Journal of Food Safety最新文献_第3页

Interactive effects of osmotic, acid, heat, cold, and freezing stresses on the biofilm formation ability of Salmonella serotypes 渗透、酸、热、冷和冰冻应激对沙门氏菌血清型生物膜形成能力的交互影响

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-14 DOI: 10.1111/jfs.13156

Ata Kaboudari, Javad Aliakbarlu, Tooraj Mehdizadeh

{"title":"Interactive effects of osmotic, acid, heat, cold, and freezing stresses on the biofilm formation ability of Salmonella serotypes","authors":"Ata Kaboudari, Javad Aliakbarlu, Tooraj Mehdizadeh","doi":"10.1111/jfs.13156","DOIUrl":"https://doi.org/10.1111/jfs.13156","url":null,"abstract":"Food-related stresses such as heating and freezing may influence the biofilm formation ability of bacteria. This study aimed to investigate the main and interactive effects of food-related stresses on the biofilm formation potential of Salmonella strains isolated from meat. Salmonella enteritidis, Salmonella typhi, and Salmonella typhimurium were subjected to osmotic, acid, heat, cold, and freezing stresses. The colorimetric microtiter plate method was used to measure the biofilm formation ability as a response to the stresses. Among the main effects, freezing time had the most significant effect on the biofilm formation responses of three Salmonella serovars. Freezing reduced the biofilm formation ability of Salmonella typhimurium and Salmonella enteritidis but increased that of Salmonella typhi (p < 0.05). Among the interaction effects, the most significant effect on the biofilm formation response of Salmonella typhi was the interaction between pH and heat, which had a negative effect on the biofilm formation response. In contrast, the interaction between osmotic pressure and cold stresses was the most significant interactive effect on the biofilm formation responses of Salmonella enteritidis and Salmonella typhimurium, which had an increasing effect. This study concluded that the food-related stresses could change the biofilm formation capacity of Salmonella serotypes, and each serotype might show different biofilm formation abilities in response to different stresses.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Application of hyperspectral imaging and chemometrics for determining quality and maturity of loquats 应用高光谱成像和化学计量学确定枇杷的质量和成熟度

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-13 DOI: 10.1111/jfs.13159

Qinglong Meng, Shunan Feng, Tao Tan, Qingchun Wen, Jing Shang

{"title":"Application of hyperspectral imaging and chemometrics for determining quality and maturity of loquats","authors":"Qinglong Meng, Shunan Feng, Tao Tan, Qingchun Wen, Jing Shang","doi":"10.1111/jfs.13159","DOIUrl":"https://doi.org/10.1111/jfs.13159","url":null,"abstract":"Color, firmness, soluble solid content, and pH are important indices for assessing the quality and maturity of loquats. To explore the feasibility of rapid and non-destructive determination of loquat quality and maturity, this study utilized hyperspectral imaging combined with chemometrics to predict four quality indices of loquats and discriminate their maturity. Partial least squares regression models were developed using both raw and pre-processed spectral data to determine the optimal pre-processing method of multiple scattering correction and standard normal variate (SNV). The competitive adaptive reweighted sampling (CARS) and successive projection algorithms were used to extract spectral features. Feature wavelength models were subsequently developed using multiple linear regression (MLR) and error back propagation neural network. Finally, maturity determination models for loquats were developed by partial least squares discrimination analysis (PLS-DA), support vector machine, and random forest. The SNV-CARS-MLR model performed relatively better than the other models for predicting four quality indices. The PLS-DA model exhibited superior performance, with discrimination accuracies of 99.19% and 96.67% for the calibration and prediction sets. This study demonstrates that integrating hyperspectral imaging and chemometrics enables rapid and non-destructive determination of loquat quality and maturity.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter 有机酸、乳酸、甲酸和过氧乙酸在鸡屠宰过程中净化加工用水和屠体的功效

