Food Chemistry: X最新文献_第4页

Exploration of the varieties differences on the volatile and non-volatile metabolites of Alpinia galanga and Myristica fragrans utilizing electronic sensing evaluation and untargeted metabolomics analysis 利用电子传感评价和非靶向代谢组学分析探讨高良姜和肉豆蔻挥发性和非挥发性代谢物的品种差异

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102514

Haijiao Lin , Xiangmin Li , Zengyi Song , Yu Liu , Zijia Li , Qingyun He , Binbin Wei , Ziwen Wang

{"title":"Exploration of the varieties differences on the volatile and non-volatile metabolites of Alpinia galanga and Myristica fragrans utilizing electronic sensing evaluation and untargeted metabolomics analysis","authors":"Haijiao Lin , Xiangmin Li , Zengyi Song , Yu Liu , Zijia Li , Qingyun He , Binbin Wei , Ziwen Wang","doi":"10.1016/j.fochx.2025.102514","DOIUrl":"10.1016/j.fochx.2025.102514","url":null,"abstract":"<div><div>There are differences in flavor, efficacy, and price between the cardamom varieties <em>Alpinia galanga</em> (H) and <em>Myristica fragrans</em> (R). It is crucial to distinguish their bioactivities and metabolites, given their high economic value and dietary frequency. This study determined total phenolic content (TPC), total flavonoid content (TFC), and in vitro/cellular antioxidant activities of R and H. Their volatile/non-volatile metabolites were analyzed via electronic sensing (<em>E</em>-nose, HS-GC–MS/MS) and untargeted metabolomics (UPLC-ESI-QTOF/MS<sup>E</sup>). Results demonstrated that R exhibited superior antioxidant capacity to H, with both correlating positively with TPC and TFC. A total of 195 non-volatile metabolites were identified and Malabaricone C, alkyl-DHAP, and (<em>R</em>)-Shinanolone were the key components for distinguishing them. <em>E</em>-nose showed W1C, W2W and W5S sensors were more sensitive. Furthermore, 219 kinds of volatile metabolites were identified, among which 14 key differential volatile components were screened out. The study established a theoretical basis for differentiating and characterizing both cardamoms.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102514"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (Monopterus albus) hydrolysate 优化脱色除臭工艺，去除黄鳝水解产物中的色素和腥味，同时保持其抗氧化活性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102545

Xiao Wang , Hongru Liu , Hui He , Xinyu Luo , Hang Yang , Khushwant S. Bhullar , Bingjie Chen , Di Su , Tiantian Zhao , Wenzong Zhou

{"title":"Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (Monopterus albus) hydrolysate","authors":"Xiao Wang , Hongru Liu , Hui He , Xinyu Luo , Hang Yang , Khushwant S. Bhullar , Bingjie Chen , Di Su , Tiantian Zhao , Wenzong Zhou","doi":"10.1016/j.fochx.2025.102545","DOIUrl":"10.1016/j.fochx.2025.102545","url":null,"abstract":"<div><div>The objective of this study was to develop an efficient method for decolorizing and deodorizing Asian swamp eel (ASE) hydrolysate. At an activated carbon (AC) dosage of 0.5 % and pH 4.0, insoluble peptides from trichloroacetic acid (TCA), which have poor antioxidant activity, were effectively removed. Meanwhile, other nitrogenous fractions with better antioxidant activity were retained, achieving a decolorization rate of 74.02 ± 0.38 %. Orthogonal partial least squares discriminant analysis (OPLS-DA) successfully distinguished the solid phase microextraction gas chromatograph-mass spectrometery (SPME-GC–MS) results of samples treated with different deodorization methods (ASE stock hydrolysate, AC treatment, AC + complex bacteria, AC + yeast, and AC + cyclodextrin). A total of 22 differential volatile compounds with variable importance projection (VIP) values greater than 1 were identified. The combination of AC treatment and cyclodextrin encapsulation effectively removed undesirable odors, enhancing the sensory quality and market competitiveness of the final product.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102545"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Evaluation of flavor properties in rice bran by solid-state fermentation with yeast 酵母固态发酵米糠风味特性的评价

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102516

Yuehui Wang , Huixin Liang , Zhongyuan Hu , Lei Chen , Lijie Zhu , Kun Zhuang , Wenping Ding , Qian Shen

