产品封面图
文献支持

Oxalic acid-Ethanedioic acid

无水草酸
收藏
  • ¥200
  • YOYOBIO
  • 国产/进口
  • YJ-B20132-100mg
  • 2025年08月26日
    avatar
  • 企业认证

    点击 QQ 联系

  • 万千商家帮你免费找货

    0 人在求购买到急需产品
    • 详细信息
    • 文献和实验
    • 技术资料
    • 保存条件

      2-8℃

    • 保质期

      见包装

    • 英文名

      Oxalic acid-Ethanedioic acid 无水草酸

    • 库存

      大量现货

    • 供应商

      上海研谨生物

    • CAS号

      144-62-7

    • 规格

      100mg

    无水草酸

        

    分析标准品,HPLC≥98%

    Oxalic acid

    CAS号:144-62-7

    分子式:C2H2O4

    分子量:90.03

    MDL:MFCD00002573

    别名:酢浆草酸; 乙二酸; 修酸; 草酸,无水; 无水草酸;;Ethanedioic acid; Wood bleach; Aktisal; Aquisal; Oxaalzuur; BETZ 0295; oxalic; DeerClean; HOOCCOOH;

     

    货号

    规格/参数/品牌

    价格

    货期

    YJ-B20132-100mg

    分析标准品,HPLC98%

    200.00

    现货

    YJ-B20132-500mg

    分析标准品,HPLC98%

    550.00

    现货

    YJ-B20132-5g

    分析标准品,HPLC98%

    2350.00

    现货

    JS24575-100g

    98%

    135.00

    现货

    JS24575-500g

    98%

    230.00

    现货

    YJ-B62296-2ml

    分析标准品,1000μg/ml in H2O

    350.00

    2-3天

    JV34680-25g

    无水级, 99%

    142.00

    现货

    JV34680-100g

    无水级, 99%

    155.00

    现货

    JV34680-500g

    无水级, 99%

    248.00

    现货

    JV34680-2.5kg

    无水级, 99%

    729.00

    现货

    JV34680-12×500g

    无水级, 99%

    1883.00

    现货

    JV34680-25kg

    无水级, 99%

    3689.00

    现货

    JV34681-25g

    无水级, 99.999% metals basis

    469.00

    现货

    JV34681-100g

    无水级, 99.999% metals basis

    1299.00

    2-3天

    JV34682-25g

    无水级, 99.99% metals basis

    207.00

    现货

    JV34682-100g

    无水级, 99.99% metals basis

    466.00

    现货

    JV34682-500g

    无水级, 99.99% metals basis

    1277.00

    现货

    JV34682-2.5kg

    无水级, 99.99% metals basis

    3557.00

    现货

    产品介绍

    熔点: 189.5°C

    沸点: 365.1°C

    外观: 白色晶体

    溶解性: 溶于水、乙醇,不溶于苯、氯仿。

    储存条件: 2-8℃

    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。

    风险提示:丁香通仅作为第三方平台,为商家信息发布提供平台空间。用户咨询产品时请注意保护个人信息及财产安全,合理判断,谨慎选购商品,商家和用户对交易行为负责。对于医疗器械类产品,请先查证核实企业经营资质和医疗器械产品注册证情况。

    图标文献和实验
    该产品被引用文献

    参考文献(100篇)

    100. [IF=10.7] Xinyu Li et al."Understanding the air sensitivity and deterioration mechanism of the Na4Fe3(PO4)2P2O7 cathode for Na-ion batteries."Journal of Materials Chemistry A.2024 Oct;:

    99. [IF=7] Xianqiang Chen et al."Mechanism of red pigment formation in lotus rhizome soup during cooking: The role of polyphenols, iron and organic acids."FOOD RESEARCH INTERNATIONAL.2024 Dec;197:115266

    98. [IF=4.7] Yongmei He et al."Enhancement of Tomato Fruit Quality Through Moderate Water Deficit."Foods.2024 Jan;13(22):3540

    97. [IF=4.8] Zhiwei Sun et al."Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains."Food Bioscience.2024 Dec;62:105401

    96. [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

    95. [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

    94. [IF=5.6] Yang Cheng et al."Optimizing fabrication of coated fertilizers integrated with biochar for enhanced slow-release properties: Mechanisms and cost-effectiveness analysis."INDUSTRIAL CROPS AND PRODUCTS.2024 Dec;222:120077

    93. [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

    92. [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

    91. [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

    90. [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

    89. [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

    88. [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

    87. [IF=3.8] Zhiwei Sun et al."High-resolution mass spectrometry-based assessment of chemical composition's effect on the honey color."JOURNAL OF CHROMATOGRAPHY A.2025 May;1748:465880

    86. [IF=7] Yaqi Zhao et al."Effects of drying methods on phytochemicals and antioxidant activity of broccoli by-products."FOOD RESEARCH INTERNATIONAL.2025 May;208:116284

    85. [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

    84. [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

    83. [IF=5.3] Cheng Lin et al."Cathodes Based on Mg Ions Intercalated into Oxygen-Vacant Ammonium Vanadate Nanoribbons for Prolonged Cyclic Stability of Aqueous Zinc-Ion Batteries."ACS Applied Nano Materials.2025;8(17):8720–8727

