international food research journal最新文献_第3页

Antihypertensive effects of condiments prepared from fermented legumes: A review 发酵豆类调味品的降压作用：综述

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.01

Gar Yi Law, Li Choo Chong, Yin Quan Tang

{"title":"Antihypertensive effects of condiments prepared from fermented legumes: A review","authors":"Gar Yi Law, Li Choo Chong, Yin Quan Tang","doi":"10.47836/ifrj.31.1.01","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.01","url":null,"abstract":"The prevalence of hypertension has been increasing over the years. Thus, dietary guidelines focusing on the reduction of daily sodium intake are introduced. The association between the intake of condiments, one of the major sources of dietary sodium, and the prevalence of hypertension has been investigated. Regardless of high sodium content, condiments prepared from fermented legumes exert antihypertensive effects instead of increasing the risk of hypertension. Considering the hypotensive potency of legume-based condiments, modifications including reduction or removal of sodium content, incorporation of high protein fermentation substrate, changing of fermentation conditions, and selection of different microbial strains have been carried out to enhance their antihypertensive effects. The elevated antihypertensive activity of legume-based condiments is mainly associated with the increment of angiotensin-converting enzyme (ACE) inhibitory peptides formed during fermentation. The precise mechanisms of legume-based condiments in regulating blood pressure are complex and yet to be validated. Considering the antihypertensive potential of legume-based condiments, the present review paper aimed to summarise and elaborate their antihypertensive effects.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140399392","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effectiveness of washing with atung (Parinarium glaberimum Hassk) solution on quantity and quality of dark meat yellowfin tuna (Thunnus albacares) surimi 用阿通（Parinarium glaberimum Hassk）溶液清洗对深色黄鳍金枪鱼鱼糜的数量和质量的影响

IF 0.8 4区农林科学

international food research journal Pub Date : 2024-03-01 DOI: 10.47836/ifrj.31.1.16

F. Pattipeilohy, T. Moniharapon, Lydia Sharon Supit

{"title":"Effectiveness of washing with atung (Parinarium glaberimum Hassk) solution on quantity and quality of dark meat yellowfin tuna (Thunnus albacares) surimi","authors":"F. Pattipeilohy, T. Moniharapon, Lydia Sharon Supit","doi":"10.47836/ifrj.31.1.16","DOIUrl":"https://doi.org/10.47836/ifrj.31.1.16","url":null,"abstract":"Yellowfin tuna (Thunnus albacares) is the world's second-largest commodity with good nutrition. After processing, some wastes / residues / by-products can be used to produce surimi which still retains the tuna meat properties. The manufacturing of surimi requires safe preservatives, such as the natural preservative, atung (Parinarium glaberimum Hassk), which contains antibacterial substances. Therefore, the present work aimed to determine the effectiveness of 4% (w/v) atung solution on the quantity and quality of yellowfin tuna surimi produced from tuna by-products. The fish meat was treated with a washing agent of ice water and 4% atung solution with several washing frequencies. The parameters assessed were the yield and quality of surimi by analysing the protein content, myofibrillar protein content (salt soluble), water-holding capacity, Salmonella spp., and E. coli. In addition, the parameters included teeth-cutting, ashi strength, and folding. The 4% (w/v) atung solution effectively produced tuna fish surimi with 68.50% yield, 20.62% protein, 8.87% myofibrillar protein, and free from Salmonella spp. and E. coli. The water-holding capacity of the surimi was recorded at 68.9% and increased to 73.3% after three washes. The use of 4% (b/v) atung solution effectively produced surimi with a teeth-cutting value of 7.80 - 7.92, and an ashi strength of 7.97 - 8.08, whereas the folding test was B to A (3.80) after four washes.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140399886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of transglutaminase treatment on cooking quality, textural properties, and overall acceptability of high fibre pasta incorporated with pennywort residue 转谷氨酰胺酶处理对加入五倍子残渣的高纤维面食的烹饪质量、纹理特性和总体可接受性的影响

