無水檸檬酸

    
分析標(biāo)準(zhǔn)品,HPLC≥98%

Citric acid

源葉
B21313 一鍵復(fù)制產(chǎn)品信息
77-92-9
C6H8O7
192.125
MFCD00011669
枸椽酸;2-羥基丙羧酸;檸檬酸;β-羥基丙三羧酸;2-羥基丙三羧酸;3-羥基-3-羧基戊二酸;3-羥基-3-羧基-1,5-戊二酸
貨號 規(guī)格 價格 上海 北京 武漢 南京 購買數(shù)量
B21313-100mg 分析標(biāo)準(zhǔn)品,HPLC≥98% ¥80.00 >10 4 - 1
B21313-200mg 分析標(biāo)準(zhǔn)品,HPLC≥98% ¥150.00 >10 1 - -
B21313-1g 分析標(biāo)準(zhǔn)品,HPLC≥98% ¥360.00 >10 5 - -
產(chǎn)品介紹 參考文獻(xiàn)(182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

熔點(diǎn): 153-159°C(lit.)
沸點(diǎn): 309.6 °C at 760 mmHg
外觀: 白色結(jié)晶性粉末
溶解性: 溶于水750  g/L  (20°C)  、乙醇、乙醚,不溶于苯,微溶于氯仿
敏感性: 易吸潮
儲存條件: 2-8℃
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)(182篇)

177. [IF=4.7] Yongmei He et al."Enhancement of Tomato Fruit Quality Through Moderate Water Deficit."Foods.2024 Jan;13(22):3540 176. [IF=4.9] Hongjian Zhang et al."Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2024 Jan;25(22):11984 175. [IF=4.8] Chen Wang et al."Solid-state fermentation with lactic acid bacteria of citric acid degrading for hawthorn fruit improvement: sensory, flavor, antioxidant properties."Food Bioscience.2024 Nov;:105402 174. [IF=8.5] Jinggui Nie et al."Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor."FOOD CHEMISTRY.2025 Feb;465:142087 173. [IF=4.8] Xiaoqiang Zou et al."Composite enzymatic hydrolysis for producing Harlikar apple juice with increased dietary fiber content and antioxidant capacity."Food Bioscience.2024 Dec;62:105508 172. [IF=7] Teng Long Miao et al."Microwave replacing traditional concentrating process to promote the synthesis of mumefural in Prunus mume extract."FOOD RESEARCH INTERNATIONAL.2024 Nov;:115370 171. [IF=5.6] Fuyuan Zhang et al."A “Four-in-One” Immunochromatographic Strip for Multi-Readout Detection of Diazepam in Lake Water and Fish via Nanozyme-Mediated Colorimetric, Catalytic, and Photothermal Activities."TALANTA.2024 Nov;:127275 170. [IF=5.6] Siyi Ma et al."Integration of feature-based molecular networking and high-definition data-dependent acquisition for the comprehensive multicomponent characterization of Honghua Xiaoyao Tablet."TALANTA.2025 Apr;285:127298 169. [IF=4.7] Chen Yang et al."A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese Vitis vinifera × Vitis labrusca and Vitis vinifera Grapes."Foods.2024 Dec;13(23):3889 168. [IF=8.5] Amanda dos Santos Lima et al."Turning agro-food waste into resources: Exploring the antioxidant effects of bioactive compounds bioaccessibility from digested jabuticaba tree leaf extract."FOOD CHEMISTRY.2025 Mar;469:142538 167. [IF=1.3] Wu Yonggang et al."Network pharmacology unveils the active components and potential mechanism of traditional efficacy of Mugua."MEDICINE.2024 Dec;103(51):e41028 166. [IF=4] Zhenqi Li et al."Characterization and molecular docking study of umami peptides from Agaricus bisporus and Volvariella volvacea by sensory analysis combined with UPLC–ESI-Q-TOF MS."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2025 Apr;140:107200 165. [IF=2.6] Guo Huihui et al."Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2025 J 164. [IF=6.5] Xiaoxi Zhang et al."Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China."Food Chemistry-X.2025 Jan;:102197 163. [IF=3.3] Yixi Chen et al."Exploring the Impact of Citric Acid on Mitigating Sweet Potato Soft Rot and Enhancing Postharvest Quality."Agriculture-Basel.2025 Jan;15(2):215 162. [IF=8.5] Yanli Du et al."Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis."FOOD CHEMISTRY.2025 Apr;472:142973 161. [IF=8.5] Wei Li et al."Online extraction-LC–MS/MS is an alternative imaging tool for spatial-resolved metabolomics: Mint leaf as a pilot study."FOOD CHEMISTRY.2025 May;473:143069 160. [IF=8.7] Yunwei Niu et al."The anti-depression effect and mechanism of harmonious rosemary essential oil and its application in microcapsules."Materials Today Bio.2025 Apr;31:101546 159. [IF=6] Huimin Wu et al."Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage."LWT-FOOD SCIENCE AND TECHNOLOGY.2025 Feb;218:117509 158. [IF=3.2] Tongwei Guan et al."Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains."JOURNAL OF FOOD SCIENCE.2025 Feb;90(2):e70067 157. [IF=3.2] Yuan-ting Zhu et al."Functional yacon juice fermented by Lactiplantibacillus plantarum QS7T: Chemical composition, flavor volatiles, and gut microbiota modulation."JOURNAL OF FOOD SCIENCE.2025 Feb;90(2):e17528 156. [IF=4.8] Liheng Shao et al."Changes in nutrient composition, antioxidant capacity, phenolics, and volatile organic compounds in black mulberry vinegar across different fermentation stages."Food Bioscience.2025 Feb;:106222 155. [IF=2.5] Shuangshuang Xia et al."Extraction of Anthocyanins from Black Bean Peel Based on Deep Eutectic Solvents and the Determination of Their Antioxidant Properties and Stability."Separations.2025 Apr;12(4):73 154. [IF=4.7] Rifeng He et al."The Phytochemical Characterization of a Cili (Rosa roxburghii) Fruit Low-Temperature Extract with Hepatoprotective Effects."Foods.2025 Jan;14(8):1301 153. [IF=4.2] Caiyan Meng et al."Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves."MOLECULES.2025 Jan;30(8):1703 152. [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 151. [IF=1.2] Mengxiang Dai et al."Metabolomics study of lipid lowering effect and lysophospholipids regulation by Alismatis rhizoma and processed forms in hyperlipidemia mice."CHINESE JOURNAL OF ANALYTICAL CHEMISTRY.2024 Sep;:100431 150. [IF=4] Xina Cong et al."Determination of organic acids in dried Actinidia arguta by pipette tip-based micro matrix solid-phase dispersion coupled with high performance liquid chromatography."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Dec;136:106714 149. [IF=4.7] Ziying Zhao et al."Enzymatic Preparation, Identification by Transmembrane Channel-like 4 (TMC4) Protein, and Bioinformatics Analysis of New Salty Peptides from Soybean Protein Isolate."Foods.2024 Jan;13(17):2798 148. [IF=12.7] Chen Cui et al."Carvacrol-loaded premixed calcium phosphate bone cements with exceptional osteogenic and antibacterial properties to heal infected bone defects."COMPOSITES PART B-ENGINEERING.2024 Dec;287:111812 147. [IF=3.2] Jing-hua Hou et al."A recoverable hydrophilic deep eutectic solvent for efficient extraction of polyphenolic compounds from raspberry root."JOURNAL OF FOOD SCIENCE.2024 Aug;: 146. [IF=4.8] Xiaojie Wang et al."Microbial Succession and Flavor Impact during Natural Fermentation of Tartary buckwheat sourdough."Food Bioscience.2024 Aug;:105008 145. [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 144. [IF=7.1] Jinyu Zhang et al."Caffeic acid ameliorates metabolic dysfunction-associated steatotic liver disease via alleviating oxidative damage and lipid accumulation in hepatocytes through activating Nrf2 via targeting Keap1."FREE RADICAL BIOLOGY AND MEDICINE.2024 143. [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 142. [IF=4.6] Yue Zhao et al."Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis."Algal Research-Biomass Biofuels and Bioproduc 141. [IF=4.3] Xinning Wang et al."Jingzhi Guanxin Oral Liquids Attenuate Atherosclerotic Coronary Heart Disease via Modulating Lipid Metabolism and PPAR-Related Targets."Pharmaceuticals.2024 Jun;17(6):784 140. [IF=5.1] Fan Yang et al."Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques."Food & Function.2024 Jun;: 139. [IF=3.1] Meiyan Liu et al."Determination of organic acids for predicting sourness intensity of tea beverage by liquid chromatography–tandem mass spectrometry and chemometrics methods."JOURNAL OF SEPARATION SCIENCE".2024 May;47(9-10):2300628 138. [IF=3.1] Guangyang Jiao et al."Combination of ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry and network pharmacology to reveal the key effective compounds and mechanism of Shengxian decoction for ameliorating doxorubicin cardi 137. [IF=3.3] Wei Liu et al."Biosynthetic pathway analysis combined with feature-based molecular networking to comprehensively characterize the chemical constituents in seeds of Sterculia lychnophora."PHYTOCHEMICAL ANALYSIS".2024 May;: 136. [IF=3.4] Zhao Xiaona et al."Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties."Journal of Food Measurement and Characterization".2024 May;:1-13 135. [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 134. [IF=4.3] Zhihui Wang et al."Effects of post-harvest processing and 10-year natural aging on quality-related metabolites and taste quality of white peony tea."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106361 133. [IF=4.6] Shi Wang et al."Detection of Ascorbic Acid by Two-Dimensional Conductive Metal-Organic Framework-Based Electrochemical Sensors."MOLECULES".2024 Jan;29(11):2413 132. [IF=5.2] Aolin Yang et al."Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation."Food Bioscience".2024 May;:104455 131. [IF=10.7] Baixi Shan et al."Tanshinone IIA alleviates pulmonary fibrosis by modulating glutamine metabolic reprogramming based on [U-13C5]-glutamine metabolic flux analysis."Journal of Advanced Research".2024 May;: 130. [IF=4.6] Hua Xiong et al."Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114."MOLECULES".2024 Jan;29(8):1781 129. [IF=5.2] Yuyao Jia et al."The Flavor Characteristics and Metabolites of Three Commercial Dried Jujube Cultivars."Foods".2024 Jan;13(8):1193 128. [IF=3.3] Wen Jinli et al."Effects of different fermentation methods on the quality of wines made from Actinidia argute."EUROPEAN FOOD RESEARCH AND TECHNOLOGY".2024 Mar;:1-13 127. [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;: 126. [IF=4.2] Lu Wei et al."Response Surface Modelling of Six Organic Acids from Pinellia ternata (Thunb.) Breit by Ultrasound-Assisted Extraction and Its Determination by High-Performance Liquid Chromatography Coupled to Triple Quadrupole Mass Spectrometry."Chemosenso 125. [IF=4.6] Qingyi Li et al."Preparation, characterization and in vitro digestion of jujube polysaccharide microcapsules."FOOD AND BIOPRODUCTS PROCESSING".2024 May;145:97 124. [IF=5.2] Pengfei Bi et al."Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages."Food Bioscience".2024 Jun;59:103870 123. [IF=5.2] Luo Xiaoye et al."Co-culturing of Saccharomycopsis fibuligera and Lacticaseibacillus paracasei to improve the bioactive components and flavor characteristics of Dendrobium officinale."Food Bioscience".2024 Mar;:103736 122. [IF=5.6] Chen Shuhan et al."Naodesheng decoction regulating vascular function via G-protein-coupled receptors: network analysis and experimental investigations."Frontiers in Pharmacology".2024 Mar;15: 121. [IF=8.8] Zhenyang Liu et al."Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures."FOOD CHEMISTRY".2024 Mar;:139150 120. [IF=3.4] Yueyi Zhang et al."A GC×GC-MS method based on solid-state modulator for non-targeted metabolomics: Comparison with traditional GC-MS method."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS".2024 Jun;243:116068 119. [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 118. [IF=6.1] Yunting Zhang et al."Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system."Food Chemistry-X".2024 Mar;21:101252 117. [IF=8.6] Minghui Li et al."Natural deep eutectic solvents-based selective extraction of saponins from Panax notoginseng: Process optimization, chemical profiling, and bioactivities evaluation."SEPARATION AND PURIFICATION TECHNOLOGY".2024 Aug;341:126882 116. [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 115. [IF=4.5] Tao Zhao et al."Effects of dietary citric acid on growth performance, mineral status, body and muscle composition, muscle growth and mTOR signaling in yellow catfish Pelteobagrus fulvidraco fed with low-manganese diets."AQUACULTURE.2024 Mar;582:740569 114. [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 113. [IF=3.4] Jiaxin Yin et al."Comprehensive multicomponent characterization and quality assessment of Xiaoyao Wan by UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS and HS-GC-IMS."JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS.2024 Feb;239:115910 112. [IF=6] Liping Shen et al."A green process for extracting and purifying coconut mesocarp polyphenols."Sustainable Chemistry and Pharmacy.2024 Feb;37:101413 111. [IF=6] Jian Zhu et al."Quantitative analysis of active components in Rhodiola species based on disease module-guided network pharmacology."Arabian Journal of Chemistry.2024 Feb;17:105570 110. [IF=13.6] Wenwen Li et al."Asymmetric disturbance and permeabilization of bilayer membranes by 3-nm carbon dots."JOURNAL OF HAZARDOUS MATERIALS.2024 Mar;465:133382 109. [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 108. [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 107. [IF=4.6] Jinli Wen et al."Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry."MOLECULES.2023 Jan;28(22):7559 106. [IF=8.1] Wenyi Shi et al."Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents."FOOD RESEARCH INTERNATIONAL.2023 Nov;:113762 105. [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):910 104. [IF=5.2] Zixi Lin et al."The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan."Foods.2023 Jan;12(20):3801 103. [IF=3.3] Renjie Zhao et al."Improvement effect of different protein powder on cooking characteristics of gluten-free pasta and the establishment of quality evaluation based on principal component analysis."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.10.111 102. [IF=3.3] Jie Xiong et al."Improvement of Physicochemical Properties and Flavor of Pickled Radish through the Use of a Direct-Vat Set Starter Consisting of Lactiplantibacillus Plantarum and Leuconostoc Mesenteroides."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOL 101. [IF=3.7] Yingyue Zhang et al."Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY."Fermentation-Basel.10.3390/fermentation9100872 100. [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 99. [IF=5.2] Yanli He et al."Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-G 98. [IF=5.2] Jinli Wen et al."Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis."Foods.10.3390/foods12183345 97. [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 96. [IF=6.1] Xue Zhang et al."Identification strategy of Fructus Gardeniae and its adulterant based on UHPLC/Q-orbitrap-MS and UHPLC-QTRAP-MS/MS combined with PLS regression model."TALANTA.10.1016/j.talanta.2023.125136 95. [IF=8.8] Baixi Shan et al."Tanshinone II ameliorates energy metabolism dysfunction of pulmonary fibrosis using 13C metabolic flux analysis."Journal of Pharmaceutical Analysis.10.1016/j.jpha.2023.09.008 94. [IF=4.3] Yangyang Bai et al."Effect of postharvest grape dehydration on the phenolic composition of ‘Marselan’ rose wine during aging."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105630 93. [IF=5.2] Maiqi Zhang et al."Chemometric Classification of Apple Cultivars Based on Physicochemical Properties: Raw Material Selection for Processing Applications."Foods.2023 Jan;12(16):3095 92. [IF=6.1] Ping Li et al."Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota."Food & Function.2023 Aug;: 91. [IF=8] Liqing Qiu et al."Fabrication of sodium alginate/apricot peel pectin films incorporated with rose anthocyanin-rich extract for monitoring grass carp (Ctenopharyngodon idellus) freshness."Food Packaging and Shelf Life.2023 Nov;39:101150 90. [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 89. [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 88. [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 87. [IF=8.4] Ying Xing et al."Non-thermal treatments of strawberry pulp: the relationship between quality attributes and microstructure."ULTRASONICS SONOCHEMISTRY.2023 Jul;:106508 86. [IF=5.318] Gengan Du et al."Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice."Food Bioscience.2023 Jun;53:102555 85. [IF=6.59] Chen De-Quan et al."Adding functional properties to beer with jasmine tea extract."Frontiers in Nutrition.2023 Mar;10:291 84. [IF=3.231] Xieying Ding et al."Citric Acid and Magnolol Ameliorate Clostridium perfringens Challenge in Broiler Chickens."Animals.2023 Jan;13(4):577 83. [IF=6.208] Yonghua Jiang et al."Combined Metabolome and Transcriptome Analyses Unveil the Molecular Mechanisms of Fruit Acidity Variation in Litchi (Litchi chinensis Sonn.)."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2023 Jan;24(3):1871 82. [IF=6.056] Xianan Zhang et al."Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114388 81. [IF=7.425] Shuang Zhang et al."Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2023 Feb;164:112388 80. [IF=6.652] Xiaoshuang Liu et al."Detoxification of patulin in apple juice by enzymes and evaluation of its degradation products."FOOD CONTROL.2023 Mar;145:109518 79. [IF=2.586] Chenxi Wang et al."Discovery of metabolic markers for the discrimination of Helwingia species based on bioactivity evaluation, plant metabolomics and network pharmacology."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2022 Oct;:e9411 78. [IF=2.745] Jiannan Ma et al."Chemical Constituents of Cyperus esculentus Leaves and The Protective Effect Against Agricultural Fungicide-Induced Hepatotoxicity."CHEMISTRY & BIODIVERSITY.2022 Oct;: 77. [IF=2.923] Jiahui Wang et al."Inheritance of Fruit Weight, Size and Organic Acid Content in a Distant Hybrid Population of Longan ‘Huanongzao’ and Lychee ‘Ziniangxi’."Horticulturae.2022 Nov;8(11):999 76. [IF=3.024] Lanxin Wang et al."Ultra-high-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry coupled with three-step data post-processing techniques for comprehensive profiling of the multiple components in Fufang Xianzhuli Ye."PHYTO 75. [IF=3.498] Sun Liping et al."Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Oct;:1-12 74. [IF=5.561] Yiping Yu et al."Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste."Foods.2022 Jan;11(20):3232 73. [IF=8.025] Xiaofan Lv et al."Effect of citric acid esterification on the structure and physicochemical properties of tigernut starch."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Oct;: 72. [IF=5.561] Huimin Wu et al."Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang."Foods.2022 Jan;11(19):2944 71. [IF=5.561] Yashen Wang et al."Protective Effects of Several Common Amino Acids, Vitamins, Organic Acids, Flavonoids and Phenolic Acids against Hepatocyte Damage Caused by Alcohol."Foods.2022 Jan;11(19):3014 70. [IF=5.561] Weiyu Cao et al."Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis."Foods.2022 Jan;11(18 69. [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 68. [IF=9.231] Yaqin Wang et al."Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides."FOOD CHEMISTRY.2023 Feb;401:134122 67. [IF=5.195] Xinyu Xiong et al."HuanglianGanjiang Tang alleviates DSS-induced colitis in mice by inhibiting necroptosis through vitamin D receptor."JOURNAL OF ETHNOPHARMACOLOGY.2022 Nov;298:115655 66. [IF=2.586] Wei Li et al."Ultra high-performance liquid chromatography coupled to ion mobility quadrupole time of flight mass spectrometry profiling and unveiling the transformation of ginsenosides by the dual conditions of citric acid and high-pressure steaming."RAP 65. [IF=5.561] Xueshan Yang et al."Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine."Foods.2022 Jan;11(14):2007 64. [IF=6.652] Yiming Xu et al."Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms."FOOD CONTROL.2022 Dec;142:109245 63. [IF=3.713] Wei Liu et al."Effect of moderate hydrothermal-acidic modified potato pulp on the rheological properties of wheat dough."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 62. [IF=4.952] Wenyue Yu et al."Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;163:1135 61. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202 60. [IF=4.35] Qiong Yu et al."Preparation and Characterization of Solid Acid Catalysts for the Conversion of Sesamin into Asarinin in Sesame Oil."Foods. 2022 Jan;11(9):1225 59. [IF=6.707] Nan Zhang et al."Growth of MOF@COF on corncob as effective adsorbent for enhancing adsorption of sulfonamides and its mechanism."Appl Surf Sci. 2022 Apr;580:152285 58. [IF=6.576] Rui Wang et al."Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China."Front Nutr. 2021; 8: 796294 57. [IF=3.591] Bo Jiang et al."Developing Electropositive Citric Acid-Polyethylenimine Carbon Quantum Dot with High Biocompatibility and Labeling Performance for Mesenchymal Stem Cells in Vitro and in Vivo."New J Chem. 2021 Dec;: 56. [IF=3.739] Liming Wang et al."Metabolomic Study on Iohexol-Induced Nephrotoxicity in Rats Based on NMR and LC–MS Analyses."Chem Res Toxicol. 2022;XXXX(XXX):XXX-XXX 55. [IF=9.423] Yi Li et al."Blockage of citrate export prevents TCA cycle fragmentation via Irg1 inactivation."Cell Rep. 2022 Feb;38:110391 54. [IF=3.352] Yuhui Bai et al."Development of an organic acid compound disinfectant to control food-borne pathogens and its application in chicken slaughterhouses."Poultry Sci. 2022 Mar;:101842 53. [IF=2.494] Xi feng Zhang et al."A green and highly efficient method of extracting polyphenols from Lilium davidii var. unicolor Salisb using deep eutectic solvents."Chemical Engineering Communications. 