Green synthesis of carbon dots from Hakka yellow wine lees: Characterization and applications for Fe3+ and NaFeEDTA sensing
Author:
Yu Hongpeng,
Xiang Yujuan,
Wu Kegang,
He DongORCID,
Chai Xianghua,
Xu Lin,
Cheng Yongqi,
Duan Xuejuan,
Li Wenhui
Reference33 articles.
1. Determinations of cadmium, tin, copper, iron, and zinc in food samples by electrothermal and flame atomic absorption spectrometries;Acar;Gazi University Journal of Science,2023
2. Optimized box-behnken design combined response surface methodology to determine calcium and iron contents using visible, atomic emission and atomic absorption spectrophotometry in vegetables and wastewater samples;Al-Batty;Journal of AOAC International,2022
3. Red fluorescent carbon nanoparticle-based cell imaging probe;Ali;ACS Applied Materials & Interfaces,2016
4. Green and cost-effective synthesis of carbon dots from date kernel and their application as a novel switchable fluorescence probe for sensitive assay of Zoledronic acid drug in human serum and cellular imaging;Amin;Analytica Chimica Acta,2018
5. Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters;Cai;LWT,2019