Carbon dots from roasted mackerel (scomberomorus niphonius) for free radical scavenging

Article

Abstract: Foodborne nanoparticles produced from food components during thermal processing have received attent

Palabras claves:

Fluorescence, fluorescent carbon dots, Foodborne nanoparticles, Free radical, Roasted mackerel

Autores:

Cao L., Li D.M., Li J., Mingqian Tan, Yu C.

Fuentes:

scopus