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等级
analytical standard
分析物化学类别
amino acids, peptides, proteins
技术
HPLC: suitable
gas chromatography (GC): suitable
颜色
colorless
应用
food and beverages
包装形式
neat
储存温度
2-8°C
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应用
有关合适仪器技术的更多信息，请参考产品分析证书。如需进一步支持，请联系技术服务部门。
其他说明
氨基酸和相关化合物为 2.5μmol/mL。
相关产品
产品编号
说明
价格
警示用语：
Warning
危险声明
预防措施声明
危险分类
Met. Corr. 1
储存分类代码
8B - Non-combustible corrosive hazardous materials
WGK
nwg
闪点(°F)
Not applicable
闪点(°C)
Not applicable
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
Sandra Anne Banack et al.
Marine drugs, 5(4), 180-196 (2008-05-09)
Diverse species of cyanobacteria have recently been discovered to produce the neurotoxic non-protein amino acid beta-methylamino-L-alanine (BMAA). In Guam, BMAA has been studied as a possible environmental toxin in the diets of indigenous Chamorro people known to have high levels
Carolina Soares Moura et al.
PloS one, 9(1), e83437-e83437 (2014-01-28)
Whey protein hydrolysate (WPH) intake has shown to increase HSP70 expression. The aim of the present study was to investigate whether WPH intake would also influences HSP90, HSP60 and HSP25 expression, as well as associated parameters. Forty-eight male Wistar rats
A S Davison et al.
Molecular genetics and metabolism, 125(1-2), 135-143 (2018-07-28)
Concerns exist over hypertyrosinaemia that is observed following treatment with nitisinone. It has been suggested that tyrosine may compete with tryptophan for uptake into the central nervous system, and or inhibit tryptophan hydroxylase activity reducing serotonin production. At the National
Katharina Trunk et al.
Nature microbiology, 3(8), 920-931 (2018-07-25)
Interactions between bacterial and fungal cells shape many polymicrobial communities. Bacteria elaborate diverse strategies to interact and compete with other organisms, including the deployment of protein secretion systems. The type VI secretion system (T6SS) delivers toxic effector proteins into host eukaryotic
M Esperanza Valdés et al.
Food chemistry, 292, 24-31 (2019-05-06)
Must nitrogen is very important for successful fermentation. Irrigation can influence vine nitrogen availability, and therefore must nitrogen content and wine quality. The aim of this work was to assess the effect of vine water status on the nitrogen concentration
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