Gentisuric acid 98%(HPLC)
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S27861-25mg |
98%(HPLC) | ￥180.00 |
>10 | - | - | - | - |
|
S27861-100mg促销 |
98%(HPLC) | ￥480.00 ￥400.00 |
>10 | 2 | 3 | - | - |
|
S27861-250mg促销 |
98%(HPLC) | ￥790.00 ￥720.00 |
>10 | 2 | 2 | - | - |
|
S27861-1g促销 |
98%(HPLC) | ￥2040.00 ￥1800.00 |
>10 | 2 | 2 | - | - |
|
产品介绍
| SMILES： | OC(=O)CNC(=O)C1=C(O)C=CC(O)=C1 |
|---|---|
| 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)
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15. [IF=8.8] Jiao Wu, et al. "Metabolomic profiling and bioactive potential of Tetragonula gressitti and Lepidotrigona flavibasis propolis"FOOD RESEARCH INTERNATIONAL, 2026 Aug;:120508
14. [IF=10.4] Ya-Jie Yuan, et al. "Optimized green extraction of flavonoids from Lycium barbarum leaves using betaine-ethylene glycol NADES: Mechanisms, identification, and bioactivity"FOOD CHEMISTRY, 2026 Sep;523:150149
13. [IF=3.8] Liu Xinkai, et al. "Exogenous hydrogen sulfide enhances the resistance of cabbage seedlings to black rot by improving phenolic synthesis and reducing reactive oxygen species"PLANT MOLECULAR BIOLOGY, 2026 Apr;116(2):19
12. [IF=7.1] Jie Wang, et al. "Hydrogen sulfide modulation of quality traits and antioxidants in broccoli sprouts"LWT-FOOD SCIENCE AND TECHNOLOGY, 2026 Jun;250:119429
11. [IF=5.1] Tao Lin et al."Machine Learning and UHPLC–MS/MS-Based Discrimination of the Geographical Origin of Dendrobium officinale from Yunnan, China."Foods.2025 Jan;14(19):3442
10. [IF=6.6] Guihua Zeng et al."Melatonin improves the postharvest quality of grape (Vitis vinifera L.) by modulating cuticular wax, cell wall, and phenolic metabolism."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Oct;233:118557
9. [IF=3] Zhang Jiao et al."Determining the Active Ingredients of Dendrobium officinale and Tracing Its Region of Origin."Food Analytical Methods.2025 Jun;:1-20
8. [IF=4.9] Hongjian Zhang et al."Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2024 Jan;25(22):11984
7. [IF=6] Jian Lyu et al."A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis."Antioxidants.2025 Jan;14(1):10
6. [IF=7] Hongjian Zhang et al."Microbial succession and organic acid metabolism during spontaneous calamondin fermentation: The vital role of Pichia."FOOD RESEARCH INTERNATIONAL.2025 Mar;:116200
5. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14
4. [IF=5.318] Minghe Wang et al."The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products."Food Bioscience.2023 Jun;53:102729
3. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268
2. [IF=4.411] Ning Jin et al."Comprehensive Evaluation of Amino Acids and Polyphenols in 69 Varieties of Green Cabbage (Brassica oleracea L. var. capitata L.) Based on Multivariate Statistical Analysis."Molecules. 2021 Jan;26(17):5355
1. 徐艳阳,赵玉娟,高峰,王二雷,鲁海玲,李雪凤,姜雯雯,陈艳.高效液相色谱法分析中国人参不同部位中多酚类化合物[J].食品科学,2021,42(04):240-246.
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营业执照(三证合一)