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研究了鳀油在不同保藏温度下的氧化特性和几种抗氧化剂的效果，以感观和理化指标评估了鳀油的质量变化，提出低温加抗氧喹是阻止鳀油氧化的有效方法
The oxidative properties of Emu Oil under different storage temperatures and the effects of several antioxidants were studied. The quality changes of Emu Oil were evaluated by sensory and physical and chemical indicators. It is suggested that the combination of low temperature and anti-oxidant is an effective way to prevent emu oil oxidation