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.19

Nguyen Phuc Le, T. Tran, N. Ton, V. Le

{"title":"Effects of transglutaminase treatment on cooking quality, textural properties, and overall acceptability of high fibre pasta incorporated with pennywort residue","authors":"Nguyen Phuc Le, T. Tran, N. Ton, V. Le","doi":"10.47836/ifrj.30.6.19","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.19","url":null,"abstract":"Pennywort juice is a herbal drink extracted from pennywort leaves and stems. Pennywort residue is a by-product of pennywort juice production. In the present work, this by-product was proved to be a good dietary fibre ingredient in the making of high fibre pasta. Nevertheless, the addition of 10% pennywort residue reduced cooking properties, textural profiles, and overall acceptability of the pasta samples. The effects of transglutaminase treatment of pasta dough on the product quality were then investigated. Increase in transglutaminase dosage from 0.00 to 0.75 U/g protein of the flour blend decreased the cooking loss of pasta by 19% while improving its tensile strength and elongation rate by 15 and 49%, respectively. Further increase in enzyme dosage from 0.75 to 1.00 U/g protein, on the other hand, decreased the tensile strength and elongation rate. When the enzyme treatment lasted for 30 min, the cooking loss was reduced by 10%, while the tensile strength and elongation rate of high fibre pasta were both enhanced by 10%. However, increase in treatment time from 30 to 40 min did not cause any significant differences in textural and cooking properties of the fibre-rich pasta. The appropriate transglutaminase dosage and biocatalytic time were 0.75 U/g protein and 30 min, respectively, under which the overall acceptability of the sample incorporated with 10% pennywort residue powder was similar to that of the semolina pasta.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: Effect of water ratio and maltodextrin concentration variables on product characteristics 作为食品配料的西普鲁卡因（Physalis angulata L.）提取物的微胶囊化：水比例和麦芽糊精浓度变量对产品特性的影响

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.12

A. Iwansyah, R. Wardhani, C. Darsih, T. Kurniawan, Dini Ariani, Y. Andriana, Mirwan Ardiansyah Karim, Ashri Indriati, R. Luthfiyanti, H. Hamid

{"title":"Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: Effect of water ratio and maltodextrin concentration variables on product characteristics","authors":"A. Iwansyah, R. Wardhani, C. Darsih, T. Kurniawan, Dini Ariani, Y. Andriana, Mirwan Ardiansyah Karim, Ashri Indriati, R. Luthfiyanti, H. Hamid","doi":"10.47836/ifrj.30.6.12","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.12","url":null,"abstract":"The present work evaluated the characteristics of ciplukan (Physalis angulata L.) microcapsule extracts prepared by spray drying method. Different water ratios namely X1 (1:2), X2 (1:5), and X3 (1:10), and maltodextrin concentrations namely Y1 (5%) and Y2 (10%) were applied in a spray drying system to produce microcapsule extracts. Investigations of physical properties (pH, moisture, water activity, total solid, solubility, and colour), as well as morphological characteristics by scanning electron microscopy (SEM) and functional properties (antioxidant, total phenolic, total flavonoid, and quercetin content) were carried out. Results showed that water ratio and maltodextrin gave a significant effect on the physical properties of microcapsule extract with X1 (1:2) and Y1 (5 %) having significant effect on total phenolic, flavonoid, and quercetin contents, and antioxidant properties of ciplukan extract microcapsule. Furthermore, the scanning electron microscopy (SEM) illustrated the morphological structure of microcapsule extract, which showed a spherical structure. All combinations of water ratios and maltodextrin concentrations showed agglomeration, except for X1Y2. In correlation analysis using partial least square, the antioxidant activity of microcapsule extract was proportional to physicochemical properties, total phenolic, total flavonoid, and quercetin contents of microcapsule extract. The present work revealed that water extraction ratios and maltodextrin concentrations affected microcapsule extract of ciplukan. The combination of X1 (1:2) and Y1 (5%) retained the functional properties of ciplukan microcapsule extract.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138957094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation 用鸡蛋替代牛奶加工酸奶，并通过配方设计和优化改善质地、流变性和微观结构

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.15

Jianwei Zhang, Xiaoyang Pan, Yuqing Wu, Yuqin Chen, Yonggang Tu, Jiguang Chen, Daobang Tang, Zhongping Yin

