Food Science of Animal Resources最新文献

{"title":"Goat milk-derived bioactive peptides as a health promoter: an insight based on recent in silico studies.","authors":"Syeda Aamna Hassan, Waqas Asghar, Saba Yousaf, Hafiz Ubaid Ur Rahman, Komal Javed, Nauman Khalid","doi":"10.1007/s44463-026-00061-0","DOIUrl":"10.1007/s44463-026-00061-0","url":null,"abstract":"<p><p>Goat milk is traditionally known for its nutritional value, greater digestibility, and cultural significance. More recently, goat milk has been explored as a promising natural source of novel bioactive peptides (BAPs) with significant biological activity. BAPs derived from goat milk have emerged as high potential candidates for their therapeutic and health-promoting attributes owing to their diverse functionality as natural antioxidants, antihypertensives, antimicrobials, antidiabetics, anti-hypercholesterolemic, anticancer, as well as immunomodulatory therapeutic aids. The integration of powerful computational biology approaches, such as machine learning and artificial intelligence, with the research in the domains of bioinformatics and food sciences has greatly accelerated and improved the discovery pipelines for milk protein-derived BAPs. This, in turn, has enabled rapid and cost-effective in silico identification, high-throughput screening, and functional prediction of these BAPs prior to being subjected to experimental validation and testing through conventional in vitro/in vivo methods. The utilization of various in silico techniques, such as bioactivity relationship modeling tools, molecular docking, and design of experiment (DoE) approaches for optimizing production, identification, and performance in biological systems, as well as future potential are investigated in the current review.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12995025/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480277","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":"Meat spoilage by bacteria: Influencing factors, volatile compounds, and organoleptic alterations.","authors":"Joohyun Kang, Byung Hee Kim, Yohan Yoon","doi":"10.1007/s44463-025-00025-w","DOIUrl":"10.1007/s44463-025-00025-w","url":null,"abstract":"<p><p>This review provides an understanding of spoilage factors of meat, the spoilage bacteria, the spoilage mode of major spoilage bacteria, and alterations due to spoilage. pH and water activity of meat, packaging atmosphere, and storage temperature affect the growth and activity of spoilage bacteria. The spoilage bacteria cause the production of various compounds. Volatile compounds such as volatile basic nitrogen [ammonia (NH₃) and amines (RNH₂)], alcohols (ROH), aldehydes (RCHO), ketones (RCOR'), and sulfur (S) compounds are generated by decomposition from glycogen, proteins and lipids in meat with various enzymatic (decarboxylase, phosphoketolase, alcohol dehydrogenase, lipoxygenase, acetate kinase, etc.) reactions of Brochothrix thermosphacta, Carnobacterium, Enterobacteriaceae, lactic acid bacteria, Pseudomonas, etc. During the spoilage process, some metabolic activities of bacteria lead to organoleptic alterations in meat. Some bacteria form slime, produce odor-causing substances, or cause color changes during meat spoilage. The information reviewed in this paper may help readers better understand meat spoilage by bacteria; other causes responsible for spoilage are not covered in this paper.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12995093/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480300","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":"In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage.","authors":"Samart Sai-Ut, Sylvia Indriani, Nattanan Srisakultiew, Passakorn Kingwascharapong, Saroat Rawdkuen, Suphat Phongthai, Young Hoon Jung, Wanli Zhang, Jaksuma Pongsetkul","doi":"10.1007/s44463-025-00028-7","DOIUrl":"10.1007/s44463-025-00028-7","url":null,"abstract":"<p><p>Meat tenderness is key to consumer acceptance but is challenged by goat meat's leanness and high connective tissue content. A promising solution is the in-pack combination of ultrasonication (US) and sous-vide (SV) technologies to enhance tenderness while ensuring product safety. This study investigates the individual and combined effects of US and SV on biochemical and molecular changes in goat meat during the first 48 h post-mortem, focusing on glycolysis, proteolysis, apoptosis, and water retention, compared to an untreated control (C). At 48 h post-mortem, US + SV resulted in the fastest pH decrease (p < 0.05), correlating with glycogen and ATP depletion and lactate accumulation, indicating accelerated glycolysis and hastened rigor mortis. Both US and SV individually enhanced sarcoplasmic and myofibrillar protein degradation, as shown by increased solubility and myofibrillar fragment index (MFI), and their combination had a synergistic effect on proteolysis. Only US + SV promoted collagen degradation (p < 0.05). US alone accelerated ATP