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N,Cl co-doped fluorescent carbon dots as nanoprobe for detection of tartrazine in beverages.
Yang, Xiupei; Xu, Jing; Luo, Na; Tang, Fenglin; Zhang, Maoxue; Zhao, Bin.
Affiliation
  • Yang X; College of Chemistry and Chemical Engineering, Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637000, China. Electronic address: xiupeiyang@cwnu.edu.cn.
  • Xu J; College of Chemistry and Chemical Engineering, Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637000, China.
  • Luo N; College of Chemistry and Chemical Engineering, Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637000, China.
  • Tang F; College of Chemistry and Chemical Engineering, Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637000, China.
  • Zhang M; College of Chemistry and Chemical Engineering, Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637000, China.
  • Zhao B; College of Chemistry and Chemical Engineering, Chemical Synthesis and Pollution Control Key Laboratory of Sichuan Province, China West Normal University, Nanchong 637000, China; Department of Chemistry, Key Laboratory of Advanced Energy Material Chemistry, MOE, and Collaborative Innovation Center of
Food Chem ; 310: 125832, 2020 Apr 25.
Article in En | MEDLINE | ID: mdl-31767490
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tartrazine / Beverages / Fluorescence Resonance Energy Transfer / Quantum Dots / Fluorescent Dyes Type of study: Diagnostic_studies Language: En Journal: Food Chem Year: 2020 Type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Tartrazine / Beverages / Fluorescence Resonance Energy Transfer / Quantum Dots / Fluorescent Dyes Type of study: Diagnostic_studies Language: En Journal: Food Chem Year: 2020 Type: Article