{"title":"Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation","authors":"Jianwei Zhang, Xiaoyang Pan, Yuqing Wu, Yuqin Chen, Yonggang Tu, Jiguang Chen, Daobang Tang, Zhongping Yin","doi":"10.47836/ifrj.30.6.15","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.15","url":null,"abstract":"Eggs are suitable for the processing of set yoghurt as milk replacements, but there is no yoghurt mainly made from eggs. In the present work, production formula was designed and optimised for high-quality egg-based yoghurt processing by improving water holding capacity, aroma, texture, and taste using single factor experiment and D-optimal mixture design. Results showed that with optimised formula (whole liquid egg, 100 g; water, 180 g; sucrose, 30.89 g; diacetyl tartaric acid ester of mono(di)glycerides, 0.28 g; gelatine, 0.112 g; gellan gum, 0.14 g; and β-cyclodextrin, 0.56 g), the product showed high sensory evaluation score, fine viscosity, as well as preferable hardness and suitable fracturability. SDS-PAGE electrophoretogram indicated that the proteins in egg-based yoghurt was degraded during fermentation, which might have contributed to the improvement of gel structure and taste. Based on the SEM images, the prepared egg-based yoghurt had smoother, stronger, and more compact gel network microstructure when compared with milk-based yoghurt.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sodium lactate promotes freshness of chilled beef through colour stability and antibacterial activity 乳酸钠通过色泽稳定性和抗菌活性提高冷藏牛肉的新鲜度

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.05

Xinhui Wang, Xinxuan Che, Yue Ding, Jinsong Sun, Yu Kang, Yang Liu

引用次数: 0

Evaluation of transgalactosylation activity of commercial β-galactosidase from Bifidobacterium bifidum for synthesis of prebiotic oligosaccharides 评估双歧杆菌商用 β-半乳糖苷酶在合成益生寡糖中的转半乳糖基化活性

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.08

Althea Marie Milano, S. L. Arreola

{"title":"Evaluation of transgalactosylation activity of commercial β-galactosidase from Bifidobacterium bifidum for synthesis of prebiotic oligosaccharides","authors":"Althea Marie Milano, S. L. Arreola","doi":"10.47836/ifrj.30.6.08","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.08","url":null,"abstract":"Galacto-oligosaccharides (GOS) are products of transgalactosylation reaction of β-galactosidase when lactose is used as the substrate. These carbohydrates are considered prebiotics which stimulate beneficial effects to human health. In the present work, Saphera, a commercial preparation of β-galactosidase from Bifidobacterium bifidum, was biochemically characterised for production of GOS. Using o-nitrophenyl-β-D-galactopyranoside (oNPG) as the substrate, optimal activity for the enzyme was found to be at pH 6.0 and at 45°C. Ten (10) mM each of either Na+ or K+ enhanced enzyme activity by 10%, while Cu2+, Zn2+, Fe2+, and EDTA showed inhibitory effect on the enzyme activity. When incubated in 50 mM sodium phosphate and pH 6.5, the enzyme was found to have half-life time of 136 ± 6 and 2.1 ± 0.2 h at 30 and 50°C, respectively. The hydrolysis activity of the enzyme predominated when the initial lactose concentration used was 5% (w/v). When initial lactose concentration was increased to 20% (w/v), maximum GOS yield obtained was 10% (w/w) achieved at 86% lactose conversion. Analysis using high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) revealed that the major oligosaccharides produced by the enzyme were 3’-galactosylglucose, 3’-galactosyllactose, 3’-galactobiose, and allolactose, thus showing that this enzyme would prefer to form β-(13)- and β-(16)-linked GOS. Despite its predominantly hydrolytic activity, Saphera synthesised prebiotic GOS which could be interesting to dairy industry.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138957979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Strategies for controlling and decontaminating mycotoxins in foods and feeds: A review 控制和净化食品和饲料中霉菌毒素的策略：综述

