Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds","authors":"Katarzyna Wolinska-Kennard,&nbsp;Christina Schönberger,&nbsp;Adam Fenton,&nbsp;Aylin W. Sahin","doi":"10.1111/1541-4337.70223","DOIUrl":"https://doi.org/10.1111/1541-4337.70223","url":null,"abstract":"<p>Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part of the eating and drinking experience, mouthfeel is still not clearly defined and is difficult to measure. This review explores mouthfeel from a flavor perspective by examining the physiological processes, chemical interactions, and main sensory qualities involved, such as viscosity, crunchiness, astringency, and thermal sensations like cooling and warming. During consumption, food and beverages release a variety of chemical components in the mouth. These are broadly classified as volatile and non-volatile compounds. Volatile compounds, which act as odorants and some irritants, stimulate the olfactory system and contribute to aroma perception. In contrast, non-volatile compounds include tastants, irritants, and texture-related molecules that activate the gustatory and trigeminal systems. The integration of these chemical and physical signals from multiple sensory pathways is essential to flavor perception and underpins the experience of mouthfeel. The roles of oral processing, saliva, and the sensory systems, particularly the trigeminal system, are discussed to better understand how mouthfeel is created and perceived. The review also looks at current sensory and instrumental methods used to evaluate mouthfeel, outlining their uses and limitations. Beer, especially non- and low-alcoholic beers, is used as a case study to show how mouthfeel affects product development and consumer acceptance. By combining insights from sensory science, food chemistry, and neuroscience, this review highlights the need for better tools and clearer frameworks to study and improve mouthfeel in modern food and beverage products.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70223","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144574038","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":"Featured Cover: Cover Image, Volume 24, Issue 4","authors":"Jun-Lan Mei,&nbsp;Li-Juan Chai,&nbsp;Zhen-Ming Lu,&nbsp;Xiao-Juan Zhang,&nbsp;Yun-Hao Lu,&nbsp;Yuan-Long Chi,&nbsp;Song-Tao Wang,&nbsp;Cai-Hong Shen,&nbsp;Jin-Song Shi,&nbsp;Zheng-Hong Xu","doi":"10.1111/1541-4337.70227","DOIUrl":"https://doi.org/10.1111/1541-4337.70227","url":null,"abstract":"<p>The cover image is based on the Comprehensive Review <i>Strong-flavor Baijiu pit mud microbiome in the context of modern industry: From a black box under empiricism to the gradual revelation of microbial ecosystems</i> by Lijuan Chai et al., https://doi.org/10.1111/1541-4337.70224.\u0000\u0000 <figure>\u0000 <div><picture>\u0000 <source></source></picture><p></p>\u0000 </div>\u0000 </figure></p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70227","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144573465","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":"Emerging Technologies in Dried Fruit Snacks: Nutritional Enrichment and Sustainable Production","authors":"Małgorzata Nowacka,&nbsp;Hanna Kowalska,&nbsp;Urszula Tylewicz,&nbsp;Agnieszka Ciurzyńska,&nbsp;Aleksandra Skarżyńska,&nbsp;Magdalena Trusińska,&nbsp;Anna Ignaczak,&nbsp;Magdalena Karwacka,&nbsp;Małgorzata Chobot,&nbsp;Katarzyna Pobiega,&nbsp;Dorota Witrowa-Rajchert,&nbsp;Sabina Galus","doi":"10.1111/1541-4337.70225","DOIUrl":"https://doi.org/10.1111/1541-4337.70225","url":null,"abstract":"<div>\u0000 \u0000 <p>Entrenched eating habits, characterized by the consumption of highly processed foods rich in energy, fat, sugar, and salt, as well as eating snacks between meals or replacing meals with snacks, alongside inadequate intake of fruits and vegetables, have harmful effects on human health. Due to the seasonality of raw materials and limited access to fresh fruit and vegetables, the surplus is often available on the market in dried form, which could be stored much longer. Thus, fruits and vegetable snacks produced through diverse drying techniques are gaining commercial importance within global food processing. However, each process affects the food quality. In this review, a different novel process was presented for obtaining high-nutritional dried snacks, which can help with the enrichment of the dried fruit snacks, including vacuum impregnation, osmotic dehydration, edible coatings, and modifications of the drying process. For this purpose, nonthermal methods applicable to drying were described, such as pulsed electric field, ultrasound treatment, high hydrostatic processing, pulsed light, and cold plasma. Furthermore, different drying methods, including hybrid drying, were presented as methods for obtaining healthy dried snacks. Moreover, some aspects of safety, microbial quality, and storage conditions were discussed for keeping a good quality of dried snacks. The article concludes with guidance for obtaining and maintaining high-quality dried snacks and provides recommendations for future research.