Food and Bioproducts Processing最新文献_第2页

Stabilization of microbial strains in long-lasting double emulsions as a new strategy for liquid biofertilizer formulation 将微生物菌株稳定在长效双乳液中，作为液体生物肥料配方的新策略

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-23 DOI: 10.1016/j.fbp.2024.10.020

Pier Francesco Ferrari , Chiara Bufalini , Roberta Campardelli , Anna Brondolo , Enrico Ercole , Domenico Palombo , Patrizia Perego

{"title":"Stabilization of microbial strains in long-lasting double emulsions as a new strategy for liquid biofertilizer formulation","authors":"Pier Francesco Ferrari , Chiara Bufalini , Roberta Campardelli , Anna Brondolo , Enrico Ercole , Domenico Palombo , Patrizia Perego","doi":"10.1016/j.fbp.2024.10.020","DOIUrl":"10.1016/j.fbp.2024.10.020","url":null,"abstract":"<div><div>The need for innovative biofertilizers has been increasing in recent years as a consequence of the loss of soil microbial biodiversity. In this context, symbiotic agriculture, which involves the application of beneficial microorganisms to the soil, is an emerging and promising reality. A key point is related to the choice of an adequate formulation strategy for the microbial systems to maintain their vitality and shelf-life. The use of a liquid formulation is an alternative to the traditional dry powders, but currently a successful microbial stabilization in a liquid biofertilizer is still not available. Therefore, the aim of this study is to stabilize different microorganisms using a double emulsion to obtain a liquid product. The emulsion formulation and production conditions were optimized for strain encapsulation and emulsions were characterized by analysing droplet size distribution, concentration, vitality of microorganisms after the production process, and stability of the product over time. A final formulation, obtained by mixing the different emulsions was developed with the objective of delivering a complete pool of beneficial microorganisms to the soil. The mixture was stable for 5 months at room temperature and microorganism concentration remained constant, indicating that no antagonistic activity within the microbial consortium was present.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 611-618"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nanoencapsulation of Spirulina sp. LEB 18 microalgae biomass using electrospray technique and application in chocolate milk 利用电喷雾技术纳米封装螺旋藻 LEB 18 微藻生物质并将其应用于巧克力牛奶中

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-23 DOI: 10.1016/j.fbp.2024.10.002

Thays Arpino Rasia , Bruna da Silva Vaz , Jorge Alberto Vieira Costa , Michele Greque Morais

{"title":"Nanoencapsulation of Spirulina sp. LEB 18 microalgae biomass using electrospray technique and application in chocolate milk","authors":"Thays Arpino Rasia , Bruna da Silva Vaz , Jorge Alberto Vieira Costa , Michele Greque Morais","doi":"10.1016/j.fbp.2024.10.002","DOIUrl":"10.1016/j.fbp.2024.10.002","url":null,"abstract":"<div><div>Chocolate powder is a widely consumed food, but it has a high sugar content. <em>Spirulina</em> microalgae contains high nutritional value and can be used to enrich foods. However, microalgae has strong sensory characteristics. To add it to food, it is necessary to hide these characteristics, such as through nanoencapsulation. Therefore, the objective of this work was to develop nanospheres with <em>Spirulina</em> biomass by nanoencapsulation and apply them in chocolate milk. This nanospheres were produced through the electrospraying technique, with chitosan and <em>Spirulina</em>. The best parameters to produce nanospheres were a polymeric solution with 0.50 % chitosan, electric potential of 24 kV, and capillary diameter of 0.70 mm. These resulted in more uniform nanoparticles without the presence of a residual solvent. Nanospheres with <em>Spirulina</em> sp. LEB 18 are stable up to approximately 200 °C. Chocolate milk containing nanospheres with <em>Spirulina</em> was formulated to contain 5 % <em>Spirulina</em>, which increased the protein content by 16.3 %, lipids by 88.9 % and ash by 33.9 % in this food compared to the control. It received an average score of 6.9 in the sensory analysis and had a public acceptance rate of 76.3 %. By incorporating 300 mL of chocolate milk containing nanospheres with <em>Spirulina</em> into school meals, children up to 5 years old (weighing approximately 18 kg) meet their daily protein requirement in a single serving.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 491-506"},"PeriodicalIF":3.5,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring solution composition and vacuum pulse effects in the osmotic processing of sole (Paralichthys sp.) fillets 探索鳎目鱼（Paralichthys sp.）鱼片渗透加工中的溶液成分和真空脉冲效应

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-23 DOI: 10.1016/j.fbp.2024.10.018

Rolando J. Jimenez Lugo , Silvina P. Agustinelli , Alejandra Tomac , Marina Czerner

