美国农业局分子生物学家AutarMattoo博士介绍，买好吃西红柿的秘诀是确保他们是在藤上长熟的。 这样能去除绝大部分的苦味。
The secret is making sure you buy those that are vine ripened, which eliminates almost all the bitter flavors, says Autar Mattoo, PhD, a molecular biologist with the USDA.
蛋白质酶解后产生不同程度苦味主要是由产物中含疏水性氨基酸低分子肽所形成，这些苦味严重影响蛋白质水解产物在食品工业中应用。
The enzymatic treatment of various food proteins results in bitter taste due to the formation of low molecular weight peptides composed mainly of hydrophobic amino acids.
蛋白质酶解后产生不同程度苦味主要是由产物中含疏水性氨基酸低分子肽所形成，这些苦味严重影响蛋白质水解产物在食品工业中应用。
The enzymatic treatment of various food proteins results in bitter taste due to the formation of low molecular weight peptides composed mainly of hydrophobic amino acids.
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