International Dairy Journal最新文献_第10页

Improving sensory quality and properties of stirred high-protein yogurts with a rotor/stator device 利用转子/定子装置改善搅拌型高蛋白酸奶的感官质量和特性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-09-02 DOI: 10.1016/j.idairyj.2024.106078

Aase (Åse) Riseng Grendstad , Ingunn Berget , Camilla Elise Joergensen Jørgensen , Davide Porcellato , Hilde Kraggerud , Paula Varela

{"title":"Improving sensory quality and properties of stirred high-protein yogurts with a rotor/stator device","authors":"Aase (Åse) Riseng Grendstad , Ingunn Berget , Camilla Elise Joergensen Jørgensen , Davide Porcellato , Hilde Kraggerud , Paula Varela","doi":"10.1016/j.idairyj.2024.106078","DOIUrl":"10.1016/j.idairyj.2024.106078","url":null,"abstract":"<div>This study investigated the impact of post-fermentation processing and fat content on the quality of stirred high-protein yogurts (6 wt% protein) during 13 weeks of storage. A rotor/stator device was used to apply two post-fermentation treatments (119W and 296W, 290 L-1h) to yogurts containing 0 or 3 wt % fat, while a control yogurt did not undergo post-fermentation processing. Sensory quality was analyzed by Quantitative descriptive analysis (QDA) and Quality control (QC). QC results showed significant effects of post-fermentation processing on appearance, consistency, and odor/flavor. Post-fermentation processing significantly reduced whey separation, stickiness, thickness, sticky mouthfeel and mealiness, and increased shininess and smooth mouthfeel according to QDA results. Confocal laser scanning microscopy and darkfield microscopy revealed larger protein aggregates in the control samples compared to the post-processed samples. The post-processed yogurts maintained acceptable quality after 13 weeks of storage, contrasting with the control samples that had unacceptable quality throughout the storage period.</div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106078"},"PeriodicalIF":3.1,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142149128","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

Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation 骆驼奶和牛奶发酵过程中螺旋乳杆菌、德尔布鲁贝克乳杆菌保加利亚亚种和嗜热链球菌的生长、酸化和蛋白水解活性的差异

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-09-01 DOI: 10.1016/j.idairyj.2024.106075

Kobika Chelladhurai , Santhoshani Warakaulle , Sifatun Nesa Ali , Mark S. Turner , Mutamed Ayyash , Afaf Kamal-Eldin

{"title":"Differences in the growth, acidification, and proteolytic activities of Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus in camel and cow milk fermentation","authors":"Kobika Chelladhurai , Santhoshani Warakaulle , Sifatun Nesa Ali , Mark S. Turner , Mutamed Ayyash , Afaf Kamal-Eldin","doi":"10.1016/j.idairyj.2024.106075","DOIUrl":"10.1016/j.idairyj.2024.106075","url":null,"abstract":"<div>This study investigates low-fat camel milk and cow milk fermentation behavior by Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus at 28, 35, and 42 °C. Bacterial counts, titratable acidity (TA%), pH, lactose, lactic acid, and proteolysis were followed for 96 h. Temperature and bacteria highly affected all these parameters (p < 0.001) while milk type affected bacterial counts and degree of proteolysis and lactose (p < 0.001), pH, and lactic acid (p < 0.01) but did not affect TA (%). Fermented camel and cow milk products showed similar negative correlations between TA (%) and pH suggesting comparable buffering capacities. In both fermented products, the behavior of L. helveticus was more comparable to that of S. thermophilus than L. bulgaricus. Principal component analysis (PCA) showed a negative correlation between bacterial growth and the degree of proteolysis. The results of this study provided insights into the complex dynamics of bacterial interactions with different milk substrates.</div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"160 ","pages":"Article 106075"},"PeriodicalIF":3.1,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142149129","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

The cocoon shell-inspired packaging for Mongolian cheese preservation 以茧壳为灵感的蒙古奶酪保鲜包装

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-08-24 DOI: 10.1016/j.idairyj.2024.106071

