Effects of carbon dots in combination with rosemary-inspired carnosic acid on oxidative stability of deep frying oils
Linlin Zhao, Min Zhang, Haixiang Wang, Sakamon Devahastin
Topics & Concepts
Carnosic acidChemistryAntioxidantDPPHCarbon fibersNuclear chemistryOrganic chemistryFood scienceMaterials scienceComposite numberComposite materialCarbon and Quantum Dots ApplicationsDye analysis and toxicityPhytochemicals and Antioxidant Activities