International Dairy Journal最新文献

Isolation, Identification, biochemical and molecular characterization of potential source of enterotoxigenic strains of Staphylococcus aureus from the bovine raw and mastitis milk 牛乳和乳腺炎乳中金黄色葡萄球菌产肠毒素菌株的分离、鉴定、生化和分子特征分析

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-05-21 DOI: 10.1016/j.idairyj.2025.106306

Sikander Ali , Farzana Nazir , Muhammad Usman Ahmad , Hira Sarfraz , Abid Sarwar , Tariq Aziz , Ashwag Shami , Fahad Al Amsari , Areej A. Alhhazmi , Abeer M. Alghamdi , Fakhria A. Al-Joufi

{"title":"Isolation, Identification, biochemical and molecular characterization of potential source of enterotoxigenic strains of Staphylococcus aureus from the bovine raw and mastitis milk","authors":"Sikander Ali , Farzana Nazir , Muhammad Usman Ahmad , Hira Sarfraz , Abid Sarwar , Tariq Aziz , Ashwag Shami , Fahad Al Amsari , Areej A. Alhhazmi , Abeer M. Alghamdi , Fakhria A. Al-Joufi","doi":"10.1016/j.idairyj.2025.106306","DOIUrl":"10.1016/j.idairyj.2025.106306","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is the primary cause of subclinical bovine mastitis, which presents serious problems for the dairy sector. The purpose of this study was to assess the contribution of coagulase-positive <em>S. aureus</em> to subclinical mastitis and investigate any possible risk factors associated with it. One hundred milk samples were aseptically taken from cattle and buffalo in Pakistan's Sheikhupura and District Lahore. The Surf Field Mastitis Test (SFMT) was used to screen the samples, and those that tested positive were processed for bacterial isolation, biochemical characterization, and molecular identification using PCR that targeted the genes for coagulase (coa), mecA, and enterotoxin A. Of the positive samples, 38.6 % (27/70) had no bacterial growth and 61.4 % (43/70) produced staphylococcal isolates on mannitol Agar. All isolates had the coagulase gene (720 bp), and 46.5 % (20/43) of them had <em>S. aureus</em> validated by PCR analysis. Notably, the presence of the mecA gene (630 bp) indicated that 40 % (8/20) of the <em>S. aureus</em> isolates were methicillin resistant. The enterotoxin A gene was not detected in any of the isolates, indicating that <em>S. aureus</em>-induced mastitis is not associated with it. The results show a strong correlation between the occurrence of the disease and possible risk factors, highlighting <em>S. aureus</em> coagulase-positive strains as a key pathogen in subclinical mastitis. This study emphasizes the necessity of focused approaches to better prevent mastitis, manage <em>S. aureus</em> infections, and lessen the effects on the dairy industry.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"168 ","pages":"Article 106306"},"PeriodicalIF":3.1,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Detection of urea adulteration in packaged milk samples using spatially-offset Raman spectroscopy 空间偏移拉曼光谱法检测包装牛奶样品中尿素掺假

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-05-21 DOI: 10.1016/j.idairyj.2025.106307

Anita Dalal , Hemant Krishna , Khan Mohammad Khan , Nitin Kumar , Charu Chourasia , Khageswar Sahu , Srinibas Satapathy , Shovan K. Majumder

