Some years ago, Sheryl Barringer, a scientist at Ohio State University who studies how volatile molecules contribute to flavour, had a student ask her about doing a project on garlic breath.
几年前，一位学生就一项关于呼吸中存在的蒜味的研究请教俄亥俄州立大学教授谢里尔·巴林杰，一位研究挥发分子如何影响气味的科学家。
Thai sauces have a distinctive flavour and invariable use a lot of garlic.
泰式辣椒酱有一种与众不同的风味，总…
Thai sauces have a distinctive flavour and invariable use a lot of garlic.
泰式辣椒酱有一种与众不同的风味，总…
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