International Dairy Journal最新文献

{"title":"Introduction of a novel graphene oxide-based nickel nanoflowers for ultrasound-assisted dispersive solid phase extraction of natamycin from dairy products","authors":"Mahboube Shirani ,&nbsp;Soheila Sepahi ,&nbsp;Ozgur Ozalp ,&nbsp;Mustafa Soylak","doi":"10.1016/j.idairyj.2025.106210","DOIUrl":"10.1016/j.idairyj.2025.106210","url":null,"abstract":"<div><div>This study presented facile ultrasound assisted dispersive solid-phase extraction coupled with high performance liquid chromatography-diode array detector for preconcentration and determination of trace levels of natamycin in dairy products. Highly efficient and selective graphene oxide-based nickel nanoflowers were synthesized and characterized with FE-SEM-EDX, FT-IR, TGA, and XRD techniques. The leading factors including pH, ionic strength, sample volume, the amount of sorbent, and desorption conditions were studied using matrix matched method. Good linearity of 1–750 μg kg⁻¹ for milk, 1–500 μg kg⁻¹ for yogurt and cheese were acquired. While 0.30, 0.27, and 0.30 μg kg⁻¹ as LODs values and 1.00, 0.93, and 0.97 μg kg⁻¹ as LOQs values were obtained for milk, cheese, and yogurt, respectively. The intra-day precision (n = 7) and the inter-day precision (5 days, n = 3) were achieved ≤4.1% and ≤3.0%, respectively, confirming the method's repeatability and reproducibility. High recoveries of 94.0–98.4% and also the satisfactory obtained results indicated high capability of the proposed method for separation and preconcentration of natamycin be applied in dairy products as complex matrixes.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"165 ","pages":"Article 106210"},"PeriodicalIF":3.1,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395249","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 sublethal treatments on dormant and non-dormant populations of Bacillus cereus spores during spray drying and on their recovery during whole milk powder storage","authors":"Verônica O. Alvarenga ,&nbsp;Fernanda B. Campagnollo ,&nbsp;Rosicléia A. Silva ,&nbsp;Miriam D. Hubinger ,&nbsp;Émilie Lang ,&nbsp;Dionisio P. Amorim-Neto ,&nbsp;Anderson S. Sant’Ana","doi":"10.1016/j.idairyj.2025.106208","DOIUrl":"10.1016/j.idairyj.2025.106208","url":null,"abstract":"<div><div>This study evaluated the resistance induced by sublethal thermal stress to mimic heat processes employed during dried milk production chain on the survival of <em>Bacillus cereus</em> spores during spray drying. Three <em>B. cereus</em> strains (strains 436, B63 and 540) were exposed to four sublethal stresses before spray drying of whole milk. In treatments 1, 2 and 3, heat shocks were applied at two different temperatures (80 °C and 90 °C) and exposure time ranged between 10 and 30 min. Treatment 4 was a combination of heat shock at 72 °C/15 s, cold shock at 4 °C/12 h and another heat shock at 72 °C/15s. The counts of <em>B. cereus</em> spores were conducted with no heat shock and also applying heat shock (75 °C/20 min). The powdered milk obtained was stored at room temperature for 180 days and the counts of <em>B. cereus</em> were also determined employing no heat shock and heat shock (75 °C/20 min). The results indicated that sublethal treatments increased spray drying resistance of strains B63 and 540 and their survival during the storage period. The counts of <em>B. cereus</em> spores after 180 days of storage varied between &lt;1.00 and 4.4 log₁₀ spores/g of dry weight. These results demonstrate the importance of constant monitoring of the milk quality; once the thermal stresses occur during the dried milk production chain, it may increase the resistance of <em>B. cereus</em> spores, making it hard to effectively control this bacterium.