上海騰拔質(zhì)構(gòu)儀助力齊魯工業(yè)大學(xué)和山東農(nóng)業(yè)工程學(xué)院在國(guó)際期刊發(fā)表論文
來(lái)源:上海騰拔儀器科技有限公司 發(fā)布時(shí)間:2020/11/25 17:25:42 點(diǎn)擊次數(shù):11610
近期,齊魯工業(yè)大學(xué)食品科學(xué)與工程學(xué)院和山東農(nóng)業(yè)工程學(xué)院食品科學(xué)與工程學(xué)院研究人員在中科院一區(qū)期刊《Postharvest Biology and Technology》(IF=4.303)在線發(fā)表了題為“Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage”的研究文章。
在該文章中,研究人員使用上海騰拔儀器Universal TA研究型質(zhì)構(gòu)儀來(lái)測(cè)定青椒的硬度。
全文鏈接:Synergistic inhibitory effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO2) treatment on chlorophyll degradation of green pepper fruit during storage