Journal of the American Oil Chemists Society最新文献

{"title":"A Review on Synthesis, Characterization, and Decomposition of Biodegradable Functional Fluids Called Estolides","authors":"P. V. Maneesh Kumar,&nbsp;Amina Hamnas,&nbsp;T. Jagadeesha,&nbsp;G. Unnikrishnan","doi":"10.1002/aocs.12958","DOIUrl":"10.1002/aocs.12958","url":null,"abstract":"<div>\u0000 \u0000 <p>Estolides are fatty acid oligomers, formed either through addition or condensation reactions of multiple fatty acids. They offer much better cold-flow behavior, oxidation stability, and viscosity against their monomers, making them plant-based alternatives to petroleum fluids. They can form among hydroxy fatty acids and unsaturated fatty acids; once a saturated fatty acid is attached to the chain, the oligomer becomes a capped estolide. Most plant-based oils crystallize easily, making them unusable for modern applications; however, estolides have a much lower pour point due to their complex structure, leading to a slow crystallization. Another key issue associated with plant-based oils is their poor oxidative stability caused by the unsaturation in them. This problem is also efficiently addressed in the case of estolides, as the chain propagation of these oligomers happens through the unsaturation present in them. Improvements is viscosity, reduction of acidity are other advantages associated with estolide formation. With a century of research background, these biodegradable fluids have applications in lubrication, cosmetics, and the food industry and will hopefully continue to expand their reach across the span of petroleum. This review is an updated consolidation of the trends and challenges associated with estolides.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1201-1223"},"PeriodicalIF":2.4,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144885077","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}

{"title":"The Impact of Pyropheophytin a (PPP) and 1,2-Diacylglycerols (DAGs) on Extra Virgin Olive Oil Quality and Shelf Life","authors":"Xueqi Li,&nbsp;Lu Li,&nbsp;Andrew Blandino,&nbsp;Mary Mori,&nbsp;Christopher Moore,&nbsp;Alejandra Andalon,&nbsp;Selina C. Wang","doi":"10.1002/aocs.12959","DOIUrl":"10.1002/aocs.12959","url":null,"abstract":"<p>The quality and shelf life of extra virgin olive oil (EVOO) are pivotal to its marketability and consumer satisfaction. This study evaluated how pyropheophytin a (PPP) and 1,2-diacylglycerols (DAGs) changed for different varieties of EVOO over a 24-month storage period under varying temperature conditions (16°C, 18°C, and 20°C). PPP values were primarily influenced by storage temperature, while DAGs evolution was driven by a combination of storage time, temperature, and initial free fatty acid levels. Both DAGs and PPP had weak correlations with quality and oxidative parameters like peroxide values (PV) and UV absorbances. Applying the current California olive oil standard thresholds (PPP ≤ 17% and DAGs ≥ 35%) ensured 100% specificity (i.e., no non-rancid oils were misclassified as rancid). While alternative thresholds (e.g., PPP ≤ 12% and DAGs ≥ 47%) improved sensitivity (the ability to correctly identify rancid oils) from 21% to 42%, their practical significance is limited due to compromised specificity (97%). Our findings demonstrated PPP and DAGs can accurately classify EVOO quality. Shelf-life prediction models incorporating these chemical parameters help better determine use-by dates, enhance consumer trust, and promote greater transparency and consistency in the global olive oil industry.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1185-1200"},"PeriodicalIF":2.4,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12959","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888322","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}

{"title":"Impact of Protein Concentration and Salt Addition on the Rheological Behavior and Stability of Reduced-Fat Dressing-Like Emulsions Prepared With Tofu Whey","authors":"Agustín Ariel González Fernández,&nbsp;Johan Sebastian Henao Ossa,&nbsp;Juan Carlos Lucas Aguirre,&nbsp;Gonzalo Gastón Palazolo","doi":"10.1002/aocs.12957","DOIUrl":"10.1002/aocs.12957","url":null,"abstract":"<div>\u0000 \u0000 <p>Tofu whey (TW) is generated as a by-product during tofu manufacturing. TW was processed to obtain concentrated tofu whey (CTW). The aim of this study was to explore the preparation of reduced-fat dressing-like oil-in-water emulsions with CTW, xanthan and guar gums (5.0 g kg⁻¹) and sunflower oil (250 g kg⁻¹) and evaluate the impact of protein concentration (2.5–10.0 g kg⁻¹) and salt addition (NaCl, 20.0 g kg⁻¹, in the aqueous phase). The emulsifying ability of CTW increased with salt addition, but the extent of this effect was smaller at higher protein concentration. At the lowest protein concentration (2.5 g kg⁻¹) and in the absence of salt, some creaming destabilization was observed, but in the presence of salt, a total stabilization was observed after 45 days of storage. At intermediate and high protein concentrations (5.0–10.0 g kg⁻¹), all emulsions were stable regardless of the salt addition. The stability would be ascribed to the formation of a three-dimensional network including gums, flocs, and CTW biopolymer aggregates. All systems behaved as pseudoplastic fluids in flow measurements and as weak gels in oscillatory assays. Although salt addition showed opposite results on rheological properties at low and high protein concentrations, stable emulsions were obtained. The biopolymers in CTW are suitable as emulsifiers in acid food emulsions such as dressings and sauces, with an appropriate response to salt addition. These findings contribute to increasing the added value of TW wastewater as a by-product of tofu manufacture in the development of stable emulsion-based food products.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1173-1183"},"PeriodicalIF":2.4,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888248","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}

{"title":"Stability and rheology of water-in-oil high internal phase emulsions containing continuous phase solid fat","authors":"Natália Aparecida Mello,&nbsp;Dérick Rousseau","doi":"10.1002/aocs.12954","DOIUrl":"10.1002/aocs.12954","url":null,"abstract":"<p>Solid fat added to the continuous phase of water-in-oil (W/O) high internal phase emulsions (HIPEs) was assessed for its effects on aqueous droplet size, microstructure, and rheology during storage for one month. The emulsions consisted of 76 wt% water and a continuous phase composed of up to 2.4 wt% fully hydrogenated soybean oil (corresponding to 10 wt% of the oil phase), polyglycerol polyricinoleate as surfactant, and soybean oil. The HIPE with 2.4 wt% solid fat showed the highest rigidity and brittleness at all-time points during storage, but also the lowest thixotropic recovery, which we ascribed to plastic failure of the fat crystal network. While fat added at all concentrations limited visual oil–water phase separation, its presence increased coalescence, particularly at higher concentrations. The present results demonstrated that the rigidity of W/O HIPEs may be tailored by addition of low amounts of solid fat; however, its addition may compromise physical stability.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1131-1138"},"PeriodicalIF":2.4,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12954","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524521","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}

{"title":"Palm Kernel Cake- A Potential Natural Source of Protein, Hydrolysates, and Bioactive Peptides","authors":"Noor Aliah Binti Bahari,&nbsp;Raman Ahmadi,&nbsp;Belal J. Muhialdin,&nbsp;Nazamid Saari,&nbsp;Yiming Feng,&nbsp;Mohammad Zarei","doi":"10.1002/aocs.12956","DOIUrl":"10.1002/aocs.12956","url":null,"abstract":"<div>\u0000 \u0000 <p>Palm kernel cake (PKC) is a by-product of the oil palm industry that is widely used as feed for cattle and poultry. It contains several nutrients, such as vitamins and minerals, and is approximately 20% crude protein. The annual demand for protein is expected to grow by around 30% as a result of the increase in the global population; therefore, seeking inexpensive and novel protein sources to develop nutritious and functional food products and ingredients with higher biological activities is crucial. This review summarizes the research on the utilization of PKC as an under-utilized and inexpensive source of proteins for applications in different food products, exploring their effect on human health and food quality. PKC proteins can be effectively extracted using alkaline solubilization (pH 9–11) or enzyme-assisted methods, yielding 60%–70% of available protein. These proteins can be enzymatically hydrolyzed using proteases such as papain, alcalase, and trypsin to generate bioactive peptides with potent antioxidant (DPPH radical scavenging &gt; 70%), antihypertensive (ACE inhibition of 70%–75%), and antimicrobial activities. Key PKC-derived peptides, including AWFS, WAF, and LPWRPATNVF, demonstrate high bioactivity even at low concentrations (IC₅₀ values 0.08–0.35 mg/mL). The production and fractionation of PKC bioactive peptides through different procedures and techniques and their bioactivities on the human body and antioxidant potentials are also reviewed. As an abundant and inexpensive protein source, PKC could be used to produce protein hydrolysates and bioactive peptides commercially. However, further research on PKC, especially on protein extraction and isolation, is needed to confirm its commercialization and use as a reliable and sustainable protein source to produce various functional food and non-food products.</p>\u0000 </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1159-1171"},"PeriodicalIF":2.4,"publicationDate":"2025-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888161","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}

