Journal of Cereal Science最新文献_第3页

Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta 不同烹饪方法的粗面和全麦面食中类胡萝卜素的细胞吸收和抗氧化活性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-10 DOI: 10.1016/j.jcs.2024.104037

Hannah Oduro-Obeng , Muhammad Mudassir Arif Chaudhry , Daniel Zogona , Jitendra Paliwal , Bin Xiao Fu , Trust Beta

{"title":"Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta","authors":"Hannah Oduro-Obeng , Muhammad Mudassir Arif Chaudhry , Daniel Zogona , Jitendra Paliwal , Bin Xiao Fu , Trust Beta","doi":"10.1016/j.jcs.2024.104037","DOIUrl":"10.1016/j.jcs.2024.104037","url":null,"abstract":"<div><div>In this study, we evaluated the impact of the food matrix and cooking duration on the cellular uptake of lutein from refined semolina (RS) and whole wheat flour (WWF) durum wheat pasta cooked to al dente (Al), fully cooked (FCT), and overcooked (OC). Cellular antioxidant actions of carotenoid from digested and cooked pasta samples against 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress in human Caco-2 cells were also assessed. Results revealed that the percentage of lutein cellular uptake was below 10%. Cooking duration was non-significant in the cellular uptake of lutein. There were no significant differences in bioaccessibility and uptake efficiency between RS and WWF pasta. Antioxidant actions of carotenoid against AAPH-induced oxidative stress showed an efficient cytoprotective effect and intracellular oxidative stress attenuation. This was, however, flour type and concentration dependent. Intricate physical and chemical structural changes in the pasta matrix might have accounted for the observed differences. Hence, carotenoid absorption and protection against oxidants are mediated by pasta cooking and the overall food matrix, as they affect the digestive outcome of carotenoids. Understanding the effects of food processing can help improve the functionality of pasta carotenoids and enhance their ability to reach target organs and promote optimum health.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104037"},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 action mechanism of annealing temperatures after rapid cooling of mung bean starch-based drinking straws 绿豆淀粉基吸管快速冷却后退火温度的作用机理

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-10 DOI: 10.1016/j.jcs.2024.104043

Kun Wang , Chuanjin Xia , Lu Lu , Li Guo , Bo Cui , Feixue Zou , Jinpeng Wang , Chunrui Sun

引用次数: 0

Variation in Cd and As accumulation and health risk in rice-ratoon cropping system: Evidence from two-year field trials involving multiple cultivars in southern China 水稻-芸苔作物系统中镉和砷的积累差异与健康风险：来自中国南方多品种两年田间试验的证据

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-10 DOI: 10.1016/j.jcs.2024.104046

Weijian Wu, Qiao Ma, Yingyue Zhao, Qiying Zhang, Yunpeng Tang, Si Luo, Liang Peng, Yang Yang, Qingru Zeng, Xiao Deng

{"title":"Variation in Cd and As accumulation and health risk in rice-ratoon cropping system: Evidence from two-year field trials involving multiple cultivars in southern China","authors":"Weijian Wu, Qiao Ma, Yingyue Zhao, Qiying Zhang, Yunpeng Tang, Si Luo, Liang Peng, Yang Yang, Qingru Zeng, Xiao Deng","doi":"10.1016/j.jcs.2024.104046","DOIUrl":"10.1016/j.jcs.2024.104046","url":null,"abstract":"<div><div>The abbreviated growth period associated with ratooning, approximately half that of the main season, raises questions about a potential decrease in cadmium (Cd) and arsenic (As) levels in ratoon rice grains. We conducted multi-site field trials with 25 rice varieties spanning two years. Cd levels in ratoon-season rice did not significantly decrease, with some varieties showing a notable increase in Cd levels compared with those in the main season. Some varieties with low Cd accumulation in the main season showed an increase in Cd levels in the ratoon season; however, As levels decreased during the ratoon season for all varieties. Consuming ratoon-season rice could pose increased health risks due to higher Cd levels. Conversely, consuming ratoon-season rice significantly reduced As-related health risks by 3.11–73.87%. Although this decrease in As levels during the ratoon season may provide reassurance, caution should be exercised regarding the potential increase in Cd levels in ratoon-season rice grown in contaminated areas caused by varietal differences, which could lead to elevated health risks. Conclusively, two inbred varieties (XZX45 and ZJZ17) and one hybrid (WLYHZ) variety were identified as suitable for cultivation in mildly to moderately contaminated areas, mitigating the associated health risks.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104046"},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Dynamic changes in aroma compounds and precursor substances during rice cooking 大米烹饪过程中香气化合物和前体物质的动态变化

