?近期，南京中醫(yī)(yi)藥大學(xué)藥學(xué)(xue)院和南京工業(yè)(ye)大學(xué)食品與輕(qing)工學(xué)院研究人(ren)員在國(guó)際食(shi)品期刊《LWT - Food Science and Technology》發(fā)(fa)表了題為"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(lun)文中，研究人員(yuan)利用上海騰拔(ba)Rapid TA質(zhì)構(gòu)儀(yi)測(cè)定冷(leng)凍面(mian)團(tuán)面包的硬度(du)。

?上海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀廣(guang)泛應(yīng)用(yong)于食(shi)品、醫(yī)藥、化工(gong)和材(cai)料等領(lǐng)域樣(yang)品的質(zhì)構(gòu)分析(xi)與物性測(cè)試，并(bing)助力用(yong)戶在國(guó)內(nèi)外(wai)期刊(kan)發(fā)表多篇(pian)論文。

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