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International Journal of Dairy Technology最新文献

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Challenges in developing a Process Analytical Technology (PAT)-based verification of UV-C treatment of milk 基于过程分析技术（PAT）验证牛奶UV-C处理的挑战
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2025-01-14 DOI: 10.1111/1471-0307.13168
Kallis Souroullas, Photis Papademas
{"title":"Challenges in developing a Process Analytical Technology (PAT)-based verification of UV-C treatment of milk","authors":"Kallis Souroullas,&nbsp;Photis Papademas","doi":"10.1111/1471-0307.13168","DOIUrl":"https://doi.org/10.1111/1471-0307.13168","url":null,"abstract":"<p>Ultraviolet radiation (UV-C) is building a strong reputation as a non-thermal processing method in the food industry which inactivates spoilage and pathogenic microbes through DNA damage. Approved under Regulation (EC) No 258/97, UV-treated milk is deemed safe, with EFSA approving a dose of 1045 J/L post-pasteurisation, increasing vitamin D3 content and shelf life to 21 days. However, current verification relies solely on reactor process conditions, which may fail. Therefore, a verification method, akin to pasteurisation's alkaline phosphatase test, is essential. A process analytical technology sensor, analysing photooxidation-induced spectral changes, could ensure treatment efficacy. However, developing such sensors faces challenges from milk's optical properties (low UV transmission) and natural variability. Developing such sensor could pave the way for standalone UV-C treatment as a future environmentally friendly alternative. The objective of this study is to systematically document the challenges encountered to date in the investigation of this novel verification methodology.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Recovery of milk fat from waste ice cream through ethanol-induced emulsion destabilisation 利用乙醇诱导乳剂失稳回收废冰淇淋中的乳脂
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2025-01-07 DOI: 10.1111/1471-0307.13166
Changhoon Lee, Rafael A Garcia, Lorelie P Bumanlag, Chen Liang
{"title":"Recovery of milk fat from waste ice cream through ethanol-induced emulsion destabilisation","authors":"Changhoon Lee,&nbsp;Rafael A Garcia,&nbsp;Lorelie P Bumanlag,&nbsp;Chen Liang","doi":"10.1111/1471-0307.13166","DOIUrl":"https://doi.org/10.1111/1471-0307.13166","url":null,"abstract":"<p>The ice cream industry generates considerable waste due to stringent quality standards and food safety regulations, creating resource recovery opportunities. This study aimed to develop an efficient method for recovering high-purity fat from ice cream wastes using ethanol-induced emulsion destabilisation. Ice cream was treated with varying ethanol concentrations (0%–50% w/w in water) and incubated at different temperatures. Increased ethanol and temperature accelerated the separation of melted ice cream into phases (transparent liquid, continuous fat and opaque solid). Notably, 25% ethanol facilitated complete fat separation as a highly pure (&gt;93%) phase, with the fat content exceeding 98% on a dry basis. Fat quality remained intact, as neither ethanol nor temperature affected fat hydrolysis or oxidation, based on peroxide value, free fatty acid levels and <i>p</i>-anisidine results. The recovered fat represented about 50% of the original fat content in the ice cream, reducing waste and enhancing by-product value.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
The Dairy Academy 2024 – A ‘European Excellence in Dairy Learning’ (AEDIL Dairy CoVE) event 2024年乳品学院-“欧洲乳品学习卓越”（AEDIL Dairy CoVE）活动
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-12-19 DOI: 10.1111/1471-0307.13163
Norbert Raak
