Fluorescent Molybdenum Disulfide Quantum Dots for Sensitive Detecting Curcumin in Food Samples through FRET Mechanism
Author:
Funder
Henan University of Technology
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10895-024-03720-x.pdf
Reference51 articles.
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3. Tsaplev YB, Lapina VA, Trofimov AV (2020) Curcumin in dimethyl sulfoxide: Stability, spectral, luminescent and acid-base properties. Dyes Pigm 19:177108327. https://doi.org/10.1016/j.dyepig.2020.108327
4. Jayaprakasha GK, Lingamullu JMR, Sakariah KK (2002) Improved HPLC method for the determination of curcumin, demethoxycurcumin, and bisdemethoxycurcumin. J Agr Food Chem 50:3668–3672. https://doi.org/10.1021/jf025506a
5. Masuda T, Maekawa T, Hidaka K, Bando H, Takeda Y, Yamaguchi H (2001) Chemical studies on antioxidant mechanism of curcumin: analysis of oxidative coupling products from curcumin and linoleate. J Agric Food Chem 49:2539–2547. https://doi.org/10.1021/jf001442x
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