勃龙太太在这剧院里服务了三十年了，回答得十分酸刻。
Madame Bron, who had been thirty years in the theatre, replied quite sourly.
那是因为番茄的味道——由糖、酸和几种被称为挥发物的化学物质构成——自它从藤上被摘下来的那一刻开始，就在逐渐减弱。
That's because a tomato's flavor - made up of sugars, acids and chemicals called volatiles - degrades as soon as it's picked from the vine.
推测可能是因为刻槽微生境比较适合一摘要些产酸微生物的生存。
The reason probably is the incisive micro-habitats are appropriate to the acid-producing micro-organism.
推测可能是因为刻槽微生境比较适合一摘要些产酸微生物的生存。
The reason probably is the incisive micro-habitats are appropriate to the acid-producing micro-organism.
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