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Italian Journal of Food Science最新文献

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10-Hydroxydec-2-enoic acid enhances the erythrocyte membrane fluidity via interacting with phosphatidylcholine and phosphatidylethanolamine 10-羟基癸-2-烯酸通过与磷脂酰胆碱和磷脂酰乙醇胺相互作用增强红细胞膜流动性
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-12-08 DOI: 10.15586/ijfs.v35i4.2358
Fangfang Sha, Peichang Yang, Hui Wang, Junhua Ren, Zirui Li, Luyang Zhang, Pei Fan
{"title":"10-Hydroxydec-2-enoic acid enhances the erythrocyte membrane fluidity via interacting with phosphatidylcholine and phosphatidylethanolamine","authors":"Fangfang Sha, Peichang Yang, Hui Wang, Junhua Ren, Zirui Li, Luyang Zhang, Pei Fan","doi":"10.15586/ijfs.v35i4.2358","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2358","url":null,"abstract":"10-Hydroxydec-2-enoic acid (10-HDA), the unique substance in the natural food royal jelly, is an unsaturated hydroxyl fatty acid with the bio-activity to guard against cell or tissue damages. However, the relevant mechanisms still remain largely unknown. Here, using a mouse erythrocyte model, whether the fluidity of plasma membrane is influenced by 10-HDA was investigated. 10-HDA was shown to enhance the erythrocyte membrane fluidity and to rescue the fluidity from •OH toxicity. In such occasions, 10-HDA promoted the dissolved O2 level in erythrocyte suspension thereof. The levels of β-actin and band 4.1 protein were not affected by 10-HDA in erythrocytes. In the framework of density functional theory, 10-HDA may interact with phosphatidylcholine and phosphatidy-lethanolamine, the major components of membrane lipid bilayer. This was evidenced by the fact that 10-HDA was detectable in erythrocytes after its addition to the erythrocyte suspension. Moreover, the fluorescent intensity of erythrocytes stained by the membrane probe DiIC18(5) increased with 10-HDA treatment. Hence, 10-HDA could regulate the erythrocyte membrane fluidity and the release of O2 from erythrocytes via targeting lipids rather than proteins. Our data cast light on the elucidation of the mechanism of 10-HDA modulating cell functionality and the utilization of 10-HDA in remedying the erythrocyte membrane fluidity-associated symptoms.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"8 31","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138586436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” 用于制作 "拿坡里塔纳比萨 "的中高保质期即用面团卷的研究
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-12-08 DOI: 10.15586/ijfs.v35i4.2328
Aniello Falciano, P. Di Pierro, A. Sorrentino, S. Cavella, Paolo Masi, A. Romano
{"title":"Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”","authors":"Aniello Falciano, P. Di Pierro, A. Sorrentino, S. Cavella, Paolo Masi, A. Romano","doi":"10.15586/ijfs.v35i4.2328","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2328","url":null,"abstract":"The aim of this work was to investigate the possibility of developing an innovative technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza-making within the disciplinary procedures of Pizza Napoletana production. For this purpose, dough obtained according to the classic recipe was leavened for 20 min at 25°C, divided into 250 g dough rolls, and further leavened for 8 (C8) or 16 h (C16) at 22°C before packaging. The packed samples were stored at 2.0 ± 0.5°C for 28 days. Every 7 days, colony-forming units, pH, total titratable acidity, volume, and the consistency of the dough rolls were evaluated. After 28 days, the samples with the longer leavening time (C16) exhibited similar characteristics to the fresh product. In addition, the ability of the dough to develop a pizza rim was evaluated through cooking tests after 28 days of storage: the rims of the C16 rolls were similar to that of the fresh product. These results represent an important starting point for large-scale marketing of ready-to-use dough rolls, allowing consumers to taste a real “Pizza Napoletana” (TSG) product even in pizzerias outside the Campania region.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"31 6","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138587511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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
Investigation of differential 2-acetyl-1-pyrroline concentration in inferior and superior spikelets of fragrant rice 香稻下位穗和上位穗中 2-乙酰基-1-吡咯啉浓度差异的研究
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-12-01 DOI: 10.15586/ijfs.v35i4.2427
