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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

2023Food Chemistry11 citationsDOI

Topics & Concepts

ChemistryQuinoxalineGallic acidUltravioletNuclear chemistryOrganic chemistryMedicinal chemistryAntioxidantPhysicsQuantum mechanicsSynthesis and Biological EvaluationOxidative Organic Chemistry ReactionsInsect and Pesticide Research
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 | Litcius