Fluorescent carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicals

Article

Abstract: The formation and properties of nanostructures during food processing have attracted much attention

Palabras claves:

baked lamb, Carbon dots, Cell oxidative damage, Free radicals

Autores:

Bi J., Liu S., Mingqian Tan, Na X., Wang H., Xie Y., Zhang L.

Fuentes:

scopus