5 Results for "

γ-Glu-Phe

" in MedChemExpress (MCE) Product Catalog:
Products (5)

5 Results for "γ-Glu-Phe" in MCE Product Catalog:

2
2 Cited Publications
Cat. No.: HY-101399
CAS No.: 7432-24-8
Purity:  99.82%
Synonyms: H-γ-Glu-Phe-OH; γ-GlutamylPhenylalanine
γ-Glu-Phe is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth .
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2
2 Cited Publications
Cat. No.: HY-101399A
CAS No.: 2828432-42-2
Purity:  99.50%
Synonyms: H-γ-Glu-Phe-OH TFA; γ-GlutamylPhenylalanine TFA
γ-Glu-Phe TFA (γ-Glutamylphenylalanine TFA) is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe TFA or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth .
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Cat. No.: HY-101399SA
Synonyms: H-γ-Glu-Phe-OH-13C9,15N TFA; γ-GlutamylPhenylalanine-13C9,15N TFA
γ-Glu-(Phe-13C9,15N) (γ-Glutamylphenylalanine-13C9,15N) TFA is the 13C- and 15N-labeled γ-Glu-Phe TFA (HY-101399A). γ-Glu-Phe TFA is synthesized by Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO). γ-Glu-Phe TFA or the post-enzymatic reaction mixture enhances the umami intensity of commercial soy sauce and model chicken broth .
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Cat. No.: HY-101399R
CAS No.: 7432-24-8
Synonyms: H-γ-Glu-Phe-OH (Standard); γ-GlutamylPhenylalanine (Standard)
Ceftezole (sodium) (Standard) is the analytical standard of Ceftezole (sodium). This product is intended for research and analytical applications. Ceftezole sodium (CTZ sodium) is a broad-spectrum cephem antibiotic against many species of gram-positive and gram-negative bacteria. Ceftezole sodium (CTZ sodium) is an alpha-glucosidase inhibitor with in vivo anti-diabetic activity .
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Cat. No.: HY-101399S
Synonyms: H-γ-Glu-Phe-OH-13C9,15N; γ-GlutamylPhenylalanine-13C9,15N
γ-Glu-(Phe- 13C9, 15N) is the 13C and 15N labeled isotope of γ-Glu-Phe(HY-101399).γ-Glu-Phe or the postenzymatic reaction mixture enhanced the umami intensity of commercial soy sauce and model chicken soup.
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