There exists a significant seasonal variability in content of aroma components and sugar acids.

西番莲果汁香味及主要糖酸物质含量存在显著的季节性差异。

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They change sugar into acids, which break down the tooth's harder outer covering.

它们把糖转化成酸，酸会腐蚀较硬的牙齿外层。

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If the sugar slowed the release of acids, perhaps that would help preserve color as well as shape.

如果糖延缓了酸的释放，可能有助于保持蔬菜的色与形。

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