方案
≥95%
SMILES字符串
O=C1O[Fe]OC(=O)\C=C\1
InChI
1S/C4H4O4.Fe/c5-3(6)1-2-4(7)8;/h1-2H,(H,5,6)(H,7,8);/q;+2/p-2/b2-1+;
InChI key
PMVSDNDAUGGCCE-TYYBGVCCSA-L
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危险声明
预防措施声明
危险分类
Aquatic Chronic 3
储存分类代码
11 - Combustible Solids
WGK
WGK 2
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
Min Lu et al.
American journal of hematology, 85(5), 315-319 (2010-03-05)
On June 30, 2009, the United States Food and Drug Administration (FDA) approved ferumoxytol (Feraheme injection, AMAG Pharmaceuticals), an iron-containing product for intravenous (IV) administration, for the treatment of iron deficiency anemia in adult patients with chronic kidney disease (CKD).
Yao Olive Li et al.
Food and nutrition bulletin, 30(4), 327-335 (2010-05-26)
Ferrous fumarate is useful in iron fortification because of its high bioavailability, mild taste, and relatively low cost. A ferrous fumarate premix for incorporation into salt has been developed by agglomerating ferrous fumarate with appropriate binder materials into salt-size particles
Ekhard E Ziegler et al.
The Journal of nutrition, 141(2), 243-248 (2010-12-24)
Precooked, instant (dry) infant cereals in the US are fortified with electrolytic iron, a source of low reactivity and suspected low bioavailability. Iron from ferrous fumarate is presumed to be more available. In this study, we compared a dry infant
Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.
Sheetal Gupta et al.
International journal of food sciences and nutrition, 63(4), 411-420 (2011-11-08)
Flour was fortified with premix containing ferrous fumarate and folic acid. Organic acids such as citric acid, malic acid and tartaric acid, which are promoters of iron bioavailability, were added at three levels and their influence on rheological and bread-making
Daniel López de Romaña et al.
Biological trace element research, 144(1-3), 1318-1326 (2011-07-13)
Helicobacter pylori infection could impair iron absorption from fortified products. The objective of the study was to determine the effect of H. pylori infection on iron absorption from asymptomatic adults consuming wheat flour fortified with iron and zinc. The (13)C
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