四硼酸钠 无水级,99.995% metals basis
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
S52616-5g促销 |
无水级,99.995% metals basis | ￥102.00 ￥91.00 |
>10 | 4 | 2 | 4 | - |
|
S52616-25g促销 |
无水级,99.995% metals basis | ￥199.00 ￥179.00 |
7 | 3 | 2 | 4 | - |
|
S52616-100g促销 |
无水级,99.995% metals basis | ￥614.00 ￥552.00 |
2 | - | 2 | 3 | - |
|
S52616-500g促销 |
无水级,99.995% metals basis | ￥2040.00 ￥1836.00 |
2 | - | - | - | - |
|
产品介绍
应用在存在TEMPO/NaOCl的情况下，四硼酸钠（Na2B4O7）可用作一种助催化剂，用于在更环保的非氯化溶剂中将乙醇氧化成相应羰基化合物。此外，还可在以葡萄糖作为碳前体的碳气凝胶制备中用作结构导向剂和催化剂。
| SMILES： | [O-]B1OB2oB(O1)oB([O-])o2.[Na+].[Na+] |
|---|---|
| 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(11篇)
11. [IF=8.7] Sijia Li, et al. "Balancing structural reinforcement and aggregation: Calcium–mediated regulation of soy protein isolate–rice starch composite gel networks and their functional properties"INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2026 Aug;:15413
10. [IF=9.7] Zhu Yunkun, et al. "Characterization of walnut proteins extracted from meals and cakes with different oil production methods"npj Science of Food, 2026 Aug;:
9. [IF=5.9] Qinyi Lu, et al. "Synergistic antioxidant activity of Ganoderma lucidum polysaccharides and triterpenoids: development and stability of a co-delivery emulsion system"Food Bioscience, 2026 Apr;:108960
8. [IF=3.6] Wan Jiahao, et al. "Multimodal characterization of fluorescently tagged inulin: FITC-based and fluoresceinamine-based approaches"Journal of Food Measurement and Characterization, 2026 May;:1-13
7. [IF=8.2] Yun Wang et al."Study on preparation, physicochemical properties and in vitro digestion of casein sol/gel induced by citric acid and heat."Food Chemistry-X.2025 Aug;:102893
6. [IF=8.2] Yun Wang et al."Study on preparation, physicochemical properties and in vitro digestion of casein sol/gel induced by citric acid and heat."Food Chemistry-X.2025 Aug;:102893
5. [IF=5.1] Haotian Huang et al."Study on the extraction, antioxidant and prebiotic activity of the polysaccharides from the fruits of Phyllanthus emblica L.."Frontiers in Nutrition.2025 Jul;12:
4. [IF=6.3] Qian Li et al."Electric fields and transglutaminase in preparing adzuki bean protein emulsion gel for plant-based steamed egg custard."Innovative Food Science & Emerging Technologies.2024 Dec;98:103871
3. [IF=11] Jie Yang et al."Insights into transglutaminase on structural and rheological properties of gels from adzuki bean protein pretreated by electric fields."FOOD HYDROCOLLOIDS.2025 Apr;161:110885
2. [IF=4.9] Pai Peng et al."Preparation of Acetylcholinesterase Inhibitory Peptides from Yellowfin Tuna Pancreas Using Moderate Ultrasound-Assisted Enzymatic Hydrolysis."Marine Drugs.2025 Feb;23(2):75
1. [IF=6] Dongsong Yang et al."Effects of grape seed proanthocyanidin on the conformation and functional properties of mutton myofibrillar protein under hydroxyl radical-induced oxidative stress."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Mar;:117625
质检证书(COA)
如何获取质检证书(COA)?
请输入货号和一个与之匹配的批号。
例如:
批号：JS298415 货号：S20001-25g
在货品标签上如何找到货号和批号?
例如:
批号：JS298415 货号：S20001-25g
在货品标签上如何找到货号和批号?
如何获取质检证书(COA)
危险品化学品经营许可证（不带存储）
营业执照(三证合一)