NPJ Science of Food最新文献_第6页

Predicting multiple taste sensations with a multiobjective machine learning method 用多目标机器学习法预测多种味觉。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-07-25 DOI: 10.1038/s41538-024-00287-6

Lampros Androutsos, Lorenzo Pallante, Agorakis Bompotas, Filip Stojceski, Gianvito Grasso, Dario Piga, Giacomo Di Benedetto, Christos Alexakos, Athanasios Kalogeras, Konstantinos Theofilatos, Marco A. Deriu, Seferina Mavroudi

{"title":"Predicting multiple taste sensations with a multiobjective machine learning method","authors":"Lampros Androutsos, Lorenzo Pallante, Agorakis Bompotas, Filip Stojceski, Gianvito Grasso, Dario Piga, Giacomo Di Benedetto, Christos Alexakos, Athanasios Kalogeras, Konstantinos Theofilatos, Marco A. Deriu, Seferina Mavroudi","doi":"10.1038/s41538-024-00287-6","DOIUrl":"10.1038/s41538-024-00287-6","url":null,"abstract":"Taste perception plays a pivotal role in guiding nutrient intake and aiding in the avoidance of potentially harmful substances through five basic tastes - sweet, bitter, umami, salty, and sour. Taste perception originates from molecular interactions in the oral cavity between taste receptors and chemical tastants. Hence, the recognition of taste receptors and the subsequent perception of taste heavily rely on the physicochemical properties of food ingredients. In recent years, several advances have been made towards the development of machine learning-based algorithms to classify chemical compounds’ tastes using their molecular structures. Despite the great efforts, there remains significant room for improvement in developing multi-class models to predict the entire spectrum of basic tastes. Here, we present a multi-class predictor aimed at distinguishing bitter, sweet, and umami, from other taste sensations. The development of a multi-class taste predictor paves the way for a comprehensive understanding of the chemical attributes associated with each fundamental taste. It also opens the potential for integration into the evolving realm of multi-sensory perception, which encompasses visual, tactile, and olfactory sensations to holistically characterize flavour perception. This concept holds promise for introducing innovative methodologies in the rational design of foods, including pre-determining specific tastes and engineering complementary diets to augment traditional pharmacological treatments.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.3,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11272927/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141760028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Author Correction: Nutritional load in post-prandial oxidative stress and the pathogeneses of diabetes mellitus 作者更正：餐后氧化应激的营养负荷与糖尿病的病因。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-07-16 DOI: 10.1038/s41538-024-00288-5

Fangzhou He, Junshi Liu, Yuanding Huang, Lan Chen, Ehsan Parvaresh Rizi, Ke Zhang, Lijing Ke, Tze Ping Loh, Meng Niu, Weng Kung Peng

引用次数: 0

Author Correction: Microbial lysates repurposed as liquid egg substitutes 作者更正：将微生物裂解物重新用作液态蛋替代品。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-07-15 DOI: 10.1038/s41538-024-00289-4

Kyeong Rok Choi, Da-Hee Ahn, Seok Yeong Jung, Yu Hyun Lee, Sang Yup Lee

引用次数: 0

Why are clams steamed with wine in Mediterranean cuisine? 地中海菜肴中为什么用葡萄酒蒸蛤蜊？

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-07-11 DOI: 10.1038/s41538-024-00279-6

Fangzhou He, Zhaoshuo Yu, Sihao Luo, Xiangyu Meng, Leying Wang, Xuanlu Jin, Zongke Huang, Yue Zhang, Peishan Deng, Weng Kung Peng, Lijing Ke, Huiqin Wang, Jianwu Zhou, Patrick Wall, Pingfan Rao

