正壬醛 96%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S41685-25ml |
96% | ￥40.00 |
7 | - | - | - | - |
|
S41685-100ml |
96% | ￥99.00 |
6 | - | 2 | - | - |
|
S41685-500ml |
96% | ￥349.00 |
1 | - | - | - | - |
|
产品介绍
溶于醇、甘油和矿物油。
| SMILES： | CCCCCCCCC=O |
|---|---|
| 熔点： | -18℃ |
| 沸点： | 190-192℃ |
| 外观： | 透明液体 |
| 敏感性： | 对空气敏感 |
| 储存条件： | -20℃，充氮保存 |
| 密度： | 0.83 |
| 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(5篇)
5. [IF=6.2] Xia Yin et al."Integrated metabolomics and transcriptomics unravel the mechanism of shaking in regulating floral-honey aroma quality formation in black tea (Camellia sinensis)."INDUSTRIAL CROPS AND PRODUCTS.2025 Nov;235:121733
4. [IF=6.2] Xia Yin et al."Integrated metabolomics and transcriptomics unravel the mechanism of shaking in regulating floral-honey aroma quality formation in black tea (Camellia sinensis)."INDUSTRIAL CROPS AND PRODUCTS.2025 Nov;235:121733
3. [IF=6.6] Yang-bo Xiao et al."Aroma profiling by HS-SPME/GC-MS of black tea produced from different leaf grades."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Aug;229:118223
2. [IF=8.8] Tianle Wu et al."Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)."FOOD CHEMISTRY.2023 Nov;427:136666
1. Huimin Zhang, Dan Wu, Qilin Huang, Zhiyu Liu, Xiaogang Luo, Shanbai Xiong, Tao Yin,
Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince,
Food Chemistry,
Volume 319,
2020,
126232,
ISSN 0308-8146,
https://doi.
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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)