Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Electron Beam Irradiation: A Non-Thermal Technology for Food Safety and Quality Control","authors":"Mahmood Alizadeh Sani,&nbsp;Narges Velayati,&nbsp;Niloufar Borhani Yazdi,&nbsp;Arezou Khezerlou,&nbsp;Seid Mahdi Jafari","doi":"10.1111/1541-4337.70205","DOIUrl":"https://doi.org/10.1111/1541-4337.70205","url":null,"abstract":"<div>\u0000 \u0000 <p>Electron beam irradiation (EBI) is a promising technology for food safety and quality control. It uses high-energy EBs to treat food products, inhibiting pests and pathogen growth and extending shelf life. EBI doesn't significantly alter food's sensory or nutritional properties, making it effective in eliminating harmful pathogens and offering an alternative to chemical fumigation. EBI also plays a crucial role in quality control and preservation, minimizing spoilage microorganisms and toxins, especially for fruits, vegetables, and meat products, ensuring consumer satisfaction. This article explores the various aspects of EBI in the context of food processing, highlighting its benefits, challenges, and implications for consumers and the food industry. Moreover, the main applications of EBI as a preservation and decontamination method in the food industry and its impacts on the food properties (physical, chemical, functional, and sensory) have been discussed. EBI is gaining popularity in the food industry due to its potential to ensure food safety and quality. Research and technological advancements aim to optimize EBI processes for large-scale production. Despite challenges in consumer acceptance and regulatory considerations, EBI's benefits in reducing microbial contamination and preserving food quality are undeniable. As technology advances, EBI will have more applications in food processing and global supply chain safety. EBI, despite its effectiveness, faces challenges in consumer perception and regulatory approval due to concerns about safety and potential side effects. Education and transparent labeling are crucial for informing consumers about the benefits and safety of EBI-treated foods.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140766","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 promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface","authors":"Shan Zhang,&nbsp;David Julian McClements,&nbsp;Ruofan Zheng,&nbsp;Xiao Yu,&nbsp;Zhida Sun,&nbsp;Bijun Xie,&nbsp;Yashu Chen,&nbsp;Qianchun Deng","doi":"10.1111/1541-4337.70145","DOIUrl":"https://doi.org/10.1111/1541-4337.70145","url":null,"abstract":"<p>Oil bodies (OBs), as natural oil storage organelles, can be obtained and utilized directly by simple extraction, thereby satisfying consumer demand for plant-derived green foods. The unique topological structure of the phospholipid–protein membrane renders OBs controllable and resistant to environmental stres, demonstrating their promising prospects for applications. As natural self-assemblies, the nutrient distribution, composition, and structural characteristics of OBs can be modified in multiple ways, including the genetic improvement and various processing techniques, to meet diverse application requirements. Generally, the utilization of OBs (e.g., processing stability, emulsifying, digestion, etc.) is closely related to their interfacial properties, but the associated studies have not been systematically reviewed. In this paper, we systematically review the structural and interfacial characteristics of OBs for the first time, encompassing their biosynthetic pathways and the structure-function relationship critical to their processability and bioavailability In particular, targeted improvement methods were also discussed. The underlying mechanisms of the physicochemical stability of OBs were primarily related to the interfacial modulation, including linkages between density, charge, and the number of protein–phospholipid salt bridges, as well as the quantity and structure of extrinsic proteins. The membrane compactness, enzyme binding sites, and aggregation of OBs in gastrointestinal tract significantly impact their digestion and subsequent metabolic fate. In summary, moderate interfacial modification, by altering the interactions between membrane components and retaining some extrinsic proteins, may be a promising approach to boost the stability and functionality of OBs.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140608","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":"Innovative Applications of High Hydrostatic Pressure in Winemaking","authors":"Laura Otero,&nbsp;Lucía del Prado,&nbsp;Antonio Morata","doi":"10.1111/1541-4337.70204","DOIUrl":"https://doi.org/10.1111/1541-4337.70204","url":null,"abstract":"<p>Wine industry faces, today, great challenges, including the production of wines with low SO₂ content, the reduction of winemaking times, or the elaboration of wines with own distinctive characteristics, among others. To assess the potential and opportunities that high hydrostatic pressure (HHP) offers to meet these challenges, an exhaustive bibliographical review has been carried out to compile the scientific studies performed so far on this subject. The studies consulted reveal that high-pressure processing could be applied at various stages of the winemaking process with different objectives, including reducing the microbial load, accelerating solid–liquid extraction processes, or enhancing chemical changes in wine composition. This