international food research journal最新文献

{"title":"Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: Impact on physicochemical, antioxidant, and sensory characteristics","authors":"C. López-Palestina, Ángeles García-García, Susana Elizabeth Altamirano Romo, Jorge Gutiérrez-Tlahque","doi":"10.47836/ifrj.30.6.18","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.18","url":null,"abstract":"The current trend in the food industry involves the search for new formulations and processes to produce processed foods with enhanced nutritional value and improved functional properties that promote consumer health. Therefore, the present work aimed to investigate the physicochemical, antioxidant, and sensory properties of gummies made from strawberry and blackberry pulp. These gummies were formulated with reduced sucrose content and supplemented with agave syrup and inulin. Six formulations were developed using three levels of sucrose reduction (SR) namely 0, 40, and 50%, combined with two types of natural fruit pulp: strawberry (S) and blackberry (B). For the formulations with 40 and 50% SR, agave syrup and inulin were incorporated at a 1:1 ratio. The evaluation encompassed nutritional content, antioxidant activity, textural properties, and the overall acceptability of the various gummy products. Results demonstrated that SR led to a decrease in the caloric content of the gummies, from 279.38 to 178.69 kcal per 100 g. Gummies containing a blend of inulin and agave syrup exhibited an average of 3.69 times higher dietary fibre content. Moreover, the antioxidant compounds inherent in strawberry and blackberry pulp were effectively preserved during processing. Samples with 50% SR displayed an increase of up to 24.80 and 34.89% in phenolic and flavonoid contents, respectively, as compared to those with 0% SR. These samples also demonstrated elevated antioxidant activity as assessed by the ABTS and DPPH assays, reaching up to 109.4 µM Trolox per 100 g, and an inhibition rate of 77.9%, respectively. However, the incorporation of SR in the formulations had a noticeable impact on the textural properties of the gummies, particularly in terms of gumminess and chewiness. In terms of sensory analysis, it was observed that gummies labelled as S-SR-50 and B-SR-50 exhibited higher levels of acceptability, primarily attributed to their enhanced aroma, colour, and taste qualities. The findings of the present work propose a promising avenue for gummy candy reformulation involving reduced sucrose content and the reintroduction of inulin, agave syrup, and the inherent natural antioxidants from strawberry and blackberry. This approach could be a feasible strategy to produce gummy confections with improved nutritional values and antioxidant properties.","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":"138958813","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}

{"title":"Symbiosis of acetic acid bacteria and yeast isolated from black tea fungus mimicking the kombucha environment in bacterial cellulose synthesis","authors":"Xiaoyuan Li, Zhizhou Chen, Jiechen Wang, Jianlou Mu, Qianyun Ma, Xiaomeng Lu","doi":"10.47836/ifrj.30.6.13","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.13","url":null,"abstract":"The symbiotic effect of acetic acid bacteria and yeast on bacterial cellulose (BC) synthesis in kombucha was explored. Firstly, the optimal culture ratio of acetic acid bacteria and yeast was optimised through single factor and orthogonal test. The results showed that when Komagataeibacter intermedius:Brettanomyces bruxellensis:Zygosaccharomyces bisporus ratio was 1:10:10, and the inoculation amounts of K. intermedius, B. bruxellensis, and Z. bisporus were 104, 105, and 105 CFU/mL, respectively, the yield of BC was the highest, and the dry basis was 5.51 g/L. It was determined that the metabolites of B. bruxellensis and Z. bisporus could promote the synthesis of BC by K. intermedius. In addition, the composition of yeast filtrate was analysed by amino acid analyser, gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatograph (HPLC). Results showed that 16 amino acids were detected in yeast filtrate, and cysteine was only detected in yeast filtrate. The increase in isoleucine before and after fermentation was the highest, which was 11.64 times that of the control group. The increase in aspartic acid and glycine were second and third, accounting for 60.00 and 41.67%, respectively. The main volatile substances were alcohols, accounting for 84.89%, of which the relative content of ethanol was the highest at 77.35%. The relative contents of 3-methyl-1-butanol and phenylethanol were also high, accounting for 4.13 and 3.14%, respectively. Tartaric, citric, and succinic acids were detected in the yeast filtrate. The chemical species did not change before and after fermentation, but the content decreased. Vitamins B2 and B6 were detected in yeast filtrate, and the species and content did not change significantly before and after fermentation. A theoretical basis for kombucha fermentation and BC synthesis was provided.","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":"139170965","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}

