Effects of carbonization temperature on the synthesis and antibacterial properties of honeysuckle carbon dots: Application in extending pork shelf life

Food Packaging and Shelf Life 2026

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Authors: Leyi Li, Gege Su, Yiheng Deng, Xue Pan, Jiayin Hou, Wenhao Luo, Hua Zheng, Hongtao Lei, Xuewu Ge, Zonglin Guo

DOI: 10.1016/j.fpsl.2026.101710

Cited by: 6

References: 44

Fields of Study & Subjects

Nanocomposite Films for Food Packaging Carbon and Quantum Dots Applications Advanced Cellulose Research Studies

References 44