为了搞清楚这一点，有贺的研究小组将新鲜大蒜分别浸泡在水、酒和植物油中，过了一、两周后，将这些蒜的蒜素含量进行了比较。

To find out, Ariga's group compared allicin levels in extracts of fresh garlic after 1-2 weeks of storage in water, alcohol, and vegetable oil.

youdao

为了搞清楚这一点，有贺的研究小组将新鲜大蒜分别浸泡在水、酒和植物油中，过了一、两周后，将这些蒜的蒜素含量进行了比较。

To find out, Ariga's group compared allicin levels in extracts of fresh garlic after 1-2 weeks of storage in water, alcohol, and vegetable oil.

youdao