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.01

Ladi Peter Mshelia, J. Selamat, N. Samsudin

{"title":"Strategies for controlling and decontaminating mycotoxins in foods and feeds: A review","authors":"Ladi Peter Mshelia, J. Selamat, N. Samsudin","doi":"10.47836/ifrj.30.6.01","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.01","url":null,"abstract":"Mycotoxins are naturally occurring chemical compounds produced by certain genera, such as Aspergillus, Fusarium, and Penicillium, as by-products of their metabolism (secondary metabolites). They are plant pathogens able to cause infection pre-, during, and post-harvest. The most important and economically-relevant mycotoxins of great concern to humans, plants, and animals are aflatoxins, ochratoxin A, fumonisins, and trichothecenes. The present review aimed to compile updated management strategies of mycotoxins in foods and feeds, including control and detoxification techniques. Generally, the strategies are divided into physical, chemical, and biological, and can be implemented during pre-, harvest, and post-harvest. Physical controls pre-harvest includes the development and planting of resistant varieties; during harvest include control of field infections, timely harvest, sufficient drainage, and physical barriers; and post-harvest include storage of harvested commodities under conditions that would prevent and exclude the growth and mycotoxin production by mycotoxigenic fungi. Chemical controls generally involve the use of chemically synthesised fungicides which are often associated with long-term effects on the environment. When compared with chemical and physical controls, biological controls are generally more unique, productive, and environmentally friendly, and when implemented appropriately in the Integrated Pest Management (IPM) strategy, can collectively control the growth and proliferation of mycotoxigenic, and reduce the incidence of mycotoxin production and contamination in foods and feeds.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138956647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.) 去皮、灌装介质和储存对无花果罐头抗氧化活性和酚类化合物的影响

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.06

Hafizenur Şengül-Binat, Ayşegül Kırca Toklucu

{"title":"Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)","authors":"Hafizenur Şengül-Binat, Ayşegül Kırca Toklucu","doi":"10.47836/ifrj.30.6.06","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.06","url":null,"abstract":"The fig fruit, which has a short seasonal availability due to its perishable nature, was subjected to a canning process, and the effects of canning on phenolics and antioxidant properties were evaluated. For this purpose, the most popular fig varieties grown in Türkiye, namely Sarilop (yellow coloured) and Bursa Siyahi (dark purple coloured), were canned in different filling mediums such as syrup, water, and fig juice, as peeled or unpeeled. The canned figs were also stored at room temperature for 12 months, and the changes in phenolics and antioxidant properties during storage were determined. The canning process preserved a great part of the phenolics and antioxidant capacity. After canning, the Sarilop figs experienced a minor reduction in their total phenolic content, whereas no significant change was observed in the total phenolic content of the Bursa Siyahi figs. The total antioxidant activity of the figs increased by canning, which was observed more clearly for the unpeeled Bursa Siyahi figs. At the end of the storage, both Sarilop and Bursa Siyahi figs canned with fig juice had higher total phenolics, total antioxidant activity, and individual phenolics than the figs canned with other filling mediums. During the 12-month storage period, the most stable phenolic compounds found in the canned figs were rutin and gallic acid. However, the monomeric anthocyanins of the Bursa Siyahi figs were negatively affected by the storage and canning process.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of extraction solution on functional properties of extracted protein from Bombay locust (Patanga succincta Johannson, 1763) 提取液对孟买蝗虫（Patanga succincta Johannson，1763 年）提取蛋白功能特性的影响

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.17

Yuporn Puechkamutr, Supeeraya Arsa

{"title":"Effect of extraction solution on functional properties of extracted protein from Bombay locust (Patanga succincta Johannson, 1763)","authors":"Yuporn Puechkamutr, Supeeraya Arsa","doi":"10.47836/ifrj.30.6.17","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.17","url":null,"abstract":"Alternative sources of protein are gaining popularity since they require less natural resource input, but still provide a significant amount of protein as compared to traditional protein sources. Insect protein is one of the alternative protein types, and due to its nutritional benefits, research interest in Bombay locust (Patanga succincta) (BL) protein has grown. In the present work, we aimed to determine the protein content, yield, molecular weight profile, and functional properties such as protein solubility, emulsion, and foam properties of BL protein extracted using distilled water, salt (NaCl), or alkaline (NaOH) solution, at the concentrations of 0.5, 1.0, or 1.5%. The highest protein extraction yield was alkaline soluble protein (22 - 28%), which was followed by water (16%) and salt (11 - 13%) soluble proteins. The protein powder prepared by 0.5% alkaline extraction had the highest foam capacity (33.33%) and foam stability (12.50%) (p < 0.05), but the water soluble protein powder had the highest emulsion activity index (118.3 m2/g) and emulsion stability index (52.45 min) (p < 0.05). These results indicated that the type and concentration of solution could have an impact on the protein extraction yield, molecular weight profile, and functional characteristics.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139169421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0