Titlebook: Dictionary of Food and Ingredients; Robert S. Igoe,Y. H. Hui Book 1999Latest edition Aspen Publishers, Inc. 1999 additives.food.food proce

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https://doi.org/10.1007/978-3-642-01356-0erse experiments and analytical applications developed in the past several years. The optical and spectroscopic properties of Carbon-Dots will likely continue to shape the future development of this field.

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