Food Science and Technology International最新文献

{"title":"Determining sensory thresholds for juiciness and hardness in chicken breasts using chew-stage protocol and physicochemical validation.","authors":"Jiale Liang, Shin-Ichi Ishikawa","doi":"10.1177/10820132261419349","DOIUrl":"10.1177/10820132261419349","url":null,"abstract":"<p><p>Juiciness and hardness are critical attributes of meat quality. In this study, we measured the juiciness and hardness of chicken breasts cooked using the vacuum low-temperature method, the pressure filter paper method, and a rheometer. To improve measurement efficiency and suitability for consumer panels, we employed a chew-stage sensory protocol that collected discrete ratings at three predefined stages (3 chews, 10 chews, and ready for swallowing). In addition, polarized sensory positioning (PSP) was introduced, using chicken breasts cooked at 100 °C for 3 hours as a fixed reference sample. This approach has helped to minimize the perceptual variation among panelists, and it also provided a consistent sensory anchor during evaluation. The results indicated that simultaneously achieving high juiciness and low hardness was challenging because hardness was predominantly influenced by temperature, whereas juiciness was primarily influenced by the cooking duration. Consequently, a perfect balance between juiciness and hardness cannot be achieved at a single temperature or cooking time, requiring tradeoffs based on specific cooking requirements. Sensory evaluation revealed a significant increase in juiciness with increased chewing time (<i>P</i> < 0.05), whereas hardness was not significantly affected. These sensory and physicochemical data suggest that controlling the cooking duration is more crucial than temperature for enhancing the juiciness of chicken breasts. A strong correlation was observed between the sensory ratings of juiciness and hardness and the corresponding physicochemical measurements (juiciness: <i>r</i> = 0.85, <i>P</i> < 0.001; hardness: <i>r</i> = 0.87, <i>P</i> < 0.001), thus confirming the validity of the sensory evaluation method used in this study. This study established a perceived juiciness threshold of 3.5% and a hardness threshold of 16.5 N. Based on the above findings, greater attention should be paid to optimizing the heating time during chicken breast cooking to achieve the desired meat quality and enhance cooking efficiency.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"956-968"},"PeriodicalIF":1.8,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146178491","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":"Assessment of the effects of collagen and inulin incorporation to soft jelly candy formulations.","authors":"Nagihan Tekin, Derya Arslan","doi":"10.1177/10820132261420754","DOIUrl":"10.1177/10820132261420754","url":null,"abstract":"<p><p>In this study, collagen and inulin were incorporated in soft candy formulations with different ratios. The candies were subjected to textural, chemical, sensory, and correlation analyses in order to evaluate the effects of single or combined use of inulin and collagen on the freshly produced and stored products. Single use of inulin caused decrease in springiness contrary to collagen. Addition of collagen hydrolysate to soft candy formulations increased the pH and softness of the final product directly proportional to the collagen rate. The addition of inulin and collagen (20%) resulted in noticeable lightning in the color of the candies. Combined use with collagen was found to be more effective in promoting the prebiotic activity compared to the use of inulin alone. For <i>Bacillus clausii</i>, the combination of 10% collagen + 50% inulin provided a significantly higher colony growth. While collagen did not negatively affect the taste of confectionery; at 20% ratio the candy was perceived softer and stickier to the teeth. The inclusion of collagen and inulin together in the formulation decreased the sensory scores and slightly lower relative frequency rate was obtained for the \"I would definitely buy\" category (2-12% less than that of the other candies). The study revealed that if collagen and inulin are included in the formulation together, the confectionery can provide a significant amount of collagen by strengthening the structure with the support of an extra polysaccharide addition, and at the same time, inulin will be beneficial in terms of calorie reduction.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"969-982"},"PeriodicalIF":1.8,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13696781/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147270258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic effects of ultrasound combined with aqueous chlorine dioxide on the reduction of <i>Yersinia enterocolitica</i> in leaf mustard (<i>Brassica juncea</i>).","authors":"Eun Bi Jeon, Sung-Hee Park, Shin Young Park","doi":"10.1177/10820132251409013","DOIUrl":"10.1177/10820132251409013","url":null,"abstract":"<p><p>Recent disease outbreaks linked to leafy vegetable crops have highlighted <i>Yersinia enterocolitica</i> as a significant foodborne pathogen. Because this pathogen can enter the horticultural supply chain through various stages, it is difficult to completely eliminate. This study aims to assess the synergistic