近日，桂(gui)林理(li)工大學化學與生(sheng)物工程(cheng)學院研(yan)究人員在(zai)國際食品(pin)期刊(kan)《Journal of Food Processing and Preservation》（IF=2.190）發(fā)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(yan)究論文。在該(gai)論文中，研(yan)究人員使用上(shang)海騰(teng)拔Universal TA研究(jiu)型質構儀測(ce)定了柑橘的硬(ying)度、彈性、回(hui)復性、咀嚼(jue)性和(he)內(nèi)聚性(xing)等指標。

原文全文(wen)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)