{"title":"Detection of urea adulteration in packaged milk samples using spatially-offset Raman spectroscopy","authors":"Anita Dalal , Hemant Krishna , Khan Mohammad Khan , Nitin Kumar , Charu Chourasia , Khageswar Sahu , Srinibas Satapathy , Shovan K. Majumder","doi":"10.1016/j.idairyj.2025.106307","DOIUrl":"10.1016/j.idairyj.2025.106307","url":null,"abstract":"<div><div>Urea adulteration in milk is very rampant worldwide and its consumption can cause serious health hazards. Raman spectroscopy, because of its molecular-specificity, is a powerful analytical tool for biochemical assessment of the urea content in unpackaged milk samples. However, milk is commonly sold in packaged form. Hence, we report the development of a depth sensitive technique “inverse spatially-offset Raman spectroscopy” in combination with a multivariate statistical algorithm for the quantification of the urea adulteration in packaged milk samples. Limit of detection (LOD) and limit of quantification (LOQ) values were found to be 0.22 g/L and 0.67 g/L respectively. Hence, the method suitably detects all urea concentrations above the permissible limit of 0.70 g/L. For example, sample with urea concentration 0.75 g/L, have low Percentage Absolute Error (PAE) of ∼6 %, indicating that the urea concentration can be predicted with a high accuracy of ∼94 % using the developed technique. Further, the prediction accuracy follows an inverse relationship with the thickness of packaging material. The developed technique demonstrates quantification of urea in packaged milk samples, thereby advocating its potential for <em>in-situ</em> monitoring of urea adulteration in a milk production and packaging facility, as well as in the local vending outlets.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"168 ","pages":"Article 106307"},"PeriodicalIF":3.1,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144139468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Isomerization and hydrolysis of lactose in arginine solution under microwave heating 微波加热下精氨酸溶液中乳糖的异构化和水解

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-05-20 DOI: 10.1016/j.idairyj.2025.106305

Saowaluck Haosagul , Khwanjai Klinchongkon , Takashi Kobayashi , Yoshiyuki Watanabe , Shuji Adachi , Pramote Khuwijitjaru

引用次数: 0

Brazilian artisan white cheese (queijinho): Characterization of lactic bacteria and their physicoChemical, microbiological, and sensorial properties 巴西手工白奶酪（queijinho）：乳酸菌及其理化、微生物学和感官特性的表征

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-05-15 DOI: 10.1016/j.idairyj.2025.106295

Carolina Krebs de Souza , Tania Maria Costa , Thaís Costa Nihues , Marian Natalie Meisen , Elane Schwinden Prudencio

{"title":"Brazilian artisan white cheese (queijinho): Characterization of lactic bacteria and their physicoChemical, microbiological, and sensorial properties","authors":"Carolina Krebs de Souza , Tania Maria Costa , Thaís Costa Nihues , Marian Natalie Meisen , Elane Schwinden Prudencio","doi":"10.1016/j.idairyj.2025.106295","DOIUrl":"10.1016/j.idairyj.2025.106295","url":null,"abstract":"<div><div><em>Queijinho</em> is an artisanal cheese traditionally made from raw milk and whose know-how was brought to the Blumenau region (Brazil) by German immigrants in the mid-19th century, and to these days it is produced and marketed without control of quality criteria. This study aims to identify lactic acid bacteria and characterize the <em>queijinho</em> based on its physicochemical, microbiological, and sensory properties, contributing to its official registration and production regulation. <em>Queijinho</em> samples donated by three producers were chemically and biologically characterized, and DNA sequencing was used to identify the lactic acid bacteria. <em>Queijinho</em> were classified as skimmed (1.29–9.83 %) and low fat (11.04–14.35 %), based on fat matter in dry extract (FMDE), with protein content ranging from 23.09 ± 0.72 to 18.37 ± 0.86 g/100 g. Thirty-three bacterial genera were identified, particularly <em>Streptococcus thermophilus</em> and <em>Streptococcus salivarius</em>. No harmful bacteria such as <em>Salmonella</em> or <em>Listeria</em> were found, emphasizing good hygienic practices. <em>Queijinho</em> made from pasteurized milk showed higher chewiness (7.850 ± 1.250 N) and acceptance index (47.50 %) in the sensory analysis compared to the samples made from raw milk. The study highlights the significance of maintaining traditional practices in <em>queijinho</em> production, which contribute to its unique sensorial and microbiological properties.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"168 ","pages":"Article 106295"},"PeriodicalIF":3.1,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144088889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel bacteriophage vB_SauH_SPJ2 against methicillin-resistant Staphylococcus aureus: Characterization and potential application in milk safety 抗耐甲氧西林金黄色葡萄球菌的新型噬菌体vB_SauH_SPJ2：表征及其在牛奶安全中的潜在应用

