https://www.selleckchem.com/pr....oducts/2-3-butanedio
Carbon nanoparticles (CNPs) extensively present in thermal-processed foods. Sodium nitrite (NaNO2) and tea polyphenols (TP) are commonly used in meat processing, while the properties and cytotoxicity of CNPs existed in fried pork added NaNO2 and TP remain unknown. The results showed that compared with no addition (NA, 4.008 ± 0.43 nm) in soaked pork, the smaller diameters of CNPs (0.968 ± 0.44 nm) were found in CNPs-NaNO2-20 group (addition 20 mg/kg NaNO2), the larger (155.8 ± 7.30 nm) in CNPs-TP-100 group (addition 1
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