?近期，南京中醫(yī)(yi)藥大學藥學院(yuan)和南京工(gong)業(yè)大學食(shi)品與(yu)輕工(gong)學院研究人員(yuan)在國際食(shi)品期刊《LWT - Food Science and Technology》發(fā)表(biao)了題為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研(yan)究論(lun)文。在該研究(jiu)論文中，研(yan)究人員利用(yong)上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀測定冷(leng)凍面(mian)團面(mian)包的硬度。

?上海騰(teng)拔Rapid TA質(zhì)(zhi)構(gòu)儀廣(guang)泛應(ying)用于食品(pin)、醫(yī)藥、化工和(he)材料等領(lǐng)域(yu)樣品的質(zhì)構(gòu)(gou)分析與物(wu)性測試(shi)，并助力用戶在(zai)國內(nèi)外(wai)期刊發(fā)表多(duo)篇論(lun)文。

全文下載鏈(lian)接

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