Unverified85% confidenceTradeoffTime unknown
低温烘焙粮(烘焙温度约90-120℃)比传统高温膨化(140℃以上)营养损失少、适口性好,但保质期通常更短(12个月内)且易受潮,开封后建议6周内吃完
1
Sources
85%
Confidence
Long-term
Relevance
-
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