风味蛋白酶来源于米曲霉,Protease from Aspergillus oryzae [Flavourzyme];≥150 units/mg
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N-乙酰基-S-苯基-L-半胱氨酸,N-Acetyl-S-phenyl-L-cysteine;analytical standard, ≥98.0% (HPLC) -
可溶性淀粉,Starch;puriss. p.a., from potato, reag. ISO, reag. Ph. Eur., soluble -
酒石酸氧锑钾三水合物 [吐酒石],Potassium antimonyl tartrate trihydrate;ACS reagent, ≥99% -
N,N'-1,2-乙二基双-氨基二硫代酸C,C'-二甲酯 [EBDC二甲酯],N,N'-1,2-ethanediylbis-Carbamodithioic acid C,C'-dimethyl ester -
鸟苷-5′-单磷酸二钠盐水合物,Guanosine 5′-monophosphate disodium salt hydrate [5′-GMP-Na2];from yeast, ≥99% -
氯化二甲花翠素 [氯化锦葵素],Malvidin chloride;≥95.0% (HPLC)