{"title":"Isolation of free fatty acids from brown grease lipids using wiped film evaporation","authors":"Victor T. Wyatt,&nbsp;Kerby C. Jones,&nbsp;Richard A. Cairncross","doi":"10.1002/aocs.12953","DOIUrl":"10.1002/aocs.12953","url":null,"abstract":"<p>A wiped-film evaporation (WFE) distillation study conducted from 120°C to 200°C determined that the isolation of free fatty acids (FFA) from pre-treated brown grease lipids (BGL) produced a product with a consistent fatty acid profile, sulfur (S) concentration between 20 and 60 ppm, total acid number (TAN) ranging from 207.4 to 219, and a heavy metal concentration of 4.2 ppm at 180°C. The S/A method produced a quantitative yield of FFA (TAN = 230.3), but the heavy metal and S concentrations increased to 200.8 and 206.7 ppm. HPLC analysis revealed that both procedures could generate an FFA with high purity. The percent weight of the WFE fractions and a combination of HPLC and TAN values determined approximately 90.2% FFA recovery from BGL from the distillation procedure. Subjecting the <i>S</i>/<i>A</i> product to WFE reduced the concentration of the heavy metals to 11.8 ppm, <i>S</i> concentration to 24.3 ppm, and yield to 93.7%. The WFE procedure reduces the need for <i>S</i>/<i>A</i> chemicals, solvents, extractions, drying agents, and rotary evaporation, possibly providing a more efficient pathway to pure FFA. The optimization and adoption of this work will benefit biofuel producers, brown grease processors, waste management companies, and the cosmetics industry.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1121-1129"},"PeriodicalIF":2.4,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524788","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}

{"title":"Valorization of CNSL as a Sustainable Solution for PVC Plasticization: A Comprehensive Study of Cardanol–Cardol Mixture","authors":"Adélaïde Gartili,&nbsp;Vincent Lapinte,&nbsp;Benoit Briou,&nbsp;Sylvain Caillol","doi":"10.1002/aocs.12955","DOIUrl":"10.1002/aocs.12955","url":null,"abstract":"<p>For the first time, a mixture of cardanol and cardol esters has been studied as plasticizers for PVC. From our previous work, it has been established that the favorable plasticizing properties of cardol for PVC materials exist. Hence, the utilization of cashew nutshell liquid (CNSL), a naturally occurring mixture of cardanol and cardol, as a PVC plasticizer presents an intriguing prospect. While major studies focused on cardanol-based PVC plasticizers, their extraction process entails time-consuming, energy-intensive, and costly steps, thereby limiting market competitiveness. The aim of this study is not to focus on pure cardol or pure cardanol, as previously conducted, but instead to focus on the naturally derived mixtures obtained through CNSL extraction. Various ester plasticizers with different alkyl length chains were synthesized from various CNSL mixtures, containing different ratios of cardanol and cardol. The chemical structure of these plasticizers was fully characterized by using ¹H NMR spectroscopy, while the rheological properties of plastisol, mechanical properties, and thermal stability of plasticized PVC films were investigated. Through this exploration, insights into the potential of CNSL-derived esters as efficient PVC plasticizers are elucidated, offering promising alternatives with reduced processing complexities and enhanced market viability.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 8","pages":"1141-1157"},"PeriodicalIF":2.4,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12955","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888181","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}

{"title":"A novel deep eutectic solvent-based liquid membrane for the extraction of glycerol from crude biodiesel","authors":"Adeeb Hayyan,&nbsp;Abdulaziz Hatem Alahmadi,&nbsp;Khalid M. Abed,&nbsp;Yee-Sern Ng,&nbsp;Jehad Saleh,&nbsp;Yousef Mohammed Alanazi,&nbsp;Syahrinaz Rahim,&nbsp;Mahar Diana Hamid,&nbsp;Mohd Ali Hashim,&nbsp;Bhaskar Sen Gupta","doi":"10.1002/aocs.12951","DOIUrl":"10.1002/aocs.12951","url":null,"abstract":"<p>This study used deep eutectic solvent (DES) as the liquid membrane in a bulk liquid membrane system (BLM) to remove glycerol from waste cooking oil-based biodiesel. The DES was prepared from choline chloride and tetraethylene glycol at a molar ratio of 1:5. Diethyl ether was employed as a novel strip phase for the glycerol in BLM. The effects of the DES: biodiesel ratio, stirring speed, and extraction time on the extraction and stripping efficiencies were investigated. The results showed that BLM could give better glycerol removal from biodiesel than mechanical shaking. Increasing the DES: biodiesel ratio, stirring speed, and extraction time can enhance glycerol removal from the feed phase, achieving purified biodiesel that complies with biodiesel international standards. The purified biodiesel met the ASTM D6751 and EN 14214 international standards requirement for glycerol content of less than 0.24% under the following conditions of DES: biodiesel ratio of 1:1, stirring speed of 200 rpm, and extraction time of 240 min. The transport mechanisms of glycerol in the system were postulated based on two consecutive irreversible first-order extraction and stripping. The kinetic study shows that the extraction and stripping processes in this system could be explained by a first-order kinetic model, as the experimental results fitted into the model showed <i>R</i>² values of 0.98, 0.97, and 0.97 for the feed phase, membrane phase, and strip phase, respectively. The extraction and stripping rate constants (k₁ and k₂) were 0.0031 and 0.0019 min⁻¹, respectively.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1113-1120"},"PeriodicalIF":2.4,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524988","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}

