邻苯二胺 AR,98%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
W11336-100g促销 |
AR,98% | ￥56.00 ￥45.00 |
10 | >10 | 8 | 10 | - |
|
W11336-250g促销 |
AR,98% | ￥92.00 ￥75.00 |
10 | - | 2 | - | - |
|
W11336-500g促销 |
AR,98% | ￥146.00 ￥118.00 |
10 | 2 | - | - | - |
|
W11336-2.5kg促销 |
AR,98% | ￥575.00 ￥460.00 |
2 | - | - | - | - |
|
产品介绍
| SMILES： | NC1C(N)=CC=CC=1 |
|---|---|
| 沸点： | 256-258°C |
| 储存条件： | 2-8℃;避光;充氩 |
| 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=6.8] Zijuan Li, et al. "New strategy for high-value utilization of silver carp skin/bone mixture: Steam explosion combined with stepwise enzymatic hydrolysis to produce endogenous calcium-bound ACE inhibitory peptides"Innovative Food Science & Emerging Technol
8. [IF=8] Ran Wei, et al. "Effects of baking degree of Longjing green tea on flavor attributes, antioxidant activity and advanced glycation end products"FOOD RESEARCH INTERNATIONAL, 2026 Apr;230:118654
7. [IF=9.8] Ting Zhang, et al. "A novel iron supplementation strategy based on chelation reactions: preparation, characterization, and application of egg white peptide‑iron chelate complexes"FOOD CHEMISTRY, 2026 Mar;:149001
6. [IF=2.6] Xuhai Ding, et al. "A ratiometric fluorescence/colorimetric dual-response sensor based on fluorescent nanozymes and smartphone-assisted for accurate determination of glyphosate residues"Analytical Methods, 2026 Apr;:
5. [IF=5.3] Liu Huan, et al. "Fe/Co-MOF-based cascade biocatalytic platform for ultrasensitive detection of α-amylase"MICROCHIMICA ACTA, 2026 May;193(5):289
4. [IF=6.2] Qiqi Feng et al."High-value utilization of Tamarindus indica L. shell in antiglycation: Focus on active polyphenol constituents and mechanism."INDUSTRIAL CROPS AND PRODUCTS.2026 Mar;241:122758
3. [IF=5.3] Chang Yafei et al."Developing a Molecular Imprinting Sensor Based on Double-Layer Coating Structure for the Rapid and Sensitive Detection of Chlortetracycline in Milk."Food and Bioprocess Technology.2024 Oct;:1-11
2. [IF=4.8] Jianbo Chen et al."Accumulation of Maillard reaction products and safety assessment of dried ginseng during long-term storage."Journal of Agriculture and Food Research.2025 Apr;:101913
1. [IF=4.7] Han Tao et al."The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose."Foods.2024 Jan;13(18):2861
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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)