[KongchangAI]
Unverified85% confidenceFactTime unknown

生巴旦木(raw)保留最完整的维E和多酚,适合浸泡后食用或做植物奶;烤制巴旦木经过110-140℃低温烘烤,风味更香但部分抗氧化成分损失,超过160℃高温烘烤易产生丙烯酰胺

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85%
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Long-term
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