International Journal of Food Science & Technology最新文献

{"title":"Effect of extraction and purification on the structure and activity of Flammulina velutipes polysaccharides: a review","authors":"Wanying Song,&nbsp;Mohan Li,&nbsp;Xiqing Yue,&nbsp;Yan Zheng","doi":"10.1111/ijfs.17393","DOIUrl":"https://doi.org/10.1111/ijfs.17393","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Flammulina velutipes</i> (<i>F. velutipes</i>) is one of the most widely consumed edible mushrooms worldwide. The growth of <i>F. velutipes</i> involves two primary stages: the mycelium and fruiting body. Unique polysaccharides are produced in each stage; mycelial polysaccharides (FVMPs) are produced during the mycelial fermentation stage, while fruiting body polysaccharides (FVFBPs) are produced during the fruiting stage. These polysaccharides, the major bioactive components of <i>F. velutipes</i>, have garnered significant attention due to their various functions and activities. Notably, they exert functional activities by mediating gut flora, including antioxidant, anti-inflammatory, and immunomodulatory properties, reduce blood sugar and lipid levels, and enhance cognitive performance. This study examined the variations in FVMPs and FVFBPs resulting from different extraction and purification methods, with a specific focus on delineating their distinct structural characteristics. This study further explored the impact of the structural composition of FVMPs and FVFBPs on their health-promoting properties, focusing on the relationship between their structures and their functional and biological effects. Finally, this study outlines future research avenues designed to contribute to the ongoing research in the field of bioactive FVMPs and FVFBPs.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9571-9591"},"PeriodicalIF":2.6,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheological properties and in vitro digestibility of chicken breast myofibrillar protein containing various psyllium (Plantago ovata) husk concentrations","authors":"Ji Seon Choi,&nbsp;Koo Bok Chin","doi":"10.1111/ijfs.17450","DOIUrl":"https://doi.org/10.1111/ijfs.17450","url":null,"abstract":"<div>\u0000 \u0000 <p>Most dietary fibres improved rheological properties but negatively impacted digestibility. However, the effect of psyllium husk powder (PHP) on digestibility has not been yet reported. Thus, this study aimed to evaluate the rheological properties and digestibility of chicken myofibrillar protein (MP) containing different concentrations of PHP (0%, 0.5%, 1.0%, 1.5%) at 0.45 <span>m</span> NaCl. To assess the rheological properties of MP, viscosity, hydrophobicity, disulphide bond, SDS–PAGE, cooking yield and gel strength were evaluated. The addition of PHP enhanced water retention capacity and protein–protein interactions in the MP system. To evaluate the effect of PHP on digestibility, protein digestibility, SDS–PAGE and microstructure observations were performed. It was confirmed that the addition of PHP improved the protein digestibility of MP by measuring the differences in protein content (%). Therefore, the addition of PHP into MP gel improved not only the rheological properties but also the protein digestibility during <i>in vitro</i> digestion.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9029-9038"},"PeriodicalIF":2.6,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar","authors":"Shimin Zhao,&nbsp;Fengxian Tang,&nbsp;Yao Zhang,&nbsp;Wenchao Cai,&nbsp;Qin Zhang,&nbsp;Xinxin Zhao,&nbsp;Chunhui Shan","doi":"10.1111/ijfs.17415","DOIUrl":"https://doi.org/10.1111/ijfs.17415","url":null,"abstract":"<div>\u0000 \u0000 <p>Jujubes are an excellent source of sugar and nutrients, making them well-suited for fermentation. Previous research on jujubes has primarily focused on their use in fermented beverages and fruit wines, but their potential for vinegar production has not been sufficiently explored. Therefore, this study produced jujube vinegar from jujube as raw material using microbial fermentation technology, and the changes in bioactive substances and volatile components during different fermentation stages were monitored. Results revealed that the primary organic acids in jujube vinegar were acetic acid, malic acid and lactic acid. The levels of phenolic compounds, such as epicatechin and ferulic acid, increased significantly by 3.5-fold and 3.2-fold, respectively, after acetic fermentation, resulting in an improvement in antioxidant activity. In addition, a total of seventy-three volatile substances were detected in jujube vinegar, with acids accounting for 72.13% of the overall content. Isoamyl alcohol, ethyl phenylacetate, benzaldehyde and 3-hydroxy-2-butanone were also the principal flavour compounds of jujube vinegar, which are the main source of its intense flavour. This study reveals the dynamic law of nutrients and flavour compounds during the fermentation process of jujube vinegar. The findings provide a theoretical reference and practical basis for the production of jujube vinegar.