近日，桂林理工(gong)大學(xué)化學(xué)(xue)與生(sheng)物工程學(xué)院研(yan)究人員在國(guó)(guo)際食(shi)品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)表了(le)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(jiu)論文。在該論文(wen)中，研究人(ren)員使用上海(hai)騰拔Universal TA研究型質(zhì)(zhi)構(gòu)儀測(cè)定(ding)了柑(gan)橘的硬度、彈(dan)性、回復(fù)性、咀嚼(jue)性和(he)內(nèi)聚(ju)性等指標(biāo)。

原文全文下載(zai)鏈接：

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