酒石酸

    
95%

D(-)-Tartaric acid

源叶
Y54623 一键复制产品信息
526-83-0
C4H6O6
150.09
酒石酸;2,3-二羥琥珀酸;Α,Β-二羥丁二酸;Α,Β-二羥琥珀酸;Α,Β-二羥丁二酸;Α,Β-二羥琥珀酸;2,3-二羟基丁二酸;D(-)-Tartaric acid;D-2,3-Dihydroxysuccinic acid;(2R,3R)-2,3-Dihydroxybernsteinsaeure;D(-)-Tartaric acid, 98%+
货号 规格 价格 上海 北京 武汉 南京 购买数量
Y54623-25g 95% ¥68.00 >10 2 - 2
Y54623-100g 95% ¥100.00 >10 3 - -
产品介绍 参考文献(41篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

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(41篇)

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[IF=7] Chi Zhao et al."Impact of Staphylococcus carnosus DG06 inoculation on microbial and metabolic profiles during Cantonese soy sauce fermentation."FOOD RESEARCH INTERNATIONAL.2025 Jun;211:116363 27. [IF=4.8] Zijian Zhu et al."Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non-Saccharomyces yeasts during alcoholic fermentation."Food Bioscience.2024 Oct;61:104963 26. [IF=8.5] Wangsheng Sun et al."Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine."FOOD CHEMISTRY.2024 Dec;460:140758 25. [IF=4.3] Ju Li et al."Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106384 24. [IF=6.3] Wenmin Ao et al."Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum."Current Research in Food Science".2024 Jan;8:100743 23. [IF=4.1] Liping Gao et al."Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;: 22. [IF=5.2] Fan Yang et al."Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes."Food Bioscience".2024 Apr;58:103772 21. [IF=8.8] Yangyang Bai et al."Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes."FOOD CHEMISTRY".2024 Jul;445:138745 20. [IF=5.4] Rui Cai et al."Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice."INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.2024 Mar;413:110576 19. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157 18. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837 17. [IF=3.7] Jing Zhang et al."Exploration of Microbial Community Diversity and Bioactive Substances during Fermentation of Mulberry Jiaosu, an Edible Naturally Fermented Mulberry Product."Fermentation-Basel.2023 Oct;9(10):910 16. [IF=4.3] Ye Gu et al."Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105706 15. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258 14. [IF=4.1] Xiaoqin Luo et al."Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles."JOURNAL OF THE SCIENCE OF F 13. [IF=5.2] Min Qian et al."Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu."Foods.2023 Jan;12(15):2915 12. [IF=6] Yueyin Zhang et al."Zanthoxylum bungeanum fruits extract/hydroxypropyl-β-cyclodextrin/NaCl inclusion complexes as a salt substitute for control the quality and safety of low-salt Sichuan paocai."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;:115074 11. [IF=7] Ze Liang et al."Combined phenolomic approaches reveal elevated CO2 influences phenolic biosynthesis in wolfberry (Lycium barbarum)."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Oct;204:112456 10. [IF=7.425] Heng Liu et al."Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: physicochemical, functional, and sensory properties."FOOD RESEARCH INTERNATIONAL.2023 May;:113060 9. [IF=6.056] Nuoya Wang et al."Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Oct;168:113943 8. 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Cultivars."J Food Sci. 2017 Jun;82(6):1369-1377 4. 马艳莉,丁玉峰,李素萍,梁静静,席晓丽,刘亚琼,王颉.中国怀来不同葡萄品种品质比较[J].食品研究与开发,2020,41(15):137-142. 3. 吴玉霞,刘玉莲,马朝玲,毛娟,杨江山,王延秀,常永义.高寒荒漠区延后栽培葡萄品质分析[J].食品与发酵工业,2021,47(01):88-96. 2. 刘平,王雪梅,向琴,孙文佳,李亚隆,李佳釔,陈志伟,车振明.郫县豆瓣智能后发酵工艺优化及品质分析[J].食品科学,2020,41(22):166-176. 1. 杨春霞, 苟春林, 单巧玲. 葡萄酒酿造过程中有机酸变化规律研究[J]. 中国酿造, 2017(4).

质检证书(COA)

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摩尔浓度计算器

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