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9009-9019"},"PeriodicalIF":2.6,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of yellow mustard gum-fenugreek mixed gum in preparation of non-dairy fat whipping cream","authors":"Ruoyan Liu,&nbsp;Xinya Wang,&nbsp;H. Douglas Goff,&nbsp;Steve W. Cui","doi":"10.1111/ijfs.17375","DOIUrl":"https://doi.org/10.1111/ijfs.17375","url":null,"abstract":"<p>Yellow mustard gum (YMG) and fenugreek gum (FG) are both natural hydrocolloids derived from plant seeds. They showed synergistic effects of increased viscosity upon mixing thus expanding their applications. In this study, a synergistic YMG-FG (7:3) blend of different total gum concentrations (0%, 0.05%, 0.1%, 0.15%, 0.2% and 0.25%, w/w) was used to develop a whipping cream formula with dairy fat replaced by palm kernel oil. Whipping creams of both liquid emulsion and whipped cream were characterised in terms of particle size, rheological properties, whippability and foam stability, texture and microstructure. The liquid emulsion before whipping showed a shear-thinning behaviour regardless of the gum concentration. Upon whipping, the overrun of whipped cream decreased while the foam stability increased with increasing gum mixture content. The whipped cream with the addition of gum mixture retained the shape after storing overnight at 22 °C in comparison with two collapsed commercial samples. The whipped cream with 0.1% gum mixture exhibited optimal foam stability and textural properties among all the samples. Overall, the synergistic blend of YMG-FG can be used as a natural stabiliser in formulating non-dairy fat whipping cream products to improve foam stability and airy/fluffy texture.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"8998-9008"},"PeriodicalIF":2.6,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17375","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Effect of long-chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough","authors":"Huainan Peng,&nbsp;Xin Wang,&nbsp;Keying Chen,&nbsp;Chonghui Yue,&nbsp;Libo Wang,&nbsp;Zhouya Bai,&nbsp;Sihai Han,&nbsp;Zijing Zhang,&nbsp;Jinying Guo,&nbsp;Denglin Luo","doi":"10.1111/ijfs.17493","DOIUrl":"https://doi.org/10.1111/ijfs.17493","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to investigate the effects of long-chain inulin (FXL) on the water state, rheological properties, gluten depolymerisation, and microstructure of frozen dough. The results suggested that FXL improved the water state and rheological properties of the frozen dough. It also significantly enhanced the proportion of bound water, <i>G</i>′, <i>G</i>″ value, and the pasting properties of the frozen dough. FXL effectively increased the content of disulfide bonds, α-helix, and β-sheet structures in gluten, thereby enhancing its thermal stability and inhibiting depolymerisation. Microstructure results demonstrated that FXL improved the continuity and uniformity of the gluten-starch network structure in frozen dough, effectively reducing the mechanical damage caused by ice crystals. The addition of 1 g/100 g FXL better alleviate the deterioration of frozen dough quality during frozen storage and improved its overall quality. These results indicated that FXL can be used as a promising cryoprotectant in frozen dough.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9117-9130"},"PeriodicalIF":2.6,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High prevalence of avian adapted CC5 Staphylococcus aureus isolates in poultry meat in Spain: food chain as vehicle of MRSA and MSSA CC398-t1451","authors":"Paula Eguizábal,&nbsp;Rosa Fernández-Fernández,&nbsp;Allelen Campaña-Burguet,&nbsp;Carmen González-Azcona,&nbsp;Irene Marañón-Clemente,&nbsp;Carmen Tenorio,&nbsp;Carmen Torres,&nbsp;Carmen Lozano","doi":"10.1111/ijfs.17521","DOIUrl":"https://doi.org/10.1111/ijfs.17521","url":null,"abstract":"<p><i>Staphylococcus aureus</i> can cause food poisoning and human infections and CC5 and CC398 are relevant lineages in the animal-human interface. The objective was to determine the <i>S. aureus</i> prevalence in chicken-derived food, and to study the diversity of lineages, and their antimicrobial resistance and virulence genotypes. Sixty poultry-food samples were processed, and the <i>S. aureus</i> isolates obtained were characterised. Antibiotic susceptibility was performed and the presence of