硼砂pH标准物质
硼砂PH(25℃)：9.18
pH standard－Borax
硼砂pH标准物质 硼砂PH(25℃)：9.18
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
V33261-10×1EA |
硼砂PH(25℃)：9.18 | ￥499.00 |
8 | - | - | - | - |
|
产品介绍
使用方法：每次取一支，将样品全部倒入250mL的容量瓶中，用新蒸的蒸馏水多次洗涤小瓶并转入容量瓶，待全部溶解稀释至刻度，摇匀后即可使用。
| 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(9篇)
9. [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
8. [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
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
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