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Eco-friendly carbon dots in food analysis

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dc.contributor.authorChaudhery Ghazanfar Hussain
dc.contributor.authorRüstem Keçili
dc.contributor.authorChaudhery Mustansar Hussain
dc.contributor.orcid0000-0001-5556-6368
dc.contributor.orcid0000-0002-8377-9042
dc.contributor.orcid0000-0002-1964-4338
dc.date.accessioned2026-05-20T09:41:27Z
dc.date.issued2024-09-13
dc.identifier.doi10.1016/bs.coac.2024.08.012
dc.identifier.endpage344
dc.identifier.issn0166-526X
dc.identifier.openalexW4402518416
dc.identifier.startpage324
dc.identifier.urihttps://hdl.handle.net/11421/38591
dc.identifier.urihttps://doi.org/10.1016/bs.coac.2024.08.012
dc.language.isoen
dc.relation.ispartofComprehensive analytical chemistry
dc.rightsrestrictedAccess
dc.subjectEnvironmentally friendly
dc.subjectNanotechnology
dc.subjectMaterials science
dc.subjectBiology
dc.subjectEcology
dc.subject.sdg2
dc.titleEco-friendly carbon dots in food analysis
dspace.entity.typePublication

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