Synergistic interaction between maillard reaction product and γ-tocopherol in enhancing the oxidation stability of flaxseed oil
Kangyu Zhao, Mengfei Xie, Xin Long, Ping Lan, Zizhe Cai, Yong Wang
Topics & Concepts
Maillard reactionTocopherolChemistryFood scienceLipid oxidationAntioxidantOrganic chemistryVitamin EEdible Oils Quality and AnalysisAdvanced Glycation End Products researchFree Radicals and Antioxidants