（以阻止脂肪的氧化） Oxidative rancidity（氧化酸败）, or lipid peroxidation （过氧化）, affects the nutritional value of lipids, oxidation sensitive vitamins, and other fee...
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但乌桕类可可脂极易氧化酸败。
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。
BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
主要就油脂的营养功能、氧化酸败的机理和日粮油脂氧化对畜禽机体的影响及油脂氧化防控措施进行阐述。
The nutritional function of oil, mechanism of oxidative rancidity, the effects of oxidized oil on animals, and oil oxidation prevention and control measures were discussed.
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