“Investigating the Synergistic Effects of Curcumin on the Oxidative Stability of Flaxseed (Linum usitatissimum) Oil: A Kinetic Study”
Flaxseed oil, rich in polyunsaturated fatty acids such as α-linolenic acid (50%–60%) and essential vitamins (E and A), is highly susceptible to oxidation, leading to the formation of harmful by-products that diminish its nutritional value. Addressing this oxidative instability is critical for preser...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/8831298 |
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