核桃壳低聚木糖阿魏酸接枝化与抗氧化研究

中国食品添加剂 Pub Date : 2024-06-07 DOI:10.19804/j.issn1006-2513.2024.6.003

蒋文明 | 李芳 | 陈静霞 | 张颖 | 彭春燕 | 赵勇

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核桃壳低聚木糖阿魏酸接枝化与抗氧化研究

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
阿拉丁	亚氯酸钠	80%	￥25.00~￥56325.82
上海源叶	木四糖	≥98%	￥782.00~￥45000.00
上海源叶	木二糖	≥98%	￥119.00~￥31749.00
上海源叶	抗坏血酸		￥15.00~￥20675.84
上海源叶	木五糖	≥98%	￥372.00~￥16065.00
上海源叶	木三糖	≥98%	￥185.00~￥9898.00
索莱宝	木聚糖酶		￥35.00~￥9856.11
上海源叶	阿魏酸		￥16.00~￥9006.00
阿拉丁	amberlyst - 15		￥47.00~￥5269.99

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中国食品添加剂

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期刊介绍： China Food Additives (monthly) was founded in 1990, is approved by the Ministry of Science and Technology and the State Press and Publication Administration of the People's Republic of China, sponsored by the China Food Additives and Ingredients Association of the domestic and international public circulation of scientific and technological journals, food additives and ingredients industry is the only national scientific and technological journals. It is the only state-level scientific and technical journal in the food additives and ingredients industry. The journal is issued for scientific research, teaching, production units and scientific and technical personnel in the food industry at home and abroad. China Food Additives is now included in the ‘China Science and Technology Core Journals’ by China Institute of Science and Technology Information and ‘RCCSE China Core Academic Journals’ by China Science Evaluation and Research Centre (CSERC). It is also included in CNKI China Journal Full Text Database, China Academic Journals Comprehensive Evaluation Database Source Journals, Wanfang Data-Digital Journal Group, China Core Journals (Selection) Database, Chemical Abstracts of the United States (CA), Food Science and Technology Abstracts of the United Kingdom (FSTA), Copernicus Index (IC) Database of Poland, EBSCO Database of the United States, World Impact Index (WJCI) of Scientific and Technical Journals (WJCJ), and the World Journal of Science and Technology (WJCJ) Database of the United States. The inclusion of well-known domestic and international retrieval systems, such as the World Journal Clout Index (WJCI), the Classified Catalogue of High Quality Scientific and Technical Journals in the Field of Food Science and Engineering, and the Chinese Applied Core Journals (CACJ), signifies that we have stepped into the advanced ranks in the level of running journals.

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