{"title":"Evaluation of flavor properties in rice bran by solid-state fermentation with yeast","authors":"Yuehui Wang , Huixin Liang , Zhongyuan Hu , Lei Chen , Lijie Zhu , Kun Zhuang , Wenping Ding , Qian Shen","doi":"10.1016/j.fochx.2025.102516","DOIUrl":"10.1016/j.fochx.2025.102516","url":null,"abstract":"<div><div>Rice bran (RB) as an available agricultural by-product is currently underutilized due to its susceptibility to oxidation and rancidity. This study investigated the evaluation of flavor properties in RB by solid-state fermentation with yeast (<em>Saccharomyces cerevisiae</em>). The volatile compounds (VOCs) in fermented RB were detected by chromatography-ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). A total of 76 volatile compounds (VOCs) including 10 aldehydes, 6 ketones, 9 alcohols, 20 esters, 10 hydrocarbons, 10 acids, and 11 compounds from other classes were identified. The odor intensity of RB fermentation by yeast was enhanced, especially for sulfides, hydrocarbons, and aromatic compounds. The fermented rice bran (FRB) exhibited a more diverse aroma profile, characterized by wine-like, fruity, and sweet odors, which significantly improved the overall sensory qualities of RB. This study provided the fermentation method for rice processing to promote the deep processing of by-products for more food resources.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102516"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS 用LC-HRMS表征缺陷生咖啡豆的酰基奎宁酸和抗氧化能力

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102506

Kwan Joong Kim , Dae-Ok Kim

{"title":"Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS","authors":"Kwan Joong Kim , Dae-Ok Kim","doi":"10.1016/j.fochx.2025.102506","DOIUrl":"10.1016/j.fochx.2025.102506","url":null,"abstract":"<div><div>A significant proportion of defective green coffee beans (GCBs) are produced during the pre- and post-harvesting processes, reducing overall bean quality. Although GCBs can be used as a source of bioactive compounds, few relevant analyses of such uses have been reported. This study focuses on the characterization and quantification of acyl-quinic acids in 10 different types of defective <em>Coffea arabica</em> GCBs, along with an investigation of their antioxidant capacity. A total of 37 acyl-quinic acids were identified, with 3-<em>p</em>-coumaroyl-4-feruloylquinic acid, 3-feruloyl-4-<em>p</em>-coumaroylquinic acid, 4-<em>p</em>-coumaroyl-5-feruloylquinic acid, and 4-feruloyl-5-dimethoxycinnamoylquinic acid reported for the first time in Arabica GCBs. Defective GCBs (full black, partial black, insect damage, withered, and floater types) had significantly higher acyl-quinic acid contents compared with non-defective GCBs. Among them, the black, insect damage, and withered types had greater antioxidant capacity compared with non-defective beans. These findings suggest that defective GCBs can be viable sources of bioactive compounds for the nutraceutical or pharmaceutical industries.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102506"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143911531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Combination of edible oil choice and baking time for oyster: Sensory, nutritional, and harmful thermal byproduct evaluation 牡蛎食用油选择与烘烤时间的结合：感官、营养及有害热副产物评价

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102557

Yajie Zhang , Baoping Shi , Huaixu Wang , Zening Zhang , Ka Wing Cheng

{"title":"Combination of edible oil choice and baking time for oyster: Sensory, nutritional, and harmful thermal byproduct evaluation","authors":"Yajie Zhang , Baoping Shi , Huaixu Wang , Zening Zhang , Ka Wing Cheng","doi":"10.1016/j.fochx.2025.102557","DOIUrl":"10.1016/j.fochx.2025.102557","url":null,"abstract":"<div><div>Baked oyster is popular for its excellent nutritional and sensory properties. Besides baking time, cooking oils are also critical factors because of their often varying fatty acid and antioxidant profiles. This study evaluated the impact of cooking oils (soybean, peanut, corn, olive) and durations (5–15 min at 200 °C) on baked oysters. The oils (especially olive oil) significantly improved brightness and reduced redness of the oysters. Although they reduced soluble proteins and increased protein carbonyls, they improved protein digestibility and hydrophobicity relative to the control. Olive oil most effectively inhibited lipid peroxidation (84 %) and preserved EPA/DHA via its antioxidants and MUFAs. It also reduced AGE precursors (glyoxal/methylglyoxal), CML (75 %) and CEL (80.6 %) in the baked oysters. Prolonged heating (>10 min) diminished some of these benefits. These data underscored dual optimization of oil type and heating duration, suggesting combining olive oil with ≤10-min baking for balanced sensory, nutritional, and hazardous byproduct inhibition.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102557"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144090113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Equivalent dose methodology for activity-based comparisons of protease performance during byproduct protein hydrolysis 副产物蛋白水解过程中基于活性的蛋白酶性能比较的等效剂量方法

