正辛酸 分析标准品,GC≥98%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
B27233-5ml促销 |
分析标准品,GC≥98% | ￥180.00 ￥150.00 |
>10 | - | - | - | - |
|
产品介绍
| SMILES： | CCCCCCCC(O)=O |
|---|---|
| 熔点： | 16 °C |
| 沸点： | 238°C |
| 外观： | 无色至浅黄色液体 |
| 溶解性： | 微溶于冷水，溶于热水和乙醇、乙醚等大多数有机溶剂。 |
| 储存条件： | RT |
| 密度： | 0.910 |
| 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(13篇)
13. [IF=7.8] Ning Yang, et al. "Tailoring Water-Shielding Electric Double Layer and Hydrophobic Solid Electrolyte Interphase for Parasitic Reaction-Free Zinc Metal Anode"ACS Applied Materials & Interfaces, 2026-08-08
12. [IF=8.5] Zhuo Wang, et al. "Impact of amylose, fatty acid chain length and unsaturation on the structural and digestive properties of maize starch–lipid complexes"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Mar;:151645
11. [IF=4.9] Hua Zhang, et al. "Therapeutic deep eutectic solvents-based nanoemulsion gel for matrine topical transdermal delivery and eczema treatment"JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY, 2026 Jul;121:108367
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9. [IF=3.6] Yi Wu et al."An Improved Metabolomics Workflow Enables Untargeted Data Acquisition and Targeted Data Analysis Using Liquid Chromatography–Mass Spectrometry."JOURNAL OF PROTEOME RESEARCH.2025;XXXX(XXX):XXX-XXX
8. [IF=8.5] Miao Liang et al."Effect of moisture loss on aroma profile, key odorants, and fatty acids of Amomum tsaoko during vacuum oven drying."FOOD CHEMISTRY.2025 Mar;468:142421
7. [IF=4.7] Zhihua Shao et al."The Optimization of Demulsification Using Composite Fatty Acids in Aqueous Enzymatic Extraction and the Changes of the Emulsion Stability During Demulsification."Foods.2025 Jan;14(5):749
6. [IF=6.1] Miao Liang et al."Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach."Food Chemistry-X".2024 Jun;22:101344
5. [IF=5.561] Chun-Hua Zhu et al."Tamarind Xyloglucan Oligosaccharides Attenuate Metabolic Disorders via the Gut–Liver Axis in Mice with High-Fat-Diet-Induced Obesity."Foods.2023 Jan;12(7):1382
4. [IF=9.231] Min Gou et al."Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis."FOOD CHEMISTRY.2022 Dec;:135368
3. [IF=4.52] Min Gou et al."Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Mar;116:105072
2. [IF=2.534] Ren Li et al."The effect of cold plasma pretreatment on GABA, γ-oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination."CEREAL CHEMISTRY.2022 Oct;:
1. [IF=3.713] Ren Li et al."Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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