International Dairy Journal最新文献

{"title":"The effect of high-pressure homogenisation on the physicochemical properties of milk acidified using different acidulants","authors":"Yuan Qu,&nbsp;Giovanni Barone,&nbsp;Lilia Ahrné","doi":"10.1016/j.idairyj.2025.106323","DOIUrl":"10.1016/j.idairyj.2025.106323","url":null,"abstract":"<div><div>This study investigates the effects of high-pressure homogenisation (HPH) on the physicochemical properties of acidified milk at pH 5.50, using glucono-delta-lactone (GDL), lactic acid (LA), or citric acid (CA) as acidulants. HPH treatment did not significantly influence serum ionic calcium ([Ca²⁺]) of milk at native pH, however induced a large reduction on CA-acidified milk (0.96 mM; 19.5 %), followed by LA (0.52 mM; 7.78 %) and GDL-acidified milk (0.36 mM; 6.53 %). A decrease of apparent viscosity observed after HPH for GDL and LA was associated with an increase in casein micelles size for GDL and LA samples, while the CA sample was largely unchanged. Caseins are partitioned in the serum phase due to acidification, with the former being further re-assembly after HPH processing. Compared with CA, GDL and LA results in a more significant reduction of individual casein size in the serum phase with a reduction of 46.6–38.3 % for κ-casein, 50.4–62.0 % for α-casein and 31.3–36.5 % for β-casein after HPH process. The information provided in this study shows the potential to modulate the physicochemical properties (i.e., viscosity reduction, [Ca²⁺], particle size) and, thus, the functionality of acidified milk to be used in manufacturing dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106323"},"PeriodicalIF":3.1,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313206","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}

{"title":"Fatty acid profile and rheological and microbiological characteristics of yogurts produced by different cultures using power ultrasound compared to homogenization","authors":"Vildan Akdeniz,&nbsp;Ayşe Sibel Akalın","doi":"10.1016/j.idairyj.2025.106329","DOIUrl":"10.1016/j.idairyj.2025.106329","url":null,"abstract":"<div><div>Ultrasound, considered a green technology, holds great potential in the dairy industry. It has key benefits over conventional homogenization and is increasingly important, particularly for fermented milk technology. Thus, this study investigated how this technology affects the rheology, microbiology and fatty acid profile of yogurts produced with EPS-producing or non-EPS-producing starter cultures. Ultrasound generally increased <em>S. thermophilus</em> viability in yogurt produced with both cultures, while it increased <em>L. bulgaricus</em> in yogurt produced with only non-EPS-producing starter culture. Ultrasound also increased viscosity by up to 35 % and consistency by up to 50 % in yogurt produced with non-EPS-producing culture, and increased water-holding capacity at the end of storage in samples produced with both cultures. Ultrasound reduced the atherogenic and thrombogenic indexes and saturated fatty acids at the end of storage, whereas it increased polyunsaturated fatty acids in yogurt manufactured with both cultures at the middle and end of storage.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106329"},"PeriodicalIF":3.1,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321953","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}

{"title":"Effect of including plantain in perennial ryegrass-white clover pasture offered to grazing dairy cows on milk composition and milk fatty acid and mineral concentrations","authors":"C.T. Minogue ,&nbsp;T.M. Boland ,&nbsp;I. Etxeberria ,&nbsp;N.A. Walsh ,&nbsp;A. Mirzapour-Kouhdasht ,&nbsp;M. García-Vaquero ,&nbsp;M. Dineen ,&nbsp;Z.C. McKay","doi":"10.1016/j.idairyj.2025.106328","DOIUrl":"10.1016/j.idairyj.2025.106328","url":null,"abstract":"<div><div>This study explored the effect of including plantain (<em>Plantago lanceolata</em> L.; <strong>PL</strong>) in perennial ryegrass (<em>Lolium perenne</em> L.; <strong>PRG</strong>)-white clover (<em>Trifolium repens</em> L.; <strong>WC</strong>) pasture on the milk composition and milk fatty acid (<strong>FA</strong>) and mineral concentrations of spring-calving dairy cows. The treatments were PRG-WC (<strong>G</strong><strong>r</strong><strong>C</strong>) and PRG-WC-PL (<strong>GCP</strong>) pastures. Milk samples were obtained from dairy cows (n = 13 per treatment) during early (61 ± 12 d in milking; <strong>EL</strong>) and late (214 ± 16 d in milking; <strong>LL</strong>) lactation. Cows grazing GCP produced milk with a lower fat concentration. Milk lactose concentration was greater from cows grazing GCP in LL. Cows grazing GCP produced milk with greater concentrations of polyunsaturated FA (g 100 g milk⁻¹) and α-linolenic acid (g 100 g milk fat⁻¹). Treatment did not affect milk mineral concentrations in EL. In LL, cows grazing GCP produced milk with lower concentrations of calcium (−10 %) and magnesium (−7 %) compared with GrC. Including PL in a PRG-WC pasture for dairy cows can beneficially alter milk FA composition.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106328"},"PeriodicalIF":3.1,"publicationDate":"2025-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144270873","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}

