A sensitivity enhanced fluorescence method for the detection of ferrocyanide ions in foodstuffs using carbon nanoparticles as sensing agents
Qin Hu(Yangzhou University), Zhenquan Yang(Department of Commerce), Lizhen Liu(Hunan University), Shengqi Rao(Yangzhou University), Xiaojuan Gong(Shanxi University), Yangni Pan(Yangzhou University), Lixia Xiao(Huazhong University of Science and Technology)
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