2021 Jan 04 52. [IF=3.638] Nan Sun et al."Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae."J Sci Food Agr. 2022 Jan;102(1):175-184 51. [IF=3.72] Tao Bao et al."Hydrophilic Carboxyl Cotton for in Situ Growth of UiO-66 and Its Application as Adsorbents."Ind Eng Chem Res. 2019;58(44):20331–20339 50. [IF=4.142] Wang Chenxi et al."Systematic quality evaluation of Peiyuan Tongnao capsule by offline two-dimensional liquid chromatography/quadrupole-Orbitrap mass spectrometry and adjusted parallel reaction monitoring of quality markers."Anal Bioanal Chem. 2019 Nov;4 49. [IF=4.24] Mingxia Wu et al."Inhibitory effects of acorn (Quercus variabilis Blume) kernel-derived polyphenols on the activities of α-amylase, α-glucosidase, and dipeptidyl peptidase IV."Food Biosci. 2021 Oct;43:101224 48. [IF=4.24] Mengzhen Han et al."Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution."Food Biosci. 2021 Jun;41:101049 47. [IF=4.35] Huali Chen et al."High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice."Foods. 2019 Aug;8(8):308 46. [IF=4.39] Cailing Jiang et al."Highly uniform self-assembled monolayers of silver nanospheres for the sensitive and quantitative detection of glutathione by SERS."Dalton T. 2021 Aug;50(30):10436-10445 45. [IF=4.411] Zhixin Wang et al."Rapid Characterization of Chemical Components in Edible Mushroom Sparassis crispa by UPLC-Orbitrap MS Analysis and Potential Inhibitory Effects on Allergic Rhinitis."Molecules. 2019 Jan;24(16):3014 44. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460 43. [IF=4.759] Chao-Ran Li et al."Manual annotation combined with untargeted metabolomics for chemical characterization and discrimination of two major crataegus species based on liquid chromatography quadrupole time-of-flight mass spectrometry."J Chromatogr A. 2020 Feb 42. [IF=4.952] Guanyi Peng et al."Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber."Lwt Food Sci Technol. 2021 Sep;149:111905 41. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471 40. [IF=5.279] Derui Zhang et al."Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination."J Agr Food Chem. 2021;69(41):12171–12186 39. [IF=5.485] Xiao-qiang Cao et al."CuFe2O4 supported on montmorillonite to activate peroxymonosulfate for efficient ofloxacin degradation."J Water Process Eng. 2021 Dec;44:102359 38. [IF=5.565] Tao Su et al."Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity."Food Qual Prefer. 2022 Mar;96:104411 37. [IF=5.64] Jing Xiao et al."Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor."Front Microbiol. 2020; 11: 614208 36. [IF=5.64] Li Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228 35. [IF=5.81] Chenning Zhang et al."Global Analysis the Potential Medicinal Substances of Shuangxia Decoction and the Process In Vivo via Mass Spectrometry Technology."Front Pharmacol. 2021; 12: 654807 34. [IF=6.023] Yanju Xiao et al."Effective degradation of the mycotoxin patulin in pear juice by porcine pancreatic lipase."Food Chem Toxicol. 2019 Nov;133:110769 33. [IF=6.057] Chenglong Sun et al."1,1′-binaphthyl-2,2′-diamine as a novel MALDI matrix to enhance the in situ imaging of metabolic heterogeneity in lung cancer."Talanta. 2020 Mar;209:120557 32. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732 31. [IF=6.953] Xi Yang et al."Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions."Int J Biol Macromol. 2020 Mar;147:595 30. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351 29. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623 28. [IF=7.514] Nan Zhang et al."Hydrophilic carboxyl supported immobilization of UiO-66 for novel bar sorptive extraction of non-steroidal anti-inflammatory drugs in food samples."Food Chem. 2021 Sep;355:129623 27. [IF=7.514] Yayuan Tang et al."Comprehensive evaluation on tailor-made deep eutectic solvents (DESs) in extracting tea saponins from seed pomace of Camellia oleifera Abel."Food Chem. 2021 Apr;342:128243 26. [IF=9.147] Jianzhong Zhu et al."Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling."Food Hydrocolloid. 2022 Feb;123:106966 25. [IF=9.229] Mengling Zhang et al."Chiral Control of Carbon Dots via Surface Modification for Tuning the Enzymatic Activity of Glucose Oxidase."Acs Appl Mater Inter. 2021;13(4):5877–5886 24. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25 23. [IF=4.044] Feng Liu et al."Comparative analysis of proteomic and metabolomic profiles of different species of Paris."J Proteomics. 2019 May;200:11 22. [IF=5.64] Wu Dousheng et al."Oleanolic Acid Induces the Type III Secretion System of Ralstonia solanacearum."Front Microbiol. 2015 Dec;0:1466 21. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1 20. Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https://doi.org/1 19. Cheng Zhang, Pei Li, Shun Zhang, Rongrong Lei, Bei Li, Xue Wu, Chunyang Jiang, Xiaofei Zhang, Rulin Ma, Lu Yang, Chao Wang, Xiao Zhang, Tao Xia, Aiguo Wang, Oxidative stress-elicited autophagosome accumulation contributes to human neuroblastoma SH-SY5Y cel 18. Xu, Xinxing, et al. "Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)." Food Microbiology 91 (2020): 103510.https://doi.org/10.1016/j.fm.2020.103510 17. Liu, Haichun, et al. "Enzyme-site blocking combined with optimization of molecular docking for efficient discovery of potential tyrosinase specific inhibitors from Puerariae lobatae radix." Molecules 23.10 (2018): 2612.https://doi.org/10.3390/molecules2310 16. 薛曉敏,韓雪平,王金政,董放.不同采收期李果實(shí)糖酸組分分析[J].江蘇農(nóng)業(yè)科學(xué),2020,48(21):220-224. 15. 劉鑫燁,李蘊(yùn)澍,馬琦,吳子健,徐懷德,李梅.不同干燥方式對杏鮑菇滋味成分的影響研究[J].食品研究與開發(fā),2020,41(16):8-13. 14. 李婷婷,趙鑫,任葉琳,任佳楠,韓雪容.細(xì)菌纖維素合成菌的篩選、鑒定及其產(chǎn)物結(jié)構(gòu)和性質(zhì)表征[J].中國釀造,2021,40(02):35-39. 13. 趙欣,梁克紅,朱宏,劉莉,王靖.不同品種梨營養(yǎng)品質(zhì)及風(fēng)味物質(zhì)比較研究[J].食品安全質(zhì)量檢測學(xué)報,2020,11(21):7797-7805. 12. 袁啟鳳,嚴(yán)佳文,王紅林,李仕品,陳楠,王宇,韓秀梅,馬玉華.百香果品種‘紫香1號’果實(shí)糖、酸和維生素成分分析[J].中國果樹,2019(04):43-47. 11. 代琳, 徐媛媛, 熊博,等. 黃果柑果實(shí)抗壞血酸,谷胱甘肽和有機(jī)酸積累特性[J]. 浙江農(nóng)業(yè)學(xué)報, 2018, v.30;No.189(08):75-82. 10. 馬巖石, 姜明, 劉振艷,等. 釀酒酵母QY-1發(fā)酵過程中有機(jī)酸及游離氨基酸變化分析[J]. 中國釀造, 2019(10). 9. 姜鵬, 孫言才, 蔡穎,等. 基于超高效液相色譜-高分辨質(zhì)譜聯(lián)用技術(shù)研究苦參醇提物致大鼠肝毒性的尿液代謝組[J]. 安徽中醫(yī)藥大學(xué)學(xué)報, 2018. 8. 李維妮, 張宇翔, 魏建平,等. 益生菌發(fā)酵蘋果汁工藝優(yōu)化及有機(jī)酸的變化[J]. 食品科學(xué), 2017(22):80-87. 7. 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(jī)酸的變化分析[J]. 食品工業(yè)科技, 2017, 38(014):121-125. 6. 龔芳芳, 樊衛(wèi)國. 外源檸檬酸對石灰性黃壤養(yǎng)分活化及刺梨實(shí)生苗養(yǎng)分吸收與生長的影響[J]. 中國農(nóng)業(yè)科學(xué), 2018. 5. 任喜波 戴希堯 張俊花 等. 不同蘿卜品種淀粉酶活性的差異研究[J]. 北方園藝 2012(22):21-23. 4. 任曉寧 張宇 陳其玲 等. 不同發(fā)酵條件對模擬葡萄酒中酒酒球菌檸檬酸代謝的影響[J]. 食品工業(yè)科技 2017(04):180-185. 3. 裴芳藝 姜明 馬巖石 等. 3株釀酒酵母發(fā)酵過程中有機(jī)酸含量變化分析[J]. 食品與機(jī)械 2019(10). 2. 金湛, 朱英, 程榆平,等. 酶解提取紅花中脫水紅花黃色素B工藝的優(yōu)化[J]. 中成藥, 2016(7):1640-1643. 1. 鄭平平, 何昱, 金湛,等. 遺傳算法優(yōu)化紅腺忍冬葉中綠原酸的酶解提取工藝[J]. 中華中醫(yī)藥學(xué)刊, 2017(03):211-214.

質(zhì)檢證書(COA)

如何獲取質(zhì)檢證書(COA)?
請輸入貨號和一個與之匹配的批號。
例如:
批號:JS298415 貨號:S20001-25g
在貨品標(biāo)簽上如何找到貨號和批號?

摩爾濃度計算器

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

=
×
×

相關(guān)產(chǎn)品