Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Interfacial Effects Induced by Nanobubbles: Characteristics, Consequences, and Applications in Sustainable Food Processing, Commercial Quality, and Human Health","authors":"Congyi Xu,&nbsp;Hao Wang,&nbsp;Tiange Pan,&nbsp;Haiqi Chen,&nbsp;Donghong Liu,&nbsp;Wenjun Wang","doi":"10.1111/1541-4337.70303","DOIUrl":"10.1111/1541-4337.70303","url":null,"abstract":"<div>\u0000 \u0000 <p>Nanobubbles (NBs) are gas bubbles with diameters less than 1 µm in liquids, creating spherical gas–liquid interfaces at the nanoscopic scale; meanwhile, their preparation techniques and detection methods have been extensively studied. It is worth noting that NBs exhibit ultra-high specific surface areas, unique charge distributions, and enhanced mass and heat transfer characteristics, making them highly interactive with substances at the interface. These unique interfacial interactions lead to great potential for applications in the fields of environment, agri-food, and medicine. Insights into these interfacial mechanisms are essential for effectively guiding and optimizing their practical applications. Therefore, this review focuses on the gas–liquid interfacial characteristics of NBs, such as exceptional stability and excellent gas transfer efficiency. Moreover, it explores their interactions with surrounding substances, emphasizing the mechanisms through which NBs induce aggregation and self-assembly, modulate heat and mass transfer, and trigger chemical reactions as well as mechanical damage. Additionally, this review compiles NB's potential applications in sustainable food processing and human health, including optimizing food processing efficiency, reducing energy consumption and pollution, improving product sensory and nutritional quality, and enhancing human digestion and absorption. Future studies are suggested to elucidate their interaction mechanisms with various components in complex food systems and to further refine safety issues and process optimization. These efforts will benefit the long-term sustainability of human development.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145197632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functionalized Gelatin-Based Materials: Advancing Bio-Fabrication Applications for Cell-Cultured Meat","authors":"Yuan Xu,&nbsp;Dongyin Liu,&nbsp;Xin Zhang,&nbsp;Jun Yang,&nbsp;Jun Cao,&nbsp;Hui Ye,&nbsp;Longteng Zhang,&nbsp;Yanfu He,&nbsp;Chuan Li","doi":"10.1111/1541-4337.70306","DOIUrl":"10.1111/1541-4337.70306","url":null,"abstract":"<div>\u0000 \u0000 <p>Cell-cultured meat is an essential alternative source of animal meat. In in vitro cell culture, extracellular matrix (ECM) proteins are commonly used for cell adhesion and proliferation. However, using pure ECM proteins is challenging regarding cost-effectiveness and quality control. Gelatin has great potential to replace ECM proteins, but optimizing its performance to better mimic the real meat's structure and taste remains unclear. This review explores the potential application of cell-cultured meat using gelatin-based biomaterial instead of traditional ECM proteins. Functionalization strategies are employed to modulate the physical and biological properties of gelatin, enabling it to better match the structural and functional requirements of the ECM. In addition, the cell-cultured meat biomanufacturing process based on functionalized gelatin-based materials is reviewed, including module assembly, 3D or 4D bioprinting technologies. The positive effects of functional scaffolds on the quality changes in cultured meat are also briefly described. Gelatin-based scaffolds with excellent physical and biological properties provide sufficient mechanical support and create biomimetic environments, closely mimicking natural tissues. This makes them suitable for designing high-quality cultured meat. By addressing future challenges and promoting advanced technologies, the full potential of gelatin-based biomaterials can be realized and propelled to the forefront of innovative applications in cellular agriculture.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145197646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking","authors":"Adele Bunbury-Blanchette,&nbsp;Lihua Fan,&nbsp;Allison Walker,&nbsp;Gavin Kernaghan","doi":"10.1111/1541-4337.70295","DOIUrl":"10.1111/1541-4337.70295","url":null,"abstract":"<p>Vineyards support highly diverse communities of native yeasts, but only a small proportion are fermentative ascomycetes capable of alcoholic fermentation. Many non-fermentative species are also present, including a range of metabolically active basidiomycete yeasts that can influence wine aromatic profiles, especially in the early stages of fermentation. In some cases, basidiomycete yeasts, such as <i>Filobasidium</i>, <i>Rhodotorula</i>, <i>Sporobolomyces</i>, and <i>Vishniacozyma</i>, are more abundant and diverse than ascomycete yeasts in grape musts, with some persisting throughout fermentation. As the existing information on the role of basidiomycete yeasts in winemaking is fragmented, we synthesize the records of these yeasts in association with wine grapes and musts, as well as the research on their potential applications in winemaking. Basidiomycete yeasts are gaining attention for their unique biochemical contributions to wine flavor, influencing sensory attributes through the production of metabolites such as acids, higher alcohols, aldehydes, ketones, esters, and glycerol, as well as by their enzymatic activities and by the production or utilization of resources used by fermentative yeasts. Basidiomycete yeasts play especially important roles in shaping spontaneously fermented wines (which rely solely on the yeasts present on the grapes) and have the potential to help produce wines with increased aromatic complexity.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12478986/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145190571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein","authors":"Wensheng Ding,&nbsp;Yichen Bai,&nbsp;Devin J. Rose","doi":"10.1111/1541-4337.70299","DOIUrl":"https://doi.org/10.1111/1541-4337.70299","url":null,"abstract":"<p>Cooking has dramatic effects on the digestion and fermentation of food components. The changes that occur to starch and protein during nonenzymatic browning (NEB) have garnered attention due to health concerns. Among these changes, Maillard reaction, caramelization, and oxidation have major effects on starch and protein digestibility, as well as gut microbiota fermentation. The purpose of this review is to discuss how NEB reactions influence the digestibility of starch and protein from food materials and how this might affect gut fermentation with an emphasis on the implications for human gut health. Different reactions that happen during NEB can alter starch and protein digestibility differently. Maillard reaction products (MRPs) can decrease starch digestibility directly by reacting with starch and indirectly by inhibiting amylolytic enzymes. MRPs have a dichotomous effect on the gut microbiome, where they simultaneously increase the production of the beneficial microbial metabolite, butyrate, while also enriching for detrimental sulfate-reducing bacteria. A greater understanding of the effects of NEB on protein and starch digestibility and gut microbiota fermentation holds promise for advancing the development of healthier cooking techniques, potentially leading to meaningful improvements in health-promoting foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70299","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Surface-Enhanced Raman Scattering Enables Recognition and Classification of Multidimensional Foodborne Volatile Organic Compounds: A Review","authors":"Cheng Qu,&nbsp;Xin Feng,&nbsp;Sheng Li,&nbsp;Yaguang Yin,&nbsp;Mengke Su,&nbsp;Honglin Liu","doi":"10.1111/1541-4337.70298","DOIUrl":"https://doi.org/10.1111/1541-4337.70298","url":null,"abstract":"<div>\u0000 \u0000 <p>Surface-enhanced Raman scattering (SERS) has gained considerable attention for the analysis of foodborne volatile organic compounds (VOCs) due to its non-destructive, rapid, and ultrasensitive detection capabilities. However, the intrinsic properties of most VOCs, such as high volatility, low polarity, and low Raman scattering cross-sections, result in poor affinity toward metallic nanostructures and consequently low signal intensity, which hampers their direct detection via SERS. To overcome these challenges, various strategies have been developed to enhance the adsorption efficiency and signal response of VOCs on SERS substrates, thereby enabling the sensitive detection of Raman-inactive molecules. This critical review offers a comprehensive overview of the latest advancements in SERS techniques for the detection of foodborne VOCs. A range of popular strategies and their underlying principles to improve the VOC sensing capability of SERS platforms are discussed, including acquisition of SERS signal, enhancement of adsorption efficiency, and improvement of detection efficiency. Furthermore, the review critically examines the primary applications of SERS in the capture and sensing of various foodborne VOCs. Finally, the challenges and future prospects for the further development of SERS-based foodborne VOC analysis are outlined and summarized. The integration of SERS with a variety of strategies is expected to play a pivotal role in the evaluation of food quality and safety, driving the advancement of intelligent spectroscopic monitoring technologies in the future.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein","authors":"Wensheng Ding,&nbsp;Yichen Bai,&nbsp;Devin J. Rose","doi":"10.1111/1541-4337.70299","DOIUrl":"https://doi.org/10.1111/1541-4337.70299","url":null,"abstract":"<p>Cooking has dramatic effects on the digestion and fermentation of food components. The changes that occur to starch and protein during nonenzymatic browning (NEB) have garnered attention due to health concerns. Among these changes, Maillard reaction, caramelization, and oxidation have major effects on starch and protein digestibility, as well as gut microbiota fermentation. The purpose of this review is to discuss how NEB reactions influence the digestibility of starch and protein from food materials and how this might affect gut fermentation with an emphasis on the implications for human gut health. Different reactions that happen during NEB can alter starch and protein digestibility differently. Maillard reaction products (MRPs) can decrease starch digestibility directly by reacting with starch and indirectly by inhibiting amylolytic enzymes. MRPs have a dichotomous effect on the gut microbiome, where they simultaneously increase the production of the beneficial microbial metabolite, butyrate, while also enriching for detrimental sulfate-reducing bacteria. A greater understanding of the effects of NEB on protein and starch digestibility and gut microbiota fermentation holds promise for advancing the development of healthier cooking techniques, potentially leading to meaningful improvements in health-promoting foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70299","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Surface-Enhanced Raman Scattering Enables Recognition and Classification of Multidimensional Foodborne Volatile Organic Compounds: A Review","authors":"Cheng Qu,&nbsp;Xin Feng,&nbsp;Sheng Li,&nbsp;Yaguang Yin,&nbsp;Mengke Su,&nbsp;Honglin Liu","doi":"10.1111/1541-4337.70298","DOIUrl":"https://doi.org/10.1111/1541-4337.70298","url":null,"abstract":"<div>\u0000 \u0000 <p>Surface-enhanced Raman scattering (SERS) has gained considerable attention for the analysis of foodborne volatile organic compounds (VOCs) due to its non-destructive, rapid, and ultrasensitive detection capabilities. However, the intrinsic properties of most VOCs, such as high volatility, low polarity, and low Raman scattering cross-sections, result in poor affinity toward metallic nanostructures and consequently low signal intensity, which hampers their direct detection via SERS. To overcome these challenges, various strategies have been developed to enhance the adsorption efficiency and signal response of VOCs on SERS substrates, thereby enabling the sensitive detection of Raman-inactive molecules. This critical review offers a comprehensive overview of the latest advancements in SERS techniques for the detection of foodborne VOCs. A range of popular strategies and their underlying principles to improve the VOC sensing capability of SERS platforms are discussed, including acquisition of SERS signal, enhancement of adsorption efficiency, and improvement of detection efficiency. Furthermore, the review critically examines the primary applications of SERS in the capture and sensing of various foodborne VOCs. Finally, the challenges and future prospects for the further development of SERS-based foodborne VOC analysis are outlined and summarized. The integration of SERS with a variety of strategies is expected to play a pivotal role in the evaluation of food quality and safety, driving the advancement of intelligent spectroscopic monitoring technologies in the future.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications","authors":"Yi Liu,&nbsp;Yi Kai,&nbsp;Dejian Huang,&nbsp;Shao Quan Liu,&nbsp;Yuyun Lu","doi":"10.1111/1541-4337.70296","DOIUrl":"https://doi.org/10.1111/1541-4337.70296","url":null,"abstract":"<p>Germination is emerging as a promising bioprocess to produce edible moringa sprouts with enhanced nutritional value and health benefits. Germinated moringa seeds could be marketed as a novel food ingredient for functional food formulations. Attempts to understand the bioactive compounds and their associated health benefits of moringa seeds and sprouts would be conducive to developing functional foods and nutraceuticals. This review summarizes germination and its impact on the bioactive compounds in moringa seeds and sprouts and discusses their bioactivities, with the mechanisms of action in cell and animal models being elucidated. Some applications of moringa seeds and sprouts in functional food formulations are also provided. Germination accumulates a range of bioactive compounds, particularly phenolic compounds, glucosinolates (GSLs), and their corresponding isothiocyanates (ITCs) in moringa seeds and sprouts. Of these, glucomoringin is the most abundant GSL. The health-promoting properties of moringa seeds and sprouts may be prominently associated with the glycosylated ITC, moringin, which is produced by the hydrolysis of glucomoringin. The reported bioactivities of moringa seeds and their extracts include antioxidation, anti-inflammation, antidiabetes, anti-carcinogenesis, and hepatoprotection. Multiple cell and animal studies have demonstrated the protective effects of moringa seeds and their extracts by activating antioxidant gene expression, thereby mitigating oxidative stress. Additionally, their ability to downregulate pro-inflammatory cytokines helps alleviate inflammation-associated chronic diseases such as diabetes and cancer. In conclusion, germination is an effective approach to enriching bioactive compounds in moringa seeds, which could be consumed as functional foods or serve as a novel bioingredient for the development of functional foods to prevent and/or alleviate chronic diseases.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70296","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications","authors":"Yi Liu,&nbsp;Yi Kai,&nbsp;Dejian Huang,&nbsp;Shao Quan Liu,&nbsp;Yuyun Lu","doi":"10.1111/1541-4337.70296","DOIUrl":"https://doi.org/10.1111/1541-4337.70296","url":null,"abstract":"<p>Germination is emerging as a promising bioprocess to produce edible moringa sprouts with enhanced nutritional value and health benefits. Germinated moringa seeds could be marketed as a novel food ingredient for functional food formulations. Attempts to understand the bioactive compounds and their associated health benefits of moringa seeds and sprouts would be conducive to developing functional foods and nutraceuticals. This review summarizes germination and its impact on the bioactive compounds in moringa seeds and sprouts and discusses their bioactivities, with the mechanisms of action in cell and animal models being elucidated. Some applications of moringa seeds and sprouts in functional food formulations are also provided. Germination accumulates a range of bioactive compounds, particularly phenolic compounds, glucosinolates (GSLs), and their corresponding isothiocyanates (ITCs) in moringa seeds and sprouts. Of these, glucomoringin is the most abundant GSL. The health-promoting properties of moringa seeds and sprouts may be prominently associated with the glycosylated ITC, moringin, which is produced by the hydrolysis of glucomoringin. The reported bioactivities of moringa seeds and their extracts include antioxidation, anti-inflammation, antidiabetes, anti-carcinogenesis, and hepatoprotection. Multiple cell and animal studies have demonstrated the protective effects of moringa seeds and their extracts by activating antioxidant gene expression, thereby mitigating oxidative stress. Additionally, their ability to downregulate pro-inflammatory cytokines helps alleviate inflammation-associated chronic diseases such as diabetes and cancer. In conclusion, germination is an effective approach to enriching bioactive compounds in moringa seeds, which could be consumed as functional foods or serve as a novel bioingredient for the development of functional foods to prevent and/or alleviate chronic diseases.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 6","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70296","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin","authors":"Jun Feng,&nbsp;Zhenyu Wang,&nbsp;Xiaoyu Xia,&nbsp;Shuzhen Cheng,&nbsp;Zhishen Mu,&nbsp;Ming Du","doi":"10.1111/1541-4337.70255","DOIUrl":"10.1111/1541-4337.70255","url":null,"abstract":"<div>\u0000 \u0000 <p>Lactoferrin is an iron-binding glycoprotein with a wide range of biological functions. Due to its extensive utilization, lactoferrin is extensively used in newborn formula, specialized medical food, and functional food. However, the separation and purification of lactoferrin from milk alone cannot meet the increasing market demand. The other significant concern regarding the applicability of lactoferrin is its ability to withstand gastrointestinal digestion during ingestion. The biosynthetic mechanism of lactoferrin provides a crucial foundation for addressing the aforementioned issues. This work reviews the principal approaches for the heterologous expression of lactoferrin, and, by constructing a multicriteria decision framework, we propose lactoferrin production strategies tailored to specific application scenarios, with a particular emphasis on the machine learning-driven on-demand design concept. The current review article also presents an overview of the opportunities and challenges associated with lactoferrin heterologous expression technology and its effective delivery, with the intention of offering valuable references and guidance for researchers to further investigate the application of lactoferrin heterologous expression in large-scale production. The development of synthetic biological systems has enabled its industrial-scale production. Nevertheless, challenges remain with regard to yield, functional integrity, and compliance. Our review offers a promising insight to meet the growing market demand of lactoferrin and use the latest strategies to enhance its production and nutrition efficiency and stability during digestion.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145135989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}