Z. Mo, Haowen Luo, Wu Li, Yuzhan Li, H. Tian, Shenggang Pan, Haidong Liu, M. Duan, Xiangru Tang
{"title":"Investigation of differential 2-acetyl-1-pyrroline concentration in inferior and superior spikelets of fragrant rice","authors":"Z. Mo, Haowen Luo, Wu Li, Yuzhan Li, H. Tian, Shenggang Pan, Haidong Liu, M. Duan, Xiangru Tang","doi":"10.15586/ijfs.v35i4.2427","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2427","url":null,"abstract":"Fragrant rice is popular globally due to its desirable grain quality and strong fragrance. 2-Acetyl-1-pyrroline (2AP) is believed to be one of the key aromatic compounds found in fragrant rice. The present study investigated the differential 2AP concentration in inferior and superior spikelets of fragrant rice. Results showed that inferior spikelets produced higher aroma than superior spikelets, but opposite trend was observed in grain yield. A significant positive correlation was observed between grain yield and contribution ratio to yield, number of grains/m2, filled number of grains/m2, percentage of filled grains, and total nitrogen content in grains. Besides, 2AP content at different panicle positions showed a significant negative relationship with contribution ratio to yield but a significant positive correlation with moisture content. The findings demonstrated that it was feasible to improve fragrance and maintain grain yield by reducing the difference between superior and inferior spikelets during grain filling period. The results of the study revealed fragrance in grains in relation to superior and inferior spikelets in fragrant rice panicles.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"227 S720","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138621267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)CHOVY (ENGRAULIS ENCRASICOLUS LINNAEUS, 1758) 玫瑰果酱对腌制凤尾鱼（Engraulis Encrasicolus Linnaeus, 1758）化学、氧化和感官质量的影响
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-11-21 DOI: 10.15586/ijfs.v35i4.2405
Gülderen Kurt Kaya, Özlem Emir Çoban, Reşit Bilici
{"title":"Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)CHOVY (ENGRAULIS ENCRASICOLUS LINNAEUS, 1758)","authors":"Gülderen Kurt Kaya, Özlem Emir Çoban, Reşit Bilici","doi":"10.15586/ijfs.v35i4.2405","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2405","url":null,"abstract":"Marinated anchovies are of economic importance in Turkey. However, natural antioxidants affecting quality of marinated anchovies are rarely addressed. The purpose of this study is to compare olive oil and rosehip sauce as fillers in anchovy marinades. The study investigated the effects of rosehip sauce on the quality of marinated anchovies stored at 4°C. Anchovy were marinated with 4% acetic acid and 12% NaCl, put into plastic jars, filled with either olive oil or rosehip sauce and stored at 4°C. Changes in sensory attributes were determined during the process, and the following chemical parameters were monitored: total phenolic content (mg/100 g GAE), total volatile basic nitrogen (mg/100 g), pH, peroxide value (meq/kg) and thiobarbituric acid (mg MDA/kg). Values of total volatile basic nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) increased during the storage. Higher values of TVB-N, TBA and PV were found in samples with olive oil than those with rosehip sauce. Samples with rosehip sauce demonstrated better oxidative stability. Rosehip sauce samples had higher appearance, odor, color and texture scores than olive oil samples.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"64 3","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139254310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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
Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus 富含天然钙和磷的泰国芙蓉干调味粉的质量
IF 2.6 4区 农林科学
Italian Journal of Food Science Pub Date : 2023-11-15 DOI: 10.15586/ijfs.v35i4.2411
S. Siripongvutikorn, Jinattita Thantrirat, Nattawut Rampoei, Praewa Banphot
