? ? 2019年5日，食品期(qi)刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表(biao)了上(shang)海交(jiao)通大學農(nóng)(nong)業(yè)與生物學院(yuan)研究團隊題為(wei)“Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread”的研究論文。

? ? 在該(gai)研究論(lun)文中，研究人員(yuan)利用上(shang)海騰拔(ba)的Universal TA研究型國產(chǎn)(chan)質構儀用(yong)于測定馬鈴(ling)薯面包(bao)的硬度、回(hui)復性、內(nei)聚性(xing)和咀嚼性等指(zhi)標。

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