degradation, whereas SV had no significant effect (p > 0.05), suggesting minimal impact on energy metabolism. SV enhanced US-driven proteolysis, likely by stabilizing proteolytic enzyme activity to function effectively in catalyzing the breakdown of proteins. Gene expression analysis confirmed that US + SV and US induced early apoptosis and proteolysis, particularly within the first 12 h, which corresponded to lower Warner-Bratzler Shear Force (WBSF) values, indicating improved meat tenderness. Despite higher weight loss, US + SV improved cooking loss compared to C (p < 0.05). These findings suggest that US + SV accelerates proteolysis and enhances meat tenderness, providing valuable insights for the meat industry in optimizing post-mortem processing techniques.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994995/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480370","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":"Quality characteristics of chicken nuggets containing Protaetia brevitarsis seulensis larvae during refrigeratedstorage.","authors":"Ju Yi Shin, Hyeong Sang Kim","doi":"10.1007/s44463-025-00020-1","DOIUrl":"10.1007/s44463-025-00020-1","url":null,"abstract":"<p><p>Protaetia brevitarsis seulensis larvae (PBL) are rich in nutrients and bioactive compounds, making them a promising alternative protein source. This study evaluated the effects of PBL powder on the quality and storage stability of chicken nuggets. Chicken nuggets were prepared with 0%, 1%, 3%, and 5% PBL powder. As the PBL concentration increased, the protein and fat content increased, while the moisture decreased (p < 0.05). Color analysis showed that increasing PBL concentrations reduced lightness but increased redness and yellowness (p < 0.05) . The water-holding capacity improved, and thiobarbituric acid reactive substances values decreased, indicating the antioxidant effect of PBL (p < 0.05). However, microbial growth increased ( with higher PBL concentrations (p < 0.05). While PBL powder enhanced the nutritional value and oxidative stability of chicken nuggets, further research is needed to optimize its application for improved sensory attributes and microbial safety.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12995023/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480297","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":"From slaughterhouse waste to functional feed: pilot-scale bovine blood hydrolysate improves antioxidant activities and meat quality in slow-growing chickens.","authors":"Saruttiwong Boonkong, Phanthipha Laosam, Pichitpon Luasiri, Phornpilat Senanok, Sukanya Tastub, Saranya Suwanangul, Wittawat Molee, Chatsirin Nakharuthai, Jukkrapong Pinyo, Rayudika Aprilia Patindra Purba, Papungkorn Sangsawad","doi":"10.1007/s44463-025-00030-z","DOIUrl":"10.1007/s44463-025-00030-z","url":null,"abstract":"<p><p>Bovine blood represents 4% of slaughter weight yet remains largely underutilised despite high protein content. This study scaled enzymatic hydrolysis from laboratory to pilot-scale production while evaluating bovine blood hydrolysate (BBH) as an alternative to commercial yeast hydrolysate (YH) in slow-growing chicken (Korat chickens) nutrition. Pilot-scale Neutrase hydrolysis of 400 kg batches achieved 15.08% degree of hydrolysis and 50.23% protein recovery, exceeding laboratory-scale performance. Comprehensive characterization revealed that BBH contained 59% of peptides within the bioactive 0.4 to 2 kDa range and exhibited 45.09% β-sheet secondary structure. Amino acid profiling demonstrated substantial enrichment in branched-chain amino acids, with leucine reaching 11,131 mg per 100 g representing 426% greater abundance than commercial YH. BBH exhibited superior in vitro antioxidant activities, achieving 335 µg Trolox equivalent per mL in ABTS radical scavenging compared to 271 µg for yeast hydrolysate and 122 µg EDTA equivalent per mL in metal chelating versus 90 µg for yeast hydrolysate. In vivo evaluation with 400 Korat chickens demonstrated that 0.1% BBH supplementation significantly enhanced antioxidant enzyme activities by 13 to 33% across superoxide dismutase, glutathione peroxidase, and catalase while maintaining growth performance equivalent to controls. Meat quality improved through 3.86% cooking loss reduction compared to unsupplemented controls (p < 0.05). Multivariate analysis confirmed functional equivalence between BBH and commercial YH. Therefore, pilot-scale BBH represents a sustainable technology converting meat industry waste into functional feed ingredients supporting enhanced animal health and product quality.