1、So the trace elements had no obvious effects on the lipid hydrolytic rancidity rate.
微量元素對(duì)水解酸敗無(wú)顯著影響（P＞0．05） 。

2、Yellow rice wine rancidity was induced mainly by lactobacillus fermentation.
黃酒酸敗主要是由乳酸桿菌發(fā)酵產(chǎn)酸引起的。

3、BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
二叔丁基對(duì)甲酚(BHT)還能防止脂肪的氧化酸敗，被用來(lái)維持食品的氣味、顏色和味道。

4、Preliminary Studies on the Facts of Rancidity in Walnut Oil and Fat
關(guān)于引起核桃中油脂哈敗因素的研究初探

rancidity翻譯

n. (食品)腐敗, 惡臭, 敗壞【化】 酸敗; 哈喇; 發(fā)┍【醫(yī)】 酸敗[度] 詳情