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丙酮酸分析试剂盒主要用于具体和快速测量和分析啤酒、葡萄酒、果汁、食品和体液中的丙酮酸。

丙酮酸分析试剂盒流程图
丙酮酸分析试剂盒具有如下优势和特性:
- 超高性价比
- 所有的试剂在制备后稳定时间超过2年
- 非常快速的反应(~ 3分钟)
- Mega-Calc™软件工具可从我们的网站上获得,用于无忧无虑地处理原始数据
- 包括标准品
- 适用于手动、微孔板和自动分析仪格式
Analyte: Pyruvic Acid Assay Format: Spectrophotometer, Microplate, Auto-analyser Detection Method: Absorbance Wavelength (nm): 340 Signal Response: Decrease Linear Range: 0.3 to 40 µg of pyruvic acid per assay Limit of Detection: 0.39 mg/L Reaction Time (min): ~ 3 min Application examples: Wine, beer, fruit juices, soft drinks, cheese, dietary supplements, pharmaceuticals and other materials (e.g. biological cultures, samples, etc.). Method recognition: Novel method 关键词:- 丙酮酸分析试剂盒
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产品组分
内容
型号
规格 储存温度
丙酮酸分析试剂盒 K-PYRUV 100次 2-8°C 操作手册
1 1 常温
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注意事项
保存建议 厂家推荐蓝冰运输。当您收到产品后,按照说明书建议保存于-20°C。 -
FAQ

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The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae.
Scansani, S., Rauhut, D., Brezina, S., Semmler, H. & Benito, S. (2020). Foods, 9(10), 1423.
Cyanoflan: A cyanobacterial sulfated carbohydrate polymer with emulsifying properties.
Mota, R., Vidal, R., Pandeirada, C., Flores, C., Adessi, A., De Philippis, R., Nunes, C., Coimbra, M. A. & Tamagnini, P. (2020). Carbohydrate Polymers, 229, 115525.
Differential cytokine and metabolite production by cervicovaginal epithelial cells infected with Lactobacillus crispatus and Ureaplasma urealyticum.
Cavanagh, M., Amabebe, E. & Anumba, D. O. (2020). Anaerobe, 62, 102101.
Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China.
Zhang, K., Yang, J., Qiao, Z., Cao, X., Luo, Q., Zhao, J., Wang, F. & Zhang, W. (2019). Food Chemistry, 293, 32-40.
Acetate metabolism and the inhibition of bacterial growth by acetate.
Pinhal, S., Ropers, D., Geiselmann, J. & de Jong, H. (2019). Journal of Bacteriology, 201(13).
Selection of appropriate Schizosaccharomyces strains for winemaking.
Benito, S., Palomero, F., Calderón, F., Palmero, D. & Suárez-Lepe, J. A. (2014). Food Microbiology, 42, 218-224.
Physiological features of Schizosaccharomyces pombe of interest in making of white wines.
Benito, S., Palomero, F., Morata, A., Calderón, F., Palmero, D. & Suárez-Lepe, J. A. (2013). European Food Research and Technology, 236(1), 29-36.
The influence of the primary and secondary xanthan structure on the enzymatic hydrolysis of the xanthan backbone.
Kool, M. M., Schols, H. A., Delahaije, R. J. B. M., Sworn, G., Wierenga, P. A. & Gruppen, H. (2013). Carbohydrate Polymers, 97(2), 368-375.
Fractionation of sulfur isotopes by Desulfovibrio vulgaris mutants lacking hydrogenases or type I tetraheme cytochrome C3.
Sim, M. S., Wang, D. T., Zane, G. M., Wall, J. D., Bosak, T. & Ono, S. (2013). Frontiers in microbiology, 4(171), 1-10.
New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines.
Benito, S., Palomero, F., Morata, A., Calderón, F. & Suárez‐Lepe, J. A. (2012). International Journal of Food Science & Technology, 47(10), 2101-2108.
Identification by HPLC-MS of anthocyanin derivatives in raisins.
Marquez, A., Dueñas, M., Serratosa, M. P. & Merida, J. (2012). Journal of Chemistry, 2013, Article ID 274893.
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.
Morata, A., Benito, S., Loira, I., Palomero, F., Gonzalez, M. C. & Suarez-Lepe, J. A. (2012). International Journal of Food Microbiology, 159(1), 47-53.
Formation of vitisins and anthocyanin–flavanol adducts during red grape drying.
Marquez, A., Dueñas, M., Serratosa, M. P. & Merida, J. (2012). Journal of Agricultural and Food Chemistry, 60(27), 6866-6874.
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