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12995121/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480337","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 tomato byproduct supplementation on fatty acids, organic acids contents, microbiological and sensory attributes of cow milk.","authors":"Nabila Berrighi, Ramazan Erenler","doi":"10.1007/s44463-025-00022-z","DOIUrl":"10.1007/s44463-025-00022-z","url":null,"abstract":"<p><p>The present study examines the impact of supplementing Montbéliarde cows' diet with tomato byproducts on the nutritional qualities, microbiological quality, and sensory attributes of the resulting milk. Three types of milk were compared: one form cows fed concentrate and pasture, and two from cows receiving the same diet with the addition of tomato byproducts at either 20% or 40% of the feed ration. Statistical analysis revealed a significant relationship (p < 0.05) between the total fat content of milk and the supplementation level of tomato byproducts. The biochemical composition changed when tomato byproducts was added to the basic ration. Milk samples from cows fed only tomato byproducts (TBP) had the greatest levels of polyunsaturated fatty acid and organic acid. This is ascribed to TBP's greater energy contribution. Feeding a diet low in tomato byproducts raises the amount of omega-3 FA in milk, particularly the amount of α-linolenic and linoleic acids, while lowering the monounsaturated fatty acid content and n-6/n-3 ratio. No pathogenic germs were detected in the milk, according to microbiological analysis, indicating that hygienic standards were strictly followed during production and preparation. A comprehensive organoleptic analysis, based on a tasting test, showed that all milk samples were well received by the tasters. In cattle breeding, incorporating up to 40% TBP into the diet may give milk desirable qualities as a more appealing color, a softer and creamier texture, a stronger flavor, and improved fatty acid composition.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994988/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480279","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":"A study on the nutritional composition and shelf-life of Hanwoo cattle bone items during retail display.","authors":"Van-Ba Hoa, Won-Seo Park, Ja-Yeon Yoo, Sujatha Kandasamy, Han-Byul Kang, Jun-Sang Ham, In-Seon Bae","doi":"10.1007/s44463-025-00014-z","DOIUrl":"10.1007/s44463-025-00014-z","url":null,"abstract":"<p><p>Increasing the use and cycling of meat by-products is essential to increase economic benefits and reduce environmental pollution. Among the meat by-products, bones are widely used as food for human consumption and are important raw materials in other related industries (e.g., pharmaceuticals). However, their shelf-life during storage and nutritional composition have not been evaluated. The main objective of this study was to assess the collagen content, amino acid and fatty acid composition, and shelf-life of bones during refrigerated storage. For this study, the leg, brisket, and pelvic bones of Hanwoo cattle collected 24 h after slaughter were used. The bones were prepared into 1 cm thick pieces, placed on trays, overwrapped with plastic film, and stored at 4 °C for 21 days. The samples were then analyzed for aerobic plate count (APC), color, total volatile basic nitrogen (TVBN), lipid oxidation, collagen, amino acid, and fatty acid composition. After 21 d of storage, the APC increased faster in brisket bone (by 5.67 log₁₀ CFU/cm²). Brisket bone also showed a faster increase in TVBN (by 16.79 mg/100 g) and TBARS (by 4.08 mg malondialdehyde/kg) compared to other remaining bones after 21 d of storage. The a* (redness) values significantly decreased with increased storage time in all the bones. The total collagen and essential amino acid contents ranged among the bones from 7.09 to 7.54 g/100 g and 501.92 to 853.20 mg/100 g, respectively. The unsaturated fatty acid (UFA) content among the bones varied from 46.75% to 52.38%.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994954/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480256","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":"Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota.","authors":"Yusuf Biçer, Gonca Sönmez, Gamze Turkal, A Ezgi Telli, M Yenal Akkurt, Gürkan Uçar","doi":"10.1007/s44463-025-00011-2","DOIUrl":"10.1007/s44463-025-00011-2","url":null,"abstract":"<p><p>This study was carried out on the effect of different amounts of whey on the kefir production process and the bacterial microbiota of the beverages. Fermentation was carried out by mixing commercial kefir grains with cow, sheep, and goat milk with their whey at concentrations of 0% (control group), 25%, 50%, and 75%. The bacterial microbiota in the produced beverages and the relative abundances of seven microorganisms (Lactobacillus kefiranofaciens, Lactobacillus kefiri, Lactobacillus delbrueckii, Lactococcus lactis, Streptococcus thermophilus, Leuconostoc mesenteroides, and acetic acid bacteria) were determined using metagenomic analysis targeting the V3-V4 region of 16 S rRNA gene, and quantitative polymerase chain reaction (qPCR), respectively. Lactococcus lactis and Leuconostoc mesenteroides were detected in higher abundance in whey-containing goat samples. While Lactobacillus was dominant in the cow milk samples containing 0%, 25%, and 50% whey, Enterococcus was dominant in the samples containing 75% whey. In sheep milk samples, Lactobacillus was dominant in samples with 75% and 50% whey, Lactococcus was dominant in samples with 25% whey, and Enterococcus was dominant in samples with no (0%) whey. Lactobacillus was dominant in all goat milk samples. In conclusion, high levels of lactic acid bacteria were shown to preserve their viability in the experimentally produced beverages with the addition of whey at different concentrations, and the whey could be used to produce kefir.