2，3-丁二醇 AR，98%，mixture of stereoisomers
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S24139-25ml |
AR，98%，mixture of stereoisomers | ￥35.00 |
>10 | - | 1 | 3 | - |
|
S24139-100ml |
AR，98%，mixture of stereoisomers | ￥105.00 |
8 | - | 8 | 3 | - |
|
S24139-500ml |
AR，98%，mixture of stereoisomers | ￥470.00 |
1 | - | - | - | - |
|
产品介绍
| SMILES： | CC(C(O)C)O |
|---|---|
| 熔点： | 25℃ |
| 沸点： | 183-184℃ |
| 外观： | 结晶性粉末或液体 |
| 储存条件： | RT |
| 密度： | 1.01 |
| 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(11篇)
11. [IF=4.6] Yue Wang et al."Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine."MOLECULES.2025 Jan;30(16):3315
10. [IF=4.6] Yue Wang et al."Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine."MOLECULES.2025 Jan;30(16):3315
9. [IF=2.7] Min Gou et al."Modeling alkylpyrazine formation in red jujube matrix under controlled conditions of pH and temperature."DRYING TECHNOLOGY.
8. [IF=4] Jun Li et al."Enhancing the fermentation rate and aroma compounds of kiwi wine via the addition of nitrogen during the stationary phase."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Dec;136:106840
7. [IF=4] Min Gou et al."Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Nov;135:106694
6. [IF=8.1] Qinglong Xie et al."Extraction of low-concentration bio-based diols and dicarboxylic acids using ionic liquid-based aqueous two-phase systems: Experimental and theoretical studies."SEPARATION AND PURIFICATION TECHNOLOGY.2025 Jan;353:128568
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=8.8] 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
3. [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
2. [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
1. Xie, S., Zhang, Y., Zhou, Y., Wang, Z., Yi, C. and Qiu, X. (2017), Salting-out of bio-based 2,3-butanediol from aqueous solutions. J. Chem. Technol. Biotechnol., 92: 122-132. https://doi.org/10.1002/jctb.4999
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