举例来说,煮过的胡萝卜,明显增加了可衡量的类胡萝卜素水平,但与生胡萝卜相比,导致了完整的多酚类物质的损失。
Boiling carrots, for instance, significantly increased measurable carotenoid levels, but resulted in the complete loss of polyphenols compared with raw carrots.
举例来说,煮过的胡萝卜,明显增加了可衡量的类胡萝卜素水平,但与生胡萝卜相比,导致了完整的多酚类物质的损失。
Boiling carrots, for instance, significantly increased measurable carotenoid levels, but resulted in the complete loss of polyphenols compared with raw carrots.
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