effects of ultrasound (US) treatment (25 kHz, 200 W for 10-60 min), used in combination with chlorine dioxide (ClO₂) (10, 30, 50, 70, and 100 ppm of Cl₂), on the reduction of <i>Y. enterocolitica</i> (7.44 ± 0.18 log CFU/g) in leaf mustard. After 30 min of US treatment, a reduction of over 1 log CFU/g was noted, with a maximum decrease of 1.89 log at 60 min. Chlorine dioxide alone achieved a reduction of 1.19 log CFU/g at 100 ppm. Separately, these two types of treatment resulted in reductions of 0.39-1.89 (with US) and 0.16-1.19 (with ClO₂) log CFU/g, respectively. Treatment by using US and ClO₂ in combination was the most effective in reducing the <i>Y. enterocolitica</i> counts on leaf mustard, resulting in log reductions of ≥5.0 log CFU/g. Microbial counts of 1.14, 1.35 and 2.28 log CFU/g against <i>Y. enterocolitica</i> in leaf mustard were obtained by using the synergistic combinations of 50 min US/100 ppm ClO₂, 60 min US/70 ppm ClO₂, and 60 min US/100 ppm ClO₂, respectively. Quality assessments showed no significant differences in the Brix content (4.8-5.1 °Brix), or hardness (1504.7-1634.0 g/cm²) compared to the controls (<i>p</i> > 0.05). Therefore, these results suggest that the combination of US and ClO₂ can potentially be used in the kimchi industry to effectively inactivate <i>Y. enterocolitica</i> without causing the quality of leaf mustard to deteriorate.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"891-899"},"PeriodicalIF":1.8,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145905970","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":"Thermal and structural characterisation of resistant starch from Andean roots cultivated in Colombia.","authors":"Elsa Fonseca, Noelia Betoret, Liliana Betancourt","doi":"10.1177/10820132261416562","DOIUrl":"10.1177/10820132261416562","url":null,"abstract":"<p><p>Resistant starch (RS) is a type of dietary fibre with recognised health benefits. This study aimed to obtain and characterise RS from Andean roots, resources that have a low ecological footprint and contribute to agroecosystem resilience under climate change, while remaining rooted in traditional cultural practices. Starch extracted from achira (<i>Canna edulis</i> Ker), ibia (<i>Oxalis tuberosa</i> <i>Molina</i>) and batata (<i>Ipomoea batatas</i> Lam) was subjected to enzymatic debranching followed by autoclave-cooling (AC) cycles according to a completely randomised 3 × 3 × 2 factorial design. The highest RS percentages (p ≤ 0.05) were obtained with two or three AC cycles of 90 or 120 min at 121 °C for <i>I. batatas</i> (46.23% RS), with two AC cycles of 120 min at 130 °C for <i>C. edulis</i> (48.02% RS) and with three AC cycles of 90 min at 130 °C for <i>O. tuberosa</i> (45.37% RS). Total dietary fibre (%TDF) in RS increased by 10.88% for <i>I. batatas</i>, 12.88% for <i>C. edulis</i> and 10.21% for <i>O. tuberosa</i> compared with their native starches (NSs). Thermogravimetric analysis showed greater thermal stability of RS against degradation than NS. Differential scanning calorimetry revealed that RS exhibited lower gelatinisation temperatures (Tg) and enthalpy (ΔHg) and a broader gelatinisation range (ΔTg) than NS, due to the formation of retrograded structures with heterogeneous and less hydrated crystalline regions. X-ray diffraction patterns showed a C-type crystallographic pattern for <i>C. edulis</i> RS and mixed B- and V-type patterns for RS from <i>I. batatas</i> and <i>O. tuberosa</i>. Infrared spectra (FTIR-ATR) confirmed a higher degree of retrogradation and distinct crystalline organisation in RS compared with NS. These properties highlight the potential of RS from Andean roots as functional ingredients with prebiotic benefits.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"931-943"},"PeriodicalIF":1.8,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147716422","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":"Effective inactivation of hepatitis A virus in the edible <i>Ulva lactuca</i> seaweed using dielectric barrier discharge (DBD)-plasma treatment.","authors":"Pantu Kumar Roy, Eun Bi Jeon, Anamika Roy, Shin Young Park","doi":"10.1177/10820132251412041","DOIUrl":"10.1177/10820132251412041","url":null,"abstract":"<p><p>Contamination with the hepatitis A virus (HAV) represents a significant etiological factor in acute hepatitis, occasionally progressing to liver failure. HAV transmission is primarily linked to the consumption of HAV-polluted water and food. The effectiveness of dielectric barrier discharge (DBD) plasma on the infectivity reduction of a HAV strain on edible seaweed <i>Ulva lactuca</i> was evaluated under varying treatment durations (control, 10, 30, and 60 min), and its impact on the quality of the seaweed was also examined. To identify infectious and non-infectious virus components, HAV was exposed using RT-qPCR with propidium monoazide/sarkosyl. HAV was decreased in seaweed when compared control to DBD (0.37 -1.43 log₁₀copy number/µL) and in non-PMA reduction titers were (0.37, 0.42, and 0.54 log₁₀copy number/µL) and PMA + Sarkosyl-treated group (0.64, 0.68, and 1.43 log₁₀copy number/µL), respectively. The acidity (pH) and Hunter color assessments of control and DBD-treated seaweed exhibited no significant disparities (<i>P</i> > 0.05). These outcomes indicate the potential applicability of PMA/RT-qPCR in detecting HAV infectivity without compromising the quality of seaweed subsequent to DBD treatment. HAV infectivity was significantly reduced in the foods after DBD treatment for 60 min, indicating potential for commercial application. With further optimization, DBD plasma has the potential to be utilized by food processors as a nonthermal method for inactivating foodborne viruses.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"900-907"},"PeriodicalIF":1.8,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145905933","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":"Probiotic encapsulation by spray-drying: Impact of carrier composition and pretreatment on viability, stability, and antioxidant capacity.","authors":"Tanja Ž Krunić","doi":"10.1177/10820132261419343","DOIUrl":"10.1177/10820132261419343","url":null,"abstract":"<p><p>Probiotic encapsulation represents a key strategy for maintaining their viability. Among the various techniques, spray-drying has shown significant potential in the food industry. While alginate has traditionally been used as a carrier, the incorporation of dairy byproducts offers advantages as enhanced encapsulation efficiency, added functionality, and improved sustainability through the valorization of industrial waste. This study examines the impact of carrier composition and fermentation on the viability of probiotics, the antioxidant capacity, and the encapsulation efficiency achieved through spray-drying. Different carrier compositions containing whey, alginate, and whey protein concentrate (WPC) were inoculated with probiotics, subjected to fermentation and spray-drying, and subsequently evaluated for the properties of the probiotic powders. The addition of WPC to the alginate matrix increases probiotic viability and encapsulation efficiency by 5% and antioxidant capacity from 25% to 53%. Fermentation of carriers with probiotics before encapsulation increases probiotic viability (for about 1 log), antioxidant capacity (for more than 20%), and efficiency of the spray-dry encapsulation (for about 20%). The fermented sample with WPC showed a significantly higher number of viable cells after encapsulation and 30 days of storage. Fermentation did not significantly impact product yield which is about 70%, moisture content, or solubility (85%), while the addition of WPC increase moisture content from 3.7% to 4.7%. Additionally, the spray-drying process does not negatively affect the antioxidant capacity of samples. Therefore, the highest antioxidant capacity is shown in a fermented sample with WPC (64.5%). Using adequate carrier and fermentation as pretreatment before spray-dry encapsulation, the viability of probiotics during encapsulation increased from 78 to more than 95%. These findings demonstrate that dairy byproducts, in combination with alginate and fermentation, using spray-drying as the encapsulation technology, provide effective protection for probiotics and represent a promising encapsulation approach.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"944-955"},"PeriodicalIF":1.8,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146206905","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":"Innovative dual strategy for enhancing high-protein free added sugar ice cream based on whey protein/<i>Opuntia</i> fruit hydrogel.","authors":"Paniz Kavoosi, Mahboobeh Kashiri, Morteza Khomeiri, Mohammad Ghorbani, Samira Eshghinia","doi":"10.1177/10820132251412064","DOIUrl":"10.1177/10820132251412064","url":null,"abstract":"<p><p>Ice cream, a desirable frozen dairy product, has great potential for improving human health and nutrition. In this study, a dual strategy based on binary system, whey protein concentrate (WPC) and <i>Opuntia</i> fruit powder (OFP) hydrogle, was evaluted for reducing the health risks associated with excessive sugar consumption while enhancing the techno-functional properties of free added sugar (FAS) ice cream. The physico-chemical properties of WPC/OFP hydrogel at different ratios (100:0, 80:20, 60:40, and 50:50) were determined. The colored hydrogel (CH) with high viscosity (WPC/OFP 60:40) was chosen as a promising candidate for producing high-protein free added ice cream sugar (HPFAS) at varying concentrations (0, 8, 12, and 16%). Our results indicated that an increase in CH content correlated with a rise in apparent viscosity and overrun of ice cream. Moreover, the addition of CH significantly improved the hardness and melting resistance of HPFAS ice creams. Sensory evaluation revealed that FAS sample with 12% CH (S₀-CH₁₂) was similar to the control one. This study demonstrated that HPFAS ice cream containing 12% CH displayed a lower glycemic index (50.12 ± 10.13%) compared to the control sample with added sugar (S₁₀₀-CH₀) (85.12 ± 6.19%). Furthermore, the overall acceptance of ice cream significantly decreased with incorporating the highest content of CH (S₀-CH₁₆). Our finding confirmed that incorporating 12% CH has great potential in the reformulation in FAS to improved techno-functional properties while preserving palatability.