284416
Ethyl hydrocinnamate
99%
동의어(들):
Ethyl 3-phenylpropionate
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크기 선택
제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
C6H5CH2CH2COOC2H5
CAS 번호:
Molecular Weight:
178.23
Beilstein:
1910432
EC Number:
MDL number:
UNSPSC 코드:
12352100
PubChem Substance ID:
NACRES:
NA.22
일반 설명
The transesterifcation reactions of ethyl hydrocinnamate with various alcohols have been studied. It is one of the major components of B. dracunculifolia.
Storage Class Code
10 - Combustible liquids
WGK
WGK 3
Flash Point (°F)
226.4 °F - closed cup
Flash Point (°C)
108 °C - closed cup
개인 보호 장비
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Susana Johann et al.
Pharmaceutical biology, 48(4), 388-396 (2010-07-22)
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K Priya et al.
Indian journal of biochemistry & biophysics, 39(4), 259-263 (2002-08-01)
Use of lipase from Pseudomonas cepacia in transesterifcation reactions of ethyl hydrocinnamate with different alcohols has been examined. Among the alcohols tested, viz., n-butanol, iso-amyl alcohol, benzyl alcohol, n-octanol and 1-phenylethanol, only n-butanol yielded the transesterified product. Among the solvents
Tanya E Rutan et al.
Journal of agricultural and food chemistry, 66(38), 10053-10066 (2018-09-04)
The effects of two cluster thinning regimes (low and moderate) with Vitis vinifera cv. Pinot noir, in vineyards located in Central Otago, New Zealand, on wine composition, were studied across three consecutive seasons. There were strong correlations between the extent
Eduardo Coelho et al.
Food chemistry, 323, 126826-126826 (2020-04-27)
During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures
Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
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