Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage
Linlin Zhao, Min Zhang, Haixiang Wang, Sakamon Devahastin
Topics & Concepts
ChemistryFood scienceThiobarbituric acidCarnosic acidLipid oxidationControl sampleDPPHAntioxidantPeroxide valueAcid valueOrganic chemistryLipid peroxidationBiochemistryDye analysis and toxicityCarbon and Quantum Dots ApplicationsElectrochemical sensors and biosensors