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558073","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":"Management, Safety, and Efficacy Evaluation of Nutraceutical and Functional Food: A Global Perspective","authors":"Feibiao Shan,&nbsp;Le Liu,&nbsp;Ling Li,&nbsp;Wenle Wang,&nbsp;Yaqiong Bi,&nbsp;Minhui Li","doi":"10.1111/1541-4337.70222","DOIUrl":"https://doi.org/10.1111/1541-4337.70222","url":null,"abstract":"<p>Growing health consciousness and aging populations have driven surging demand for traditional and complementary medicines (T&amp;CM), including nutraceuticals, functional foods, and food and medicinal substances (FAMS). Chronic disease burdens and preventive healthcare trends further amplify this growth. However, fragmented regulatory frameworks, inconsistent definitions, and divergent safety evaluation systems across regions hinder global trade and consumer trust. This review compares T&amp;CM governance in China, the United States, the European Union, Japan, South Korea, Australia, India, Russia, African nations, and faith-based Kosher/Halal certification systems, analyzing legislative milestones and risk management models. Key disparities exist in standardization, ingredient approvals, and evidence requirements. While Asia and the West maintain robust regulations, African countries struggle to align traditional practices with modern safety standards. Emerging technologies such as artificial intelligence (AI)-powered quality control, multi-omics-based validation, and blockchain traceability are critical for ensuring the safety and efficacy of T&amp;CM. The analysis underscores the urgent need for an internationally harmonized regulatory framework, supported by strategic positive/negative ingredient lists and cross-border cooperation. Policy recommendations emphasize integrating traditional knowledge with scientific validation to optimize market accessibility while ensuring consumer safety. This study's novel contribution lies in its systematic evaluation of T&amp;CM's role in bridging cultural heritage with global public health, offering actionable insights for policymakers to foster equitable trade and innovation in the wellness industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70222","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144550924","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":"Comprehensive Review on Oleogels Structured by Lipid-Based Compounds: From Structure Mechanisms to Nutritional Functionalities and Applications in Food Industry","authors":"Qianyu Le,&nbsp;Zheng Fang,&nbsp;Huiyun Chen,&nbsp;Jinhong Wu","doi":"10.1111/1541-4337.70214","DOIUrl":"https://doi.org/10.1111/1541-4337.70214","url":null,"abstract":"<div>\u0000 \u0000 <p>Nowadays, oleogels have gained attentions as promising fat substitutes. Lipid-based compounds, mono- and diacylglycerols, fatty acids (FAs), fatty alcohols, waxes, sterols, ceramides, and phospholipids exhibit excellent oil-gelling potential due to their structural similarity to triacylglycerols. This review addresses how oleogels composition affects their nutritional functionality and further applications in food industry. The properties of oleogels structured by lipid-based compounds depend on structurant (concentration, type, ratio), solvent oil (type, FA profile, minor polar components), and processing conditions (cooling rate, shear force). Synergistic effects between FAs and fatty alcohols have been confirmed, and a thermodynamics-based screening model has been developed to assist identification of potential oil-structuring combinations, though further validation is needed. Oleogel offers health benefits contributed by its structure, oleogelator, and solvent oil type, including replacing harmful fats, delaying lipid release, inhibiting lipid-lipase interactions, and delivering bioactives, but long-term safety studies, especially for FAs and fatty alcohols, are required. Thus, modulating gel processing conditions and the composition of structurants and solvent oils can tailor the properties of oleogels, enhancing their nutritional function and broadening potential applications in food industry with desired product quality. Oleogels have been successfully applied in bakery, dairy, meats, spreads, margarine, confectionary, frying medium, and delivery systems, with complete fat substitution strategies developed for cheese, meat, spreads, and margarines. Further research could explore their nutritional roles and applications in functional foods, particularly considering the regulatory limitations and the influence of long-term consumption on human metabolisms.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144519722","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":"Strong-Flavor Baijiu Pit Mud Microbiome in the Context of Modern Industry: From a Black Box Under Empiricism to the Gradual Revelation of Microbial Ecosystems","authors":"Jun-Lan Mei,&nbsp;Li-Juan Chai,&nbsp;Zhen-Ming Lu,&nbsp;Xiao-Juan Zhang,&nbsp;Yun-Hao Lu,&nbsp;Yuan-Long Chi,&nbsp;Song-Tao Wang,&nbsp;Cai-Hong Shen,&nbsp;Jin-Song Shi,&nbsp;Zheng-Hong Xu","doi":"10.1111/1541-4337.70224","DOIUrl":"https://doi.org/10.1111/1541-4337.70224","url":null,"abstract":"<div>\u0000 \u0000 <p>Chinese strong-flavor Baijiu (CSFB), one of the most popular categories in the alcoholic beverage market, is supposed to comply with the current industry development trend and achieve mechanization, modernization, and unification of production. Solid-state fermentation in the mud cellar is the fundamental characteristic of CSFB. Pit mud, which provides the necessary conditions for producing the precursors of crucial flavor substances, plays a decisive role in CSFB's characteristics and quality. How to intervene and regulate the microbiome of pit mud, either using top-down or bottom-up approaches, to ultimately obtain an ecosystem that consistently provides the characteristic flavor substances in unified, standard, and mechanized production has become an urgent problem to be solved. This review summarizes the current knowledge of the pit mud microbiome in Baijiu fermentation, focusing on evolution and assembly patterns, functional roles, and ecological succession over batch-to-batch fermentation for decades or even centuries. Key challenges are identified, including controlling microbial interactions and enabling standardized, large-scale production of microbiome adaptations. This review also explores the application of advanced techniques such as omics tools and synthetic community design to improve microbiome regulation. We hold the view that the understanding of pit mud microbial ecosystems combined with technological advances provides an opportunity for intelligent microbiome management. By utilizing these tools, the production of CSFB can move in the direction of more consistent flavor and better quality control, with the potential for significant improvements in microbial engineering and industrial practices.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514767","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":"Recent Advances in Exopolysaccharide–Protein Interactions in Fermented Dairy- and Plant-Based Yogurts: Mechanisms, Influencing Factors, Health Benefits, Analytical Techniques, and Future Directions","authors":"Jianwei Zang,&nbsp;Tao Lin,&nbsp;Yibo Shi,&nbsp;Yihan Lin,&nbsp;Chang Xu,&nbsp;Kai Ma,&nbsp;Changliang Zhang,&nbsp;Xin Rui,&nbsp;Dan Gan,&nbsp;Wei Li","doi":"10.1111/1541-4337.70219","DOIUrl":"https://doi.org/10.1111/1541-4337.70219","url":null,"abstract":"<div>\u0000 \u0000 <p>Fermented dairy- and plant-based yogurts (FDPYs) are globally valued for their nutritional and functional properties, primarily attributed to interactions between exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) and proteins. Although considerable progress has been made in understanding EPS–protein interactions, comprehensive insights into their underlying mechanisms and influencing factors remain limited. This review summarizes common protein types and EPS categories in FDPYs, and explores the interaction mechanisms, including electrostatic interactions, hydrogen bonding, hydrophobic interactions, and associated structural changes and binding behaviors. Key influencing factors such as molecular structure, pH, and temperature are also discussed. In addition, the review highlights the physiological activities of EPS–protein complexes (e.g., antioxidative and anti-inflammatory effects), their interaction with gut microbiota, and the classical analytical techniques employed to investigate these complexes (e.g., circular dichroism (CD), Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM)). Finally, future research directions—such as exploring molecular mechanisms and structure-function relationships—are proposed, providing a theoretical foundation for the formulation optimization and process control of functional FDPYs.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472863","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":"Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry","authors":"Lokesh Kumar,&nbsp;Preeti Tyagi,&nbsp;Lucian Lucia,&nbsp;Lokendra Pal","doi":"10.1111/1541-4337.70217","DOIUrl":"https://doi.org/10.1111/1541-4337.70217","url":null,"abstract":"<p>Packaging reduction, particularly in terms of single-use plastic (SUP) packaging waste, as well as restrictions on specific packaging formats and regulatory requirements, are driving the demand for sustainable packaging solutions. Notably, within the category of SUP products, packaging accounts for the highest share at 40%. Therefore, advanced bio-based food packaging technologies are essential for extending the lifespan of perishable food products, while maintaining their nutritional value and ensuring food safety and security. This review provides a comprehensive overview of published articles, highlighting the innovations in edible packaging films, coatings, and antimicrobial agents for applications in the food industry, intending to help scientists, companies, and consumers