近日(ri)，上海海洋大(da)學(xué)水產(chǎn)科學(xué)(xue)guojiaji實驗(yan)教學(xué)(xue)示范中(zhong)心冷向軍教授(shou)團隊在水(shui)產(chǎn)領(lǐng)(ling)域國際期刊《Aquaculture Reports》（IF=3.216）發(fā)(fa)表了題(ti)為"Dietary effects of fish meal substitution with Clostridium autoethanogenum on flesh quality and metabolomics of largemouth bass (Micropterus salmoides) "的研究論文(wen)。在該(gai)論文中，研究(jiu)團隊使(shi)用上海騰拔(ba)Universal TA研究(jiu)型質(zhì)構(gòu)儀測(ce)定了大口(kou)黑鱸的(de)硬度、彈性、咀(ju)嚼性、內(nèi)(nei)聚性、粘附(fu)性和回復(fù)性(xing)等指(zhi)標(biāo)。

這是(shi)繼在水(shui)產(chǎn)領(lǐng)(ling)域國(guo)際期刊(kan)《Aquaculture》(IF=4.242)、《Aquaculture Nutrition》(IF=3.497)發(fā)表三篇論(lun)文后(hou)，上海騰(teng)拔質(zhì)構(gòu)儀助(zhu)力冷向軍教授(shou)團隊(dui)發(fā)表第四篇(pian)論文。

全文下(xia)載鏈接(jie)

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