反应中产生了天然的增鲜物质，如氨基酸、蛋白质、肽类物质、钙等，而决定了鸡汤的美味。
The reaction gives birth to the natural freshness-enhancing materials such as amino acid, protein, peptide kinds and calcium, to bring chicken soup the delicious taste.
反应中产生了天然的增鲜物质，如氨基酸、蛋白质、肽类物质、钙等，而决定了鸡汤的美味。
The reaction gives birth to the natural freshness-enhancing materials such as amino acid, protein, peptide kinds and calcium, to bring chicken soup the delicious taste.
应用推荐