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等級
analytical standard
蒸汽密度
>1 (vs air)
蒸汽壓力
760 mmHg ( 165 °C)
化驗
≥97.5% (GC)
儲存期限
limited shelf life, expiry date on the label
技術
HPLC: suitable
gas chromatography (GC): suitable
雜質
≤1.0% water
折射率
n20/D 1.483 (lit.)
bp
165-166 °C (lit.)
密度
1.043 g/mL at 25 °C (lit.)
應用
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
格式
neat
儲存溫度
2-8°C
SMILES 字串
CSCCC=O
InChI
1S/C4H8OS/c1-6-4-2-3-5/h3H,2,4H2,1H3
InChI 密鑰
CLUWOWRTHNNBBU-UHFFFAOYSA-N
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應用
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Journal of agricultural and food chemistry, 62(32), 8023-8033 (2014-07-30)
The application of phenolic compounds to suppress Maillard chemistry and off-flavor development in ultrahigh-termperature (UHT)-processed milk during processing and storage was investigated. Five phenolic compounds were examined for structure-reactivity relationships (catechin, genistein, daidzein, 1,2,3-trihydroxybenzene, and 1,3,5-trihydroxybenzene). The levels of key
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