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"165 ","pages":"Article 106208"},"PeriodicalIF":3.1,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372722","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":"Enterococcus faecalis and E. faecium in dairy production line: Antibiotic resistance profile and virulence characteristics","authors":"Dursun Alp Gundog ,&nbsp;Nurhan Ertas Onmaz ,&nbsp;Candan Gungor ,&nbsp;Kursat Koskeroglu ,&nbsp;Yasin Ozkaya ,&nbsp;Fulden Karadal","doi":"10.1016/j.idairyj.2025.106209","DOIUrl":"10.1016/j.idairyj.2025.106209","url":null,"abstract":"<div><div>This study investigated the prevalence, antimicrobial resistance and virulence of <em>Enterococcus faecalis</em> and <em>E. faecium</em>, in two dairy plants, posing public health risks. Overall, from 219 samples, 42 were contaminated with <em>E. faecium</em> (26/42, 62%) or <em>E. faecalis</em> (16/42, 38%), which confirmed via PCR and BD Phoenix automated system. Antibiotic resistance was found in 48% of the enterococci isolates, with high rates for azithromycin (31% <em>E. faecalis</em>, 27% <em>E. faecium</em>), erythromycin (44% <em>E. faecalis</em>, 27% <em>E. faecium</em>), and tetracycline (19% <em>E. faecalis</em>, 12% <em>E. faecium</em>). ciprofloxacin and vancomycin resistances were rare (below 10% for both). Notably, 25% of the resistant isolates were multidrug-resistant (MDR) with a Multiple Antibiotic Resistance (MAR) index of 0.3. Virulence analysis showed that 69% of 42 isolates harboured at least one <em>esp</em> or <em>efaA</em>, or both genes which are essential for enterococcal pathogenesis, while 67% of isolates produced biofilms. Most antibiotic-resistant isolates (60%) were biofilm producers and harboured associated virulence genes. In conclusion, antibiotic-resistant <em>E. faecalis</em> and <em>E. faecium</em> along the dairy production line might pose potential food safety and public health concerns, due to their presence in biofilm communities, which enhance antibiotic resistance and facilitate horizontal gene transfer.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"165 ","pages":"Article 106209"},"PeriodicalIF":3.1,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403494","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":"The physicochemical and nutritional profile of high protein yak milk powder","authors":"Peipei Wang ,&nbsp;Yidong Wei ,&nbsp;Yerkengul Yertai ,&nbsp;Wenting Li ,&nbsp;Torkun Mamet","doi":"10.1016/j.idairyj.2025.106195","DOIUrl":"10.1016/j.idairyj.2025.106195","url":null,"abstract":"<div><div>Yak milk for a high-milk protein that is rich in nutrition. The objective of this study was to assess the potential application of yak milk powder in the middle-aged and elderly through a comparative analysis of the physical and chemical properties as well as nutritional characteristics of yak milk (YM) powder with those of middle-aged and elderly formula milk powders (S1 and S2). YM powder exhibited higher solubility (98.27%) than S1 and S2 powder, whereas the moisture content, water activity and b∗ value were lower. The FTIR results revealed that YM displayed a more organized protein secondary structure. In comparison to S1 and S2 powder, YM powder contained higher levels of protein, particularly lactoferrin (0.76 g/100 g) and immunoglobulin G (0.27 g/100 g). The amino acid distribution in YM powder was well-balanced, featuring a high content of essential amino acids (15.2 g/100 g) and an essential amino acid index close to the reference value for high-quality proteins, thus making it an ideal protein source. Additionally, YM powder exhibited the highest of Ca, Mg, VC, and VE. It also had dominant levels of short and medium-chain fatty acids as well as essential fatty acids. In conclusion, our findings demonstrate that yak milk powder possesses stable physicochemical properties and a unique nutritional composition, indicating its suitability for natural nutritional supplementation in middle-aged and elderly individuals.