{"title":"The Dairy Academy 2024 – A ‘European Excellence in Dairy Learning’ (AEDIL Dairy CoVE) event","authors":"Norbert Raak","doi":"10.1111/1471-0307.13163","DOIUrl":"https://doi.org/10.1111/1471-0307.13163","url":null,"abstract":"<p>The Dairy Academy 2024, an event held as a part of the EU Erasmus+ project ‘European Excellence in Dairy Learning’ (AEDIL Dairy CoVE), gathered 40 early career researchers with different backgrounds and from different career levels at the University of Copenhagen, Denmark on 24–28 June 2024. In the mornings, the participants engaged in interactive training sessions under the theme ‘Future Dairy Processing Challenges’, while in the afternoons, the online Dairy Science and Technology Symposium could be joined by everyone interested worldwide. On several evenings, social and networking events were offered to the participants. The event received highly positive feedback from the attendees and will be repeated with a new programme at the Agricultural University of Athens, Greece in 2025. The aim of this report is to provide a detailed summary of the summer school and symposium contents as well as an excerpt of the course evaluation to promote the upcoming Dairy Academies and inspire and guide future learning events and conferences.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13163","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Real-time measurement of heat stability of skim milk using attenuated total reflectance (ATR)-FTIR spectroscopy 利用衰减全反射(ATR)-FTIR光谱技术实时测量脱脂牛奶的热稳定性
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-12-18 DOI: 10.1111/1471-0307.13156
Elena Hayes, Liam Kelly, Tugce Aydogdu, Norah O'Shea, Colm O'Donnell, Derek Greene, Mark A Fenelon
{"title":"Real-time measurement of heat stability of skim milk using attenuated total reflectance (ATR)-FTIR spectroscopy","authors":"Elena Hayes,&nbsp;Liam Kelly,&nbsp;Tugce Aydogdu,&nbsp;Norah O'Shea,&nbsp;Colm O'Donnell,&nbsp;Derek Greene,&nbsp;Mark A Fenelon","doi":"10.1111/1471-0307.13156","DOIUrl":"https://doi.org/10.1111/1471-0307.13156","url":null,"abstract":"<p>Milk proteins are susceptible to denaturation and aggregation upon heating, affecting product quality and shelf-life. Understanding the underlying molecular changes during heating is important to the dairy industry for process optimisation and product functionality. This study used Attenuated Total Reflectance (ATR)-Fourier Transform Infrared (FTIR) spectroscopy to non-destructively measure changes in protein molecular structure as the precursor to heat-induced aggregation in milk. Raw skim milk was divided into three subsamples, adjusted to pH 6.2, native pH or pH 7. Each sample was heated at 85°C on a BioATR crystal, with scans taken at 1-min intervals over 20 min using FTIR to measure protein denaturation and aggregation. The second derivative of the amide I region was used to measure changes in protein structure, with the spectra for pH 6.2 samples changing faster than pH 6.8 or pH 7 samples, indicating a higher rate of denaturation. The peak at 1072 cm<sup>−1</sup> related to colloidal calcium phosphate (CCP) increased with increasing temperature and pH. More extensive changes in CCP between colloidal and serum phases and protein denaturation/aggregation correlated with lower heat stability in milk. This study highlights the potential of ATR-FTIR spectroscopy for assessing the heat stability of milk via in situ measurement of changes in protein structure and CCP.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects 乳制品中膳食酚类化合物的掺入：相互作用和有益效果
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-12-18 DOI: 10.1111/1471-0307.13161
Cheng-wei Yu, Qi-rui Hu
{"title":"Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects","authors":"Cheng-wei Yu,&nbsp;Qi-rui Hu","doi":"10.1111/1471-0307.13161","DOIUrl":"https://doi.org/10.1111/1471-0307.13161","url":null,"abstract":"<p>In this paper, VOSviewer and CiteSpace were used to conduct bibliometric approaches to investigate the current trends (2010–2023) of ‘incorporation of polyphenol-rich ingredients in dairy products’. Given the diversity, bioactivity and accessibility of phenolic compounds, researches in this field have seen extensive global engagement and have been currently experiencing rapid growth. The improvements in antioxidant activity and stability of dairy products were topical beneficial effects of phenolic compounds. Moreover, antimicrobial properties and support for probiotic functions of phenolic compounds are critical factors driving their widespread application in the dairy industry. Additionally, there has been a significant interest in the interactions between phenolic compounds and proteins in dairy products as well. Furthermore, the attention on rheological property and sensory property might be rising in the upcoming years. This paper quantified and visualised the evolution of polyphenol-rich dairy products and provided insights into future trends.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
