Journal of Cereal Science最新文献

{"title":"Improvement of rice bread by the addition of chickpea aquafaba","authors":"Ana Ligia Vargas ,&nbsp;Noriaki Aoki ,&nbsp;Daisuke Nei ,&nbsp;Tetsuya Araki","doi":"10.1016/j.jcs.2025.104183","DOIUrl":"10.1016/j.jcs.2025.104183","url":null,"abstract":"<div><div>Despite current interests and trends, gluten-free breads such as rice breads cannot achieve the same loaf volumes and desirable textural characteristics as their wheat counterparts. Aquafaba (AQ), protein-rich wastewater from cooking legumes, with chickpeas being the most widely studied, shows promise for enhancing bakery product quality as a novel clean ingredient. Rice bread was prepared using four rice varieties chosen due to their varying amylose contents: Hoshiyutaka (HO), Mizuhochikara (MZ), Hinohikari (HI), and Milky Queen (MQ). In the bread formulation, water was substituted with aquafaba foam at 0 %, 50 %, and 100 % (w/w). Aquafaba application increased the loaf volume in samples made from HI, MZ, and HO. No differences were detected for MQ samples. With the increase in the AQ percentage, bread samples exhibited a more open crumb structure, characterized by larger cells. HO, MZ, and HI samples with AQ substitution showed significantly lower hardness values throughout the 3 days analyzed. Higher amylose cultivars showed larger hardness differences with the application of AQ. Not all samples displayed significant differences between 50 % and 100 % AQ. In conclusion, AQ can positively impact rice bread's loaf volume and textural characteristics even with a 50 % substitution.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104183"},"PeriodicalIF":3.9,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824166","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}

{"title":"Effect of grain properties and extraction methods on the functional, antioxidant, and structural behaviors of arabinoxylan from sorghum cultivars","authors":"Govindarasu Priyanga ,&nbsp;Arun Prasath Venugopal ,&nbsp;Habyarimana Ephrem ,&nbsp;Perraulta Lavanya ,&nbsp;Abhipriya Patra ,&nbsp;Jaymina Murdamootoo ,&nbsp;Narayanasamy Sangeetha","doi":"10.1016/j.jcs.2025.104175","DOIUrl":"10.1016/j.jcs.2025.104175","url":null,"abstract":"<div><div>The arabinoxylan (Ax) from the sorghum cultivars, namely Parbhani Moti (PM), Parbhani Sakthi (PS), and ICSV15021, were assessed for their functional, antioxidant and structural properties of Ax, and the physical properties of these sorghum grains. This research aimed to 1) Extract the functional components of the sorghum cultivars. 2) Evaluate the effect of grain properties and extraction techniques on Ax's functional, antioxidant, and structural properties. 3) Optimize the extraction method for applications in food and biological industries. The techniques adopted in this study are autoclave extraction (AU), enzymatic-assisted alkaline extraction (AK), and ultrasound extraction (U). The highest percent yield of arabinoxylan is 21.1 % by ultrasonic extracted Ax. The highest water and oil absorption capacity, swelling, and solubility were observed in the U-extracted Ax of all three cultivars. The SEM study showed that the U-extracted ax has a highly porous structure, and the destructed surface was recorded in the AK-extracted Ax. XRD spectrum (19.76–22.13°) signifies the amorphous nature of arabinoxylan from all the extractions. FTIR spectra showed the variation in the peaks of 3028–3635 cm⁻¹, 2765-2991 cm⁻¹, 1199-1487 cm⁻¹, and 875-1176 cm⁻¹ in all extractions. It shows the -OH stretch and C-O stretching vibrations of Ax. The particle size of Ax is in the range of 786.4–3138 d nm. The zeta potential analysis revealed that Ax is an anionic polysaccharide. The results obtained from the present study can be used for food and biological applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104175"},"PeriodicalIF":3.9,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143824167","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}

