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

作者：Haitao Wang, Yisha Xie, Xiaokang Na, Jingran Bi, Shan Liu, Lijuan Zhang, Mingqian Tan · 发表于：Food Chemistry · 年份：2019 · DOI：10.1016/j.foodchem.2019.02.034 · 被引用次数：78 · 研究领域：Carbon and Quantum Dots Applications、Nanocluster Synthesis and Applications、Heavy Metal Exposure and Toxicity