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| 规格 | 目录价格 | 上海 | 安徽 | 武汉 | 成都 | 北方 | 深圳 | 会员价格 | 数量 |
|---|---|---|---|---|---|---|---|---|---|
| 5g | ￥ ƦŵȐŵŵ | -- | > 0 | -- | -- | -- | -- | ￥ ƦŵȐŵŵ | - + |
| 25g | ￥ ǶțțȐŵŵ | -- | > 0 | -- | -- | -- | -- | ￥ ǶțțȐŵŵ | - + |
| 00g | ￥ ƦȺȺȐŵŵ | -- | 8 | -- | -- | -- | -- | ￥ ƦȺȺȐŵŵ | - + |
| 500g | ￥ ȺǜũǶȐŵŵ | -- | -- | -- | -- | -- | ￥ ȺǜũǶȐŵŵ | - + | |
| kg | ￥ ƎǜƦƦȐŵŵ | -- | -- | -- | -- | -- | -- | ￥ ƎǜƦƦȐŵŵ | - + |
| 大货 | 请询价 | -- | -- | -- | -- | -- | -- | -- | - + |
46.5
[]. A Hagedorn, et al. Evaluation of multiwavelength culture fluorescence for monitoring the aroma compound 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-(2H)-furanone (HEMF) production. Biotechnol Prog. 2004 Jan-Feb;20():6-7.
[2]. E Sugawara, et al. Effect of media constituents on the formation by halophilic yeast of the 2 (or 5)-ethyl-5 (or 2)-methyl-4-hydroxy- (2H)-furanone aroma component specific to miso. Biosci Biotechnol Biochem. 999 Apr;6(4):749-52.
[]. Mario Malacarne, et al. Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles. Food Chem. 206 Sep :206:274-8.
[4]. Martin Preininger, et al. Identification of dihydromaltol (2,-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one) in Ryazhenka Kefir and comparative sensory impact assessment of related cycloenolones. J Agric Food Chem. 2009 Nov ;57(2):9902-8.
[5]. Petra Steinhaus, et al. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. J Agric Food Chem. 2007 Jul 25;55(5):6262-9.
H227-H02
P20-P264-P270-P280-P0-P70+P78-P40-P50
0092 现货
0282 现货
￥ NJŵȐŵŵ -0g
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