rancidity

基本解釋

Bitterness is often a sign of a mild rancidity.
苦味通常就是有輕微的腐爛。
BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.
二叔丁基對(duì)甲酚（BHT）還能防止脂肪的氧化酸敗，被用來(lái)維持食品的氣味、顏色和味道。
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.
雖然很多人喜歡油的怪味是可以理解的，但人們應(yīng)該去辨認(rèn)出什么東西腐壞了，并且避免發(fā)生這樣的情況。

酸敗
哈敗
SPI coating can inhibit walnut rancidity if walnut storaged in 7°C, vacuum shutoff light package.
核桃堅(jiān)果在7℃、真空不透光包裝條件下儲(chǔ)藏,SPI涂膜可以一定程度抑制核桃堅(jiān)果的哈敗。
食品科學(xué)技術(shù)
酸敗