{"title":"Optimizing processing sequences in combined techniques for rice starch modification: A mini review of current understanding","authors":"Jingxian An ,&nbsp;Zhipeng Zhang ,&nbsp;Yuan Yao","doi":"10.1016/j.jcs.2025.104179","DOIUrl":"10.1016/j.jcs.2025.104179","url":null,"abstract":"<div><div>Rice starch modification has gained significant attention due to its widespread applications in food industries. Despite its advantages including hypoallergenic properties, fine particle size, neutral taste, and bright white color, native rice starch faces critical limitations such as poor water solubility, high sensitivity to shear forces, and inability to withstand high temperatures. While diverse single modification methods have been developed, they often face challenges including high energy costs, time-consuming processes, and limited modification effects, particularly due to rice starch's inherently stable A-type crystalline structure. This review systematically examines how strategically combining multiple processing techniques can overcome these limitations through synergistic effects. The paper analyzes the rationale, optimal processing sequences, and applications of combined food processing techniques for various rice-based products and materials. Chemical modifications and mechanical-assisted treatments (pulsed electric field, ultrasound) typically serve as effective pretreatments, with citric acid showing the highest effectiveness among acid modifications. PEF pretreatment is specifically combined with enzymatic hydrolysis to overcome inefficiencies in modifying high-amylose rice, while ultrasound treatment creates porous structures and is preferentially applied to brown rice to improve sensory attributes and reduce cooking time. Traditional thermal treatments (annealing, heat-moisture, dry heat) and innovative methods (microwave, infrared radiation) demonstrate varying effectiveness based on rice amylose content, with greater success in modifying low-amylose varieties. Notably, infrared radiation shows high potential for modifying pigmented rice while preserving bioactive compounds. Novel approaches including 3D printing and high-pressure homogenization are also explored. Cold plasma treatment emerges as particularly promising for industrial-scale, eco-friendly starch modification. The review addresses key implementation challenges, particularly raw material variability and processing parameter optimization, proposing data-driven solutions for standardizing production processes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104179"},"PeriodicalIF":3.9,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143848638","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}

{"title":"The anti-inflammatory and anti-cancer effects of tartary buckwheat sprouts in lipopolysaccharide-stimulated macrophage (RAW264.7) cells and lung (H1975) cells","authors":"Tseng-Hsing Wang ,&nbsp;Chi-Hsein Chao ,&nbsp;Mei-Kuang Lu","doi":"10.1016/j.jcs.2025.104180","DOIUrl":"10.1016/j.jcs.2025.104180","url":null,"abstract":"<div><div>Tartary buckwheat (<em>Fagopyrum tataricum</em>), known for its resilience and higher levels of bioactive compounds particularly rutin, is a group of pseudocereals of the genus <em>Fagopyrum</em> in the <em>Polygonaceae</em> family. During germination, enzymatic activity in tartary buckwheat sprouts converts bound forms of flavonoids (like rutinosides) into free rutin, and increases its bioavailability. Rutin is a versatile flavonoid with broad-spectrum benefits for cardiovascular, metabolic, neurological, and immune health. Tartary buckwheat sprouts are a potent natural source of rutin, leveraged for their enhanced bioactive profile through germination. This positions them as a valuable functional food, with research continuing to explore optimal cultivation and processing methods to maximize health benefits. Obtaining sprouts rather than grains has the advantages of life cycle shortening and being eco-friendly during cultivation. The methanolic extract of tartary buckwheat sprouts (MESP) was prepared and compared with MES (methanolic extract of tartary buckwheat seeds) to explore its bioactivities. The results show that the content of rutin can reach 32 mg/g dry weight. In LPS-exposed to RAW264.7 macrophages, MESP inhibits the transforming growth factor β (TGFβ), IL-1β, and IL-6 release. MESP exhibited higher anti-inflammatory potential than that of MES. We firstly demonstrated that its suppression was manipulated via AKT/p-38/TGFRII signaling. MESP impaired the growth of H1975 lung cancer cells. Its inhibition was through FAK/AKT/ERK34 signaling. The facts of tartary buckwheat sprouts possessing dual functions of anti-inflammatory and anti-cancer activities suggested tartary buckwheat sprouts are a valuable source to be of functional food.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104180"},"PeriodicalIF":3.9,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816824","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}

{"title":"Enhancing drying efficiency and physicochemical & antioxidant properties of germinated brown rice through microwave incorporation","authors":"Xiaoyu Tie ,&nbsp;Nannan An ,&nbsp;Da Huo ,&nbsp;Lina Wan ,&nbsp;Dong Li ,&nbsp;Dan Zhao ,&nbsp;Lijun Wang ,&nbsp;Yong Wang","doi":"10.1016/j.jcs.2025.104172","DOIUrl":"10.1016/j.jcs.2025.104172","url":null,"abstract":"<div><div>This study investigates the effects of hot air drying (HAD), microwave drying (MD) and hot air microwave rolling-bed drying (HAMRD) on the drying quality of germinated brown rice (GBR) using freeze-drying (FD) as a control. Our findings revealed that MD and HAMRD further shortened drying time by over 40 % and 71 % compared to HAD, respectively. The effective water diffusion coefficient (<em>D</em>_<em>eff</em>) and water activity (<em>a</em>_<em>w</em>) of HAMRD were in the range of 8.56 × 10⁻¹⁰-1.29 × 10⁻⁹ m²/s and 0.31–0.33, respectively. MD0.8W/g owned the lowest Δ<em>E</em> value (1.87) among all samples. Temperature increase and microwave radiation decreased the relative crystallinity of starch, but enhanced the gelatinization degree. The lowest hardness (106.57 N) and cohesiveness (0.11), highest adhesion (20.71 N) and chewiness (9.73 N) were observed in HAMRD 70 °C. The average content of protein, total phenols, and total flavonoids in HAMRD were 111.32 μg/g, 6.73 mg/g, and 4.11 mg/g, respectively. The average antioxidant capacities of DPPH and ABTS in HAMRD were 16.87 μmol TE/g DW and 11.32 μmol TE/g DW, respectively. Compared with the other three drying methods, HAMRD is a more efficient and promising alternative for drying GBR, balancing quality preservation and drying time.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104172"},"PeriodicalIF":3.9,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816825","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}

