• 熔点： ≥300℃

• 外观： Yellow powder

• 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。

• 20. [IF=6] Siqi Yang et al."Improved protective and controlled releasing effect of flaxseed oil microcapsules with glycosylated casein as wall materials."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Jan;191:115687

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• 17. [IF=2.659] G.Y. Xiong et al."Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates."Poultry Sci. 2020 Jul;99:3733

• 16. [IF=6.114] Yanting Zhang et al."Interplay between iron species transformation and hydroxyl radicals production in soils and sediments during anoxic-oxic cycles."Geoderma. 2020 Jul;370:114351

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• 14. [IF=3.032] Haixia Wang et al."Antioxidant activity of Maillard reaction products from a Yak casein-glucose model system."Int Dairy J. 2019 Apr;91:55

• 13. Zhang, Zhengwei, et al. "Effect of organic acid on cyanidin-3-O-glucoside oxidation mediated by iron in model Chinese bayberry wine." Food chemistry 310 (2020): 125980.https://doi.org/10.1016/j.foodchem.2019.125980

• 12. Zhang, Yanting, et al. "Interplay between iron species transformation and hydroxyl radicals production in soils and sediments during anoxic-oxic cycles." Geoderma 370 (2020): 114351.https://doi.org/10.1016/j.geoderma.2020.114351

• 11. Yi, Shumin, et al. "Gel Quality and In Vitro Digestion Characteristics of Celery Nemipterus virgatus Fish Sausages." IOP Conference Series: Earth and Environmental Science. Vol. 512. No. 1. IOP Publishing, 2020.

• 10. 王婧, 程超, 盛文军,等. 葡萄酒泥酵母β-葡聚糖及其羧甲基化衍生物体外抗氧化[J]. 食品与生物技术学报, 2018, 037(006):595-602.

• 9. 杨学山, 祝霞, 李颍,等. 正交试验优化葡萄酒泥酵母甘露聚糖提取工艺及其体外抗氧化作用[J]. 食品科学, 2015(18).

• 8. 邵宏, 刁永佳, 商文婷,等. 荞麦壳中活性化合物分析及其对胚胎细胞成脂化的影响[J]. 粮食与饲料工业, 2018, 000(007):19-23.

• 7. 吕丹丹, 毛晓英. 核桃多酚与蛋白质的作用方式及其抗氧化活性[J]. 食品工业科技, 2019, 040(013):23-28.

• 6. 曹雪婷, 和七一, 聂学奎,等. 尖吻蝮蛇毒不同蛋白酶水解物的制备及抗氧化活性研究[J]. 重庆师范大学学报(自然科学版), 2019, v.36;No.170(06):130-136.

• 5. 杨学山, 祝霞, 李颍,等. 葡萄酒泥酵母制备水溶性β-D-葡聚糖工艺优化及其纯化后抗氧化性分析[J]. 食品科学, 2016, 37(14):24-31.

• 4. 李昉峻,周其文,漆新华,宋正国.海藻糖对镉胁迫下水稻幼苗生长的影响[J].农业环境科学学报,2019,38(08):1827-1834.

• 3. 原洪, 柴丽琴, 权俐,等. 酶法制备花椒籽蛋白铁结合肽的工艺优化[J]. 食品与机械, 2017, 033(010):163-168,173.

• 2. 纪晓雯,王志耕,阚文翰,梅林,薛秀恒.酪蛋白铁螯合肽的分离纯化及结构解析[J].食品科学,2018,39(06):63-68.

• 1. 赵聪, 程晨, 尹诗语,等. 基于亚铁螯合能力的灰树花蛋白酶解工艺优化及其抗氧化活性[J]. 食品科学, 2018, 39(2).

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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 *