This research demonstrates ciprofloxacin detection in yogurt using sulfur-doped carbon quantum dots, implying potential for food safety.
In this study, S-CQDs were fabricated through a green and secure hydrothermal process, the carbon source was derived from the traditional Chinese medicinal herb Solanum nigrum and thiourea served as the sulfur precursor.
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Pei et al. (2025) studied this question.
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