Carbon Dots Derived from the Maillard Reaction for pH Sensors and Cr (VI) Detection

The Maillard reaction involves a series of complex reactions; fluorescent compounds have been considered as vital intermediate products of the reaction. In this article, carbon dots (CDs) based on the Maillard reaction (MR-CDs) were prepared with L-tryptophan and D-glucose, and they had excellent ph...

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Detalles Bibliográficos
Autores principales: Ma, Zhi, Ma, Yun, Gu, Meiyu, Huo, Xiyue, Ma, Sainan, Lu, Yini, Ning, Yao, Zhang, Xuan, Tian, Bo, Feng, Zhibiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599493/
https://www.ncbi.nlm.nih.gov/pubmed/32993169
http://dx.doi.org/10.3390/nano10101924

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599493/
https://www.ncbi.nlm.nih.gov/pubmed/32993169
http://dx.doi.org/10.3390/nano10101924

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