Effects of adding sodium nitrite and tea polyphenols on the characterizations and cytotoxicity of carbon nanoparticles from fried pork-Reference-Cited by-同舟云学术

Effects of adding sodium nitrite and tea polyphenols on the characterizations and cytotoxicity of carbon nanoparticles from fried pork

Published:2021-12 Issue: Volume:365 Page:130464
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Qingshu,Yuan Li,Liu Yongfeng

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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