久久午夜夜伦鲁鲁片不卡_久久精品久久久久观看99水蜜桃_国产伦精品一区二区三区视频你 _国产精品亚洲А∨无码播放_俄罗斯6一12呦女精品资源_极品欧美人体XXXX图片_亚洲综合一区二区精品久久_亚洲无码在线中文_特黄国产禁在线观看_а∨天堂在线中文免费不卡_最新日本aⅴ一区二区三区_97人妻超7碰总站_妖精视频成人免费大片观看_精品久久思思中文字幕电影_久久伊人一本亚洲

無(wú)水草酸

分析標(biāo)準(zhǔn)品,HPLC≥98%

Oxalic acid

CAS號(hào)：144-62-7

分子式：C2H2O4

分子量：90.03

MDL：MFCD00002573

別名：酢漿草酸; 乙二酸; 修酸; 草酸,無(wú)水; 無(wú)水草酸;;Ethanedioic acid; Wood bleach; Aktisal; Aquisal; Oxaalzuur; BETZ 0295; oxalic; DeerClean; HOOCCOOH

產(chǎn)品介紹

熔點(diǎn)：189.5℃

沸點(diǎn)：365.1℃

外觀(guān)：白色晶體

溶解性：溶于水、乙醇，不溶于苯、氯仿。

儲(chǔ)存條件：2-8℃

注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶(hù)參考交流研究之用。

參考文獻(xiàn)(103篇)

103. [IF=5.1] Yonghui Yu et al."Nutritional Value Improvement of Oats by Solid-State Fermentation with Monascus purpureus."Foods.2025 Jan;14(10):1703

102. [IF=5.9] Xun Sun et al."Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles."Food Bioscience.2025 Jul;69:106942

101. [IF=9.7] De Zhou et al."Deep eutectic solvent extraction of polysaccharides from Gastrodiae elata with ultrasonic and enzymes assistance: Process optimization, structure, and antioxidant activity."ULTRASONICS SONOCHEMISTRY.2025 May;:107383

100. [IF=10.7] Xinyu Li et al."Understanding the air sensitivity and deterioration mechanism of the Na4Fe3(PO4)2P2O7 cathode for Na-ion batteries."Journal of Materials Chemistry A.2024 Oct;:

99. [IF=7] Xianqiang Chen et al."Mechanism of red pigment formation in lotus rhizome soup during cooking: The role of polyphenols, iron and organic acids."FOOD RESEARCH INTERNATIONAL.2024 Dec;197:115266

98. [IF=4.7] Yongmei He et al."Enhancement of Tomato Fruit Quality Through Moderate Water Deficit."Foods.2024 Jan;13(22):3540

97. [IF=4.8] Zhiwei Sun et al."Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains."Food Bioscience.2024 Dec;62:105401

96. [IF=4.9] Hongjian Zhang et al."Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2024 Jan;25(22):11984

95. [IF=4.8] Xiaoqiang Zou et al."Composite enzymatic hydrolysis for producing Harlikar apple juice with increased dietary fiber content and antioxidant capacity."Food Bioscience.2024 Dec;62:105508

94. [IF=5.6] Yang Cheng et al."Optimizing fabrication of coated fertilizers integrated with biochar for enhanced slow-release properties: Mechanisms and cost-effectiveness analysis."INDUSTRIAL CROPS AND PRODUCTS.2024 Dec;222:120077

93. [IF=7] Teng Long Miao et al."Microwave replacing traditional concentrating process to promote the synthesis of mumefural in Prunus mume extract."FOOD RESEARCH INTERNATIONAL.2024 Nov;:115370

92. [IF=4.7] Chen Yang et al."A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese Vitis vinifera × Vitis labrusca and Vitis vinifera Grapes."Foods.2024 Dec;13(23):3889

91. [IF=2.6] Guo Huihui et al."Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2025 J

90. [IF=3.2] Tongwei Guan et al."Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains."JOURNAL OF FOOD SCIENCE.2025 Feb;90(2):e70067

