? ? ? ?2019年6月24日(ri)，食品期(qi)刊《Journal?of?Aquatic?Food?Product?Technology》在線(xian)發(fā)表了天津工(gong)業(yè)大學材料(liao)科學與工(gong)程學院研究團(tuan)隊題為(wei)“Extraction Optimization and Characterization of Gelatin from Half-Smooth Tongue Sole (Cynoglossus semilaevis Gunther) Skin”的研(yan)究論文(wen)。

? ? ? ?在該研究論(lun)文中，研(yan)究人員利用上(shang)海騰拔的Universal TA研(yan)究型質(zhì)構儀用(yong)于測(ce)定魚皮(pi)明膠的凝膠強(qiang)度。

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全文(wen)下載鏈(lian)接：Extraction Optimization and Characterization of Gelatin from Half-Smooth Tongue Sole (Cynoglossus semilaevis Gunther) Skin