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Carbon dots from roasted mackerel (scomberomorus niphonius) for free radical scavenging
ArticleAbstract: Foodborne nanoparticles produced from food components during thermal processing have received attentPalabras claves:Fluorescence, fluorescent carbon dots, Foodborne nanoparticles, Free radical, Roasted mackerelAutores:Cao L., Li D.M., Li J., Mingqian Tan, Yu C.Fuentes:scopusFluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant Activity
ArticleAbstract: Food-borne nanoparticles have received great attention because of their unique physicochemical propePalabras claves:antioxidation, Carbon dots, cell metabolism, Cytotoxicity, Maillard reactionAutores:Cong S., Li D.M., Mingqian Tan, Na X., Song Y., Wang H., Xie Y., Xu X., Zhu B.W.Fuentes:scopus