Food Chemistry: X最新文献_第5页

Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-24 DOI: 10.1016/j.fochx.2025.102396

Uchenna Emmanuel Umeohia, Abiodun Adekunle Olapade

{"title":"Influence of tomato peel fiber and moringa leaf extract bioactive coatings on the quality, shelf life, and sensory properties of fresh tomatoes","authors":"Uchenna Emmanuel Umeohia, Abiodun Adekunle Olapade","doi":"10.1016/j.fochx.2025.102396","DOIUrl":"10.1016/j.fochx.2025.102396","url":null,"abstract":"<div><div>This study assessed the impact of bioactive coatings made from tomato peel fiber and moringa leaf extract on the physiological, physicochemical, shelf life, and sensory properties of fresh tomatoes during storage, with an emphasis on sustainable packaging and postharvest technology. Fresh tomatoes were coated with a bioactive solution containing tomato peel fiber and moringa leaf extract, followed by storage under ambient conditions. Quality parameters, including weight loss rate, firmness, colour change (ΔE), pH, total titratable acidity (TTA), total soluble solids (TSS), total phenolic content (TPC), ascorbic acid content (AAC), antioxidant activity, lycopene content, and respiration rate, were evaluated at four time points over a month. A control group of uncoated tomatoes was also analyzed. The data were analyzed using descriptive statistics and ANOVA (α = 0.05). Results showed that the bioactive coating significantly reduced weight loss (0.61 vs. 0.93 %/day), firmness loss (0.4 vs. 0.7 N/day), colour change (ΔE 17.20 vs. 18.90), and respiration rate (4 vs. 10.7 mL CO<sub>2</sub>/kg·h) compared to uncoated tomatoes. Moreover, it preserved key quality attributes such as TTA, TSS, TPC, AAC, antioxidant activity, and lycopene content. Sensory evaluation revealed that the overall acceptability of coated tomatoes (76.01 %) was higher than that of uncoated tomatoes (68.04 %). In conclusion, tomato peel fiber and moringa leaf extract bioactive coatings, as natural preservatives, are effective in extending the shelf life and maintaining the quality of fresh tomatoes by reducing degradation, preserving physicochemical properties, and enhancing sensory appeal. These sustainable bioactive coatings offer a promising postharvest technology solution for improving storage, reducing food waste, and advancing sustainable packaging in the tomato industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102396"},"PeriodicalIF":6.5,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-24 DOI: 10.1016/j.fochx.2025.102410

Haozhen Li , Shuyao Wang , Xiaohua Zhang , Kangkang Song , Long Yang

{"title":"Revealing novel insights into the improvement of greenhouse tea quality through exogenous substance interventions using targeted and untargeted metabolomics and microbial community analyses","authors":"Haozhen Li , Shuyao Wang , Xiaohua Zhang , Kangkang Song , Long Yang","doi":"10.1016/j.fochx.2025.102410","DOIUrl":"10.1016/j.fochx.2025.102410","url":null,"abstract":"<div><div>Tea quality in greenhouse was certain gap with open air. Metabolites and foliar microorganisms were investigated under seaweed fertiliser (CF) and gibberellin (CH) treatments using sensory evaluation, HPLC, untargeted metabolomics, 16S rDNA, and Internal Transcribed Spacer. CF tea was mellow, less astringent, and of better quality compared to CH. Catechin, −(−)Epicatechin, and Epigallocatechin were notably lower in CF. Differentially accumulated metabolites (DAMs) were notably enriched in Flavonoid and Phenylpropanoid biosynthesis, both involved in Catechin synthesis. DAMs in these pathways appeared down-regulated in CF. The CF improved quality by down-regulating metabolites in Phenylpropanoid biosynthesis in conjunction with microbial community metabolism enriched in amino acid and secondary metabolite biosynthesis. Metabolite- microbial correlation analysis indicated that the highest correlation with phenylpropane pathway metabolites was in bacteria <em>Variovorax</em> and <em>Pseudomonas</em>, and in fungi <em>Filobasidium</em>. The study provides theoretical basis for regulating flavour quality of greenhouse tea.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102410"},"PeriodicalIF":6.5,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-22 DOI: 10.1016/j.fochx.2025.102406

Mingzhu Zhou , Dongyin Liu , Hongyuan Tan , Chao Wang , Wei Yu , Guangquan Xiong , Lan Wang , Wenjin Wu , Yu Qiao