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"165 ","pages":"Article 106195"},"PeriodicalIF":3.1,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429330","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":"Bacterial diversity, bioactive peptides, and enhanced immunomodulatory effects in raw milk kefir made with defined starter cultures versus backslopping","authors":"Ton Baars ,&nbsp;Betty van Esch ,&nbsp;Mara Diks ,&nbsp;Luuk van Ooijen ,&nbsp;Zuomin Zhang ,&nbsp;Pieter Dekker ,&nbsp;Sjef Boeren ,&nbsp;Johan Garssen ,&nbsp;Kasper Hettinga ,&nbsp;Remco Kort","doi":"10.1016/j.idairyj.2025.106202","DOIUrl":"10.1016/j.idairyj.2025.106202","url":null,"abstract":"<div><div>This study compared the microbial composition, peptide profiles, and immunomodulatory effects of raw milk kefir produced using a defined starter culture (RMK-S) versus backslopping (RMK-B). RMK-B exhibited significantly higher microbial loads, with a 10-fold increase in total plate counts and 35-fold increase in lactic acid bacteria compared to RMK-S. This correlated with higher peptide content in RMK-B kefir, though RMK-S displayed higher bacterial diversity and a more diverse, bioactive peptide pool. Microbial analysis revealed RMK-S retained the starter culture's profile, while RMK-B was dominated by <em>Lactococcus lactis</em> and consistent yeast species, including <em>Kazachstania</em>, <em>Klyveromyces,</em> and <em>Galactomyces</em>. In a murine food allergy model, RMK-S kefir significantly reduced the allergic skin response and increased IFN-γ production, demonstrating enhanced immune modulation. RMK-B did not exhibit these protective effects. These findings point towards the role of bacterial diversity and peptide composition in kefir's health benefits, favoring defined starter cultures over backslopping.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"164 ","pages":"Article 106202"},"PeriodicalIF":3.1,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377760","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}

{"title":"The effect of season, somatic cell count and bulk milk storage time on the sensory and chemical characteristics of an aged hard goat milk cheese","authors":"Beate Bjørgan ,&nbsp;Paula Varela ,&nbsp;Anne-Grethe Johansen ,&nbsp;Davide Porcellato ,&nbsp;Siv Skeie","doi":"10.1016/j.idairyj.2025.106207","DOIUrl":"10.1016/j.idairyj.2025.106207","url":null,"abstract":"<div><div>This study investigated the impact of seasonality (lactation stage), milk storage time and somatic cell count (SCC) on the chemical ripening and sensory characteristics of hard goat milk cheese ripened for 12–18 months. Milk was collected from four farms at four stages: indoor feeding (A), mountain pasture release (B), high summer pasture (C), and lowland pasture during oestrus (D). Cheeses were produced the following- and three days after delivery. Quantitative Descriptive Analysis (QDA) revealed significant seasonal differences in sensory attributes. Cheeses from season C and D exhibited more ‘sweet taste’ and ‘caramel flavour’, while those from season A had more ‘oxidized odour’ and ‘acidic taste’. Season C and D cheeses had higher levels of total free amino acids (FAA), and a stickier, more cohesive texture compared to the drier, grittier texture of season A cheeses. The results indicate that season and bulk milk storage time have a greater effect on cheese sensory and chemical properties than SCC, although SCC did have an impact. Developing production protocols that consider seasonal variation (lactation stage) and SCC, is essential to optimise cheese quality standardisation, benefiting small-scale artisanal and industrial goat cheese producers.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"164 ","pages":"Article 106207"},"PeriodicalIF":3.1,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143333584","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}

