A sensitive sensor based on carbon dots for the determination of Fe<sup>3+</sup> and ascorbic acid in foods
Qian Du, Xiaoyu Zhao, Xiping Mei, Yaqin Zhao, Chuan Dong, Junfen Li
Abstract
ions and AA in some daily food samples, and this method exhibited some advantages over most other reported techniques in the term of response speed, quantum yield, and detection limit.
Topics & Concepts
Ascorbic acidFluorescenceCarbon fibersChemistryAnalytical Chemistry (journal)Nuclear chemistryChromatographyNanotechnologyMaterials scienceFood sciencePhysicsOpticsComposite numberComposite materialCarbon and Quantum Dots ApplicationsNanocluster Synthesis and ApplicationsAdvanced biosensing and bioanalysis techniques