近日，桂林理工(gong)大學(xué)化學(xué)(xue)與生物(wu)工程學(xué)院(yuan)研究人員(yuan)在國際食(shi)品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表(biao)了題(ti)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。在該論文中，研(yan)究人員使用上(shang)海騰拔Universal TA研(yan)究型質(zhì)構(gòu)儀(yi)測定(ding)了柑橘的硬度(du)、彈性(xing)、回復(fù)性(xing)、咀嚼性(xing)和內(nèi)聚性等(deng)指標(biāo)。

原文全文下(xia)載鏈接：

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