近日(ri)，桂林(lin)理工大學(xué)化學(xué)(xue)與生(sheng)物工程學(xué)(xue)院研究(jiu)人員(yuan)在國(guó)際食品期(qi)刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表了題為(wei)"Effects of 1-methylcyclopropene and abscisic acid ?treatments on texture properties and microstructures of postharvest tangerine (Citrus reticulata cv. Orah) "的研(yan)究論文。在該(gai)論文中，研(yan)究人員使用(yong)上海騰拔(ba)Universal TA研究型質(zhì)(zhi)構(gòu)儀測(cè)(ce)定了柑橘(ju)的硬度(du)、彈性、回(hui)復(fù)性(xing)、咀嚼性和內(nèi)(nei)聚性等指(zhi)標(biāo)。

原文全(quan)文下載鏈(lian)接：

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