简介:南京中医药大学药学院研究人员在国际食品期刊《LWT-Food Science and Technology》(中科院一区,IF:6)发表了题为"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultra简介:南京中医药大学药学院研究人员在国际食品期刊《LWT-Food Science and Technology》(中科院一区,IF:6)发表了题为"Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound"的研究论文。在该论文中,研究人员利用上海腾拔Rapid TA质构仪用于测定冷冻面团的硬度。详细>