近日(ri)，桂林理工大學(xué)化(hua)學(xué)與生物工(gong)程學(xué)(xue)院研究人員在國(guó)際(ji)食品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表(biao)了題為(wei)"Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah) "的研究論(lun)文。在該論(lun)文中(zhong)，研究人(ren)員使(shi)用上海騰(teng)拔Universal TA研究(jiu)型質(zhì)構(gòu)儀測(cè)(ce)定了(le)柑橘(ju)的硬度、彈(dan)性、回復(fù)性、咀(ju)嚼性和(he)內(nèi)聚性等指(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)