There exists a significant seasonal variability in content of aroma components and sugar acids.
西番莲果汁香味及主要糖酸物质含量存在显著的季节性差异。
They change sugar into acids, which break down the tooth's harder outer covering.
它们把糖转化成酸,酸会腐蚀较硬的牙齿外层。
If the sugar slowed the release of acids, perhaps that would help preserve color as well as shape.
如果糖延缓了酸的释放,可能有助于保持蔬菜的色与形。
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