菠萝和猕猴桃的果肉中都 含有大量的草酸钙针晶。 (图/资料来源[6])
长时间浸泡盐水会影响菠萝的口感和营养价值。 (图/Unsplash)
高温炙烤过的菠萝, 在美拉德反应的作用下, 更加香甜。(图/Unsplash)
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