產(chǎn)品說(shuō)明：分離試劑，層析介質(zhì)。平均顆粒大小：90μm；最高流速：750cm/h;下游初步純化介質(zhì)，高流速加上高載量，可快速純化大量粗產(chǎn)品。

備注：產(chǎn)品信息可能會(huì)有優(yōu)化升級(jí)。請(qǐng)以實(shí)際標(biāo)簽信息為準(zhǔn)。

【本資料源自公開(kāi)渠道，如需（此處）屏蔽，請(qǐng)聯(lián)系刪除】

標(biāo)題:A Novel Polysaccharide from Sargassum weizhouense: Extraction Optimization, Structural Characterization, Antiviral and Antioxidant Effects

成員:Yi Zhao, Jiaji Chen, Yiqu Ding, Mengyuan Luo, Yanmei Tong, Tingjun Hu, Yingyi Wei

論文因子:7 發(fā)表期刊:Antioxidants pmid:37891911

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標(biāo)題:Interactions between humulinone derived from aged hops and protein Z enhance the foamability and foam stability

成員:Chen Xu, Xuanqi Zhang, Mingyang Sun, Hanhan Liu, Chenyan Lv

論文因子:8.8 發(fā)表期刊:FOOD CHEMISTRY pmid:37716140

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標(biāo)題:Substrate specificity of polyphenol oxidase and its selectivity towards polyphenols: Unlocking the browning mechanism of fresh lotus root (Nelumbo nucifera Gaertn.)

成員:Jingfang Li, Ze-yuan Deng, Huanhuan Dong, Rong Tsao, Xiaoru Liu

論文因子:9.231 發(fā)表期刊:FOOD CHEMISTRY pmid:37244194

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標(biāo)題:The interaction of an effector protein Hap secreted by Aeromonas salmonicida and myofibrillar protein of meat: Possible mechanisms from structural changes to sites of molecular docking

成員:Liangting Shao, Jingwen Wang, Haijing Hu, Xinglian Xu, Huhu Wang

論文因子:9.231 發(fā)表期刊:FOOD CHEMISTRY pmid:37207606

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標(biāo)題:Structural characterization of exopolysaccharide produced by Streptococcus thermophilus and rheology of mixed protein-polysaccharide systems

成員:Puyu Li, Ying Bai, Yuejiao Yang, Mengyuan Li

論文因子:5.2 發(fā)表期刊:Food Bioscience

注意：以上文獻(xiàn) 僅供參考

DEAE-瓊脂糖凝膠FF

DEAE-瓊脂糖凝膠FF