>
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。
13. [IF=5.318] Minghe Wang et al."The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products."Food Bioscience.2023 Jun;53:102729 12. [IF=5.895] Xue Xia et al."Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 11. [8.025] Bin Wang et al."Correlation between chain structures of corn starch and properties of its film prepared at different degrees of disorganization."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Jan;226:580 10. [5.19] Liu Pu et al."The efficient removal of congo red and ciprofloxacin by peony seeds shell activated carbon with ultra-high specific surface area."ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH.2023 Feb;:1-14 9. [IF=6.056] Baoli Wang et al."Structural transformation of egg white protein particles modified by preheating combined with pH-shifting: Mechanism of enhancing heat stability."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Dec;170:114114 8. [IF=4.927] Yemei Dai et al."Formation Optimization, Characterization and Antioxidant Activity of Auricularia auricula-judae Polysaccharide Nanoparticles Obtained via Antisolvent Precipitation."MOLECULES.2022 Jan;27(20):7037 7. [IF=6.575] Yongrui Ti et al."Pumpkin Polysaccharide Extracted by Subcritical Water: Physicochemical Characterization and Anti-Diabetic Effects in T2DM Rats."MOLECULAR NUTRITION & FOOD RESEARCH.2022 Oct;:2200160 6. [IF=6.064] Jin Xu et al."Effects of novel cellulase (Cel 906) and probiotic yeast fermentation on antioxidant and anti-inflammatory activities of vine tea (Ampelopsis grossedentata).."Frontiers in Bioengineering and Biotechnology.2022 Sep;10:1006316-1006316 5. [IF=16.744] Zhenhua Wu et al."Covalent organic networks for in situ entrapment of enzymes with superior robustness and durability."CHEMICAL ENGINEERING JOURNAL.2022 Dec;450:138446 4. [IF=6.056] Jie Liu et al."Investigation on taste-active compounds profile of brown sugar and changes during lime water and heating processing by NMR and e-tongue."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Aug;165:113702 3. [IF=2.72] Wenfeng Li et al."Effect of hot air drying on the polyphenol profile of Hongjv (Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis."J Food Biochem. 2020 May;44(5):e13174 2. [IF=3.591] Congcong Yan et al."Improved photoremoval performance of boron carbon nitride–pyromellitic dianhydride composite toward tetracycline and Cr(VI) by itself to change the solution pH."New J Chem. 2020 Jul;44(26):11105-11124 1. [IF=7.514] Ziyun Xu et al."Effects of UV-C treatment and ultrafine-grinding on the biotransformation of ergosterol to vitamin D2, physiochemical properties, and antioxidant properties of shiitake and Jew’s ear."Food Chem. 2020 Mar;309:125738
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 *
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: