Food Quality and Safety最新文献

{"title":"Failure of <i>Cronobacter sakazakii</i> to acquire direct and cross-protection against lethal stresses after exposure to sublethal ethanol","authors":"Hongmei Niu, Xiang Wang, Yuan Wang, Xiaojie Qin, Yangtai Liu, Zhuosi Li, Xu Wang, Wantong Zhang, Qingli Dong","doi":"10.1093/fqsafe/fyad046","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad046","url":null,"abstract":"Abstract Cronobacter sakazakii may encounter subinhibitory concentrations of ethanol stress over its lifecycle. The bacterial tolerance to homologous or heterologous stressing agents may alter as a result of ethanol adaptive responses. Therefore, the tolerance of ethanol-exposed and control cells to subsequent lethal stresses was evaluated in the current work. It was discovered that sublethal ethanol exposure increased the susceptibility to lethal ethanol stress in C. sakazakii as determined by the Weibull model. Furthermore, sublethal ethanol concentration exposure in C. sakazakii did not lead to any cross-tolerance against other stressors such as benzalkonium chloride (BC, 120 mg/L), heat (55 ℃), cold (4 ℃), simulated gastric fluid (SGF, pH 3.0), osmotic stress (sorbitol, 0.75 g/mL), and desiccation stress. Analysis of zeta potential, scanning electron microscope (SEM), and Surface-enhanced Raman spectroscopy (SERS) spectra revealed that cellular injury and changes in cellular chemical composition may contribute to the reduced resistance of C. sakazakii after ethanol exposure. Furthermore, sublethal ethanol exposure resulted in an elevated proportion of unsaturated fatty acids (USFA), while reducing the proportion of saturated fatty acids (SFA) and the ratio of SFA/USFA. The developed inactivation models can serve as a valuable source of data to support quantitative microbial risk assessment. Moreover, a better understanding of the response of C. sakazakii to sublethal ethanol exposure may provide valuable insights into the prevention and control of C. sakazakii.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136013192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and prospect of gene edited fruits and vegetables","authors":"Siyuan Zhang, Hongliang Zhu","doi":"10.1093/fqsafe/fyad045","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad045","url":null,"abstract":"Abstract As global climate change progresses and the demand for nutritional value in food increases, new challenges have been posed for the cultivation of grains, fruits, and vegetables and the functionality of food. Traditional breeding combined with hybridization enhances grain yield, boosts fruit and vegetable production, and augments the beneficial components of food. However, these approaches fail to satisfy the diverse requirements. The gene editing technology offers new tools like clustered regularly interspaced short palindromic repeats- (CRISPR)- CRISPR associated protein 9 (Cas9), transcription activator-like effector nucleases (TALENs), and zinc finger nucleases (ZFNs), enabling precise modifications of plant or animal genes to enhance their characteristics. Gene-edited foods offer numerous advantages, such as increased crop yields, improved nutritional value, enhanced stress resistance, and disease resistance. However, promoting genetically edited food faces several challenges, such as safety research, international regulatory differences, and public perception and acceptance. To achieve widespread application of gene-edited food, strengthening safety research, harmonizing international regulations, and raising public awareness are essential. This review highlights the development of gene editing technology and its application in fruits and vegetables, reviews the legal regulations and attitudes of different countries towards gene-edited food, and provides perspectives on the future of gene-edited food.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136012881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green LED irradiation promotes the quality of cabbage through delaying the senescence and regulating the glucosinolate metabolism","authors":"Feng Guo, Hongsheng Zhou, Huali Hu, Yingtong Zhang, Jun Ling, Xuesong Liu, Shufen Luo, Pengxia Li","doi":"10.1093/fqsafe/fyad041","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad041","url":null,"abstract":"Abstract Light–emitting diode (LED) irradiation can affect postharvest vegetable and fruit shelf life and nutritional quality. In this study, 11 kinds of glucosinolates (GLS) and 6 types GLS breakdown products were identified in cabbage leaves. To investigate LED irradiation effects on quality and GLS metabolism, postharvest cabbage was irradiated with 25 μmol/(m2·s) green LED (GL) light under room temperature for 12 days. The dark condition and natural light were used as controls. GL irradiation inhibited the respiration rate and the accumulation of malondialdehyde, and maintained higher cabbage sensory score, chlorophyll content, and antioxidant enzyme activities, thus extending its postharvest shelf life. Additionally, GL irradiation promoted GLS profile accumulations, including glucoraphanin, glucoiberin, gluconapin, gluconasturtiin, glucobrassicin and sinigrin, which could have resulted from up-regulated expression of the transcription factors MYB28 and MYB51, and the key genes involved in GLS biosynthesis (CYP83A1, CYP83B1, ST5b and UGT74B1). Furthermore, GLS degradation was promoted by this treatment during the late stage of shelf-life, as higher myrosinase activity and relative MYR and ESM expression levels were found in treated cabbage leaves, resulting in higher isothiocyanate (ITC) and indole-3-carbinol contents after day 6. Therefore, GL irradiation was beneficial for cabbage preservation.