{"title":"Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus","authors":"S. Siripongvutikorn, Jinattita Thantrirat, Nattawut Rampoei, Praewa Banphot","doi":"10.15586/ijfs.v35i4.2411","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2411","url":null,"abstract":"Fresh Liang leaves, a local vegetable of Southern Thailand, were dried, seasoned, and fortified with different ratios of dried shrimp and sesame seeds at 1%–5% for making a rice topping product (Furikake) named as F1-F5. The F5 obtained the highest consumer acceptability with high calcium and phosphorus contents at 4,299.45 mg/kg and 3,436.32 mg/kg, respectively. Total phenolic content and DPPH radical scavenging antioxidant activity of F5 were 2,575.22 µg GAE/g DW and 676.99 µg TE/g DW, respectively. Total chlorophyll and carotenoid contents were 11.38 mg/g DW and 3.52 mg/g DW, respectively. An increment of aw and moisture content (p < 0.05) of the F5 kept at higher temperature storage was noticed, and a reduction of L* value under all storage conditions was noticed.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"12 2","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139271888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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
Release behavior and kinetic analysis of eugenol from clove particles using P&T–GC-MS method T-GC-MS法分析丁香酚在丁香颗粒中的释放行为及动力学
4区 农林科学
Italian Journal of Food Science Pub Date : 2023-10-24 DOI: 10.15586/ijfs.v35i4.2400
Miao Liang, Zeen Yang, Kejing Xu, Xiaolong Chen, Jinchu Yang, Wenzhao Liu, Sensen Zhao, Yongming Xu, Junsong Zhang
{"title":"Release behavior and kinetic analysis of eugenol from clove particles using P&amp;T–GC-MS method","authors":"Miao Liang, Zeen Yang, Kejing Xu, Xiaolong Chen, Jinchu Yang, Wenzhao Liu, Sensen Zhao, Yongming Xu, Junsong Zhang","doi":"10.15586/ijfs.v35i4.2400","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2400","url":null,"abstract":"In this study, the release behavior and kinetic characteristics of eugenol from clove particles under different temperatures were investigated by using purge and trap and gas chromatography–mass spectrometry (P&amp;T–GC-MS) method. The results showed that the established P&amp;T–GC-MS method could efficiently determine eugenol content in clove particles. The high temperature could promote the release of eugenol in the early stages of heating, while low temperature delayed the time to reach the maximum ratio. Kinetic analysis showed that the release behavior of eugenol at different temperatures was consistent with the first-order release model. The release activation energy for eugenol was calculated as 58.29 kJ/mol by using the Arrhenius equation.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"19 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135322469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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
Test conditions of texture profile analysis for frozen dough 冷冻面团织构分析的试验条件
4区 农林科学
Italian Journal of Food Science Pub Date : 2023-10-18 DOI: 10.15586/ijfs.v35i4.2401
Xinlai Dou, Mingshou Lv, Xuyang Ren, Yinyuan He, Linlin Liu, Guang Zhang, Ying Sun, Na Zhang, Fenglian Chen, Chun hua Yang
{"title":"Test conditions of texture profile analysis for frozen dough","authors":"Xinlai Dou, Mingshou Lv, Xuyang Ren, Yinyuan He, Linlin Liu, Guang Zhang, Ying Sun, Na Zhang, Fenglian Chen, Chun hua Yang","doi":"10.15586/ijfs.v35i4.2401","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2401","url":null,"abstract":"Wheat flour is very important for making frozen dough. This paper firstly conducted an analysis of the basic properties of six varieties of wheat flour from different places and found that the variety BDHhgwf is most suitable to make frozen dough. Texture profile analysis (TPA) has been implemented in the dough-based food industry, and the properties of frozen dough were firstly investigated in this study. The results showed during TPA determination process of frozen dough, the variation of test parameters have an influence on the final result to some extent. The use of TPA in assessing the properties of frozen dough is presented. The recommended test conditions are: pre-test speed 3.0 mm/s, test speed (TS) 1.0 mm/s, posttest speed 1.0 mm/s, and compression ratio (CR) 50%. In a word, in this test method, the variation coefficient of dough was smaller and the dough was destroyed less by the texture analyzer and can truly reflect the texture of frozen dough.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135942959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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
Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii 克罗诺杆菌在埃及餐蛋及蛋甜品中的流行及分子特征对阪崎克罗诺杆菌的特殊见解
4区 农林科学
Italian Journal of Food Science Pub Date : 2023-10-08 DOI: 10.15586/ijfs.v35i4.2384
Sahar M. Kamal, Nagah M.S. Maharik, Antonio Valero, Alshimaa M. Faried