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-11 DOI: 10.1111/jfs.13153

Gesa Carstens, Uwe Roesler, Felix Reich, Anika Friese

{"title":"Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter","authors":"Gesa Carstens, Uwe Roesler, Felix Reich, Anika Friese","doi":"10.1111/jfs.13153","DOIUrl":"https://doi.org/10.1111/jfs.13153","url":null,"abstract":"Foodborne pathogens pose a persistent threat in broiler chicken production, particularly during the slaughter process, where contamination with zoonotic pathogens remains a concern. This study focuses on the potential of organic acids, such as formic and lactic acid, and the oxidizing agent peracetic acid, to decontaminate scalding water and enhance the hygiene of chicken carcasses. We conducted suspension tests introducing various organic loads to mirror the conditions of practical scalding water. Additionally, the surface tests were performed on chicken skin. Both methods were further tested in an experimental slaughtering facility. In suspension tests, the organic acids achieved impressive decontamination, with a 5-log10 reduction of the test organisms Enterococcus hirae, Salmonella Typhimurium and Campylobacter jejuni at minimal concentrations (between 0.04% and 2% for formic acid; between 0.1% and 4.5% for lactic acid). Peracetic acid also effectively sanitized model water and chicken skin, even when used in low concentrations (between 0.001% and 0.1%), both in the laboratory-based testing and in the experimental slaughtering facility. These results suggest that the tested disinfectants can effectively sanitize process water, even under conditions mimicking practical scalding water with organic matter. Peracetic acid, in particular, proved highly effective in improving chicken skin hygiene even at low concentrations.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13153","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Nanotechnology-based approaches for mycotoxin detection in food and feed 基于纳米技术的食品和饲料中霉菌毒素检测方法

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-09 DOI: 10.1111/jfs.13155

Mohamed Nihal P, Debasish Mohapatra, Sharfuddin Mohd, Vancha Harish, Sachin Kumar Singh, Gurdeep Singh

引用次数: 0

Global prevalence of staphylococcal enterotoxins in food contaminated by Staphylococcus spp.—Systematic review and meta-analysis 受葡萄球菌污染的食品中葡萄球菌肠毒素的全球流行率--系统回顾和荟萃分析

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-06 DOI: 10.1111/jfs.13154

Juliana Karla Garcia Ribeiro Freitas, Cristiane Fernandes de Assis, Thailla Raquel Moura de Oliveira, Bruno Jonatan de Sousa, Cláudio Márcio de Medeiros Maia, Annemberg Salvino Pereira, Gidyenne Christine Bandeira Silva de Medeiros, Larissa Mont'Alverne Jucá Seabra, Karla Suzanne Florentino da Silva Chaves Damasceno

{"title":"Global prevalence of staphylococcal enterotoxins in food contaminated by Staphylococcus spp.—Systematic review and meta-analysis","authors":"Juliana Karla Garcia Ribeiro Freitas, Cristiane Fernandes de Assis, Thailla Raquel Moura de Oliveira, Bruno Jonatan de Sousa, Cláudio Márcio de Medeiros Maia, Annemberg Salvino Pereira, Gidyenne Christine Bandeira Silva de Medeiros, Larissa Mont'Alverne Jucá Seabra, Karla Suzanne Florentino da Silva Chaves Damasceno","doi":"10.1111/jfs.13154","DOIUrl":"https://doi.org/10.1111/jfs.13154","url":null,"abstract":"This systematic review (SR) and meta-analysis integrates the results of studies on the occurrence of staphylococcal enterotoxin (SE), the knowledge related to the profile of the foods most often involved, and the types of SE found. The study followed the guidelines of the Preferred Reporting Items for SR and Meta-Analyses, and its protocol was registered on the PROSPERO platform (CRD42021258223). Primary cross-sectional studies that report the analysis of SEs in food contaminated by Staphylococcus spp. were selected. All stages of study selection and data extraction were performed by two researchers independently, and in cases of conflicts, a third researcher was consulted. To assess the risk of bias, we used the critical appraisal checklist of the Joanna Briggs Institute. A total of 3012 reports were listed initially and 217 after the search update. After removing the duplicates, 2535 studies were found combining all databases and manual searches. Thus, 38 studies were included in this SR. In the meta-analysis, group 1 (dairy products) showed a prevalence of positive samples for SE of 15.38%, group 2 (meat products) 1.78% and group 3 (other foods) 27.11%. The results showed a considerable prevalence of SE in food contaminated by Staphylococcus spp., especially in group 3, which included mixed and ready-to-eat foods. This SR contributes to the study of the epidemiological profile and highlights the importance of adopting more effective prevention measures and policies aimed at improving public health.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Rapid detection of Salmonella and Staphylococcus aureus using a hand-held nucleic acid detection system 使用手持式核酸检测系统快速检测沙门氏菌和金黄色葡萄球菌

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-06 DOI: 10.1111/jfs.13157

Zhen Wang, Wen Lu, Xiutong Li, Na Xu, Lihong Lin, Qi Song, Yiteng Liu, Zhiyang Hu, Sheng Guo, Yibo Gao, Weijia Wen

