| Specification |
Assay Method: HPLC-MS, HPLC, UV;
Application Form: Tablet, Capsule, Powder;
Application: Food, Health Care Products, Medicine;
State: Powder;
Extract Source: Shilajit Extract Fulvic Acid;
Produce Name: Shilajit Extract Fulvic Acid;
Appearance: Brown Powder;
MOQ: 1kg;
Shelf Life: 2 Years;
Package: 1kg/Bag, 25kg/Drum;
Shipping Method: FedEx, TNT, EMS;
Delivery Time: 5-7 Days;
Storage: Cool Dry Place;
Active Ingredient: Phosphatidylserine;
Purity: 50%;
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Assay Method: HPLC;
Application Form: Powder;
Application: Food, Cosmetics;
State: Powder;
Extract Source: Psoraleae Extract;
Product Name: Bakuchiol;
Einecs: 233-489-5;
MOQ: 100g;
CAS: 10309-37-2;
Mf: C18h24o;
MW: 256.39;
Assay: 98%;
Storage: Cool and Dry Place;
Mesh Size: 100% Pass 80 Mesh;
OEM: Accept;
Shelf Life: 2 Years;
Stock: Yes;
COA: Yes;
Appearance: White Crystalline Powder;
Sample: Avaliable;
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Assay Method: HPLC;
Application Form: Injection, Lotion, Suppository, Tablet, Capsule;
Application: Food, Health Care Products, Medicine;
State: Powder;
Extract Source: Rosemary Leaf;
Appearance: Dark Brown to Brown Fine Powder;
Odor: Characteristic;
Particle Size: 95% Through 200µm;
Loss on Drying: <5%;
Carnosic Acid: >10%;
Solvent Residues: USP/EU;
Pesticide Residues: USP/EU;
Lead: <3ppm;
as: <2ppm;
CD: <1ppm;
Mercury: <1ppm;
Total Plate Count: <10000cfu/G;
Yeast&Mold: <100cfu/G;
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Assay Method: HPLC, UV;
Application Form: Tablet, Capsule;
Application: Food, Health Care Products;
State: Powder;
Extract Source: Shilajit;
Appearance: Brown Yellow Powder;
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Assay Method: HPLC, UV;
Application: Food, Health Care Products;
State: Powder;
Extract Source: Seed;
Product Name: Cocoa Extract;
Sample: 10g~20g Free Sample for Your Test Purpose;
Used in: Health Food;
Function: Anti - Oxidation, Anti - Inflammation, Prevent Fat;
Test Method: HPLC Gc etc. with Professional Equipments;
Active Ingredient: 10%,20% Theobromine;
Selling: Hot Sale,USA,Europe,Oceanian;
Package: 25kg/Drum in Paper-Drum (D35cm*H51cm);
Shelf Life: 2 Years;
Grade: Food Grade;
Flavor: Light Bitter Taste;
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