苯乙烯 ≥99%, stabilized with 10-15ppm 4-tert-butylcatechol
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
W10112-100ml促销 |
≥99%, stabilized with 10-15ppm 4-tert-butylcatechol | ￥32.00 ￥28.00 |
10 | 10 | 10 | - | - |
|
W10112-500ml促销 |
≥99%, stabilized with 10-15ppm 4-tert-butylcatechol | ￥70.00 ￥56.00 |
10 | 8 | 3 | - | - |
|
W10112-2.5L促销 |
≥99%, stabilized with 10-15ppm 4-tert-butylcatechol | ￥309.00 ￥248.00 |
10 | 3 | - | - | - |
|
W10112-12×500ml促销 |
≥99%, stabilized with 10-15ppm 4-tert-butylcatechol | ￥748.00 ￥599.00 |
10 | 10 | 9 | - | - |
|
W10112-10L促销 |
≥99%, stabilized with 10-15ppm 4-tert-butylcatechol | ￥924.00 ￥740.00 |
5 | - | - | - | - |
|
产品介绍
有芳香气味。高折光性。能溶于醇、醚、丙酮、CS2和CCl4，不溶于水，水中溶解度:0.3 g/L (20°C)。受热或暴露光线或空气中易聚合成稠厚或透明固体。
| SMILES： | C=CC1=CC=CC=C1 |
|---|---|
| 敏感性： | 对光敏感 |
| 储存条件： | 2-8℃;避光;充氩 |
| 用途： | 电子显微镜分析，有机合成。 |
| 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] Muxue Qin, et al. "The Yellow Light Irradiation Promotes the Formation of a Distinct Floral Aroma in Steamed Green Tea"JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2026-02-27
4. [IF=8] Gege Liu et al."Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing."FOOD RESEARCH INTERNATIONAL.2025 Dec;221:117541
3. [IF=4.6] Liyu Chen et al."Sensory characterization of main flavor-producing compounds produced during thermal processing of salted egg yolks."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Nov;147:108090
2. [IF=4] Jun Li et al."Enhancing the fermentation rate and aroma compounds of kiwi wine via the addition of nitrogen during the stationary phase."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Dec;136:106840
1. [IF=4] Min Gou et al."Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Nov;135:106694
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