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135044576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exogenous L-tryptophan treatment increases the concentrations of melatonin and aroma compounds in grape berries and wine","authors":"Guangqing Xiang, Runpu Jia, Fei Wang, Shengnan Wang, Yifan Li, Yuxin Yao","doi":"10.1093/fqsafe/fyad042","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad042","url":null,"abstract":"Abstract L-tryptophan (Trp) is a substrate for the biosynthesis of melatonin, and melatonin is a signal molecule that alters the secondary metabolite profile; whether Trp treatments promote the biosynthesis of melatonin to regulate aroma compounds in grape berries and wine remains unclear. Here, the content of melatonin was higher in Marselan grapes and wine compared that in other grape cultivars. Marselan grapes were subjected to 30 different Trp treatments. The content of melatonin and aroma compounds in Marselan grapes was increased by several treatments. Increases in the content of volatiles were mainly driven by increases in aldehydes. Hexanal, the most abundant aldehyde compound, was the main contributor to increases in aldehydes following Trp treatment. The results of our study indicate that the root application of 250 mg/L L-tryptophan during the fruiting expansion stage and the spraying application of 50 mg/L L-tryptophan spray during the veraison stage were the optimal treatments because the content of melatonin and aroma compounds, as well as other basic quality parameters, were highest in Trp-treated grape berries and wine in these treatments. Overall, these two effective Trp treatments could be used to enhance the content of melatonin and aroma compounds in Marselan grapes, and this could increase the economic value of this cultivar.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135792968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transcriptomic analysis of biofilm formation by <i>Bacillus cereus</i> under different carbon source conditions","authors":"Yajin Qi, Jianwei Zhou, Yuhao Wu, Jingzeng Han, Donghong Liu, Ruiling Lv","doi":"10.1093/fqsafe/fyad038","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad038","url":null,"abstract":"Abstract Background Previous studies found differences in the utilization of different carbon sources during biofilm formation by Bacillus cereus. The Illumina Hiseq high-throughput sequencing technology was used to investigate the changes of gene transcript levels in Bacillus cereus biofilm bacteria under different carbon source conditions. Results Compared with the control group, the number of differentially expressed genes in the glucose, maltose, lactose and skim milk-supplemented group was 351,1136,133,487, respectively. The results showed that the pathways involved in the differentially expressed genes mainly distributed in glycolysis and pentose phosphate pathway, tricarboxylic acid cycle, amino acid metabolism and fatty acid metabolism. The gene expression of enzymes related to acetoin synthesis from pyruvate was mostly up-regulated in glucose-supplemented group. The gene expression of enzymes related to pyruvate synthesis of branched-chain amino acids in maltose-supplemented group was mostly upregulated. In lactose-supplemented group, the gene expression of acetoin biosynthesis from pyruvate was up-regulated. Pyruvate production through glycolysis pathway increased in skim milk-supplemented group, but the metabolic capacity of tricarboxylic acid cycle did not change significantly. Conclusion In conclusion, the content of pyruvate stored by Bacillus cereus biofilm bacteria through glycolysis or pentose phosphate pathway increased, but the carbon flux into the tricarboxylic acid cycle did not increase, which suggested that carbon fluxes in the extracellular polysaccharide synthesis pathway of the biofilm may be increased, resulting in increased biofilm biomass formation.