{"title":"Antimicrobial activities and mechanisms of truncated and amino-acid-substituted peptides derived from bacteriocin PZJ5","authors":"Tao Zhou, Yiyi Huang, Xiaoyu Ling, Lei Zhang, Qing Gu, Dafeng Song","doi":"10.47836/ifrj.30.6.20","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.20","url":null,"abstract":"Truncation and amino acid residue substitution are common methods to optimise the design of antimicrobial peptides (AMPs). In the present work, seven truncated and residue-substituted derivatives of Plantaricin ZJ5 (PZJ5) were designed and synthesised. PZJ5-5 was a truncation that simultaneously contained three substituted amino-acid residues, with enhanced antimicrobial activity and low haemolytic activity. The effects of PZJ5-5 on Escherichia coli microstructure were investigated using scanning and transmission electron microscopy, which indicated that its antibacterial mechanism was similar to PZJ5. C-terminal amidation of PZJ5-5 (PZJ5-7) was deleterious, and resulted in a dramatic reduction in potency against E. coli and Listeria monocytogenes, with no potency against the other three indicator bacteria. Truncation and residue substitution of bacteriocin PZJ5 changed its antimicrobial activities and specificities, which provided a rationale for bacteriocin design.","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":"138956678","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}

{"title":"Comparative study on biochemical and molecular identification approaches of Lactobacillus species","authors":"Disha P. Senjaliya, John J. Georrge","doi":"10.47836/ifrj.30.5.03","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.03","url":null,"abstract":"Manufacturers’ desire to sell “healthy” food in response to the consumers’ desire to lead a healthy lifestyle has increased the use of probiotics during the past few decades. Probiotics are used in dairy products, as well as non-dairy items as a starter culture, encompassing a wide range of goods. Numerous phenotyping, physical characterisation, and genotyping techniques have been developed to identify probiotic lactobacilli to ensure quality management. These techniques are frequently precise enough to categorise probiotic strains by genus and species. Traditional microbiological methods were initially employed for genus and species identification. However, due to their numerous shortcomings as the probiotic ability is often strain-dependent, and that there is no way to differentiate between strains using simple microbiological techniques, new methods that are mostly based on the examination of nucleic acids have been developed. Therefore, the objective of the present review was to provide critical assessment on existing methods for identifying members of the genus Lactobacillus, together with newly discovered approaches. The present review aimed to give the most recent information on the scientific techniques used to measure and describe the possible probiotic properties of microorganisms. It will also emphasise molecular and non-molecular tools. Most of these tools are based on 16S ribosomal DNA sequencing, and employ PCR techniques.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265617","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}

{"title":"Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour","authors":"Ya Yun Feng, YiLin Zhu, Zhuo Wang, XiaoLong Li","doi":"10.47836/ifrj.30.5.10","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.10","url":null,"abstract":"Addition of whole quinoa flour (WQF) into wheat flour is a promising approach to make quinoa food efficient, but the amount of WQF addition has a great influence on the quality of the quinoa food. The water-soluble index, swelling power, pasting property, dough rheological properties, and steam bread textural property of wheat flour containing 10 - 50% (w/w) WQF were investigated in the present work. Results showed that water soluble index and swelling power of mixed flour decreased gradually as the WQF content increased. Mixed flour containing higher WQF content (30 - 50%) had a lower peak viscosity, breakdown, and setback value than mixed flour containing lower content WQF (10 - 20%). Doughs containing 30 - 50% WQF had a weaker dough stability, less dough development time, but an increased water absorption and softening degree than the doughs containing 10 - 20% WQF. Dough’s extension resistance increased and then decreased with the addition of WQF. Dough energy and extensibility of the mixed flour decreased with increasing level of WQF (10 - 50%). In addition, hardness and chewiness of steam bread made by mixed flour increased with increasing amount of WQF (10 - 50%). In view of the practical point, the maximum addition level of WQF was 20% when making a quinoa-wheat steam bread without any food additives.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265623","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}