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-05-14 DOI: 10.1016/j.idairyj.2025.106282

Mengxiao Zhou , Hong Chen , Weiqing Lan , Yong Zhao , Xiaohong Sun

{"title":"Novel bacteriophage vB_SauH_SPJ2 against methicillin-resistant Staphylococcus aureus: Characterization and potential application in milk safety","authors":"Mengxiao Zhou , Hong Chen , Weiqing Lan , Yong Zhao , Xiaohong Sun","doi":"10.1016/j.idairyj.2025.106282","DOIUrl":"10.1016/j.idairyj.2025.106282","url":null,"abstract":"<div><div>Methicillin-resistant <em>Staphylococcus aureus</em> (MRSA), resistant to β-lactam antibiotics, presents critical treatment challenges. Bacteriophages (phages) are increasingly considered an alternative therapy for combating antibiotic-resistant pathogens. This study aimed to isolate and characterize a novel lytic phage targeting MRSA, evaluate its efficacy in biofilm disruption and potential as a biocontrol agent in milk. Phage vB_SauH_SPJ2 was successfully isolated and exhibited a short latent period (15 min) and high burst size (99 PFU/cell). Stability assays showed that SPJ2 remained stable across a broad range of temperatures (4–50 °C) and pH (3–12) conditions. Morphological and genomic analyses revealed that SPJ2 represented a novel species within the <em>Silviavirus</em> genus, belonging to the <em>Twortvirinae</em> subfamily of the <em>Herelleviridae</em> family, lacking resistance genes. SPJ2 significantly disrupted preformed biofilms of MRSA SA008 (59.05 %), MDR <em>S. aureus</em> SA009 (79.15 %), and <em>S. aureus</em> CMCC26003 (56.72 %) after 24 h, while inhibiting biofilm formation by 86.43 %, 44.56 %, and 71.38 % in a concentration-dependent manner, respectively. The SPJ2-encoded lysin may lyse bacteria and degrade extracellular polymeric substances (EPS), thereby inhibiting and removing biofilm synthesis. At a multiplicity of infection (MOI) of 1000, SPJ2 exhibited effective bactericidal activity against <em>S. aureus</em> at 25 °C and 4 °C. Notably, SPJ2 reduced the concentration of <em>S. aureus</em> in milk to undetectable levels within 6 h at 25 °C, demonstrating exceptional biocontrol potential. Statistical significance was analyzed using two-way ANOVA (<em>p</em> < 0.05). These findings highlight the adaptability of SPJ2 to dairy processing environments, efficacy against MRSA, and promise as a synergistic antimicrobial agent for clinical and industrial applications.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"168 ","pages":"Article 106282"},"PeriodicalIF":3.1,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144088888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative analysis of sheep, goat, and cow milk based on non-targeted metabolomics 基于非靶向代谢组学的绵羊、山羊和牛奶的比较分析

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-05-13 DOI: 10.1016/j.idairyj.2025.106292

Jiaxin Liu , Zhongshi Zhu , Yanping Huang , Jianping Qin , Li Wang , Mengyao Wei , Xiaorui Liu , Liang Xu , Hao Yuan , Xiaopeng An , Lei Zhang , Yuxuan Song

