邻苯二胺（OPD） 生化试剂, ≥99%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
W12641-5g促销 |
生化试剂, ≥99% | ￥32.00 ￥28.00 |
10 | >10 | 4 | 10 | - |
|
W12641-25g促销 |
生化试剂, ≥99% | ￥88.00 ￥72.00 |
10 | 2 | 3 | 5 | - |
|
W12641-100g促销 |
生化试剂, ≥99% | ￥198.00 ￥159.00 |
10 | 3 | 2 | - | - |
|
产品介绍
见光或露置空气中易变色。易溶于醇、醚和氯仿，微溶于水。低毒，半数致死量（大鼠，经口）1070mg/kg。有致癌可能性。有刺激性。
| SMILES： | NC1C(N)=CC=CC=1 |
|---|---|
| 储存条件： | 2-8°C储存,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(8篇)
8. [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
7. [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
6. [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
5. [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;:
4. [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
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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