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102596

Silvana Valdivia , María J. Camus , Tamara Solis , Suleivys Nuñez , Pedro Valencia

引用次数: 0

Sulfur-containing amino acids enhanced antioxidant of yellow mealworm proteins: GPx4 activation through structural modulation evidenced by spectroscopy method 含硫氨基酸增强黄粉虫蛋白的抗氧化作用：光谱学方法证实GPx4通过结构调节激活

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102562

Xin Cui , Yunfei Xie , Meng-Lei Xu , Yu Gao

{"title":"Sulfur-containing amino acids enhanced antioxidant of yellow mealworm proteins: GPx4 activation through structural modulation evidenced by spectroscopy method","authors":"Xin Cui , Yunfei Xie , Meng-Lei Xu , Yu Gao","doi":"10.1016/j.fochx.2025.102562","DOIUrl":"10.1016/j.fochx.2025.102562","url":null,"abstract":"<div><div>Yellow mealworm protein demonstrated antioxidant properties characterized by cumene hydroperoxide radical scavenging activity and weak hydrogen peroxide degradation capacity. Yellow mealworm protein could act as a reducing agentselenium-targeted glutathione peroxidase 4 (GPx4) in the degradation of organic peroxides. Thiol groups were identified through structural characterization using infrared (IR) and Raman spectroscopy: a Raman peak at 2570 cm<sup>−1</sup> attributed to the S<img>H bonds of <em>L-cysteine</em>, and that at 705 cm<sup>−1</sup> assigned to the vS-C of <em>L-methionine</em>. Total sulfhydryl content was as 0.030 ± 0.003 μmol/mg, and amino acid composition analysis showed that the methionine content was 0.31 ± 0.01 g/100 g. Molecular docking results showed that <em>L-methionine</em> and <em>L-cysteine</em> interact with GPx4 via Se-746. This study proposes that these sulfur-containing amino acids act as functional analogs of selenocysteine and can bind to the catalytic site of GPx4 to enhance its enzymatic antioxidant activity. This mechanism may be the reason why yellow powdery worm proteins are resistant to oxidation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102562"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144124467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling 开发和优化微绿色功能性乳制品饮料的新方法：抗氧化增强，消费者可接受性和动态保质期建模

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102559

Mahendra Gunjal , Atul Khalangre , Jyoti Singh , Sezai Ercisli , Prasad Rasane

{"title":"Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling","authors":"Mahendra Gunjal , Atul Khalangre , Jyoti Singh , Sezai Ercisli , Prasad Rasane","doi":"10.1016/j.fochx.2025.102559","DOIUrl":"10.1016/j.fochx.2025.102559","url":null,"abstract":"<div><div>This study optimizes a microgreens-based dairy (lassi) beverage using response surface methodology to enhance antioxidant composition, sensory attributes, and shelf stability. The ideal formulation (9.189 % microgreen juice, 60 % dahi, and 15.311 % water) achieved a desirability score of 0.781, significantly improving bioactive compounds. The optimized lassi contained phenolics (44.14 mg GAE/100 g), flavonoids (22.62 mg QUE/100 g), anthocyanins (37.91 μmol/100 g), and ascorbic acid (59.32 mg/100 g), with an acceptability rating of 8.29. Kinetic modeling assessed bioactive stability under varying storage conditions, with the highest retention at 5 °C after 15-days. Temperature-dependent degradation rates were analyzed using the Arrhenius, Eyring, and Ball models, while shelf-life prediction was based on a zero-order reaction model combined with the Arrhenius equation. The estimated shelf life at 5 °C based on microbial load was 9.33 days (t<sub>1/2</sub>), with production cost, aligning with market trends. These findings highlight commercial potential of radish sango microgreens in developing a nutritious, antioxidant-rich lassi beverage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102559"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Nerolidol/hydroxypropyl-beta-cyclodextrin inclusion complex nanofibers: Active food packaging for effective strawberry preservation 橙花醇/羟丙基-环糊精包合复合纳米纤维：有效保存草莓的活性食品包装

