近日(ri)，桂林理工(gong)大學(xué)化學(xué)與(yu)生物工程(cheng)學(xué)院研究人員在(zai)國際食(shi)品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)(fa)表了題(ti)為"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。在該論文(wen)中，研究人員(yuan)使用(yong)上海騰拔Universal TA研(yan)究型(xing)質(zhì)構(gòu)儀測(ce)定了柑橘的硬(ying)度、彈性、回(hui)復(fù)性、咀嚼性和(he)內(nèi)聚(ju)性等指(zhi)標(biāo)。

原文全文(wen)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)