近日，桂林(lin)理工大學(xue)化學(xue)與生物工程(cheng)學院(yuan)研究人員在國(guo)際食品期(qi)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) "的研究論文。在該(gai)論文中，研究人(ren)員使(shi)用上海騰拔Universal TA研(yan)究型質(zhì)(zhi)構儀測(ce)定了柑橘(ju)的硬度、彈性、回(hui)復性、咀嚼性(xing)和內(nèi)聚性(xing)等指標。

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)