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Fig. 1 Sum of total phenolics content in the pickled soybeans and pickling solution as a function of pickling period (P < 0.05, n = 3).
The total vitamin E content in the pickled soybeans was associated with the total phenolics in the pickled soybeans (r = −0.34, P < 0.01) and pickling solution (r = −0.49, P < 0.0001).
Various methods are used: the meat may be mixed with dry ingredients; it may be soaked in pickling solution; pickling solution may be pumped or injected into the flesh; or a combination of these methods may be used.
Electrochemical behaviors of pickling solution of H3PO4 + Na2MoO4 and NH4HF2 activation solution were investigated with the open circuit potential curves and the polarization curves.
Effects of 2-amino-5-ethylthio-1,3,4-thiadiazole (AETD) on copper corrosion as a corrosion inhibitor in an aerated acidic pickling solution of 0.50 M HCl have been investigated using gravimetric and electrochemical techniques.
After each pickling treatment, the pickling solution volume was restored to 30 mL using the same vinegar used for pickled soybean production.
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Naringenin, vanillin, and catechin were the major phenolics observed in the pickled soybeans and pickling solutions.
In this way, the improved extraction efficiency and/or de novo biosynthesis caused by the incomplete sprouting may have altered the total abundance of phenolic compounds in the pickled soybeans and pickling solutions.
Hydrofluoric and hydrochloric acid solutions and a mixture of them were tested as pickling solutions for AZ91 D Mg alloy before application of stannate coatings.
Finally, no FAs were detected in any of the pickling solutions in this study (Table 3).
In the present study, the mean acidity of all pickling solutions was approximately pH 4.0.
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