Physicochemical properties and cytotoxicity of carbon dots in grilled fish

Article

Abstract: In recent years, the presence of food-borne nanoparticles during food processing has been a controve

Palabras claves:

Autores:

Bi J., Cong S., Li D.M., Li Y., Mingqian Tan, Song Y., Wang H., Zhou D.Y., Zhu B.W.

Fuentes:

scopus