近日(ri)，上海(hai)海洋(yang)大學水產(chǎn)科(ke)學guojiaji實驗教學(xue)示范中心冷(leng)向軍教授(shou)團隊(dui)在水產(chǎn)領域國(guo)際期刊《Aquaculture Reports》（IF=3.216）發(fā)(fa)表了題為"Dietary effects of fish meal substitution with Clostridium autoethanogenum on flesh quality and metabolomics of largemouth bass (Micropterus salmoides) "的研(yan)究論文。在該論文中，研(yan)究團隊使(shi)用上(shang)海騰拔Universal TA研究型(xing)質(zhì)構儀測定了(le)大口黑(hei)鱸的硬(ying)度、彈性(xing)、咀嚼性(xing)、內(nèi)聚性、粘(zhan)附性和回(hui)復性等(deng)指標。

這是繼在水產(chǎn)(chan)領域國(guo)際期(qi)刊《Aquaculture》(IF=4.242)、《Aquaculture Nutrition》(IF=3.497)發(fā)表三篇(pian)論文后，上海騰(teng)拔質(zhì)構儀(yi)助力(li)冷向軍教授(shou)團隊發(fā)表(biao)第四篇(pian)論文。

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Dietary effects of fish meal substitution with Clostridium autoethanogenum on flesh quality and metabolomics of largemouth bass (Micropterus salmoides)