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。
Several chemical changes undergo during the frying oil heated, inducing varieties of free fatty acid content, peroxide value and the quantity of the polar components.
煎炸油在加热过程中由于高温发生一系列的化学反应，导致煎炸油中的酸价、过氧化值、极性物质含量等指标发生变化。
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