近日(ri)，桂林理工(gong)大學(xué)化學(xué)(xue)與生物工程(cheng)學(xué)院研(yan)究人員在國(guo)際食品期刊(kan)《Journal of Food Processing and Preservation》（IF=2.190）發(fā)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(lun)文。在該論文(wen)中，研究人員(yuan)使用上海騰拔(ba)Universal TA研究型質(zhì)構(gòu)(gou)儀測定(ding)了柑橘的硬度(du)、彈性、回復(fù)(fu)性、咀嚼(jue)性和內(nèi)聚性(xing)等指標(biāo)。

原文全文下載(zai)鏈接：

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