Correction to: Development of a highly sensitive fluorescence method for tartrazine determination in food matrices based on carbon dots
Anal Bioanal Chem
.
2021 Mar;413(8):2275.
doi: 10.1007/s00216-021-03217-7.
Epub 2021 Feb 12.
Authors
Lingfei Liu
1
,
Huijuan Sun
1
,
Lixia Xiao
1
,
Zhen-Quan Yang
1
,
Jie Han
2
,
Xiaojuan Gong
3
,
Qin Hu
4
5
Affiliations
1
College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, Jiangsu, China.
2
School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, 225001, Jiangsu, China.
3
Institute of Environmental Science, and School of Chemistry and Chemical Engineering, Shanxi University, Taiyuan, 030006, China.
4
College of Food Science and Engineering, Yangzhou University, Yangzhou, 225001, Jiangsu, China. qinhu@yzu.edu.cn.
5
School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, 225001, Jiangsu, China. qinhu@yzu.edu.cn.
PMID:
33576856
DOI:
10.1007/s00216-021-03217-7
No abstract available
Publication types
Published Erratum