{"title":"Effect of processing and cream quality on protein profile and rheological properties of set and stirred sour cream","authors":"Veronica Moscone ,&nbsp;Marie Skurdal Tofte ,&nbsp;Hilde Hamremoen Tørud ,&nbsp;Camilla Jørgensen ,&nbsp;Dorota Dynda ,&nbsp;Davide Porcellato","doi":"10.1016/j.idairyj.2025.106325","DOIUrl":"10.1016/j.idairyj.2025.106325","url":null,"abstract":"<div><div>This study aimed to investigate the effect of the growth of psychrotrophic bacteria in cream and different processing parameters on sour cream quality. Fresh cream was incubated with a proteolytic strain of <em>Pseudomonas trivialis</em> and incubated for 0 and 6 days at refrigerated temperature before production of sour cream. Two types of sour cream (set and stirred) with 35 % fat were produced. The set-type sour cream was produced using two-stage homogenisation (50 bar/30 bar) and two incubation temperatures (21 and 25 °C), while the stirred-type sour cream was produced using one- or two-stage homogenisation (50 bar and 50/30 bar, respectively) and only one incubation temperature (23 °C). Protein profiles, free amino acids, viscosity, and gel structure were analysed. An increase in incubation time of approximately 3 h for both types of sour cream, as well as an effect on the free amino acid and protein profiles, was detected for the products made from low-quality cream. Low-quality cream significantly affected the viscosity in the set-type but not in the stirred-type sour cream, while the two-stage homogenisation impacted the viscosity in the stirred-type sour cream. The gel structure was significantly impacted when low-quality cream was used, and changes in aggregates were observed when a higher incubation temperature and two-stage homogenisation were used. The results presented here indicate that high-quality raw material is essential for the quality of the final product. However, we also showed that adjusting the processing could overcome the quality issue originating from low-quality raw milk.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106325"},"PeriodicalIF":3.1,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144262784","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}

{"title":"Impact of native Enterococcus faecalis and Pichia kudriavzevii intracellular enzymes on ultra-filtered cheese: compositional, textural and sensory analysis","authors":"Neda Farahian ,&nbsp;Shahram Hanifian ,&nbsp;Mahmood Sowti Khiabani ,&nbsp;Jalal Shayegh ,&nbsp;Mehdi Gharekhani","doi":"10.1016/j.idairyj.2025.106314","DOIUrl":"10.1016/j.idairyj.2025.106314","url":null,"abstract":"<div><div>This study aimed to expedite the ripening process of ultra-filtered (UF) cheese utilizing intracellular crude enzymes (CRE) derived from native enterococci and yeasts. Model UF cheese samples were treated with the CRE of selected strains, showcasing both proteolytic and lipolytic activities. The cheeses underwent comprehensive analysis for proteolytic, lipolytic, textural, and sensory characteristics over a 60-day storage period. From the microbial isolates obtained from Lighvan cheese, a subset of 7 <em>Enterococcus</em> and 7 yeast strains were chosen for further characterization. Results revealed a progressive increase in proteolysis and lipolysis indices across all groups including cheese supplemented with <em>Enterococcus faecalis</em> CRE (E-C), cheese supplemented with <em>Pichia kudriavzevii</em> CRE (P-C), cheese supplemented with a combination (1:1) of both <em>E. faecalis</em> and <em>P. kudriavzevii</em> CRE (E.P-C), cheese supplemented with commercial enzymes (CE-C) and control cheese without enzyme supplementation (C-C) during storage. Notably, cheeses inoculated with the combination of <em>Enterococcus faecalis</em> and <em>Pichia kudriavzevii</em> CRE exhibited superior sensory attributes compared to those treated with individual CRE or commercial enzymes. In conclusion, the synergistic action of <em>E. faecalis</em> and <em>P. kudriavzevii</em> CRE emerges as a promising strategy for enhancing flavor, texture, and the ripening process of UF cheese.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106314"},"PeriodicalIF":3.1,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144230354","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}

