• 介绍：

    用作生化试剂。氨基乙酸也可以用于化学镀镍溶液中，或用作电镀添加剂。

• 熔点： 240°C

• 沸点： 233°C

• 外观： 白色结晶粉末

• 溶解性： Souble  in  H2O

• 储存条件： 2-8℃

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 116. [IF=5.2] Sining Mao et al."Effect of Microwave Intermittent Drying on the Structural and Functional Properties of Zein in Corn Kernels."Foods.2024 Jan;13(2):207

• 115. [IF=8.8] Hongxia Tan et al."pH-induced interaction mechanism of zearalenone with zein: Binding characteristics, conformational structure and intermolecular forces."FOOD CHEMISTRY.2024 Jan;:138595

• 114. [IF=5.2] Mengying Wu et al."Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage."Foods.2024 Jan;13(1):57

• 113. [IF=8.4] Wei Cai et al."Rational design of α-glucosidase activated near-infrared fluorescent probe and its applications in diagnosis and treatment of diabetes."SENSORS AND ACTUATORS B-CHEMICAL.2024 Feb;400:134878

• 112. [IF=6.1] Junjie Lin et al."Preparation and Kokumi Properties of N-Acetyl-Val/Leu/Ile/Met/Phe in the Presence of Acetic Acid and Amino Acid: A Commercially Available Transglutaminase and Protease A 2SD."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;71(45):17235–17

• 111. [IF=4.1] Xiaohang Fu et al."Effect of extrusion on the protein structure and digestibility of extruded soybean protein."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Nov;:

• 110. [IF=4.5] Yating Guo et al."Decoding the Chemical Signatures and Sensory Profiles of Enshi Yulu: Insights from Diverse Tea Cultivars."Plants-Basel.2023 Jan;12(21):3707

• 109. [IF=6.1] Hongxia Tan et al."Emerging Zein-Bound Zearalenone in Maize: Thermal-Induced Mechanism of Binding or Releasing."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX

• 108. [IF=3.6] Jiabei Xia et al."The Functional Components of By-Product Resources from the Aerial Parts of Polygonatum cyrtonema Hua."Agriculture-Basel.10.3390/agriculture13091820

• 107. [IF=4.3] Wenlong Yu et al."Effect of different preservation treatments on the formation of semicarbazide in Litopenaeus vannamei and the potential molecular mechanisms."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105664

• 106. [IF=4.8] Zhouji Ma et al."PDK4 facilitates fibroblast functions and diabetic wound healing through regulation of HIF-1α protein stability and gene expression."FASEB JOURNAL.10.1096/fj.202300874RR

• 105. [IF=5.9] Xudong Zhou et al."Systematic assessment of the silk deterioration behaviors for silk aging prediction."POLYMER DEGRADATION AND STABILITY.10.1016/j.polymdegradstab.2023.110532

• 104. [IF=8.1] Qiuwen Yu et al."Chemometrics-based investigation of non-volatiles/volatiles flavor of tencha (Camellia sinensis cv. Yabukita, Longjing 43 and Baiye 1)."FOOD RESEARCH INTERNATIONAL.10.1016/j.foodres.2023.113461

• 103. [IF=8.8] Tingshi He et al."A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137642

• 102. [IF=8.8] Baixi Shan et al."Tanshinone II ameliorates energy metabolism dysfunction of pulmonary fibrosis using 13C metabolic flux analysis."Journal of Pharmaceutical Analysis.10.1016/j.jpha.2023.09.008

• 101. [IF=3.1] Yuting Wang et al."Establishment and Optimization of Micropropagation System for Southern Highbush Blueberry."Horticulturae.2023 Aug;9(8):893

• 100. [IF=3.8] Jingyu Yao et al."Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis."International Journal of Gastronomy and Food Science.2023 Aug;:100803

• 99. [IF=4.6] Liyun Ding et al."Dual-mode cholesterol sensor based on gold nanorods and carbon quantum dots."MATERIALS CHEMISTRY AND PHYSICS.2023 Nov;309:128336

• 98. [IF=3.3] Xiaodan Wang et al."Dynamic monitoring and correlation analysis of flavor quality and bacterial community during sufu fermentation."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Jul;:

