?近期，南京中醫(yī)(yi)藥大(da)學(xué)藥學(xué)院和南(nan)京工業(yè)大學(xué)(xue)食品與輕(qing)工學(xué)院研究(jiu)人員在(zai)國(guó)際食(shi)品期刊《LWT - Food Science and Technology》發(fā)表(biao)了題為(wei)"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研(yan)究論文。在該研(yan)究論文中，研究(jiu)人員利(li)用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測(cè)(ce)定冷凍(dong)面團(tuán)面包(bao)的硬度。

?上海(hai)騰拔Rapid TA質(zhì)(zhi)構(gòu)儀(yi)廣泛應(yīng)用于(yu)食品、醫(yī)(yi)藥、化工和材料(liao)等領(lǐng)域樣品(pin)的質(zhì)構(gòu)分析(xi)與物(wu)性測(cè)試，并助力(li)用戶(hu)在國(guó)內(nèi)(nei)外期刊發(fā)(fa)表多篇論(lun)文。

全文下載(zai)鏈接

Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound