experimental wines made of both varieties of grapes showed that wines made of grapes where leaf removal and cluster thinning were applied were characterized by fuller body, higher fruitiness aromas, and more intense color.
The antioxidant-supplemented samples, and those exposed to LED light engineered to eliminate wavelengths below 480 nm (thus most of riboflavin's absorption peaks), resulted in significantly higher old oil aroma; however, the former received higher liking scores than LED-exposed samples.
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