But flavonoids degrade quickly when heated or processed and are often removed from commercial chocolate because they taste bitter.
但由于黄酮类化合物遇热或处理过程中分解很快，并且由于其味苦，市面上的巧克力通常都会将它去除。
But flavanoids degrade quickly when heated or processed and are often removed from commercial chocolate because they taste bitter.
但由于黄酮类化合物遇热或处理过程中分解很快，并且由于其味苦，市面上的巧克力通常都会将它去除。
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