{"title":"Comparative analysis of sheep, goat, and cow milk based on non-targeted metabolomics","authors":"Jiaxin Liu , Zhongshi Zhu , Yanping Huang , Jianping Qin , Li Wang , Mengyao Wei , Xiaorui Liu , Liang Xu , Hao Yuan , Xiaopeng An , Lei Zhang , Yuxuan Song","doi":"10.1016/j.idairyj.2025.106292","DOIUrl":"10.1016/j.idairyj.2025.106292","url":null,"abstract":"<div><div>Sheep milk is rich in milk fat, milk protein, vitamins, and minerals, and is also an important source of natural bioactive substances. In recent years, the food and drug functions of sheep milk have been explored, so it is important to understand the specific metabolites in sheep milk in order to study its specific functions. In this study, we performed routine composition analysis of sheep, goat, and cow milk, and non-targeted metabolomics was used to quantify differences in milk metabolites and related metabolic pathways. The contents of fat, non-fat solids, protein, and total solids in sheep milk were significantly higher than those in goat and cow milk (<em>P</em> < 0.05). In total, 178 metabolites were identified in sheep and goat milk, of which 74 were elevated abundance and 104 were lower concentration in sheep milk. In total, 223 metabolites were identified in sheep and cow milk, of which 80 were elevated abundance and 143 were lower concentration in sheep milk. The results indicated that the main differences in metabolites between sheep milk and other milk samples were lipids, lipid analogues, organic acids and their derivatives, organic heterocyclic compounds, nucleotides, nucleotides and their analogues, and were identified through KEGG analysis, mainly enriched in metabolic pathways. This conclusion was consistent with the previous research results of our laboratory that dietary sheep milk can improve lipid metabolism. This study identified the differential metabolites between sheep milk and cow milk as well as goat milk, laying a foundation for subsequent research on the specific bioactive substances and their functions in sheep milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"168 ","pages":"Article 106292"},"PeriodicalIF":3.1,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in milk microbiota and spore content during milk processing unit operations 牛奶加工单元操作过程中牛奶微生物群和孢子含量的变化

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-05-10 DOI: 10.1016/j.idairyj.2025.106293

Veronica Moscone, Siv B. Skeie, Davide Porcellato

引用次数: 0

Identification of antioxidant oligopeptides targeting Nrf2 from gastrointestinal digestion of casein glycomacropeptide 酪蛋白糖宏肽胃肠道消化中靶向Nrf2抗氧化寡肽的鉴定

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-05-08 DOI: 10.1016/j.idairyj.2025.106294

Hailing Song , Zeyuan Deng , Yalun Zou , Caidong Zhao , Jing Li , Liufeng Zheng

{"title":"Identification of antioxidant oligopeptides targeting Nrf2 from gastrointestinal digestion of casein glycomacropeptide","authors":"Hailing Song , Zeyuan Deng , Yalun Zou , Caidong Zhao , Jing Li , Liufeng Zheng","doi":"10.1016/j.idairyj.2025.106294","DOIUrl":"10.1016/j.idairyj.2025.106294","url":null,"abstract":"<div><div>The gastrointestinal tract is constantly exposed to various harmful factors, and Nrf2 plays a crucial role in mediating cellular defense against these factors, particularly oxidative stress. Glycomacropeptide (GMP), which naturally occurs in milk and is also produced from κ-casein during cheese production, is a bioactive peptide known for its health-promoting effects. This study aimed to identify antioxidant oligopeptides (composed of 2–10 amino acids) targeting Nrf2 from GMP gastrointestinal digestion. LC-MS/MS analysis identified a total of 85 peptides, including 27 oligopeptides, from GMP gastrointestinal digestion in vitro. Three oligopeptides, namely EINTVQVTS, SPPEINTVQ, and KNQDKTEIPT, were selected based on their high interaction scores with Keap1 protein, which is critical for regulating Nrf2 activation. Cell-based studies validated the ability of these GMP-derived oligopeptides to activate Nrf2 and downstream antioxidant gene expression. Furthermore, the animal study demonstrated in vivo antioxidant capacity enhancement by GMP via Nrf2 signaling and intestinal release of homologous peptides with these three oligopeptides. Our findings indicate that GMP could potentially increase intestinal antioxidant capacity and treat oxidative stress-related disorders by releasing oligopeptides targeting Nrf2 from gastrointestinal digestion.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"168 ","pages":"Article 106294"},"PeriodicalIF":3.1,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of multivariate adaptive regression splines (MARS) to study the colorization occurring in the process of lactulose production following lactose electro-activation 应用多元自适应回归样条（MARS）研究乳糖电活化后乳糖生产过程中的显色现象

