carbonaceous oxidation的用法和樣例：
例句
- Lipid oxidation is a major cause of quality deterioration in food emulsions.
摘要脂質(zhì)氧化是造成食品乳狀液質(zhì)量下降的一個(gè)主要原因。 - The mechanism and the influence factors of lipid oxidation are significantly different for emulsified lipids from that for bulk lipids.
乳化體系中脂質(zhì)氧化的機理及影響氧化的因素與均相體系中脂質(zhì)的氧化有很大不同。
