Product
Supplier
Encyclopedia
Inquiry
Home > Biochemical Engineering > Saccharides (Find 2371 items)

Enocitabine

(55726-47-1)
An antineoplastic.A derivative of Cytarabine

Product List

Request for quotation , get quotes from more suppliers.

p-Nitrophenyl β-D-xylopyranoside

(2001-96-9)
fluorescent probe for thiols, glutathione transferase substrate, substrate for colorimetric assay of pullulanase

Product List

Request for quotation , get quotes from more suppliers.

D-Altrose

(1990-29-0)
D-Altrose is the epimer of D-glucose at C3 and have recently been discovered to possess antioxidant properties by the suppression of reactive oxygen species production in mitochondria due to competition with D-glucose at the cellular level.

Product List

Request for quotation , get quotes from more suppliers.

Amylopectin

(9037-22-3)
Amylopectin is a glucose-based, highly-branched polysaccharide which together with amylose makes starch. The glucosidic bonds of amylopectin are α-1,4 in the glucan chain and α-1,6 at the branch points. Amylopectin from maize differs in structure form amylopectin from other plant species and is used in the study of the development of starches.

Product List

Request for quotation , get quotes from more suppliers.

Methyl β-D-glucopyranoside

(709-50-2)
Methyl β-D-glucopyranoside has been used in studies to assess the reaction of alternative sucrose (alternansucras) receptors with methylglucopyranoside. It has also been used to study the specificity of Saccharomyces cerevisiae by fermentation after removing carbohydrates.

Product List

Request for quotation , get quotes from more suppliers.

Cimifugin

(37921-38-3)
Cimifugin is a major components of Yu-ping-feng-san, a Chinese medical formula that is used clinically for allergic diseases and characterized by reducing allergy relapse.

Product List

Request for quotation , get quotes from more suppliers.

Saccharides, also called sodium saccharin, is the oldest sweetener. Saccharides was discovered by American scientists in 1878 and was quickly accepted by the food industry and consumers. The sweetness of saccharin is 300 to 500 times that of sucrose. It is not metabolized and absorbed by the human body and is stable in the production of various foods.
Complaint
Email:
Message:
Send Message