近日，桂(gui)林理工大學化(hua)學與生(sheng)物工(gong)程學院研(yan)究人員在國(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) "的研究論文(wen)。在該論(lun)文中，研(yan)究人員(yuan)使用上海騰(teng)拔Universal TA研究型質(zhì)(zhi)構(gòu)儀測(ce)定了柑橘的(de)硬度(du)、彈性(xing)、回復性、咀(ju)嚼性和內(nèi)聚性(xing)等指標(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)