{"title":"Comparative genomic analysis of Multi-Drug Resistance and Virulence Determinants of Escherichia coliSKN 649 and Staphylococcus ureilyticusSKN 217 isolated and characterized from milk and milk products in Anand, Gujarat, India","authors":"Subrota Hati ,&nbsp;Shirin Vahora ,&nbsp;Sandip Patel ,&nbsp;Janki Panchal ,&nbsp;Arun Patel ,&nbsp;Harshad Chauhan ,&nbsp;Kishan Sharma ,&nbsp;Pritesh Sabara ,&nbsp;Mehul Shrimali","doi":"10.1016/j.idairyj.2025.106316","DOIUrl":"10.1016/j.idairyj.2025.106316","url":null,"abstract":"<div><div>Antimicrobial resistance (AMR) in dairy-associated pathogens presents a significant public health and food safety concern. This study examined 100 raw milk and fermented milk (buttermilk) samples collected from cattle farms in Anand, Gujarat, India, between January 2022 and December 2023, to assess the AMR patterns and genetic determinants. The bacterial isolates were identified using selective culturing and MALDI-TOF mass spectrometry, and their antibiotic susceptibility was determined through standard testing methods. Whole-genome sequencing (WGS) was performed on two extensively drug-resistant (XDR) strains, <em>Escherichia coli</em> SKN 649 and <em>Staphylococcus ureilyticus</em> SKN 217, to elucidate key resistance genes and mechanisms. <em>E. coli</em> SKN 649 showed high resistance to multiple antibiotic classes, including β-lactams, aminoglycosides, and macrolides, while retaining sensitivity to tetracycline and chloramphenicol. <em>S. ureilyticus</em> SKN 217 exhibited similar resistance patterns, particularly against penicillin and cephalosporins, with 90 % of isolates showing resistance to multiple antibiotics. Genomic analysis revealed resistance mechanisms mediated by efflux pumps and target alterations, with major AMR genes identified, such as <em>kdpE</em>, <em>vanG</em>, <em>rsmA</em>, and <em>emrB</em> in <em>E. coli</em> and <em>norC</em>, <em>salE</em>, <em>sepA</em>, <em>sdrM</em>, <em>vanT</em>, and <em>FusF</em> in <em>S. ureilyticus</em>. These findings underscore the urgent need for genomic surveillance in dairy farming and highlight the potential transmission risks of AMR bacteria through the food chain. The misuse and overuse of antibiotics in the veterinary sector is a critical factor driving AMR, with implications that extend beyond dairy production to human health. This growing threat emphasizes the need for a One Health approach, linking human, animal, and environmental health to address AMR. The global spread of resistant pathogens underscores the necessity for stricter regulations, better antibiotic stewardship in veterinary practices, and continuous monitoring to prevent the further emergence of AMR strains. Future research should focus on developing effective control strategies and mitigating the global AMR threat to safeguard both public health and the sustainability of dairy farming.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106316"},"PeriodicalIF":3.1,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144253979","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}

{"title":"Comparison of HTST and UV-C treatments on the quality attributes of whole milk, skim milk, and whey protein concentrate","authors":"Hanane Abed ,&nbsp;Véronique Perreault ,&nbsp;Yolaine Lebeuf ,&nbsp;Rachel Gervais ,&nbsp;Alain Doyen","doi":"10.1016/j.idairyj.2025.106311","DOIUrl":"10.1016/j.idairyj.2025.106311","url":null,"abstract":"<div><div>Ultraviolet (UV-C) treatment is a proposed alternative to conventional high temperature-short time (HTST) processes for milk pasteurization. However, little information is available on its impact on the chemical composition of milk, as well as a comparison with HTST treatment. Consequently, the aim of this study was to compare the effects of HTST (72 °C, 16 s) and UV-C (coil diameters of 5- and 7-mm, 1 or 2 passes) with turbulent flow on the proximate composition, protein profiles and surface properties, as well as off-flavor development in whole milk (WM), skim milk (SM), skim milk generated from whole milk (SM_WM), and whey protein concentrate (WPC). Our results on proximate composition showed that only the UV-C treatment with 2 passes using a 7-mm coil resulted in lower lipid content in SM_WM compared to HTST. Protein profiles, free thiol content, surface hydrophobicity, and aromatic amino acid levels remained similar between the control, HTST and UV-C treated samples. However, higher alcohol levels were detected in HTST-treated samples, while UV-C-treated dairy fluids had increased levels of free fatty acids and ketones. In addition, hexanal concentration increased only after HTST treatment of WM. This study highlights the potential of UV-C treatment in the dairy industry, demonstrating its ability to preserve nutritional quality while also offering valuable insights into lipid oxidation and the formation of light-induced off-flavor compounds.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106311"},"PeriodicalIF":3.1,"publicationDate":"2025-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240802","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}

