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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:scopusPresence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors
ArticleAbstract: The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nPalabras claves:baked lamb, Carbon dots, glucose, Hydroxyl radical, SensorAutores:Cong S., Liu S., Mingqian Tan, Song Y., Wang H., Xie Y., Xu X.Fuentes:scopus