?近期，南京(jing)中醫(yī)藥大學(xué)(xue)藥學(xué)院和(he)南京工業(yè)大學(xué)(xue)食品與輕工學(xué)(xue)院研究人員(yuan)在國際食品(pin)期刊(kan)《LWT - Food Science and Technology》發(fā)表了題(ti)為"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研究(jiu)論文。在該研究(jiu)論文中，研究人(ren)員利用上(shang)海騰拔Rapid TA質(zhì)構(gòu)(gou)儀測定(ding)冷凍面團面(mian)包的硬度。

?上海騰拔Rapid TA質(zhì)(zhi)構(gòu)儀廣泛應(yīng)用(yong)于食品、醫(yī)藥、化(hua)工和材料等(deng)領(lǐng)域樣品(pin)的質(zhì)構(gòu)分析(xi)與物性測試(shi)，并助力用戶(hu)在國(guo)內(nèi)外期刊(kan)發(fā)表多篇(pian)論文。

全文下載鏈(lian)接

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