would make it possible to reduce SO₂ levels, shorten vinification times by speeding up certain stages such as must maceration or wine aging, and apply new biotechnologies for wine fermentation capable of producing wines with unique organoleptic profiles. However, the potential of HHP for winemaking has not yet been fully explored, and, thus, based on the observed effects of HHP in food matrices other than wine, this review identifies new opportunities with potential interest. Finally, difficulties associated with HHP implementation in the wine industry are also evaluated to give a rough idea of its industrial feasibility. This review should encourage further research to optimize high-pressure-based solutions capable of addressing current challenges of the wine industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70204","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140833","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":"Innovative Applications of High Hydrostatic Pressure in Winemaking","authors":"Laura Otero,&nbsp;Lucía del Prado,&nbsp;Antonio Morata","doi":"10.1111/1541-4337.70204","DOIUrl":"https://doi.org/10.1111/1541-4337.70204","url":null,"abstract":"<p>Wine industry faces, today, great challenges, including the production of wines with low SO₂ content, the reduction of winemaking times, or the elaboration of wines with own distinctive characteristics, among others. To assess the potential and opportunities that high hydrostatic pressure (HHP) offers to meet these challenges, an exhaustive bibliographical review has been carried out to compile the scientific studies performed so far on this subject. The studies consulted reveal that high-pressure processing could be applied at various stages of the winemaking process with different objectives, including reducing the microbial load, accelerating solid–liquid extraction processes, or enhancing chemical changes in wine composition. This would make it possible to reduce SO₂ levels, shorten vinification times by speeding up certain stages such as must maceration or wine aging, and apply new biotechnologies for wine fermentation capable of producing wines with unique organoleptic profiles. However, the potential of HHP for winemaking has not yet been fully explored, and, thus, based on the observed effects of HHP in food matrices other than wine, this review identifies new opportunities with potential interest. Finally, difficulties associated with HHP implementation in the wine industry are also evaluated to give a rough idea of its industrial feasibility. This review should encourage further research to optimize high-pressure-based solutions capable of addressing current challenges of the wine industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70204","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140767","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":"Microorganisms: The Key Regulators of Wine Quality","authors":"Hechao Zhao,&nbsp;Shiyuan Liu,&nbsp;Lixian Zhu,&nbsp;Yanhua Wang","doi":"10.1111/1541-4337.70198","DOIUrl":"https://doi.org/10.1111/1541-4337.70198","url":null,"abstract":"<div>\u0000 \u0000 <p>Nowadays, microorganisms are recognized as pivotal regulators of winemaking processes, influencing the color, aroma, and taste of wine. Regardless of the type and quantity, the metabolic activities of them during fermentation significantly impact the final quality of wine. They metabolize sugars and other organic compounds, producing a diverse array of metabolites that enrich the wine's flavor profile. From esters that contribute to fruity aromas to pigments that affect color, the delicate balance of microbial activities is essential for creating the wine's unique character. Still, different species may produce distinct metabolites, leading to the complex and defining sensory attributes of wine. Skilled winemakers meticulously manage fermentation conditions to guide these metabolic pathways, ensuring the final product achieves desired sensory qualities different from other wines. However, no specific reports provide a detailed and comprehensive overview of the effects of microbial species. The effects of dozens of microorganisms on wine quality were summarized in this paper, including <i>yeast</i> and <i>lactic acid bacteria</i> with positive effects and <i>acetic acid bacteria</i> and <i>mold</i> with negative effects. In addition, the paper delves into microbial interactions and their synergies within fermentation, revealing how these complex relationships shape the sensory and chemical properties of wine. By providing a scientific basis for microbial selection and fermentation regulation, this paper not only supports winemakers in optimizing production processes and improving wine quality but also highlights the importance of microorganisms in responding to environmental changes and consumer demands, thereby ensuring the sustainable development and core competitiveness of wine production in the future market.