Interaction of Carbon Dots from Grilled Spanish Mackerel with Human Serum Albumin, γ-Globulin and Fibrinogen
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DOI: 10.3390/foods10102336
Abstract: The potential biological effects of food-borne carbon dots (FCDs) generated during food heating procedures on human health has received great attention. The FCDs will be inevitably exposed to blood proteins along with our daily diet… read more here.
Keywords: carbon dots; human serum; grilled spanish; spanish mackerel ... See more keywords