{"title":"Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage","authors":"Mingzhu Zhou , Dongyin Liu , Hongyuan Tan , Chao Wang , Wei Yu , Guangquan Xiong , Lan Wang , Wenjin Wu , Yu Qiao","doi":"10.1016/j.fochx.2025.102406","DOIUrl":"10.1016/j.fochx.2025.102406","url":null,"abstract":"<div><div>Thermal treatment is an essential processing method in crayfish processing. This study analyzed the changes in lipids and volatile compounds in crayfish muscle subjected to three thermal processes: boiling (BO), air-frying (AF), and boiling combined air-frying (BO-AF). Aldehydes and heterocyclic compounds were found to be the predominant volatile compounds in crayfish muscle during thermal processing and storage. The intensity of lipid oxidation (POV, TBARS and <em>p</em>-AnV) was greatest in AF, and was notably lower in BO-AF. the total concentration of free fatty acids (FFAs) was highest in the AF group (4.14 mg/g) after processing, followed by BO (3.26 mg/g) and BO-AF (2.04 mg/g). During storage, the FFAs content gradually decreased, with generally lower levels observed at 65 °C compared to 45 °C. A total of 383 phospholipid species were identified, phosphatidylethanolamine being the primary difference lipid type in BO (26.7 %) and AF (36.7 %), while fatty acids were the main differential lipid types in BO-AF group, under the comparison between processed and stored. Overall, the BO-AF method improved the flavor sensory and decreased lipid oxidation, compared to the other two methods. These findings provide valuable insights into the effects of different thermal processing and storage methods on the quality and safety of crayfish muscle.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102406"},"PeriodicalIF":6.5,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-21 DOI: 10.1016/j.fochx.2025.102407

Xiaoyan Wang , Zhixin Zhao , Feiyan Zhao , Yu Li , Yinsuo Liang , Runzhi Zhou , Shijia Shen , Jie Yu , Wenjun Liu , Bilige Menghe

{"title":"Dual-omics strategy for selecting optimal fermentation strains in traditional koumiss production","authors":"Xiaoyan Wang , Zhixin Zhao , Feiyan Zhao , Yu Li , Yinsuo Liang , Runzhi Zhou , Shijia Shen , Jie Yu , Wenjun Liu , Bilige Menghe","doi":"10.1016/j.fochx.2025.102407","DOIUrl":"10.1016/j.fochx.2025.102407","url":null,"abstract":"<div><div>Koumiss is a fermented mare’s milk beverage with a long history. However, due to the current lack of specialized starters, the product quality is unstable. Therefore, we used dual-omics combined with pure culture technology to screen out strains with excellent fermentation performance for koumiss. The results showed that: (1) The dominant species in koumiss were mainly <em>Lactobacillus</em> and <em>Lactococcus</em>, and metabolites such as arachidonic acid and ascorbic acid were significantly enriched in koumiss. (2) There was a significant correlation between specific microbial species and metabolites. (3) Through preliminary screening using experiments such as milk-based curdling experiments and acid resistance tests, and then rescreening through fermentation tests, five strains with excellent fermentation characteristics were screened out. They are <em>Lacticaseibacillus paracasei</em> SXM-5, <em>Lactobacillus kefianofaciens</em> MGE42–8, <em>Lactobacillus helveticus</em> CFS12–11–1, <em>Saccharomyces cerevisiae</em> PFD-2, and <em>Kluyveromyces marxianus</em> PYM-1. The screened strains supply microbial resources for koumiss products and boost the development of milk beverages.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102407"},"PeriodicalIF":6.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Multifaceted roles of foam-mat freeze-dried catechins nanoencapsulation to enhance catechins stability and bioaccessibility, and quality of green tea catechins-fortified milk

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-21 DOI: 10.1016/j.fochx.2025.102391