Hao Yu , Lu Zeyu , Wu Lingling , Zhang Hongli , Sun Wenxiu

{"title":"The cocoon shell-inspired packaging for Mongolian cheese preservation","authors":"Hao Yu , Lu Zeyu , Wu Lingling , Zhang Hongli , Sun Wenxiu","doi":"10.1016/j.idairyj.2024.106071","DOIUrl":"10.1016/j.idairyj.2024.106071","url":null,"abstract":"<div>Biomimetic and bioinspiration have grown as burgeoning research frontier in many fields. But few studies have introduced such ideas into food preservation area. Herein, inspired by the cocoon shell, silk fibroin (SF), Poly (L-lactic acid) (PLLA) and polyvinyl alcohol (PVA) were respectively mixed and prepared into biomimetic nanofibers on the surface of Mongolian cheese via electrospinning technology. The morphology, mechanical property and water vapour permeability of prepared biomimetic nanofibers were characterized. The acquired results revealed that the addition of SF promoted the uniformity coefficient, and flexibility of composite nanofibers. The influence of biomimetic nanofibers coated Mongolian cheese on physicochemical and microbiological properties was evaluated during 8 d storage at (25 °C ± 1 °C). Mongolian cheese with PVA/SF(in)/PLLA/SF(out) nanofibers performed well in retarding proteolysis and fat precipitation, and exhibited the lowest total viable counts (5.9 log CFU/g) on the 8th day. Thus, this work provides a novel design to construct biomimetic packaging for Mongolian cheese preservation.</div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"159 ","pages":"Article 106071"},"PeriodicalIF":3.1,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142076244","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

Rapid safety assessment of reconstituted infant formula using electrical impedance analysis 利用电阻抗分析法快速评估重组婴儿配方奶粉的安全性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-08-24 DOI: 10.1016/j.idairyj.2024.106072

Cho Yeon Kim , Ye Won Kim , Sung Hee Park

引用次数: 0

Impact of microbial milk quality on mesophilic starter culture metabolism: A metaproteomics approach 微生物牛奶质量对中嗜酸性启动培养物代谢的影响：元蛋白质组学方法

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-08-24 DOI: 10.1016/j.idairyj.2024.106070

Davide Porcellato , Luiza de Paula Dias Moreira , Fiona Valerie Franklin , Vinicius da Silva Duarte , Jorun Øyaas , Fredrik Svalestad , Siv Skeie

{"title":"Impact of microbial milk quality on mesophilic starter culture metabolism: A metaproteomics approach","authors":"Davide Porcellato , Luiza de Paula Dias Moreira , Fiona Valerie Franklin , Vinicius da Silva Duarte , Jorun Øyaas , Fredrik Svalestad , Siv Skeie","doi":"10.1016/j.idairyj.2024.106070","DOIUrl":"10.1016/j.idairyj.2024.106070","url":null,"abstract":"<div>Using a metaproteomics approach, we showed that the initial milk quality impacts the proteome allocation of starter cultures used in cheese production and can be considered a fundamental source of cheese quality batch-to-batch variation. Raw milk was spiked with a highly proteolytic strain of Pseudomonas trivialis, previously isolated from raw milk, and incubated for 1, 3, and 6 days at refrigerated temperature. After incubation, the milk was heat-treated and then fermented with a mesophilic starter culture commonly used to produce Gouda-type cheeses. The development of metabolites was analyzed and a taxonomical and functional characterization of the starter culture was performed. Milk storage time impacted both the metaproteome of the starter culture, consequently affecting metabolite levels after fermentation and the level of protein expressed by the different taxa; Lactococcus protein was more abundant in samples made from milk stored longer with Pseudomonas while proteins expressed by Leuconostoc spp. decreased in abundance.</div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"159 ","pages":"Article 106070"},"PeriodicalIF":3.1,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0958694624001900/pdfft?md5=95e6158aea0b8e51e558dd274cfe3a6c&pid=1-s2.0-S0958694624001900-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142087990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The prevalence, antimicrobial resistance and molecular genetic characteristics of fosfomycin-resistant Klebsiella pneumoniae isolated from raw milk 从生牛奶中分离出的耐磷霉素肺炎克雷伯菌的流行率、抗菌药耐药性和分子遗传特征

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-08-24 DOI: 10.1016/j.idairyj.2024.106068

Zhibin Ye , Liangliang Wang , Ting Liu, Fan Li, Yutong Liu, Zhengye Li, Ziyi Zhu, Jinhu Huang, Liping Wang, Xiaoming Wang

