Application of Nanomaterials to Ensure Quality and Nutritional Safety of Food

<div>Effect of different nanomaterials. Source: graphene [<a href="/journals/jnm/2021/9336082/#B134">134</a>, <a href="/journals/jnm/2021/9336082/#B135">135</a>], metal oxides [<a href="/journals/jnm/2021/9336082/#B136">136</a>], and chitosan [<a href="/journals/jnm/2021/9336082/#B137">137</a>].</div>

Journal of Nanomaterials

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Figure 8

Figure 8: Application of Nanomaterials to Ensure Quality and Nutritional Safety of Food 