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(xiang)軍教授團(tuán)(tuan)隊(duì)在(zai)水產(chǎn)領(lǐng)域(yu)國(guó)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(yan)究論文。在該論文(wen)中，研究(jiu)團(tuán)隊(duì)使用上(shang)海騰拔Universal TA研究型(xing)質(zhì)構(gòu)儀測(cè)定(ding)了大口(kou)黑鱸的(de)硬度、彈性、咀(ju)嚼性(xing)、內(nèi)聚性、粘附(fu)性和回復(fù)性(xing)等指標(biāo)。

這是繼在水(shui)產(chǎn)領(lǐng)域國(guó)際期(qi)刊《Aquaculture》(IF=4.242)、《Aquaculture Nutrition》(IF=3.497)發(fā)(fa)表三篇論文后(hou)，上海騰拔質(zhì)構(gòu)(gou)儀助力冷向軍(jun)教授團(tuán)隊(duì)發(fā)表(biao)第四篇論(lun)文。

全文下(xia)載鏈接

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