International Journal of Food Science & Technology最新文献_第2页

Research in advances in the bioactivity of plant polyphenols 植物多酚生物活性研究进展

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-20 DOI: 10.1111/ijfs.17494

Wenmin Ji, Feng Chen, Zhiqiang Chen, Hua Jiang

引用次数: 0

Effect of different precooling methods on the physicochemical changes, water migration and myofibrillar protein characteristics of pufferfish (Takifugu obscurus) during cold storage 不同预冷方法对河豚（Takifugu obscurus）冷藏期间理化变化、水分迁移和肌纤维蛋白特性的影响

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-19 DOI: 10.1111/ijfs.17461

Yu Liu, Chi Zhang, Jun Mei, Jing Xie

{"title":"Effect of different precooling methods on the physicochemical changes, water migration and myofibrillar protein characteristics of pufferfish (Takifugu obscurus) during cold storage","authors":"Yu Liu, Chi Zhang, Jun Mei, Jing Xie","doi":"10.1111/ijfs.17461","DOIUrl":"https://doi.org/10.1111/ijfs.17461","url":null,"abstract":"<div>\u0000 \u0000 <p>The objective of this study was to evaluate the effect of slurry ice (SI) in physicochemical changes, water migration, myofibrillar protein characterisation, and extended shelf life during cold storage of pufferfish (<i>Takifugu obscurus</i>). SI provided faster cooling rate, better structural stability of muscle tissue, and a significant reduction in total viable count (TVC). In addition, the use of SI treatment resulted in a considerable reduction in total volatile basic nitrogen (TVB-N) and pH. The results of the texture profile analysis (TPA) demonstrated that SI had a significant inhibitory effect on the reduction of hardness, springiness, resilience, and chewiness. In addition, SI treatment better maintained a well-structured myofibrillar protein stabilising the tertiary structure. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) revealed that SI treatment could retard the water migration. Furthermore, the results of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicated that SI treatment of pufferfish effectively slowed down the degradation of their myofibrillar protein fraction throughout the cold storage.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435562","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}

引用次数: 0

Effects of fortified electrolyte drink on cognitive, mood, and nutritional parameters: a randomised, single‐blind, placebo‐controlled study 强化电解质饮料对认知、情绪和营养参数的影响：随机、单盲、安慰剂对照研究

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-19 DOI: 10.1111/ijfs.17578

Zhi Qi Wong, Shing Luo Yap, Tak Hiong Wong, Meng‐Che Tsai, Seok Tyug Tan, Seok Shin Tan, Chin Xuan Tan

{"title":"Effects of fortified electrolyte drink on cognitive, mood, and nutritional parameters: a randomised, single‐blind, placebo‐controlled study","authors":"Zhi Qi Wong, Shing Luo Yap, Tak Hiong Wong, Meng‐Che Tsai, Seok Tyug Tan, Seok Shin Tan, Chin Xuan Tan","doi":"10.1111/ijfs.17578","DOIUrl":"https://doi.org/10.1111/ijfs.17578","url":null,"abstract":"SummaryElectrolyte drinks contain charged minerals and are easily accessible in the market. It has become popular for the food and beverage industry to add nutrients and/or active ingredients to electrolyte drinks and market them as functional beverages. This study aims to determine the interactive effects of electrolyte drinks added caffeine, glucose, and B‐group vitamins (FED) on cognitive, mood index, and nutritional parameters. A total of 34 university students participated in this randomised, single‐blind, and placebo‐controlled study. Participants in the intervention group consumed 500 mL of FED, while participants in the control group consumed 500 mL of an electrolyte drink (ED). Baseline and post‐intervention data on cognitive performance, mood index, blood glucose, blood pressure, heart rate, and urine specific gravity were measured. Results indicated no significant differences (P > 0.05) in post‐intervention cognitive performance scores for simple reaction time, choice reaction time, verbal paired associates, visual paired associates, and digit symbol matching between the FED and ED groups. Levels of fatigue, confusion, and total mood disturbance (TMD) were significantly reduced (P < 0.05) by 46.50%, 62.75%, and 9.54%, respectively, following FED consumption. Post‐intervention data indicated no differences between the FED and ED groups in blood pressure, heart rate, and urine specific gravity, except for the blood glucose parameter, in which the blood glucose level of the FED group was significantly greater (P < 0.05) than that of the ED group. This study indicates that FED consumed in a realistic dose can reduce fatigue, confusion, and TMD. Further studies with a higher caffeine dosage, but within the safe range, could be conducted to investigate the cognitive enhancement potential of FED.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262670","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}

