Antioxidant mechanism of indole-Maillard reaction products in hot-pressed flaxseed oil: a combined experimental and theoretical approach
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Flaxseed oil's high polyunsaturated fatty acid (PUFA) content renders it susceptible to oxidation, a process that compromises its quality and shelf life. This study investigated the antioxidant mechanisms of indole-Maillard reaction products (IMRPs) generated... ...
