oxidative rancidity

基本解釋

BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
二叔丁基對(duì)甲酚（BHT）還能防止脂肪的氧化酸敗，被用來維持食品的氣味、顏色和味道。
The lipid oxidative rate and hydrolytic rancidity rate were slowed obviously by pelleting process( P
制粒極顯著地減慢脂質(zhì)氧化和水解酸?。?P＜ 0．01）。
Green tea juice was used in the Su-style moon cakes, and it can prevent fat from oxidative rancidity to extend the shelf life of moon cakes.
本實(shí)驗(yàn)將綠茶汁用于蘇式月餅中，研究了綠茶汁對(duì)防止脂肪氧化酸敗，延長(zhǎng)月餅保質(zhì)期的作用；