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.
二叔丁基對甲酚（BHT）還能防止脂肪的氧化酸敗，被用來維持食品的氣味、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.
核桃堅果在7℃、真空不透光包裝條件下儲藏,SPI涂膜可以一定程度抑制核桃堅果的哈敗。
食品科學(xué)技術(shù)
酸敗