So I combined these two ideas and I formulated a hypothesis, saying that, could possibly the carcinogens be decreased due to a marinade and could it be due to the differences in PH?
所以，我将两种想法综合在一起，创造了一个假说， 那就是，很可能的 致癌物因为腌泡汁的浸泡而降低 是因为酸碱度的改变？