Green Spring Technology

Isomalto-oligosaccharides, also known as α-oligoglucose, are a type of oligosaccharide abbreviated IMO (Isomalto-oligosaccharide). IMO is a straight-chain maltose molecule with bra...

Isomaltooligosacárido, también conocido como oligosacárido ramiy oligosacáridos vinculados anómalas, es un tipo de oligosacárido con enlaces irregulares. Los isomaltooligosacáridos...

Resumen:Vanillinandethyl vanillin can bring unique milk flavor to food and have been used in food and beverage, among which they are more used in Productos lácteos, bakery products...

Vanillines también conocida como Vanillin, Vanillin, etc, el nombre químico es 3-metoxi 4-hidroxibenzaldehído, masa molecular relativa 152.15, blanco a ligeramente amarillo aguja o...

Vanillin, 3-methoxy-4-hydroxybenzaldehyde, is the main ingredient of vanilla beans, originally from Mexico, is a broad-spectrum high-level flavor.Vanillin is widely found in nature...

Resumen:Vanillin is the third largest edible spice in the world, and with the improvement of people' s dosis de vainilina natural aumenta de año en año. En este trabajo, Strepto...

1 prefacioVanillin, scientific name 3 - methoxy - 4 - hydroxybenzaldehyde, white or light yellow needle or crystalline powder, melting point 82 ~ 83 ℃, with vanillin's aroma du...

Resumen:Vanillin powder is widely used in food because of its unique flavor, but its excessive intake may harm people&#Por consiguiente, es necesario detectar la vanilina en los al...

4-Hydroxy-3-methoxybenzaldehyde, commonly known as vanillin. It is an important flavor, widely used in cosmetics, soaps, beverages, cigarettes and baked goods. Meanwhile, vanillin ...

La sacarosa es un oligosacárido funcional que existe naturalmente en muchas plantas de la familia de las Labiatae, Leguminosae, y Genisteinae, especialmente en el mayor contenido e...