hydrolytic rancidity 水解酸败 ; 水解型酸败 ; 水解性酸败 ; 加水分解型或酸败
The results indicated that the rate of lipid hydrolytic rancidity was increased linearly with temperature, time and moisture content increasing( P< 0.01).
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< 0 .0 1）。
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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