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6. [IF=8.8] Feng Xue et al."Physicochemical properties of active films of rose essential oil produced using soy protein isolate-polyphenol conjugates for cherry tomato preservation."FOOD CHEMISTRY".2024 May;:139614 5. [IF=4] Yuan Yu-Han et al."Antifungal mechanism of rose, mustard and their blended essential oils against Cladosporium allicinum isolated from Xinjiang naan and its storage application."JOURNAL OF APPLIED MICROBIOLOGY.2024 Jan;: 4. [IF=5.6] Yuan Yu-Han et al."Anti-Stenotrophomonas maltophilia Mechanism of Rose Essential Oil: A Metabolomic Study."Food and Bioprocess Technology.2023 Dec;:1-13 3. [IF=6.443] Yingzhu Liu et al."Chitosan/esterified chitin nanofibers nanocomposite films incorporated with rose essential oil: Structure, physicochemical characterization, antioxidant and antibacterial properties."Food Chemistry-X.2023 Jun;18:100714 2. [6.449] Yuhan Yuan et al."Antibacterial mechanism of rose essential oil against Pseudomonas putida isolated from white Hypsizygus marmoreus at cellular and metabolic levels."INDUSTRIAL CROPS AND PRODUCTS.2023 Jun;196:116523 1. [IF=7.514] Yin Zhu et al."Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach."Food Chem. 2021 Dec;365:130615
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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：
