SI8190

73-32-5

The reserve liquid is recommended to be packaged and frozen to avoid repeated freezing and thawing (-20℃, 1 month); The diluted working liquid is recommended to be used and prepared immediately

 Yaojun Ju, Liting Sun, Xiangdi Zhang, Wanning Li, Lihua Hou. Fractionation,identification and umami characteristics of flavor peptides in natural brewed soy sauce. FOOD CHEMISTRY. (IF 8.8000)

 Nan Jiang, Shujuan Hou, Yuye Liu, Peixing Ren, Nuoyu Xie, Ye Yuan, Qing Hao, Mengjun Liu, Zhihui Zhao. Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing. Frontiers in Plant Science. (IF 6.6270)

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