久久久久一区I日韩欧美高清在线观看I奇米影音四色I激情欧美丁香I国产无限资源在线观看I91精品中文字幕I在线免费观看欧美日韩I福利一区在线视频

琥珀酸

分析標準品,HPLC≥98%

Succinic acid

CAS號：110-15-6

分子式：C4H6O4

分子量：118.09

MDL：MFCD00002789

別名：1,2-乙烷二甲酸; 乙二甲酸; 丁二酸;;Sal succini; Butane diacid; Butanedioic acid,natural; Succinic acid; Butanedioic acid; Asuccin; Katasuccin; Succinic Acid; Wormwood; AMBER ACID

產品介紹

熔點：185 ℃

沸點：235℃

外觀：白色結晶

溶解性：溶于水，微溶于乙醇、乙mi、丙tong、甘油。不溶于氯仿、二氯甲烷。

敏感性：易吸潮

儲存條件：2-8℃

注意：部分產品我司僅能提供部分信息，我司不保證所提供信息的權威性，僅供客戶參考交流研究之用。

參考文獻(138篇)

138. [IF=4.9] Bingqing Chi et al."Rhein Inhibits Microglia-Mediated Neuroinflammation and Neuronal Damage of Alzheimer’s Disease via Regulating the Glutamine–Aspartate–Arginine–NO Metabolic Pathway."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2025 Jan;26(13):6404

137. [IF=5.9] Xun Sun et al."Co-fermentation of L. plantarum and enological yeasts enhances the quality of a multi-substrate fermented beverage: Physicochemical, bioactive and flavor profiles."Food Bioscience.2025 Jul;69:106942

136. [IF=4.7] Yongmei He et al."Enhancement of Tomato Fruit Quality Through Moderate Water Deficit."Foods.2024 Jan;13(22):3540

135. [IF=4.8] Zhiwei Sun et al."Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains."Food Bioscience.2024 Dec;62:105401

134. [IF=4.9] Hongjian Zhang et al."Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation."INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES.2024 Jan;25(22):11984

133. [IF=8.5] Jinggui Nie et al."Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor."FOOD CHEMISTRY.2025 Feb;465:142087

132. [IF=4.7] Chen Yang et al."A Comparative Study of Physicochemical, Aroma, and Color Profiles Affecting the Sensory Properties of Grape Juice from Four Chinese Vitis vinifera × Vitis labrusca and Vitis vinifera Grapes."Foods.2024 Dec;13(23):3889

131. [IF=8.5] Amanda dos Santos Lima et al."Turning agro-food waste into resources: Exploring the antioxidant effects of bioactive compounds bioaccessibility from digested jabuticaba tree leaf extract."FOOD CHEMISTRY.2025 Mar;469:142538

130. [IF=1.3] Wu Yonggang et al."Network pharmacology unveils the active components and potential mechanism of traditional efficacy of Mugua."MEDICINE.2024 Dec;103(51):e41028

129. [IF=2.6] Guo Huihui et al."Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2025 J

128. [IF=6.5] Xiaoxi Zhang et al."Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China."Food Chemistry-X.2025 Jan;:102197

127. [IF=8.5] Yanli Du et al."Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis."FOOD CHEMISTRY.2025 Apr;472:142973

126. [IF=14.7] Sun Xuwu et al."Spatiotemporal transcriptome and metabolome landscapes of cotton fiber during initiation and early development."Nature Communications.2025 Jan;16(1):1-21

125. [IF=3.2] Tongwei Guan et al."Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strains."JOURNAL OF FOOD SCIENCE.2025 Feb;90(2):e70067

124. [IF=4.8] Liheng Shao et al."Changes in nutrient composition, antioxidant capacity, phenolics, and volatile organic compounds in black mulberry vinegar across different fermentation stages."Food Bioscience.2025 Feb;:106222

123. [IF=3.8] Zhiwei Sun et al."High-resolution mass spectrometry-based assessment of chemical composition's effect on the honey color."JOURNAL OF CHROMATOGRAPHY A.2025 May;1748:465880

