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.
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.
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