Carbon Dots Derived from the Maillard Reaction for pH Sensors and Cr (VI) Detection

Carbon Dots Derived from the Maillard Reaction for pH Sensors and Cr (VI) Detection

The Maillard reaction involves a series of complex reactions; fluorescent compounds have been considered as vital intermediate products of the reaction. In this article, carbon dots (CDs) based on the Maillard reaction (MR-CDs) were prepared with L-tryptophan and D-glucose, and they had excellent ph...

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Bibliographic Details
Main Authors: Zhi Ma, Yun Ma, Meiyu Gu, Xiyue Huo, Sainan Ma, Yini Lu, Yao Ning, Xuan Zhang, Bo Tian, Zhibiao Feng
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Nanomaterials
Subjects:
Maillard reaction
carbon dots
L-tryptophan
D-glucose
pH dependence
Cr(VI) detection
Online Access:https://www.mdpi.com/2079-4991/10/10/1924

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