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Biocompatible fluorescent carbon dots derived from roast duck for in vitro cellular and in vivo C. elegans

Shuang Cong1, Kangjing Liu1, Fengzhi Qiao1

  • 1School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, Liaoning, China.

Methods (San Diego, Calif.)
|July 14, 2019
PubMed

Keywords:
Bio-imagingCarbon dotsFluorescent probesFormationRoast duck

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