In this work, carbon dots (CDs) prepared by a one-step hydrothermal method were employed for the determination of quercetin in teas and beers. The fluorescence quenching of CDs was proportional to the
Database composed of about 500 measurements of 29 chocolate bars made with a spectrophotometer. It is necessary to emphasize the division of the data as far as the presence of milk is concerned. Of th
Abstract: The objective of this work was to characterize the chemical composition of olive (Olea europaea) oils produced in Southern of Brazil and correlate it with oxidative stability. Olive oils fro
