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。
Therefore, proper cooling of the oil before exiting the deodorizer is mandatory for oxidative stability evidenced by color, peroxide value, and flavor evaluations. 所以為了油的氧化穩定性，色澤，降低過(guò)氧化值和保證風(fēng)味需對脫臭后的油進(jìn)行適當的強制冷卻。