{"title":"Rapid detection of Salmonella and Staphylococcus aureus using a hand-held nucleic acid detection system","authors":"Zhen Wang, Wen Lu, Xiutong Li, Na Xu, Lihong Lin, Qi Song, Yiteng Liu, Zhiyang Hu, Sheng Guo, Yibo Gao, Weijia Wen","doi":"10.1111/jfs.13157","DOIUrl":"https://doi.org/10.1111/jfs.13157","url":null,"abstract":"Salmonella and Staphylococcus aureus are common pathogens that cause foodborne illnesses. Currently, the detection of these pathogens involves time-consuming procedures, namely isolation, cultivation, and biochemical identification, making it impossible for on-site real-time testing. In this study, we developed a compact hand-held real-time fluorescent nucleic acid testing device and specific lyophilized reagents to achieve rapid detection of Salmonella and S. aureus within 30 min. The detection sensitivity was 100 colony-forming units (CFU)/mL for Salmonella and 125 CFU/mL for S. aureus. This technique significantly reduced the detection time compared with the traditional cultivation method. Even at low initial concentrations of 5 CFU/mL for Salmonella and 15 CFU/mL for S. aureus, it demonstrated superior performance compared with traditional cultivation, detecting the target bacteria more than 2 days earlier than that method. Notably, we achieved 100% in the detection of Salmonella and S. aureus using spiked pastry samples. In addition, the proposed detection system exhibited excellent specificity when tested against 27 bacterial strains. In conclusion, the proposed nucleic acid detection system provides a viable, miniaturized solution for rapid detection of bacteria.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfs.13157","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Rapid counting of coliforms and Escherichia coli by deep learning-based classifier 利用基于深度学习的分类器快速计数大肠菌群和大肠埃希氏菌

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-08-06 DOI: 10.1111/jfs.13158

Rina Wakabayashi, Atsuko Aoyanagi, Tatsuya Tominaga

{"title":"Rapid counting of coliforms and Escherichia coli by deep learning-based classifier","authors":"Rina Wakabayashi, Atsuko Aoyanagi, Tatsuya Tominaga","doi":"10.1111/jfs.13158","DOIUrl":"https://doi.org/10.1111/jfs.13158","url":null,"abstract":"To ensure that food has been handled hygienically, manufacturers routinely examine the numbers of indicator bacteria, such as coliforms and Escherichia coli. Using the deep-learning algorithm YOLO, we developed a classifier that automatically counts the number of coliforms (red colonies) and E. coli (blue colonies) on a chromogenic agar plate. Using Citrobacter freundii IAM 12471T and E. coli NBRC 3301, we trained our YOLO-based classifier with images of Petri dishes grown with each strain alone (10 images) and/or with a mixture of both strains (5 images). When the performance of the classifier was evaluated using 83 images, the accuracy rates for coliforms and E. coli reached 99.4% and 99.5%, respectively. We then investigated whether this classifier could detect other, non-trained coliform species (22 species) and E. coli strains (13 strains). The accuracy rates for coliforms and E. coli were 98.7% (90 Petri dishes) and 94.1% (46 Petri dishes), respectively. Furthermore, we verified the practical feasibility of the developed classifier using 38 meats (chicken, pork, and beef). The accuracy rates for coliforms and E. coli in meat isolates were 98.8% (80 Petri dishes) and 93.8% (35 Petri dishes), respectively. The time required to count coliforms/E. coli on a single plate was ~70 ms. This novel method should enable users to rapidly quantify coliforms/E. coli without relying on a human inspector's color vision, leading to improved assurance of food safety.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Microbiota of black tea at different manufacturing stages 不同生产阶段红茶中的微生物区系

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-07-11 DOI: 10.1111/jfs.13152