122. [IF=4.8] Zejuan He et al."Effects of the mixed fermentation of apples and yeast on the sensory evaluation, physicochemical composition and flavor of coffee beans."Food Bioscience.2025 Jun;68:106337

121. [IF=4.2] Caiyan Meng et al."Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves."MOLECULES.2025 Jan;30(8):1703

120. [IF=7] Chi Zhao et al."Impact of Staphylococcus carnosus DG06 inoculation on microbial and metabolic profiles during Cantonese soy sauce fermentation."FOOD RESEARCH INTERNATIONAL.2025 Jun;211:116363

119. [IF=2.9] Peng Yuanyuan et al."Fermentation of enzymatical feijoa fruit juice by probiotic bacteria: nutritional composition, bioactive phenolics, and antioxidant activities."Journal of Food Measurement and Characterization.2024 Aug;:1-13

118. [IF=4.8] Zijian Zhu et al."Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non-Saccharomyces yeasts during alcoholic fermentation."Food Bioscience.2024 Oct;61:104963

117. [IF=8.5] Wangsheng Sun et al."Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine."FOOD CHEMISTRY.2024 Dec;460:140758

116. [IF=4.6] Yue Zhao et al."Comparative evaluation of sensory and instrumental flavor profiles of four edible microalgae: Spirulina platensis, Chlorella pyrenoidosa, Chlamydomonas reinhardtii, and Haematococcus pluvialis."Algal Research-Biomass Biofuels and Bioproduc

115. [IF=4.8] Ze-Yu Zhang et al."Mechanism of action of the Banxia–Xiakucao herb pair in sleep deprivation: New comprehensive evidence from network pharmacology, transcriptomics and molecular biology experiments."JOURNAL OF ETHNOPHARMACOLOGY.2024 Nov;334:118534

114. [IF=3.1] Meiyan Liu et al."Determination of organic acids for predicting sourness intensity of tea beverage by liquid chromatography–tandem mass spectrometry and chemometrics methods."JOURNAL OF SEPARATION SCIENCE".2024 May;47(9-10):2300628

113. [IF=4.3] Ju Li et al."Evaluation of nutritional composition, biochemical, and quality attributes of different varieties of tomato (Solanum lycopersicum L.)."JOURNAL OF FOOD COMPOSITION AND ANALYSIS".2024 Aug;132:106384

112. [IF=5.2] Aolin Yang et al."Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation."Food Bioscience".2024 May;:104455

111. [IF=6.3] Manxia Cao et al."Dietary supplementation with succinic acid improves growth performance and flesh quality of adult Nile tilapia (Oreochromis niloticus) fed a high-carbohydrate diet."Animal Nutrition".2024 May;:

110. [IF=5.2] Yuyao Jia et al."The Flavor Characteristics and Metabolites of Three Commercial Dried Jujube Cultivars."Foods".2024 Jan;13(8):1193

109. [IF=3.3] Wen Jinli et al."Effects of different fermentation methods on the quality of wines made from Actinidia argute."EUROPEAN FOOD RESEARCH AND TECHNOLOGY".2024 Mar;:1-13

108. [IF=4.1] Liping Gao et al."Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE".2024 Apr;:

107. [IF=4.2] Lu Wei et al."Response Surface Modelling of Six Organic Acids from Pinellia ternata (Thunb.) Breit by Ultrasound-Assisted Extraction and Its Determination by High-Performance Liquid Chromatography Coupled to Triple Quadrupole Mass Spectrometry."Chemosenso

106. [IF=5.2] Pengfei Bi et al."Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages."Food Bioscience".2024 Jun;59:103870

105. [IF=5.2] Ruitong Hou et al."Nutritional- and flavor-enhancing effects of biomass production by Rhodotorula spp. on cantaloupe juice."Food Bioscience".2024 Jun;59:103866

104. [IF=8.8] Zhenyang Liu et al."Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures."FOOD CHEMISTRY".2024 Mar;:139150

103. [IF=5.2] Fan Yang et al."Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes."Food Bioscience".2024 Apr;58:103772

102. [IF=6.1] Yunting Zhang et al."Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system."Food Chemistry-X".2024 Mar;21:101252

