近日，桂林理工(gong)大學化學與生(sheng)物工(gong)程學院研究人員(yuan)在國(guo)際食(shi)品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表(biao)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(lun)文。在該論文中，研(yan)究人員(yuan)使用上海(hai)騰拔(ba)Universal TA研究(jiu)型質(zhì)構(gòu)儀(yi)測定了(le)柑橘的硬(ying)度、彈性、回復(fu)性、咀嚼性和(he)內(nèi)聚性(xing)等指標。

原文全(quan)文下載鏈(lian)接：

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