89. [IF=3.2] Yuan-ting Zhu et al."Functional yacon juice fermented by Lactiplantibacillus plantarum QS7T: Chemical composition, flavor volatiles, and gut microbiota modulation."JOURNAL OF FOOD SCIENCE.2025 Feb;90(2):e17528

88. [IF=4.8] Liheng Shao et al."Changes in nutrient composition, antioxidant capacity, phenolics, and volatile organic compounds in black mulberry vinegar across different fermentation stages."Food Bioscience.2025 Feb;:106222

87. [IF=3.8] Zhiwei Sun et al."High-resolution mass spectrometry-based assessment of chemical composition's effect on the honey color."JOURNAL OF CHROMATOGRAPHY A.2025 May;1748:465880

86. [IF=7] Yaqi Zhao et al."Effects of drying methods on phytochemicals and antioxidant activity of broccoli by-products."FOOD RESEARCH INTERNATIONAL.2025 May;208:116284

85. [IF=4.2] Caiyan Meng et al."Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves."MOLECULES.2025 Jan;30(8):1703

84. [IF=7] Chi Zhao et al."Impact of Staphylococcus carnosus DG06 inoculation on microbial and metabolic profiles during Cantonese soy sauce fermentation."FOOD RESEARCH INTERNATIONAL.2025 Jun;211:116363

83. [IF=5.3] Cheng Lin et al."Cathodes Based on Mg Ions Intercalated into Oxygen-Vacant Ammonium Vanadate Nanoribbons for Prolonged Cyclic Stability of Aqueous Zinc-Ion Batteries."ACS Applied Nano Materials.2025;8(17):8720–8727

82. [IF=4] Xina Cong et al."Determination of organic acids in dried Actinidia arguta by pipette tip-based micro matrix solid-phase dispersion coupled with high performance liquid chromatography."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2024 Dec;136:106714

81. [IF=1.8] Jingyao Xia et al."Serum metabolome analysis reveals medicinal fungi Phellinus igniarius ameliorated type 2 diabetes mellitus indications in rats via modulation of amino acid and carbohydrate metabolism."BIOMEDICAL CHROMATOGRAPHY.2024 Aug;:e5979

80. [IF=2.9] Peng Yuanyuan et al."Fermentation of enzymatical feijoa fruit juice by probiotic bacteria: nutritional composition, bioactive phenolics, and antioxidant activities."Journal of Food Measurement and Characterization.2024 Aug;:1-13

79. [IF=4.8] Xiaojie Wang et al."Microbial Succession and Flavor Impact during Natural Fermentation of Tartary buckwheat sourdough."Food Bioscience.2024 Aug;:105008

78. [IF=4.8] Zijian Zhu et al."Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non-Saccharomyces yeasts during alcoholic fermentation."Food Bioscience.2024 Oct;61:104963

77. [IF=8.5] Wangsheng Sun et al."Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine."FOOD CHEMISTRY.2024 Dec;460:140758

76. [IF=3.4] Zhao Xiaona et al."Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties."Journal of Food Measurement and Characterization".2024 May;:1-13

75. [IF=4.3] Ju Li et al."Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106384

74. [IF=6.3] Wenmin Ao et al."Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum."Current Research in Food Science".2024 Jan;8:100743

73. [IF=5.2] Pengfei Bi et al."Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages."Food Bioscience".2024 Jun;59:103870

72. [IF=5.2] Ruitong Hou et al."Nutritional- and flavor-enhancing effects of biomass production by Rhodotorula spp. on cantaloupe juice."Food Bioscience".2024 Jun;59:103866

71. [IF=3.3] Wen Jinli et al."Effects of different fermentation methods on the quality of wines made from Actinidia argute."EUROPEAN FOOD RESEARCH AND TECHNOLOGY".2024 Mar;:1-13

70. [IF=4.1] Liping Gao et al."Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;:

69. [IF=4.2] Lu Wei et al."Response Surface Modelling of Six Organic Acids from Pinellia ternata (Thunb.) Breit by Ultrasound-Assisted Extraction and Its Determination by High-Performance Liquid Chromatography Coupled to Triple Quadrupole Mass Spectrometry."Chemosenso

