? ? 2019年5日，食品期刊(kan)《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線(xiàn)發(fā)表了(le)上海交(jiao)通大學(xué)農(nóng)業(yè)(ye)與生物學(xué)院(yuan)研究(jiu)團(tuán)隊(duì)(dui)題為“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論(lun)文。

? ? 在該研(yan)究論文中，研究(jiu)人員利用上(shang)海騰拔的Universal TA研(yan)究型(xing)國(guó)產(chǎn)質(zhì)(zhi)構(gòu)儀用于測(cè)(ce)定馬(ma)鈴薯面(mian)包的硬度、回復(fù)(fu)性、內(nèi)聚性(xing)和咀嚼性(xing)等指標(biāo)。

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