The term refers to cocoa processing that substantially reduces its heart-healthy compounds.
“碱化”这一术语的意思是，在可可加工过程中大量减损有益心脏的化合物。
Modifications of cocoa technology and bean processing will be necessary to retain most of the flavonols while maintaining the desirable sensory characteristics of chocolate.
改进可可粉技术和可可豆加工过程，对保留大部分黄酮醇和维持巧克力的怡人香味都将是必要的。
Before the real processing begins, the raw cocoa is thoroughly cleaned by passing through sieves, and by brushing.
在加工之前，生可可豆将被彻底地用滤网和刷子进行清洁。
Before the real processing begins, the raw cocoa is thoroughly cleaned by passing through sieves, and by brushing.
在加工之前，生可可豆将被彻底地用滤网和刷子进行清洁。
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