{"title":"Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii","authors":"Sahar M. Kamal, Nagah M.S. Maharik, Antonio Valero, Alshimaa M. Faried","doi":"10.15586/ijfs.v35i4.2384","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2384","url":null,"abstract":"The occurrence of Cronobacter spp. was investigated in table eggs and egg-based desserts obtained from retail stores. Cronobacter was isolated from 57 out of 180 (31.7%) (95% Confidence Interval [CI]: 26–43%) examined samples of eggs and egg-based desserts. The prevalence of Cronobacter spp. was significantly higher in farm eggs (67%) (P < 0.05) than in Balady eggs (23%), cream cake (27%) and small-scale ice cream (27%). Cronobacter (C.) sakazakii and C. muytjensii were the predominant isolates obtained in the present study. All C. sakazakii isolates were molecularly confirmed with higher incidence in small-scale ice cream (62.5%).","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"214 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135253216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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
A systematic review to introduce the most effective postbiotics derived from probiotics for aflatoxin detoxification in vitro 系统介绍了从益生菌中提取的最有效的体外黄曲霉毒素解毒后生物制剂
4区 农林科学
Italian Journal of Food Science Pub Date : 2023-10-06 DOI: 10.15586/ijfs.v35i4.2369
Setayesh Zamanpour, Seyyed Mohammad Ali Noori, Behdad Shokrollahi Yancheshmeh, Asma Afshari, Mohammad Hashemi
{"title":"A systematic review to introduce the most effective postbiotics derived from probiotics for aflatoxin detoxification in vitro","authors":"Setayesh Zamanpour, Seyyed Mohammad Ali Noori, Behdad Shokrollahi Yancheshmeh, Asma Afshari, Mohammad Hashemi","doi":"10.15586/ijfs.v35i4.2369","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2369","url":null,"abstract":"The purpose of this study was to gather information about the percentage of aflatoxin decontamination by postbiotics and to find the most effective postbiotic. In this review article, studies were collected from databases. All the articles related to experimental studies were included in the study. It appeared that the postbiotics derived from Lentilactobacillus kefiri, Lentilactobacillus kefiri, Lacticaseibacillus rhamnosum, Lacticaseibacillus rhamnosum and Pediococcus pentosaceus probiotic bacteria were the most effective postbiotics with 97.22%, 95.27%, 86.2%, 81.4% and 91% inhibitory effect against aflatoxins B1, B2, G1, G2 and M1, respectively. Therefore, postbiotics could be used as safe anti-aflatoxin agents in food products.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134943892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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
Determination of Nε-(1-Carboxymethyl)-L-Lysine in brewing soy sauce by ultrahigh performance liquid chromatography coupled with tandem mass spectrometry 超高效液相色谱-串联质谱法测定酿造酱油中Nε-(1-羧甲基)- l -赖氨酸
4区 农林科学
Italian Journal of Food Science Pub Date : 2023-10-05 DOI: 10.15586/ijfs.v35i4.2393
Wenfeng Han, Po Qiu, Li Zhang
{"title":"Determination of Nε-(1-Carboxymethyl)-L-Lysine in brewing soy sauce by ultrahigh performance liquid chromatography coupled with tandem mass spectrometry","authors":"Wenfeng Han, Po Qiu, Li Zhang","doi":"10.15586/ijfs.v35i4.2393","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2393","url":null,"abstract":"A method for the determination of Nε-(1-Carboxymethyl)-L-Lysine (CML) in brewing soy sauce was developed using ultrahigh performance liquid chromatography-tandem mass spectrometry. A mixed cation exchange solid phase extraction cartridge was used for purification, while gradient elution of a hydrophilic interaction chromatography column was performed with a 0.1% formic acid aqueous solution-acetonitrile. The adding standard recovery rate of this method ranged from 86.94 to 92.61%, and the relative standard deviation (RSD) was between 3.69 and 6.18%. The limit of detection (LOD) was 0.038 ng/mL, and the limit of quantification was 0.127 ng/mL. The RSD values of the repeatability test and the parallel test were 3.44 and 6.56%, respectively. Using this method, the CML contents determined in eight brewing soy sauce samples were 3.16 ± 0.18 – 15.10 ± 1.19 µg/mL. This method is simple, accurate, sensitive, and precise, and it is an effective method for monitoring the CML content in brewing soy sauce.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135546323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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