Emirates Journal of Food and Agriculture最新文献

{"title":"Improving the quality of Cassava Peel-Leaf Mixture (CPLM) through fermentation with R. oligosphorus as poultry ration","authors":"Mirnawati, G. Ciptaan, Ferawati","doi":"10.9755/ejfa.2023.3126","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3126","url":null,"abstract":"Cassava (Manihot utilissima) is one of the potential food commodities in Indonesia. Cassava production in Indonesia is relatively high. Ofcourse, it will produce much waste, such as Cassava Peel (CP) and Cassava Leaf (CL). Casava peel and casava leave has the potential to be used as feed ingredients but is constrained by low quality, and they can only be used 10% in poultry rations. For that, it is necessary to research to improve the quality of Cassava Peel-Leaf Mixture (CPLM) through fermentation with R.oligosphorus as a poultry ration. This experimental study uses a completely randomized design (CRD) with four treatments and five replications. The treatments were cassava peel-leaf mixture (CPLM) fermented with R. oligosphorus. The Treatments were A (9:1), B (8:2), C (7:3), and D (6:4). The variables observed were the digestibility of crude fiber (DCF), the activity of protease enzymes, crude protein (CP) nitrogen retention (RN), metabolic energy (ME), and crude fiber (CF). The diversity analysis showed a very significant effect (P<0.01) on (DCF), crude protein (CP), protease activity, crude fiber (CF), nitrogen retention (RN), and energy metabolism (ME) of CPLM fermentation. Based on the study’s results, it can be concluded that CPLM (6:4) fermented with R.oligosphorus gave the best results. Keywords: R. oligosphorus; Casava peel; Casava leave; Fermented; Poultry","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139372370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Trends in broiler chicken meat production and food security in the sulaymaniyah governorate","authors":"H. Neima, Khasraw Muheddin Hassan, K. Sirwan, Khansa Hameed","doi":"10.9755/ejfa.2023.3125","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3125","url":null,"abstract":"This study aims to report the trends in chicken meat production, importing, and per capita consumption in the Sulaymaniyah governorate, as well as, identify the challenges and opportunities of poultry sector development to become a substantial contributor to food security and poverty alleviation in the Kurdistan Region of Iraq (KRI). This study reviews ten years of data on the production of broiler chicken and per capita consumption patterns from 2011 to 2020, in the Sulaymaniyah governorate in KRI. The data from this study explain that more than half of the broiler chicken production projects are located in the Sulaymaniyah governorate. Thus, the growing number of poultry projects has significantly contributed to increasing local broiler chicken meat production by 6 folds and achieving 85.44% of self-sufficiency in broiler chicken meat production, even though their productivity is lower than their production capacity due to the high rate of broiler chicken mortality and uncertain supply chain management. Furthermore, frequent fluctuations and instability in the production rates are observed during the last decade, as broiler chicken meat production increased from 1,669.77 tonnes in 2011 to 20,034.06 tonne in 2015, then dropped to 11,802.36 tonnes in 2016 then rose again to 23,816.13 tonnes in 2019 and then declined again to 11,352.23 tonnes in 2020. These fluctuations and instabilities in local production may harm agri-food production sustainability and food security in the KRI in general, and, the Sulaymaniyah governorate in particular. Keywords: Poultry; Broiler chicken meat; Meat consumption; Food security; Sulaymaniyah; Kurdistan Region","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139372298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of geographical locations on yield, oil productivity and fatty acid profiling in four olive cultivars","authors":"Muhammad Azhar Iqbal, Muhammad Aqeel Feroze, Muhammad Azam, Muhammad Asif, M. Umer, Muhammad Arslan Khan, Hina Ali, Qiang Lyu, Sakeen-Tul-Ain Haider, Mehwish Liaquat, Zarina Yasmin, Muhammad Ramzan Answer, Imtiaz Hussain","doi":"10.9755/ejfa.2023.3124","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3124","url":null,"abstract":"Olives and its oil are considered an imperative element of diet due to their excellent nutritional quality. Geographical factors (i.e., geology, slope, elevation and temperature) and genetic variability in different olive cultivars influence plant growth, yield, oil and profiling of fatty acids. The prime objective of this investigation was to demonstrate the prodigious consequences of high temperature on the growth, production, and fatty acid composition of four olive cultivars (Coratina, Frantoio, Ottobratica and Leccino) at three different geographical locations (BARI, IOF, HRS) with the range of 460-751 m altitude during the year 2017 and 2018. The study has been carried