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140747","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":"Decoding the Secrets of Odor-Active Compounds in Dark Tea","authors":"Lianqing Wang,&nbsp;Jianan Huang,&nbsp;Zhonghua Liu,&nbsp;Chao Wang","doi":"10.1111/1541-4337.70206","DOIUrl":"https://doi.org/10.1111/1541-4337.70206","url":null,"abstract":"<div>\u0000 \u0000 <p>Dark tea has received growing attention in recent years due to its distinctive aroma and potential health benefits. The overall aroma profile of dark tea is determined by the combined effects of diverse odor-active compounds (OACs). However, comprehensive studies on these compounds remain limited. Beyond its role in sensory perception, could the distinctive aroma of dark tea also exert physiological functions? Existing research has primarily focused on the health benefits of non-volatile components in dark tea, such as tea polyphenols, tea polysaccharides, and theanine. However, the potential of OACs to influence physiological processes via olfactory receptors (ORs) remains underexplored in the literature. Accordingly, we systematically classify and comprehensively review OACs. Furthermore, we examine OAC–OR interactions, encompassing not only their roles in olfactory recognition and emotion regulation via nasal ORs but also their health benefits and potential therapeutic applications mediated by non-nasal ORs. Interestingly, our findings reveal that OACs follow a “structure-similarity–function-convergence” trend in both bioactivity and aromatic properties. Specifically, structurally similar OACs not only impart analogous aromatic profiles but may also share comparable physiological functions. This phenomenon provides new insights into the health potential of flavor compounds. This review not only enhances our understanding of OACs in dark tea but also systematically, and for the first time, explores the potential health-related functions mediated by interactions between OACs and ORs. It offers new insights for future integrative research on food flavor and health and may shed light on the synergistic role of odor and bioactive compounds in health regulation.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140607","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":"Macronutrients as Regulators of Intestinal Epithelial Permeability: Where Do We Stand?","authors":"Olga Martínez-Augustin,&nbsp;Mireia Tena-Garitaonaindia,&nbsp;Diego Ceacero-Heras,&nbsp;Ángela Jiménez-Ortas,&nbsp;Juan J. Enguix-Huete,&nbsp;Ana I. Álvarez-Mercado,&nbsp;Guillermo Ruiz-Henares,&nbsp;Carlos J. Aranda,&nbsp;Reyes Gámez-Belmonte,&nbsp;Fermín Sánchez de Medina","doi":"10.1111/1541-4337.70178","DOIUrl":"https://doi.org/10.1111/1541-4337.70178","url":null,"abstract":"<p>The intestinal barrier function (IBF) is essential for intestinal homeostasis. Its alterations have been linked to intestinal and systemic disease. Regulation of intestinal permeability is key in the maintenance of the IBF, in which the intestinal epithelium and tight junctions, the mucus layer, sIgA, and antimicrobial peptides are important factors. This review addresses the concept of IBF, focusing on permeability, and summarizes state-of-the-art information on how starvation and macronutrients regulate it. Novel mechanisms regulate intestinal permeability, like its induction by the normal process of nutrient absorption, the contribution of starvation-induced autophagy, or the stimulation of sIgA production by high-protein diets in a T-cell-independent fashion. In addition, observations evidence that starvation and protein restriction increase intestinal permeability, compromising mucin, antimicrobial peptides, and/or intestinal sIgA production. Regarding specific macronutrients, substantial evidence indicates that casein (compared to other protein sources), specific protein-derived peptides and glutamine reinforce IBF. Dietary carbohydrates regulate intestinal permeability in a structure- and composition-dependent fashion; fructose, glucose, and sucrose increase it, while nondigestible oligosaccharides (NDOs) decrease it. Among NDOs, human milk oligosaccharides (HMOs) stand as a promising tool. NODs effects are mediated by intestinal microbiota modulation, production of short-chain fatty acids, and direct interactions with intestinal cells. Finally, evidence supports avoiding high-fat diets for their detrimental effects on IBF. Most studies have been carried out in vitro or in animal models. More information is needed from clinical studies to substantiate beneficial effects and the use of macronutrients in the treatment and prevention of IBF-related diseases.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70178","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140764","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":"Decoding the Secrets of Odor-Active Compounds in Dark Tea","authors":"Lianqing Wang,&nbsp;Jianan Huang,&nbsp;Zhonghua Liu,&nbsp;Chao Wang","doi":"10.1111/1541-4337.70206","DOIUrl":"https://doi.org/10.1111/1541-4337.70206","url":null,"abstract":"<div>\u0000 \u0000 <p>Dark tea has received growing attention in recent years due to its distinctive aroma and potential health benefits. The overall aroma profile of dark tea is determined by the combined effects of diverse odor-active compounds (OACs). However, comprehensive studies on these compounds remain limited. Beyond its role in sensory perception, could the distinctive aroma of dark tea also exert physiological functions? Existing research has primarily focused on the health benefits of non-volatile components in dark tea, such as tea polyphenols, tea polysaccharides, and theanine. However, the potential of OACs to influence physiological processes via olfactory receptors (ORs) remains underexplored in the literature. Accordingly, we systematically classify and comprehensively review OACs. Furthermore, we examine OAC–OR interactions, encompassing