{"title":"The prevalence, antimicrobial resistance and molecular genetic characteristics of fosfomycin-resistant Klebsiella pneumoniae isolated from raw milk","authors":"Zhibin Ye , Liangliang Wang , Ting Liu, Fan Li, Yutong Liu, Zhengye Li, Ziyi Zhu, Jinhu Huang, Liping Wang, Xiaoming Wang","doi":"10.1016/j.idairyj.2024.106068","DOIUrl":"10.1016/j.idairyj.2024.106068","url":null,"abstract":"<div>This investigation aims to explore the molecular epidemiological characteristics of the fosfomycin resistance gene, fosA5, in unpasteurized raw milk. A total of 385 unpasteurized raw milk samples were collected from dairy farms in Jiangsu province, China. From these samples, 102 strains of Klebsiella pneumoniae were isolated, with 9 of them testing positive for the presence of the fosA5 gene. Antimicrobial susceptibility testing revealed that K. pneumoniae carrying fosA5 exhibited high-level resistance to fosfomycin but also to other tested antibiotics, indicating multidrug resistance. The S1-PFGE and conjugation results indicated that the fosA5 gene was located on the chromosome. Furthermore, the analysis of PFGE patterns, MLST, and WGS elucidated the genetic diversity among K. pneumoniae strains harboring the fosA5 gene, indicating both clonal and horizontal transmission. This study highlights the prevalence and characteristics of the fosA5 fosfomycin resistance gene in large-scale dairy farms in Jiangsu province. Given its potential public health risks, these findings warrant significant attention.</div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"159 ","pages":"Article 106068"},"PeriodicalIF":3.1,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142087991","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

Inhibitory effects of potassium sorbate and ZnO nanoparticles on Escherichia coli and Staphylococcus aureus in milk-based beverage 山梨酸钾和纳米氧化锌颗粒对奶基饮料中大肠杆菌和金黄色葡萄球菌的抑制作用

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-08-23 DOI: 10.1016/j.idairyj.2024.106073

Yuanyuan Zhang , Qianqian Yang , Feng Lu , Xiaoyang Wang , Ruohan Liang , Xiaodan Pu , Jianlei Chen , Dahai Zhang , Zhixiang Chen , Xuzhi Zhang

{"title":"Inhibitory effects of potassium sorbate and ZnO nanoparticles on Escherichia coli and Staphylococcus aureus in milk-based beverage","authors":"Yuanyuan Zhang , Qianqian Yang , Feng Lu , Xiaoyang Wang , Ruohan Liang , Xiaodan Pu , Jianlei Chen , Dahai Zhang , Zhixiang Chen , Xuzhi Zhang","doi":"10.1016/j.idairyj.2024.106073","DOIUrl":"10.1016/j.idairyj.2024.106073","url":null,"abstract":"<div>Antibacterial substances have played a crucial role in food preservation. Herein, the inhibitory effects of potassium sorbate and ZnO nanoparticles (ZnO NPs) on Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) in milk-based beverages were examined through the determination of their minimum inhibitory concentrations (MICs) with an automated method for measuring bacterial growth curves. We revealed that the MICs of potassium sorbate and ZnO NPs against E. coli were 16.0 mg/mL and 8.0 mg/mL, respectively. While against S. aureus they were 24.0 mg/mL and 8.0 mg/mL, respectively. ZnO NPs demonstrated higher antibacterial efficacy compared to potassium sorbate. The combination of potassium sorbate and ZnO NPs showed an indifferent effect on E. coli, but an additive effect on S. aureus. The addition of 3 × MIC of either potassium sorbate or ZnO NPs resulted in a complete suppression of bacterial growth for 5 days. This study underscored the efficacy of potassium sorbate and ZnO NPs, either alone or in combination, in combating E. coli and S. aureus, highlighting their potential commercial utility in safeguarding milk-based beverages from spoilage.</div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"159 ","pages":"Article 106073"},"PeriodicalIF":3.1,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142058135","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

Microbial diversity, aflatoxin M1 contamination and potential lactic acid starters for commercially produced traditional fermented dairy beverages, a case of Bongo from Uganda 商业化生产的传统发酵乳饮料的微生物多样性、黄曲霉毒素 M1 污染和潜在乳酸发酵剂--以乌干达的 Bongo 为例

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-08-22 DOI: 10.1016/j.idairyj.2024.106069

Stellah Byakika, Ivan Muzira Mukisa

{"title":"Microbial diversity, aflatoxin M1 contamination and potential lactic acid starters for commercially produced traditional fermented dairy beverages, a case of Bongo from Uganda","authors":"Stellah Byakika, Ivan Muzira Mukisa","doi":"10.1016/j.idairyj.2024.106069","DOIUrl":"10.1016/j.idairyj.2024.106069","url":null,"abstract":"<div>This was a cross sectional study that examined the microbial ecology and aflatoxin M1 contamination in commercially produced Bongo, a traditionally fermented dairy beverage from Uganda. It also involved isolation and preliminary evaluation of defined starter cultures for Bongo. Microbial analyses were done by agar plating. Microbial identification was initially done by biochemical testing and microscopy. Followed by 16S rRNA and Internal Transcribed Spacer (ITS) region sequencing for bacteria and yeasts, respectively. Community DNA was studied using Next Generation Sequencing (NGS). Aflatoxin M1 was determined using Ultra High Pressure Liquid Chromatography - Triple Quadrupole Mass Spectrometry. (GTG)5 Rep PCR fingerprinting was used to cluster candidates for starter culture evaluation. The rates of acidification of cow milk by candidate LAB coupled with sensory acceptability of the milk they fermented were the criteria for the selection of the starter cultures. Results indicated that lactic acid bacteria (LAB) and yeasts were the dominant groups. Molds, coliforms, enterococci and staphylococci were also detected. Aflatoxin M1 were insignificant. Based on agar plating technique, lactococci and lactobacilli were dominant, however, NGS showed Streptococci. Agar plating also showed Saccharomyces as dominant, but NGS showed Dipodascus. Cluster analysis identified 18 LAB, which were evaluated for starter culture properties. Three showed promise suggesting that they could be used for commercial production of cultured milks like Bongo.</div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"159 ","pages":"Article 106069"},"PeriodicalIF":3.1,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142087842","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

