Green preparation of carbon quantum dots with wolfberry as on-off-on nanosensors for the detection of Fe3+ and l-ascorbic acid
Work
Year: 2021
Type: article
Source: Food Chemistry
Institutions University of Shanghai for Science and Technology, Chinese Academy of Fishery Sciences, Beijing Research Center for Agricultural and Standards and Testing, Université Félix Houphouët-Boigny
Cites: 38
Cited by: 87
Related to: 10
FWCI: 5.809
Citation percentile (by year/subfield): 71.23
Subfield: Materials Chemistry
Field: Materials Science
Domain: Physical Sciences
Sustainable Development Goal Clean water and sanitation
Open Access status: closed