近日，桂林理工(gong)大學(xué)化學(xué)與生(sheng)物工(gong)程學(xué)(xue)院研究(jiu)人員在國(guo)際食品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)(fa)表了題為(wei)"Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah) "的研究(jiu)論文。在該論(lun)文中，研究(jiu)人員使用上海(hai)騰拔Universal TA研究型質(zhì)(zhi)構(gòu)儀(yi)測定了柑(gan)橘的硬度、彈(dan)性、回復(fù)(fu)性、咀嚼(jue)性和(he)內(nèi)聚性等(deng)指標(biāo)(biao)。

原文全(quan)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)