引用次数: 0

Phenolic compounds' stability in reduced-calorie plum spread fortified with freeze-dried plum pomace: Effects of processing techniques and pasteurization 用冻干李子渣强化的低热量李子涂抹酱中酚类化合物的稳定性：加工技术和巴氏杀菌的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-22 DOI: 10.1016/j.fbp.2024.10.016

Aleksandra Bajić , Lato Pezo , Jasna Mastilović , Aleksandra Mišan , Biljana Cvetković , Renata Kovač , Alena Stupar , Dragana Ubiparip Samek , Marijana Djordjević

{"title":"Phenolic compounds' stability in reduced-calorie plum spread fortified with freeze-dried plum pomace: Effects of processing techniques and pasteurization","authors":"Aleksandra Bajić , Lato Pezo , Jasna Mastilović , Aleksandra Mišan , Biljana Cvetković , Renata Kovač , Alena Stupar , Dragana Ubiparip Samek , Marijana Djordjević","doi":"10.1016/j.fbp.2024.10.016","DOIUrl":"10.1016/j.fbp.2024.10.016","url":null,"abstract":"<div><div>Fortified reduced-calorie plum spreads (∼40°Brix), containing 10 % (w/w) freeze-dried plum pomace (FD-PP), were analyzed for phenolic compounds (spectrophotometrically and chromatographically determined) and antioxidant activity to evaluate the effects of processing and pasteurization during the transition from laboratory (LS-S) to industrial scale (IS-S) spread manufacturing. Additionaly, a control sample at an industrial scale (IS-CS) was prepared to estimate FD-PP's functional contribution. The physicochemical properties of spreads and plum materials used (FD-PP and plum purée, PP), were also investigated. IS-S exhibited increased levels of total phenols, total flavonoids, total anthocyanins, catechin, chlorogenic acid, caffeic acid, rutin, quercetin, cyanidin 3-O-glucoside, and cyanidin 3-O-rutinoside, alongside higher antioxidant activity compared to IS-CS. LS-S retained more phenolics than IS-S, possibly due to the pasteurization step (85 °C, 1 h) introduced in IS-S processing. Although characterised by reduced phenolic and anthocyanins content upon pasteurization, appealing colour of the IS-S spread was retained. Significant correlations (p<0.05) were observed across most individual phenolic compounds and antioxidant activity. Standard score (SS) analysis showed that phenolic retention and antioxidant activity were highest in LS-S (SS=0.754), followed by IS-S (SS=0.490) and IS-CS (SS=0.163). Pasteurization and the use of FD-PP contributed to the microbiologically stable spread after 21 days of storage.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 547-558"},"PeriodicalIF":3.5,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Construction and characteristics of EGCG-porcine serum albumin pickering emulsion: Based on noncovalent interactions mechanism EGCG-猪血清白蛋白浸提乳液的构建及其特性：基于非共价相互作用机制

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-22 DOI: 10.1016/j.fbp.2024.10.014

Lili Liu , Xiaodan Zhang , Ying Yu , Xieli Yang , Weiwei Cheng , Baocheng Xu

{"title":"Construction and characteristics of EGCG-porcine serum albumin pickering emulsion: Based on noncovalent interactions mechanism","authors":"Lili Liu , Xiaodan Zhang , Ying Yu , Xieli Yang , Weiwei Cheng , Baocheng Xu","doi":"10.1016/j.fbp.2024.10.014","DOIUrl":"10.1016/j.fbp.2024.10.014","url":null,"abstract":"<div><div>Pickering emulsion prepared by the interaction between polyphenols and protein can improve the stability of protein-based emulsion. The purpose of this study was to explore the complex formation mechanism of epigallocatechin gallate (EGCG)-porcine serum albumin (PSA) complex and the preparation of food-grade Pickering emulsion. By the UV and fluorescence spectral analysis, it was found that EGCG has an obvious fluorescence quenching effect on PSA, mainly static quenching. The results of synchronous, three-dimensional fluorescence and FT-IR spectroscopy showed that the hydrophobic microenvironment of aromatic amino acids and the secondary structure of PSA changed after EGCG was added. The results of molecular docking examined that EGCG and PSA form more stable complexes due to hydrogen bonds, and the binding energy was −4.43 kcal /mol. Compared with the PSA emulsion, the successfully prepared EGCG-PSA Pickering emulsion had smaller droplets and no obvious color in CLMS. The Pickering emulsion of EGCG-PSA had strong emulsification and high viscosity, which belonged to pseudoplastic non-Newtonian fluid. In addition, the free fatty acids release rate of EGCG-PSA Pickering emulsion was decreased by 9.9 %. The antioxidant performance of the EGCG-PSA Pickering emulsion was improved, and the DPPH radical scavenging rate and the ABTS<sup>+</sup> radical scavenging rate reached the highest, which were 93.72 % and 57.16 % respectively. This study provides important insights into the interaction between EGCG and PSA, and a reference for the development of polyphenol-protein complex Pickering emulsion in food, medicine, cosmetics, and other fields.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 464-477"},"PeriodicalIF":3.5,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A fruit edible coating machine to protect the morphological, physiological, and biochemical properties of citrus fruits 保护柑橘类水果形态、生理和生化特性的水果可食用涂层机