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104044

Guodong Ye , Lina Guan , Sixuan Li , Yuyue He , Min Zhang

{"title":"Dynamic changes in aroma compounds and precursor substances during rice cooking","authors":"Guodong Ye , Lina Guan , Sixuan Li , Yuyue He , Min Zhang","doi":"10.1016/j.jcs.2024.104044","DOIUrl":"10.1016/j.jcs.2024.104044","url":null,"abstract":"<div><div>Cooking is a key process in forming cooked rice flavor, and more data on aroma compounds should be needed during rice cooking. This paper tracked dynamic changes in aroma compounds, sugars, amino acids, and fatty acids during cooking. After soaking, the content of glucose, fructose, oleic acid, and linoleic acid increased. In the hydrothermal cooking stage, glucose, aspartic acid, glutamic acid, and alanine increased significantly (<em>p</em> < 0.05), while fructose, oleic acid, and linoleic acid first increased and then decreased. In raw rice and soaked rice, alkanes and alkenes were the main volatile compounds, and the content of hydrocarbon compounds decreased in the hydrothermal cooking stage, and many aldehydes, alcohols, ketones, and furan compounds were generated. A total of 28 aroma compounds were sniffed by GC-O-MS, and 13 aroma compounds with OAV >1 were screened out. These results showed that raw rice and soaked rice had similar aroma characteristics and aroma precursor substances that mainly accumulated in the SO10 or ST10 stage, and hydrothermal cooking was the key process of rice aroma formation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104044"},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142438011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Using ethanol as pretreatment for improving drying of germinated quinoa grains 使用乙醇作为预处理，改善发芽藜麦粒的干燥效果

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104042

Ciomara Gutiérrez-Rodríguez , Guillermo Tello-León , Alberto Claudio Miano

{"title":"Using ethanol as pretreatment for improving drying of germinated quinoa grains","authors":"Ciomara Gutiérrez-Rodríguez , Guillermo Tello-León , Alberto Claudio Miano","doi":"10.1016/j.jcs.2024.104042","DOIUrl":"10.1016/j.jcs.2024.104042","url":null,"abstract":"<div><div>The present work aimed to evaluate the effect of ethanol pretreatment on the drying kinetics of germinated quinoa grains and on its enzymatic activity. For that, quinoa grains were germinated for 12 and 24 h and then soaked for 30 and 60 s in ethanol (99% v/v) before drying. Afterward, they were dried in a convective air oven at 50 °C and 0.2 m/s of air velocity. In addition, desorption isotherms and enzymatic activity were evaluated. Further, the drying kinetics was fitted using Page and Fick models and desorption isotherms were fitted to GAB model. As main results, using ethanol as pretreatment increased the drying's initial velocity of ungerminated and germinated grains, reducing the drying time if the final moisture goal is between 10 and 15 %w.b. However, this improvement was not different comparing the immersion time in ethanol (30 s and 60 s). On the other hand, the isotherm behavior was not statistically different comparing ungerminated and germinated grains. Nevertheless, germinated grains by 12 h and pretreated with ethanol for 30 s increased the monolayer moisture up to 76%. Regarding enzymatic activity, germinated grains for 12 h showed the highest enzymatic activity. However, the use of ethanol caused its reduction.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104042"},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Unraveling the mechanism of alleviating the textural deterioration of thermally sterilized cooked noodles: effect of gluten content and quality 揭示缓解热灭菌熟面条质构劣变的机制：面筋含量和质量的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104045

