随着烘烤过程的进展，水分的散失，脂氧合酶活性在0-24小时期间缓慢上升，在24-48小时期间急剧上升。
It was found out that during fiu-cured , with the proceeding of curing , the disappear of the water , the lox activities increase slowly during 0-24 hour . It increase quickly during 24-48 hour .
0-24