Ultrasmall fluorescent nanoparticles derived from roast duck: their physicochemical characteristics and interaction with human serum albumin
Author:
Affiliation:
1. School of Food Science and Technology
2. National Engineering Research Center of Seafood
3. Dalian Polytechnic University
4. Dalian 116034
5. China
Abstract
Fluorescent nanoparticles (FNPs) produced from roast meat have drawn widespread attention due to their potential hazards to human health.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00178B
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