out to investigate different parameters such as climatic conditions (rainfall and temperature), phenological attribute and yield traits (fruit set, fruit weight, yield, and oil content), and oil quality and profiling of fatty acids (free fatty acid contents, peroxide, palmitic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid). The results indicated a positive correlation of yield with rainfall and negative with the temperature was observed among olive cultivars. The results showed higher rainfall (1189 mm) and temperature (37.51 °C) at location-1 and lower rainfall (525 mm) and temperature (36.05 °C) at location-3. Coratina and Frantoio depicted significantly higher fruit set and yield in warmer climatic regions (Location-1 and Location-2) while Leccino and Ottobratica showed better results in the cooler region. Higher oil content was found in Frantoio and Coratina at location-3 among other locations and other cultivars. Overall, the lowest free fatty acid value was exhibited in Coratina and the highest in Ottobratica at all locations in both seasons. The contents of peroxide were observed higher in Leccino and lower in Coratina at all locations. The results revealed less variation among fatty acid composition in cultivars and seasons, however, palmitic acid, palmitoleic acid and oleic acid contents were found higher at location-2, linoleic acid at location-3, and linolenic acid at location-2 in all four olive cultivars. Custer analysis revealed two main groups and group-I contained two subgroups (A and B) while group-II contained three subgroups (C, D and E). In principal component analysis (PCA), PC1 axis had Leccino-L3, Leccino-L1, Frantoio-L1, Ottobratica-L1, Coratina-L1, and Leccino-L3 and explained 91.99% of the total variation. Therefore, geographic location influence growth, yield and olive oil quality attributes. Keywords: Climatic conditions; Acid value; High temperature; Free fatty acids;· Oleic acid;· Olive cultivars; Pothwar-Pakistan","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139372243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Current status and distribution of major RNA viruses infecting onion and garlic crops in Punjab, Pakistan","authors":"Muhammad Zubair Hamza, Muhammad Ashfaq, Hasan Riaz, Shafqat Saeed","doi":"10.9755/ejfa.2023.3123","DOIUrl":"https://doi.org/10.9755/ejfa.2023.3123","url":null,"abstract":"Onion (Allium cepa L.) and garlic (Allium sativum L.) are significant bulbous vegetables well known for their kitchen and medicinal values across the globe including Pakistan. Allium crops are highly vulnerable to many notorious RNA viruses fit in different genera viz., Allexivirus, Potyvirus, Tospovirus and Carlavirus. These viruses are known to inflict colossal and havoc yield losses up to 50% in allium crops wherever they grown. The occurrence of allium viruses in Pakistan has already been reported, but in single crop and only a few studies describe their incidence and distribution. The study examined the current scenario and distribution of major RNA viruses infecting Allium crops in Punjab, Pakistan. Field surveys were carried out in 14 districts of Punjab province as well as capital territory Islamabad of Pakistan, for two consecutive growing seasons (2019 and 2020). The 3000 leaf samples collected, 1675 samples (Onion 791, Garlic 884) were found positive for RNA viruses by using specie specific DAS-ELISA and further confirmed through reverse transcriptase polymerase chain reaction (RT-PCR). The results revealed the presence of RNA viruses with overall disease incidence of 52.7% and the highest disease incidence was observed as Onion yellow dwarf virus (OYDV) 58% following Irish yellow spot virus (IYSV) 41.8% respectively in onion crop during 2019-2020. Similarly, in garlic crop overall disease incidence of RNA viruses was noticed as 58.9% and the highest disease incidence of OYDV was observed as 45%, following IYSV 32.4% and GarV-C 22.5% respectively during 2019-2020. Comparatively, disease incidence and geographical distribution of viruses was variable in surveyed regions of both crops during surveyed period, whereas OYDV and IYSV were most prevalent viruses infecting onion and garlic crops and GarV-C found only in garlic. The current study also concluded the importance to disseminate the information/awareness among the farmers regarding viral diseases and their management by using different strategies including use of resistant genotypes. Keywords: Allium crops; RNA viruses; ELISA; RT-PCR; Disease incidence; Virus distribution","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139372306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Current status and molecular phylogeny of some economically important viruses infecting wheat crops of Şırnak province, Turkey","authors":"Orhan Kapan, M. Usta, Abdullah Güller","doi":"10.9755/ejfa.2023.v35.i6.3117","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i6.3117","url":null,"abstract":"A survey of yellow dwarf viruses (YDVs) -associated