Sensitivity fluorescent switching sensor for Cr (VI) and ascorbic acid detection based on orange peels-derived carbon dots modified with EDTA

标题
Sensitivity fluorescent switching sensor for Cr (VI) and ascorbic acid detection based on orange peels-derived carbon dots modified with EDTA
作者
关键词
Carbon dots, Orange peels, Volatile oils, EDTA, Cr(VI), Ascorbic acid
出版物
FOOD CHEMISTRY
Volume 318, Issue -, Pages 126506
出版商
Elsevier BV
发表日期
2020-02-27
DOI
10.1016/j.foodchem.2020.126506

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started