近日，上(shang)海海洋大學(xué)(xue)水產(chǎn)科學(xué)guojiaji實(shí)驗(yàn)(yan)教學(xué)示范中(zhong)心冷向軍教授(shou)團(tuán)隊(duì)在(zai)水產(chǎn)領(lǐng)域國(guó)際(ji)期刊(kan)《Aquaculture Reports》（IF=3.216）發(fā)表了題為(wei)"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(tuán)隊(duì)使用上(shang)海騰(teng)拔Universal TA研(yan)究型質(zhì)構(gòu)(gou)儀測(cè)(ce)定了(le)大口(kou)黑鱸的硬(ying)度、彈性、咀嚼(jue)性、內(nèi)(nei)聚性、粘附性(xing)和回(hui)復(fù)性等(deng)指標(biāo)。

這是繼在水(shui)產(chǎn)領(lǐng)(ling)域國(guó)際期(qi)刊《Aquaculture》(IF=4.242)、《Aquaculture Nutrition》(IF=3.497)發(fā)表(biao)三篇論(lun)文后，上海騰(teng)拔質(zhì)構(gòu)儀助力(li)冷向軍教(jiao)授團(tuán)隊(duì)發(fā)表(biao)第四篇論(lun)文。

全文下載鏈(lian)接

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