Unverified80% confidenceDecision RuleTime unknown
碧根果仁颜色应为均匀浅黄至金黄，若果仁发黑、褐斑多或颜色不均，多为存放过久或烘烤过度氧化，口感发苦
1
Sources
80%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified果仁颜色偏白偏浅为新鲜，若果仁表面发黄、发暗或带黑斑，说明存放过久或氧化，营养流失且口感变涩86% similarUnverified核桃仁颜色以浅黄（琥珀色）为佳，仁色发黑、发暗或有黑斑说明陈货或霉变；掰开后内部若有黄绿色霉点可能含黄曲霉素，绝对不可食用86% similarUnverified艾绒颜色越金黄越纯净（去除杂质多），发绿发青多为新艾或杂质多，发黑可能受潮霉变；正品陈艾应呈土黄或金黄色、绒软无枝梗、气味清香不刺鼻85% similarUnverified『卤制豆干』颜色应为自然浅褐至深褐，若颜色异常鲜亮或均匀发红，可能使用了焦糖色素或过量着色剂，选购时观察断面颜色是否与表面一致85% similarUnverified去壳核桃仁颜色应为浅黄至琥珀色，若发白或颜色过于均匀漂亮，可能经过漂白硫熏处理；仁色发黑、油亮渗油则已氧化哈败84% similar
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