not only their roles in olfactory recognition and emotion regulation via nasal ORs but also their health benefits and potential therapeutic applications mediated by non-nasal ORs. Interestingly, our findings reveal that OACs follow a “structure-similarity–function-convergence” trend in both bioactivity and aromatic properties. Specifically, structurally similar OACs not only impart analogous aromatic profiles but may also share comparable physiological functions. This phenomenon provides new insights into the health potential of flavor compounds. This review not only enhances our understanding of OACs in dark tea but also systematically, and for the first time, explores the potential health-related functions mediated by interactions between OACs and ORs. It offers new insights for future integrative research on food flavor and health and may shed light on the synergistic role of odor and bioactive compounds in health regulation.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140603","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":"Electron Beam Irradiation: A Non-Thermal Technology for Food Safety and Quality Control","authors":"Mahmood Alizadeh Sani,&nbsp;Narges Velayati,&nbsp;Niloufar Borhani Yazdi,&nbsp;Arezou Khezerlou,&nbsp;Seid Mahdi Jafari","doi":"10.1111/1541-4337.70205","DOIUrl":"https://doi.org/10.1111/1541-4337.70205","url":null,"abstract":"<div>\u0000 \u0000 <p>Electron beam irradiation (EBI) is a promising technology for food safety and quality control. It uses high-energy EBs to treat food products, inhibiting pests and pathogen growth and extending shelf life. EBI doesn't significantly alter food's sensory or nutritional properties, making it effective in eliminating harmful pathogens and offering an alternative to chemical fumigation. EBI also plays a crucial role in quality control and preservation, minimizing spoilage microorganisms and toxins, especially for fruits, vegetables, and meat products, ensuring consumer satisfaction. This article explores the various aspects of EBI in the context of food processing, highlighting its benefits, challenges, and implications for consumers and the food industry. Moreover, the main applications of EBI as a preservation and decontamination method in the food industry and its impacts on the food properties (physical, chemical, functional, and sensory) have been discussed. EBI is gaining popularity in the food industry due to its potential to ensure food safety and quality. Research and technological advancements aim to optimize EBI processes for large-scale production. Despite challenges in consumer acceptance and regulatory considerations, EBI's benefits in reducing microbial contamination and preserving food quality are undeniable. As technology advances, EBI will have more applications in food processing and global supply chain safety. EBI, despite its effectiveness, faces challenges in consumer perception and regulatory approval due to concerns about safety and potential side effects. Education and transparent labeling are crucial for informing consumers about the benefits and safety of EBI-treated foods.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140832","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 on Solar Dryers for Perishable Agro-Products: Aspects of Technological Advancements, Techno-Economic Performance, and Environmental Impacts","authors":"Nibir Kanti Roy,&nbsp;Nishat Tasnim,&nbsp;Jakia Khatun,&nbsp;Chayan Kumer Saha","doi":"10.1111/1541-4337.70186","DOIUrl":"https://doi.org/10.1111/1541-4337.70186","url":null,"abstract":"<div>\u0000 \u0000 <p>Solar dryers (SDs) are sustainable and environment-friendly options for reducing the moisture level of perishable agricultural products. These dryers use renewable energy sources and reduce greenhouse gas emissions as compared to the conventional fossil fuel-based drying methods. This review examines the technological advancements, construction, techno-economic performance, environmental impacts, and smart control systems of SDs. Technological progress showed how the solar drying system is shifting toward a robust and efficient alternative to industrial dryers. Different designs, types, and modifications are assessed to illustrate the recent development trend in SDs. The technical performances of the SDs prove their potential to provide an eco-friendly solution for drying applications in agriculture. The long-term economic benefits due to their low operating costs and high benefit–cost ratio make SDs viable for farmers and industrialists. Assessments of environmental parameters reveal that SDs significantly reduce the carbon footprint and mitigate CO₂ emission throughout their lifespan. The control systems with smart and modern interfaces such as microcontrollers, sensors, and Internet of Things (IoT) enhance the efficiency of operation by enabling real-time monitoring and automation. However, the SDs face great challenges in unfavorable weather conditions which must be addressed to upscale their adoption and implementation. A SWOT analysis clearly illustrates the key issues associated with SDs that need to be properly dealt with. Incentives and regulations taken on national and international levels can successfully overcome the technical barriers of the SDs and present them as a stand-alone system for reducing postharvest losses.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100837","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}