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芳樟醇

    
分析標(biāo)準(zhǔn)品,GC≥98%

Linalool

源葉
B20387 一鍵復(fù)制產(chǎn)品信息
78-70-6
C10H18O
154.25
MFCD00008906
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
B20387-20mg 分析標(biāo)準(zhǔn)品,GC≥98% ¥80.00 >10 3 2 3
B20387-100mg 分析標(biāo)準(zhǔn)品,GC≥98% ¥240.00 >10 - - 2
產(chǎn)品介紹 參考文獻(xiàn)(45篇) 質(zhì)檢證書(COA) 摩爾濃度計算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

熔點: 25°C
沸點: 199°C
外觀: 無色或淡黃色透明液體
溶解性: 幾乎不溶于水,不溶于甘油。溶于丙二醇,非揮發(fā)性油和礦物油,混溶于乙醇和乙醚。
儲存條件: 2-8℃
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(quán)威性,僅供客戶參考交流研究之用。

參考文獻(xiàn)(45篇)

40. [IF=8.5] Qin Xiang et al."Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)."FOOD CHEMISTRY.2025 Apr;:144209 39. [IF=5.6] Chengbin Deng et al."IPPI, the core enzyme in C5-unit metabolism, regulates terpenoid biosynthesis in Artemisia annua."INDUSTRIAL CROPS AND PRODUCTS.2025 Jul;229:120989 38. [IF=2.3] xian Dong et al."Linalool inactivates TORC1, disrupting ribosome biogenesis and inhibiting?Fusarium oxysporum?growth."CHEMISTRY & BIODIVERSITY.2025 Apr;:e202403421 37. [IF=4] Maoqing Wang et al."Evaluation of Edible and Medicinal Varieties Based on Multidimensional Quantitative Data: A Case Study of Perilla Leaf."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Jan;:107196 36. [IF=4.7] Wenhua Li et al."Characterization of Volatile Compounds and Odorants in Different Sichuan Pepper Varieties in Tallow Hotpot."Foods.2025 Jan;14(4):627 35. [IF=4] Heran Xu et al."Comparative characterization of volatile organic compounds and aroma profiles in 10?Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics."JOU 34. [IF=6.1] Yuanxia Chen et al."Functional Characterization and Catalytic Activity Improvement of Borneol Acetyltransferase from Wurfbainia longiligularis."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 33. [IF=3.9] Junjie Shi et al."Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC."Food Science & Nutrition".2024 Apr;: 32. [IF=6] Meiqian Wang et al."Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 May;199:116120 31. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924 30. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209 29. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746 28. [IF=8.8] Di Zhang et al."Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose."FOOD CHEMISTRY".2024 Oct;455:139864 27. [IF=6] Tianming Zhao et al."Chemical characterization, antioxidant, antimicrobial, enzyme inhibitory and cytotoxic activities of Illicium lanceolatum essential oils."Arabian Journal of Chemistry.2024 Jan;17:105366 26. [IF=2] Tong Wu et al."Discrimination and characterization of volatile organic compounds in Lonicerae Japonicae flos and Lonicerae flos using multivariate statistics combined with headspace gas chromatography–ion mobility spectrometry and headspace solid-phase mic 25. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14 24. [IF=9.9] Ma Jiajia et al."Adaptable “bubble particles” prepared by green aqueous phase reshaping for completely removing odor."Nano Research.2023 Aug;:1-9 23. [IF=4.1] Sujin Zheng et al."Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC–MS."