101. [IF=8.4] Yixin Suo et al."Fluorescent sensor based on CdTe-QDs @ N-CDs complexes for visual identification of goji berries origin."SENSORS AND ACTUATORS B-CHEMICAL".2024 May;406:135438

100. [IF=8.8] Yangyang Bai et al."Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes."FOOD CHEMISTRY".2024 Jul;445:138745

99. [IF=6] Rui Wang et al."Network Pharmacology-Based Approach reveals that Fructus mume exerts Therapeutic Effects against Ulcerative Colitis via the AGE/RAGE Signaling Pathway."Arabian Journal of Chemistry.2023 Dec;:105534

98. [IF=6.5] Feng Zhou et al."Integrated metabolomics and transcriptomic analysis reveals metabolic changes of flavor compounds of Camellia assamica host plant after parasitized by Viscum articulatum."PLANT PHYSIOLOGY AND BIOCHEMISTRY.2023 Dec;205:108157

97. [IF=8.8] Zixuan Xie et al."Mechanism of aroma enhancement methods in accelerating Congou black tea acidification subjected to room temperature storage."FOOD CHEMISTRY.2023 Nov;:137837

96. [IF=3.7] Jing Zhang et al."Exploration of Microbial Community Diversity and Bioactive Substances during Fermentation of Mulberry Jiaosu, an Edible Naturally Fermented Mulberry Product."Fermentation-Basel.2023 Oct;9(10):910

95. [IF=5.2] Zixi Lin et al."The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan."Foods.2023 Jan;12(20):3801

94. [IF=3.3] Jie Xiong et al."Improvement of Physicochemical Properties and Flavor of Pickled Radish through the Use of a Direct-Vat Set Starter Consisting of Lactiplantibacillus Plantarum and Leuconostoc Mesenteroides."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOL

93. [IF=3.9] Weiyi Su et al."Glutaric Acid Purification by Coupled Solution Crystallization and Melt Crystallization."CHEMICAL ENGINEERING RESEARCH & DESIGN.10.1016/j.cherd.2023.09.038

92. [IF=5.2] Jinli Wen et al."Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis."Foods.10.3390/foods12183345

91. [IF=6] Tian Li et al."Investigation of microbial succession and volatile compounds dynamics during the fermentation of traditional cereal vinegar in Xinjiang."LWT-FOOD SCIENCE AND TECHNOLOGY.10.1016/j.lwt.2023.115258

90. [IF=6.1] Xue Zhang et al."Identification strategy of Fructus Gardeniae and its adulterant based on UHPLC/Q-orbitrap-MS and UHPLC-QTRAP-MS/MS combined with PLS regression model."TALANTA.10.1016/j.talanta.2023.125136

89. [IF=3.8] Jingyu Yao et al."Non-volatile taste active compounds in the meat of river snail (Sinotaia quadrata) determined by 1H NMR, e-tongue and sensory analysis."International Journal of Gastronomy and Food Science.2023 Aug;:100803

88. [IF=4.3] Yangyang Bai et al."Effect of postharvest grape dehydration on the phenolic composition of ‘Marselan’ rose wine during aging."JOURNAL OF FOOD COMPOSITION AND ANALYSIS.2023 Oct;123:105630

87. [IF=3.3] Nan Xiang et al."Insights into Tissue-Specific Anthocyanin Accumulation in Japanese Plum (Prunus salicina L.) Fruits: A Comparative Study of Three Cultivars."Food Chemistry: Molecular Sciences.2023 Jul;:100178

86. [IF=4.1] Xiaoqin Luo et al."Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles."JOURNAL OF THE SCIENCE OF F

85. [IF=5.2] Min Qian et al."Comparison Study of the Physicochemical Properties, Amino Acids, and Volatile Metabolites of Guangdong Hakka Huangjiu."Foods.2023 Jan;12(15):2915

84. [IF=6] Yueyin Zhang et al."Zanthoxylum bungeanum fruits extract/hydroxypropyl-β-cyclodextrin/NaCl inclusion complexes as a salt substitute for control the quality and safety of low-salt Sichuan paocai."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jul;:115074