Effect of storage temperature on the physicochemical and sensory properties of regular and lactose-reduced low-fat UHT milk 贮藏温度对普通牛奶和低脂乳糖超高温灭菌牛奶的理化和感官特性的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-08-17 DOI: 10.1016/j.idairyj.2024.106065

Catrin Tyl , Stine Mari Johansen , Kenneth Aase Kristoffersen , Tove Gulbrandsen Devold , Kirsti Wettre Brønner , Anne-Grethe Johansen

{"title":"Effect of storage temperature on the physicochemical and sensory properties of regular and lactose-reduced low-fat UHT milk","authors":"Catrin Tyl , Stine Mari Johansen , Kenneth Aase Kristoffersen , Tove Gulbrandsen Devold , Kirsti Wettre Brønner , Anne-Grethe Johansen","doi":"10.1016/j.idairyj.2024.106065","DOIUrl":"10.1016/j.idairyj.2024.106065","url":null,"abstract":"<div>UHT milk is stable towards spoilage for months, but chemical and enzymatic reactions occur during storage. This study evaluated whether changes over storage (at 4, 20 or 30 °C, for 30–90 d) of regular as well as lactose-reduced UHT milk were discernible by untrained and trained sensory panelists, and which physicochemical parameters they were associated with. Most changes were of low magnitude, such as significant increases in non-protein nitrogen (in both milk types) and lactulose (in regular UHT milk). However, the color of lactose-reduced UHT milk noticeably changed due to browning. Trained panelists evaluated lactose-reduced samples stored at 30 °C as significantly different in color than those stored at lower temperatures and untrained panelists correctly distinguished between fresh and stored lactose-reduced UHT milk in a tetrad-test already after 30 d. Further research is needed to evaluate if consumers detect such changes and therefore dispose of UHT-milk.</div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"159 ","pages":"Article 106065"},"PeriodicalIF":3.1,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0958694624001857/pdfft?md5=2b351d053059be0e56b7583045ef6f24&pid=1-s2.0-S0958694624001857-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142021132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives 能否用乳制品奶酪的方法来表征植物奶酪替代品？扩展乳制品奶酪方法以确定植物奶酪替代品的特征

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-08-14 DOI: 10.1016/j.idairyj.2024.106056

Helena Braitmaier , Anna-Lena Wahl , Jörg Hinrichs , Zeynep Atamer

{"title":"Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives","authors":"Helena Braitmaier , Anna-Lena Wahl , Jörg Hinrichs , Zeynep Atamer","doi":"10.1016/j.idairyj.2024.106056","DOIUrl":"10.1016/j.idairyj.2024.106056","url":null,"abstract":"<div>The techno-functional properties of dairy cheeses are often superior to their plant-based cheese alternatives. However, the constant increase in demand for plant-based cheese alternatives makes it important to achieve texture and functionality as in dairy cheeses. In this study commercial dairy cheeses and plant-based cheese alternatives were analyzed in regard to chemical composition, texture properties (unheated and heated state) and melting behavior with methods commonly applied to dairy cheeses. Especially, during an oscillatory temperature sweep, data did not show the “melting” the consumer notices while baking the product in an oven as done in the Schreiber test (2_CA, 3_CA). Therefore, a large amplitude oscillatory strain method (LAOS 60 °C) was applied and linked with the results obtained from the Schreiber test and the temperature sweep measurements. LAOS not only showed good correlation with the melting behavior observed in the Schreiber test but also allowed conclusions about the microstructure of the samples.</div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"159 ","pages":"Article 106056"},"PeriodicalIF":3.1,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0958694624001766/pdfft?md5=afe35c4fcbb32d9796a01b8011faab3d&pid=1-s2.0-S0958694624001766-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142076243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0