• 97. [IF=3.241] Jia Xue et al."Constituent Analysis and Quality Evaluation of Epimedii Folium from Different Species."Journal of Chemistry.2023;2023:4221158

• 96. [IF=5.561] Chunlu Qian et al."Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods."Foods.2023 Jan;12(10):2012

• 95. [IF=6.443] Yuchuan Li et al."Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes."Food Chemistry-X.2023 Jun;18:100731

• 94. [IF=6.556] Haimin Li et al."Specific discrimination of zinc and manganese ions by label free dual emissive carbon dots by ratio-metric mode."TALANTA.2023 Aug;260:124627

• 93. [IF=9.231] Sha Yan et al."Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment."FOOD CHEMISTRY.2023 Oct;424:136457

• 92. [IF=10.05] Yuanhua Zhang et al."Surface Patterning Enhanced Visualization for Ultrasensitive Naked-Eye Detection and RGB-Based High-Density Information Storage."Advanced Optical Materials.2023 Apr;:2300010

• 91. [IF=19.924] Yuanqing Wei et al."Cuttlebone-Derived Organic Matrix: A Facile Periosteum Substitute for Bone Regeneration."ADVANCED FUNCTIONAL MATERIALS.2023 Apr;:2214095

• 90. [5.895] Xue Xia et al."Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures."JOURNAL OF AGRICULTURAL AND FOOD CHEMIS

• 89. [3.789] Wang, Huan et al."Accurately quantified plasma free glycine concentration as a biomarker in patients with acute ischemic stroke."AMINO ACIDS.2023 Jan;:1-18

• 88. [6.652] Sijia Zhan et al."Role of roasting in the formation of characteristic aroma of wuyi rock tea."FOOD CONTROL.2023 May;147:109614

• 87. [7.425] Shuxian Shao et al."Production regions discrimination of Huangguanyin oolong tea by using the content of chemical components and rare earth elements."FOOD RESEARCH INTERNATIONAL.2023 Mar;165:112522

• 86. [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

• 85. [6.056] Shengmei Gao et al."Exploration of the variations of amino acids in Massa Medicata Fermentata and their effects on gastrointestinal diseases."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114309

• 84. [7.425] Shuang Zhang et al."Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2023 Feb;164:112388

• 83. [3.612] Zeyu Zhang et al."Changes in the physicochemical property and sensory quality of heat-processed beef flavour in the storage process."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2022 Nov;:

• 82. [3.693] Zeyu Zhang et al."Changes in odorants and flavor profile of heat-processed beef flavor during storage."JOURNAL OF FOOD SCIENCE.2022 Nov;:

• 81. [5.895] Xue Xia et al."Glycine, Diglycine, and Triglycine Exhibit Different Reactivities in the Formation and Degradation of Amadori Compounds."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2022;XXXX(XXX):XXX-XXX

• 80. [IF=9.231] Jinfeng Chen et al."Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structure."FOOD CHEMISTRY.2023 Mar;404:134770

• 79. [IF=4.658] Chenxu Cai et al."Molecular Hydrogen Improves Rice Storage Quality via Alleviating Lipid Deterioration and Maintaining Nutritional Values."Plants-Basel.2022 Jan;11(19):2588

• 78. [IF=4.927] Jiachun Lu et al."Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea (Camellia sinensis L.)."MOLECULES.2022 Jan;27(17):5677

• 77. [IF=4.52] Xianan Zhang et al."Analysis of the free amino acid content and profile of 129 peach (Prunus persica (L.) Batsch) germplasms using LC-MS/MS without derivatization."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2022 Dec;114:104811

• 76. [IF=4.598] Minling Ding et al."Electrocatalytic oxidation of NADH at graphene-modified electrodes based on electropolymerized poly(thionine-methylene blue) films from nature deep eutectic solvents."JOURNAL OF ELECTROANALYTICAL CHEMISTRY.2022 Sep;920:116602

• 75. [IF=4.927] Haijie Chen et al."Quality Evaluation of Tetrastigmae Radix from Two Different Habitats Based on Simultaneous Determination of Multiple Bioactive Constituents Combined with Multivariate Statistical Analysis."MOLECULES.2022 Jan;27(15):4813