83. [IF=7] Ze Liang et al."Combined phenolomic approaches reveal elevated CO2 influences phenolic biosynthesis in wolfberry (Lycium barbarum)."POSTHARVEST BIOLOGY AND TECHNOLOGY.2023 Oct;204:112456

82. [IF=5.988] Sa Li et al."Suxiao Jiuxin Pill attenuates acute myocardial ischemia via regulation of coronary artery tone."Frontiers in Pharmacology.2023; 14: 1104243

81. [IF=7.425] Heng Liu et al."Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: physicochemical, functional, and sensory properties."FOOD RESEARCH INTERNATIONAL.2023 May;:113060

80. [IF=2.156] Cao Weiyu et al."Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators, color and volatile compounds."Journal of Berry Research.2023 Apr;Preprint(Preprint):1-24

79. [IF=5.318] Gengan Du et al."Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice."Food Bioscience.2023 Jun;53:102555

78. [IF=6.59] Chen De-Quan et al."Adding functional properties to beer with jasmine tea extract."Frontiers in Nutrition.2023 Mar;10:291

77. [IF=3.612] Jiao Wu et al."Quantification of bioactive components and evaluation of microbial community and antibacterial activity from Heterotrigona itama and Tetrigona binghami honeys."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.2023 Jan;:

76. [IF=5.195] Chang-Shun Liu et al."Xianglian pill modulates gut microbial production of succinate and induces regulatory T cells to alleviate ulcerative colitis in rats."JOURNAL OF ETHNOPHARMACOLOGY.2023 Mar;303:116007

75. [IF=6.056] Xianan Zhang et al."Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jan;173:114388

74. [IF=7.425] Shuang Zhang et al."Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics."FOOD RESEARCH INTERNATIONAL.2023 Feb;164:112388

73. [IF=2.586] Chenxi Wang et al."Discovery of metabolic markers for the discrimination of Helwingia species based on bioactivity evaluation, plant metabolomics and network pharmacology."RAPID COMMUNICATIONS IN MASS SPECTROMETRY.2022 Oct;:e9411

72. [IF=3.498] Sun Liping et al."Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS."EUROPEAN FOOD RESEARCH AND TECHNOLOGY.2022 Oct;:1-12

71. [IF=5.561] Yiping Yu et al."Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste."Foods.2022 Jan;11(20):3232

70. [IF=5.561] Huimin Wu et al."Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang."Foods.2022 Jan;11(19):2944

69. [IF=5.561] Weiyu Cao et al."Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis."Foods.2022 Jan;11(18

68. [IF=6.056] Nuoya Wang et al."Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Oct;168:113943

67. [IF=6.317] Xiaoqian Zeng et al."Artemisia sphaerocephala Krasch polysaccharide promotes adipose thermogenesis and decreases obesity by shaping the gut microbiota."Food & Function.2022 Sep;:

66. [IF=9.231] Yaqin Wang et al."Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhod*obacter sphaeroides."FOOD CHEMISTRY.2023 Feb;401:134122

65. [IF=5.988] Qihan Luo et al."Chang qing formula ameliorates colitis-associated colorectal cancer via suppressing IL-17/NF-κB/STAT3 pathway in mice as revealed by network pharmacology study."Frontiers in Pharmacology.2022; 13: 893231

64. [IF=7.425] Jiao Wu et al."Bioactive characterization of multifloral honeys from Apis cerana cerana, Apis dorsata, and Lepidotrigona flavibasis."FOOD RESEARCH INTERNATIONAL.2022 Nov;161:111808

63. [IF=5.561] Xueshan Yang et al."Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine."Foods.2022 Jan;11(14):2007

62. [IF=6.652] Yiming Xu et al."Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms."FOOD CONTROL.2022 Dec;142:109245

61. [IF=4.952] Wenyue Yu et al."Insight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;163:1135

60. [IF=5.154] Ying Jiang et al."Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice."Food Science and Human Wellness. 202

59. [IF=5.34] Dong Shao et al."Identification of the active compounds and functional mechanisms of Jinshui Huanxian formula in pulmonary fibrosis by integrating serum pharmacochemistry with network pharmacology."PHYTOMEDICINE. 2022 Jul;102:154177

