近日，桂林理(li)工大學(xué)化學(xué)與(yu)生物(wu)工程學(xué)院(yuan)研究人員在(zai)國際食品期刊(kan)《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)。在該論文(wen)中，研(yan)究人(ren)員使用上海騰(teng)拔Universal TA研(yan)究型質(zhì)構(gòu)儀(yi)測定(ding)了柑(gan)橘的硬度、彈(dan)性、回復(fù)性(xing)、咀嚼性和內(nèi)(nei)聚性等指標(biao)。

原文全(quan)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)