魚類學相關名詞中英對照
名詞 定義　
antioxidant A substance added to certain foods to inhibit oxidation of the lipids in those foods, thus enhancing stability and prolonging shelf-life. Antioxidants currently used in ascorbic acid, butylated hydroxyanisole, butylated hydroxytoluene, carotene, propylgallate and tertiary butylhydroquinone. Some antioxidants have antimicrobial properties. 　
抗氧化物 加到食品中以防止脂質氧化的物質，如此提高安定且延長保存期限。 　
※中文內容系使用機器由英文內容翻譯。