diseases of wheat plants was performed for the first time in the Şırnak Province, Turkey. In plants wheat cultivated areas, symptoms such as diminished leaf size, dwarfing, yellowing, and reddening of leaves wheat plants were observed in cultivated areas. A total of 441 specimens were collected regardless of showing symptoms and assayed for Barley/Cereal Yellow Dwarf Viruses [B/CYDV] association by PCR tests using virus coat protein gene (CPG)-specific primer pairs. These assays demonstrated that 13.38% (55 samples) were positive to the occurrence of BYDV-PAV (9.73%) and CYDV-RPV (0.73%) for wheat viruses, but no BYDV-MAV, -SGV, and -RMV infections of BYDVs were found in PCR assays of collected samples. In addition, double infection of BYDV-PAV and CYDV-RPV was detected in 12 samples with a 2.91% infection rate. The CPG sequences of randomly selected two isolates were revealed using bacterial cloning and sequencing. Sequences obtained were deposited in GenBank under Accession numbers OL685734 and OL685736 for BYDV-PAV; and OL685735 and OL685737 for CYDV-RPV. BLASTn analysis of CPG sequences of four isolates shared high nucleotide homology with their intraspecies isolates, with 97.35-98.67% for two BYDV-PAV and 97.72-97.89 for two CYDV-RPV. The consensus tree constructed classified B/CYDV-associated wheat viruses with their phylogenetically closest individuals from Turkey and the world. This survey is the first report of BYDV-PAV and CYDV-RPV associated with wheat plants in Şırnak Province of Turkey.\u0000Keywords: BYDVs; Coat protein gene; Incidence; Sequencing; Şırnak","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47454390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vitamin B12 Content in Lamb Meat: Effect of Cooking and Freezing Temperatures","authors":"Kaddour Ziani, Djallal Eddine Eddine Houari Adli, Noureddine Halla, A. Mansouri, Kahled Kahloula, Méghit Boumédiène Khaled, D. Djenane","doi":"10.9755/ejfa.2023.v35.i2.3016","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i2.3016","url":null,"abstract":"The meat industry has taken several measures to expand its shelf life, such as frozen storage and thermal treatments. Hence, the valuable content in red meat, such as vitamin B12, could be affected by this handling. This study aimed to assess the vitamin B12 losses in Algerian Hamra lamb meat caused by frozen storage (06 months at -18 °C) and boiling for 45 minutes at 80 °C with regard to modifications in water-holding capacity (WHC). Samples of Longissimus lumborum (LL) and Longissimus thoracis (LT) were utilized to assess this micronutrient using microbiological assay (VitaFast®). In comparison with Fresh Raw Meat (FeRM), Frozen Raw Meat (FoRM) was marked by a reduced difference in B12 content (1.36 ± 0.14 vs. 1.19 ± 0.12 µg/100 g, respectively). However, the values of B12 decreased significantly in Fresh Boiled Meat (FeBM) (0.78 ± 0.40) and Frozen Boiled Meat (FoBM) (1.00 ± 0.07) compared to FeRM. The recorded values of cooking loss (CL) and forced drip loss (FDP) appeared identical. The B12 vitamin content in Hamra lamb meat is generally affected by cooking processes (longer time and higher temperature treatments) than short freezing storage (less than 06 months at – 18 °C).\u0000Keywords: B12 vitamin; Cooking; Freezing storage; Lamb meat; Microbiological assay.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42077248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Farmers’ Flood Risk Perception in Turkey: The Case of Mersin Province","authors":"S. Hayran","doi":"10.9755/ejfa.2023.v35.i5.3101","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3101","url":null,"abstract":"Understanding perception of the farmers’ flood risks has become increasingly important. This study aimed to evaluate the flood risk perception of farmers by constructing a farmer risk perception score based on eight statements. Data was gathered from 250 randomly selected farmers and analyzed using descriptive statistics, factor analysis, and binary logistic regression. Based on the flood risk perception score, the farmers were classified into two groups, and the results revealed that 46.00% of surveyed farmers had a high level of flood risk perception. The binary logistic regression analysis showed that seven factors, including gender, age, household size, children, farm size, insurance intention, and flood experience, had a significant impact on farmers’ flood risk perceptions. The findings of this study may aid government organizations and farmers in enhancing their flood risk management strategies.