近日，上海(hai)海洋大學(xué)(xue)水產(chǎn)科(ke)學(xué)guojiaji實(shí)驗(yàn)(yan)教學(xué)(xue)示范中心(xin)冷向軍教(jiao)授團(tuán)隊(duì)在水產(chǎn)(chan)領(lǐng)域國(guó)際(ji)期刊《Aquaculture Reports》（IF=3.216）發(fā)表(biao)了題為(wei)"Dietary effects of fish meal substitution with Clostridium autoethanogenum on flesh quality and metabolomics of largemouth bass (Micropterus salmoides) "的研究論文。在該論文中(zhong)，研究團(tuán)隊(duì)使用(yong)上海騰拔Universal TA研究(jiu)型質(zhì)構(gòu)儀測(cè)定(ding)了大口(kou)黑鱸的硬度(du)、彈性、咀嚼性、內(nèi)(nei)聚性、粘附性(xing)和回復(fù)性(xing)等指(zhi)標(biāo)。

這是繼在(zai)水產(chǎn)領(lǐng)域(yu)國(guó)際期(qi)刊《Aquaculture》(IF=4.242)、《Aquaculture Nutrition》(IF=3.497)發(fā)(fa)表三篇(pian)論文后，上(shang)海騰拔質(zhì)(zhi)構(gòu)儀(yi)助力冷向(xiang)軍教授(shou)團(tuán)隊(duì)(dui)發(fā)表第四(si)篇論文。

全文下載鏈(lian)接

Dietary effects of fish meal substitution with Clostridium autoethanogenum on flesh quality and metabolomics of largemouth bass (Micropterus salmoides)