• 74. [IF=6.057] Supan Cheng et al."Liquid crystal-based sensitive and selective detection of uric acid and uricase in body fluids."Talanta. 2022 Jul;244:123455

• 73. [IF=3.463] Xiaomei Dai et al."S-alk(en)ylcysteine sulfoxides biosynthesis and free amino acids profile in different parts of postharvest chive (Allium schoenoprasum L.)."SCIENTIA HORTICULTURAE. 2022 Sep;303:111191

• 72. [IF=4.821] Shi Sen Ding et al."Synergistic effect-mediated fluorescence switching of nitrogen-doped carbon dots for visual detection of alkaline phosphatase."MICROCHEMICAL JOURNAL. 2022 Oct;181:107651

• 71. [IF=7.312] Chao Wu et al."Mixed matrix membrane comprising glycine grafted CuBTC for enhanced CO2 separation performances with excellent stability under humid atmosphere."SEPARATION AND PURIFICATION TECHNOLOGY. 2022 Aug;295:121287

• 70. [IF=6.321] Guangqu Liu et al."Multivesicular Liposomes for Glucose-Responsive Insulin Delivery."Pharmaceutics. 2022 Jan;14(1):21

• 69. [IF=4.242] Hang Yang et al."Dietary leucine requirement of juvenile largemouth bass (Micropterus salmoides) based on growth, nutrient utilization and growth-related gene analyses."Aquaculture. 2022 Jun;555:738207

• 68. [IF=1.618] Wang Shengnan et al."Simultaneous Determination of Iridoid Glycosides, Phenylpropanoid Glycosides, Organic Acids, Nucleosides and Amino Acids in Scrophulariae Radix Processed by Different Processing Methods by HPLC-QTRAP-MS/MS."J Chromatogr Sci. 2021 Jun;

• 67. [IF=2.097] Ke Jing et al."Isocratic micellar liquid chromatography using mixed anionic and non-ionic surfactants as mobile phase additives for separation of 17 free amino acids."Chem Pap. 2019 Oct;73(10):2417-2426

• 66. [IF=3.167] Fuli Sun et al."Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment."J Food Sci. 2019 Dec;84(12):3584-3593

• 65. [IF=3.361] Furong Wang et al."Effect of free amino acids and peptide hydrolysates from sunflower seed protein on the formation of pyrazines under different heating conditions."Rsc Adv. 2021 Aug;11(45):27772-27781

• 64. [IF=4.098] Chunlin Li et al."Discrimination of white teas produced from fresh leaves with different maturity by near-infrared spectroscopy."Spectrochim Acta A. 2020 Feb;227:117697

• 63. [IF=4.142] Li Cong et al."A fluorescence strategy for monitoring α-glucosidase activity and screening its inhibitors from Chinese herbal medicines based on Cu nanoclusters with aggregation-induced emission."Anal Bioanal Chem. 2021 Apr;413(9):2553-2563

• 62. [IF=4.142] Qu Fei et al."Ratiometric detection of alkaline phosphatase based on aggregation-induced emission enhancement."Anal Bioanal Chem. 2019 Nov;411(28):7431-7440

• 61. [IF=4.204] Zhu Mingyue et al."A highly selective fluorescent probe for real-time imaging of UDP-glucuronosyltransferase 1A8 in living cells and tissues."Frontiers of Chemical Science and Engineering. 2021 Jun 29

• 60. [IF=4.379] Feng Lin et al."Chemical profile changes during pile fermentation of Qingzhuan tea affect inhibition of α-amylase and lipase."Sci Rep-Uk. 2020 Feb;10(1):1-10

• 59. [IF=4.451] Chi Zhang et al."Effects of soybean protein isolates and peptides on the growth and metabolism of Lactobacillus rhamnosus."J Funct Foods. 2021 Feb;77:104335

• 58. [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

• 57. [IF=4.616] Ling Li et al."Point-of-care testing of melamine via gas pressure readout using polythymine-coated Au@Pt nanoparticles through specific triple hydrogen-bonding recognition."Analyst. 2021 Sep;146(19):5898-5903