{"title":"Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition","authors":"Hui Liu ,&nbsp;Xiao-Hong Sun ,&nbsp;Ke-Xue Zhu ,&nbsp;Xiao-Na Guo","doi":"10.1016/j.jcs.2025.104177","DOIUrl":"10.1016/j.jcs.2025.104177","url":null,"abstract":"<div><div>The relationship between large-magnitude dough extensibility with gluten molecular interactions and subunit compositions were studied. Dough extensibility, a critical property for Lamian making, was achieved by adding sodium metabisulfite (SMBS) and improved by decreasing the pH level (6.3), which was indicated by the decrease in tensile force and increase in tensile distance. However, the loss of dough extensibility was induced by the prolonged resting time, which was more pronounced for doughs at low SMBS addition (0.005 %) and high pH value (10.8 and 13.0). Changes in the intermolecular forces and gluten subunits were associated with the loss of dough extensibility, accompanied with a fragmented gluten network. As the resting time increased, doughs at low SMBS addition and high pH showed decreases in free sulfhydryl groups and sodium dodecyl sulphate-extractable protein (SDS-EP) and increases in disulfide bonds. Increasing ionic bonds at high alkaline pH also contributed to high tensile stress and low tensile strain. The extractability of gliadin and D-low-molecular-weight glutenin subunits decreased at high pH value. Optimal level of disulfide and hydrogen bonds along with an appropriate gluten subunit distribution would play a constructive role in improving the large-magnitude dough extensibility.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104177"},"PeriodicalIF":3.9,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785633","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}

{"title":"Status of processing, nutritional and edible properties of rice after various degree of milling of brown rice","authors":"Lele Lu ,&nbsp;Qin Shen ,&nbsp;Shibo Yu ,&nbsp;Zhenjiang Li ,&nbsp;Yanchun Wu ,&nbsp;Jiaxin Liang ,&nbsp;Lijuan Liu ,&nbsp;Lidong Wang ,&nbsp;Changyuan Wang","doi":"10.1016/j.jcs.2025.104176","DOIUrl":"10.1016/j.jcs.2025.104176","url":null,"abstract":"<div><div>This study examined the effect of bran degree (BD) ranging from to 0–10 % on the structural features, processing characteristics and edible quality of the Daohuaxiang paddy variety (Japonica variety). The results demonstrated that as BD decreased, the aleurone layer was destroyed, and the aleurone grains (AG) were flowed out and accumulated on the rice surface. With a decrease in BD, the defective kernels decreased from 33.15 % to 1.00 %, the yellow-colored kernels decreased from 4.50 % to 0.05 %, the fat, protein and fiber contents were reduced by 88.04 %, 15.54 % and 34.48 %, respectively. However, when BD was maintained at 5–10 %, the change in the whole kernels and broken kernels was not significant. When BD ranged from 0 to 7 %, the hardness and cohesiveness of cooked rice exhibited no significant difference, but elasticity and chewiness demonstrated different trends. The taste value of uncooked rice peaked at 4 % BD, whereas the decline in the taste value of cooked rice was more gradual between 2 and 6 % BD. These findings suggest that it is feasible to enhance the nutritional value and improve edible quality by controlling BD, which can provide theoretical support for the production of high value-added rice and reasonably well-milled rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104176"},"PeriodicalIF":3.9,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783428","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}

