Presence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors

Article

Abstract: The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon n

Palabras claves:

baked lamb, Carbon dots, glucose, Hydroxyl radical, Sensor

Autores:

Cong S., Liu S., Mingqian Tan, Song Y., Wang H., Xie Y., Xu X.

Fuentes:

scopus