Interaction of carbon dots from grilled spanish mackerel with human serum albumin, γ-globulin and fibrinogen

Article

Abstract: The potential biological effects of food-borne carbon dots (FCDs) generated during food heating proc

Palabras claves:

Fibrinogen, Food-derived carbon dots, Human serum albumin, INTERACTION, γ-globulin

Autores:

Cui G., Liu K., Mingqian Tan, Song Y.

Fuentes:

scopus