{"title":"Konjac gum and maltodextrin compound tablets as carriers of IgY for sustained release in stomach","authors":"Cuihua Chang, Ali Ahmad Leghari, Xin Li, Yujie Su, Luping Gu, Yanjun Yang, Junhua Li","doi":"10.47836/ifrj.30.5.17","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.17","url":null,"abstract":"Egg yolk immunoglobulin (IgY) is a biologically active ingredient with high immunogenicity; however, its instability in the acidic environment of the upper gastrointestinal tract limits its application in oral formulations. In the present work, an encapsulation system based on maltodextrin (MD) and konjac gum (KGM) was developed as a protective carrier for IgY for targeted release to retain stability. A simulated gastric model was used to compare the release characteristics of the different formulations, and to explore the optimal release mode. To better understand the controlled release mechanism of MD and KGM composite tablets, the release curve, macrostructure, microstructure, and water mobility were analysed. Results indicated that the sustained release of IgY from MD and KGM composite tablets was mainly driven by Fick diffusion and dissolution. As the concentration of KGM increased, the release rate of IgY from the tablets decreased, and the release mechanism gradually changed from diffusion to erosion. The dense cross-linkage between MD and KGM helped prevent tablet disintegration, and slowed down the release of IgY. In addition, the dissolved KGM formed a film on the tablet surface to control the erosion rate. It can be concluded that the optimal formulation of an IgY-loaded tablet was a mass fraction of 50% MD, 30% KGM, and 20% IgY. The present work provided a practical method to protect the biologically active ingredients from acidic destruction in the stomach during oral treatment.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265629","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}

{"title":"Incorporation of papaya (Carica papaya L.) leaf extract into cornhusk for glutinous rice snack packaging application","authors":"Aji Sukoco, Nugraha Edhi Suyatma, Harsi Dewantari Kusumaningrum","doi":"10.47836/ifrj.30.5.11","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.11","url":null,"abstract":"The present work was performed to evaluate the potency of papaya leaf extract (PLE) to improve the characteristics of cornhusk as a packaging material for glutinous rice snack (GRS). Total phenolic, tannin, and saponin contents of PLE were 7.41 ± 0.65 mgTAE/mL, 1.80 ± 0.70 mgTAE/mL, and 11.78 ± 0.36 mgDE/mL, respectively. The presence of bioactive compounds on the surface of GRS was confirmed by Fourier transform infrared spectroscopy analysis. Characteristic bands for saponin were caused by the stretching vibration of C=O (at 1744 cm-1) as well as C‒O and C‒C vibrations (at 1051 cm-1). Tannin was identified as C‒O asymmetric stretch vibration at 1051 cm-1 and C‒H out of plane vibration at 926 and 866-867 cm-1. The antioxidant activity of PLE was found to be 49.53 ± 2.67%. The reductions of total plate counts (TPC), yeast and mould counts (YMC), and Aspergillus flavus-A. parasiticus counts on PLE-incorporated cornhusks after 24 h were in the range of 0.2 - 1.2 log CFU/cm2, and retained the loads below 2 log CFU/cm2 during 14-d storage. PLE decreased the water vapour transmission rate of the cornhusk due to the particles of the extract adhering to the cornhusk surface, as supported by the result of the scanning electron microscopy of PLE-incorporated cornhusk. The incorporation of PLE also increased elongation without reducing the tensile strength of the cornhusk significantly. There were reductions of TPC, YMC, and Aspergillus flavus-A. parasiticus counts of GRS ranging from 0.4 - 2.3 log CFU/g using PLE-incorporated cornhusks during storage. GRS rancidity was minimised by PLE-incorporated cornhusks. Owing to its bioactive compound, PLE could be incorporated into the cornhusk to improve packaging characteristics and controls microbial contamination of GRS while retarding the rancidity.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135266645","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}

{"title":"Development of biscuits from bangle (Zingiber cassumunar Roxb.) rhizome flour and purple sweet potato (Ipomoea batatas (L.) Lam.) flour, and their potential as antihyperlipidemic functional foods","authors":"Nurkhasanah Mahfudh, Liza Wardani, Ika Dyah Kumalasari, Nanik Sulistyani","doi":"10.47836/ifrj.30.5.04","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.04","url":null,"abstract":"Zingiber cassumunar Roxb. (ZC) and purple sweet potato (PSP) are the potential sources of antioxidants, and play an important role in reducing blood fat levels, and encourage the development of antihyperlipidemic products, usually in the form of biscuits. Biscuits are favoured by consumers because of their delicious and varied tastes, relatively cheap prices, and complete nutritional content. In the present work, biscuits were made with three formula variations of ZC:PSP ratios namely F1 (0.75:5.25 g), F2 (0.45:5.55 g), and F3 (0.2:5.72 g), and then tested for their physical quality based on Indonesian National Standard (SNI), and hedonic testing to get the best formula, including aroma, colour, texture, and taste. Furthermore, in vivo antihyperlipidemic testing was carried out on the best formula. The test was conducted by dividing Sprague-Dawley rats into four groups, namely normal, negative, positive (Nutrive Benecol animal, 3.6 mL/day for 28 days), and the best formula (1.944 g/day for 28 days). All groups were induced with high fat diet (HFD) for 28 days, except normal group. Results showed a decrease in cholesterol, triglyceride, serum glutamic oxaloacetic transaminase (SGOT), and serum glutamic pyruvic transaminase (SGPT) levels in the normal group with values of 99.09 mg/dL, 90.36 mg/dL, 22.66 U/I, and 39.41 U/I, respectively, as compared to the negative group with values of 195.01 mg/dL, 142.44 mg/dL, 29.05 U/I, and 77.19 U/I, respectively. There was an increase in cholesterol, triglyceride, SGOT, and SGPT levels in the positive group with values of 108.39 mg/dL, 96.12 mg/dL, 24.11 U/I, and 48.55 U/I, respectively, as compared to the normal group test. A combination of biscuits made from ZC and PSP flour could have the potential to reduce lipid levels in the blood, and encourage the development of antihyperlipidemic products.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265619","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}

{"title":"Synergistic effect of commercial mangosteen extract (Garcinia mangostana L.) and amoxicillin against methicillin-resistant Staphylococcus aureus (MRSA)","authors":"Atna Permana, Nurzafirah Mazlan, E. Yusuf, S.M. Anua, T.Y. Thang, A. Baktir","doi":"10.47836/ifrj.30.5.19","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.19","url":null,"abstract":"Antibiotic resistance occurs worldwide, and has become a threat to humankind. Previous data have shown that antimicrobial resistance is a global issue demanding immediate resolution because it threatens the environment and society. The present work thus investigated the synergistic effects of commercial Garcinia mangostana L. (GML) extract and amoxicillin on the growth of methicillin-resistant Staphylococcus aureus (MRSA) bacterial cells. A commercial GML extract was screened for phytochemical properties, and the presence of α-mangostin was detected using high-performance liquid chromatography (HPLC). The antibacterial activity of the commercial GML extract with amoxicillin was analysed by minimum inhibitory concentration (MIC) and checkerboard assays. The morphology ultrastructure of bacteria was observed using transmission electron microscopy (TEM), after treatment with commercial GML extract, either single or in combination with amoxicillin. The MICs of amoxicillin and commercial GML extract against MRSA bacteria were 250.00 and 137.50 μg/mL, respectively. The checkerboard assay showed synergistic activity in the combination of commercial GML extract (34.38 µg/mL) and amoxicillin (62.50 µg/mL) at fractional inhibitory concentration (FIC) index of < 0.5. Damage to the structure of bacteria occurred due to the commercial GML extract plus amoxicillin. It was observed that the loss of bacterial cell membranes led to an irregular bacterial structure. These findings provided evidence that the combination of commercial GML extract and amoxicillin could reverse bacterial resistance in order to determine the susceptibility of traditional drugs.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265624","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}

{"title":"Nutritional content and quality of processed gluten-free products","authors":"Abeer S Al-Zaben, Elaf N. Babakr, Dareen A. Bajandoh, Israa M. Shatwan, Mahitab Adly Hanbazaza","doi":"10.47836/ifrj.30.5.18","DOIUrl":"https://doi.org/10.47836/ifrj.30.5.18","url":null,"abstract":"The present work aimed to compare the macro- and micronutrient contents of gluten-free (GF) and gluten-containing (GC) products from a wide range of stores in Jeddah, Saudi Arabia. A case-control study was conducted. Twelve major supermarkets in Jeddah, Saudi Arabia were visited, and the nutritional information labels of 92 GF and 46 GC products were compared. Results showed that GF products were significantly lower in protein (p = 0.004), total sugar (p = 0.01), calcium (p = 0.02), iron (p = 0.002), and vitamin D (p = 0.01) than GC products. Furthermore, GF breads, flours, and pastas had significantly lower amounts of protein than their GC counterparts (p < 0.001, p = 0.03, and p < 0.001, respectively). Fibre was significantly higher in GF than GC biscuits and breads (p = 0.04 and p = 0.01, respectively). However, GF pastas had significantly lower content of fibre per 100 g than GC pastas (p = 0.02). Overall, the nutritional quality of GF products was not significantly different from GC products. Although GF and GC biscuits and cookies were considered low nutritional value products, the nutritional quality scores of GF biscuits and cookies were significantly higher than their GC counterparts. GF products were lower in protein, total sugar, vitamin D, calcium, and iron than GC products. The nutritional quality of GF products did not differ from GC products. Food manufacturers should pay more attention to the nutritional content of GF products. Future studies are needed for the nutritional assessment of GF products, and how nutritional content may influence the diet quality of individuals with celiac disease who follow gluten-free diets.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135265627","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}