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L-纈氨酸

    
BR,99%

L-Valine

源葉
S20093 一鍵復(fù)制產(chǎn)品信息
72-18-4
C5H11NO2
117.147
MFCD00064220
L-2-氨基-3-甲基丁酸;L-2-氨基異戊酸;(S)-α-氨基異戊酸
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
S20093-25g BR,99% ¥30.00 >10 6 - 1
S20093-100g BR,99% ¥40.00 >10 2 - 4
S20093-500g BR,99% ¥145.00 >10 - - -
產(chǎn)品介紹 參考文獻(xiàn)(26篇) 質(zhì)檢證書(COA) 摩爾濃度計算器 相關(guān)產(chǎn)品

產(chǎn)品介紹

 L-Valine (Valine) 是一種新型非線性有機材料。

熔點: 315°C
沸點: 213.6oC at 760 mmHg
比旋光度: 28 o (c=8, 6N HCl)
外觀: 白色結(jié)晶或結(jié)晶性粉末
溶解性: Souble  in  H2O
儲存條件: RT
注意: 部分產(chǎn)品我司僅能提供部分信息,我司不保證所提供信息的權(quán)威性,僅供客戶參考交流研究之用。

參考文獻(xiàn)(26篇)

21. [IF=4.242] Mohammad Mizanur Rahman et al."Dietary threonine requirement of juvenile largemouth bass, Micropterus salmoides."Aquaculture. 2021 Oct;543:736884 20. [IF=4.759] Lixia Chen et al."Theoretical electronic circular dichroism investigations of chiral amino acids and development of separation and identification methods independent of standards."J Chromatogr A. 2021 Sep;1654:462446 19. [IF=2.896] Ya-yun Chen et al."Determination of free amino acids and nucleosides and nucleobases in Annona squamosa L. fruitages from different regions in China by LC-QTRAP-MS/MS."Anal Methods-Uk. 2017 Jun;9(25):3862-3869 18. [IF=2.896] Jing Ke et al."Development of a gradient micellar liquid chromatographic method eluting from micellar mode to high submicellar mode for the rapid separation of free amino acids."Anal Methods-Uk. 2017 Mar;9(11):1762-1770 17. [IF=4.098] Chunlin Li et al."Rapid and non-destructive discrimination of special-grade flat green tea using Near-infrared spectroscopy."Spectrochim Acta A. 2019 Jan;206:254 16. [IF=7.1] Haiyan Fu et al."Rational design of an “on-off-on” fluorescent assay for chiral amino acids based on quantum dots and nanoporphyrin."Sensor Actuat B-Chem. 2019 May;287:1 15. [IF=9.594] Zhongqian Song et al."Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione."Carbon. 2016 Aug;104:169 14. Zhao, Zheng, et al. "Cholinium amino acids-glycerol mixtures: New class of solvents for pretreating wheat straw to facilitate enzymatic hydrolysis." Bioresource technology 245 (2017): 625-632.https://doi.org/10.1016/j.biortech.2017.08.209 13. Cai, Z, Liao, H, Wang, C, et al. A comprehensive study of the aerial parts of Lonicera japonica Thunb. based on metabolite profiling coupled with PLS-DA. Phytochemical Analysis. 2020; 31: 786– 800. https://doi.org/10.1002/pca.2943 12. Zhongqian Song, Fengyu Quan, Yuanhong Xu, Mengli Liu, Liang Cui, Jingquan Liu, Multifunctional N,S co-doped carbon quantum dots with pH- and thermo-dependent switchable fluorescent properties and highly selective detection of glutathione, Carbon, Volume 10 11. Wen, Zhiqi, et al. "Metabolomics and 16S rRNA Gene sequencing analyses of changes in the intestinal flora and biomarkers induced by gastrodia-uncaria treatment in a rat model of chronic migraine." Frontiers in pharmacology 10 (2019): 1425.https://doi.org/1 10. Li, Suhong, et al. "Mechanisms of high concentration valine-mediated inhibition of peach tree shoot growth."?Frontiers in Plant Science?11 (2020).https://dx.doi.org/10.3389%2Ffpls.2020.603067 9. 談夢霞, 陳佳麗, 鄒立思,等. 不同貯藏條件對麥冬藥材質(zhì)量的影響[J]. 中藥材, 2018(11). 8. 馬長中, 羅章, 辜雪冬. 林芝磚紅絨蓋牛肝菌的營養(yǎng)成分分析及評價[J]. 食品科學(xué), 2016, 37(024):124-129. 7. 甘學(xué)文,王光耀,鄧仕彬,張春暉,崔和平,劉曙光,于靜洋,成濤,張曉鳴.美拉德反應(yīng)中間體對卷煙評吸品質(zhì)的影響及其風(fēng)味受控形成研究[J].食品與機械,2017,33(06):46-52. 6. 嚴(yán)超, 侯麗娟, 齊曉茹,等. 紅棗白蘭地發(fā)酵過程中酒醅氨基酸和有機酸的變化分析[J]. 食品工業(yè)科技, 2017, 38(014):121-125. 5. 王婷婷,郜玉鋼,臧埔,趙巖,何忠梅,祝洪艷,張連學(xué).復(fù)方麥鹿芪人參制劑主要成分變化及其在肝癌H22荷瘤小鼠體內(nèi)的抗腫瘤作用[J].吉林大學(xué)學(xué)報(醫(yī)學(xué)版),2017,43(04):698-704+858-859. 4. 李婉斯, 李婷, 陸春怡,等. 基于HPLC指紋圖譜及聚類分析評價市售阿膠的質(zhì)量[J]. 上海中醫(yī)藥大學(xué)學(xué)報, 2017, 031(006):91-96. 3. 侯麗娟 嚴(yán)超 齊曉茹 王頡. 不同品種紅棗釀制棗酒的香氣差異性研究[J]. 食品工業(yè) 2017(5):208-212. 2. 談夢霞, 陳佳麗, 鄒立思,等. 麥冬與山麥冬中多元指標(biāo)成分的比較分析[J]. 中國中藥雜志, 2018, 43(20). 1. 張楠,劉勁松,王國凱,鄭娟,劉松照.柱前衍生化反相高效液相色譜法測定蟬蛻中3種氨基酸含量[J].安徽中醫(yī)藥大學(xué)學(xué)報,2017,36(02):80-83.

質(zhì)檢證書(COA)

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摩爾濃度計算器

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