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134951871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation and characterization of octenyl succinic anhydride (OSA) nano starch from tiger nut meals","authors":"Jian Wang, Rui Zhang, Zhenyu Huang, Ming Cai, Wenyu Lou, Yan Wang, Adem Gharsallaoui, H. Roubík, Kai Yang, P. Sun","doi":"10.1093/fqsafe/fyad030","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad030","url":null,"abstract":"\u0000 The tiger nut (Cyperus esculentus L.) is an ideal raw material for oil extraction, but the starch-rich tiger nut meal, a by-product of oil extraction, has not been fully utilized. For this, starch was isolated from the tiger nut meal, then starch nanoparticles were prepared by gelatinization, ultrasonication and nanoprecipitation under different conditions. The preparation parameters were optimized by measuring the particle size with dynamic light scattering, and the physicochemical properties of native starch and nano starch were evaluated. The result showed that, compared to native starch, starch nanoparticle (nano starch) has a higher amylose content (39.05%), solubility (56.13%), and swelling power (58.01%). Furthermore, native starch and nano starch were esterified with octenyl succinic anhydride (OSA) respectively, conferring them amphiphilic properties. The effects of OSA modification on the resistant starch content, thermal properties, and microstructure of starches were characterized. The resistant starch content of tiger nut native starch increased by 10.81% after OSA modification, while the resistant starch content of OSA nano starch increased to 37.76%. Compared to native starch, gelatinization temperature of OSA nano starch decreased by 2.7 ℃ and nano starch decreased 5.68 ℃. Thereinto, OSA modified nano starch showed a unique microstructure, as a slender fiber structure and a regular oblate. The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase. The findings presented in this investigation would give a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48736605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Arsenic speciation in freshwater fish: challenges and research needs.","authors":"Karen S Hoy,&nbsp;Tetiana Davydiuk,&nbsp;Xiaojian Chen,&nbsp;Chester Lau,&nbsp;Jordan R M Schofield,&nbsp;Xiufen Lu,&nbsp;Jennifer A Graydon,&nbsp;Ruth Mitchell,&nbsp;Megan Reichert,&nbsp;X Chris Le","doi":"10.1093/fqsafe/fyad032","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad032","url":null,"abstract":"<p><p>Food and water are the main sources of human exposure to arsenic. It is important to determine arsenic species in food because the toxicities of arsenic vary greatly with its chemical speciation. Extensive research has focused on high concentrations of arsenic species in marine organisms. The concentrations of arsenic species in freshwater fish are much lower, and their determination presents analytical challenges. In this review, we summarize the current state of knowledge on arsenic speciation in freshwater fish and discuss challenges and research needs. Fish samples are typically homogenized, and arsenic species are extracted using water/methanol with the assistance of sonication and enzyme treatment. Arsenic species in the extracts are commonly separated using high-performance liquid chromatography (HPLC) and detected using inductively coupled plasma mass spectrometry (ICPMS). Electrospray ionization tandem mass spectrometry, used in combination with HPLC and ICPMS, provides complementary information for the identification and characterization of arsenic species. The methods and perspectives discussed in this review, covering sample preparation, chromatography separation, and mass spectrometry detection, are directed to arsenic speciation in freshwater fish and applicable to studies of other food items. Despite progress made in arsenic speciation analysis, a large fraction of the total arsenic in freshwater fish remains unidentified. It is challenging to identify and quantify arsenic species present in complex sample matrices at very low concentrations. Further research is needed to improve the extraction efficiency, chromatographic resolution, detection sensitivity, and characterization capability.</p>","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"7 ","pages":"fyad032"},"PeriodicalIF":5.6,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10515374/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41118605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Effects of Flash-boil Shucking on Biochemical, Sensorial and Ultrastructural Properties of Yesso Scallop (Mizuhopecten yessoensis) Adductor Muscle During Refrigeration","authors":"Yabin Niu, Shiliang Dong, Nobuyoshi Wada, Huamao Wei, T. Yamashita, K. Takaki, Chunhong Yuan","doi":"10.1093/fqsafe/fyad031","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad031","url":null,"abstract":"\u0000 Scallop adductor muscle has a great popularity for raw consumption in Japan, but conventionally shucking live scallops with high vitality by knife needs skill and is time-consuming. Flash-boil shucking is a convenient shucking method in sushi restaurants for live scallops. However, it is not clear about the effects of this treatment on the quality of its main edible part, adductor muscle. This study was conducted to investigate the impact of flash-boil shucking on the quality raw-edible scallop adductor muscle, focusing on flavor-enhancing components and ultrastructure. Thermal treatment could contribute to the formation of flavor-enhancing nucleotides in the external layer of adductor muscle. Adenosine monophosphate content increased with the boiling time, which significantly increased