?近期，南京中醫(yī)(yi)藥大學(xué)藥(yao)學(xué)院和南京(jing)工業(yè)大學(xué)(xue)食品(pin)與輕工學(xué)院研(yan)究人員(yuan)在國(guó)際食品(pin)期刊《LWT - Food Science and Technology》發(fā)表(biao)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。在該(gai)研究論文(wen)中，研(yan)究人(ren)員利(li)用上海騰(teng)拔Rapid TA質(zhì)構(gòu)儀測(cè)定(ding)冷凍面(mian)團(tuán)面包的硬度(du)。

?上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀廣泛應(yīng)(ying)用于食品、醫(yī)(yi)藥、化工和(he)材料等領(lǐng)域(yu)樣品(pin)的質(zhì)構(gòu)分析(xi)與物性測(cè)試(shi)，并助力用戶(hu)在國(guó)內(nèi)外期刊(kan)發(fā)表多篇論(lun)文。

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