?近期，南京中醫(yī)(yi)藥大學(xué)藥學(xué)院(yuan)和南京工業(yè)(ye)大學(xué)食(shi)品與(yu)輕工學(xué)院研(yan)究人員在國(guó)(guo)際食品期(qi)刊《LWT - Food Science and Technology》發(fā)(fa)表了題為(wei)"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研(yan)究論文。在(zai)該研究論文(wen)中，研究人(ren)員利用上海(hai)騰拔Rapid TA質(zhì)構(gòu)儀測(cè)(ce)定冷凍面(mian)團(tuán)面包的硬度(du)。

?上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀廣(guang)泛應(yīng)(ying)用于食(shi)品、醫(yī)藥、化(hua)工和材料(liao)等領(lǐng)域樣品(pin)的質(zhì)構(gòu)(gou)分析與物(wu)性測(cè)試(shi)，并助力用戶在(zai)國(guó)內(nèi)外(wai)期刊發(fā)表多(duo)篇論文。

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