The average total flavanol content for natural cocoa was nearly nine times greater than heavily processed varieties.
自然可可的平均黄烷醇总量几乎是重度加工的变种巧克力含量的九倍之多。
The average total flavanol content for natural cocoa was nearly nine times greater than heavily processed varieties.
自然可可的平均黄烷醇总量几乎是重度加工的变种巧克力含量的九倍之多。
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