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-05-08 DOI: 10.1016/j.idairyj.2025.106291

Abdullah Nayeem , Hossein Bonakdari , Seddik Khalloufi , Mohammed Aider

{"title":"Application of multivariate adaptive regression splines (MARS) to study the colorization occurring in the process of lactulose production following lactose electro-activation","authors":"Abdullah Nayeem , Hossein Bonakdari , Seddik Khalloufi , Mohammed Aider","doi":"10.1016/j.idairyj.2025.106291","DOIUrl":"10.1016/j.idairyj.2025.106291","url":null,"abstract":"<div><div>Lactulose is widely used in the food and pharmaceutical industries and is obtained from the chemical and enzymatic isomerization processes of lactose. Recently, electro-activation, a chemical-free process, has been effectively used for lactulose production at ambient temperature. However, the electro-activated (EA) isomerization process produces colored lactose solutions like the conventional chemical isomerization processes, which becomes a concerning issue. In this context, artificial intelligence-based machine learning tools can be pivotal. The current study observed the color development due to the EA isomerization process and established a model using the multivariate adaptive regression spline (MARS). The color development was expressed in terms of total color difference (ΔE<sub>ab</sub>) using the seven input parameters, such as reaction type, reaction time, relaxation time, relaxation temperature, <em>L∗</em>, <em>a∗</em>, and <em>b∗</em>. A total of 127 configurations resulting from the combination of input numbers (1–7) were employed to understand the color development using MARS. The K-fold (K = 10) cross-validation technique was applied to select the best-fit combination for each input configuration that underscored the non-linear and complex nature of the color development, offering insights about the input parameters. The reaction type, reaction time, <em>a</em>∗, and <em>b∗</em> were identified as the key parameters of the color development. The corresponding basis functions of the best-fit configurations reflected the interactions and connected the nonlinearities across the input parameters to understand their impact on the color development using the MARS algorithm.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"168 ","pages":"Article 106291"},"PeriodicalIF":3.1,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143941936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characteristics of innovative whey cheese (Lor) produced with milk fermented with commercial starter cultures 用商业发酵剂发酵的牛奶生产的新型乳清奶酪的特性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2025-05-06 DOI: 10.1016/j.idairyj.2025.106281

Canan Altınay, Tuba Şanlı

{"title":"Characteristics of innovative whey cheese (Lor) produced with milk fermented with commercial starter cultures","authors":"Canan Altınay, Tuba Şanlı","doi":"10.1016/j.idairyj.2025.106281","DOIUrl":"10.1016/j.idairyj.2025.106281","url":null,"abstract":"<div><div>In this study, innovative cheese made by mixing whey with fermented milk were investigated on product quality properties. The whey cheeses (Lor) produced were analyzed for physicochemical, microbiological, sensory properties, antioxidant activity and volatile compounds during the 21 d storage period. The pH and hardness values of the cheeses produced by mixing whey with fermented milk changed significantly. Cheese samples produced by adding fermented milk became harder than the control sample made with by mixing whey with pasteurized cow's milk without starter cultures during storage (9.07–5.37 N and 5.82–6.18 N, respectively). However, all cheese samples were determined to have similar color parameters L∗, a∗ and b∗ values (P > 0.05). As a result of the evaluation of antioxidant activities of cheese samples, the lowest ABTS radical scavenging values were observed in the control sample (43.5 %) during storage, as in DPPH radical scavenging activity (P < 0.05). Carboxylic acids, alcohol and ester compounds were detected in higher amounts in control cheese, however, ketones were also found in higher amounts in fermented milk containing Lor cheese samples. As a result of, it was determined that the use of whey and fermented milk mixture in production significantly increases the antioxidant activity of Lor cheeses and improves their sensory parameters.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"167 ","pages":"Article 106281"},"PeriodicalIF":3.1,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937032","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0