Inhibitory Mechanism of Garlic Disulphides on the Formation of 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Deep-Fried Chicken Breast
LUO Xiangxiang, ZHOU Yingqin, HUANG Jingjing, XIE Ningning, YAN Yan, CHEN Xiao’e
FOOD SCIENCE . 2021, (9): 31 -38 .  DOI: 10.7506/spkx1002-6630-20200927-333