The oxidative stability of fish oil in different systems was studied by using peroxide value (POV), conjugated diene hydroperoxide content and fatty acids content as indexes.
以过氧化值(POV)、共轭二烯型氢过氧化物含量和脂肪酸相对含量的变化为指标研究了鱼油在不同体系中的氧化稳定性。
The oxidative stability of fish oil in different systems was studied by using peroxide value (POV), conjugated diene hydroperoxide content and fatty acids content as indexes.
以过氧化值(POV)、共轭二烯型氢过氧化物含量和脂肪酸相对含量的变化为指标研究了鱼油在不同体系中的氧化稳定性。
应用推荐