近日，桂林理工(gong)大學(xué)化學(xué)(xue)與生(sheng)物工程(cheng)學(xué)院(yuan)研究(jiu)人員在國際食(shi)品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)(fa)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(lun)文。在該論文中，研(yan)究人(ren)員使用上海騰(teng)拔Universal TA研究型質(zhì)(zhi)構(gòu)儀測定了(le)柑橘的硬度(du)、彈性、回復(fù)性、咀(ju)嚼性和(he)內(nèi)聚性等(deng)指標(biāo)(biao)。

原文(wen)全文(wen)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)