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肉桂酸

    
分析標準品,含量99.9%,可溯源

trans-Cinnamic acid

源葉
A10178 一鍵復制產品信息
140-10-3
C9H8O2
148.16
MFCD00004369
反-肉桂酸; 桂皮酸; 3-苯基-2-丙烯酸; 反-3-苯丙烯酸; 反式肉桂酸;;trans-3-Phenylacrylic acid,
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
A10178-50mg一口價
分析標準品,含量99.9%,可溯源 ¥80.00 >10 - - -
產品介紹 參考文獻(25篇) 質檢證書(COA) 摩爾濃度計算器 相關產品

產品介紹

熔點: 133?°C(lit.)
沸點: 300°C
外觀: 白色粉末
溶解性: 溶于乙醇、甲醇、石油醚、氯仿,易溶于苯、乙醚、丙酮、冰醋酸、二硫化碳及油類,微溶于水。
敏感性: 易吸潮
儲存條件: 2-8℃
注意: 部分產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(25篇)

20. [IF=4.7] Xiaona Ye et al."Promotion of sleep by cinnamic acid in parachlorophenylalanine-induced insomnia in rats."INTERNATIONAL IMMUNOPHARMACOLOGY.2025 Jun;158:114852 19. [IF=4.7] Feifei Wu et al."Mechanistic Insights into the Antioxidant Potential of Sugarcane Vinegar Polyphenols: A Combined Approach of DPPH-UPLC-MS, Network Pharmacology and Molecular Docking."Foods.2024 Jan;13(21):3379 18. [IF=6.7] Chuan-zhi Zhao et al."Exploring the mechanism of Ling-Gui-Zhu-Gan decoction in metabolic cardiomyopathy via inhibiting ferroptosis."PHYTOMEDICINE.2024 Nov;:156234 17. [IF=8.5] Ashiq Hussain et al."Exploration of underutilized chayote fractions following drying and extraction."FOOD CHEMISTRY.2025 Feb;465:142129 16. [IF=2.6] Zhang Hao et al."Exploring factors related to the browning of cherry (Prunus pseudocerasus lindl) wine during fermentation and aging."JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE.2025 Jan;:1-9 15. [IF=3.1] Xuanxuan Zhou et al."Exploration of material basis: Chemical composition profile and metabolic profile in Xiao Jianzhong Granules."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2025 Aug;260:116793 14. [IF=3.1] Jia Nini et al."UPLC-Q-TOF–MS and network pharmacology to reveal the mechanism of Guizhi Gegen decoction against type 2 diabetes mellitus."NAUNYN-SCHMIEDEBERGS ARCHIVES OF PHARMACOLOGY.2025 Mar;:1-15 13. [IF=4.4] Yuhang Xu et al."Therapeutic effects of medicinal and food-based traditional herbal couples on type 2 diabetes mellitus based on pharmacodynamics and pharmacokinetics."Frontiers in Pharmacology.2025 Apr;16: 12. [IF=4.8] Jiaying Li et al."Cinnamic acid and its derivatives on dipeptidyl peptidase 4: Structure-activity relationship and mechanism of inhibition."Food Bioscience.2024 Dec;62:105076 11. [IF=4.9] Xiao-Dong Sun et al."Geographical origin identification of cinnamon using HPLC-DAD fingerprints and chemometrics."MICROCHEMICAL JOURNAL.2024 Dec;207:111768 10. [IF=5.3] Xiong Zhiqiang et al."In vivo assembly in tobacco cells to elucidate and engineer the biosynthesis of 4-hydroxydihydrocinnamaldehyde from Gloriosa superba."PLANT CELL REPORTS.2024 Oct;43(10):1-13 9. [IF=6.2] Jing Zhang et al."Zinc oxide nanoparticles reduce cadmium accumulation in hydroponic lettuce (Lactuca sativa L.) by increasing photosynthetic capacity and regulating phenylpropane metabolism."ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY.2024 Oct;285:117033 8. [IF=15.8] Yang Dalin et al."A sucrose ferulate cycle linchpin for ferulyolation of arabinoxylans in plant commelinids."Nature Plants.2024 Sep;:1-11 7. [IF=3.8] Xuemei Xiao et al."Development of a high-performance liquid chromatography method for simultaneous quantification of sixteen polyphenols and application to tomato."JOURNAL OF CHROMATOGRAPHY A.2024 Aug;:465254 6. [IF=8.5] Wangsheng Sun et al."Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine."FOOD CHEMISTRY.2024 Dec;460:140758 5. [IF=5] Mengru Sang et al."Multi-omics reveals phenol-based coordinated defense of Sparganium stoloniferum rhizoma."Plant Stress".2024 Mar;11:100400 4. [IF=7] Xiaomei Dai et al."Metabolism of Phenolic Compounds and Antioxidant Activity in Different Tissue Parts of Post-Harvest Chive (Allium?schoenoprasum L.)."Antioxidants".2024 Mar;13(3):279 3. [IF=5] Zhang Xiaohan et al."Biosynthesis of resveratrol by an endophytic Priestia megaterium PH3 via the phenylpropane pathway."APPLIED MICROBIOLOGY AND BIOTECHNOLOGY.2023 Oct;:1-19 2. [IF=4.5] Bei Wu et al."Study on the Key Autotoxic Substances of Alfalfa and Their Effects."Plants-Basel.10.3390/plants12183263 1. [IF=5.2] Zhe Wang et al."Fermentation of Betaphycus gelatinum Using Lactobacillus brevis: Growth of Probiotics, Total Polyphenol Content, Polyphenol Profile, and Antioxidant Capacity."Foods.10.3390/foods12183334

質檢證書(COA)

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批號:JS298415 貨號:S20001-25g
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摩爾濃度計算器

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

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