Lipid oxidation is a major cause of quality deterioration in food emulsions. 摘要脂质氧化是造成食品乳状液质量下降的一个主要原因。
The mechanism and the influence factors of lipid oxidation are significantly different for emulsified lipids from that for bulk lipids. 乳化体系中脂质氧化的机理及影响氧化的因素与均相体系中脂质的氧化有很大不同。
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