溴酚蓝 AR
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
V32273-5g |
AR | ￥29.00 |
>10 | 2 | 1 | 6 | - |
|
V32273-25g |
AR | ￥96.00 |
8 | 1 | 6 | 6 | - |
|
V32273-100g |
AR | ￥220.00 |
7 | - | - | - | - |
|
V32273-500g |
AR | ￥1000.00 |
4 | - | - | - | - |
|
产品介绍
| SMILES： | BrC1C(=C(C([H])=C(C=1[H])C1(C2C([H])=C(C(=C(C=2[H])Br)O[H])Br)C2=C([H])C([H])=C([H])C([H])=C2S(=O)(=O)O1)Br)O[H] |
|---|---|
| 熔点： | 273 ℃ |
| 沸点： | 605.6℃ at 760mmHg |
| 外观： | 淡粉红色至紫色结晶粉末 |
| 敏感性： | 易吸潮 |
| 储存条件： | RT |
| 密度： | 0·954 |
| 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(8篇)
8. [IF=4.7] Xuejing Dai, et al. "Effects of extrusion temperatures and feed moisture contents on the structural and physicochemical properties of kelp"FOOD AND BIOPRODUCTS PROCESSING, 2026 Jul;158:149-160
7. [IF=3.9] Yubo Cao et al."Soy Protein Isolate/Tremella Fuciformis Polysaccharide Complex-Stabilized High Internal Phase Pickering Emulsions: Andrographolide Delivery, Digestive Behavior, and 3D Printability."LANGMUIR.2025;XXXX(XXX):XXX-XXX
6. [IF=9.8] Zhengkai Wang et al."Regulatory mechanism and flavor perception of heat induced conformational changes in chicken myofibrillar proteins on the binding affinity with sanshool and capsaicin."FOOD CHEMISTRY.2025 Oct;:146594
5. [IF=9.8] Mengli Han et al."Effect of ultrasound combined with papain treatment on the tenderness of equatorial squid (Dosidicus gigas): in terms of myofibrillar protein modification."FOOD CHEMISTRY.2025 Aug;:145903
4. [IF=9.8] Mengli Han et al."Effect of ultrasound combined with papain treatment on the tenderness of equatorial squid (Dosidicus gigas): in terms of myofibrillar protein modification."FOOD CHEMISTRY.2025 Aug;:145903
3. [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
2. [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
1. [IF=8.5] Ying Liang et al."Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles."FOOD CHEMISTRY.2025 Jun;477:143607
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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)