? ? 2019年5日(ri)，食品期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表了上(shang)海交通大學(xué)(xue)農(nóng)業(yè)與生(sheng)物學(xué)院研(yan)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(lun)文。

? ? 在該研究論(lun)文中，研(yan)究人員利(li)用上海騰拔的(de)Universal TA研究型國產(chǎn)(chan)質(zhì)構(gòu)儀用(yong)于測定馬鈴(ling)薯面包(bao)的硬(ying)度、回復(fù)性(xing)、內(nèi)聚性和咀嚼(jue)性等(deng)指標。

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