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"920-930"},"PeriodicalIF":1.8,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145997728","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":"Effect of modified quinoa flour addition on quality attributes of gluten-free rice bread.","authors":"Yamila G Sánchez, Luciana C González, Maria A Loubes, Marcela P Tolaba","doi":"10.1177/10820132251412053","DOIUrl":"10.1177/10820132251412053","url":null,"abstract":"<p><p>To improve the rice-based bread (control) quality, the effects of partial substitution of rice flour with modified quinoa flour (10%-30%) on technological and sensorial bread attributes were investigated. An online survey revealed consumer interest in the proposed bread. Protein and fiber contents in breads exceeded the control values up to 22% and 125%, respectively. All of breads overcame control specific volume (1.46 ± 0.05 ml/g) by 6%-10%. Due to the quinoa fiber, breads presented a softer cell structure than control with greater cell area fraction (28.9%-37%) and cell density (52-69 cell/cm²). With increasing percentage of quinoa, color difference (Δ<i>E</i>) increased linearly (9-22.8), lightness (<i>L</i>*) decreased (73.3-62.8) and <i>a</i>* values increased denoting a higher proportion of red in the crumb. Breads with 10% and 25% quinoa had better texture, they obtained more positive evaluations than the control for taste (70%-86% \"vs\" 66%), odor (63%-75% \"vs\" 66%), color (74%-83% \"vs\" 78%) and texture (69%-70% \"vs\" 44%). The close relationship between sensory and instrumental measurements was evidenced by correlation analysis. Quinoa addition enhanced the nutritional and sensorial bread profiles as well as affected its technological quality, providing a distinctive crumb color and acceptable bread volume and crumb cell structure.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"908-919"},"PeriodicalIF":1.8,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145911122","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":"Red lentil tofu enriched with nivik (<i>Arum maculatum</i>) extract: Effects on functional and bioactive properties.","authors":"İremnur Kılınç, Esra Esin","doi":"10.1177/10820132261492051","DOIUrl":"10.1177/10820132261492051","url":null,"abstract":"<p><p>Plant-based functional foods enriched with natural bioactive compounds have attracted increasing attention due to their potential health benefits. However, studies on the functional enhancement of non-soy tofu systems remain limited. In this study, the use of nivik (<i>Arum maculatum</i>) leaf extract as a functional ingredient in red lentil tofu was investigated. Tofu samples were prepared with different extract concentrations and evaluated in terms of phenolic and flavonoid contents, antioxidant activity (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) [ABTS], 2,2-diphenyl-1-picrylhydrazyl [DPPH], and FRAP), dietary fiber composition, and α-amylase inhibition activity. Total phenolic content increased progressively with increasing extract concentration, reaching 77.01 ± 0.92 mg GAE/100 g in tofu supplemented with 5.00% extract, compared to 19.90 ± 0.65 mg GAE/100 g in the control sample, with a similar trend observed for total flavonoid content. Antioxidant capacity also increased markedly with extract addition. Extract incorporation further enhanced dietary fiber content and α-amylase inhibitory activity (16.0%-35.8%), indicating a concentration-dependent functional improvement of the tofu matrix. These results indicate that nivik extract improves the bioactive composition and antioxidant capacity of lentil-based tofu. Overall, red lentil tofu enriched with nivik extract represents a promising plant-based product with enhanced bioactive properties.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"995-1004"},"PeriodicalIF":1.8,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149059647","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":"Stability of bioactive compounds and color of gilaburu (<i>Viburnum opulus</i> L.) juice during heating.","authors":"Feryal Karadeniz, Hande Selen Erge, Derya Atalay, Efdalya Kaya, Betül Işık, Osman Aslanali","doi":"10.1177/10820132251409008","DOIUrl":"10.1177/10820132251409008","url":null,"abstract":"<p><p>It was aimed to investigate the effect of heating on color degradation and bioactive compounds, of gilaburu juice at 70, 80 and 90 °C for 540, 390 and 180 min, respectively. The results obtained for the <i>L</i>*, <i>a</i>*, <i>b</i>* and <i>h</i>° parameters, degradation of total monomeric anthocyanins and polymeric color have been modeled, while no kinetic model was found to describe the changes in titratable acidity, total soluble solids, pH, <i>C</i>*, total phenolics and vitamin C. The activation energies for <i>L</i>*, <i>a</i>*, <i>b</i>* and <i>h</i>° parameters, the degradation of anthocyanins and polymeric color were 77.98, 56.77, 81.58, 69.88, 51.5 and 55.2 kJ moL^-1, respectively. Higher activation energies found for <i>L</i>*, <i>b</i>* and °<i>h</i> indicates, this reaction is more sensitive to the temperature elevations than the others. In order to design and optimize thermal treatment conditions and produce high-quality juice products, food processors might consider the data useful.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"869-879"},"PeriodicalIF":1.8,"publicationDate":"2026-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145855182","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}