近日，上海海洋(yang)大學(xué)水產(chǎn)科(ke)學(xué)guojiaji實(shí)驗(yàn)教學(xué)示(shi)范中(zhong)心冷向(xiang)軍教授團(tuán)隊(duì)在(zai)水產(chǎn)(chan)領(lǐng)域國際(ji)期刊《Aquaculture Reports》（IF=3.216）發(fā)表(biao)了題為"Dietary effects of fish meal substitution with Clostridium autoethanogenum on flesh quality and metabolomics of largemouth bass (Micropterus salmoides) "的(de)研究論(lun)文。在該論文中(zhong)，研究團(tuán)隊(duì)(dui)使用上海騰拔(ba)Universal TA研究(jiu)型質(zhì)構(gòu)(gou)儀測(cè)定了大口(kou)黑鱸(lu)的硬(ying)度、彈性、咀(ju)嚼性、內(nèi)(nei)聚性、粘附性(xing)和回(hui)復(fù)性等指標(biāo)(biao)。

這是(shi)繼在水產(chǎn)領(lǐng)域(yu)國際(ji)期刊《Aquaculture》(IF=4.242)、《Aquaculture Nutrition》(IF=3.497)發(fā)表三(san)篇論文后，上(shang)海騰拔質(zhì)構(gòu)(gou)儀助力冷(leng)向軍教授(shou)團(tuán)隊(duì)發(fā)表(biao)第四篇論(lun)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)