近日，上海(hai)海洋大學(xué)水(shui)產(chǎn)科(ke)學(xué)guojiaji實(shí)驗(yàn)教學(xué)示(shi)范中心冷向軍(jun)教授團(tuán)隊(duì)在(zai)水產(chǎn)領(lǐng)(ling)域國(guo)際期(qi)刊《Aquaculture Reports》（IF=3.216）發(fā)表了(le)題為"Dietary effects of fish meal substitution with Clostridium autoethanogenum on flesh quality and metabolomics of largemouth bass (Micropterus salmoides) "的研究(jiu)論文。在該論文中，研(yan)究團(tuán)隊(duì)(dui)使用上海(hai)騰拔Universal TA研究(jiu)型質(zhì)(zhi)構(gòu)儀測(ce)定了大(da)口黑鱸(lu)的硬度、彈性、咀(ju)嚼性(xing)、內(nèi)聚性、粘(zhan)附性和回復(fù)性(xing)等指標(biāo)(biao)。

這是(shi)繼在水產(chǎn)領(lǐng)(ling)域國(guo)際期刊《Aquaculture》(IF=4.242)、《Aquaculture Nutrition》(IF=3.497)發(fā)表(biao)三篇論(lun)文后，上(shang)海騰(teng)拔質(zhì)構(gòu)儀助力(li)冷向軍(jun)教授團(tuán)隊(duì)(dui)發(fā)表第四篇(pian)論文。

全文下載(zai)鏈接

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