近日(ri)，桂林理工大學(xué)化學(xué)與(yu)生物工(gong)程學(xué)(xue)院研(yan)究人員在國(guó)際食(shi)品期刊《Journal of Food Processing and Preservation》（IF=2.190）發(fā)(fa)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(yan)究論文。在該論(lun)文中，研究人員(yuan)使用(yong)上海騰拔(ba)Universal TA研究(jiu)型質(zhì)構(gòu)儀測(cè)定(ding)了柑(gan)橘的硬度(du)、彈性、回復(fù)(fu)性、咀嚼性(xing)和內(nèi)聚性(xing)等指標(biāo)。

原文全文(wen)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)