Photocatalytically Activated Cu‐N <sub>1</sub> S <sub>3</sub> Single‐Atom Nanozyme: Enhancing Enzyme Activities and Antibacterial Synergy for Highly Efficient Fruit Preservation
Year: 2025
Type: article
Language: en
Topic: Advanced Nanomaterials in Catalysis
Authors and affiliations:
raw_author_name: Chuanlong Men
raw_affiliation_strings: Engineering Research Center of Bio‐Process Ministry of Education School of Food and Biological Engineering Hefei University of Technology  Hefei 230009 China
Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 China
raw_author_name: Chenchen Wu
raw_affiliation_strings: Engineering Research Center of Bio‐Process Ministry of Education School of Food and Biological Engineering Hefei University of Technology  Hefei 230009 China
Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 China
raw_author_name: Lei Wang
raw_affiliation_strings: Engineering Research Center of Bio‐Process Ministry of Education School of Food and Biological Engineering Hefei University of Technology  Hefei 230009 China
Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 China
raw_author_name: Shengjie Gao
raw_affiliation_strings: Engineering Research Center of Bio‐Process Ministry of Education School of Food and Biological Engineering Hefei University of Technology  Hefei 230009 China
Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 China
raw_author_name: Yu Mao
raw_affiliation_strings: Engineering Research Center of Bio‐Process Ministry of Education School of Food and Biological Engineering Hefei University of Technology  Hefei 230009 China
Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 China
raw_author_name: Wei Liu
raw_affiliation_strings: Engineering Research Center of Bio‐Process Ministry of Education School of Food and Biological Engineering Hefei University of Technology  Hefei 230009 China
Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 China
raw_author_name: Changhong Liu
raw_affiliation_strings: Engineering Research Center of Bio‐Process Ministry of Education School of Food and Biological Engineering Hefei University of Technology  Hefei 230009 China
Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 China
raw_author_name: Lei Zheng
raw_affiliation_strings: Engineering Research Center of Bio‐Process Ministry of Education School of Food and Biological Engineering Hefei University of Technology  Hefei 230009 China
Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 China