oxidative rancidity

基本解释

BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
二叔丁基对甲酚（BHT）还能防止脂肪的氧化酸败，被用来维持食品的气味、颜色和味道。
The lipid oxidative rate and hydrolytic rancidity rate were slowed obviously by pelleting process( P
制粒极显著地减慢脂质氧化和水解酸败（ 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.
本实验将绿茶汁用于苏式月饼中，研究了绿茶汁对防止脂肪氧化酸败，延长月饼保质期的作用；