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总抗氧化能力(T-AOC)检测试剂盒(FRAP分光法)

    

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R33189 一键复制产品信息
货号 规格 价格 上海 北京 珠海 重庆 武汉 购买数量
R33189-48T

¥190.00

10 3 - - -
R33189-96T

¥260.00

9 - - - -
产品介绍 参考文献(27篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

储存条件: 2-8℃
有效期: 6个月
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(27篇)

22. [IF=15.7] Wang Zixin, et al. "Self-polymerized polyphenol-based platform for the management of dry eye pathogenesis"Nature Communications, 2026 Mar;: 21. [IF=7.5] Junhao Wang, et al. "Accelerated degradation of antiviral ribavirin by microalgae fuel cell (MFC), electricity generation and key metabolic process"Journal of Environmental Chemical Engineering, 2026 Aug;14(4):123314 20. [IF=3.4] Yuanzhen Cheng et al."Lycium barbarum Residue Enhances Fermentation Quality and Antioxidant Activity of Alfalfa Silage."Agronomy-Basel.2025 Dec;15(12):2839 19. [IF=4.2] Xudong Zhao et al."Screening and Probiotic Property Analysis of High Exopolysaccharide-Producing Lactic Acid Bacteria from Sayram Yogurt."Microorganisms.2026 Jan;14(1):140 18. [IF=6.6] Zhiyi Ai et al."Astaxanthin-loaded whey protein/pullulan composite nanodispersions with enhanced stability, bioaccessibility, and antioxidant activity."LWT-FOOD SCIENCE AND TECHNOLOGY.2026 Jan;:119042 17. [IF=13.2] Na Jiang et al."Biomimetic built-in nanoenzymes mitigate brain damage and enhance neurological recovery in ischemic stroke."CHEMICAL ENGINEERING JOURNAL.2025 Dec;526:171093 16. [IF=8.2] Qian Luo et al."Preparation and functional characterization of buckwheat protein glycosylation products."Food Chemistry-X.2025 Aug;:102879 15. [IF=8.2] Qian Luo et al."Preparation and functional characterization of buckwheat protein glycosylation products."Food Chemistry-X.2025 Aug;:102879 14. [IF=8.2] Lan Lan et al."Exploring lipid profiles and unveiling potential lipid markers in raw and vinegar-processed Schisandra chinensis fruit."Food Chemistry-X.2025 Jul;29:102639 13. [IF=9.8] Yuman Wang et al."Improving C-phycocyanin photostability by forming complexes with organic acids: l-ascorbic acid, ferulic acid and cinnamic acid."FOOD CHEMISTRY.2025 Jun;:145012 12. [IF=3.9] Wang Bingqing et al."Optimization of polyphenols extraction by deep eutectic solvent from broccoli stem and characterization of their composition and antioxidative effects."Scientific Reports.2025 May;15(1):1-12 11. [IF=6] Mengting Weng et al."Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;217:117437 10. [IF=10.6] Peng Jiao et al."Acid-responsive aggregated carrot-derived nanoantioxidants alleviate oxidative stress and restore osteoblast activity."JOURNAL OF NANOBIOTECHNOLOGY.2025 Dec;23(1):1-27 9. [IF=9.7] Yongtao Cheng et al."Algae-based biotransformation of COVID-19 antiviral ribavirin: Insight on metabolic effect, wastewater application and biological toxicity."BIORESOURCE TECHNOLOGY.2025 Jul;427:132390 8. [IF=4.5] Zhiyang Deng et al."Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties."Applied Food Research.2024 Nov;:100606 7. [IF=4] Huang Qianli et al."Characterization of a Na+-stimulated acidic hyaluronate lyase from Microbulbifer sp. ALW1 and the antioxidant activity of its hydrolysates."WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY.2025 Mar;41(3):1-16 6. [IF=8.5] Congyan Su et al."Exploring the influence of fruit ripeness on the microbiome, bioactive components, and flavor profiles of naturally fermented noni (Morinda citrifolia L.) juice."FOOD CHEMISTRY.2025 Apr;:144192 5. [IF=12.2] Yongtao Cheng et al."Light-powered biodegradation of Imidacloprid by Scenedesmus sp. TXH202001: Assessing complete removal, metabolic pathways, and toxicity verification."JOURNAL OF HAZARDOUS MATERIALS.2024 Sep;477:135345 4. [IF=6.5] Chunyin Qin et al."Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)."Food Chemistry-X.2024 Dec;24:101809 3. [IF=7.7] Hekai Fan et al."Effect of H2O2/ascorbic acid degradation and gradient ethanol precipitation on the physicochemical properties and biological activities of pectin polysaccharides from Satsuma Mandarin."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.20 2. [IF=7] Congyan Su et al."Insight into the changes in active metabolite profiles of noni (Morinda citrifolia L.) fruit subjected to different drying treatments."FOOD RESEARCH INTERNATIONAL.2024 Aug;:114858 1. [IF=5.7] Juan-Juan Ma et al."Preparation of Dendrobium officinale Polysaccharide by Lactic Acid Bacterium Fermentation and Its Protective Mechanism against Alcoholic Liver Damage in Mice."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;XXXX(XXX):XXX-XXX

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摩尔浓度计算器

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