58. [IF=6.576] Rui Wang et al."Quality Characteristics and Inhibitory Xanthine Oxidase Potential of 21 Sour Cherry (Prunus Cerasus L.) Varieties Cultivated in China."Front Nutr. 2021; 8: 796294

57. [IF=3.739] Liming Wang et al."Metabolomic Study on Iohexol-Induced Nephrotoxicity in Rats Based on NMR and LC–MS Analyses."Chem Res Toxicol. 2022;XXXX(XXX):XXX-XXX

56. [IF=6.576] Jie Yang et al."Fermentation and Storage Characteristics of “Fuji" Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities."Front Nutr. 2022; 9: 83

55. [IF=4.215] Ma  Junqing et al."Mycorrhizal symbiosis promotes the nutrient content accumulation and affects the root exudates in maize."Bmc Plant Biol. 2022 Dec;22(1):1-13

54. [IF=5.645] Zhiting Li et al."Applications of Streptomyces jingyangensis T. and Bacillus mucilaginosus A. improve soil health and mitigate the continuous cropping obstacles for Pinellia ternata (Thunb.) Breit."Ind Crop Prod. 2022 Jun;180:114691

53. [IF=2.419] Shanshan Gao et al."Development and validation of a sensitive and reliable targeted metabolomics method for the quantification of cardiovascular disease-related biomarkers in plasma by using UPLC-MS/MS."Rapid Communications In Mass Spectrometry. 2022 Mar  

52. [IF=2.447] Yiyuan Zhou et al."Fumaric acid and succinic acid treat gestational hypertension by downregulating the expression of KCNMB1 and TET1."Exp Ther Med. 2021 Oct;22(4):1-7

51. [IF=3] Qu  Lala et al."Phenotypic assessment and ligand screening of ETA/ETB receptors with label-free dynamic mass redistribution assay."N-S Arch Pharmacol. 2020 Jun;393(6):937-950

50. [IF=3.638] Nan Sun et al."Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae."J Sci Food Agr. 2022 Jan;102(1):175-184

49. [IF=3.772] Y. Duan et al."Antifungal mechanism of Streptomyces ma. FS-4 on fusarium wilt of banana."J Appl Microbiol. 2021 Jan;130(1):196-207

48. [IF=3.935] Zhengchao Ji et al."Global identification and quantitative analysis of representative components of Xin-Nao-Kang Capsule, a traditional Chinese medicinal formula, by UHPLC-Q-TOF-MS and UHPLC-TQ-MS."J Pharmaceut Biomed. 2021 May;198:114002

47. [IF=4.142] Wang  Chenxi et al."Systematic quality evaluation of Peiyuan Tongnao capsule by offline two-dimensional liquid chromatography/quadrupole-Orbitrap mass spectrometry and adjusted parallel reaction monitoring of quality markers."Anal Bioanal Chem. 2019 Nov;4

46. [IF=4.556] Dandan Zhao et al."Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning."J Food Compos Anal. 2020 May;88:103460

45. [IF=4.952] Guanyi Peng et al."Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber."Lwt Food Sci Technol. 2021 Sep;149:111905

44. [IF=5.277] Jianping Wei et al."Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations."Int J Food Microbiol. 2020 Apr;318:108471

43. [IF=5.279] Derui Zhang et al."Transcriptome Analysis Reveals the Molecular Mechanism of GABA Accumulation during Quinoa (Chenopodium quinoa Willd.) Germination."J Agr Food Chem. 2021;69(41):12171–12186

42. [IF=5.64] Jing Xiao et al."Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor."Front Microbiol. 2020; 11: 614208

41. [IF=5.64] Li  Jie et al."Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation."Front Microbiol. 2020 Mar;0:228

40. [IF=6.057] Chenglong Sun et al."1,1′-binaphthyl-2,2′-diamine as a novel MALDI matrix to enhance the in situ imaging of metabolic heterogeneity in lung cancer."Talanta. 2020 Mar;209:120557

39. [IF=6.429] Limei Wang et al."Changes in cell wall metabolism and flavor qualities of mushrooms (Agaricus bernardii) under EMAP treatments during storage."Food Packaging Shelf. 2021 Sep;29:100732

38. [IF=7.514] Hongcai Li et al."Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation."Food Chem. 2021 Nov;363:130351

37. [IF=7.514] Jianping Wei et al."Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations."Food Chem. 2020 Feb;306:125623

36. [IF=3.757] Yuchen Wang et al."Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics."Process Biochem. 2019 Jan;76:25

35.  Peng, Wanying, et al. "Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum." Food Chemistry 340 (2021): 127922.https:##doi.org/10.1016/j.foodchem.2020.