引用次数: 0

Chirality differences of three borneols contribute to controlling Escherichia coli biofilm formation by chemotaxis mediating movement 三种龙脑的手性差异有助于通过趋化介导运动控制大肠杆菌生物膜的形成

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-19 DOI: 10.1111/ijfs.17530

Xinyu Cai, Yingning Zhou, Penghui Fan, Lin Ma, Jianyu Su

{"title":"Chirality differences of three borneols contribute to controlling Escherichia coli biofilm formation by chemotaxis mediating movement","authors":"Xinyu Cai, Yingning Zhou, Penghui Fan, Lin Ma, Jianyu Su","doi":"10.1111/ijfs.17530","DOIUrl":"https://doi.org/10.1111/ijfs.17530","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Escherichia coli</i> (<i>E. coli</i>) biofilm is the major cause of its high lethality in foodborne illness. Controlling <i>E. coli</i> biofilm formation is a critical way to reduce foodborne diseases. Here, chiral borneol isomers (L-borneol, D-borneol, and isoborneol) were identified as <i>E. coli</i> chemorepellents, which reduced reversible adhesion at the initial stage of biofilm formation. Borneols directly inhibited biofilm production and their inhibitory capacities were associated with the chiral stereochemical structures (L-borneol > D-borneol > isoborneol). A transcriptomic study revealed the inhibitory mechanism of borneols was attributed to the bacterial motility intention and motility energy system. The most effective isomer, L-borneol, reduced bacterial energy metabolism and increased <i>E. coli</i> chemotaxis motility intention through the up-regulation of genes associated with flagellar assembly and bacterial chemotaxis pathways. This work demonstrates that borneols are biofilm inhibitors and supports the potential of borneols as a stereochemical antimicrobial strategy to reduce foodborne pathogenic bacterial contamination.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435561","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}

引用次数: 0

Production and characterisation of protein isolates from Chilean granado beans (Phaseolus vulgaris L.) 智利格兰纳多豆（Phaseolus vulgaris L.）蛋白质分离物的生产和特性分析

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-18 DOI: 10.1111/ijfs.17545

Christiana E. Anih, Priyanka Kumar, Bih-King Chen, Veronica Dueik, David Carré, Levente L. Diosady

{"title":"Production and characterisation of protein isolates from Chilean granado beans (Phaseolus vulgaris L.)","authors":"Christiana E. Anih, Priyanka Kumar, Bih-King Chen, Veronica Dueik, David Carré, Levente L. Diosady","doi":"10.1111/ijfs.17545","DOIUrl":"10.1111/ijfs.17545","url":null,"abstract":"<p>Granado beans, widely cultivated in Chile, offer plant-based proteins with functional benefits for healthier food formulations. These legumes have a 28% protein content (dry basis) with peptides called lectins that have the potential of reducing type-II diabetes. Our lab has developed a membrane-based method to produce protein isolates from oilseeds. This method was adapted for granado beans. The process involves alkaline extraction at pH 10, followed by ultrafiltration, diafiltration, acid precipitation at pH 4 and freeze-drying. The resulting precipitated protein isolate contains 81% protein, comparable to other legumes. However, the acid-soluble protein isolate (SPI) has a protein content of only 53% due to co-recovery of high molecular weight carbohydrates. The total phenolic compound contents of the protein products were low resulting in both products having an attractive light colour with no astringent taste. The characterisation of the SPI by High-Performance Liquid Chromatography found that it contained about 40% starch and other carbohydrates. To increase the protein content of SPI to ~90%, further purification steps to remove the carbohydrates are necessary.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17545","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262672","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}

引用次数: 0

Pickering emulsions based on ovalbumin-ferulic acid-sodium alginate supramolecular hydrogels: application to cookies replacing margarine 基于卵清蛋白-阿魏酸-海藻酸钠超分子水凝胶的皮克林乳剂：应用于替代人造奶油的饼干

