近日(ri)，桂林(lin)理工大學(xué)(xue)化學(xué)與生物工(gong)程學(xué)院研究(jiu)人員(yuan)在國(guo)際食(shi)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) "的研究論文。在該論文(wen)中，研究人員使(shi)用上(shang)海騰拔Universal TA研(yan)究型質(zhì)(zhi)構(gòu)儀測定(ding)了柑橘的硬(ying)度、彈性(xing)、回復(fù)性、咀嚼性(xing)和內(nèi)聚(ju)性等(deng)指標(biāo)。

原文全文(wen)下載鏈(lian)接：

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