Carbon dots synthesized from cabbage and nettle: characterization and biological activity

Emine Altinkaya, Tuğba Senturk

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DOI: 10.1002/jsfa.71109
Published: 2026-09-23
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.71109,
  title = {Carbon dots synthesized from cabbage and nettle: characterization and biological activity},
  author = {Emine Altinkaya and Tuğba Senturk},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.71109},
  url = {https://doi.org/10.1002/jsfa.71109}
}

RIS

TY  - JOUR
TI  - Carbon dots synthesized from cabbage and nettle: characterization and biological activity
AU  - Emine Altinkaya
AU  - Tuğba Senturk
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.71109
UR  - https://doi.org/10.1002/jsfa.71109
ER  -

APA

Altinkaya, E., & Senturk, T. (2026). Carbon dots synthesized from cabbage and nettle: characterization and biological activity. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71109

Source records

crossref · retrieved 2026-09-25T00:01:28.588Z