源叶
S25625
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大豆低聚糖 BR
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S25625-100g促销 |
BR | ￥180.00 ￥120.00 |
9 | 1 | 1 | - | - |
|
S25625-500g促销 |
BR | ￥400.00 ￥350.00 |
>10 | 2 | 2 | - | - |
|
产品介绍
| 外观： | 粉末 |
|---|---|
| 储存条件： | RT |
| 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(16篇)
16. [IF=13.8] Ting Zhang, et al. "New insights into oligosaccharides as cryoprotectants to alleviate multiple freeze-thaw cycles induced phase separation of liquid egg white"FOOD HYDROCOLLOIDS, 2026 Dec;181:112980
15. [IF=4.4] Shuaisen Gao, et al. "Efficient utilization of compound oligosaccharides by Lactobacillus paracasei ProSci-92 and their application in fermented milk"JOURNAL OF DAIRY SCIENCE, 2026 Mar;:
14. [IF=5.9] Yifan Wang, et al. "Maillard reaction of crocodile (Crocodylus siamensis) meat peptides with prebiotic oligosaccharides: Conferring improved flavor and antioxidant activity"Food Bioscience, 2026 May;79:108659
13. [IF=5] Jingyi Zhang, et al. "Soybean Oligosaccharides Mitigate HFD-Induced Obesity in Mice with Changes in the Gut Mucus–Microbiota Axis"Nutrients, 2026 Apr;18(8):1282
12. [IF=8] Xinyang Sun et al."The relationship between high fibre product quality and dough's 3D microstructural characteristics monitored by a synchrotron X-ray microtomography."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:117430
11. [IF=8] Xinyang Sun et al."The relationship between high fibre product quality and dough's 3D microstructural characteristics monitored by a synchrotron X-ray microtomography."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:117430
10. [IF=3.2] Gong Guizhen et al."Metabolism of prebiotic oligosaccharides by lactic acid bacteria isolated from rabbits: insights into strain-specific utilization and applications."JOURNAL OF APPLIED MICROBIOLOGY.2025 Jul;136(8):
9. [IF=2.4] Zhou Hangxian et al."Synergistic effects of soybean oligosaccharides and Chlorella pyrenoidosa on water quality and microbial community structure in biofloc system."AQUACULTURE INTERNATIONAL.2025 Nov;33(6):1-28
8. [IF=3.2] Jing Bai et al."In vitro screening of synbiotics composed of Lactobacillus and oligosaccharides and evaluating the potential anti-allergic ability."JOURNAL OF FOOD SCIENCE.2025 Mar;90(3):e70080
7. [IF=4.8] Xianduo Sun et al."Faecalibacterium duncaniae Mitigates Intestinal Barrier Damage in Mice Induced by High-Altitude Exposure by Increasing Levels of 2-Ketoglutaric Acid."Nutrients.2025 Apr;17(8):1380
6. [IF=4.1] Yijie Mo et al."Cryoprotective effects and mechanisms of soybean oligosaccharides on the grass carp (Ctenopharyngodon idellus) surimi during frozen storage."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;:
5. [IF=10.7] Zejun Chu et al."Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of zeaxanthin."FOOD HYDROCOLLOIDS.2024 May;150:109719
4. [IF=3.385] Zongsheng Qiu et al."Effects of soybean oligosaccharides instead of glucose on growth, digestion, antioxidant capacity and intestinal flora of crucian carp cultured in biofloc system."Aquaculture Reports.2023 Apr;29:101512
3. [IF=11.504] Chengbin Zhao et al."Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates."FOOD HYDROCOLLOIDS.2023 Apr;137:108408
2. [IF=4.952] Hongbo Li et al."Development of a microencapsulated synbiotic product and its application in yoghurt."Lwt Food Sci Technol. 2020 Mar;122:109033
1. Li, Hongbo, et al. "Development of a microencapsulated synbiotic product and its application in yoghurt." LWT 122 (2020): 109033.https://doi.org/10.1016/j.lwt.2020.109033
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危险品化学品经营许可证（不带存储）
营业执照(三证合一)