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-18 DOI: 10.1111/ijfs.17522

Bing Xie, Ting Xin, Yunying Huang, Zhigeng Liu, Weihao Jin, Chunlan Tao, Yongqiang Zhou, Lihong Dong, Fei Huang, Dongxiao Su

{"title":"Pickering emulsions based on ovalbumin-ferulic acid-sodium alginate supramolecular hydrogels: application to cookies replacing margarine","authors":"Bing Xie, Ting Xin, Yunying Huang, Zhigeng Liu, Weihao Jin, Chunlan Tao, Yongqiang Zhou, Lihong Dong, Fei Huang, Dongxiao Su","doi":"10.1111/ijfs.17522","DOIUrl":"10.1111/ijfs.17522","url":null,"abstract":"<div>\u0000 \u0000 <p>Margarine contains trans fatty acids, which have been linked to adverse effects on human health. It is therefore of the utmost importance to develop superior margarine substitutes for use in baked foods. The protein-polyphenol-polysaccharide ternary supramolecular system displays remarkable stability and can be utilised in the formulation of emulsions for partial margarine replacement. The aim of this study was to examine the stability of an ovalbumin (OVA)-ferulic acid (FA)-sodium alginate (SA) ternary supramolecular emulsion with varying water-to-oil ratios. The emulsion was evaluated for its potential as a substitute for margarine in cookies. The findings revealed that the specific emulsion instability of the system initially increased and subsequently decreased with an increase in corn oil content, reaching an optimal point of stability and dispersibility at a water-to-oil ratio of 5:11. As the emulsion was incorporated into the cookie dough at levels ranging from 0% to 100% margarine, the viscoelasticity of the dough was enhanced and the hardness was reduced. As the emulsion content increased in place of margarine, the cookies exhibited visible cracks on the surface, accompanied by an increase in hardness, baking loss rate and a notable change in colour. The cookies demonstrated the optimal quality when the emulsion content was 40%.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262674","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}

引用次数: 0

Extraction of bioactive compounds from peel and seeds of pitomba (Talisia esculenta) using eutectic solvents 使用共晶溶剂萃取皮特兰（Talisia esculenta）果皮和种子中的生物活性化合物

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-17 DOI: 10.1111/ijfs.17460

Pâmela da Silva Souza, Flávia Aparecida Reitz Cardoso, Mirela Vanin dos Santos Lima, Stênio Cristaldo Heck, Leila Larisa Medeiros Marques

{"title":"Extraction of bioactive compounds from peel and seeds of pitomba (Talisia esculenta) using eutectic solvents","authors":"Pâmela da Silva Souza, Flávia Aparecida Reitz Cardoso, Mirela Vanin dos Santos Lima, Stênio Cristaldo Heck, Leila Larisa Medeiros Marques","doi":"10.1111/ijfs.17460","DOIUrl":"https://doi.org/10.1111/ijfs.17460","url":null,"abstract":"SummaryThis study explores using pitomba peel and seeds to obtain a natural extract with high antioxidant capacity, employing extraction techniques with eutectic solvents combined with agitation and temperature control. The analysis revealed that, for the extraction with pitomba peel residues, the average levels of phenolic compounds did not show significant differences except for the extraction with ethanol. In contrast, the extractions performed with pitomba seeds showed significant differences, with the combination of choline chloride with lactic acid and choline chloride with glycerol providing the highest phenolic compound values. For flavonoids, the highest amount was obtained with the extraction using L‐proline and levulinic acid for the pitomba peel and ethanol and choline chloride with levulinic acid for the pitomba seeds. The results of the DPPH and FRAP assays indicate that, for antioxidant activity, the highest DPPH value was achieved with the extraction of pitomba peel using choline chloride with glycerol. In contrast, for pitomba seeds, elevated values were found with choline chloride with glycerol and choline chloride with levulinic acid. In the FRAP assay, the averages between L‐proline with levulinic acid and choline chloride with glycerol were not significantly different, showing high values. For pitomba seeds, the averages between ethanol and choline chloride with glycerol were also not significantly different and showed the highest obtained values. The results demonstrate that the extracts obtained from pitomba residues are rich in valuable compounds for potential applications in the food and pharmaceutical industries. They highlight the significant levels of flavonoids extracted from pitomba peel and seeds and emphasise the effectiveness of deep eutectic solvents (DES), particularly choline chloride with glycerol, in the extraction process.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262676","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}