Chen Yu , Xiao-Na Guo , Ke-Xue Zhu

{"title":"Unraveling the mechanism of alleviating the textural deterioration of thermally sterilized cooked noodles: effect of gluten content and quality","authors":"Chen Yu , Xiao-Na Guo , Ke-Xue Zhu","doi":"10.1016/j.jcs.2024.104045","DOIUrl":"10.1016/j.jcs.2024.104045","url":null,"abstract":"<div><div>Thermal sterilization is valuable for creating shelf-stable instant wet cooked noodles; however, it often leads to a poor texture. In this study, seven different reconstituted wheat flours were used to evaluate the impact of gluten content and quality on alleviating the textural deterioration of instant wet cooked noodles. Increasing the gluten content in wheat flour led to a higher hardness of instant wet cooked noodles, and the tensile distance significantly increased from 18.41 to 32.11 mm (p < 0.05). Conversely, as the glu/gli ratio decreased, the hardness decreased from 53.96 to 44.47 N, but the tensile distance significantly increased from 29.24 to 40.75 mm (p < 0.05). The rheological properties showed that a higher gluten content increased the elastic modulus at low strain and a lower glu/gli ratio reduced the deformation ratio at high strain. Size-exclusion high-performance liquid chromatography analysis revealed that less sodium dodecyl sulfate (SDS)-extractable glutenin was retained in the noodles with a high gluten content and more SDS-extractable gliadin was preserved at a low glu/gli ratio. The confocal laser scanning microscopy results showed that a high gluten content induced a compact network and a low glu/gli ratio in wheat flour resulted in a continuous network.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104045"},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber 小麦面条中蛋白质的消化率：麦麸膳食纤维的抑制作用及其机理

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104040

Lingfang Zhang, Xiaojie Qian, Binghua Sun, Shuzhen Yang, Xiaoxi Wang, Sen Ma

{"title":"Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber","authors":"Lingfang Zhang, Xiaojie Qian, Binghua Sun, Shuzhen Yang, Xiaoxi Wang, Sen Ma","doi":"10.1016/j.jcs.2024.104040","DOIUrl":"10.1016/j.jcs.2024.104040","url":null,"abstract":"<div><div>This study investigated the effects of different wheat flour extraction rate (35–95%) on the protein digestibility of those noodles. And to further elucidate the internal mechanism of above phenomenon, wheat flour with different amounts of wheat bran dietary fiber (WBDF) was produced by adding endogenous WBDF. Results indicated that protein digestibility rose significantly with increasing flour extraction rate, peaking at 91.85% at 80% extraction, before trending downward to 85.71% at 95% extraction. Further, among noodles containing different WBDF content, increasing WBDF content to 6% enhanced the formation of β-sheets, boosting I<sub>755</sub> levels and reducing I<sub>854</sub>/I<sub>830</sub> levels, thus decreasing protein digestibility. As WBDF content rose further, it promoted transition from β-sheets to β-turn, decreasing I<sub>755</sub> and increasing I<sub>854</sub>/I<sub>830</sub>, enhancing protein digestibility slightly. The changes indicated that low level of WBDF induced a more compact protein secondary structure to inhibit protein digestion. Conversely, in noodles with high level of WBDF (>6%), the looser protein secondary structure partially alleviated the inhibitory effect of WBDF on protein digestion, which was caused by part of WBDF penetrating the protein's hydrophobic core. Moreover, the static quenching effect of WBDF on pepsin hydrolysis sites through hydrophobic interaction, especially the tyrosine, was another significant factor inhibiting protein digestion.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104040"},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 delayed drying interval and the drying temperature of popcorn on sensory and technological quality 爆米花的延迟干燥间隔和干燥温度对感官和技术质量的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-05 DOI: 10.1016/j.jcs.2024.104035

Lázaro da Costa Corrêa Cañizares , Valmor Ziegler , Newiton da Silva Timm , Cristiano Dietrich Ferreira , Eberson Diedrich Eicholz , Maurício de Oliveira

{"title":"Effects of delayed drying interval and the drying temperature of popcorn on sensory and technological quality","authors":"Lázaro da Costa Corrêa Cañizares , Valmor Ziegler , Newiton da Silva Timm , Cristiano Dietrich Ferreira , Eberson Diedrich Eicholz , Maurício de Oliveira","doi":"10.1016/j.jcs.2024.104035","DOIUrl":"10.1016/j.jcs.2024.104035","url":null,"abstract":"<div><div>The maintenance of the sensory and expansion properties of popcorn are essential during the post-harvest stages. The delay in drying, and drying temperature can negatively influence the technological and sensorial quality of the popcorn. Therefore, in this study the effects of the delayed drying interval and drying temperature on black and white popcorn were evaluated. The increase in delayed drying interval, linked to increased drying temperature provided a reduction in protein solubility (31.14 and 21.06%), expansion weight (65.01 and 100.00%) and expansion yield (89.40 and 100.00%), when analyzing the white and black popcorn, respectively. Furthermore, an increase was observed in expansion residue (308.07%) and a reduction in the brightness of the expanded popcorn (24.77%), when analyzing the white popcorn. It was observed a reduction in all evaluated sensory parameters (Global acceptance, purchase intent, and expanded popcorn size, odor and flavor). In both genotypes studied, the maintenance of sensory and expansion properties, which give the higher added value to this product, were achieved with the lower delayed drying interval and drying at 40 °C. The outcomes of this study showed the importance of drying popcorn grains right after harvesting. The effects of drying delay significantly affected the quality of both studied genotypes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104035"},"PeriodicalIF":3.9,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Promoting the grinding of wheat bran through treatment by sodium carbonate and its mechanism 通过碳酸钠处理促进麦麸研磨及其机理

