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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

Huawei Ma; Weijie Chen; Min Lv; Xiaobao Qi; Qiufeng Ruan; Chuanyan Pan; Ailing Guo
Food Chemistry · Vol. 418 · pp. 135957 · 2023

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2023-08-01
Publication Year2023
Volume418
Pages135957
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.135957
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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