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10. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258 9. [IF=6.1] Wenhong Zhao et al."Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis."Food Chemistry-X.10.1016/j.fochx.2023.100898 8. [IF=2.63] Wan Mei-Yu et al."Comparative Study on Medicinal Natures (qi) of Black Ginseng, Red Ginseng, and Ginseng Leaves Based on Typical Deficiency-Heat Syndrome Rat Model."Evidence-based Complementary and Alternative Medicine. 2022;2022:5194987 7. [IF=3.125] Yansong Huang et al."Preparation and characterization of compatibilized and toughened polylactic acid/cellulose acetate films by long-chain hyperbranched polymers."Journal Of Applied Polymer Science. 2021 Dec 29 6. [IF=3.667] Huang Yansong et al."Compatibilization and Toughening of Biodegradable Polylactic Acid/Cellulose Acetate Films by Polyamide Amine Dendrimers."Journal Of Polymers And The Environment. 2021 Oct 16 5. [IF=4.24] Mengzhen Han et al."Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution."Food Biosci. 2021 Jun;41:101049 4. [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 3. [IF=5.354] Mahmoud Youssef et al."Encapsulation of Lactobacillus Salivarius in Single and Dual biopolymer."J Food Eng. 2021 Apr;294:110398 2. [IF=5.396] Yuxin Cheng et al."Lactobacillus casei-fermented blueberry pomace augments sIgA production in high-fat diet mice by improving intestinal microbiota."Food Funct. 2020 Jul;11(7):6552-6564 1. [IF=5.396] Wenhui Li et al."Different effects of soybean protein and its derived peptides on the growth and metabolism of Bifidobacterium animalis subsp. animalis JCM 1190."Food Funct. 2021 Jul;12(13):5731-5744
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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 *
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: