The more unsaturated fatty acids (double bonds) the more susceptible the fat is to rancidity.
不饱和脂肪酸(双结合)越多脂肪越容易腐臭。
The rancidity of walnut oil and fat in different varieties, different storage period, different moisture content and different shelled was measured.
对不同品种、不同含水量、不同贮期、裸仁与否的核桃中油脂的哈败作了测定。
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