近日，桂林(lin)理工大學(xué)(xue)化學(xué)與生物(wu)工程學(xué)院研(yan)究人員在國(guo)際食品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)(fa)表了題為"Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah) "的研究論文(wen)。在該(gai)論文中，研究人(ren)員使用(yong)上海(hai)騰拔Universal TA研(yan)究型質(zhì)(zhi)構(gòu)儀測定(ding)了柑橘(ju)的硬度、彈性、回(hui)復(fù)性、咀嚼(jue)性和內(nèi)聚性(xing)等指(zhi)標(biāo)。

原文全(quan)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)