S. H. S. Karunaratne, G. A. S. I. Abeygunawardena, D. L. Jayaratne, G. A. S. Premakumara, N. V. Chandrasekharan

{"title":"Microbiota of black tea at different manufacturing stages","authors":"S. H. S. Karunaratne, G. A. S. I. Abeygunawardena, D. L. Jayaratne, G. A. S. Premakumara, N. V. Chandrasekharan","doi":"10.1111/jfs.13152","DOIUrl":"https://doi.org/10.1111/jfs.13152","url":null,"abstract":"In recent decades, the consumption of tea has increased due to its various associated health benefits, prompting growing concerns regarding the safety and quality of tea products. Nevertheless, there has been a significant dearth of scientific information regarding the microbiological status of black tea leaves. This study sought to bridge this knowledge gap by investigating the microflora present in tea leaves at various processing stages of black tea production. Samples were meticulously collected during distinct processing steps, and their culturable microorganisms were identified through sequence-based methods. The results revealed that the predominant bacterial genus throughout the tea manufacturing process was Bacillus, constituting a substantial 77% of the identified bacterial population. Other leading genera included Klebsiella (8%), Lysinibacillus (4%), Escherichia (2%) with the remaining 9% comprising various other genera. Among the fungal community, Aspergillus and Penicillium species exhibited a significantly higher relative abundance, each comprising 24%. Furthermore, yeast communities included Debaryomyces, Candida, Hyphopichia, Rhodosporidiobolus, and Wickerhamomyces species. Lactobacillus fermentum was identified in the fermented tea leaves, highlighting its role in the fermentation process. Yeasts and molds were also present in the final tea product, indicating potential post-processing contamination. The study did not detect any mycotoxins in any of the samples. These findings had indicated that presence of some microorganisms is extremely common in different processing stages while alien microorganisms are being introduced during manufacturing. Thus, emphasizing the need for stringent regulations and quality assurance practices within the tea industry to ensure the safety and quality.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141597153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Modeling the growth behavior of Salmonella spp. in grated carrots inoculated with different inoculum levels stored at various temperatures 模拟不同接种量的胡萝卜泥在不同温度下储存时沙门氏菌的生长行为

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-07-03 DOI: 10.1111/jfs.13150

Basri Omac

{"title":"Modeling the growth behavior of Salmonella spp. in grated carrots inoculated with different inoculum levels stored at various temperatures","authors":"Basri Omac","doi":"10.1111/jfs.13150","DOIUrl":"https://doi.org/10.1111/jfs.13150","url":null,"abstract":"The consumption of fresh and fresh-cut fruits and vegetables, such as carrots, has increased for the last decades for a healthy life and an adequate diet, but concerns regarding the microbial safety of them have been raised. The present study was conducted to develop predictive models for Salmonella spp. in grated carrots. The results showed that Salmonella spp. did not display growth at 5°C, but it grew in grated carrots at other temperatures (10, 15, 20, 25, and 37°C) for both inoculum levels. Also, the inoculum levels affected the growth of this pathogen in grated carrots when the storage temperatures ranged from 15 to 25°C. The theoretical minimum temperatures calculated using the Huang model were 3.48 and 5.79°C for inoculum levels of 101 and 102 CFU/g, respectively. The primary and secondary models performed well in terms of agreement between experimental and estimated values. Furthermore, compared to the Ratkowsky model, the theoretical minimum temperature was given a more reasonable value using the Huang model. The models developed in the present study will be a useful input for future quantitative microbial risk assessment to appraise the proliferation of Salmonella spp. in grated carrots throughout the production process, storage, and distribution.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141536938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems 加强家禽加工过程中的微生物控制：屠体清洗系统综合研究

IF 1.9 4区农林科学

Journal of Food Safety Pub Date : 2024-07-02 DOI: 10.1111/jfs.13151

Débora Zamprogna Flores, Clarice Steffens, Natalia Paroul, Geciane Toniazzo Backes, Juliana Steffens, Eunice Valduga, Rogério Luis Cansian

{"title":"Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems","authors":"Débora Zamprogna Flores, Clarice Steffens, Natalia Paroul, Geciane Toniazzo Backes, Juliana Steffens, Eunice Valduga, Rogério Luis Cansian","doi":"10.1111/jfs.13151","DOIUrl":"https://doi.org/10.1111/jfs.13151","url":null,"abstract":"In the poultry industry, the evisceration stage often sees the highest microbial load on chicken carcasses. While manual trimming has traditionally been employed to remove gastrointestinal contamination, Brazilian legislation allows the use of a carcass washing system as an alternative. This study aimed to establish and validate a protocol for the use of a chicken carcass washing system as a replacement for manual trimming in a major poultry processing facility in southern Brazil. The methodology followed international standards for microbial analysis such as total mesophilic counts and Enterobacteriaceae. Comparing contamination levels before and after treatments, significant reductions are seen. Manual trimming reduced contamination by 39.43% (gastric), 53% (fecal), and 50% (biliary). Washing achieved greater reductions, with a 96.37% drop in gastric contamination and complete elimination (100%) of fecal contamination. These results met statistical significance. Both procedures reduced contamination levels. Manual trimming maintained 50% of samples below the mean value without exceeding upper control limits (UCL). Washing increased the percentage of samples below the mean value from 46% to 54%, demonstrating its superior efficiency. For Enterobacteriaceae, trimming maintained 44% of samples below the mean value, and washing increased it from 46% to 48%. In conclusion, the carcass washing system effectively removes visible gastrointestinal contents, meeting regulatory standards and receiving authorization from the Federal Inspection Service for use in the facility.","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":"44 4","pages":""},"PeriodicalIF":1.9,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141536658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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