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Fluorescent carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicals
ArticleAbstract: The formation and properties of nanostructures during food processing have attracted much attentionPalabras claves:baked lamb, Carbon dots, Cell oxidative damage, Free radicalsAutores:Bi J., Liu S., Mingqian Tan, Na X., Wang H., Xie Y., Zhang L.Fuentes:scopusEffects of fluorescent carbon dots from the baked lamb on energy and lipid metabolism
ArticleAbstract: Food-borne carbon dots (CDs) may cause health risks due to their unique properties. However, previouPalabras claves:baked lamb, Carbon dots, Cytotoxicity, lipidomics, metabolism, Reactive oxygen speciesAutores:Lai B., Mingqian Tan, Na X., Song Y., Wang H., Zhang L.Fuentes:scopus