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来源:雅诚德英语网
Marinating meat for 10 minutes before grilling can reduce the formation of HCAs substantially.
烧烤前将肉用腌泡汁浸泡10分钟可以充分地减少杂环胺化合物的形成。
Marinating meat for 10 minutes before grilling can reduce the formation of HCAs substantially.
烧烤前将肉用腌泡汁浸泡10分钟可以充分地减少杂环胺化合物的形成。