{"title":"Mapping the essential steps of milk protein rehydration: the importance of particle size and mineral release on acid-induced gelation","authors":"Thorbjørn Vincent Sønderby ,&nbsp;Kirsten Gade Malmos ,&nbsp;Ahmad Ramez Sultani ,&nbsp;Ulf Andersen ,&nbsp;Milena Corredig","doi":"10.1016/j.idairyj.2025.106313","DOIUrl":"10.1016/j.idairyj.2025.106313","url":null,"abstract":"<div><div>Milk protein concentrates (MPC) are high in protein and low in lactose content and therefore suitable for low-lactose yogurts. However, MPCs are slow in rehydration, have varying buffering capacity, and can show poor water holding when used in dairy applications. This study examined how colloidal properties of MPC85 changed during reconstitution, heat treatment, and homogenization, and how this affected acid-induced gelation. It was found that short mixing times resulted in large, undispersed particles, reducing gel firmness in unheated MPC85. Both heated and unheated powders showed similar gel firmness when well-dispersed, but heated samples had better water holding. Heating MPC85 at 95 °C for 5 min reduced particle size, making samples unaffected by mixing time. Low-field NMR indicated water-protein interactions took hours to equilibrate, but the gel's rheological properties were unaffected. In conclusion, a homogeneous dispersion of casein micelles is crucial for acidified gels while full rehydration equilibrium is less important.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106313"},"PeriodicalIF":3.1,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144253980","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}

{"title":"Elemental profile of traditional, commercially available Greek cheeses","authors":"Eleni C. Pappa ,&nbsp;Efthymia Kondyli ,&nbsp;Athanasios C. Pappas ,&nbsp;Lida Papalamprou ,&nbsp;Andrea Mara ,&nbsp;Panagiota Kyriakaki ,&nbsp;Evangelos Zoidis ,&nbsp;Agori Karageorgou ,&nbsp;Elisavet Giamouri ,&nbsp;Aikaterini Sarri ,&nbsp;Panagiotis Simitzis ,&nbsp;Michael Goliomytis ,&nbsp;Gavino Sanna ,&nbsp;Eleni Tsiplakou ,&nbsp;Constantinos A. Georgiou","doi":"10.1016/j.idairyj.2025.106315","DOIUrl":"10.1016/j.idairyj.2025.106315","url":null,"abstract":"<div><div>Greece produces significant quantities of cheeses that do not hold any designation such as Protected Designation of Origin. The elemental profile of these Greek cheeses was determined. The collection scheme aimed to represent cheeses not assigned to any designation category, originating from both islands and mainland of Greece, manufactured from different milk types as well as various manufacturing procedures. A total of 102 cheeses were purchased from the market, classified into hard, semi-hard, soft, spread, and whey cheeses, and analyzed using inductively coupled plasma mass spectrometry. Nutritional values of the cheeses were calculated based on the concentration of selected essential elements namely Cr, Cu, Fe, Mn, Mo, Se and Zn. The findings of the study indicate that examined cheeses can be regarded as safe, given their low levels in analyzed heavy metals, and on the other hand, they cover a considerable percentage of the dietary recommended intake for elements like Cr and Zn. The results pointed out that discriminant analysis differentiation based on cheese- and milk type is possible. A database regarding the elements of these cheeses was created. The present study attempted to promote less known local cheeses to Greek and European consumers.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106315"},"PeriodicalIF":3.1,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279134","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}

{"title":"Conformational changes of infant formula proteins: effect of whey protein composition and processing step","authors":"Aguilar-Morales Mariana,&nbsp;Morales-Camacho Jocksan,&nbsp;Ramírez-Corona Nelly,&nbsp;Jiménez-Munguía María Teresa","doi":"10.1016/j.idairyj.2025.106312","DOIUrl":"10.1016/j.idairyj.2025.106312","url":null,"abstract":"<div><div>This work investigated the cumulative effect of infant milk formula (IMF) processing steps on protein conformation. Model systems were prepared with varying β-Lactoglobulin (β-Lg): α-Lactalbumin (α-Lac): Lactoferrin (Lf): Osteopontin (OPN) ratios: FC (69.6 : 27.9: 2.1 : 0.4), F1 (39.6 : 57.9: 2.1 : 0.4), and F2 (0 : 57.4: 39.9 : 2.7). Protein structural changes were monitored by intrinsic fluorescence, electrophoresis, and available lysine. Whey protein (WP) composition influenced the extent, type, and stoichiometry of protein aggregation. Densitometric analysis revealed that FC, F1, and F2 retained 20.5 ± 2.8 %, 30.2 ± 6.7 %, and 54.8 ± 3.7 % of the native-like whey protein, respectively. Across all formulations, the pasteurization stage held the greatest influence in aggregate formation. Homogenization effects appear to be independent of WP composition. Fluorescence intensity data showed compositional dependence during pasteurization, evaporation, and to a lesser extent, spray drying. Finally, compositional differences between IMFs affected drying-induced lysine glycation, with F2 showing the greatest rate of lactosylation (23.5 %) presumably because of Lf-induced casein dissociation. These findings highlight the interplay between processing steps and IMF composition as drivers of protein conformation.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106312"},"PeriodicalIF":3.1,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240704","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}