to 1.47 ± 0.42 µmol/g in the 30 s-boiled group compared with 0.38 ± 0.13 µmol/g in the control group (p ˂ 0.05). The rapid adenosine monophosphate accumulation after boiling resulted in a faster accumulation of inosine and hypoxanthine during subsequent refrigeration, which could bring bitterness to aquatic products. Flash-boil shucking had no discernible effect on the proportion of free amino acids relevant to the flavor of scallop adductor muscle, despite the possibility of a reduction in total free amino acids. The external layer of scallop adductor muscle could be hardened after flash-boil shucking. At the ultrastructural level, muscle fibers tend to aggregate transversely and contract longitudinally depending on the heating time. Flash-boil shucking is ideal for consuming the raw-edible scallop adductor muscle promptly. Flash-boil shucking treatment is recommended for households, restaurants, and small factories for treating scallops with high vitality.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43267906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reformulation of traditional Iranian food (Doeeneh) using probiotics: Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus LGG, and inulin and its effect on diabetic and non-diabetic rats","authors":"Mahdi Azizi Shafa, A. Akhondzadeh Basti, A. Sharifan, A. Khanjari","doi":"10.1093/fqsafe/fyad028","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad028","url":null,"abstract":"\u0000 \u0000 \u0000 The purposes of this study were to produce novel formulations of Doeeneh using of three probiotic strains and different inulin ratios and investigate the survival of probiotics. Likewise, The effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated.\u0000 \u0000 \u0000 \u0000 Doeeneh composed of milk and wheat bulgur was enriched with different proportions of inulin and fermented by Bifidobacterium animalis subsp. lactis BB-12 (B), Lactobacillus acidophilus LA-5 (A), Lacticaseibacillus rhamnosus LGG (R), and their co-culture. The physicochemical, sensory properties, and probiotics viability were investigated for 14 days. Diabetes was induced in albino rats by administration of alloxan monohydrate (150 mg/kg i.p.). Changes in weight and blood glucose were measured weekly, and food and water consumption were measured daily, total cholesterol and triglycerides were measured after 35 days by a biochemical kit.\u0000 \u0000 \u0000 \u0000 The increased proportion of high-DP inulin decreased pH and rose acidity; However, a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH value, This result can show the buffering effect of inulin in Doeeneh as well; Changes in pH were slow over time due to the presence of the buffering compounds. Therefore, the probiotics’ survival was in the standard range even in the inulin-free sample. Likewise, the Doeeneh sample containing 5% inulin (SABR3) considerably reduced levels of blood glucose, total cholesterol, and triglyceride in diabetic rats. Moreover, the diabetic rats fed with Doeeneh demonstrated a lower amount of weight loss and food/water intake than the control.\u0000 \u0000 \u0000 \u0000 Traditional foods and their preparation methods are a suitable target for the development of health-oriented products, and Functional Food with nutraceutical capabilities can be designed and produced based on them.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45781085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of carbohydrate in Polygonatum sibiricum: fructo-oligosaccharide was a major component","authors":"Jiabei Xia, Cenrong Zhang, Kai Zhu, Xingyu Mei, Huan Cheng, Shiguo Chen, Xingqian Ye, Jianle Chen","doi":"10.1093/fqsafe/fyad029","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad029","url":null,"abstract":"\u0000 Polygonatum sibiricum, famous for its physiological activities, is a popular Chinese food and also a traditional Chinese herb containing many carbohydrates as the main component. However, except the most reported polysaccharides, other detailed compositions of carbohydrates were still not clear. To verify the controversial existence of starch and investigate other components especially about oligosaccharides, we used iodine-potassium iodide colorimetric detection and enzymatic hydrolysis to determine starch. Then, oligosaccharides were analyzed by thin-layer chromatography (TLC), gel permeation chromatography (GPC), high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), and hydrophilic interaction chromatography-electrospray tandem mass spectrometry (HILIC-ESI-MS/MS). Results showed that the rhizome of Polygonatum sibiricum lacked starch, and fructo-oligosaccharides were the main component, accounting for about 28.95%. Oligosaccharides with degrees of polymerization above 10 were the most abundant components. This study clearly illustrated the unknown carbohydrate components of Polygonatum rhizome, promoting its functional value with new evidence.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" ","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48930009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}