• 56. [IF=4.821] Peng Wan et al."Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup."Microchem J. 2021 Sep;168:106436

• 55. [IF=4.821] Yixin Nie et al."Nitrogen-rich quantum dots-based fluorescence molecularly imprinted paper strip for p-nitroaniline detection."Microchem J. 2019 Jul;148:162

• 54. [IF=4.952] Huan Zhang et al."Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea."Lwt Food Sci Technol. 2021 Oct;150:111950

• 53. [IF=6.785] Xiangge Tian et al."Endoplasmic Reticulum Targeting Ratiometric Fluorescent Probe for Carboxylesterase 2 Detection in Drug-Induced Acute Liver Injury."Anal Chem. 2019;91(24):15840–15845

• 52. [IF=6.986] Xiangge Tian et al."Visual High-Throughput Screening for Developing a Fatty Acid Amide Hydrolase Natural Inhibitor Based on an Enzyme-Activated Fluorescent Probe."Anal Chem. 2020;92(14):9493–9500

• 51. [IF=7.514] Chi Zhang et al."Identification of soybean peptides and their effect on the growth and metabolism of Limosilactobacillus reuteri LR08."Food Chem. 2022 Feb;369:130923

• 50. [IF=7.79] Ye Lu et al."Enhancing hydrogel-based long-lasting chemiluminescence by a platinum-metal organic framework and its application in array detection of pesticides and D-amino acids."Nanoscale. 2020 Feb;12(8):4959-4967

• 49. [IF=11.413] Zhenhao Tian et al."A NIR fluorescent probe for Vanin-1 and its applications in imaging, kidney injury diagnosis, and the development of inhibitor."Acta Pharm Sin B. 2021 Jun;:

• 48. [IF=2.727] Tian Luo et al."Quality assessment of soy sauce using underivatized amino acids by capillary electrophoresis."International Journal Of Food Properties. 2018 Jan 08

• 47. [IF=2.896] Ya-yun Chen et al."Determination of free amino acids and nucleosides and nucleobases in Annona squamosa L. fruitages from different regions in China by LC-QTRAP-MS/MS."Anal Methods-Uk. 2017 Jun;9(25):3862-3869

• 46. [IF=2.896] Jing Ke et al."Development of a gradient micellar liquid chromatographic method eluting from micellar mode to high submicellar mode for the rapid separation of free amino acids."Anal Methods-Uk. 2017 Mar;9(11):1762-1770

• 45. [IF=3.535] Tian Luo et al."Establishing a sensitive capillary electrophoresis-UV method for direct determination of amino acids to evaluate vinegar quality."Electrophoresis. 2018 Jun;39(11):1410-1416

• 44. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254

• 43. [IF=4.411] Yujiao Hua et al."Quality Evaluation of Pseudostellariae Radix Based on Simultaneous Determination of Multiple Bioactive Components Combined with Grey Relational Analysis."Molecules. 2017 Jan;22(1):13

• 42. [IF=4.952] Fengfeng Qu et al."Effect of different drying methods on the sensory quality and chemical components of black tea."Lwt Food Sci Technol. 2019 Jan;99:112

• 41. [IF=6.079] Tian Luo et al."Determination of underivatized amino acids to evaluate quality of beer by capillary electrophoresis with online sweeping technique."J Food Drug Anal. 2017 Oct;25:789

• 40. [IF=7.46] Xiaokui Huo et al."A highly selective ratiometric fluorescent probe for real-time imaging of β-glucuronidase in living cells and zebrafish."Sensor Actuat B-Chem. 2018 Jun;262:508

• 39. [IF=9.594] Zhongqian Song et al."Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione."Carbon. 2016 Aug;104:169

• 38. Zhao, Zheng, et al. "Cholinium amino acids-glycerol mixtures: New class of solvents for pretreating wheat straw to facilitate enzymatic hydrolysis." Bioresource technology 245 (2017): 625-632.https://doi.org/10.1016/j.biortech.2017.08.209