68. [IF=5.2] Fan Yang et al."Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes."Food Bioscience".2024 Apr;58:103772

67. [IF=6.1] Yunting Zhang et al."Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system."Food Chemistry-X".2024 Mar;21:101252

66. [IF=5.4] Rui Cai et al."Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice."INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY.2024 Mar;413:110576

65. [IF=8.8] Yaqi Zhao et al."A comparative metabolomics analysis of phytochemcials and antioxidant activity between broccoli floret and by-products (leaves and stalks)."FOOD CHEMISTRY.2024 Jun;443:138517

64. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837

63. [IF=4.6] Jinli Wen et al."Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry."MOLECULES.2023 Jan;28(22):7559

62. [IF=4.3] Ye Gu et al."Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.10.1016/j.jfca.2023.105706

61. [IF=5.2] Yanli He et al."Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different Actinidia argute Resources Based on High-Performance Liquid Chromatography (HPLC) and Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-G

60. [IF=5.2] Jinli Wen et al."Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis."Foods.10.3390/foods12183345

59. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258

58. [IF=4.9] Zhang Min et al."Discovery and evaluation of active compounds from Xuanfei Baidu formula against COVID-19 via SARS-CoV-2 Mpro."Chinese Medicine.2023 Dec;18(1):1-14

57. [IF=8.1] Jiayin Huang et al."The highly stable indicator film incorporating roselle anthocyanin co-pigmented with oxalic acid: Preparation, characterization and freshness monitoring application."FOOD RESEARCH INTERNATIONAL.2023 Aug;:113416

56. [IF=8.8] Jiayin Huang et al."The stable co-pigmented roselle anthocyanin active film extended shelf life of Penaeus vannamei better: Mechanism revealed by the TMT-labeled proteomic strategy."FOOD CHEMISTRY.2024 Jan;432:137238

55. [IF=4.1] Xiaoqin Luo et al."Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles."JOURNAL OF THE SCIENCE OF F

54. [IF=5.2] Min Qian et al."Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu."Foods.2023 Jan;12(15):2915

53. [IF=5.2] Shengchao Wang et al."Nutritional Profile Changes in an Insect–Fungus Complex of Antheraea pernyi Pupa Infected by Samsoniella hepiali."Foods.2023 Jan;12(14):2796

52. [IF=6] Yueyin Zhang et al."Zanthoxylum bungeanum fruits extract/hydroxypropyl-β-cyclodextrin/NaCl inclusion complexes as a salt substitute for control the quality and safety of low-salt Sichuan paocai."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;:115074

51. [IF=8.4] Ying Xing et al."Non-thermal treatments of strawberry pulp: the relationship between quality attributes and microstructure."ULTRASONICS SONOCHEMISTRY.2023 Jul;:106508

50. [IF=8.2] Hang Qu et al."An efficient approach for extraction of polysaccharide from abalone (Haliotis Discus Hannai Ino) viscera by natural deep eutectic solvent."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Jul;244:125336

49. [IF=3.752] Meng Wang et al."Oxalic acid blocked the binding of spike protein from SARS-CoV-2 Delta (B.1.617.2) and Omicron (B.1.1.529) variants to human angiotensin-converting enzymes 2."PLoS One.2023 May;18(5):e0285722

48. [IF=5.318] Gengan Du et al."Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice."Food Bioscience.2023 Jun;53:102555

47. [IF=6.59] Chen De-Quan et al."Adding functional properties to beer with jasmine tea extract."Frontiers in Nutrition.2023 Mar;10:291

46. [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

45. [IF=0] Qianting Liu et al."Novel applications of exogenous melatonin on cold stress mitigation in postharvest cucumbers."Journal of Agriculture and Food Research.2022 Dec;10:100459

44. [IF=2.923] Jiahui Wang et al."Inheritance of Fruit Weight, Size and Organic Acid Content in a Distant Hybrid Population of Longan ‘Huanongzao’ and Lychee ‘Ziniangxi’."Horticulturae.2022 Nov;8(11):999

43. [IF=3.498] Sun Liping et al."Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Oct;:1-12

42. [IF=4.927] Yemei Dai et al."Formation Optimization, Characterization and Antioxidant Activity of Auricularia auricula-judae Polysaccharide Nanoparticles Obtained via Antisolvent Precipitation."MOLECULES.2022 Jan;27(20):7037

41. [IF=5.561] Yiping Yu et al."Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste."Foods.2022 Jan;11(20):3232

40. [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

39. [IF=5.548] Xue Bai et al."Control of post-acidification and shelf-life prediction of apple juice fermented by lactobacillus."FOOD CONTROL. 2022 Sep;139:109076

38. [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

37. [IF=6.576] Rui Wang et al."Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China."Front Nutr. 2021; 8: 796294

36. [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

35. [IF=3.638] Nan Sun et al."Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae."J Sci Food Agr. 2022 Jan;102(1):175-184

34. [IF=4.24] Mengzhen Han et al."Effect of mixed Lactobacillus on the physicochemical properties of cloudy apple juice with the addition of polyphenols-concentrated solution."Food Biosci. 2021 Jun;41:101049

33. [IF=4.35] Huali Chen et al."High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice."Foods. 2019 Aug;8(8):308

32. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460

31. [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

30. [IF=6.789] Jia Liu et al."High temperature Mn2O3/Mn3O4 and Co3O4/CoO systems for thermo-chemical energy storage."J Environ Manage. 2020 Aug;267:110582

29. [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

28. [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

27. [IF=2.478] Qiang Chang et al."Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) Cultivars."J Food Sci. 2017 Jun;82(6):1369-1377

26. [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

25.  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

24.  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

23.  Chen, Huali, et al. "High hydrostatic pressure and Co-fermentation by lactobacillus rhamnosus and gluconacetobacter xylinus improve flavor of yacon-litchi-longan juice." Foods 8.8 (2019): 308.https:##doi.org/10.3390/foods8080308

22.  Xu, Xinxing, et al. "Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)." Food Microbiology 91 (2020): 103510.https:##doi.org/10.1016/j.fm.2020.103510

21.  Liu, Jia, et al. "High temperature Mn2O3/Mn3O4 and Co3O4/CoO systems for thermo-chemical energy storage." Journal of environmental management 267 (2020): 110582.https:##doi.org/10.1016/j.jenvman.2020.110582

20.  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.

19.  Wang, Haoyu, Yan Huang, and Chuanhe Zhu. "Effects of lactic acid bacteria fermentation on organic acids, volatile aroma components, and sensory quality of Hawthorn pulp." IOP Conference Series: Earth and Environmental Science. Vol. 267. No. 6. IOP Publishi

18.  劉平,王雪梅,向琴,孫文佳,李亞隆,李佳釔,陳志偉,車(chē)振明.郫縣豆瓣智能后發(fā)酵工藝優(yōu)化及品質(zhì)分析[J].食品科學(xué),2020,41(22):166-176.

17.  吳玉霞,劉玉蓮,馬朝玲,毛娟,楊江山,王延秀,常永義.高寒荒漠區(qū)延后栽培葡萄品質(zhì)分析[J].食品與發(fā)酵工業(yè),2021,47(01):88-96.

16.  馬艷莉,丁玉峰,李素萍,梁靜靜,席曉麗,劉亞瓊,王頡.中國(guó)懷來(lái)不同葡萄品種品質(zhì)比較[J].食品研究與開(kāi)發(fā),2020,41(15):137-142.

15.  薛曉敏,韓雪平,王金政,董放.不同采收期李果實(shí)糖酸組分分析[J].江蘇農(nóng)業(yè)科學(xué),2020,48(21):220-224.

14.  王思威, 劉艷萍, 王瀟楠,等. 基于高效液相色譜-三重四極桿串聯(lián)質(zhì)譜技術(shù)測(cè)定鮮荔枝果肉中10種有機(jī)酸含量[J]. 農(nóng)藥學(xué)學(xué)報(bào), 2019(3).

13.  代琳, 徐媛媛, 熊博,等. 黃果柑果實(shí)抗壞血酸,谷胱甘肽和有機(jī)酸積累特性[J]. 浙江農(nóng)業(yè)學(xué)報(bào), 2018, v.30;No.189(08):75-82.

12.  嚴(yán)超, 侯麗娟, 齊曉茹,等. 紅棗白蘭地發(fā)酵過(guò)程中酒醅氨基酸和有機(jī)酸的變化分析[J]. 食品工業(yè)科技, 2017, 38(014):121-125.

11.  TUKHVATSHIN MARAT,張釬,屈艷勤,鄭德勇,楊江帆,葉乃興.白茶加工過(guò)程中有機(jī)酸組分含量分析[J].福建茶葉,2019,41(03):11-12.

10.  龔芳芳, 樊衛(wèi)國(guó). 外源檸檬酸對(duì)石灰性黃壤養(yǎng)分活化及刺梨實(shí)生苗養(yǎng)分吸收與生長(zhǎng)的影響[J]. 中國(guó)農(nóng)業(yè)科學(xué), 2018.

9.  楊春霞, 茍春林, 單巧玲. 葡萄酒釀造過(guò)程中有機(jī)酸變化規(guī)律研究[J]. 中國(guó)釀造, 2017(4).

8.  崔文甲, 李曉, 王月明,等. 腌漬黃瓜脫鹽工藝的研究[J]. 食品工業(yè), 2018.

7.  蒲云峰, 丁甜, 鐘建軍,等. 新疆12種干果的營(yíng)養(yǎng)品質(zhì)及抗氧化分析[J]. 中國(guó)食品學(xué)報(bào), 2019, 19(05):293-300.

6.  楊春霞. 基于離子交換-電導(dǎo)檢測(cè)法對(duì)釀酒葡萄中有機(jī)酸含量進(jìn)行分析[J]. 分析測(cè)試學(xué)報(bào), 2016(9):1162-1166

5.  鄒穎, 卜智斌, 余元善,等. 酶法制備紫馬鈴薯汁及其乳酸菌發(fā)酵特性[J]. 食品工業(yè)科技, 2020, v.41;No.442(02):22-26+32.

4.  楊紫瑩,王芳靜,金傳山,張亞中,于杰,唐傳華.法半夏產(chǎn)業(yè)化生產(chǎn)的“減毒-存效"研究[J].中南藥學(xué),2020,18(03):449-453.

3.  陳華麗, 吳繼軍, 鄒波,等. 木醋桿菌對(duì)乳酸菌發(fā)酵復(fù)合果汁的影響[J]. 現(xiàn)代食品科技, 2019, 35(03):131-138+145.

2.  王晶, 萬(wàn)智博, 許超麗,等. 新疆產(chǎn)區(qū)釀酒葡萄果實(shí)中有機(jī)酸的比較分析[J]. 現(xiàn)代食品科技, 2020, v.36;No.246(02):75+255-260.

1.  吳林  張強(qiáng)  臧慧明 等. 云南麗江和吉林靖宇藍(lán)莓糖酸組分差異化分析[J]. 中國(guó)果樹(shù)  2019  No.200(06):60-64+70.

從2011年開(kāi)始我們致力于在生命科學(xué)領(lǐng)域、生物醫(yī)學(xué)實(shí)驗(yàn)技術(shù)及論文潤(rùn)色服務(wù)，協(xié)助客戶(hù)各類(lèi)實(shí)驗(yàn)服務(wù)及論文潤(rùn)色十余年，是客戶(hù)您值得信賴(lài)的科研合作伙伴!

如果您受時(shí)間、試驗(yàn)條件等限制而無(wú)法完成您的課題研究，歡迎您與我們聯(lián)系。

實(shí)驗(yàn)技術(shù)服務(wù)：