2,6-DIETHYLPYRAZINE 95%
| 货号 | 规格 | 价格 | 上海 | 北京 | 珠海 | 重庆 | 武汉 | 购买数量 |
|---|---|---|---|---|---|---|---|---|
Y65549-10mg |
95% | ￥1500.00 |
3 | - | - | - | - |
|
Y65549-50mg |
95% | ￥2200.00 |
5 | - | - | - | - |
|
Y65549-250mg |
95% | ￥4000.00 |
货期：2-3天 | - | - | - | - |
|
Y65549-1g |
95% | ￥13000.00 |
货期：2-3天 | - | - | - | - |
|
产品介绍
| SMILES： | N1C(=CN=CC=1CC)CC |
|---|---|
| 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(4篇)
4. [IF=10.4] Peilin Yang, et al. "Unraveling the saltiness-enhancing effect of aroma compounds in soy sauce via integrated sensomics and molecular docking approaches"FOOD CHEMISTRY, 2026 Oct;525:150440
3. [IF=8] Weixuan Li, et al. "Exploring the endogenous and exogenous key aroma-active components in three aroma types of black teas from different cultivars"FOOD RESEARCH INTERNATIONAL, 2026 Apr;:119319
2. [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
1. [IF=9.231] Min Gou et al."Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis."FOOD CHEMISTRY.2022 Dec;:135368
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