丙酮酸 Purity≥98%

Pyruvic acid

源叶
B24354
127-17-3
C3H4O3
88.06
MFCD00002585
2-氧代丙酸; 2-酮基丙酸; 乙酰甲酸; 乙酰基甲酸; α-酮基丙酸;
品牌 货号 产品规格 价格(RMB) 库存(上海) 北京 武汉 南京 购买数量
源叶 B24354-100mg Purity≥98% ¥200.00元 >10 - - 1
源叶 B24354-1g Purity≥98% ¥900.00元 6 - - -
产品介绍 参考文献(40篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

有类似乙酸气味。易吸湿,易聚合。见光色变深。除质纯而避光密封保存外,在贮存过程中易产生聚合、分解现象。能与水、醇、醚混溶。有腐蚀性。

熔点: 11-12 °C(lit.)
沸点: 165°C
外观: 无色至淡黄色液体
溶解性: 能与水、醇、醚混溶。易吸湿,易聚合。
敏感性: 对光敏感
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。

参考文献(40篇)

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[IF=6.796] Shunzhang Chen et al."The biochemical behavior and mechanism of uranium(Ⅵ) bioreduction induced by natural Bacillus thuringiensis."Journal of Environmental Sciences.2022 Dec;: 30. [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 29. [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 28. [IF=8.943] Chaoyang Liu et al."Exposure to the environmentally toxic pesticide maneb induces Parkinson's disease-like neurotoxicity in mice: A combined proteomic and metabolomic analysis."CHEMOSPHERE.2022 Sep;:136344 27. [IF=7.425] Jiao Wu et al."Bioactive characterization of multifloral honeys from Apis cerana cerana, Apis dorsata, and Lepidotrigona flavibasis."FOOD RESEARCH INTERNATIONAL.2022 Nov;161:111808 26. [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 25. [IF=9.423] Yi Li et al."Blockage of citrate export prevents TCA cycle fragmentation via Irg1 inactivation."Cell Rep. 2022 Feb;38:110391 24. [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 23. [IF=3.638] Yingying Han et al."Effect of bentonite and calcium chloride on apple wine."J Sci Food Agr. 2022 Jan;102(1):425-433 22. [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 21. [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 20. [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 19. [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 18. [IF=3.06] Peng Jiang et al."Hepatotoxicity Induced by Sophora flavescens and Hepatic Accumulation of Kurarinone, a Major Hepatotoxic Constituent of Sophora flavescens in Rats."Molecules. 2017 Nov;22(11):1809 17. [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 16. [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 15. 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 14. 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 13. 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. 12. Li, Qi, Wei Liu, and Xiashi Zhu. "Green Choline Amino Acid Ionic Liquid Aqueous Two-Phase Extraction Coupled with HPLC for Analysis Sunset Yellow in Beverages." Food Analytical Methods 12.11 (2019): 2527-2534. 11. 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