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沸点： 463.6℃ at 760mmHg 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。
4. [7.7] Jiayu Zhang et al."Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECUL 3. [IF=8.1] Jin-Ming Tan et al."Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread."FOOD RESEARCH INTERNATIONAL.2023 Oct;172:113229 2. [IF=4.24] Olayemi E. Dudu et al."Changes in structural and functional characteristics of cassava flour by additive complexations stimulated by hydrothermal conditions."Food Biosci. 2021 Oct;43:101289 1. [IF=4.952] Olayemi E. Dudu et al."Bread-making potential of heat-moisture treated cassava flour-additive complexes."Lwt Food Sci Technol. 2020 Aug;130:109477
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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为： 质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol) pg ng μg mg g kg = fM pM nM μM mM M * nL μL mL L *
本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：
