https://www.selleckchem.com/pr....oducts/atuveciclib-b
The NXW batch had the highest Na, Mg, K, and Sr concentrations, and Na in NXW water reached to 50.60 mg/L, which existed as Na+, significantly (p less then .05) higher than BJW (8.63 mg/L) and PUW, which were important to the flavor of mutton soup. The PUW batch had the highest content of free amino acids, and the content of glutamic acid (Glu) reached to 17.89 μg/mL. The NXW batch had the highest content of taste nucleotides, and the content of 5´-IMP reached to 68.68 μg/ml. The volatiles of the three batches had signif
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