G, S., Y, W., L, L., Y, D., J, H., W, L., . . . Z, G. (2026). Synthesis and antibacterial properties of Houttuynia cordata-derived carbon dots regulated by carbonization temperature for prolonging shelf life of chilled beef. Food chemistry, 525(Pt 2), 150428. https://doi.org/10.1016/j.foodchem.2026.150428
Παραπομπή σε μορφή Chicago (17η εκδ.)G, Su, Wang Y, Li L, Deng Y, Hou J, Luo W, Lei H, και Guo Z. "Synthesis and Antibacterial Properties of Houttuynia Cordata-derived Carbon Dots Regulated by Carbonization Temperature for Prolonging Shelf Life of Chilled Beef." Food Chemistry 525, no. Pt 2 (2026): 150428. https://doi.org/10.1016/j.foodchem.2026.150428.
Παραπομπή σε μορφή MLA (9th εκδ.)G, Su, et al. "Synthesis and Antibacterial Properties of Houttuynia Cordata-derived Carbon Dots Regulated by Carbonization Temperature for Prolonging Shelf Life of Chilled Beef." Food Chemistry, vol. 525, no. Pt 2, 2026, p. 150428, https://doi.org/10.1016/j.foodchem.2026.150428.