Innovative aerosol technology using lemon peel-derived carbon dots for improving shelf life of beef
Carbon dots (C-dots) have gained significant attention for their applications in the food industry due to their unique optical and biological properties. In this study, C-dots were synthesized from lemon peel using a hydrothermal method and their effects on beef fillets were investigated via aerosol...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001094 |
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