? ? 2019年5日，食品(pin)期刊《Journal?of?Food?Processing?and?Preservation》（IF=1.288)在線發(fā)表了(le)上海交通大(da)學(xué)農(nóng)業(yè)與生物(wu)學(xué)院(yuan)研究團(tuán)(tuan)隊(duì)題為“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(yan)究論文中，研究(jiu)人員利用(yong)上海騰拔的Universal TA研(yan)究型國(guó)產(chǎn)質(zhì)(zhi)構(gòu)儀用于測(cè)(ce)定馬鈴薯面包(bao)的硬度(du)、回復(fù)性(xing)、內(nèi)聚性和咀(ju)嚼性等(deng)指標(biāo)。

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