{"title":"Probiotic potential of three Enterococcus spp. isolated from raw milk: An in vitro assessment","authors":"Berat Cinar Acar ,&nbsp;Zehranur Yuksekdag ,&nbsp;Ebru Sebnem Yilmaz","doi":"10.1016/j.idairyj.2025.106196","DOIUrl":"10.1016/j.idairyj.2025.106196","url":null,"abstract":"<div><div>In this study, three strains of <em>Enterococcus</em> spp. (<em>E. durans</em> 19, <em>E. durans</em> 77, and <em>E. faecalis</em> 52), isolated from raw milk and confirmed to lack virulence genes (<em>asa1</em>, <em>gelE</em>, <em>cylA</em>, <em>esp</em>, and <em>hyl</em>), were investigated. The biological activities of these strains, including EPS production, antimicrobial and antioxidant properties, auto-aggregation, co-aggregation, hydrophobicity, anti-biofilm activity, acid and bile tolerance, and cholesterol assimilation, were evaluated. Strains showed high exopolysaccharide production, and the highest EPS production was observed in <em>E. durans</em> 19 (440 mg/L). The maximum microbial inhibition zone of 4.50 mm was detected with <em>E. durans</em> 77 against <em>S. aureus</em> ATCC 25923. The antioxidant activity of strains was evaluated by three methods (2.2-Diphenyl-1-picrylhydrazil (DPPH), superoxide anion, and hydroxyl radical scavenging activity. <em>E. durans</em> 77 exhibited the highest antioxidant activity of 41.65%, as determined by the DPPH method. Strains exhibited close auto-aggregation ability (58%, 56%, and 55%) of each other. <em>E. durans</em> 19 exhibited the strongest coaggregation capacity (65%) against <em>P. aeruginosa</em> ATCC 27853. Three different solvents (chloroform, ethyl acetate, and xylene) were used to designate the hydrophobicity activities of the strains. <em>E. durans</em> 19 and <em>E. faecalis</em> 52 strains exhibited the highest hydrophobicity in ethyl acetate at 83% and 85%, respectively, whereas <em>E. durans</em> 77 demonstrated in chloroform solvent (77%). Antibiofilm activities of three strains against <em>S. aureus</em> ATCC 43300 were examined and values were detected as 29.41–34.17%. In this study, the survivability of the strains to low pH (2.0, 3.0, 4.0, and 6.2) and various bile concentrations (0, 0.06, 0.15, and 0.30) conditions were investigated, and it was observed that the bacterial viability decreased as the acidity and bile concentration in the medium increased. Cholesterol removal capability was determined to a range of 29–40% and cholesterol precipitation between 22.5 and 28.4 μg/mL.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"164 ","pages":"Article 106196"},"PeriodicalIF":3.1,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143378690","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":"Probiotic potential of indigenous Lactobacillus strains isolated from Algerian goatskin bag cheese Bouhezza using physiological and comparative genomic analyses","authors":"Mansouri Sana ,&nbsp;Aissaoui Zitoun Ouarda ,&nbsp;Zidoune Mohammed Nassereddine ,&nbsp;Barreau Magalie ,&nbsp;Boukerb Amine Mohamed ,&nbsp;Connil Nathalie","doi":"10.1016/j.idairyj.2025.106206","DOIUrl":"10.1016/j.idairyj.2025.106206","url":null,"abstract":"<div><div>This work aims to identify new indigenous <em>Lactobacillus</em> probiotic strains from traditional Algerian Bouhezza cheese, interlinking <em>in vitro</em> physiological tests and <em>in silico</em> genomic analyses. Preliminary screenings based on acid bile tolerance, hydrophobicity, and autoaggregation led to the selection of three strains identified as <em>Lactiplantibacillus plantarum</em> (B2 and R10) and <em>Lacticaseibacillus paracasei</em> (FM11). These strains produced a moderate biofilm and ability to adhere to Caco-2/TC7 intestinal cells. They were sensitive to antibiotics, non-hemolytic, lacked virulence factors, and were able to inhibit the growth of <em>Escherichia coli</em> and <em>Candida albicans</em>. Genome analysis revealed genes related to gastrointestinal stress tolerance, adhesion to epithelial cells, and antimicrobial activity, without antibiotic resistance or virulence genes. According to these results, Bouhezza cheese can be considered as a novel source of probiotic bacteria, to develop innovative starters that may improve fermentation processes and novel functional foods.