| 标题 |
Preparation and characterization of the complex of resveratrol and crab shell derived carbon dots with improved solubility, photostability, antioxidant, and antibacterial properties |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:Meihui Wang; Zhiao Du; Fei Li; Yi Deng; Jiahui Li; et al 出版日期:2026-02-27 |
| 求助人 | |
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(2025-6-4)