{"title":"Graphene irradiation heating on corn grains: Effects on bioactive compounds, thermal, structural, and functional properties of corn flour","authors":"Abdulaziz Nuhu Jibril ,&nbsp;Jiang Zheng ,&nbsp;Rui Zhu ,&nbsp;Mustapha Muhammad Nasiru ,&nbsp;Ambika Paswan ,&nbsp;Jichao Huang ,&nbsp;Kunjie Chen","doi":"10.1016/j.jcs.2025.104174","DOIUrl":"10.1016/j.jcs.2025.104174","url":null,"abstract":"<div><div>Drying methods often suffer from high-temperature strategies that lead to overheating and uneven drying. However, graphene may provide significant improvements due to its ability to dry products at low temperatures and convert electro-thermal energy effectively. This study used a graphene far-infrared dryer to investigate the impacts of different corn varieties (ZD88 and RP909) at varying infrared temperatures of 35, 45, and 55 °C. It also analyzed the changes in various bioactive compounds, structural and functional properties of corn flour. The findings indicate a maximum reduction of relative crystallinity in RP909 by 20.19 %, and changes were observed in the structural order of protein content at 55 °C. The results observed a decrease in gelatinization enthalpy with an increase in gelatinization temperature. However, the <em>in vitro</em> digestibility for ZD88 shows that the slowly digestible starch recorded an increase of 14.15 %, while rapidly digestible starch and resistant starch observed a higher decrease of 9.38 % and 23.56 %. It was revealed that ZD88 recorded a higher phenolic value at 35 °C. Additionally, ZD88 and RP909 demonstrate a reduction in oil absorption capacity and water absorption capacity, while increasing their water absorption index and water solubility index on corn flour. This research highlighted that graphene irradiation heating systems could be a promising solution to enhance corn flour characteristics for industrial applications.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104174"},"PeriodicalIF":3.9,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785632","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}

{"title":"The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality","authors":"Wenliang Zhao,&nbsp;Yi Lyu,&nbsp;Ling Xiong,&nbsp;Luanfeng Wang,&nbsp;Fang Wang,&nbsp;Haizhao Song,&nbsp;Xinchun Shen","doi":"10.1016/j.jcs.2025.104171","DOIUrl":"10.1016/j.jcs.2025.104171","url":null,"abstract":"<div><div>This study aimed to investigate the cryoprotective effects of wheat bran-soluble dietary fiber (WB-SDF) on the structural and functional stability of gluten proteins in frozen dough, addressing the limited research on the role of soluble dietary fiber in mitigating freeze-induced quality deterioration. Existing studies predominantly utilized whole dietary fibers, while WB-SDF, with superior hydration and functional properties, holds potential for enhancing frozen dough quality. Gluten protein samples were prepared with varying WB-SDF concentrations (0–8 %), subjected to frozen storage (−20 °C) for 0–60 days, and analyzed for hydration properties, surface hydrophobicity, secondary structure, disulfide bonds, molecular interactions, water distribution, and microstructure. Results demonstrated that 4 % WB-SDF addition optimally preserved gluten protein integrity. Compared with the control group, it significantly enhanced hydration and foaming capabilities, suppressed hydrophobic exposure, mitigated β-turn loss, and reinforced intermolecular forces by stabilizing hydrogen bonding and hydrophobic interactions. SDS-PAGE and SEM confirmed that 4 % WB-SDF promoted protein aggregation and stabilized the gluten network. These findings highlight WB-SDF as an effective cryoprotectant for frozen dough, facilitating high-value utilization of wheat bran and advancing whole wheat product development.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104171"},"PeriodicalIF":3.9,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785631","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}

{"title":"Development of a NIRS-based prediction model for measurement of whole wheat flour arabinoxylan content to aid rapid germplasm screening","authors":"Adithya P. Balakrishnan ,&nbsp;Antil Jain ,&nbsp;Sumit Kr Singh ,&nbsp;Arvind Kumar Ahlawat ,&nbsp;Jai Prakash Jaiswal ,&nbsp;Anju Mahendru-Singh ,&nbsp;Rakesh Bhardwaj","doi":"10.1016/j.jcs.2025.104173","DOIUrl":"10.1016/j.jcs.2025.104173","url":null,"abstract":"<div><div>Arabinoxylan (AX) is the primary dietary fiber found in wheat. Analysing AX through biochemical methods is costly and time-consuming. Developing a secondary screening method using near-infrared spectroscopy (NIRS) coupled with chemometric analysis was successful. A NIRS-based prediction model for total arabinoxylan (TOT-AX) and water-extractable arabinoxylan (WE-AX) content was developed using a panel of wheat germplasm lines, including exotic collections, indigenous cultivars and landraces, employing modified partial least square (mPLS) regression. Among various mathematical treatments, the third derivative produced better results, and the model showed RSQ_internal values of 0.841 and 0.828, as well as RSQ_external values of 0.694 and 0.605 for the whole wheat flour TOT-AX and WE-AX, respectively present in whole wheat flour. Upon validation on independent sets, an RSQ value of 0.883 for TOT-AX and 0.761 for WE-AX was obtained, proving the reliability of the model. This prediction model provides a rapid and cost-effective method to screen large germplasm, allowing for the identification of high arabinoxylan wheat genotypes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104173"},"PeriodicalIF":3.9,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783427","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}