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酸菜为什么只有发酵以后才能吃
更新时间: 2020-07-03 00:00:00  

蔬菜经乳酸杆菌发酵后,产生大量乳酸,才能变成酸菜。酸菜具有制作简便,风味美好,食用方便,不限时令等优点。酸菜不仅是佐餐佳品,而且有保健作用。酸菜中富含膳食纤维,能增进肠胃消化,它保存有大量维生素C和植物酵素,易被人体吸收利用。

关键词: 酸菜 为什么 只有 发酵 以后 才能

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