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