近日，桂林理(li)工大學(xué)化學(xué)與生(sheng)物工程學(xué)(xue)院研(yan)究人員在(zai)國際食品期刊(kan)《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(yi)測定了(le)柑橘(ju)的硬度(du)、彈性、回(hui)復(fù)性、咀(ju)嚼性和內(nèi)聚性(xing)等指標。

原文全文下(xia)載鏈接：

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