Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Advances in biomass-based carbon dots for smart food packaging applications

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: November 2025

Source: Trends in Food Science & Technology, Volume 165

Author(s): Kehao Huang, Jiansheng Fu, Jihai Cai, Guozhi Ma, Jiwen Luo, Xiaoying Wang

​Publication date: November 2025Source: Trends in Food Science & Technology, Volume 165Author(s): Kehao Huang, Jiansheng Fu, Jihai Cai, Guozhi Ma, Jiwen Luo, Xiaoying Wang Read More

Related posts:

Default ThumbnailPhysicochemical properties and combined toxic effects of micro- and nanoplastics on gut and gut-organ axes Default ThumbnailA review of aerogel-based Sensors: Fabrication, performance modulation, and novel approaches for detecting foodborne hazards Default ThumbnailRevealing the nano-empowered fluorescent sensor arrays for the food safety point-of-care testing: An overview of mechanism and applications Default ThumbnailAn updated review of influences of active packaging on texture profiles of aquatic products: Maintenance behaviors, mechanisms, synergistic strategies and future challenges Default ThumbnailCellulose-based biomass foams for food packaging: current trends and future challenges Default ThumbnailAdvancing food science through quantum chemistry calculation: A cutting-edge strategy
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.