resistance/virulence genes, and avian mobile genetic elements (MGEs) was studied. Forty-four non-repetitive <i>S. aureus</i> isolates were obtained of 28/60 samples (46.7%), and 43 methicillin-susceptible (MSSA) and one methicillin-resistant <i>S. aureus</i> (MRSA) isolates were detected. Five <i>S. aureus</i> isolates were multidrug-resistant and 50% of isolates showed susceptibility to all tested antibiotics. Eighteen <i>spa</i>-types, 11 sequence-types and 8 clonal-complexes were identified in the <i>S. aureus</i> collection. Three CC398 isolates (2 MSSA/1 MRSA) of <i>spa</i>-type-t1451 were detected, and MSSA-CC398 isolates harboured the <i>scn</i>-gene (absent in MRSA-CC398). CC5 was the most frequent lineage identified (56.8%), all MSSA, and 56.7% of them contained avian-MGEs. A high prevalence of avian-adapted MSSA-CC5 isolates was detected. Poultry meat has been shown to be a vehicle for CC398-t1451 isolates, both MRSA and MSSA, showing characteristics of the animal and human clades, respectively.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9180-9188"},"PeriodicalIF":2.6,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17521","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Magnetic field improves the quality of frozen tilapia fillets by decreasing the ice crystals during freezing process","authors":"Peiting Ye,&nbsp;Kaixuan Luo,&nbsp;Aiguo Feng,&nbsp;Dingxiang Zhao,&nbsp;Dongyi Wang,&nbsp;Xiangdong Lin,&nbsp;Zhongyuan Liu","doi":"10.1111/ijfs.17357","DOIUrl":"https://doi.org/10.1111/ijfs.17357","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, the alternating magnetic field (AMF) with frequency of 50, 100, 150, 200 and 250 Hz at magnetic field intensity of 5 mT was used to assist the freezing of tilapia fillets, with no magnetic field (NMF) as a control group. The evaluation of thawed tilapia fillets encompassed an assessment of freezing curve, texture, microstructure, moisture state and protein structure, followed by a subsequent analysis of their correlation. The findings showed that the application of a magnetic field during the freezing process yielded favourable outcomes in enhancing the overall quality of tilapia fillets. Among them, 200 Hz had the best effect. Under the condition, the frozen tilapia fillets assisted by magnetic field showed the shortest freezing time, the least decrease in hardness and elasticity and the best chewiness after thawing. The size of the ice crystals generated during freezing was small and uniform, and the fractal dimension of the frozen sections was the highest. Muscle tissue was the least damaged, which led to the improvement of its water-holding capacity. Magnetic field-assisted freezing was found to maintain the α-helix and β-sheet in the secondary structure of proteins. The correlation analysis showed that cohesion, elasticity, fractal dimension, FD, A₂, A₂₂ and β-turn were closely related to the quality changes of tilapia fillets after magnetic field treatment.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"8961-8971"},"PeriodicalIF":2.6,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purification and characterisation of a homogenised protein from Red Deer (Cervus elaphus) abomasum as a potential hyaluronidase inhibitor","authors":"Zi Yang,&nbsp;Ahmidin Wali,&nbsp;Amina Arken,&nbsp;Naziermu Dongmulati,&nbsp;Ailin Hu,&nbsp;Yanhua Gao,&nbsp;Abulimiti Yili,&nbsp;HajiAkber Aisa","doi":"10.1111/ijfs.17489","DOIUrl":"https://doi.org/10.1111/ijfs.17489","url":null,"abstract":"<div>\u0000 \u0000 <p>To improve the utilisation of abomasum and explore the material basis of its antioxidant and hyaluronidase inhibitory activities, a homogeneous protein RDA4-1 was isolated from the abomasum of cultured red deer by two-step chromatography process for the first time in this study. It has a molecular weight of 15 kDa and comprises 43.56% essential amino acids. RDA4-1 scavenged 50.97% of DPPH• and 88.37% of ABTS+· at 1.5 mg mL⁻¹, and inhibited hyaluronidase by 79.23% at 1 mg mL⁻¹. The CD and fluorescence spectroscopy was used to initiate explore the hyaluronidase inhibition reaction process. With an increase in the concentration of RDA4-1 in the inhibition reaction, the wavelength of the negative peak of CD shifted from 208 to 218 nm, and the absorption of the positive peak of CD increased from 0.5 to 8.3 mdeg. Furthermore, fluorescence absorption at a wavelength of 340 nm rose from 248 to 762 au. These findings suggest that the interaction of RDA4-1 with hyaluronidase induces alterations in the secondary structure of the protein complex, and RDA4-1 binds reversibly to the enzyme in a non-covalent manner. The results of this study indicate that RDA4-1 could serve as a potential hyaluronidase inhibitor in the development of nutraceuticals.