丙烯酰胺 AR, ≥99%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
W10257-100g |
AR, ≥99% | ￥36.00 |
>10 | 10 | 7 | 10 | - |
|
W10257-500g |
AR, ≥99% | ￥99.00 |
>10 | 10 | 4 | 10 | - |
|
W10257-2.5kg |
AR, ≥99% | ￥402.00 |
>10 | 10 | 10 | 5 | - |
|
W10257-12×500g |
AR, ≥99% | ￥900.00 |
10 | 10 | 10 | 10 | - |
|
W10257-10kg |
AR, ≥99% | ￥1160.00 |
10 | - | - | - | - |
|
产品介绍
| SMILES： | O=C(C=C)N |
|---|---|
| 熔点： | 82-86 °C |
| 沸点： | 125 °C/25 mmHg(lit.) |
| 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(6篇)
6. [IF=8.8] Yajing Qi, et al. "Structure-dependent effects of flavan-3-ols on 3-aminopropionamide deamination and acrylamide formation in the Maillard reaction"FOOD RESEARCH INTERNATIONAL, 2026 Oct;242:120230
5. [IF=7.1] Mengyu Jiang, et al. "From by-product to functional ingredient: Tracking the thermally driven phenolic transformation and optimized antioxidant activity in pomegranate peel-derived carbon using delayed luminescence as an exploratory tool"LWT-FOOD SCIENCE 웿
4. [IF=2.6] Wentong Yu, et al. "A programmable multifunctional DNA hydrogel enabling integrated detection and inactivation of Staphylococcus aureus"NEW JOURNAL OF CHEMISTRY, 2026 Jun;:
3. [IF=6] Yajing Qi, et al. "Redox State of Epigallocatechin Gallate Modulates Its Inhibition of Acrylamide Formation via the 3-Aminopropionamide Pathway"Foods, 2026 May;15(10):1781
2. [IF=14.1] Qinbo Jiang et al."Bidirectionally Thermochromic Nanocolloid System for on-Demand Optical Switching and Agricultural Energy Management."Advanced Science.2025 Nov;:e19759
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