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茚三酮

    
AR,≥98%(HPLC)

Ninhydrin

源葉
S19209 一鍵復制產(chǎn)品信息
485-47-2
C9H6O4
178.14
MFCD00003791
苯并戊三酮;水合茚三酮;苯駢戊三酮;苯并環(huán)丙三酮;2,2-二羥基-1H-茚并-1,3(2H)-二酮;水合三酮氫茚;寧海群
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
S19209-5g AR,≥98%(HPLC) ¥55.00 >10 >10 - 1
S19209-25g AR,≥98%(HPLC) ¥220.00 >10 - - 2
S19209-100g AR,≥98%(HPLC) ¥645.00 >10 2 3 -
S19209-500g AR,≥98%(HPLC) ¥2950.00 >10 - - -
產(chǎn)品介紹 參考文獻(26篇) 質檢證書(COA) 摩爾濃度計算器 相關產(chǎn)品

產(chǎn)品介紹

測定蛋白質及肽的游離氨基及羧酸。

熔點: 250℃
外觀: 白色或黃色粉末
溶解性: 溶于水和乙醇,微溶于乙醚和氯仿。
敏感性: 對光敏感
儲存條件: RT,避光
用途: 本品僅供科研,不得用于其它用途。
注意: 部分產(chǎn)品我司僅能提供部分信息,我司不保證所提供信息的權威性,僅供客戶參考交流研究之用。

參考文獻(26篇)

21. [IF=2.9] Ai Yaxuan et al."Effect of thermal treatment on structural and physicochemical properties and in vitro starch and protein digestibility of whole grain highland barley."Journal of Food Measurement and Characterization.2025 Apr;:1-11 20. [IF=6.5] Jingzhe Li et al."Exploring seasonal differences in taste and nonvolatiles of Lu'an Guapian tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics."Food Chemistry-X.2025 Apr;:102497 19. [IF=26.8] Liang Tingxizi et al."In situ formation of biomolecular condensates as intracellular drug reservoirs for augmenting chemotherapy."Nature Biomedical Engineering.2024 Sep;:1-14 18. [IF=5.2] Lili Ji et al."Effects of Saccharomyces cerevisiae and Kluyveromyces?marxianus on the Physicochemical, Microbial, and Flavor Changes of Sauce Meat during Storage."Foods.2024 Jan;13(3):396 17. [IF=8.1] Jiawen Li et al."The alginate dialdehyde crosslinking on curcumin-loaded zein nanofibers for controllable release."FOOD RESEARCH INTERNATIONAL.2024 Feb;178:113944 16. [IF=8.8] Zhouping Fu et al."Analysis of differences in the accumulation of tea compounds under various processing techniques, geographical origins, and harvesting seasons."FOOD CHEMISTRY.2024 Jan;430:137000 15. [IF=4.993] Sun Hongguang et al."Interaction of nitrogen availability in the soil with leaf physiological traits and nodule formation of Robinia pseudoacacia-rhizobia symbiosis depends on provenance."PLANT AND SOIL.2023 May;:1-21 14. [IF=3.612] Jiao Wu et al."Quantification of bioactive components and evaluation of microbial community and antibacterial activity from Heterotrigona itama and Tetrigona binghami honeys."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Jan;: 13. [IF=9.231] Linlin Li et al."Colorimetric active carboxymethyl chitosan/oxidized sodium alginate-Oxalis triangularis ssp. papilionacea anthocyanins film@gelatin/zein-linalool membrane for milk freshness monitoring and preservation."FOOD CHEMISTRY.2023 Mar;405:134994 12. [IF=7.425] Jiao Wu et al."Bioactive characterization of multifloral honeys from Apis cerana cerana, Apis dorsata, and Lepidotrigona flavibasis."FOOD RESEARCH INTERNATIONAL.2022 Nov;161:111808 11. [IF=4.432] Jiangwen Liu et al."Effects of Fermented Green Tea Waste Extract Gels on Oxidative Damage in Short-Term Passive Smoking Mice."Gels.2022 Aug;8(8):461 10. [IF=6.475] Tiantian Min et al."Enzyme-responsive food packaging system based on pectin-coated poly (lactic acid) nanofiber films for controlled release of thymol."FOOD RESEARCH INTERNATIONAL. 2022 Jul;157:111256 9. 盧琪,薛淑靜,楊德,王少華,李露.不同干燥條件下福白菊菊花茶風味品質的比較分析[J].食品科學,2020,41(20):249-255. 8. 鄭剛,王奇,肖金星,楊志堅,陳沖,趙小立.一株產(chǎn)膠原蛋白酶海洋菌株的篩選及鑒定[J].生物化工,2021,7(01):5-10. 7. 王肇揚, 王彥多, 曹廣超,等. 鼠婦粉酶解最佳用酶的初步篩選[J]. 當代化工, 2018, 47(006):1151-1154. 6. 黎敏 龐月蘭 楊春 等. 興安六垌茶白茶萎凋工藝研究[J]. 南方農業(yè) 2020 v.14(12):194-196. 5. 王麗 黃秀紅 李卓毅 官曉倩 余能煌 林芷青.不同焙火程度對黃觀音生化成分和抗氧化活性的影響[J].保鮮與加工 2020 20(04):178-182. 4. 張云娟, 田洋, 周學,等. 辣木葉毛霉固態(tài)發(fā)酵過程中主要營養(yǎng)成分及其抗氧化活性的動態(tài)變化研究[J]. 西南農業(yè)學報, 2019, 032(008):1773-1778. 3. 王曉梅, 王怡捷, 趙立芳, et al. 芋兒七的成分鑒定及抗氧化作用[J]. 化工時刊, 2017(7). 2. 李琦, 貢佳欣, 唐善虎,等. 無花果蛋白酶對牦牛肉糜理化和凝膠特性的影響[J]. 食品科技, 2020. 1. 王曉梅, 趙巖, 王金鎖,等. 太白草藥馬牙七的成分鑒定及抗氧化作用[J]. 中國野生植物資源, 2018, v.37;No.183(06):36-38.

質檢證書(COA)

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摩爾濃度計算器

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