‘Turn‐on’ fluorescence sensing of hydrogen peroxide in marine food samples using a carbon dots–MnO 2 probe
Author:
Affiliation:
1. School of Chemistry and Chemical EngineeringHenan University of Technology Zhengzhou China
2. Engineering Technology Research Center for Grain & Oil Food, State Administration of GrainHenan University of Technology Zhengzhou China
Funder
the open project of Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain
Publisher
Wiley
Subject
Chemistry (miscellaneous),Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/bio.3799
Reference38 articles.
1. Determination of hydrogen peroxide in fish products and noodles (Japanese) by gas-liquid chromatography with electron-capture detection
2. Effect of hydrogen peroxide treatment on microbial quality and appearance of whole and fresh-cut melons contaminated with Salmonella spp.
3. Effect of Hydrogen Peroxide on Quality of Fresh-Cut Tomato
4. Invited review: Annatto usage and bleaching in dairy foods
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