Protein coronas formed by three blood proteins and food-borne carbon dots from roast mackerel: Effects on cytotoxicity and cellular metabolites

Article

Abstract: Food-borne carbon dots (FCDs) produced naturally during food thermal processing are one of important

Palabras claves:

Cellular metabolism, Cytotoxicity, Food-borne carbon dots, INTERACTION, Protein corona

Autores:

Abd El-Aty A.M., Cui G., Liu R., Mingqian Tan, Wang H., Zaky A.A., Zhang L.

Fuentes:

scopus