引用次数: 0

Exploring the potential of germination and ozone treatment to improve the nutritional profile and functional properties of amaranth grains 探索发芽和臭氧处理改善苋菜营养成分和功能特性的潜力

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-17 DOI: 10.1111/ijfs.17567

Tamanna Awasthi, Narpinder Singh

{"title":"Exploring the potential of germination and ozone treatment to improve the nutritional profile and functional properties of amaranth grains","authors":"Tamanna Awasthi, Narpinder Singh","doi":"10.1111/ijfs.17567","DOIUrl":"10.1111/ijfs.17567","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the impact of germination and ozone treatment on the nutritional and bioactive properties of grains of two amaranth varieties. The study focused on the proximate composition, antioxidant activity, phenolic and flavonoid content, and amino acid profile of untreated and treated grains of two amaranth varieties. Germination significantly increased the protein content by 18.5%, crude fibre by 25.7%, and total phenolic content by 34.2% compared to the control. Ozone treatment further enhanced these properties, with a notable increase in antioxidant activity by 41.8% and total flavonoid content by 29.6%. The amino acid profile analysis revealed a significant rise in essential amino acids, particularly lysine, which increased by 22.4% following the combined treatment. These findings suggested that the combined application of germination and ozone treatment significantly enhances the nutritional quality and bioactive properties of amaranth, making it a superior ingredient for functional food products. The results indicated that these processes could be effectively utilised to boost the health benefits of amaranth, contributing to the development of nutrient-rich food products.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262677","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}

引用次数: 0

Innovative of cascara as potential in beverage, food and their functional impact: a review 苁蓉在饮料和食品中的创新潜力及其功能影响：综述

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-17 DOI: 10.1111/ijfs.17562

Nendyo Adhi Wibowo, Yeyen Prestyaning Wanita, Erliana Novitasari, Aldicky Faizal Amri, Eko Heri Purwanto, Yulianti Yulianti, Fawzan Sigma Aurum

{"title":"Innovative of cascara as potential in beverage, food and their functional impact: a review","authors":"Nendyo Adhi Wibowo, Yeyen Prestyaning Wanita, Erliana Novitasari, Aldicky Faizal Amri, Eko Heri Purwanto, Yulianti Yulianti, Fawzan Sigma Aurum","doi":"10.1111/ijfs.17562","DOIUrl":"10.1111/ijfs.17562","url":null,"abstract":"<div>\u0000 \u0000 <p>Cascara's beverage and food innovation has sparked interest due to its unique flavour profile and potential health benefits. Cascara drink, which comes from dried coffee pulp husks, offers a distinctive aroma reminiscent of cherry, mango and tamarind. Research has highlighted cascara's high antioxidant content, making it a functional and healthy drink choice. Sensory analysis has shown that cascara drinks exhibit dominant citric acid and black tea flavours with a strong sour aroma, appealing to consumers who enjoy coffee and tea. Furthermore, post-harvest processing significantly influences the chemical composition of cascara beverages, with different processing methods resulting in varying levels of caffeine, total phenolic compounds and antioxidant activity. This innovation not only offers a refreshing drink but also shows the potential of cascara to be a valuable source of antioxidants with diverse flavour profiles and contributing to the global market.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262680","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}

引用次数: 0

Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species 在使用不同物种的肉制作杂交糍粑的过程中部分加入黑玉蘑菇（Auricularia polytricha）作为植物配料

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-17 DOI: 10.1111/ijfs.17516

Nurdamia Qaisara Abdul Wahab, Leonie Margaretha Widya Pangestika, Mohammad Rashedi Ismail-Fitry

{"title":"Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species","authors":"Nurdamia Qaisara Abdul Wahab, Leonie Margaretha Widya Pangestika, Mohammad Rashedi Ismail-Fitry","doi":"10.1111/ijfs.17516","DOIUrl":"10.1111/ijfs.17516","url":null,"abstract":"<div>\u0000 \u0000 <p>The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken-MCP, beef-MBP, mutton-MMP and buffalo-MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties (<i>P</i> < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262673","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}

引用次数: 0