Anchalee Ruengdech , Dharmendra K. Mishra , Ubonrat Siripatrawan

{"title":"Multifaceted roles of foam-mat freeze-dried catechins nanoencapsulation to enhance catechins stability and bioaccessibility, and quality of green tea catechins-fortified milk","authors":"Anchalee Ruengdech , Dharmendra K. Mishra , Ubonrat Siripatrawan","doi":"10.1016/j.fochx.2025.102391","DOIUrl":"10.1016/j.fochx.2025.102391","url":null,"abstract":"<div><div>Catechins, widely used as functional ingredients and health supplements, face usage limitations due to their poor stability and bioaccessibility. In this study, encapsulation techniques including nanoemulsion and foam-mat freeze-drying were utilized to enhance the stability and bioaccessibility of catechins. Catechins nanoemulsion (CaNE) was ultrasonically fabricated and foam-mat freeze-dried CaNE (FD-CaNE) was prepared by mixing with a blend of maltodextrin and gum arabic as wall material and foaming with hydroxypropyl methylcellulose before freeze drying. Unencapsulated catechins (UN-Ca), CaNE, and FD-CaNE were fortified in pasteurized milk to improve its functional properties. FD-CaNE was shown to be the best at preserving total flavonoid content (TFC) and catechins' antioxidant activity (AA), retarding lipid oxidation, and inhibiting bacterial growth. In vitro gastrointestinal digestion test, digested CaNE and FD-CaNE showed better bioaccessibility of catechins by having higher percentage of TFC recovery and AA than the digested UN-Ca. This study has proved that FD-CaNE can be used as bioactive food ingredients to enhance the stability and bioaccessibility of catechins in food matrices and digestive system, and to improve quality and shelf life of catechins-fortified milk.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102391"},"PeriodicalIF":6.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Taste characteristics and symbolic metabolites of Rougui tea with different grades in China

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-21 DOI: 10.1016/j.fochx.2025.102405

Jianghua Ye , Yangxin Luo , Yuhua Wang , Yulin Wang , Tingting Wang , Yankun Liao , Junbin Gu , Xiaoli Jia , Qi Zhang , Haibin Wang

引用次数: 0

Trash to treasure: Potential antifreeze peptide from Litopenaeus vannamei head via ultrasound-assisted autolysis

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-21 DOI: 10.1016/j.fochx.2025.102395

Mingtang Tan , Mei Han , Yingyu Zhou , Zhongqin Chen , Wenhong Cao

{"title":"Trash to treasure: Potential antifreeze peptide from Litopenaeus vannamei head via ultrasound-assisted autolysis","authors":"Mingtang Tan , Mei Han , Yingyu Zhou , Zhongqin Chen , Wenhong Cao","doi":"10.1016/j.fochx.2025.102395","DOIUrl":"10.1016/j.fochx.2025.102395","url":null,"abstract":"<div><div>This study aimed to separate and purify antifreeze peptides (AFP) from the autolysate of <em>Litopenaeus vannamei</em> head, and the peptide sequences with antifreeze activity were identified to elucidate the potential antifreeze mechanisms. The initial fractionation of autolysate revealed that the pk1 fraction with less than 3 kDa molecular weight exhibited the highest thermal hysteresis activity (2.28 °C). Notably, the component pk1-A with the strongest antifreeze activity (2.80 °C) was further separated by using a Sephadex G-15 gel filtration column. The results of bioinformatics and computer-assisted techniques indicated that 26 types of peptides from pk1-A were identified as AFP. Among these, KQVHPDTGISSK was selected as a potential <em>Litopenaeus vannamei</em> head antifreeze peptide (LvAFP). The active site (Lys residue) of LvAFP was discovered to strongly interact with water molecules <em>via</em> hydrogen bonding, thereby inhibiting the formation and recrystallization of ice crystals. Therefore, the preparation of LvAFP could improve the high-value utilization of shrimp byproducts.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102395"},"PeriodicalIF":6.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-20 DOI: 10.1016/j.fochx.2025.102400

Filipa Carreiró , Sílvia Cruz Barros , Carla Brites , Patricia Cazón , Duarte Torres , Fernando Ramos , Ana Sanches Silva

{"title":"Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice","authors":"Filipa Carreiró , Sílvia Cruz Barros , Carla Brites , Patricia Cazón , Duarte Torres , Fernando Ramos , Ana Sanches Silva","doi":"10.1016/j.fochx.2025.102400","DOIUrl":"10.1016/j.fochx.2025.102400","url":null,"abstract":"<div><div>Pesticides are vital for protecting crops from diseases but pose risks to human health and the environment, requiring careful evaluation. This study examines pesticide residues in rice and strategies for their removal. Brown, long-milled, and basmati-milled rice samples were spiked with 121 pesticides from different categories (e.g., carbamates, organophosphates, neonicotinoids, triazolobenzothiazoles) at 20 and 50 μg/mL to evaluate residue levels. Pesticides were extracted using the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method and analyzed via High Performance Liquid Chromatography coupled with mass spectrometry. Residue removal was tested using washing methods with and without vinegar. Results showed that long-grain milled rice had higher pesticide residues, and adding vinegar significantly enhanced their removal. These findings contribute to improving food safety practices by providing insights into effective pesticide residue mitigation in rice.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102400"},"PeriodicalIF":6.5,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143714247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-20 DOI: 10.1016/j.fochx.2025.102397