• 37. Xiaokui Huo, Xiangge Tian, Yannan Li, Lei Feng, Yonglei Cui, Chao Wang, Jingnan Cui, Chengpeng Sun, Kexin Liu, Xiaochi Ma, A highly selective ratiometric fluorescent probe for real-time imaging of β-glucuronidase in living cells and zebrafish, Sensors and

• 36. Ji, Youan, et al. "Highly efficient separation of indole from model wash oil using tetraethyl ammonium amino acid ionic liquids." Separation and Purification Technology 258 (2021): 117997.https://doi.org/10.1016/j.seppur.2020.117997

• 35. Cai, Yawen, et al. "Fabrication of a phosphorylated graphene oxide–chitosan composite for highly effective and selective capture of U (VI)." Environmental Science: Nano 4.9 (2017): 1876-1886.https://doi.org/10.1039/C7EN00412E

• 34. Zhongqian Song, Fengyu Quan, Yuanhong Xu, Mengli Liu, Liang Cui, Jingquan Liu, Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione, Carbon, Volume 10

• 33. Liu, Shaoying, et al. "Evaluation of selected plant growth regulators and fungicide residues in fruits for dietary risk assessment." Human and Ecological Risk Assessment: An International Journal 22.6 (2016): 1386-1395.https://doi.org/10.1080/10807039.2016

• 32. Rong, Chuan, et al. "Formation of disinfection byproducts from sulfamethoxazole during sodium hypochlorite disinfection of marine culture water." Environmental Science and Pollution Research 25.33 (2018): 33196-33206.https://doi.org/10.1007/s11356-018-3278

• 31. Yuanyuan Zhang, Zihan Pan, Chuan Rong, Yanan Shao, Yinghui Wang, Kefu Yu, Transformation of antibacterial agent roxithromycin in sodium hypochlorite disinfection process of different water matrices, Separation and Purification Technology, Volume 212, 2019,

• 30. 王蓉蓉,胡争艳,吴平谷,单乐天,黄家卫,王春雷.超高效液相-串联质谱分析法同时测定蕲蛇提取物中核苷及氨基酸的含量[J].中国卫生检验杂志,2020,30(15):1793-1797+1803.

• 29. 唐何娜, 杨磊, 欧阳志远,等. 基于体外仿生的海水珍珠矿化机制初步研究[J]. 电子显微学报, 2017, 036(006):589-597.

• 28. 姜鹏, 孙言才, 蔡颖,等. 基于超高效液相色谱-高分辨质谱联用技术研究苦参醇提物致大鼠肝毒性的尿液代谢组[J]. 安徽中医药大学学报, 2018.

• 27. 张喜峰, 刘晓燕, 马银山,等. 黑果枸杞多酚的糖析萃取及其抑制糖基化终产物[J]. 精细化工, 2018, 035(003):395-401.

• 26. 李圆圆, 田晨颖, 刘晓美,等. 添加微量元素对黑豆发芽过程中成分的影响[J]. 食品工业科技, 2019, 40(09):104-110.

• 25. 严超, 侯丽娟, 齐晓茹,等. 红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J]. 食品工业科技, 2017, 38(014):121-125.

• 24. 陈思, 郜玉钢, 臧埔,等. 鹿角脱盘及其5种提取部位21种氨基酸含量对比分析[J]. 药物分析杂志, 2017(10):1851-1857.

• 23. 马长中, 罗章, 辜雪冬. 林芝砖红绒盖牛肝菌的营养成分分析及评价[J]. 食品科学, 2016, 37(024):124-129.

• 22. 张喜峰, 徐莹, 尚琪,等. 锁阳原花青素对葡萄糖/甘氨酸模拟体系糖基化终产物的抑制效果[J]. 天然产物研究与开发, 2019, 31(04):130-136+170.

• 21. 王胜超 张振凌 于文娜 等. 人中黄的HPLC指纹图谱及炮制机理初探[J]. 中药材 2017(05):83-87.

• 20. 宫瑞泽 赵卉 曲迪 等. 不同产地加工及炮制方法对鹿茸中胶原蛋白含量的影响[J]. 食品科学 2019(22).

