Ohio State University researchers conducted two studies to come to this conclusion.
俄亥俄州大学研究人员进行的两项研究得出这个决定。
Some years ago, Sheryl Barringer, a scientist at Ohio State University who studies how volatile molecules contribute to flavour, had a student ask her about doing a project on garlic breath.
几年前,一位学生就一项关于呼吸中存在的蒜味的研究请教俄亥俄州立大学教授谢里尔·巴林杰,一位研究挥发分子如何影响气味的科学家。
Studies at Ohio State measured blood levels of subjects who ate servings of salsa and salads.
在俄亥俄州,对吃了辣茄酱和沙拉的人的血液中的浓度进行了测量研究。
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