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芳樟醇 含量92.3%,可溯源

Linalool

源叶
A10069
78-70-6
C10H18O
154.25
MFCD00008906
品牌 货号 产品规格 价格(RMB) 库存(上海) 北京 武汉 南京 购买数量
源叶 A10069-0.2ml 含量92.3%,可溯源 ¥98.00元 >10 - - -
产品介绍 参考文献(18篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

熔点: 25°C
沸点: 199°C
外观: 无色或淡黄色透明液体
溶解性: 几乎不溶于水,不溶于甘油。溶于丙二醇,非挥发性油和矿物油,混溶于乙醇和乙醚。
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。

参考文献(18篇)

13. [IF=1.8] Xue Chen et al."Analysis of Volatile Organic Compounds Differences of Black and White Pepper by HS-GC-IMS and HS-SPME-GC-MS."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2025 Apr;39(13):e10036 12. [IF=8.5] Qin Xiang et al."Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)."FOOD CHEMISTRY.2025 Apr;:144209 11. [IF=5.6] Chengbin Deng et al."IPPI, the core enzyme in C5-unit metabolism, regulates terpenoid biosynthesis in Artemisia annua."INDUSTRIAL CROPS AND PRODUCTS.2025 Jul;229:120989 10. [IF=2.3] xian Dong et al."Linalool inactivates TORC1, disrupting ribosome biogenesis and inhibiting Fusarium oxysporum growth."CHEMISTRY & BIODIVERSITY.2025 Apr;:e202403421 9. [IF=4] Heran Xu et al."Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics."JOU 8. [IF=6.1] Yuanxia Chen et al."Functional Characterization and Catalytic Activity Improvement of Borneol Acetyltransferase from Wurfbainia longiligularis."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 7. [IF=3.9] Junjie Shi et al."Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC."Food Science & Nutrition".2024 Apr;: 6. [IF=6] Meiqian Wang et al."Identification and inhibition of key off-odorants in boiled greenfin horse-faced filefish (Thamnaconus septentrionalis) subjected to perilla polyphenols extract."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 May;199:116120 5. [IF=5.2] Li jiang et al."Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation."Food Bioscience".2024 Jun;59:103924 4. [IF=8.1] Qiang Zhong et al."Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics."FOOD RESEARCH INTERNATIONAL".2024 Mar;:114209 3. [IF=8.8] Li jiang et al."Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches."FOOD CHEMISTRY".2024 Jul;445:138746 2. [IF=2] Tong Wu et al."Discrimination and characterization of volatile organic compounds in Lonicerae Japonicae flos and Lonicerae flos using multivariate statistics combined with headspace gas chromatography–ion mobility spectrometry and headspace solid-phase mic 1. [IF=6] Tianming Zhao et al."Chemical characterization, antioxidant, antimicrobial, enzyme inhibitory and cytotoxic activities of Illicium lanceolatum essential oils."Arabian Journal of Chemistry.2024 Jan;17:105366

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