Development of a Cu-N-C Nanozyme-based Colorimetric Sensor for Rapid Hydrogen Peroxide Detection in Pork Skin with Pickled Pepper
To develop a novel colorimetric sensor for the rapid detection of hydrogen peroxide, single-atom Cu was immobilized on an ultrathin, nitrogenated two-dimensional carbon matrix via a thermal method, yielding a Cu-N-C nanozyme. This nanozyme was then characterized using transmission electron microscop...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060453 |
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