Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
营养:姜的辣味成主要有姜酮、姜醇、姜酚三,它们具有一定的挥发。
Nutritional Effects: the main ingredients of pungent taste in ginger include zingerone, ginger alcohol and ginger hydroxybenzene which are volatile to some extend.
营养:姜的辣味成主要有姜酮、姜醇、姜酚三,它们具有一定的挥发。
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