make informed decisions. The advantages and challenges with polysaccharide, protein, and lipid-based edible packaging materials are discussed. A detailed description of various food-safe antimicrobial agents, along with their antimicrobial mechanisms, incorporation techniques, and regulations, is provided. By leveraging natural bioactive compounds, antimicrobial edible packaging provides significant advantages over chemical-based antimicrobial agents. Additionally, encapsulation techniques help control release and enhance the stability and effectiveness of antimicrobial agents, thereby prolonging the shelf life of perishable food products. On the basis of recent advancements, rapid growth in antimicrobial edible food packaging can be anticipated. Further, the review focuses on the importance of safety and regulatory aspects related to nanoparticle (NP) migration and appropriate labeling on antimicrobial edible packaging along with key challenges highlighting cost, consumer acceptance, and large-scale production. Finally, it highlights the potential of utilizing food-grade antimicrobial agents with edible polymers for the sustainable preservation of perishable food products.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70217","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472855","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 Cowpea Proteins: Chemistry, Extraction, Techno-Functionality, Modification, and Food Applications","authors":"Roshanak Zolqadri,&nbsp;Yonghui Li","doi":"10.1111/1541-4337.70218","DOIUrl":"https://doi.org/10.1111/1541-4337.70218","url":null,"abstract":"<div>\u0000 \u0000 <p>Cowpea (<i>Vigna unguiculata</i>) is a versatile legume crop recognized for its nutritional profile and potential as an alternative protein source in the food industry. The protein content of cowpea is about 20%–32%. The growing demand for sustainable and cost-effective plant proteins has increased research into cowpea protein (CP) chemistry, extraction methods, functional properties, and applications. CPs are mainly comprised of albumins, globulins, and glutelins, with globulins being the dominant fraction. Extraction methods, including wet techniques such as alkaline, acid, water, and salt extractions, as well as dry fractionation, significantly influence the yield, purity, and functional properties of CPs. The functional attributes can be further enhanced through enzymatic, physical, and chemical modifications. Despite notable progress, challenges such as poor functionality, resource-intensive extraction methods, and beany off-flavor limit their broader applications. Recent advancements in protein modifications and eco-friendly extraction technologies have opened new possibilities for CPs in novel applications, such as meat analogs, edible films, and encapsulation. However, the effects of individual modification methods and their combinations on functional properties and underlying mechanisms remain underexplored. This review provides a comprehensive analysis of the chemistry, processing methods, functionality, modifications, and food applications of CPs. It also highlights future trends and aims to guide further research while advancing processing technologies for CPs.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472862","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":"Magnetic Field (MF) Assisted Freezing in Food Preservation: Principles, Applications, and Technological Progress: An Overview","authors":"Zhongshuai Yang,&nbsp;Jing Tian,&nbsp;Aofei Pu,&nbsp;Yuxin Zhang,&nbsp;Zhiming Ma,&nbsp;Zecheng Qiu,&nbsp;Yuanlv Zhang,&nbsp;Guishan Liu","doi":"10.1111/1541-4337.70207","DOIUrl":"https://doi.org/10.1111/1541-4337.70207","url":null,"abstract":"<div>\u0000 \u0000 <p>Freezing is a comprehensively utilized and efficient technique for food preservation. Traditional freezing methods often result in the formation of large ice crystals, which can damage cell structure and compromise the overall quality of the food. Therefore, MF assisted freezing technology stands out for its ability to promote small ice crystals and facilitate rapid freezing. This review comprehensively explains how MF impacts the physical and chemical properties of water molecules and the crystallization processes, delves into the factors influencing the efficacy of MF freezing and summarizes its application in various food products. This innovative approach works by strengthening the supercooling, which accelerates the cooling process, promotes nucleation, prevents the formation of large ice crystals, minimizes damage to cell, and effectively preserves the quality of the product. Moreover, the text delves into the utilization of MF freezing in the frozen food, highlights existing production challenges, and proposes future directions for development to enhance the effectiveness, facilitate the integration of this technology, and further improve the quality of frozen food.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144472865","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}