乙醇(95%) 色谱级
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
W14303-500ml |
色谱级 | ￥99.00 |
10 | 6 | 6 | 10 | - |
|
W14303-4L |
色谱级 | ￥700.00 |
货期：2-4周 | 2 | 10 | 3 | - |
|
W14303-12×500ml |
色谱级 | ￥1000.00 |
10 | 10 | 10 | 10 | - |
|
产品介绍
有愉快的气味和灼烧味, 易挥发, 能与水、氯仿、醚、甲醇、丙酮及其他多数有机溶剂混溶。，易燃，蒸气能与空气形成爆炸性混合物。
| 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(8篇)
8. [IF=6] Juanjuan Du, et al. "Effects of Ultrasonic Treatment on the Structure and Antioxidant Activity of Conjugates Formed by Porcine Blood Meal-Derived Peptides and Hemin"Foods, 2026 Jun;15(12):2082
7. [IF=3.6] Zewen Zhu et al."Tray-Rotating Microwave Vacuum Drying of Scutellaria baicalensis Slices: Multivariate Links Between Bioactive Retention, Color, and Sensory Quality."Agriculture-Basel.2025 Jan;15(22):2347
6. [IF=9.8] Suikang Yuan et al."Enhanced quality retention and flavor integrity of Camellia oleifera C.Abel seeds oil: Ultrasound-assisted moderate refining strategy."FOOD CHEMISTRY.2026 Jan;498:147141
5. [IF=5.1] Changlian Wu et al."Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing."Foods.2025 Jan;14(18):3159
4. [IF=4] Wei Li et al."Stir-frying modulates chemical transformation in atractylodes macrocephala essential oil: Mechanistic insights into volatile component dynamics."JOURNAL OF CHROMATOGRAPHY A.2025 Aug;1757:466116
3. [IF=7.7] Wei Li et al."Stir-frying duration modulates structural characterization and functional properties of Atractylodes macrocephala polysaccharides."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;306:141489
2. [IF=4.8] Peter Ankutse et al."Modulation of phytochemical profiles and bioactive constituents in Ananas comosus via Lactiplantibacillus-mediated fermentation."Food Bioscience.2025 Apr;66:106257
1. [IF=4.8] Wei Li et al."Protective effects and regulatory mechanisms of Platycodin D against LPS-Induced inflammatory injury in BEAS-2B cells."INTERNATIONAL IMMUNOPHARMACOLOGY.2024 Sep;139:112782
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