近日，上海(hai)海洋(yang)大學(xué)水產(chǎn)科(ke)學(xué)guojiaji實(shí)驗(yàn)(yan)教學(xué)示(shi)范中(zhong)心冷(leng)向軍教授團(tuán)隊(duì)(dui)在水產(chǎn)領(lǐng)域國(guo)際期刊《Aquaculture Reports》（IF=3.216）發(fā)表(biao)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(yan)究論文。在該(gai)論文中，研究(jiu)團(tuán)隊(duì)(dui)使用上海(hai)騰拔Universal TA研究(jiu)型質(zhì)構(gòu)儀測(ce)定了(le)大口(kou)黑鱸(lu)的硬度、彈性(xing)、咀嚼性、內(nèi)聚(ju)性、粘附(fu)性和回(hui)復(fù)性等指(zhi)標(biāo)。

這是繼(ji)在水(shui)產(chǎn)領(lǐng)域國際(ji)期刊《Aquaculture》(IF=4.242)、《Aquaculture Nutrition》(IF=3.497)發(fā)表三篇(pian)論文后，上海騰(teng)拔質(zhì)(zhi)構(gòu)儀助(zhu)力冷向軍(jun)教授團(tuán)(tuan)隊(duì)發(fā)表第四篇(pian)論文。

全文下載鏈接(jie)

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