\u0000Keywords: Flood disaster; Risk perception score; Turkey","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46188896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of sugar cane concentration on foam-mat drying kinetics and physicochemical properties of dried-tomato pasta sauce","authors":"N. Afifah, N. Indrianti, L. Ratnawati, Devry Pramesti Putri, Lista EKA YULIANTI, L. Rahmawati, Siti Khudaifanny D.F.A. Putri, A. Sarifudin","doi":"10.9755/ejfa.2023.v35.i5.3096","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3096","url":null,"abstract":"We investigated the effect of sugar cane level and foaming process on the foaming properties, drying kinetics, and physicochemical properties of dried pasta sauce. Experiments were conducted on drying pasta sauce based on tomatoes, both non-foamed and foamed, at selected sugar cane concentrations (0, 15, and 30% g sugar/g concentrated tomato) and a constant drying temperature of 60.C. The results indicated that the density and viscosity of foamed pasta sauce were lower than that of non-foamed pasta sauce, thereby increasing the drying rate. The higher the sugar cane concentration, the higher the density and viscosity of pasta sauce, resulting in a slower drying rate. The Page model was found as the best model to describe the drying kinetics of pasta sauce. The foaming process and reducing sugarcane concentration generally decreased the final moisture and sucrose content, water activity, water solubility index, and hygroscopicity. Moreover, they increased protein content, water absorption index, and the color of dried pasta sauce. Considering the drying rate and physicochemical properties, we proposed the foaming process and less sugar concentration to produce dried-tomato pasta sauce.\u0000Keywords: Drying kinetics; Foaming process; Pasta sauce powder; Sugar cane","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44989364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of submerged fermentation conditions for glucanase production by Burkholderia pyrrocinia B1213 using Jiuzao","authors":"Cheng Ruiwen, Wang Fuqiang, Xu Yiren, Wei Lai, Ma Jinghao, Gao Peng, Yang Ran, Liu Xiaoyan, Fan Guangsen","doi":"10.9755/ejfa.2023.v35.i5.3091","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3091","url":null,"abstract":"This study optimized the fermentation conditions for producing glucanase from Burkholderia pyrrocinia B1213 using Jiuzao, a residue from Baijiu distillation, as the carbon source. The effects of Jiuzao particle size and concentration, type of nitrogen source, urea concentration, initial pH, inoculum size, loading volume, shaking speed, temperature, surfactant type and incubation time on glucanase production by B. pyrrocinia B1213 were investigated separately through single factor design. Then, five variables, Jiuzao concentration, inoculum size, initial pH, temperature and incubation time, were found to significantly affect glucanase production using the Plackett-Burman design. Following, the optimal conditions for glucanase production by B. pyrrocinia B1213 were found using the steepest ascent path and response surface methodology designs as: particle size, 40-60 mesh; Jiuzao concentration, 58.4 g/L; urea concentration, 8 g/L; initial pH, 6; loading volume, 15 mL/250 mL; inoculum size, 0.63% (v/v); temperature, 26 °C; shaking speed, 160 rpm; and incubation time, 120 h. Under these conditions, the glucanase activity of the B. pyrrcinia B1213 strain was 1336 U/mL, producing the biological enzymes needed in Baijiu making from a by-product. This study has provided experimental data and theoretical information for using B. pyrrcinia B1213 in Baijiu production.\u0000Keywords: Burkholderia pyrrocinia; Glucanase; Response surface methodology; Fermentation conditions; Jiuzao","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49659316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiological quality of probiotic added traditional Çamur cheese","authors":"Şeniz KARABIYIKLI ÇİÇEK, Sümeyya Erdoğmuş","doi":"10.9755/ejfa.2023.v35.i5.3094","DOIUrl":"https://doi.org/10.9755/ejfa.2023.v35.i5.3094","url":null,"abstract":"Çamur cheese is a traditional fermented dairy product produced in the Tire district of İzmir, Turkey. In this study, the microbiological quality of cheese samples purchased from local markets was determined. The Çamur cheeses with and without the addition of Bifidobacterium animalis ssp. lactis were produced in the laboratory. All purchased (PC), lab-produced (LPC) and lab-produced-functional cheese (LPFC) samples were stored at 4°C for 30 days which were then analyzed periodically to determine the microbiological profile during refrigeration. Klebsiella pneumoniae, Enterobacter aerogenes, Citrobacter freundi were detected in the PC samples, and total aerobic mesophilic bacteria (TAMB) counts were higher than 5 log CFU g-1 during the first 5 days. However, TMAB counts were lower in LPC samples until the end of Day30. LAB counts were >7 log CFU g-1 for LPFC samples until Day 20. In conclusion, adding probiotic bacteria led to longer shelf life and safer products thus making the traditional Çamur cheese more functional.\u0000Keywords: Functional food; Microbial quality; Probiotic bacteria; Shelf life; Traditional cheese.","PeriodicalId":11648,"journal":{"name":"Emirates Journal of Food and Agriculture","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47514299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}