{"title":"Encapsulation of DHA oils for better bioavailability: A review from the practical aspect","authors":"Ram Chandra Reddy Jala,&nbsp;Hong Zhang,&nbsp;Ming Yang,&nbsp;Ruihua Guo,&nbsp;Sheng Li,&nbsp;Xiaolan Xu,&nbsp;Dongying Yang,&nbsp;Xuebing Xu","doi":"10.1002/aocs.12952","DOIUrl":"10.1002/aocs.12952","url":null,"abstract":"<p>DHA has unique functional properties in human health. Various recommendations to increase dietary intake have been proposed. However, there is a difference between intake and nutritional functions. Therefore, bioavailability is crucial for the efficacy of DHA intake. A proper delivery system can increase the bioavailability up to 50%–150%. DHA in phospholipid and triglyceride forms is readily absorbed by the body more than in ethyl ester form. DHA oil encapsulation can attain better bioavailability, controlled release, and masking of taste and odor, besides improving the oxidative stability. The encapsulation is the formation of a matrix in which the DHA oil is hidden inside the wall materials. Wall materials such as whey protein concentrates are often preferred, and multiple layers through molecular assembly are often pursued. In Forming the right matrix, emulsification technologies are applied to have the designed matrix where nanoemulsion or liposome-type structures have advantages. For an encapsulated powder product, spray drying or developed alternative techniques give large space for improvement, in which novel developments such as spray–freeze drying may offer various advantages. This review will bring a practical picture of the subject including an overall evaluation of patent applications as well as a summary/remarks of the future developments.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1089-1112"},"PeriodicalIF":2.4,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524780","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}

{"title":"Characterization of volatile compounds and biological activities of olive and oleaster oils from different Algerian altitudinal localities","authors":"Ouahiba Soufi-Maddi,&nbsp;Alessandro Genovese,&nbsp;Lamia Medouni-Haroune,&nbsp;Fatiha Brahmi,&nbsp;Sonia Medouni-Adrar,&nbsp;Aida Mekhoukhe,&nbsp;Sabrina Hammam,&nbsp;Sihem Hamidouche,&nbsp;Ibtissem Djinni,&nbsp;Mostapha Bachir-Bey","doi":"10.1002/aocs.12950","DOIUrl":"10.1002/aocs.12950","url":null,"abstract":"<p>This study investigates the chemical composition and bioactivities of olive oils obtained from three cultivars: <i>Chemlal</i> (<i>CH</i>), <i>Azeradj</i> (<i>AZ</i>), and <i>Aberkane</i> (<i>BK</i>), as well as oleaster oil (<i>Azebouj</i> (<i>ZB</i>)), originating from two altitudinal locations: high (1) and low (2). Bitterness index, chlorophyll content, total phenolic content (TPC), <i>ortho</i>-diphenols, antioxidant activity, antimicrobial activity, and volatile organic compounds were determined. The results revealed that regardless of altitude, the oleaster oils (<i>ZB1</i> and <i>ZB2</i>) showed the highest bitterness index and TPC (593.36 and 492.58 mg GAE/kg, respectively), compared to the cultivated olive oils. The chlorophyll concentration varied significantly, with <i>BK1</i> having the highest concentration (12.82 ppm), contrary to that of <i>AZ2</i> (2.53 ppm). Antioxidant activity indicated that <i>CH2</i> oil exhibited the highest reducing power (597.27 mg AAE/kg) and hydrogen peroxide scavenging activity (94.29%), while <i>ZB1</i> showed the highest DPPH radical scavenging (51.72%). <i>BK1</i> oil was most effective in the β-carotene bleaching assay (60.07%). Antimicrobial tests showed that <i>CH2</i> and <i>BK1</i> oils were effective against <i>Candida albicans</i> and <i>Staphylococcus aureus</i>, respectively. SPME–GC/MS analysis revealed significant variations in the volatile profile of the studied oils. Except for <i>BK2</i> oil, which showed the highest aldehyde content (1300.8 μg/kg), <i>CH1</i> oil exhibited the most distinct volatile profile and had the greatest amount of major classes: total alcohols (7570.6 μg/kg), esters (2294.1 μg/kg) and terpenes (734.3 μg/kg). These findings indicate that both cultivar and altitude significantly impact the oil's phenolics and volatile compounds, providing valuable insights for the olive oil industry as a food ingredient and potential health applications regarding their antifungal and antibacterial activities.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 7","pages":"1073-1087"},"PeriodicalIF":2.4,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524627","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}