• 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。

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• 23. [IF=6.1] Jianfu Qiao et al."Characterization and Antioxidant and Antibacterial Activities of Carboxymethylated Tamarind Seed Polysaccharide Composite Films Incorporated with ε-Polylysine and Their Application in Fresh-Cut Green Bell Pepper Preservation."JOURNAL OF

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• 13. 李宏祥,王春发,杨玉,卜范文,方升亮,朱捷,李健仁.不同栽培管理对猪血桃果实品质的影响[J].湖南农业科学,2021(01):23-25.

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• 9. 陈荣豪 陈文学 陈海明 等. 乳酸菌发酵过程中番木瓜饮料的主要成分分析与抗氧化活性变化[J]. 食品科学 2018.

• 8. 王磊, 赵悦琳, 刘长姣,等. 葡萄糖氧化酶抑制苹果汁褐变工艺的研究[J]. 中国食品添加剂, 2018, 000(002):156-160.

• 7. 汪旭, 陈野. 绿豆萌芽过程营养成分变化规律[J]. 食品研究与开发, 2015, 36(009):1-4.

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• 5. 许培振 罗昱 林梓 等. 响应面优化葡萄糖氧化酶抑制刺梨果汁褐变工艺[J]. 食品科学 2016(24):55-60.

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输入产品批号：

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 *