本实验是以大豆色拉油为对象，进行油脂的稳定性研究。

The experimental soybean salad oil is targeted for the stability of oil.

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并进行了实验室放大研究，四步总收率为35.8%。

The total yield of four steps is 35.8%.

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本论文的研究结果为实验室进行下一步的研究奠定了坚实的基础。

This study laid a good foundation for further study of microfluidic chip.

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本论文的研究结果为实验室进行下一步的研究奠定了坚实的基础。

This study laid a good foundation for further study of microfluidic chip.

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