Mulberry Juice-Derived Carbon Quantum Dots as a Cu2+ Ion Sensor: Investigating the Influence of Fruit Ripeness on the Optical Properties
This study synthesized carbon quantum dots (CQDs) with green photoluminescence through a hydrothermal method that utilized mulberry juice as the carbon source. The influence of fruit ripeness on the physical and chemical properties, focusing on the fluorescence spectra, has been explored. Fourier-tr...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-01-01
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| Series: | Nanomaterials and Nanotechnology |
| Online Access: | http://dx.doi.org/10.1155/2023/9980479 |
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