哈败
- 网络Rancidity
![哈败](../cache/1334943.jpg)
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SPI涂膜对核桃坚果和核桃仁的三种酶活性影响不大,抑制其哈败的效果不明显;
SPI coating influenced appreciably on three enzymes of walnut and husked walnut , its effect of inhibition to rancidity was not markedly .
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研究发现,核桃坚果在储藏过程中,SPI涂膜、包装对核桃坚果哈败影响不显著,储藏温度对核桃坚果哈败影响显著。
The results showed that SP1 coating and package did not influence notability on walnut rancidity , storage temperature did influence notability on walnut rancidity during walnut storage .
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涂膜抑制核桃哈败的研究
Study on Inhibiting of Coating to Walnut Rancidity
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对不同品种、不同含水量、不同贮期、裸仁与否的核桃中油脂的哈败作了测定。
The rancidity of walnut oil and fat in different varieties , different storage period , different moisture content and different shelled was measured .
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当RLE3、RLE4的添加量达到8%时,反而表现出强烈的促进猪油氧化哈败的作用。
When the additive quantity of reaches 8 % , RLE 3 and RLE 4 display a very strong function which promotes the lard oxidation corruption .