荧光增白剂 28
used as a stain and brightening agent
Fluorescent Brightener 28
源叶
S26637
一键复制产品信息
4404-43-7
C40H44N12O10S2
916.98
MFCD00308955
Calcofluor White M2R Tinopal UNPA-GX
荧光增白剂 28 used as a stain and brightening agent
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S26637-1g |
used as a stain and brightening agent | ￥226.00 |
>10 | - | 4 | >10 | 1 |
|
S26637-5g |
used as a stain and brightening agent | ￥700.00 |
>10 | 1 | 1 | - | - |
|
S26637-25g |
used as a stain and brightening agent | ￥2800.00 |
6 | - | - | - | - |
|
产品介绍
| SMILES： | O=S(O)(C1=CC(NC2=NC(NC3=CC=CC=C3)=NC(N(CCO)CCO)=N2)=CC=C1/C=C/C4=CC=C(C=C4S(=O)(O)=O)NC5=NC(NC6=CC=CC=C6)=NC(N(CCO)CCO)=N5)=O |
|---|---|
| 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(9篇)
9. [IF=4.3] Xiqi Zhang, et al. "E3 Ubiquitin Ligase Rsp5 Controls Lifestyle Transition and Pathogenicity in Arthrobotrys oligospora"Journal of Fungi, 2026 Aug;12(8):597
8. [IF=11.8] Yue Zheng, et al. "Interfacial-Bulk Synergistic Stabilization of Dual-Network Emulsion Gels by Protein-Polysaccharide Ternary Biopolymer System"Small, 2026 Jul;:e74728
7. [IF=9.8] Yulu Chen, et al. "Development of instant whole grain highland barley: Insights into the effects of drying methods on molecular structure, in vitro digestibility, and rehydration behavior"FOOD CHEMISTRY, 2026 May;511:148781
6. [IF=5.9] Xiaoyu Chen, et al. "In Situ Mapping of Cell Wall Biopolymers: Resolving Native Interactions Between Cellulose, Hemicellulose, and Pectin in Potato Through Multimodal Microscopy"Food Structure-Netherlands, 2026 Apr;:100526
5. [IF=8.2] Jingwen Sun et al."Oligosaccharides, stachyose and α-dextran, as promising sucrose replacers in pectin gels for enhanced delivery of nobiletin."Food Chemistry-X.2025 Jul;29:102780
4. [IF=14.3] Hui Qian et al."MoSec13 combined with MoGcn5b modulates MoAtg8 acetylation and regulates autophagy in magnaporthe oryzae."Autophagy.
3. [IF=8.5] Jiarui Zhao et al."Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat."FOOD CHEMISTRY.2024 Dec;:142462
2. [IF=11] Jian Li et al."Kappa-carrageenan improves mechanical and rheological properties of egg yolk low-density lipoprotein gels with an interpenetrating network structure."FOOD HYDROCOLLOIDS.2025 Mar;:111343
1. [IF=18] Xie Yuanming et al."Plastid-localized amino acid metabolism coordinates rice ammonium tolerance and nitrogen use efficiency."Nature Plants.2023 Aug;:1-16
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