The Influence of Caramel Carbon Quantum Dots and Caramel on Platelet Aggregation, Protein Glycation and Lipid Peroxidation

Caramel, defined as a coloring agent and as an antioxidant, is used in several kinds of food products and is consumed by many people in different amounts. In our research we showed that the caramelization of sucrose under special conditions leads to the formation of carbon quantum dots (CQDs). So, i...

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Bibliographic Details
Main Authors: Magdalena Kotańska (Author), Konrad Wojtaszek (Author), Monika Kubacka (Author), Marek Bednarski (Author), Noemi Nicosia (Author), Marek Wojnicki (Author)
Format: Book
Published: MDPI AG, 2023-12-01T00:00:00Z.
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3rd Floor Main Library

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