近日(ri)，桂林理工大學(xué)(xue)化學(xué)與生(sheng)物工(gong)程學(xué)(xue)院研(yan)究人員在國(guó)際(ji)食品期刊(kan)《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表(biao)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(wen)中，研究(jiu)人員使用上海(hai)騰拔Universal TA研究型(xing)質(zhì)構(gòu)(gou)儀測(cè)定了柑(gan)橘的(de)硬度、彈性、回復(fù)(fu)性、咀嚼性(xing)和內(nèi)聚性(xing)等指標(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)