Tea polyphenols,BHT and TBHQ were evaluated as antioxidants in lard using AOM.

• 以猪油为实验油采用活性氧法(AOM；97.；8℃)对茶多酚、2；6-二叔丁基对甲酚(BHT)、叔丁基对苯二酚(TBHQ)的抗氧化性能进行了比较研究