Cite
HARVARD Citation
Li, J. et al. (2019). Carbon dots from roasted mackerel (scomberomorus niphonius) for free radical scavenging. Lebensmittel-Wissenschaft + Technologie =. pp. 588-593. [Online].
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Li, J. et al. (2019). Carbon dots from roasted mackerel (scomberomorus niphonius) for free radical scavenging. Lebensmittel-Wissenschaft + Technologie =. pp. 588-593. [Online].