近日，桂林(lin)理工大學(xué)化學(xué)與(yu)生物工(gong)程學(xué)院研究人員在(zai)國際食品期(qi)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(yan)究論文。在該(gai)論文中(zhong)，研究人員使(shi)用上海騰拔(ba)Universal TA研究型(xing)質(zhì)構(gòu)(gou)儀測(cè)定了(le)柑橘的硬(ying)度、彈性、回復(fù)性(xing)、咀嚼性和內(nèi)(nei)聚性等指標(biāo)(biao)。

原文全文下(xia)載鏈接：

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