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-21 DOI: 10.1016/j.fbp.2024.10.017

Noura Dayeh , Keyvan Asefpour Vakilian , Mohsen Azadbakht

{"title":"A fruit edible coating machine to protect the morphological, physiological, and biochemical properties of citrus fruits","authors":"Noura Dayeh , Keyvan Asefpour Vakilian , Mohsen Azadbakht","doi":"10.1016/j.fbp.2024.10.017","DOIUrl":"10.1016/j.fbp.2024.10.017","url":null,"abstract":"<div><div>This study aimed at constructing a laboratory machine for chitosan-based citrus fruit edible coating operation. The machine included a roller fruit conveyor system for fruits to travel, where the fruits were sprayed with a conventional coating material. The spraying flow rate and the slope of the device during the spraying were optimized to minimize the changes in morphological (image processing characteristics), physiological (firmness and total soluble solids), and biochemical (limonene and microRNA concentrations) properties of the orange fruits during 16 days of storage period with the minimum consumption of the coating material. In addition to fruit physiological properties such as firmness, fruit biochemical properties including limonene and miR-397 concentration as a regulator of lignin synthesis in oranges were significantly preserved in the fruits coated using the proposed machine. Although morphological and some physiological properties could not reveal the effects of edible coating on fruits due to the short period of storage, the concentration of miR-397, which was measured with a portable electrochemical biosensor at the femtomolar level, could determine the effects of coating treatments on fruit quality with suitable performance. Coated fruits that exerted the least change in miR-397 concentration after 16 days, had a more suitable appearance after two months of cold storage. While, many of the control fruits that showed significant changes in microRNA concentrations after 16 days, were in unfavorable exocarp conditions for the market. The findings of this study are useful for developing new fruit coating machines and introducing microRNAs as early indicators of fruit post-storage quality.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 428-435"},"PeriodicalIF":3.5,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142529681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling 使用微流体力学模型、动力学分析和优化工具，通过湿搅拌介质研磨技术开发玉米淀粉纳米悬浮液

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-18 DOI: 10.1016/j.fbp.2024.10.010

María Gabriela Bordón , Lucía López-Vidal , Marcela L. Martínez , Santiago D. Palma , Pablo D. Ribotta

{"title":"The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling","authors":"María Gabriela Bordón , Lucía López-Vidal , Marcela L. Martínez , Santiago D. Palma , Pablo D. Ribotta","doi":"10.1016/j.fbp.2024.10.010","DOIUrl":"10.1016/j.fbp.2024.10.010","url":null,"abstract":"<div><div>Starch micro and nanoparticles have emerged as popular stabilizers in food and pharmaceutical formulations. Wet-stirred media milling (WSMM) to develop such particles has not been widely reported, in contrast to chemical hydrolysis. Therefore, this contribution aimed to analyze the effects of: 1) Sodium dodecyl sulfate (SDS) and post-milling operations on the stability of starch nanosuspensions; 2) the bead diameter (<em>d</em><sub><em>b</em></sub>) (0.15, 0.50 mm) and starch concentration (<em>c</em><sub><em>S</em></sub>) (1, 3.5, 7 % w/v) on the type and stability of nanosuspensions, breakage kinetics and microhydrodynamic parameters; 3) spray-drying of nanosuspensions on the structural changes and redispersion of powders. Stable nanosuspensions with an average size of 161±5 nm could be obtained, from an initial size of 14.08±0.08 μm. The use of SDS as a stabilizer prevented aggregation during milling and allowed the formation of amylose-SDS complexes, supported by DSC and X-ray techniques. The microhydrodynamic analysis showed that increasing <em>c</em><sub><em>S</em></sub> decreased the compression forces applied to particles. Moreover, the intensity of collisions was improved with a larger <em>d</em><sub><em>b</em></sub>. Spray-dried nanosuspensions formulated with a <em>c</em><sub><em>S</em></sub> of 7 % (w/v), different SDS concentrations (0, 0.07 and 1 % w/v), and a <em>d</em><sub><em>b</em></sub> of 0.15 mm were analyzed. Submicron particles could only be obtained with 1 % (w/v) of SDS: from 366 to 271 nm after milling and spray-drying, respectively. Under these conditions, the granules were fully fragmented, which was confirmed by X-ray and TEM techniques. These results showed that WSMM could be implemented as a solvent-free methodology to obtain biopolymer-based nanoparticles.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 568-586"},"PeriodicalIF":3.5,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of UV-A and blue light emitting diodes within the range of 320–480 nm on quality and shelf-life extension of food products 320-480 纳米范围内紫外线-A 和蓝光发光二极管在食品质量和货架期延长方面的应用

