近日(ri)，桂林理工(gong)大學(xué)化學(xué)(xue)與生物(wu)工程(cheng)學(xué)院研究人員在國(guó)際食(shi)品期刊(kan)《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表了(le)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)。在該論文(wen)中，研(yan)究人員(yuan)使用上海騰拔(ba)Universal TA研究型質(zhì)(zhi)構(gòu)儀測(cè)定了(le)柑橘的硬度、彈(dan)性、回復(fù)(fu)性、咀嚼性(xing)和內(nèi)聚性等(deng)指標(biāo)(biao)。

原文全(quan)文下載鏈接(jie)：

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