The results showed that the oxidative stability of fats and oils were effected by the temperature, unsaturation of fatty acid, antioxidant and enhancer.

结果表明，温度的高低，脂肪酸不饱和度，抗氧化剂和增效剂的使用，均与油脂氧化稳定性有着密切的关系。

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The main factors influencing the oxidation of fatty acid in beer included temperature, light, oxygen, metal ions and antioxidant.

影响啤酒中脂肪酸氧化的主要因素有温度、光、氧气、金属离子及抗氧化剂。

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And phospholipids with lipid-lowering, antioxidant, anti-fatigue, anti-aging of brain and other prevention and treatment of cardiovascular and cerebrovascular disease, fatty liver.

而且磷脂具有降血脂、抗氧化、抗疲劳、抗衰老、健脑益智等防治心脑血管疾病、脂肪肝等作用。

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