The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid-Reference-Cited by-同舟云学术

The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid

Published:2023-08 Issue: Volume:418 Page:135957
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Huawei,Chen Weijie,Lv Min,Qi Xiaobao,Ruan Qiufeng,Pan Chuanyan,Guo Ailing

Funder

Guangxi Key Research and Development Program

Guangxi Normal University

Science and Technology Major Project of Guangxi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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