近日，桂林(lin)理工大學(xué)化學(xué)(xue)與生物工程學(xué)(xue)院研究人員在國(guó)際(ji)食品(pin)期刊(kan)《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表(biao)了題為"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(gai)論文中，研究人(ren)員使用上(shang)海騰拔Universal TA研(yan)究型質(zhì)構(gòu)(gou)儀測(cè)定(ding)了柑(gan)橘的硬度(du)、彈性、回復(fù)(fu)性、咀嚼性和(he)內(nèi)聚性(xing)等指(zhi)標(biāo)。

原文全文下(xia)載鏈(lian)接：

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