1. Yellow rice wine rancidity was induced mainly by lactobacillus fermentation.
黄酒酸败主要是由乳酸杆菌发酵产酸引起的。
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2. 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。
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3. BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
二叔丁基对甲酚(BHT)还能防止脂肪的氧化酸败，被用来维持食品的气味、颜色和味道。
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4. So the trace elements had no obvious effects on the lipid hydrolytic rancidity rate( P >0.05).
微量元素对水解酸败无显著影响（P＞0．05） 。
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5. Come to the aging of the rice wine and the most effective way to reduce the altar wine warehouse rate of rancidity.
得出了催陈黄酒的最有效方法和降低仓库坛酒酸败率的措施。
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6. Objective: Establish the limit of Walnut kernel, s carbonyl value, acid value and peroxide value in order to control the degree of rancidity.
目的：制定核桃仁羰基值、酸值和过氧化值的限度，以控制其酸败程度。
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7. 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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8. Other uses are in organic synthesis and biochemical research, as a nutrient and feed additive, and to retard rancidity in animal and vegetable fats.
其它的用途包括了有机合成和生化研究；营养素和食品添加物；延迟动植物脂肪酸臭味的产生。
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9. The results indicated that the rate of lipid hydrolytic rancidity was increased linearly with temperature, time and moisture content increasing( P
试验结果表明：脂质水解酸败随着温度升高，时间延长和水分含量升高，呈极显著线性增强（P
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10. The nutritional function of oil, mechanism of oxidative rancidity, the effects of oxidized oil on animals, and oil oxidation prevention and control measures were discussed.
主要就油脂的营养功能、氧化酸败的机理和日粮油脂氧化对畜禽机体的影响及油脂氧化防控措施进行阐述。
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11. While it's understandable that many people have learned to enjoy off flavors in oils, there's a good reason to recognize staleness and rancidity for what they are and avoid them.
虽然很多人喜欢油的怪味是可以理解的，但人们应该去辨认出什么东西腐坏了，并且避免发生这样的情况。
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12. Compared with the control, the vacuum package or adding deoxidant package with materials of low venting quality can constrain the accelerating speed of PV and AV, and delay rancidity.
采用低透气性的包装材料进行真空包装或添加脱氧剂包装，可明显抑制过氧化值和酸价的增加速度，延缓酸败。
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13. The extrusion puffing, on the one hand, can make solution lipase in the rice bran passivated under high temperature and high pressure condition, then prevent the rice bran oil rancidity;
米糠通过挤压膨化，一方面使米糠中的解脂酶在瞬间高温和高压作用下被钝化，防止米糠油的酸败；
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14. The extrusion puffing, on the one hand, can make solution lipase in the rice bran passivated under high temperature and high pressure condition, then prevent the rice bran oil rancidity;
