Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment

Use of carbon dots (CDs) combined with radio frequency (RF) was applied to pasteurize and reduce the microorganism population in order to improve the quality of boiled gansi dish. CDs were prepared from banana using hydrothermal method, and characterized by using TEM, XRD and FTIR. The minimal inhib...

Ausführliche Beschreibung