结果认为，大豆油的抗氧化稳定性能受微波辐射强度和时间的影响较为显著。
It was found that the oxidative stability of soybean oil is significantly affected by the microwave radiation intensity and irradiating time.
使用“简约急剧氧化温度”和“相对急剧氧化速率”指标考察合金钎料在高温下的抗氧化稳定性。
The recommended correspondent parameters are"Brief temperature of the sudden oxidation" and"Relative rate of the sudden oxidation".
结论：茶汤替代饮水对肉仔鸡的生活机能、肉品色度指标及肉脂的抗氧化稳定性均有显著的改善效果。
It is regarded that tea infusion instead of drinking water could improve significantly living function, meat color index, meat and fat antioxidative stability of broiler.
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