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Jul;: 22. [IF=8.1] Zhengyu Bao et al."Antifungal activity of star anise extract against Penicillium roqueforti and Aspergillus niger for bread shelf life."FOOD RESEARCH INTERNATIONAL.2023 Oct;172:113225 21. [IF=7.425] Xuan Wang et al."Comprehensive study of volatile compounds of rare Leucosceptrum canum Smith honey: Aroma profiling and characteristic compound screening via GC-MS and GC-MS/MS."FOOD RESEARCH INTERNATIONAL.2023 Apr;:112799 20. [IF=6.212] Jingyi Xie et al."Characterization of the key volatile organic components of different parts of fresh and dried Perilla frutescens based on headspace-gas chromatography-ion mobility spectrometry and headspace solid phase microextraction-gas chromatography 19. [IF=6.056] Zhuochen Wang et al."Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;174:114391 18. [IF=7.425] Wen Ouyang et al."Analysis of volatile metabolite variations in strip green tea during processing and effect of rubbing degree using untargeted and targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2022 Dec;162:112099 17. [IF=4.52] Lin Wang et al."Characterization of key aroma compounds in traditional beef soup."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2022 Dec;114:104839 16. [IF=5.561] Jinjie Hua et al."Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content."Foods.2022 Jan;11(12):1678 15. [IF=6.056] Xia Yin et al."Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jun;:113656 14. [IF=6.576] Huajie Wang et al."Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis."Frontiers in Nutrition. 2022; 9: 877132 13. [IF=5.64] Li T et al."Preparation of Linalool/Polycaprolactone Coaxial Electrospinning Film and Application in Preserving Salmon Slices.."Frontiers in Microbiology. 2022 Apr;13:860123-860123 12. [IF=0.986] Chang Yuexing et al."Effects of Different Drying Methods on the Contents of Nine Components and Immunomodulatory Activities of Four Components in Osmamthus fragrans Flowers:."Nat Prod Commun. 2021;16(2): 11. [IF=4.35] Yao Ma et al."Volatile Oil Profile of Prickly Ash (Zanthoxylum) Pericarps from Different Locations in China."Foods. 2021 Oct;10(10):2386 10. [IF=4.411] Wu-Mei Sun et al."Effects of Essential Oils from Zingiberaceae Plants on Root-Rot Disease of Panax notoginseng."Molecules. 2018 May;23(5):1021 9. Sun, Wu-Mei, et al. "Effects of essential oils from Zingiberaceae plants on root-rot disease of Panax notoginseng." Molecules 23.5 (2018): 1021.https://doi.org/10.3390/molecules23051021 8. 高月,王萬林,彭俊超,蔡亞玲,廖加美,易瓊,王魯.不同產(chǎn)源艾納香油抗菌活性篩選及其對金黃色葡萄球菌抗菌作用的研究[J].畜牧獸醫(yī)學(xué)報,2021,52(02):525-534 7. 劉盼盼,撒玉良,張敏敏,張涵雪,陳文.薰衣草精油助眠乳膏的制備及質(zhì)量評價[J].中華中醫(yī)藥雜志,2020,35(08):4178-4184. 6. 鄧可眾, 陳虹, 葛菲,等. 酸橙中4種單萜成分的GC-MS含量測定[J]. 時珍國醫(yī)國藥, 2020, v.31;No.294(02):14-16. 5. 王芳, 石地娟, 孫琛,等. 油浸法提取花椒風(fēng)味物質(zhì)的研究[J]. 中國調(diào)味品, 2015(06):84-87. 4. 鉏曉艷, 熊光權(quán), 廖濤,等. 落花生莖葉中揮發(fā)性成分及芳樟醇含量的GC-MS法測定[J]. 湖北農(nóng)業(yè)科學(xué), 2014(19):4701-4704. 3. 胡璇, 陳振夏, 王凱,等. 艾納香油質(zhì)量標(biāo)準(zhǔn)初步研究[J]. 熱帶農(nóng)業(yè)科學(xué), 2016(36):87-91. 2. 陳寶雯 錢一鑫 周黎亞 王魯 康冀川.GC法同時測定艾納香油中6種成分的含量[J].中國藥房 2019 30(22):3049-3052. 1. 吳麗芬 龐玉新 楊全 等. GC法同時測定艾納香油中5個主要成分的含量[J]. 藥物分析雜志 2015 035(007):1179-1184.

質(zhì)檢證書(COA)

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批號:JS298415 貨號:S20001-25g
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摩爾濃度計算器

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