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::: <div class="cbt_40338 container"><div class="topTitle align-items-center flex-column flex-sm-row gap-3 gap-sm-0 p-3 row"><div id="iorz" class="pageLogo d-flex align-items-center justify-content-center fw-bold mx-3 p-3 rounded-circle text-center text-white"><span id="ik43" class="translate_ch">公告</span></div><div id="i083j" class="col title fw-bold">【黃檸檬? 綠檸檬?】 </div></div><div class="row mb-4"><div class="col content"><div class="contentTitle mb-3"><span class="d-inline-block fw-bold p-2">內容說明</span></div><div id="i96qk" class="cbt_40338"><div id="in3ql-2" class="my-3 mx-0 hover_inside_scale"><p id="i07bc-2" class="title align-self-md-stretch px-0">錯誤迷思: 因不同檸檬品種,所以外觀顏色不同<br>實際上檸檬的顏色變化是受到當地溫度與熟度影響<br>氣溫高轉色速度慢,像屏東<br>氣溫低轉色速度快,像歐美<br> <br>檸檬還沒熟,顏色是綠色。<br>檸檬熟了後,顏色變黃了。<br>台灣常見綠檸檬<br>台灣人最常見的檸檬作法是榨汁<br>所以國內必須選七分熟的果實,酸韻才會漂亮<br>歐美常見黃檸檬<br>國外大多在意檸檬的香氣<br>會要求檸檬全熟黃透<br>檸檬果皮的油胞油脂香氣才會漂亮<br> <br>舉例說明<br>萊姆跟檸檬(優利卡)尚未成熟時都為綠色<br>兩者若處於溫度低並全熟將轉變成黃檸檬<br>建議還是以有籽跟無籽(萊姆)來區分是最簡單</p></div><!-- Content here --></div><div class="contentTitle mb-3 mt-4" id="ijv7h"><span class="d-inline-block fw-bold p-2">相關照片</span></div><div class="imageList align-items-stretch d-flex flex-wrap gap-3 mb-3 picture-category"><a href="#" id="i45s5" class="imageItem align-items-center d-flex justify-content-center p-1 position-relative rounded templatecontent"><img src="/upload/htmlConten/9788ab49-f1e7-4834-9413-5488f2ff3cb9.avif?v=dec4c5e3331a748498f68c94b00bfdd2ffaf22883f3fac7486adae2b8b76a797" alt="20200521102246" id="i08jrh"><i class="material-symbols-outlined notranslate position-absolute">zoom_out_map </i></a></div><div id="i0fnq" class="big_img_content d-flex flex-wrap justify-content-center w-100"><img src="/upload/htmlConten/9788ab49-f1e7-4834-9413-5488f2ff3cb9.avif?v=dec4c5e3331a748498f68c94b00bfdd2ffaf22883f3fac7486adae2b8b76a797" id="i6aw1" alt="20200521102246" class="mb-3 mt-1"></div></div></div></div>
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