Analysis of nutritional profiles in colostrum and mature milk of giant panda (Ailuropoda melanoleuca) based on proteomics 基于蛋白质组学的大熊猫初乳和成熟乳营养成分分析
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-12-10 DOI: 10.1111/1471-0307.13144
Qin Shu, Zhezhe Yu, Lin Shi, Tao Yan, Yinghu Lei, Pengpeng Zhao, Linqiang Li, Yongfeng Liu
{"title":"Analysis of nutritional profiles in colostrum and mature milk of giant panda (Ailuropoda melanoleuca) based on proteomics","authors":"Qin Shu,&nbsp;Zhezhe Yu,&nbsp;Lin Shi,&nbsp;Tao Yan,&nbsp;Yinghu Lei,&nbsp;Pengpeng Zhao,&nbsp;Linqiang Li,&nbsp;Yongfeng Liu","doi":"10.1111/1471-0307.13144","DOIUrl":"https://doi.org/10.1111/1471-0307.13144","url":null,"abstract":"<p>Breast milk plays a crucial role in giant panda growth (<i>Ailuropoda melanoleuca</i>). This study aimed to analyse nutritional profiles in colostrum and mature milk. Based on DIA proteomics, the colostrum was rich in immunoreactive proteins, anti-inflammatory and antimicrobial proteins. The mature milk contained proteins involved in ribosome, fatty acid degradation and amino acid metabolism. Besides, there were more amino acids and saturated fatty acids in mature milk than colostrum. This research enclosed the nutritional difference in colostrum and mature milk of giant panda innovatively, and provided scientific evidence for exploiting substitutes that simulate natural breast milk for different lactation stages.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
Influence of fat globules structure on the physicochemical properties and digestive characteristics in dairy products: A study on liquid cow milk, semi-liquid yoghurt and semi-solid cheese 脂肪球结构对乳制品理化性质和消化特性的影响——以液态牛奶、半液态酸奶和半固态奶酪为研究对象
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-12-10 DOI: 10.1111/1471-0307.13133
Pu Zhao, Nianbin Cai, Shengyuan Ye, Lili Zheng, Chenyu Jiang, Wei Wei, Xingguo Wang
{"title":"Influence of fat globules structure on the physicochemical properties and digestive characteristics in dairy products: A study on liquid cow milk, semi-liquid yoghurt and semi-solid cheese","authors":"Pu Zhao,&nbsp;Nianbin Cai,&nbsp;Shengyuan Ye,&nbsp;Lili Zheng,&nbsp;Chenyu Jiang,&nbsp;Wei Wei,&nbsp;Xingguo Wang","doi":"10.1111/1471-0307.13133","DOIUrl":"https://doi.org/10.1111/1471-0307.13133","url":null,"abstract":"<p>The physicochemical properties and <i>in vitro</i> digestion behaviours analysis of dairy matrices (liquid cow milk, semi-liquid yoghurt and semi-solid cheese) with different fat globules were evaluated. Yoghurt and cheese with large/small-sized fat globules were produced with raw (~4 μm) and homogenised cow milk (~0.40 μm). During the whole <i>in vitro</i> digestion, small-sized dairy matrices had a higher lipolysis degree (~70–83%) compared to large-sized ones (~55–77%) during the whole digestion. Small-sized dairy matrices showed greater <i>in vitro</i> proteolysis and more porous protein matrix compared to large-size ones. Dairy matrices with different fat globules exhibited different digestive behaviours, helping design lipid structures in different food matrices and their application in regulating digestive kinetics.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 different heat treatments on the bioactive components, bactericidal and antioxidative capacity of bovine milk 不同热处理对牛乳生物活性成分、杀菌和抗氧化能力的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-12-10 DOI: 10.1111/1471-0307.13154
Junyi Shuang, Yaowei Liu, Kasper Hettinga, Lina Zhang, Xiaoming Liu, Peng Zhou