34.  Xu, Xinxing, et al. "Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)." Food Microbiology 91 (2020): 103510.https:##doi.org/10.1016/j.fm.2020.103510

33.  Wang, Haoyu, Yan Huang, and Chuanhe Zhu. "Effects of lactic acid bacteria fermentation on organic acids, volatile aroma components, and sensory quality of Hawthorn pulp." IOP Conference Series: Earth and Environmental Science. Vol. 267. No. 6. IOP Publishi

32.  Gao, Yu-Zhuang, Tian-Xiao Chang, and Yi-Xian Wu. "In-situ preparation and properties of bio-renewable acylated sodium alginate-g-polytetrahydrofuran/Ag-NPs nanocomposites." Applied Surface Science 483 (2019): 1027-1036.https:##doi.org/10.1016/j.apsusc.2019

31.  Huixin Yan, Dandan Kong, Xinyue Li, Jiaoyang Luo, Zhuowen Fan, Meihua Yang, Multi-channel electroanalysis of As (III), Hg and Cu in the complex matrix of Bombyx batryticatus after pre-purification, Microchemical Journal, Volume 155, 2020, 104707, ISSN 0026

30.  Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https:##doi.org/1

29.  Wei, Jianping, et al. "Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co-and sequential fermentations." Food chemistry 306 (2020): 125623.https:##doi.org/1

28.  劉平,王雪梅,向琴,孫文佳,李亞隆,李佳釔,陳志偉,車振明.郫縣豆瓣智能后發酵工藝優化及品質分析[J].食品科學,2020,41(22):166-176.

27.  徐芳芳,張秀莉,侯滔,曲臘臘,王紀霞,劉艷芳,梁鑫淼.天然產物中FFA1受體新激動劑的發現與研究[J].上海中醫藥大學學報,2021,35(01):12-19.

[4]宮夢琪,孫倩,李振.天麻中天麻素提取工藝優化及抑制α-葡萄糖苷酶活性研究[J].中國果菜,2020,40(09):14-17+23.

26.  王健,孫瑜,陳莉莉,韓真真,孫精通.基于~1H-NMR代謝組學技術評價何首烏炮制品中差異代謝物的研究[J].現代藥物與臨床,2020,35(08):1537-1543.

25.  王玨,郭鈺昕,姚毅,張劍,李津,朱育鳳,劉史佳.基于HPLC指紋圖譜的半夏及其偽品鑒別研究[J].南京中醫藥大學學報,2020,36(02):267-272.

24.  劉鑫燁,李蘊澍,馬琦,吳子健,徐懷德,李梅.不同干燥方式對杏鮑菇滋味成分的影響研究[J].食品研究與開發,2020,41(16):8-13.

23.  薛曉敏,韓雪平,王金政,董放.不同采收期李果實糖酸組分分析[J].江蘇農業科學,2020,48(21):220-224.

22.  李壯壯, 張靜, 趙紹哲,等. 指紋圖譜與化學計量學結合優選柴胡桂枝顆粒水提工藝[J]. 中成藥, 2018, v.40(08):199-203.

21.  李豐廷, 鄒波, 肖更生,等. 植物乳桿菌在桑果漿中的發酵特性研究[J]. 蠶業科學, 2018(5):746-752.

20.  馬寧, 王超璠, 方東路,等. 聚乙烯膜包裝金針菇冷藏期間的風味變化規律[J]. 中國農業科學, 2019, 52(08):146-159.

