近日，桂林理工(gong)大學(xué)化學(xué)與(yu)生物(wu)工程學(xué)院研究(jiu)人員(yuan)在國際食(shi)品期(qi)刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表了題(ti)為"Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah) "的研究論文(wen)。在該(gai)論文中，研究人(ren)員使(shi)用上(shang)海騰拔Universal TA研(yan)究型質(zhì)構(gòu)(gou)儀測定了(le)柑橘(ju)的硬度(du)、彈性、回復(fù)(fu)性、咀(ju)嚼性和內(nèi)聚(ju)性等指標(biao)。

原文全文下載(zai)鏈接：

Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah)