Journal of Cereal Science最新文献_第9页

Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten 磁场通过促进淀粉和面筋之间的相互作用抑制冷冻面团的变质

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104079

Ting-Shi He , Han Tao , Mei Liu

{"title":"Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten","authors":"Ting-Shi He , Han Tao , Mei Liu","doi":"10.1016/j.jcs.2024.104079","DOIUrl":"10.1016/j.jcs.2024.104079","url":null,"abstract":"<div><div>Herein, magnetic field (MF) cryoprotection of frozen dough was determined by evaluating the contribution of individual components (gluten and starch) in reconstituted dough system. Due to the addition of MF-assisted frozen gluten (MF-G) and starch (MF-S), the dough maintained a more continuous gluten network, as evidenced by a longer stability time and a lower degree of weakening. In contrast to conventional frozen groups, the K<sub>sv</sub> and K<sub>q</sub> of MF-G and MF-S groups showed significant increase, indicating stronger binding interactions. There was an improvement in both the MF-G and MF-S groups with respect to heating and shearing stability, as evidenced by the decreases in peak, and setback viscosities, as well as a 15.38% increase in breakdown viscosity. MF treatment increased the ionic, hydrogen, and covalent bonds between gluten and starch, resulting in an increased thermal degradation temperature of 1.55 °C and a reduction of thermogravimetric loss of 2.02%. As a result of these findings, MF has the ability to maintain dough stability against freeze-induced deterioration, providing more insights into the application of MF on the industrial processing and physiological aspects of frozen dough.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104079"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182922","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

Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104080

Annisa Fitriati , Pakkawat Detchewa , Anuchita Moongngarm

{"title":"Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine","authors":"Annisa Fitriati , Pakkawat Detchewa , Anuchita Moongngarm","doi":"10.1016/j.jcs.2024.104080","DOIUrl":"10.1016/j.jcs.2024.104080","url":null,"abstract":"<div><div>Rice flour is a commonly used alternative to wheat flour in gluten-free fettuccine (GFF); however, its high starch digestibility and glycemic index can hinder its health benefits. This study produced GFF with a low glycemic index by replacing rice flour with a starch-lipid complex (SLC) prepared by heat-inducing a high amylose rice starch to form a complex with stearic acid. The GFF was prepared by substituting rice flour with SLC at 0, 10, 15, and 20%. The optimal replacement level was evaluated from the quality aspects of estimated glycemic index (eGI), slow digestible starch (SDS), and resistant starch (RS) content in GFF. The results indicated that SLC contained higher levels of RS and SDS than native rice starch (NRS). The GFF prepared by replacing rice flour with SLC at 20% had higher SDS (20.87%) and RS (4.34%) content and lower eGI value (67.06) than GFF without SLC addition (91.49). Texture profile analysis and scanning electron microscopy revealed significant differences between the GFF samples. Replacing rice flour with SLC at 20% had acceptable GFF quality with low cooking loss. The findings suggested that SLC had great potential and could be effectively utilized to produce low glycemic index gluten-free fettuccine and other pasta products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104080"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182923","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

Genetic analysis of grain protein content and deviation in wheat

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104099

Rohan Richard , Alison Lovegrove , Paola Tosi , Richard Casebow , Mervin Poole , Luzie U. Wingen , Simon Griffiths , Peter R. Shewry

{"title":"Genetic analysis of grain protein content and deviation in wheat","authors":"Rohan Richard , Alison Lovegrove , Paola Tosi , Richard Casebow , Mervin Poole , Luzie U. Wingen , Simon Griffiths , Peter R. Shewry","doi":"10.1016/j.jcs.2024.104099","DOIUrl":"10.1016/j.jcs.2024.104099","url":null,"abstract":"<div><div>Grain protein content (GPC) is generally inversely correlated with grain yield (GY) but some genotypes consistently have higher or lower grain protein contents than predicted by simple regression analysis: this is called grain protein deviation (GPD). Positive GPD reflects greater nitrogen use efficiency and is an important target for breeders to develop more sustainable types of wheat.</div><div>Here, we investigate the genetic architecture of GPC, GY, thousand grain weight (TGW) and GPD using a population of 104 doubled haploid lines derived from a cross between two cultivars with positive (Hereward) and negative (Malacca) GPD and grown in replicated randomised field trials over three years. A total of 9 QTL were detected for all traits, five for GPC, two for GPD and one each for GY and TGW. All of the increasing alleles for GPC and GPD and the single QTL for TGW were contributed by Hereward while Malacca contributed the single increasing allele for GY. The two QTLs for GPD located on chromosomes 3A and 5B explained 23.3% and 16.6% of the variance in the sample sets, respectively. Three QTL for GPC (on chromosomes 3A, 3B, 5B) each explained more than 14% of the variance, with those on chromosomes 3A and 5B having similar locations to the GPD QTLs on the same chromosomes. A survey of the gene content between the markers bordering the confidence intervals for the two GPD QTLs on chromosomes 3A and 5B identified 136 and 704 protein coding genes, respectively, including possible candidate genes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104099"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182882","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

Impact dehulling of browntop millet: Its physical and nutritional characterization

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104078

Shagolshem Mukta Singh, P. Srinivasa Rao

{"title":"Impact dehulling of browntop millet: Its physical and nutritional characterization","authors":"Shagolshem Mukta Singh, P. Srinivasa Rao","doi":"10.1016/j.jcs.2024.104078","DOIUrl":"10.1016/j.jcs.2024.104078","url":null,"abstract":"<div><div>The present study investigated the dehulling characteristics of browntop millet using an impact force-based method, with a focus on the effects of grain moisture content (8, 10, & 12%), impeller operating speed (1100, 1250, & 1400 rpm), and number of passes (NoP) (3, 5, & 7 passes). The responses included dehulling efficiency (DE), head yield (HY), percentage of broken (PoB), milling efficiency (ME), and grain loss (GL). With the increase in impeller speed from 1100 to 1400 rpm, the DE increased from 72.67% to 94.87% while the HY reduced from 57.24 to 38.54%. The optimized levels of the variables were found as 12% moisture content, 1234.93 rpm of impeller speed, and 5.94 NoP, while the DE, HY, PoB, ME, and GL obtained at the optimized levels were found as 76.98%, 42.57%, 3.51%, 70.89%, and 10.81%, respectively. Multivariate analysis was conducted to understand the correlation between the responses. It showed a positive correlation between ME and DE, and an almost null correlation between ME and PoB. The research also examined the alteration in physical properties, proximate composition, anti-nutrients, and functional properties of the grain. The tannin and phytate content reduced after dehulling from 0.64 to 0.26 and 1.04 to 0.81 mg g<sup>−1</sup>, respectively. Statistical analysis revealed that the operating factors significantly impacted dehulling characteristics and suggested that impact dehulling offers an effective and efficient approach to processing browntop millet.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104078"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182921","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

Interaction of brown rice phenolics with starch digestive enzymes and starch-iodine complex: Their effects on rice starch digestion 糙米酚类物质与淀粉消化酶和淀粉碘复合物的相互作用：它们对大米淀粉消化的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104066

Fei-Fei Wu , Huan-Huan Li , Xiao-Tong Zhai , Cong-Cong Qiao , Na-Na Wu , Bin Tan

{"title":"Interaction of brown rice phenolics with starch digestive enzymes and starch-iodine complex: Their effects on rice starch digestion","authors":"Fei-Fei Wu , Huan-Huan Li , Xiao-Tong Zhai , Cong-Cong Qiao , Na-Na Wu , Bin Tan","doi":"10.1016/j.jcs.2024.104066","DOIUrl":"10.1016/j.jcs.2024.104066","url":null,"abstract":"<div><div>This study aimed to investigate the interactions of phenolics from three varieties of brown rice with starch digestive enzymes, the starch-iodine complex, and their impact on rice starch digestion. The results indicated that all phenolics markedly inhibited rice starch digestion, with bound phenolics from <em>indica</em> rice showing the most pronounced inhibition. The observation of static fluorescence quenching with a concentration-dependent effect suggested the potential for an interaction between phenolics and starch digestive enzymes. Furthermore, the bound phenolics exhibited enhanced quenching properties in comparison to their corresponding free forms, which is consistent with the starch-iodine binding affinity experiment. The formation of starch-iodine complexes was found to be impeded in the presence of phenolics, which resulted in an alteration of the microstructural arrangement of starch molecules by the phenolics. Moreover, the phenolics resulted in a significant increase in the proportion of resistant starch (RS), accompanied by a concurrent decrease in rapidly digestible starch (RDS). Of these, the effects of indica rice bound phenolics were particularly noteworthy, with a substantial increase in RS content from 7.15% to 24.63%, representing a 2.45-fold increase. The findings highlighted that brown rice phenolics could be an effective means of modulating starch digestibility in starchy foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104066"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182916","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

Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104091

Eduardo de Jesús Mendoza Moreno , Heidi María Palma-Rodríguez , Juan Pablo Hernández-Uribe , Sergio Soto-Simental , José De J. Berrios , Apolonio Vargas-Torres

{"title":"Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making","authors":"Eduardo de Jesús Mendoza Moreno , Heidi María Palma-Rodríguez , Juan Pablo Hernández-Uribe , Sergio Soto-Simental , José De J. Berrios , Apolonio Vargas-Torres","doi":"10.1016/j.jcs.2024.104091","DOIUrl":"10.1016/j.jcs.2024.104091","url":null,"abstract":"<div><div>Currently, consumers exhibit heightened interest in the nutritional quality of baked foods. The germination process of wheat affects the chemical composition of flours, the morphological characteristics of starches, and the digestibility properties of proteins and starches. Wheat grains were germinated (GG) for periods of 12 and 48 h. Mixtures were prepared using the germinated flour with different proportion of ungerminated (UG)flour for bread production. The germination time of the wheat grains resulted in alterations in lipid, protein, and carbohydrate content of the flours. Germination of wheat for 12-h (GG-12 h) caused a reduction in the values of maximum extension resistance (0.28 N–0.11 N) and maximum extensibility (10.19 mm–4.15 mm) in the dough, when compared to the UG wheat dough. Breads made with germinated flours exhibited a higher specific volume and a lower hardness compared to breads made with ungerminated flour. This is attributed to the enhanced gas retention capacity during fermentation and the interaction of gluten proteins modified by germination. Rapid digestibility of starch (RDS) value in the GG-48 h bread, was lower, 38.18%, compared to UG bread, 44.51%. Conversely, the slow digestibility of starch (SDS) value in the GG-48 h bread was higher, 13.15%, compared to UG bread, 3.32%. Also, the <em>in vitro</em> protein digestibility value in the GG-48 h was higher, 80.32% compared to UG bread, 76.61%, which indicated that the germination process favors the quality of the bread.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104091"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182884","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

Modified flour of pigmented rice and its structure-activity relationship after hydrothermal pre-treatments: Validation through physicochemical, structural, molecular modelling and simulation insights

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104082

Jayanthi Balakrishnan , Manoj Srinivas Ravi , Thirumalaisamy Rathinavel , Balasubramani Govindasamy , Indra Arulselvi Padikasan

{"title":"Modified flour of pigmented rice and its structure-activity relationship after hydrothermal pre-treatments: Validation through physicochemical, structural, molecular modelling and simulation insights","authors":"Jayanthi Balakrishnan , Manoj Srinivas Ravi , Thirumalaisamy Rathinavel , Balasubramani Govindasamy , Indra Arulselvi Padikasan","doi":"10.1016/j.jcs.2024.104082","DOIUrl":"10.1016/j.jcs.2024.104082","url":null,"abstract":"<div><div>Pigmented rices are one of the key staple foods to reverse the type II diabetes. Mappillai samba (MS), pigmented and White Ponni (WP), are mostly used rices in South India. This study focused on antidiabetic activity of modified flours of MS and WP rice upon hydrothermal pretreatments: brown (B), unpolished (UP), and parboiled polished (PP). Modified rice flour exhibited gradual amplification of releasing adequate sugar, starch and amylose. They showed 90.81–80.92 % inhibition in MS than WP's (66.25–49.90 %) against α-amylase, whereas α-glucosidase was high inhibition (88.20–73.30 %) compared to White (40 %). SEM, FTIR, XRD and DSC profiles of modified red and white rice flours provided the essential evidences and correlation for the changes in functional groups, polymerizing degree and thermo-diffraction resulted in metabolite-antidiabetic relationship. Eleven compounds of MS were taken for <em>in</em> <em>silico</em> validation opposing α-amylase and α-glucosidase. Molecular docking of MS rice flour revealed that stigmasterol and cycloartenol displayed highest docking scores of −9.9 and −9.7 kcal/mol, found most effective against diabetic targets. 3D docking pose and 2D plots deliver evidence for MS flour's low glycemic index. This study suggests that consumption of pigmented rice helps to control the blood sugar levels in people with type II diabetes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104082"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182885","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

Structural analysis of wheat glutenins by diagonal electrophoresis for disulfide bond detection 通过对角电泳检测二硫键，分析小麦谷蛋白的结构

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104088

Keiko Kizawa , Tatsuya Sonoda , Shizen Ohnishi , Katsuyuki Hayakawa

{"title":"Structural analysis of wheat glutenins by diagonal electrophoresis for disulfide bond detection","authors":"Keiko Kizawa , Tatsuya Sonoda , Shizen Ohnishi , Katsuyuki Hayakawa","doi":"10.1016/j.jcs.2024.104088","DOIUrl":"10.1016/j.jcs.2024.104088","url":null,"abstract":"<div><div>Gluten is a wheat-specific protein aggregate that strongly affects dough properties and mainly comprises glutenins and gliadins. Glutenins form large complexes through intermolecular disulfide bonds, which have not been fully structurally characterized. Herein, the structures of glutenins in four wheat cultivars were analyzed via CNBr digestion, which resulted in cleavage at methionine residues to afford peptides with molecular weights close to those of intact high-molecular-weight glutenin subunits (HMW-GSs). The diagonal electrophoresis of these peptides enabled the partial visualization of the disulfide bond–connected glutenin structure. This structure was formed before the mixing of flour and water and was present in all cultivars, with its composition depending on the cultivar-specific glutenin genotype. The constituent proteins were identified as HMW-GSs, low-molecular-weight glutenin subunits, α-gliadin, and serpin using liquid chromatography-tandem mass spectrometry. These results demonstrated that HMW-GSs formed a complex with disulfide bonds, even though the cysteines used for head-to-tail bonding were cleaved by CNBr. Until now, the HMW-GSs in glutenins were thought to be linearly disulfide-bonded via head-to-tail bonds. However, our results suggest that the cysteines in the central part are also disulfide-bonded, forming a branched structure.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104088"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182925","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

Production and characterization of nixtamalized teosinte–nixtamalized maize tortillas

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104093

Stephanie E. Silva-Fernández, Silverio García-Lara, Sergio O. Serna-Saldívar

引用次数: 0

Excessive nitrogen application reduces eating quality by changing the starch molecular structure and physicochemical properties of inferior grains

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104097

Can Zhao, Yue Chen, Kunlun Liu, Guangming Liu, Jiaming Lu, Weiling Wang, Zhongyang Huo

{"title":"Excessive nitrogen application reduces eating quality by changing the starch molecular structure and physicochemical properties of inferior grains","authors":"Can Zhao, Yue Chen, Kunlun Liu, Guangming Liu, Jiaming Lu, Weiling Wang, Zhongyang Huo","doi":"10.1016/j.jcs.2024.104097","DOIUrl":"10.1016/j.jcs.2024.104097","url":null,"abstract":"<div><div>The nitrogen application rate strongly influences the eating quality (EQ) of rice. However, the starch molecular structure mechanism underlying the differences in taste quality between superior (SG) and inferior grains (IG) and their response to nitrogen application rates must be further studied. In this study, the starch molecular structure (SMS), starch physicochemical properties (SPP) and EQ of SG and IG were determined under four nitrogen application rates (N1:0, N2:195, N3:270 and N4:345 kg ha<sup>−1</sup>). We found that the SMS-related indicators of excessive nitrogen application (ENA, N4) were 8.45%–32.59% lower than those of N1. ENA decreased the EQ by 11.2%–30.3%. ENA has a strong influence on both the SMS and SPP. The fa and (fa + fb1)/(fb2 + fb3) of ENA were significantly greater than those of N1. ENA decreased the percentage of A and B chains by 11.2–47.2% and increased the percentage of C chains by 46.8–80.6%. Correlation analysis revealed that the amylose chain length distribution was closely related to the rice EQ. The SMS and SPP of IG were more sensitive to the ENA. The relatively high contents of C chains and fb1 in IG contribute to poor EQ. In summary, the starch physicochemical properties and molecular structure of IG are more susceptible to the effects of ENA, resulting in poor EQ.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104097"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182486","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