法国的科学家团队着眼于研究榨汁的方法对水果中所含石碳酸的影响，因为大多数的研究只考虑了擦掉皮的水果。

The French team looked at how juicing affected the phenol content of fruit - because most studies look at raw fruit.

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普通大豆奶酪最有效，含蓝莓的奶酪中石碳酸及抗氧化剂的含量次之，研究人员说。

Plain soy yogurt was the most potent, with blueberry dairy yogurt scoring second on phenol and antioxidant content, the researchers said.

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再里面是又一道亚麻涂黑的石碳酸。

Inside of that is another black phenolic thin ring.

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