3-hydroxy-2-methyl-4-pyrone
Classification: Dyestuff Intermediates
Refractive index:.n20/D 1.541
Cas NO.: 118-71-8
Flash Point: 127.3'C
Molecular Formula: C6H6O3
Melting Point: 160-1649C
Appearance: White crystalline powder
Boiling Point: 324 to 327° F (NTP, 1992)
usage: Food and Feed Additive
Stailty: Stable.
EINECS: 204-271-8
Aliase: Maltol
Flavoring agent, to impart freshly bakeda odor and flavor to bread and cakes.
Packaging & Delivery
Packaging Detail: 25kg/drums
Delivery Detail: from stock
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D-Phenylalanine |
Classification: Vitamins, Amino Acids and CoenzymesRefractive index:34。(C=2, H2O)Cas NO.673-06-3Flash Point: 139.8。CMolecular Formula: C9H11NO2Puri... |
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3-Isoxazolidinone,4-amino-, (4R)- |
Classification:Pharmaceutical Intermediates
Cas NO.:68-41-7
Molecular Formula:C3H6N2O2
Melting Point:147℃
Boiling Point:267
Stability:Stable u... |
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L-(+)-Prolinol |
Classification: Phamaceutical IntermediatesRefractive index:1 4853Cas NO.: 23356-96-9Flash Point: 86°CMolecular Formula: C5H11NOPurity: 99%Appe... |
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Lignosulfonic acid,ammonium salt |
Classification:Organic Fertilizer
Cas NO.:8061-53-8
Molecular Formula:C6H9Cl2N7O
Purity:55%
Appearance:null
usage:1, this product is more than... |
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3,3-Dimethyl-2-oxobutyric acid |
Classfication: Organic Intermediate Cas NO.: 815-17-8 Molecular Formula: C6H10O3 Melting Point: 90.5C Boiling Point: 182.4 °C at 760 mmHg Stabi... |
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