ReviewJournal of fluorescence2025
High Luminescent Carbon Dots Derived from Fermented Beverages for Sensitive Sensing of Tartrazine in Foods.
Wei Yu et al.PubMed ↗Publisher ↗
No numbers read from the abstract.
2 papers cite it
this papercites it
ReviewJournal of fluorescence2025
Wei Yu et al.PubMed ↗Publisher ↗
No numbers read from the abstract.