• But flavonoids degrade quickly when heated or processed and are often removed from commercial chocolate because they taste bitter.

    由于黄酮类化合物处理过程中分解很快并且由于味苦,市面上巧克力通常都会将它去除。

    youdao

  • But flavanoids degrade quickly when heated or processed and are often removed from commercial chocolate because they taste bitter.

    由于黄酮类化合物遇处理过程中分解很快并且由于味苦,市面上巧克力通常都会将它去除。

    youdao

  • But flavanoids degrade quickly when heated or processed and are often removed from commercial chocolate because they taste bitter.

    由于黄酮类化合物遇处理过程中分解很快并且由于味苦,市面上巧克力通常都会将它去除。

    youdao

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