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Creation of food products with a predictable biopotential and consumer properties is an important and promising direction for the development of the food industry in the world. In this regard, the wheat germ cake is not used efficiently, which is mainly due to the low stability of their quality during storage. The initiator of the oxidative processes of the cake is a highly active lipase. We proposed the use of fumaric acid as an antioxidant and conducted research to study the effect of this inhibitor on the oxida...