近日，桂林(lin)理工大學化(hua)學與(yu)生物工程(cheng)學院研究人員(yuan)在國際食品期(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(lun)文。在該論(lun)文中，研究人(ren)員使用(yong)上海(hai)騰拔Universal TA研究型(xing)質(zhì)構(gòu)儀測(ce)定了柑橘(ju)的硬度、彈(dan)性、回(hui)復性、咀嚼性(xing)和內(nèi)聚性等(deng)指標。

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)