{"title":"Effects of different heat treatments on the bioactive components, bactericidal and antioxidative capacity of bovine milk","authors":"Junyi Shuang,&nbsp;Yaowei Liu,&nbsp;Kasper Hettinga,&nbsp;Lina Zhang,&nbsp;Xiaoming Liu,&nbsp;Peng Zhou","doi":"10.1111/1471-0307.13154","DOIUrl":"https://doi.org/10.1111/1471-0307.13154","url":null,"abstract":"<p>This study investigated the changes in native microbiota, representative bioactive components and functions therefrom of raw milk after heating for 15 s at different temperatures (from 72 to 100°C). When a common high-temperature short time (HTST) pasteurisation (72°C for 15 s) was applied, the total bacterial count was reduced by ~log 2 cfu/mL relative to the raw milk; the retention of native lactoferrin, IgG, vitamin C and vitamin B<sub>2</sub> in milk was 73.1% and 77.8%, 80.8%, and 97.8%, respectively. As the heating temperature increased, the bacteriostatic and antioxidative capacity of milk decreased with the increasing loss of bioactive components. Furosine level was significantly increased when heating above 90°C, whereas only after heating at 100°C, a limited lactosylation of both α-lactalbumin and β-lactoglobulin was found. This study provided an evaluation on the milk quality after HTST processing, providing a guidance for optimising dairy processing parameters.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
Probiotic effects of human milk-derived Lactiplantibacillus plantarum M660 on mice with antibiotic-associated diarrhoea and constipation 人乳源性植物乳杆菌M660对抗生素相关性腹泻和便秘小鼠的益生菌作用
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-12-10 DOI: 10.1111/1471-0307.13159
Dandan Li, Haodong Yan, Junjuan Yu, Yujun Huang, Lina Pan, Wenli Kang, Rongxue Tang, Jiaqi Wang, Hengxian Qu, Yunchao Wa, Xia Chen, Ruixia Gu, Chenchen Zhang
{"title":"Probiotic effects of human milk-derived Lactiplantibacillus plantarum M660 on mice with antibiotic-associated diarrhoea and constipation","authors":"Dandan Li,&nbsp;Haodong Yan,&nbsp;Junjuan Yu,&nbsp;Yujun Huang,&nbsp;Lina Pan,&nbsp;Wenli Kang,&nbsp;Rongxue Tang,&nbsp;Jiaqi Wang,&nbsp;Hengxian Qu,&nbsp;Yunchao Wa,&nbsp;Xia Chen,&nbsp;Ruixia Gu,&nbsp;Chenchen Zhang","doi":"10.1111/1471-0307.13159","DOIUrl":"https://doi.org/10.1111/1471-0307.13159","url":null,"abstract":"<p><i>Lactiplantibacillus plantarum</i> M660 (M660) was isolated from the human milk of a healthy mother. M660 could survive the simulated gastrointestinal conditions without haemolytic and biogenic amine-producing ability. The faecal water content was reduced, and the recoveries of the cecum and intestinal barrier were accelerated by M660 in the antibiotic-associated diarrhoea model. In the constipation model, M660 enhanced intestinal motility, improved serum neurotransmitter levels, and reduced colonic injury. Analysis of gut microbiota showed that M660 increased the abundance of potentially beneficial bacteria and decreased the number of potentially pathogenic bacteria. Overall, M660 could be a probiotic candidate to promote infant health.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
Beta-carotene and astaxanthin inhibit the formation of polycyclic aromatic hydrocarbons and oxygenated polycyclic aromatic hydrocarbons in butter during heat treatment β -胡萝卜素和虾青素抑制黄油热处理过程中多环芳烃和含氧多环芳烃的生成
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-12-10 DOI: 10.1111/1471-0307.13158
Shujie Cheng, Shimin Wu, Jianqiang Lan
{"title":"Beta-carotene and astaxanthin inhibit the formation of polycyclic aromatic hydrocarbons and oxygenated polycyclic aromatic hydrocarbons in butter during heat treatment","authors":"Shujie Cheng,&nbsp;Shimin Wu,&nbsp;Jianqiang Lan","doi":"10.1111/1471-0307.13158","DOIUrl":"https://doi.org/10.1111/1471-0307.13158","url":null,"abstract":"<p>Polycyclic aromatic hydrocarbons (PAHs) generated from heating butter pose a potential threat to consumer health. This study involved heating butter under different conditions and analysing the changes in the content of 54 PAHs. Furthermore, we investigated the inhibitory effects of β-carotene, pure astaxanthin and astaxanthin microcapsule powder on PAH formation. Results showed that heating temperature and duration affect the formation and transformation of PAHs, with higher temperatures facilitating the synthesis of oxygenated PAHs, whereas longer heating times promote the accumulation of light PAHs. Despite an observed increase in the concentration of light PAHs following heat treatment with added antioxidants, the antioxidants significantly reduced the toxic equivalency quotients (TEQs) in butter. This study revealed the PAH production pattern during butter heating and the effectiveness of antioxidants in inhibiting their accumulation.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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
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