Microwave-assisted synthesis of N,S-co-carbon dots as switch-on fluorescent sensor for rapid and sensitive detection of ascorbic acid in processed fruit juice

Sifan Xu; Shuqi Ye; Yunhui Xu; Feifan Liu; Yushun Zhou; Qian Yang; Hailong Peng; Hua Xiong; Zhong Zhang

doi:10.2116/analsci.19P350

Sifan Xu, Shuqi Ye, Yunhui Xu, Feifan Liu, Yushun Zhou, Qian Yang, Hailong Peng, Hua Xiong, Zhong Zhang

Author information

Sifan Xu
State Key Laboratory of Food Science and Technology, Nanchang University
Shuqi Ye
School of Resources, Environmental, and Chemical Engineering, Nanchang University
Yunhui Xu
School of Resources, Environmental, and Chemical Engineering, Nanchang University
Feifan Liu
School of Resources, Environmental, and Chemical Engineering, Nanchang University
Yushun Zhou
School of Resources, Environmental, and Chemical Engineering, Nanchang University
Qian Yang
State Key Laboratory of Food Science and Technology, Nanchang University
Hailong Peng
State Key Laboratory of Food Science and Technology, Nanchang University
School of Resources, Environmental, and Chemical Engineering, Nanchang University
Hua Xiong
State Key Laboratory of Food Science and Technology, Nanchang University
Zhong Zhang
State Key Laboratory of Food Science and Technology, Nanchang University
Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University

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Supplementary material

Article ID: 19P350

DOI https://doi.org/10.2116/analsci.19P350

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The final version of this article with its full bibliographical information is available. To access the article, click here (Vol. 36 (2020), No. 3 pp. 353-360).

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