Published in
Elsevier, Food Chemistry, (286), p. 405-412, 2019
DOI: 10.1016/j.foodchem.2019.02.034
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Fluorescent carbon dots in baked lamb: Formation, cytotoxicity and scavenging capability to free radicals
Journal article published in 2019 by
Haitao Wang,
Yisha Xie,
Xiaokang Na,
Jingran Bi,
Shan Liu,
Lijuan Zhang,
Mingqian Tan 
This paper was not found in any repository, but could be made available legally by the author.
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