19.  袁啟鳳,嚴佳文,王紅林,李仕品,陳楠,王宇,韓秀梅,馬玉華.百香果品種‘紫香1號’果實糖、酸和維生素成分分析[J].中國果樹,2019(04):43-47.

18.  王思威, 劉艷萍, 王瀟楠,等. 基于高效液相色譜-三重四極桿串聯質譜技術測定鮮荔枝果肉中10種有機酸含量[J]. 農藥學學報, 2019(3).

17.  湯玉嬌, 戴詩巖, 周羽婷,等. 基于DNA模板點擊化學和催化發夾型DNA自組裝反應的新型均相電化學生物傳感器檢測miRNA-21[J]. 分析化學, 2019(7):1029-1034.

16.  李標, 李程潔, 陳雙陽,等. 香菇菌湯煮制工藝優化及其非揮發性特征風味物質研究[J]. Journal of Food Science and Technology, 36(1).

15.  郝愛玲, 馮莉, 秦義,等. 降解檸檬酸酵母菌的篩選及其發酵性能研究[J]. 中國食品學報, 2018, 018(011):72-80.

14.  馬巖石, 姜明, 劉振艷,等. 釀酒酵母QY-1發酵過程中有機酸及游離氨基酸變化分析[J]. 中國釀造, 2019(10).

13.  楊春霞, 茍春林, 單巧玲. 葡萄酒釀造過程中有機酸變化規律研究[J]. 中國釀造, 2017(4).

12.  崔文甲, 李曉, 王月明,等. 腌漬黃瓜脫鹽工藝的研究[J]. 食品工業, 2018.

11.  嚴超, 侯麗娟, 齊曉茹,等. 紅棗白蘭地發酵過程中酒醅氨基酸和有機酸的變化分析[J]. 食品工業科技, 2017, 38(014):121-125.

10.  李維妮, 張宇翔, 魏建平,等. 益生菌發酵蘋果汁工藝優化及有機酸的變化[J]. 食品科學, 2017(22):80-87.

9.  蒲云峰, 丁甜, 鐘建軍,等. 新疆12種干果的營養品質及抗氧化分析[J]. 中國食品學報, 2019, 19(05):293-300.

8.  龔芳芳, 樊衛國. 外源檸檬酸對石灰性黃壤養分活化及刺梨實生苗養分吸收與生長的影響[J]. 中國農業科學, 2018.

7.  姜鵬, 孫言才, 蔡穎,等. 基于超高效液相色譜-高分辨質譜聯用技術研究苦參醇提物致大鼠肝毒性的尿液代謝組[J]. 安徽中醫藥大學學報, 2018.

6.  楊春霞. 基于離子交換-電導檢測法對釀酒葡萄中有機酸含量進行分析[J]. 分析測試學報, 2016(9):1162-1166

5.  李學林,王柯涵,康歡,施鈞瀚,王青曉,桂新景,張璐,張耀,王艷麗,馮文豪,張璞,姚靜,劉瑞新.基于HPLC指紋圖譜的黃柏配方顆粒湯劑與標準湯劑、傳統湯劑對比研究[J].中草藥,2020,51(01):91-100.

4.  趙國群  姚瑤  關軍鋒. 發酵條件對梨醋釀造過程中有機酸的影響[J]. 食品工業科技  2014  35(003):146-150.

3.  陳景樺  馬小琛  李婷  et al. 優選發酵畢赤酵母與釀酒酵母混合發酵的葡萄酒釀造應用潛力[J]. 食品科學技術學報  36(5).

2.  蔣敏 王苗 李恒 史勁松.不同微生物對魔芋低聚甘露糖的降解與利用比較[J].食品與發酵工業 2018 44(10):14-19.

1.  裴芳藝  姜明  馬巖石 等. 3株釀酒酵母發酵過程中有機酸含量變化分析[J]. 食品與機械  2019(10).

從2011年開始我們致力于在生命科學領域、生物醫學實驗技術及論文潤色服務，協助客戶各類實驗服務及論文潤色十余年，是您值得信賴的科研合作伙伴!

如果您受時間、試驗條件等限制而無法完成您的課題研究，歡迎您與我們聯系。

實驗技術服務：