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DL-酒石酸

    
分析標準品,HPLC≥98%

DL-Tartaric acid

源葉
B25642 一鍵復制產品信息
133-37-9
C4H6O6
150.09
MFCD00071626
葡萄酸;消旋酒石酸;二羥基丁二酸;外消旋酒石酸;二羥基琥珀酸;酒石酸;(R*,R*)-(±)-2,3-二羥基丁二酸
貨號 規格 價格 上海 北京 武漢 南京 購買數量
B25642-20mg
分析標準品,HPLC≥98% ¥90.00 >10 7 - 1
產品介紹 參考文獻(22篇) 質檢證書(COA) 摩爾濃度計算器 相關產品

產品介紹

強酸味。 酒石酸存在三種立體異構體:右旋酒石酸、左旋酒石酸和內消旋酒石酸。等量右旋體和左旋體的混合物的旋光性相互抵消,稱為外消旋酒石酸。內消旋體不存在于自然界中,可由化學合成。各種酒石酸都是易溶于水的無色結晶。

熔點: 200-206℃
沸點: 399.3°C at 760 mmHg
比旋光度: [α]D20 -0.2~+0.2° (c=20, H2O)
外觀: 白色結晶
溶解性: 溶于水、乙醇、乙醚,不溶于三氯甲烷。
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(22篇)

17. [IF=4.3] Yangyang Bai et al."Effect of postharvest grape dehydration on the phenolic composition of ‘Marselan’ rose wine during aging."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105630 16. [IF=5.2] Maiqi Zhang et al."Chemometric Classification of Apple Cultivars Based on Physicochemical Properties: Raw Material Selection for Processing Applications."Foods.2023 Jan;12(16):3095 15. [IF=5.318] Gengan Du et al."Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice."Food Bioscience.2023 Jun;53:102555 14. [IF=6.59] Chen De-Quan et al."Adding functional properties to beer with jasmine tea extract."Frontiers in Nutrition.2023 Mar;10:291 13. [IF=6.208] Yonghua Jiang et al."Combined Metabolome and Transcriptome Analyses Unveil the Molecular Mechanisms of Fruit Acidity Variation in Litchi (Litchi chinensis Sonn.)."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2023 Jan;24(3):1871 12. [IF=6.056] Xianan Zhang et al."Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114388 11. [IF=3.498] Sun Liping et al."Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Oct;:1-12 10. [IF=5.561] Yiping Yu et al."Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste."Foods.2022 Jan;11(20):3232 9. [IF=9.231] Yaqin Wang et al."Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides."FOOD CHEMISTRY.2023 Feb;401:134122 8. [IF=5.168] Pan Wang et al."Discovery and characterization of novel ATP citrate lyase inhibitors from natural products by a luminescence-based assay."CHEMICO-BIOLOGICAL INTERACTIONS.2022 Nov;367:110199 7. [IF=6.652] Yiming Xu et al."Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms."FOOD CONTROL.2022 Dec;142:109245 6. [IF=3.638] Nan Sun et al."Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae."J Sci Food Agr. 2022 Jan;102(1):175-184 5. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 4. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228 3. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732 2. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351 1. 楊馨悅,楊宇馳,周秀娟,薛桂新.柑橘果醋發酵條件的優化及其成分分析[J].中國調味品,2020,45(10):75-79.

質檢證書(COA)

如何獲取質檢證書(COA)?
請輸入貨號和一個與之匹配的批號。
例如:
批號:JS298415 貨號:S20001-25g
在貨品標簽上如何找到貨號和批號?

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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