近日，桂林理(li)工大學化(hua)學與生物(wu)工程學(xue)院研究人員(yuan)在國際食(shi)品期刊(kan)《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(yan)究論文(wen)。在該論文中(zhong)，研究(jiu)人員使用上(shang)海騰拔Universal TA研究(jiu)型質(zhi)構儀測(ce)定了柑橘的硬(ying)度、彈(dan)性、回復性、咀嚼(jue)性和內聚(ju)性等指標(biao)。

原文(wen)全文下載鏈接(jie)：

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