Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
A regulating surface functional groups strategy of multi-color solid-state fluorescent carbon dots for food preservation.
Shouwang Kang, Liu Ding, Zhongguo Zhao, Xilang Jin, Weixing Chen
Published: 202610.1016/j.saa.2025.127087
Abstract
Ultraviolet (UV) radiation can induce fresh food oxidation, discoloration and nutrient loss, but carbon dots (CDs) can convert UV to longer wavelength light to reduce the damage to fresh food. CDs with aggregation-induced emission (AIE) effect have b…
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