近日，桂(gui)林理工(gong)大學(xué)化學(xué)與(yu)生物工程(cheng)學(xué)院研究(jiu)人員(yuan)在國際食品期(qi)刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表(biao)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(lun)文。在該論文中，研(yan)究人員(yuan)使用上海騰拔(ba)Universal TA研究型質(zhì)構(gòu)(gou)儀測定了柑橘(ju)的硬度、彈(dan)性、回復(fù)性(xing)、咀嚼性和內(nèi)聚(ju)性等指標(biāo)。

原文(wen)全文下載鏈(lian)接：

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