Journal of Food Science最新文献

{"title":"Using Camelina Seed Mucilage as a Fat Replacer in the Production of Cookies and Its Effect on Physicochemical and Technological Properties.","authors":"Yasemin Ozcan, Necla Ozdemir-Orhan, Zeynep Eroglu, Merve Silanur Yilmaz","doi":"10.1111/1750-3841.70590","DOIUrl":"https://doi.org/10.1111/1750-3841.70590","url":null,"abstract":"<p><p>In this study, for the first time, camelina (Camelina sativa (L.) Crtz.) seed mucilage (CM) was used as a fat substitute in a cookie formula, and the physicochemical, textural, and functional properties of mucilage-incorporated cookies were investigated. The moisture, protein, ash, fat, and carbohydrate content of the CM was 6.46% ± 0.35%, 17.44% ± 0.62%, 11.49% ± 0.39%, 1.27% ± 0.10%, and 63.16% ± 0.58%, respectively. Fourier transform infrared (FTIR) spectroscopy identified acidic (-COOH) functional groups in the CM. Four distinct cookie samples were examined: The control-cookie, 20% CM-cookie, 40% CM-cookie, and 60% CM-cookie were prepared by replacing shortening with CM at 0%, 20%, 40%, and 60% levels, respectively. The mucilage-incorporated doughs were softer, springy, cohesive, and resilient compared to the control dough (p < 0.05). As for the cookies, the fat content of the 20% CM-cookie, 40% CM-cookie, and 60% CM-cookie samples decreased by 12.52%, 31.49%, and 50.12%, respectively, compared to the control-cookie. The control-cookie had the lowest baking loss (p < 0.05), and the baking loss values of the mucilage-incorporated cookies increased with increasing fat replacement level. The highest spread ratio was recorded in the 20% CM-cookie, followed by the control-cookie (p < 0.05). The highest hardness and brittleness values (70.68 ± 3.37 N and 11.52 ± 0.34 mm) belonged to the 60% CM-cookie, whereas the lowest (19.42 ± 1.42 N and 8.80 ± 0.26 mm) belonged to the control-cookie (p < 0.05). Incorporating mucilage into the cookie formula increased the total phenolic compound content but decreased the antioxidant activity. These results show that CM has potential utility as a fat substitute in cookie production without significant quality loss.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":"e70590"},"PeriodicalIF":3.4,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mulberry Leaf Extracts Ameliorate Aflatoxin B₁-Induced Liver Injury by Modulating Nrf2 Pathway and Gut Microbiota.","authors":"Lixiao Shi, Xuejing Cao, Bo Yang, Yongzhong Wang, Yongshou Yang","doi":"10.1111/1750-3841.70600","DOIUrl":"https://doi.org/10.1111/1750-3841.70600","url":null,"abstract":"<p><p>Mulberry leaf, an edible medicinal plant, is traditionally recognized for its diverse biological functions, including antioxidant and anti-inflammatory effects. Aflatoxin B₁ (AFB₁), a prevalent foodborne mycotoxin, causes oxidative stress, inflammation, and liver injury. However, the role of functional components of mulberry leaf in AFB₁-induced liver injury is still elusive. This study investigated the hepatoprotective potential of mulberry complex extract (MCE) and mulberry leaf polysaccharide (MLP) in a murine model of AFB1-induced liver injury. Twenty-four male mice were randomly divided into four groups, exposed to AFB₁ (0.75 mg/kg), and treated with MCE (500 mg/kg) or MLP (300 mg/kg) for four weeks. Both treatments significantly improved liver function and reduced hepatic oxidative stress and inflammation. Additionally, they markedly inhibited NLRP3/Caspase-1/GSDMD-mediated hepatocyte pyroptosis. These benefits were associated with activation of the Nrf2 pathway, upregulation of antioxidant genes and phase II detoxification enzymes, restoration of intestinal barrier integrity, and modulation of gut microbiota to enhance short-chain fatty acid production. Notably, MCE and MLP interventions increased Nrf2 gene expression by 2.8- and 2.3-fold, respectively. This study provides new evidence supporting the hepatoprotective effects of mulberry leaf extracts against AFB₁-induced toxicity. The findings highlight the potential of MCE and MLP as promising natural therapeutic agents for preventing or mitigating mycotoxin-related liver damage through modulation of oxidative stress, inflammation, pyroptosis, and gut-liver axis interactions. PRACTICAL APPLICATIONS: Based on this research, mulberry leaf extracts could be developed into dietary supplements or functional food ingredients to help protect the liver in people regularly exposed to aflatoxin-contaminated foods. Additionally, they show promise as natural additives in animal feed to reduce liver damage and improve the health of livestock consuming contaminated feedstuffs, potentially leading to safer animal products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":"e70600"},"PeriodicalIF":3.4,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Origin, Processing, and Refining Technologies on Antioxidant Phytochemicals in Vegetable Oils.","authors":"Chunxiao Li, Guangyi Wang, Lele Liu, Huanhuan Wang, Yuchen Ma, Zeyuan Deng, Hongyan Li","doi":"10.1111/1750-3841.70529","DOIUrl":"https://doi.org/10.1111/1750-3841.70529","url":null,"abstract":"<p><p>This paper summarizes the composition and content of antioxidant phytochemicals in 13 common vegetable oils based on previous studies. These phytochemicals influence both the oxidative stability of vegetable oils and human health. The effects of origin, processing, and refining technologies on the antioxidant phytochemicals in vegetable oils are analyzed in detail. Additionally, the antioxidant activity, underlying mechanisms, and contributions of these phytochemicals to oil stability are discussed. It is suggested that selecting oil crop varieties rich in antioxidant phytochemicals can facilitate the development of geographical indication edible oils. Furthermore, four key oil processing technologies are identified to significantly enhance the content of antioxidant phytochemicals in vegetable oils. The refining stages that result in the greatest loss of each antioxidant phytochemical are also identified, and strategies to minimize these losses are proposed. This paper provides theoretical support for the production of vegetable oils with enhanced antioxidant phytochemicals, improved nutritional value, and greater oxidative stability for the oil industry.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":"e70529"},"PeriodicalIF":3.4,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combined SPME-GC × GC-MS Volatilomics and UHPLC-HRMS Metabolomics Data Fusion Provides a Multidimensional Fingerprinting and Discrimination of White Garlic From the Piacenza Region.","authors":"Giulia Leni, Marco Armando De Gregorio, Elena Secomandi, Leilei Zhang, Terenzio Bertuzzi, Marco Trevisan, Giorgia Spigno, Luigi Lucini","doi":"10.1111/1750-3841.70601","DOIUrl":"https://doi.org/10.1111/1750-3841.70601","url":null,"abstract":"<p><p>Garlic quality is attributed to a diverse array of volatile and non-volatile compounds, and several varieties are protected under geographical indication schemes, whereas many typical local cultivars remain chemically uncharacterized. Among them, white garlic from Piacenza (Italy) is a traditional product with recognized sensory attributes. In this study, a comprehensive characterization of the volatile and non-volatile profiles of this variety was performed, followed by its discrimination against other European garlic cultivars. To achieve this, an integrated foodomics approach, based on both ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS) and solid-phase microextraction-bi-dimensional gas chromatography coupled with mass spectrometry (SPME-GC × GC-MS) analyses, was applied, along with chemometric modeling and data fusion with a DIABLO framework. A total of 89 volatile and over 2300 non-volatile compounds were identified. Piacenza garlic exhibited a significantly higher accumulation of aldehydes and revealed a diversity of organosulfur compounds, polyphenols, dipeptides, and flavonoids. Chemometrics highlighted the presence of chemical clusters that distinguished the Piacenza variety from the others. These findings were also confirmed by the data fusion approach, which identified specific aldehydes, sulfur, and phenolic compounds as key discriminant molecules. This comprehensive chemical fingerprinting supports the valorization of Piacenza white garlic. In addition, the proposed approach provides a valuable tool for the characterization and authentication of agri-food products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":"e70601"},"PeriodicalIF":3.4,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Environment and Year on the Relationships Between Tofu Texture and Chemical Composition of Soybean in Southern United States.","authors":"Sam K C Chang, Ruiqi Chen, Anne M Gillen, Bo Zhang","doi":"10.1111/1750-3841.70588","DOIUrl":"https://doi.org/10.1111/1750-3841.70588","url":null,"abstract":"<p><p>Genotype and environmental factors (location and planting year) affect the food quality of soybeans. This study's objective was to explore the impact of genotype, location, and year on seed components and to identify the correlations between seed components and the firmness of tofu. Seventeen soybean genotypes were grown in replicated field trials in Mississippi, Virginia, and Missouri in 2017 and 2018. Tofu was made from soybean by filled and pressed methods. The major storage proteins' subunit composition, protein's secondary structures, phytic acid content, and Ca²⁺ and Mg²⁺ contents were determined. Results showed both environmental factors, which varied over years and locations, and genotypes had significant interactions (\"year × location × genotype,\" p ≤ 0.001) on seed components. Overall 2-year data demonstrated that the A₃ polypeptide quantitatively correlated with filled tofu firmness (FF) (r = 0.82, p ≤ 0.001) and with pressed tofu firmness (r = 0.83, p ≤ 0.001). In addition, overall data demonstrated that β-secondary structures (β-sheet + β-turn) positively correlated with the pressed and FF with r = 0.89 and 0.88, respectively. Within each trial, the genotype with higher A₃ polypeptide generally produced tofu with higher firmness; for instance, in the 2018 Missouri trial, MS-01 and MS-18 soybeans had 3.54% (high) and 1.93% (low) A₃ with firmness 141.57 (high) and 97 gf/cm² (low), respectively. For applications, A₃ polypeptide and β-secondary structures may be further developed into factors for selecting soybean genotypes for tofu production by the food industry or for breeders to develop new genotypes for improving tofu firmness. PRACTICAL APPLICATIONS: This study investigates the relationships of chemical composition and tofu making of 17 soybean genotypes grown in three locations over 2 years. The results demonstrated that glycinin polypeptide A₃ and β-structures (β-sheet + β-turn) of soybean proteins correlated significantly with tofu firmness. These protein factors can be utilized by both the food industry and plant breeders in their selections of value-added food-grade soybean for tofu quality improvement.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":"e70588"},"PeriodicalIF":3.4,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction to \"Valorizing Press Cakes as Ingredients in Textured Vegetable Proteins: Processing, Structure, and Texture\".","authors":"","doi":"10.1111/1750-3841.70570","DOIUrl":"https://doi.org/10.1111/1750-3841.70570","url":null,"abstract":"","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":"e70570"},"PeriodicalIF":3.4,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145231149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comparative Analysis of Risk-Based Food Safety Inspection Methods Across EU Countries and Canada","authors":"Yuanxiao Ze,&nbsp;E. D. van Asselt,&nbsp;M. Focker,&nbsp;H. J. van der Fels-Klerx","doi":"10.1111/1750-3841.70592","DOIUrl":"10.1111/1750-3841.70592","url":null,"abstract":"<p>With the expansion of global trade and the emergence of new food products, food safety risks have increased, making foodborne illnesses a significant global public health issue. In this context, and given the limited regulatory resources, risk-based food safety inspections of food business operators are essential for controlling foodborne disease outbreaks and ensuring food safety. However, the absence of transparency in risk-based inspection methods limits cross-country learning and hinders the enhancement of food safety control. This study analyzed risk-based inspection methods employed in nine EU countries and Canada, combining expert interviews and document analysis. By identifying risk factors, risk categorization processes, and common challenges, our findings provide practical insights for developing and refining future risk-based methods. Our analysis reveals that inherent and compliance-related factors often serve as fundamental factors. However, mitigating factors and subjective factors, such as food safety culture, remain underutilized in practice. Two dominant risk categorization and inspection frequency assignment processes are summarized: a two-layer grouping process and a single-layer scoring process. The latter offers greater flexibility, enabling the integration of a broader range of risk factors. Through critically evaluating existing methods, this study offers actionable insights to improve risk-based inspection methods, fostering future harmonization and reducing food safety risks globally.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12481647/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145190574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Consumer Perception of Plant-Based Cheese","authors":"Ella Warner,&nbsp;Kumpol Homwongpanich,&nbsp;MaryAnne Drake","doi":"10.1111/1750-3841.70460","DOIUrl":"10.1111/1750-3841.70460","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Plant-based dairy alternatives have been an increasing trend among consumers, with plant-based milk being the most profitable and rapidly growing dairy alternative. Plant-based cheese (PBC), however, has recently remained static. The objectives of this study were to determine purchase motivations, consumer acceptance, and areas for improvement for Cheddar and mozzarella-style PBC. An online survey was conducted with consumers of dairy cheese (DC) and PBC (<i>n</i> = 311). Subsequently, consumer acceptance testing was conducted with both plant-based Cheddar-style cheese (<i>n</i> = 105) and plant-based mozzarella-style cheese (<i>n</i> = 117). Two days of testing were dedicated to each PBC style, consumers evaluated the shreds cold (as-is) on the first day and melted on the second day. The online survey consisted of a maximum difference (MXD) scaling, agreement questions, and an ingredient list activity. Consumer acceptance testing utilized liking and check-all-that-apply (CATA) questions. Conceptually, flavor, texture, ingredients, and protein content were the most important attributes for PBC purchase. A short ingredient list was preferred. Dairy cheese (DC) was perceived as superior in flavor and texture, while PBC was perceived as more sustainable, more ethical, and healthier. Both products were perceived as equally nutritious. Cheesy, creamy, buttery, and soft were desirable attributes when served cold and melted for both PB styles. Undesirable attributes for both styles when evaluated cold included gritty, rubbery, artificial, and off flavor. During the melted evaluation (both styles), artificial and off flavors were undesirable. Two major pain points remain for the PBC market: flavor and texture.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Flavor and texture, both cold and hot, remain challenges for Cheddar and mozzarella-style plant-based cheeses. Understanding consumer perceptions of plant-based cheeses can aid in the development of products that meet consumer expectations and desires.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12484713/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145197647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Acetylated Epigallocatechin Gallate and Ascorbyl Palmitate: Comparative Study on Antioxidant Activity and Retardation of Lipid Oxidation in Fish Mince and Shrimp Oil","authors":"Bharathipriya Rajasekaran,&nbsp;Min-Hsiung Pan,&nbsp;Natchaphol Buamard,&nbsp;Bin Zhang,&nbsp;Jun Tae Kim,&nbsp;Soottawat Benjakul","doi":"10.1111/1750-3841.70598","DOIUrl":"10.1111/1750-3841.70598","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Antioxidant activities of acetylated epigallocatechin gallate (A-EGCG) and ascorbyl palmitate (AP) were compared using different in vitro assays and food model systems. Both A-EGCG and AP exhibited DPPH and ABTS radical scavenging activities and reducing power. AP demonstrated greater scavenging efficacy toward both radicals than A-EGCG (<i>p</i> &lt; 0.05), while A-EGCG exhibited greater metal chelating activity (<i>p</i> &lt; 0.05). Antioxidant activity increased as the concentration upsurged from 0.5 to 10 mg/L. Both antioxidants dose-dependently inhibited lipid oxidation in β-carotene-linoleate and lecithin liposome systems, but AP had higher efficacy. For mackerel mince kept in ice and shrimp oil stored at 30°C, AP more effectively reduced lipid oxidation. FTIR spectra revealed the reduced oxidation peaks at 1745 and 1742 cm⁻¹. AP efficiently preserved eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents in the stored samples. Therefore, both A-EGCG and AP were effective natural antioxidants; however, AP had higher efficacy in combating lipid oxidation in fish meat and shrimp oil.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12485300/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145197587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Five-Year Molecular Surveillance Reveals Widespread Foodborne Enteric Viruses in Bivalve Mollusks From Golfo Nuevo, Argentina","authors":"Camila Frydman,&nbsp;Samuel Miño,&nbsp;Elena Barbieri,&nbsp;Solange Galeano,&nbsp;Sergio Ramon Vaudagna,&nbsp;Viviana Parreño,&nbsp;Marina Mozgovoj","doi":"10.1111/1750-3841.70573","DOIUrl":"10.1111/1750-3841.70573","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The present investigation conducted a 5-year longitudinal survey (August 2018–March 2023) of enteric viruses in bivalve mollusks (<i>n</i> = 390) collected from Golfo Nuevo, Puerto Madryn, Argentina. Samples were processed following ISO 15216-1:2017 guidelines. Norovirus genogroups I/II (NoV GI/GII), rotavirus A (RVA), hepatitis A (HAV) and E (HEV) viruses, and adenovirus (AdV) were detected and quantified by RT-qPCR/qPCR, genotyped, and subjected to phylogenetic analysis. At least one virus was detected in 40.7% of composite samples. AdV exhibited the highest prevalence (56.6%), while NoV GII and RVA were detected in 12.4% of samples; HEV and HAV were detected in 5.3% and 4.4%, respectively, and NoV GI was not detected. Mean viral loads ranged from 4.8 to 6.3 log10 genomic copies/g of bivalve mollusks. Temporal trends revealed a significant decline in detection post-pandemic for RVA, NoV GII, and HAV, while AdV and HEV rates remained stable. Genotyping identified pandemic variant NoV GII.4[P16], RVA G8P[1], HAV IA, and AdV A31. These results provide the first comprehensive baseline of enteric virus contamination in Patagonian shellfish. Routine virus monitoring and evidence-based control measures are therefore imperative to safeguard public health and to align Argentine bivalve mollusks with international safety standards.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 10","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145197729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}