Fluorescent sensor based on quantum dots and nano‐porphyrin for highly sensitive and specific determination of ethyl carbamate in fermented food-Reference-Cited by-同舟云学术

Fluorescent sensor based on quantum dots and nano‐porphyrin for highly sensitive and specific determination of ethyl carbamate in fermented food

Published:2021-05-05 Issue:15 Volume:101 Page:6193-6201
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wei Liuna¹,Chen Hengye¹,Liu Rui¹,Wang Shuo¹,Liu Tingkai¹,Hu Zikang¹,Lan Wei¹,Yu Yongjie²³,She Yuanbin⁴^ORCID,Fu Haiyan¹^ORCID

Affiliation:

1. The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences South‐Central University for Nationalities Wuhan P. R. China

2. College of Pharmacy Ningxia Medical University Yinchuan P. R. China

3. Key Laboratory of Hui Ethnic Medicine Modernization Ministry of Education Ningxia Medical University Yinchuan P. R. China

4. State Key Laboratory Breeding Base of Green Chemistry‐Synthesis Technology, College of Chemical Engineering Zhejiang University of Technology Hangzhou P. R. China

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11270

Reference37 articles.

1. DFT study and quantitative detection by surface-enhanced Raman scattering (SERS) of ethyl carbamate

2. Ethyl carbamate in foods and beverages: a review

3. Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea

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