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.013

Eskindir Endalew Tadesse , Piotr Kulawik , Andrzej Szymkowiak , Vida Šimat

{"title":"Application of UV-A and blue light emitting diodes within the range of 320–480 nm on quality and shelf-life extension of food products","authors":"Eskindir Endalew Tadesse , Piotr Kulawik , Andrzej Szymkowiak , Vida Šimat","doi":"10.1016/j.fbp.2024.10.013","DOIUrl":"10.1016/j.fbp.2024.10.013","url":null,"abstract":"<div><div>Produced or processed foods are subjects to natural spoilage and contamination, commonly by microorganisms. This occurs along the food supply chain, which results in high levels of food waste and compromised consumer safety. The use of light-emitting diode technologies, a novel non-thermal surface disinfection method, can be used in order to reduce microbial activity and improve shelf-life of the product. This review provides an extensive list of UV-A and blue LED applications on possible microbial inactivation and plant defense mechanisms, affecting quality and shelf-life extension of various food products. In addition, the benefits, engineering aspects of LED reactors for treating liquid foods and associated problems of this technology are summarized. This innovative food surface decontamination technology, with or without exogenous photosensitizers, can be used by food processing industries due to maintaining sensory and nutritional properties while exhibiting antibacterial inactivation. Further research is needed to fully realize their potential and to investigate whether the combined or hurdle technology affects antibacterial efficacy or food quality changes. In addition, an optimized and improved LED illumination system will be developed and applied extensively in the food industry by determining the possible factors needed to increase microbial inactivation rate, maintain quality and safety of food products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 436-455"},"PeriodicalIF":3.5,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142529677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An innovative approach in oat milk production: Ohmic heating 燕麦奶生产的创新方法：欧姆加热

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.011

Ferit Ak , Emrah Karakavuk , Ali Goksu , Serdal Sabancı

引用次数: 0

Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon 研究纳米冻融对大西洋鲑鱼肌纤维蛋白的稳定机制

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-16 DOI: 10.1016/j.fbp.2024.10.015

Wenzheng Li , Wenxuan Wang , Maomei Fan, Wenhui Zhu, Ying Bu, Jianrong Li, Xuepeng Li

{"title":"Study the stability mechanism of Nano freezing-thawing on myofibrillar proteins in Atlantic salmon","authors":"Wenzheng Li , Wenxuan Wang , Maomei Fan, Wenhui Zhu, Ying Bu, Jianrong Li, Xuepeng Li","doi":"10.1016/j.fbp.2024.10.015","DOIUrl":"10.1016/j.fbp.2024.10.015","url":null,"abstract":"<div><div>Fe<sub>3</sub>O<sub>4</sub> magnetic nanoparticles (MNPs)-assisted cryogenic freezing integrated with MNPs combined microwave thawing (NNMT) of salmon fillets has been studied. Comparison to size for conventionally frozen, the ice crystals of MNPs-assisted cryogenic freezing treatment exhibited a smaller diameter equivalent (2.37 ± 0.07 μm) and were uniformly distributed, while isotope H/D exchange revealed more hydrogen bonding between protein and water molecules. The NNMT treatment exhibited a reduced degree of protein aggregation, with the sizes of myosin, actin, and desmin aggregates ranging from 3.4 to 30.6 nm, 1.0–13.6 nm, and 0.7–4.7 nm, respectively. The NNMT treatment had a more stable protein secondary and tertiary structure, as well as an enhanced protein solubility and the smallest particle size. In addition, the myofibrillar protein content (125 ± 24.7 mg/mL), Ca<sup>2+</sup>-ATPase activity (4.25 ± 0.15 μmolPi/mg/h), calpain activity (0.14 ± 0.03 U/g), and cathepsin B activity (0.51 ± 0.06 U/g) in NNMT treatment were higher. In conclusion, the NNMT treatment reduced the impact of freeze denaturation on salmon fillet proteins. The structural changes observed of the three proteins support the hypothesis that NNMT stabilizes the main myofibrillar proteins and thus maintain quality of the salmon fillets.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 410-420"},"PeriodicalIF":3.5,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0