Physicochemical characterization, biodistribution, and bio‐effects of fluorescent carbon dots from roasted Spanish mackerel
Abstract Nanoparticles with small sizes formed in the process of food thermal treatment have gained substantial attention due to their safety uncertainty and latent risks to human health. Herein, the physicochemical features of fluorescent carbon dots (CDs) from roasted Spanish mackerel were studied...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-12-01
|
| Series: | Food Frontiers |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fft2.305 |