Cite
An "on-off" ratio photoluminescence sensor based on catalytically induced PET effect by Fe3O4 NPs for the determination of coumarin.
MLA
Yang, Wei, et al. “An ‘on-off’ Ratio Photoluminescence Sensor Based on Catalytically Induced PET Effect by Fe3O4 NPs for the Determination of Coumarin.” Food Chemistry, vol. 368, Jan. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.130838.
APA
Yang, W., Weng, C., Li, X., Xu, W., Fei, J., Hong, J., Zhang, J., Zhu, W., & Zhou, X. (2022). An “on-off” ratio photoluminescence sensor based on catalytically induced PET effect by Fe3O4 NPs for the determination of coumarin. Food Chemistry, 368, N.PAG. https://doi.org/10.1016/j.foodchem.2021.130838
Chicago
Yang, Wei, Chenyuan Weng, Xiaoyun Li, Wei Xu, Jianwen Fei, Junli Hong, Jun Zhang, Wanying Zhu, and Xuemin Zhou. 2022. “An ‘on-off’ Ratio Photoluminescence Sensor Based on Catalytically Induced PET Effect by Fe3O4 NPs for the Determination of Coumarin.” Food Chemistry 368 (January): N.PAG. doi:10.1016/j.foodchem.2021.130838.