近日(ri)，桂林理(li)工大學(xué)(xue)化學(xué)與生(sheng)物工程(cheng)學(xué)院研究(jiu)人員在國(guo)際食品期刊《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(gai)論文中(zhong)，研究人員使(shi)用上海騰拔(ba)Universal TA研究型質(zhì)(zhi)構(gòu)儀測定了(le)柑橘的硬度(du)、彈性、回(hui)復(fù)性、咀嚼性和(he)內(nèi)聚(ju)性等指標(biāo)(biao)。

原文(wen)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)