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12995058/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480305","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":"Enhancement of nutritional and textural properties of restructured jerky with duck blood powder for meal kit applications.","authors":"Su-Kyung Ku, Ji Yoon Cha, Yea-Ji Kim, Yun-Sang Choi","doi":"10.1007/s44463-025-00048-3","DOIUrl":"10.1007/s44463-025-00048-3","url":null,"abstract":"<p><p>This study investigated the potential of duck blood powder as a functional ingredient in restructured jerky developed for meal kit applications. The resulting products had water activity values between 0.735 and 0.745 and were classified as semi-dried products. Increasing the duck blood powder to 20% did not significantly alter the moisture content or water activity; however, these parameters notably increased at inclusion levels of 30% and 40%. The results showed that higher duck blood powder concentrations significantly increased protein content, essential amino acids, pH, cooking yield, and rehydration ratio while reducing shear force, thereby improving tenderness. Scanning electron microscopy revealed that the addition of duck blood powder induced the formation of irregular, spherical, and gel-like microstructures, which contributed to the textural improvements. These findings demonstrate that duck blood powder can effectively enhance both the nutritional value and physical quality of restructured jerky, highlighting its potential as a valuable ingredient in semi-dried meat products in meal kit formats.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994923/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147480341","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":"Yogurt application and postbiotic effects on mouse intestinal cells of Lacticaseibacillus paracasei HKWS110 isolated from Prunus yedoensis.","authors":"Narangerel Mijid, Batchimeg Namshir, Gil-Ha Kim, Natsag Lkhagvasuren, Sang Hwan Kim, Woan Sub Kim","doi":"10.1007/s44463-025-00017-w","DOIUrl":"10.1007/s44463-025-00017-w","url":null,"abstract":"<p><p>Lacticaseibacillus paracasei is a lactic acid bacterium with potential health-promoting properties. However, its probiotic and postbiotic effects have not been fully characterized when isolated from plant sources such as Prunus yedoensis. In this study, we evaluated the fermentation performance, antioxidant activity, and biological effects of L. paracasei isolated from P. yedoensis, with a particular focus on its impact on yogurt quality and intestinal epithelial cell health. Fermentation characteristics were assessed by monitoring pH, titratable acidity, viable cell counts, viscosity, and antioxidant activity in yogurt fermented with L. paracasei, both alone and in combination with a commercial starter culture (YC-380). The biological effects of its cell-free supernatant on mouse small intestinal cells were evaluated using western blotting, ELISA, immunofluorescence, and zymography. L. paracasei reached a viable cell count of 9.74 log CFU/mL after 60 h, showing slower initial growth compared to Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Co-fermentation with YC-380 enhanced lactic acid production and overall fermentation efficiency. Yogurt fermented with L. paracasei exhibited the highest antioxidant activity, along with improved viscosity and storage stability. The cell-free supernatant of L. paracasei increased cell viability, proliferation, and metabolic activity at 10 µg/mL, whereas higher concentrations (30 µg/mL) activated IGF/mTOR signaling and induced apoptosis via Caspase-3. Extracellular matrix remodeling markers, such as MMP-2 and MMP-9, were also modulated in a concentration-dependent manner. Overall, L. paracasei isolated from P. yedoensis exhibits strong probiotic and postbiotic potential. Its incorporation into yogurt fermentation enhances product quality and exerts beneficial effects on intestinal epithelial cells, supporting its potential as a functional ingredient in dairy and gut health–focused applications.</p>","PeriodicalId":12459,"journal":{"name":"Food Science of Animal Resources","volume":"46 1","pages":""},"PeriodicalIF":4.9,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12994999/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147479627","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}