近日(ri)，桂林理(li)工大學化學(xue)與生(sheng)物工(gong)程學院(yuan)研究人員在國際(ji)食品期刊(kan)《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表了(le)題為(wei)"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)。在該論文中，研(yan)究人(ren)員使用(yong)上海騰拔(ba)Universal TA研究型質(zhì)構(gou)儀測定(ding)了柑橘的硬度(du)、彈性、回(hui)復性、咀嚼性和(he)內(nèi)聚性(xing)等指標。

原文全(quan)文下載鏈接(jie)：

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