本文以食用菜籽油为对象，研究了天然维生素E对植物油脂氧化稳定性的影响。
This paper studied the effect of natural vitamin E on the oxidative stability of edible rapeseed oil.
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。
The results showed that the oxidative stability of fats and oils were effected by the temperature, unsaturation of fatty acid, antioxidant and enhancer.
针对游离脂肪酸（FFA）对裂殖弧菌DHA油脂的氧化稳定性进行了研究。
The effect of free fatty acid(FFA) on the oxidative stability of DHA oil produced by Schizochytrium sp.
针对游离脂肪酸（FFA）对裂殖弧菌DHA油脂的氧化稳定性进行了研究。
The effect of free fatty acid(FFA) on the oxidative stability of DHA oil produced by Schizochytrium sp.
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