Zhuzi Chen , Zamar Daka , Liying Yao , Jiamin Dong , Yuqi Zhang , Peiqi Li , Kaidi Zhang , Shunli Ji

{"title":"Recent progress in the application of chromatography-coupled mass-spectrometry in the analysis of contaminants in food products","authors":"Zhuzi Chen , Zamar Daka , Liying Yao , Jiamin Dong , Yuqi Zhang , Peiqi Li , Kaidi Zhang , Shunli Ji","doi":"10.1016/j.fochx.2025.102397","DOIUrl":"10.1016/j.fochx.2025.102397","url":null,"abstract":"<div><div>An increasing concern has marked the past few years for food quality and safety, not only by the research community but also among the general public. Due to the increasing prevalence of emerging contaminants/analogues in various food matrices, significant efforts have been focused on developing green extraction, matrix preparation, multi-targeted, and potentially multi-matrix techniques that minimize waste generation, cost, and the use of organic reagents to optimize recyclability throughout the analytical procedure. This, therefore, not only guarantees consumer protection through food safety but also contributes to progress in green analysis, ultimately preventing the one-step forward and two-steps back phenomenon of ensuring food safety while damaging the environment. In this review, we provide an integrated, concise, and comprehensive timeline of the research endeavours in the application of chromatography coupled with mass spectrometry in the analysis of contaminants in plant-, aquatic-, and animal-derived food matrices.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102397"},"PeriodicalIF":6.5,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Investigating the role of Lactococcus lactis D1813, salinity, and dissolved oxygen on the nutritional, chromatic, and textural profile of Litopenaeus vannamei

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-03-19 DOI: 10.1016/j.fochx.2025.102404

Muhammad Adil , Guo Xinbo , Junpeng Cai , Muhammad Waseem , Muhammad Faisal Manzoor , Crossby Osei Tutu

{"title":"Investigating the role of Lactococcus lactis D1813, salinity, and dissolved oxygen on the nutritional, chromatic, and textural profile of Litopenaeus vannamei","authors":"Muhammad Adil , Guo Xinbo , Junpeng Cai , Muhammad Waseem , Muhammad Faisal Manzoor , Crossby Osei Tutu","doi":"10.1016/j.fochx.2025.102404","DOIUrl":"10.1016/j.fochx.2025.102404","url":null,"abstract":"<div><div>The present study investigated the effect of <em>L. lactis</em> D1813, salinity (8 and 25 ppt), dissolved oxygen (8.5 and 3.5 mg/L), and freshwater shrimp reared in natural freshwater conditions (0 ppt salinity, ∼7.5 mg/L DO) without probiotic addition on its nutritional, chromatic and textural profile. Among the nutritional composition results, the highest protein, ash, and fiber contents were observed in the Huang group meat, i.e., 15.25, 4.50, and 3.99 g/100 g, respectively. Likewise, the results for the analysis of the mineral anticipated that the highest levels of K, Cu, Se, Fe, and Zn were found in Huang head group, i.e., 536, 6.3, 603, 9.2 and 4.6 mg/kg, respectively with high levels of astaxanthin, i.e., 270 μg/g. The Huang meat group also observed maximum chewiness and cohesiveness, i.e., 79.5 and 0.4, respectively. Furthermore, the results for amino acids elucidated the presence of the highest concentrations in the Huang meat group, such as isoleucine, valine, threonine, methionine, and arginine, i.e., 1.85, 1.33, 1.17, 1.44, and 1.33 g/100 g, respectively when compared with control. The highest levels of polyunsaturated fatty acids, such as eicosapentaenoic acid and docosahexaenoic acid, were observed in the Huang head group, i.e., 11.29 and 5.57 g/100 g. Our findings suggest that using L. <em>lactis</em> D1813 as probiotics along with the salinity and dissolved oxygen of 8 ppt and 7.5 mg/L significantly improves the nutritional profile of L. <em>vannamei</em> with better nutrient efficiencies. Furthermore, the study suggests probing the different probiotics in shrimp physiology, such as immune response and disease resistance.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102404"},"PeriodicalIF":6.5,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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