英语语法分析

Yellow rice wine rancidity was induced mainly by lactobacillus fermentation.

黄酒酸败主要是由乳酸杆菌发酵产酸引起的。

The more unsaturated fatty acids (double bonds) the more susceptible the fat is to rancidity.

不饱和脂肪酸(双结合)越多脂肪越容易腐臭。

BHT also prevents oxidative rancidity of fats. It is used to preserve food odor, color, and flavor.

二叔丁基对甲酚(BHT)还能防止脂肪的氧化酸败，被用来维持食品的气味、颜色和味道。