近日，桂林(lin)理工大學(xué)(xue)化學(xué)(xue)與生(sheng)物工程學(xué)(xue)院研(yan)究人員在國(guó)際(ji)食品(pin)期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)(fa)表了題為"Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah) "的研究論文(wen)。在該論(lun)文中，研究人(ren)員使用上(shang)海騰拔Universal TA研(yan)究型(xing)質(zhì)構(gòu)儀(yi)測(cè)定了柑(gan)橘的硬度、彈性(xing)、回復(fù)性、咀嚼(jue)性和內(nèi)(nei)聚性等指標(biāo)(biao)。

原文(wen)全文下載(zai)鏈接：

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