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- 草莓鮮果味:香氣較為婉轉(zhuǎn)悠揚(yáng)、綿延而有層次感,隨著草莓入口,在嗅覺(jué)感應(yīng)器和味蕾的共同作用下,香氣帶出甜與酸的平衡交融。無(wú)論或甜多一點(diǎn)兒或酸多一些,都是跌宕有致的,正是豐富的層次感,讓人欲罷不能。草莓添加味:相比于草莓鮮果,展現(xiàn)出更為濃郁、香甜卻直白的草莓味,給人的聯(lián)想多為甜美不帶酸澀,冒著粉紅色的泡泡。雖然是種爛大街的風(fēng)味,可就是每次吃時(shí)都會(huì)有甜蜜的幸福感。草莓鮮果味與草莓添加味,各有各的討人喜歡之處,但極有可能喜歡草莓鮮果味的卻非常討厭草莓添加味,反之亦然。畢竟,它們倆真的不是一個(gè)味兒??!草莓是唯一種子長(zhǎng)在外面的水果
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