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-05 DOI: 10.1016/j.jcs.2024.104036

Chong Deng , Shunjing Luo , Xiuting Hu , Chengmei Liu

{"title":"Promoting the grinding of wheat bran through treatment by sodium carbonate and its mechanism","authors":"Chong Deng , Shunjing Luo , Xiuting Hu , Chengmei Liu","doi":"10.1016/j.jcs.2024.104036","DOIUrl":"10.1016/j.jcs.2024.104036","url":null,"abstract":"<div><div>This work investigated the effect of treatment by sodium carbonate on grinding of wheat bran and the related mechanism. Specifically, wheat bran was treated by sodium carbonate solutions at the ratio of 1:2 to make addition of sodium carbonate at 0.0%, 4.0%, 8.0%, 12.0%, 15.0%, and 30.0% based on the mass of bran, dried, and ground using the universal high-speed grinder. It was found that treatment by sodium carbonate significantly reduced the particle size of ground bran and this effect was positively correlated with the sodium carbonate content, which suggested that treatment by sodium carbonate promoted the grinding of wheat bran. Besides, treatment by sodium carbonate improved the hardness of bran. On the other hand, treatment by sodium carbonate damaged the crystal structure, the cell wall and lignin of bran. Moreover, treatment by sodium carbonate converted bound phenolics, including ferulic acid, into free phenolics and insoluble dietary fiber, including unextractable arabinoxylan, into soluble dietary fiber. These results suggested that treatment by sodium carbonate had already damaged the structure of bran and altered the texture of bran before the mechanical stress during grinding was applied. As a result, treatment by sodium carbonate promoted the grinding of wheat bran.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104036"},"PeriodicalIF":3.9,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods 通过创新提取和沉淀方法提高米糠蛋白的产量、功能特性和香味特征

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-05 DOI: 10.1016/j.jcs.2024.104033

Nikitha Modupalli, Ruslan Mehadi Galib, Rahul Sen, Scott Lafontaine, Md Mahfuzur Rahman

{"title":"Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods","authors":"Nikitha Modupalli, Ruslan Mehadi Galib, Rahul Sen, Scott Lafontaine, Md Mahfuzur Rahman","doi":"10.1016/j.jcs.2024.104033","DOIUrl":"10.1016/j.jcs.2024.104033","url":null,"abstract":"<div><div>Rice bran is a milling byproduct and rice bran protein (RBP) is a promising source of plant-based protein. This study investigated the impact of alkaline and acid extractions followed by isoelectric point (IEP) and heat coagulation precipitations on the quality and functionalities of RBP. Alkaline extraction, followed by IEP and heat coagulation, showed the highest protein recovery of 48.77%, which is double that of conventional alkaline extraction and IEP. The FTIR data showed that β-sheet and α-helix content reduced; however, random coil and β-turn increased by acid and heat addition. Addition of heat coagulation to IEP after alkaline extraction increased solubility from 62.94% to 94.74%. However, the emulsification and surface hydrophobicity were decreased during heat and acid-assisted extraction. The in-vitro digestibility was the highest at 83.57% in alkaline-acid extraction, followed by heat and IEP. The aroma profile of RBP shows a complex mixture of ethanol-2-butoxy, 2-methyl-4-vinyl-phenol, 2,4—heptagonal, (E,E)-, Undecane, and 5-methyl to form a typical flavor with waxy and rancid undernotes. The total amount of volatile compounds in conventional extraction was 1.97 μg/g, while alkaline-acid extraction with IEP had only 0.87 μg/g. The RBP from alkaline-acid extraction with IEP showed the least volatile compounds and most neutral proteins.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104033"},"PeriodicalIF":3.9,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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