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鸟苷5'-单磷酸

    
分析标准品,HPLC≥98%

5-Guanosine Monophosphate

源叶
B28136 一键复制产品信息
85-32-5
C10H14N5O8P
363.22
鸟嘌呤核苷酸;Guanylic acid;Guanine 5'-monophosphate;GMP free;Guanosine 5'-Monophosphoric Acid;Disodium 5'-Guanylate (GMP);guanosine 5-monophosphate
货号 规格 价格 上海 北京 珠海 武汉 购买数量
B28136-25mg
分析标准品,HPLC≥98%

¥300.00

>10 >10 - -
产品介绍 参考文献(15篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

SMILES: O=P(O)(OC[C@@H]1[C@H]([C@H]([C@H](N2C=NC3=C2N=C(N)NC3=O)O1)O)O)O
储存条件: -20℃
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。

参考文献(15篇)

10. [IF=6.6] Junqin Wu et al."Effects of Goji bud tea on bioactive compounds, myofibrillar protein characteristics, and flavor quality in stewed chicken."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Sep;:118523 9. [IF=9.8] Bingru Liu et al."The effects of twin-screw extrusion conditions on the flavor quality of sturgeon mince: Lipid metabolic pathways."FOOD CHEMISTRY.2025 Nov;491:145237 8. [IF=8.5] Lingxiang Bao et al."Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms."FOOD CHEMISTRY.2024 Oct;:141466 7. [IF=8.5] Jinggui Nie et al."Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor."FOOD CHEMISTRY.2025 Feb;465:142087 6. [IF=7] Xinlei Yu et al."Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods."FOOD RESEARCH INTERNATIONAL.2024 Dec;:115623 5. [IF=8.5] Yikun Fang et al."Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions."FOOD CHEMISTRY.2025 Jun;476:143367 4. [IF=8.8] Zhenyang Liu et al."Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures."FOOD CHEMISTRY".2024 Mar;:139150 3. [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 2. [IF=5.2] Hong Xiao et al."Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity."Food Bioscience.2023 Aug;:103089 1. [IF=8.786] Chenzhe Gao et al."Intestinal alkaline phosphatase (IAP, IAP Enhancer) attenuates intestinal inflammation and alleviates insulin resistance."Frontiers in Immunology.2022; 13: 927272

质检证书(COA)

如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号:JS298415 货号:S20001-25g
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摩尔浓度计算器

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

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