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"165 ","pages":"Article 106206"},"PeriodicalIF":3.1,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421925","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":"Effects of homogenization and heat treatment on camel milk: Physicochemical properties, microstructure, and digestibility in infants","authors":"Na Su ,&nbsp;Li Yi ,&nbsp;Naihui Wang ,&nbsp;Jing He ,&nbsp;Liang Ming ,&nbsp;Rendalai Si ,&nbsp;Jiayu Zhang ,&nbsp;Rimutu Ji","doi":"10.1016/j.idairyj.2025.106203","DOIUrl":"10.1016/j.idairyj.2025.106203","url":null,"abstract":"<div><div>Milk is typically processed through homogenization and heat treatment, which alter its physicochemical properties and digestibility. This study investigated the effects of homogenization and heat treatment on the microstructure and functional characteristics of camel milk. The fatty acid profiles of camel milk as well as the sequences, protein origins, and bioactivities of different peptides derived from camel milk were compared after different treatments through an <em>in-vitro</em> simulation of the infant gastrointestinal tract. Homogenization and appropriate heat treatment enhanced the protein interface properties of camel milk and also reduced its zeta potential, particle size, and protein and lipid aggregation after digestion, leading to improved stability and digestibility. Furthermore, homogenization and ultra-high temperature (UHT) treatment led to significant changes in the fatty acid profile during the digestion stage, decreasing the saturated fatty acid content by 7.67% while increasing the unsaturated fatty acid content (i.e., C17:1, C18:1n9t, C18:1n9c, C18:2n6c, C20:1, C20:3n6, C22:1, and C24:1). Heat treatment facilitated the release of digestive peptides, most of which were derived from β-casein. UHT-treated camel milk yielded several specific peptides during digestion, of which LLFR, IQDAQDKLFLSWVEWKR, FLK, and GSLDEFFHR showed a range of biological activities, including antimicrobial, antihypertensive, and neuromodulatory effects. These bioactive peptides demonstrated the potential to synergistically promote the development of a robust gut microbiome in infants and enhance immunity, effectively preventing disease occurrence. Collectively, the findings indicated that homogenized and UHT-treated camel milk is easily digested and absorbed by infants and provides more nutrients, thereby promoting infant growth and development.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"164 ","pages":"Article 106203"},"PeriodicalIF":3.1,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143333583","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":"κ-casein genotypes and minerals in raw milk and their impact on coagulation properties","authors":"Dominik Guggisberg ,&nbsp;Doris Zbinden ,&nbsp;Nicolas Fehér ,&nbsp;Lukas Eggerschwiler ,&nbsp;Andreas Bosshart ,&nbsp;Reto Portmann ,&nbsp;Lotti Egger ,&nbsp;Marlyse Raemy ,&nbsp;Remo S. Schmidt","doi":"10.1016/j.idairyj.2025.106204","DOIUrl":"10.1016/j.idairyj.2025.106204","url":null,"abstract":"<div><div>This study evaluated the impact of κ-casein (κ-CN) genotypes (AA, AB, BB, BE) and minerals (total, serum, and micellar) on coagulation properties of raw milk in 80 individual Holstein cows. The results showed that the influence of the ratio of κ-CN to total casein was significantly different between genotypes (BB &gt; AB &gt; BE &gt; AA), but there was no significant influence on main milk ingredients (proteins, fat or minerals). Of all tested minerals, only total sodium was slightly lower in milk from cows with κ-CN genotype B. Rennet induced coagulation properties were statistically evaluated using ANCOVA, with pH as a covariate. The shortest rennet coagulation time (RCT) and the firmest curd were observed with the BE and BB genotypes. The impact of pH on RCT and the κ-CN percentages on curd firmness were strong, whereas the minerals showed only a rather small impact on RCT and the curd firmness.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"164 ","pages":"Article 106204"},"PeriodicalIF":3.1,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143333585","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}