    82. [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

    81. [IF=1.8] Jingyao Xia et al."Serum metabolome analysis reveals medicinal fungi Phellinus igniarius ameliorated type 2 diabetes mellitus indications in rats via modulation of amino acid and carbohydrate metabolism."BIOMEDICAL CHROMATOGRAPHY.2024 Aug;:e5979

    80. [IF=2.9] Peng Yuanyuan et al."Fermentation of enzymatical feijoa fruit juice by probiotic bacteria: nutritional composition, bioactive phenolics, and antioxidant activities."Journal of Food Measurement and Characterization.2024 Aug;:1-13

    79. [IF=4.8] Xiaojie Wang et al."Microbial Succession and Flavor Impact during Natural Fermentation of Tartary buckwheat sourdough."Food Bioscience.2024 Aug;:105008

    78. [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

    77. [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

    76. [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

    75. [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

    74. [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

    73. [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

    72. [IF=5.2] Ruitong Hou et al."Nutritional- and flavor-enhancing effects of biomass production by Rhodotorula spp. on cantaloupe juice."Food Bioscience".2024 Jun;59:103866

    71. [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

    70. [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;:

    69. [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

    68. [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

    67. [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

    66. [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

    65. [IF=8.8] Yaqi Zhao et al."A comparative metabolomics analysis of phytochemcials and antioxidant activity between broccoli floret and by-products (leaves and stalks)."FOOD CHEMISTRY.2024 Jun;443:138517

    64. [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

    63. [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

    62. [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

    61. [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

    60. [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

    59. [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

    58. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14

    57. [IF=8.1] Jiayin Huang et al."The highly stable indicator film incorporating roselle anthocyanin co-pigmented with oxalic acid: Preparation, characterization and freshness monitoring application."FOOD RESEARCH INTERNATIONAL.2023 Aug;:113416

    56. [IF=8.8] Jiayin Huang et al."The stable co-pigmented roselle anthocyanin active film extended shelf life of Penaeus vannamei better: Mechanism revealed by the TMT-labeled proteomic strategy."FOOD CHEMISTRY.2024 Jan;432:137238

    55. [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

    54. [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

    53. [IF=5.2] Shengchao Wang et al."Nutritional Profile Changes in an Insect–Fungus Complex of Antheraea pernyi Pupa Infected by Samsoniella hepiali."Foods.2023 Jan;12(14):2796

    52. [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

    51. [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

    50. [IF=8.2] Hang Qu et al."An efficient approach for extraction of polysaccharide from abalone (Haliotis Discus Hannai Ino) viscera by natural deep eutectic solvent."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Jul;244:125336

    49. [IF=3.752] Meng Wang et al."Oxalic acid blocked the binding of spike protein from SARS-CoV-2 Delta (B.1.617.2) and Omicron (B.1.1.529) variants to human angiotensin-converting enzymes 2."PLoS One.2023 May;18(5):e0285722

    48. [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

    47. [IF=6.59] Chen De-Quan et al."Adding functional properties to beer with jasmine tea extract."Frontiers in Nutrition.2023 Mar;10:291

    46. [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

    45. [IF=0] Qianting Liu et al."Novel applications of exogenous melatonin on cold stress mitigation in postharvest cucumbers."Journal of Agriculture and Food Research.2022 Dec;10:100459

    44. [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

    43. [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

    42. [IF=4.927] Yemei Dai et al."Formation Optimization, Characterization and Antioxidant Activity of Auricularia auricula-judae Polysaccharide Nanoparticles Obtained via Antisolvent Precipitation."MOLECULES.2022 Jan;27(20):7037

    41. [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

    40. [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

    39. [IF=5.548] Xue Bai et al."Control of post-acidification and shelf-life prediction of apple juice fermented by lactobacillus."FOOD CONTROL. 2022 Sep;139:109076

    38. [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

    37. [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

    36. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83

    35. [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

    34. [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

    33. [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

    32. [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

    31. [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

    30. [IF=6.789] Jia Liu et al."High temperature Mn2O3/Mn3O4 and Co3O4/CoO systems for thermo-chemical energy storage."J Environ Manage. 2020 Aug;267:110582

    29. [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

    28. [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

    27. [IF=2.478] Qiang Chang et al."Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) Cultivars."J Food Sci. 2017 Jun;82(6):1369-1377

    26. [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

    25. 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

    24. 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

    23. Chen, Huali, et al. "High hydrostatic pressure and Co-fermentation by lactobacillus rhamnosus and gluconacetobacter xylinus improve flavor of yacon-litchi-longan juice." Foods 8.8 (2019): 308.https:/#doi.org/10.3390/foods8080308

    22. 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

    21. Liu, Jia, et al. "High temperature Mn2O3/Mn3O4 and Co3O4/CoO systems for thermo-chemical energy storage." Journal of environmental management 267 (2020): 110582.https:/#doi.org/10.1016/j.jenvman.2020.110582

    20. Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https:/#doi.org/10.1016/j.foodchem.2020.

    19. Wang, Haoyu, Yan Huang, and Chuanhe Zhu. "Effects of lactic acid bacteria fermentation on organic acids, volatile aroma components, and sensory quality of Hawthorn pulp." IOP Conference Series: Earth and Environmental Science. Vol. 267. No. 6. IOP Publishi

    18. 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.

    17. 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.

    16. 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.

    15. 薛晓敏,韩雪平,王金政,董放.不同采收期李果实糖酸组分分析[J].江苏农业科学,2020,48(21):220-224.

    14. 王思威, 刘艳萍, 王潇楠,等. 基于高效液相色谱-三重四极杆串联质谱技术测定鲜荔枝果肉中10种有机酸含量[J]. 农药学学报, 2019(3).

    13. 代琳, 徐媛媛, 熊博,等. 黄果柑果实抗坏血酸,谷胱甘肽和有机酸积累特性[J]. 浙江农业学报, 2018, v.30;No.189(08):75-82.

    12. 严超, 侯丽娟, 齐晓茹,等. 红枣白兰地发酵过程中酒醅氨基酸和有机酸的变化分析[J]. 食品工业科技, 2017, 38(014):121-125.

    11. TUKHVATSHIN MARAT,张钎,屈艳勤,郑德勇,杨江帆,叶乃兴.白茶加工过程中有机酸组分含量分析[J].福建茶叶,2019,41(03):11-12.

    10. 龚芳芳, 樊卫国. 外源柠檬酸对石灰性黄壤养分活化及刺梨实生苗养分吸收与生长的影响[J]. 中国农业科学, 2018.

    9. 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).

    8. 崔文甲, 李晓, 王月明,等. 腌渍黄瓜脱盐工艺的研究[J]. 食品工业, 2018.

    7. 蒲云峰, 丁甜, 钟建军,等. 新疆12种干果的营养品质及抗氧化分析[J]. 中国食品学报, 2019, 19(05):293-300.

    6. 杨春霞. 基于离子交换-电导检测法对酿酒葡萄中有机酸含量进行分析[J]. 分析测试学报, 2016(9):1162-1166

    5. 邹颖, 卜智斌, 余元善,等. 酶法制备紫马铃薯汁及其乳酸菌发酵特性[J]. 食品工业科技, 2020, v.41;No.442(02):22-26+32.

    4. 杨紫莹,王芳静,金传山,张亚中,于杰,唐传华.法半夏产业化生产的“减毒-存效”研究[J].中南药学,2020,18(03):449-453.

    3. 陈华丽, 吴继军, 邹波,等. 木醋杆菌对乳酸菌发酵复合果汁的影响[J]. 现代食品科技, 2019, 35(03):131-138+145.

    2. 王晶, 万智博, 许超丽,等. 新疆产区酿酒葡萄果实中有机酸的比较分析[J]. 现代食品科技, 2020, v.36;No.246(02):75+255-260.

    1. 吴林 张强 臧慧明 等. 云南丽江和吉林靖宇蓝莓糖酸组分差异化分析[J]. 中国果树 2019 No.200(06):60-64+70.

    相关实验
    • Oxalic Acid

      Oxalate is a common constituent of many plant species. Some crop plants accumulate high levels of this dicarboxylic acid anion (oxalate). Depending on the species, oxalate accumulates primarily as soluble oxalate, insoluble calcium oxalate

    • 草酸 oxalic acid

        含有二分子结晶水的无色柱状结晶,是植物特别是草本植物常具有的成分,多以 K盐或 Ca盐的形式(不溶性)存在。酸模、酢浆草、秋海棠、巴蕉中以游离酸形式存在。某些微生物,例如曲霉( Asper- gillus)属的灰绿青霉( Penicillium glaucum)以及木材腐朽菌( Meruliue niveus)中也有草酸的形成。其形成机制是乙二醛酸( glyoxalie acid)的氧化。在人尿中也含有少量草酸,草酸钙是尿道结石的主要成分。因为是已经进行过氧化了的物质

    • 尿刊酸 urocanic acid

      β-咪唑丙烯酸。给予狗大量的组氨酸后可从尿中得到,还有细菌作用于组氨酸也能生成尿刊酸。在哺乳类的肝脏或细菌中作为从组氨酸到谷氨酸的代谢途径的中间体,在组氨酸酶的作用下进行分子内的无氧脱氨基而生成。通常尿刊酸在肝脏酶(尿刊酸酶)的作用下进一步分解转变成谷氨酸。  

    图标技术资料

    暂无技术资料 索取技术资料

    同类产品报价

    产品名称
    产品价格
    公司名称
    报价日期
    ¥770
    上海玉博生物科技有限公司
    2025年06月27日询价
    ¥100
    上海源叶生物科技有限公司
    2023年10月25日询价
    询价
    上海维亦特生物科技有限公司
    2025年07月07日询价
    询价
    上海甄准生物科技有限公司
    2025年06月19日询价
    询价
    谱析(上海)生物科技有限公司
    2025年06月30日询价
    文献支持
    Oxalic acid-Ethanedioic acid 无水草酸
    ¥200