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天竺葵素-3-氯化葡萄糖苷

    
分析標準品,HPLC≥95%

Pelargonidin 3-glucoside chloride

源葉
B50798 一鍵復制產品信息
18466-51-8
C21H21ClO10
468.84
MFCD00017578
天竺葵素-3-葡萄糖苷; 天竺葵素葡萄糖苷;;3-(Glucosyloxy)-4′,5,7-trihydroxyflavylium chloride, Pelargonidin 3-O-glucoside chloride; PELARGONIDIN-3-GLUCOSIDE CHLORIDE; pelargonidin 3-O-beta-D-glucoside; Callistephin chlo
貨號 規格 價格 上海 北京 武漢 南京 購買數量
B50798-1mg 分析標準品,HPLC≥95% ¥800.00 >10 - - -
B50798-5mg 分析標準品,HPLC≥95% ¥2400.00 >10 2 - 2
產品介紹 參考文獻(24篇) 質檢證書(COA) 摩爾濃度計算器 相關產品

產品介紹

儲存條件: 2-8℃
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參考文獻(24篇)

19. [IF=6.1] Wenfeng Li et al."Fructo-oligosaccharide enhanced bioavailability of polyglycosylated anthocyanins from red radish via regulating gut microbiota in mice."Food Chemistry-X.2023 Oct;19:100765 18. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13 17. [IF=4.3] Yanli Zheng et al."Ozone mitigates the flesh discoloration in response to 1-methylcyclopropene by promoting anthocyanin biosynthesis in postharvest nectarines."SCIENTIA HORTICULTURAE.2023 Nov;321:112253 16. [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 15. [IF=9.231] Ying Xing et al."Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp."FOOD CHEMISTRY.2023 Oct;424:136456 14. [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 13. [IF=6.627] Qianqian Shi et al."PrMYB5 activates anthocyanin biosynthetic PrDFR to promote the distinct pigmentation pattern in the petal of Paeonia rockii.."Frontiers in Plant Science.2022 Aug;13:955590-955590 12. [IF=5.561] Bin Dang et al."Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau."Foods.2022 Jan;11(14):2025 11. [IF=6.056] Wenfeng Li et al."Ultrasound treatment degrades, changes the color, and improves the antioxidant activity of the anthocyanins in red radish."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Aug;165:113761 10. [IF=5.396] Xinyue Zhang et al."Blue honeysuckle extracts retarded starch digestion by inhibiting glycosidases and changing the starch structure."Food & Function. 2022 May;: 9. [IF=6.793] Luo Xiaoning et al.Integrating full-length transcriptomics and metabolomics reveals the regulatory mechanisms underlying yellow pigmentation in tree peony (Paeonia suffruticosa Andr.) flowers.Hortic Res-England. 2021 Nov;8(1):1-15 8. [IF=3.463] Jing Yang et al."Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China."Sci Hortic-Amsterdam. 2020 Mar;263:109146 7. [IF=4.192] Suwen Liu et al."Cerasus humilis Cherry Polyphenol Reduces High-Fat Diet-Induced Obesity in C57BL/6 Mice by Mitigating Fat Deposition, Inflammation, and Oxidation."J Agr Food Chem. 2020;68(15):4424–4436 6. [IF=4.952] Yuxin Hao et al."Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion."Lwt Food Sci Technol. 2021 Mar;139:110552 5. [IF=4.952] Wenfeng Li et al."Degradation kinetics of pelargonidin-3-(p-coumaroyl)diglucoside-5-(malonyl)glucoside and pelargonidin-3-(feruloyl)diglucoside-5-(malonyl)glucoside in red radish during air-impingement jet drying."Lwt Food Sci Technol. 2020 Jun;127:109390 4. [IF=4.952] Wenfeng Li et al."Glycosides changed the stability and antioxidant activity of pelargonidin."Lwt Food Sci Technol. 2021 Jul;147:111581 3. Yang, Jing, et al. "Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China." Scientia Horticulturae 263 (2020): 109146.https://doi.org/10.1016/j.scienta.2019.109146 2. Li, Wenfeng, et al. "Degradation kinetics of pelargonidin-3-(p-coumaroyl) diglucoside-5-(malonyl) glucoside and pelargonidin-3-(feruloyl) diglucoside-5-(malonyl) glucoside in red radish during air-impingement jet drying." LWT 127 (2020): 109390.https://doi 1. 馬金同 劉露 劉國英 等. UPLC-Q-Tof/MS同時測定桑葚保健酒中五種花色苷含量[J]. 釀酒 2019(4):98-100.

質檢證書(COA)

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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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