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9108-9116"},"PeriodicalIF":2.6,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating the multifaceted impact of Cephalaria extract on dough quality: Antioxidant, antimicrobial, and cytotoxic properties","authors":"Elif Şeyma Bağdat,&nbsp;Fatih Bozkurt,&nbsp;Özge Kahraman Ilıkkan,&nbsp;Osman Sagdic,&nbsp;Fatih Törnük","doi":"10.1111/ijfs.17501","DOIUrl":"https://doi.org/10.1111/ijfs.17501","url":null,"abstract":"<p><i>Cephalaria syriaca</i>, known as cephalaria, is an annual, pilose plant with pink-purple flowers growing wild in wheat fields. Viscoelastic properties of gluten-free doughs can be improved by adding cephalaria. However, this addition results in some undesirable properties in bread such as bitter taste and dark internal colour. This study aimed to reduce these effects by obtaining cephalaria obtained from distilled water and ethanol extracts and to increase the potential use of extracts in bread production. Different proportions of water and ethanol extracts obtained from oil-free cephalaria were added to bread by creating a model with Mixture Design, and the optimum concentration was determined by farinograph trials. The antioxidative, antimicrobial, and cytotoxic effects of extract and the effect of cephalaria on yeast activity were examined. Cephalaria extracts had no measurable antimicrobial effect and no antifungal effect on <i>Rhizopus stolonifer</i>, while an antifungal effect was found against <i>A</i>. <i>niger</i> and <i>P</i>. <i>expansum</i>. The IC50 value was found to be 4.15 mg mL⁻¹ for ethanol extract while the water extract had no effect on cells. The addition of extract had no negative effect on the number of yeasts in sourdough fermentation. The study has improved the usage of cephalaria by using water and ethanol extracts in dough.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9147-9156"},"PeriodicalIF":2.6,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17501","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Synergistic effects of alkaline and heat treatments on structural and functional properties of mung bean protein isolate: improving physicochemical stability of plant-based emulsions","authors":"Kanokrat Limpisophon,&nbsp;Xingfa Ma,&nbsp;Leonard M. C. Sagis,&nbsp;Athiya Nonthakaew,&nbsp;Pattariga Hirunrattana","doi":"10.1111/ijfs.17527","DOIUrl":"https://doi.org/10.1111/ijfs.17527","url":null,"abstract":"<p>Plant-based meat alternatives often require fat replacers to mimic the texture of traditional products. This study aimed to develop plant-based emulsion gels using mung bean protein isolate (MBPI) as a potential fat substitute. However, creating these gels via heat setting requires a high protein concentration, which demands modification of the MBPI structure to enhance emulsifying properties. This study investigated synergistic effects of alkaline treatment (0.3 or 3.5% Na₂CO₃) and heat treatments (40 or 70 °C) on the functional properties of MBPI at high protein levels, for potential application as a plant-based emulsion. The combined treatments reduced the zeta potential of protein suspensions from −9 to −19 mV and altered the protein conformation to form smaller particles (from 426 to 166 μm) with increased β-sheet content. These treatments improved dispersibility of 8% MBPI suspension (58 to 86%), emulsifying activity index (6.34–10.89 m² g⁻¹), and stability coefficient (43 to 96%). Notably, MBPI samples treated with 0.3% Na₂CO₃ at 40 and 70 °C exhibited excellent emulsifying properties, forming stable monolayers at the oil–water interface, likely due to the increased surface activity of MBPI. Increasing protein concentration to 11% facilitated heat-set gel formation; however, addition of 3.5%-Na₂CO₃ induced premature gelation, limiting its application in emulsions. At 0.3%-Na₂CO₃, increasing the protein content from 8% to 11% and the oil content from 10% to 30% further reduced emulsion droplet size, especially for MBPI treated with 0.3% Na₂CO₃ at 70 °C (MB-0.3%-70 °C) from 5.10 to 2.61 μm, likely due to decreased coalescence. This treatment yielded superior MBPI-stabilised emulsion gels with enhanced penetration, fluid retention, and stability by possibly reducing protein aggregation. These findings demonstrate the potential of MBPI modified by combined addition of 0.3% Na₂CO₃ and heat treatment, particularly MB-0.3%-70 °C, as a promising ingredient for producing plant-based emulsions.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9203-9219"},"PeriodicalIF":2.6,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17527","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}