近日，桂(gui)林理工大學(xué)(xue)化學(xué)與(yu)生物工程學(xué)院(yuan)研究人員在國(guo)際食品(pin)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(lun)文。在該論文(wen)中，研究(jiu)人員使(shi)用上海(hai)騰拔Universal TA研究型質(zhì)(zhi)構(gòu)儀測定了(le)柑橘(ju)的硬度、彈(dan)性、回復(fù)性(xing)、咀嚼性和內(nèi)(nei)聚性(xing)等指(zhi)標(biāo)。

原文全文(wen)下載鏈接：

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