Green Processing and Synthesis (Mar 2021)

Biosynthesis and antioxidation of nano-selenium using lemon juice as a reducing agent

Wen Su,
Hui Yang,
Chuang Wang

Affiliations

Wen Su: School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
Hui Yang: School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
Chuang Wang: Shaanxi Province Engineering Laboratory of High Performance Concrete, Shaanxi Railway Institute, Weinan 714000, China

DOI: https://doi.org/10.1515/gps-2021-0018
Journal volume & issue: Vol. 10, no. 1
pp. 178 – 188

Abstract

Green synthesis of nano-selenium from lemon juice, selenium nanoparticles coated with macromolecules, and antioxidant activity.

Published in Green Processing and Synthesis

ISSN: 2191-9542 (Print); 2191-9550 (Online)
Publisher: De Gruyter
Country of publisher: Poland
LCC subjects: Science: Chemistry
Website: https://www.degruyter.com/view/j/gps

About the journal