以过氧化值(POV)、共轭二烯型氢过氧化物含量和脂肪酸相对含量的变化为指标研究了鱼油在不同体系中的氧化稳定性。

The oxidative stability of fish oil in different systems was studied by using peroxide value (POV), conjugated diene hydroperoxide content and fatty acids content as indexes.

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尽管过氧化值适用于氧化初期过氧化物的形成，然而它只是经验值。

Although the peroxide value is applicable for following peroxide formation at the Early stages of oxidation, it is nevertheless highly empirical.

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