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102584

Yu Zhang , Fengrui Li , Honglei Yan, Yan Zhang, Shimiao Feng, Lei Deng, Lixia Zhao, Shuang Gao, Ying Fu, Fei Ye

{"title":"Nerolidol/hydroxypropyl-beta-cyclodextrin inclusion complex nanofibers: Active food packaging for effective strawberry preservation","authors":"Yu Zhang , Fengrui Li , Honglei Yan, Yan Zhang, Shimiao Feng, Lei Deng, Lixia Zhao, Shuang Gao, Ying Fu, Fei Ye","doi":"10.1016/j.fochx.2025.102584","DOIUrl":"10.1016/j.fochx.2025.102584","url":null,"abstract":"<div><div>The development of bio-based active food packaging is urgently needed to address food safety concerns. In this study, nerolidol/hydroxypropyl-<em>β</em>-cyclodextrin inclusion complex nanofibers (Nerolidol/HP<em>β</em>CD-IC-NF) were prepared by electrospinning to improve the thermal stability and water solubility of natural antimicrobial nerolidol. Structural characterization (FTIR, XRD, <sup>1</sup>H NMR) confirmed successful nerolidol encapsulation within HP<em>β</em>CD cavities. The resulting bead-free nanofibers exhibited high surface area and porosity. Nerolidol/HP<em>β</em>CD-IC-NF demonstrated a 3.3-fold increase in free radical scavenging capacity compared to free nerolidol, along with potent antimicrobial activity (88.1 % and 76.0 % inhibition against <em>E. coli</em> and <em>S. aureus</em>, respectively). In strawberry preservation trials, nanofiber membranes reduced <em>B. cinerea</em> lesion diameters by 5.56-fold after 5 days compared to untreated controls, significantly extending shelf life. These findings highlight Nerolidol/HP<em>β</em>CD-IC-NF as a promising solution for preventing microbial contamination and improving food preservation efficacy in active packaging applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102584"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Investigation on the printability of Torreya grandis integrated with hydrocolloids as edible inks for extrusion-based 3D printing 结合水胶体作为可食用油墨的香榧可打印性研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102602

Jie Li , Jingrong Li , Hongying Guo , Fei Gao , Jiyou Yang , Mengren Li , Zhan Ma , Zijun Wang , Weiwei Huan , Lili Song

{"title":"Investigation on the printability of Torreya grandis integrated with hydrocolloids as edible inks for extrusion-based 3D printing","authors":"Jie Li , Jingrong Li , Hongying Guo , Fei Gao , Jiyou Yang , Mengren Li , Zhan Ma , Zijun Wang , Weiwei Huan , Lili Song","doi":"10.1016/j.fochx.2025.102602","DOIUrl":"10.1016/j.fochx.2025.102602","url":null,"abstract":"<div><div><em>Torreya grandis</em> (<em>T. grandis</em>) is a nutrient-dense nut containing multifarious beneficial components. However, the limited processing methods of <em>T. grandis</em> restrict its consumption diversification. 3D food printing is an advanced food processing method to realize customizable food products with improved taste and flavor, yet its research in <em>T. grandis</em> is rarely studied. In this work, <em>T. grandis</em> kernels were first developed for 3D printing and the influence factors on their printing performance were systematically studied. Xanthan gum-guar gum (XG-GG) endowed <em>T. grandis</em>-based gels with good printability and improved mechanical strength by strengthening the hydrogen bonding interactions. Hydrocolloid content determined print accuracy and stability, while the consistency of the print height and nozzle diameter enable the high quality of the products at a speed of 25 mm s<sup>−1</sup>. This work promotes maximum resource utilization of <em>T. grandis</em> and provides a reference for the exploitation of 3D food printing in nuts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102602"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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