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天竺葵素(氯化花葵素)

    
分析標(biāo)準(zhǔn)品,HPLC≥96%

Pelargonidin chloride

源葉
B20785 一鍵復(fù)制產(chǎn)品信息
134-04-3
C15H11ClO5
306.7
MFCD00017589
氯化花葵素
貨號(hào) 規(guī)格 價(jià)格 上海 北京 武漢 南京 購(gòu)買數(shù)量
B20785-1mg 分析標(biāo)準(zhǔn)品,HPLC≥96% ¥900.00 >10 1 2 3
B20785-5mg 分析標(biāo)準(zhǔn)品,HPLC≥96% ¥2100.00 >10 1 2 3
B20785-10mg 分析標(biāo)準(zhǔn)品,HPLC≥96% ¥3200.00 >10 - - -
產(chǎn)品介紹 參考文獻(xiàn)(13篇) 質(zhì)檢證書(shū)(COA) 摩爾濃度計(jì)算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

熔點(diǎn): >349.85°C
沸點(diǎn): 421.26°C (rough estimate)
外觀: Red to brown solid.
溶解性: DMSO,  Pyridine,  Methanol,  Ethanol,  etc.
儲(chǔ)存條件: -20℃
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)(13篇)

8. [IF=6.056] Wenfeng Li et al."Replacing acetone with ethanol to dehydrate yeast glucan particles for microencapsulating anthocyanins from red radish (Raphanus sativus L.)."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jun;182:114844 7. [IF=6.443] Wenfeng Li et al."In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods."Food Chemistry-X.2023 Mar;:100633 6. [IF=4.075] Yake Xiang et al."The critical roles of α-amylase and amyloglucosidase in improving the quality of black waxy corn beverages: Special attentions to the color and flavor."JOURNAL OF CEREAL SCIENCE.2023 Mar;110:103625 5. [IF=8.025] Ce Shi et al."An intelligent colorimetric film based on complex anthocyanins and bacterial cellulose nanofibers for tilapia freshness detection in an actual cold chain."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Nov;221:183 4. [IF=4.952] Shuxin Tang et al."Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community."Lwt Food Sci Technol. 2021 Jul;147:111651 3. [IF=4.952] Wenfeng Li et al."Glycosides changed the stability and antioxidant activity of pelargonidin."Lwt Food Sci Technol. 2021 Jul;147:111581 2. [IF=4.27] Xiaolan Li et al."Upregulated structural and regulatory genes involved in anthocyanin biosynthesis for coloration of purple grains during the middle and late grain-filling stages."Plant Physiol Bioch. 2018 Sep;130:235 1. 湯曉, 倪翠陽(yáng), 王麗英,等. 煮制時(shí)間與二次煮制對(duì)紫娟普洱茶抗氧化性的影響[J]. 食品工業(yè)科技, 2015, 036(008):141-147.

質(zhì)檢證書(shū)(COA)

如何獲取質(zhì)檢證書(shū)(COA)?
請(qǐng)輸入貨號(hào)和一個(gè)與之匹配的批號(hào)。
例如:
批號(hào):JS298415 貨號(hào):S20001-25g
在貨品標(biāo)簽上如何找到貨號(hào)和批號(hào)?

摩爾濃度計(jì)算器

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

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