This paper discussed the antioxygenation of raffinose to fish oil. 本文探討了棉籽糖對魚(yú)油的抗氧化作用。
The result proved that some minor antioxidants in the vegetable oil played a key role to the oxidation stability. 實(shí)驗結果說(shuō)明植物油中的微量抗氧化物質(zhì)是影響植物油氧化穩定性的主要因素。