• 19. 王婷婷,郜玉钢,臧埔,赵岩,何忠梅,祝洪艳,张连学.复方麦鹿芪人参制剂主要成分变化及其在肝癌H22荷瘤小鼠体内的抗肿瘤作用[J].吉林大学学报(医学版),2017,43(04):698-704+858-859.

• 18. 马桂芝,陈雪珊,蒋思思,段霞.柱前衍生HPLC-UV法测定类风湿性关节炎大鼠尿样中16种氨基酸含量[J].新疆医科大学学报,2018,41(08):1001-1005.

• 17. 祝洪艳, 张荻, 张力娜,等. 柱前衍生化HPLC法检测紫苏子和紫苏叶中氨基酸的含量[J]. 药物分析杂志, 2017(10):1858-1864.

• 16. 李婉斯, 李婷, 陆春怡,等. 基于HPLC指纹图谱及聚类分析评价市售阿胶的质量[J]. 上海中医药大学学报, 2017, 031(006):91-96.

• 15. 侯丽娟 严超 齐晓茹 王颉. 不同品种红枣酿制枣酒的香气差异性研究[J]. 食品工业 2017(5):208-212.

• 14. 王贺 曹文红 章超桦 等. UV-C辐照对凡纳滨对虾虾头主要内源酶酶学性质的影响[J]. 食品与发酵工业 2019 v.45;No.391(19):36-41.

• 13. 梁浩明, 龙晓英, 卢耀文,等. 鼻吸入薄荷油对小鼠精神疲劳行为及脑内氨基酸类神经递质的影响[J]. 中药新药与临床药理, 2015(05):649-654.

• 12. 陈一萌, 唐善虎, 李思宁,等. 超声波辅助木瓜蛋白酶及发酵处理对牦牛肉的理化和质构特性[J]. 食品与发酵工业, 2019(23).

• 11. 王小琴, 邹玉安, 郭春燕,等. 脑缺血预处理对大鼠脑组织中氨基酸及肿瘤坏死因子－α含量的影响[J]. 中国临床药理学杂志, 2016, 32(005):424-426.

• 10. 张宁, 边育红, 张嘉丽,等. 羊胎盘肽对L6成肌细胞增殖能力和ATP浓度的影响[J]. 天津中医药大学学报, 2018, 37(006):488-493.

• 9. 王小琴, 邹玉安, 薛茜,等. 缺血预处理对大鼠脑组织及血清氨基酸水平的影响[J]. 山东医药, 2016, 56(010):31-32.

• 8. 吴仪凡, 葛武鹏, 刘凯茹,等. 绵羊乳与其他乳种营养成分及乳清蛋白组分差异性分析[J]. 乳业科学与技术, 2019.

• 7. 赵笑蕾, 杨锋, 张晓. 水力空化对蛋清蛋白功能特性的影响[J]. 食品科技, 2019, v.44;No.336(10):111-115.

• 6. 胡坪君, 罗美霞, 陈柏忠,等. 新会柑酵素成分综合测定[J]. 中国医院药学杂志, 2018, 038(005):496-499.

• 5. 李志强, 杜盼盼, 武慧欣,等. 孕鼠常见微波暴露对仔鼠行为发育及认知的影响[J]. 环境与职业医学, 2018, 035(005):438-442.

• 4. 葛淑华 赵丹丹 赵玖永 等. 利用含铬革屑制备液体冲施肥前驱体[J]. 皮革与化工 2017 34(005):15-20.

• 3. 黄威娜 杨勇 林苗. 分光光度法测定丝肽液中氨基酸总含量[J]. 香料香精化妆品 2011 000(003):35-38.

• 2. WU Qiong 吴琼 Lü Ya-qiong 等. 乌珠穆沁羊生长过程中肌内结缔组织中Ⅲ型胶原蛋白的变化[C]// 中国肉类科技大会. 中国畜产业加工研究会 2014.

• 1. 吕雅琼 张冬梅 格日勒图. 乌珠穆沁羊生长过程中肌内结缔组织中Ⅰ型胶原蛋白变化研究[J]. 农产品加工·学刊(中) 2013(15):18-21.

输入产品批号：

本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *