| 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 | ¥ ɂźȘƽƽ | 8 | > 1 | 3 | 3 | 6 | 1 | ¥ ɂźȘƽƽ | - + |
| 1g | ¥ ɂǾȘƽƽ | 6 | 1 | 1 | 1 | 1 | 1 | ¥ ɂǾȘƽƽ | - + |
| 5g | ¥ ƅǾȘƽƽ | 5 | > 1 | 5 | 8 | 1 | 5 | ¥ ƅǾȘƽƽ | - + |
| 1g | ¥ ŢȈȘƽƽ | > 1 | > 1 | 8 | > 1 | > 1 | 5 | ¥ ŢȈȘƽƽ | - + |
| 5g | ¥ ƅȣǾȘƽƽ | 1 | 1 | -- | 1 | 1 | ¥ ƅȣǾȘƽƽ | - + | |
| 1kg | ¥ ƠǾɂȘƽƽ | 1 | 3 | -- | -- | 1 | -- | ¥ ƠǾɂȘƽƽ | - + |
| 大货 | 请询价 | -- | -- | -- | -- | -- | -- | -- | - + |
5.78
[1]. Nicole Favreau-Farhadi, et al. The Inhibition of Maillard Browning by Different Concentrations of Rosmarinic Acid and Epigallocatechin-3-Gallate in Model, Bakery, and Fruit Systems. J Food Sci. 15 Oct;8(1):C14-6.
H8
P1-P4-P41-P8-P37+P378
GHS
135
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