Photoluminescent Recognition of Strong Alcoholic Beverages with Carbon Nanoparticles

[Image: see text] A simple sensitive method for nonspecific recognition of armagnac, cognac, whiskey, and ethanol/water mixture was developed by using photoluminescence (PL) of carbon nanoparticles (NPs). The carbon NPs were synthesized from the mixture of urea and anhydrous citric acid, followed by...

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Detalles Bibliográficos
Autores principales: Ivanov, Ivan I., Zaderko, Alexander N., Lysenko, Vladimir, Clopeau, Thierry, Lisnyak, Vladyslav V., Skryshevsky, Valeriy A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8319926/
https://www.ncbi.nlm.nih.gov/pubmed/34337220
http://dx.doi.org/10.1021/acsomega.1c01953

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8319926/
https://www.ncbi.nlm.nih.gov/pubmed/34337220
http://dx.doi.org/10.1021/acsomega.1c01953

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