SS8430

56-45-1

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

 Yang Wang, Xiaojing Tian, Xinzhu Liu, Yafei Zhang, Kaixuan Zhao, Kai Zhang, Wenhang Wang. Effects of different cooking methods on physicochemical,textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion. FOOD CHEMISTRY. (IF 9.2310)

 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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