| 标题 |
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 |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Huawei Ma; Weijie R. Chen; Min Lv; Xiaobao Qi; Qiu Ting Ruan; et al 出版日期:2023-03-01 |
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(2025-6-4)