{"title":"Why are clams steamed with wine in Mediterranean cuisine?","authors":"Fangzhou He, Zhaoshuo Yu, Sihao Luo, Xiangyu Meng, Leying Wang, Xuanlu Jin, Zongke Huang, Yue Zhang, Peishan Deng, Weng Kung Peng, Lijing Ke, Huiqin Wang, Jianwu Zhou, Patrick Wall, Pingfan Rao","doi":"10.1038/s41538-024-00279-6","DOIUrl":"10.1038/s41538-024-00279-6","url":null,"abstract":"Wine is renowned for its rich content of polyphenols, including resveratrol (Res), known for their health promoting properties. Steamed clam with wine, a popular Mediterranean delicacy that highlights the role of wine as a key ingredient. However, despite these benefits, resveratrol’s low bioavailability poses challenges. Could the process of steaming together with clam alter the digestive fate of resveratrol from wine? This study explores the potential of proteoglycan-based nanoparticles from freshwater clam (CFNPs) as a delivery vehicle for enhancing the stability and bioavailability of resveratrol, compared with wine and free Res’ solution, aiming to elucidate mechanisms facilitating Res’ absorption. The results demonstrated that CFNPs can effectively encapsulate Res with an efficiency over 70%, leading to a uniform particle size of 70.5±0.1 nm (PDI < 0.2). Resveratrol loaded in CFNPs (CFNPs-Res) exhibited an improved antioxidant stability under various conditions, retaining over 90% of antioxidant capacity after three-day storage at room temperature. The controlled-release profile of Res loaded in CFNPs fits both first and Higuchi order kinetics and was more desirable than that of wine and the free Res. Examined by the simulated gastrointestinal digestion, CFNPs-Res showed a significantly higher bioaccessibility and antioxidant retention compared to free Res and the wines. The discovery and use of food derived nanoparticles to carry micronutrients and antioxidants could lead to a shift in functional food design and nutritional advice, advocating much more attention on these entities over solely conventional molecules.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.3,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11239664/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141590871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Calcium-rich dairy matrix protects better than mineral calcium against colonic luminal haem-induced alterations in male rats 富含钙的乳制品基质比矿物质钙更能防止雄性大鼠结肠管腔血液引起的改变。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-07-02 DOI: 10.1038/s41538-024-00273-y

Maïwenn Olier, Nathalie Naud, Edwin Fouché, Valérie Tondereau, Ingrid Ahn, Nadine Leconte, Florence Blas-Y-Estrada, Gilles Garric, Cécile Heliès-Toussaint, Marielle Harel-Oger, Corinne Marmonier, Vassilia Théodorou, Françoise Guéraud, Gwénaël Jan, Fabrice Pierre

{"title":"Calcium-rich dairy matrix protects better than mineral calcium against colonic luminal haem-induced alterations in male rats","authors":"Maïwenn Olier, Nathalie Naud, Edwin Fouché, Valérie Tondereau, Ingrid Ahn, Nadine Leconte, Florence Blas-Y-Estrada, Gilles Garric, Cécile Heliès-Toussaint, Marielle Harel-Oger, Corinne Marmonier, Vassilia Théodorou, Françoise Guéraud, Gwénaël Jan, Fabrice Pierre","doi":"10.1038/s41538-024-00273-y","DOIUrl":"10.1038/s41538-024-00273-y","url":null,"abstract":"The haemoglobin content in meat is consistently associated with an increased risk of colorectal cancer, whereas calcium may play a role as a chemopreventive agent. Using rodent models, calcium salts have been shown to prevent the promotion of haem-induced and red meat-induced colorectal carcinogenesis by limiting the bioavailability of the gut luminal haem iron. Therefore, this study aimed to compare impacts of dietary calcium provided as calcium salts or dairy matrix on gut homoeostasis perturbations by high haeminic or non-haeminic iron intakes. A 3-week intervention study was conducted using Fischer 344 rats. Compared to the ferric citrate-enriched diet, the haemoglobin-enriched diet led to increased faecal, mucosal, and urinary lipoperoxidation-related biomarkers, resulting from higher gut luminal haem iron bioavailability. This redox imbalance was associated to a dysbiosis of faecal microbiota. The addition of calcium to haemoglobin-enriched diets limited haem iron bioavailability and counteracted redox imbalance, with improved preventive efficacy when calcium was provided in dairy matrix. Data integration revealed correlations between haem-induced lipoperoxidation products and bacterial communities belonging to Peptococcaceae, Eubacterium coprostanoligenes group, and Bifidobacteriaceae. This integrated approach provides evidence of the benefits of dairy matrix as a dietary calcium vehicle to counteract the deleterious side-effects of meat consumption.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-12"},"PeriodicalIF":6.3,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11220098/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141492882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Uncovering the antiinflammatory potential of Lactiplantibacillus Plantarum fermented Cannabis Sativa L seeds 发现植物乳杆菌发酵大麻籽的抗炎潜力

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-06-28 DOI: 10.1038/s41538-024-00285-8

LingYue Shan, Akanksha Tyagi, Hun-Ju Ham, Deog Hwan Oh

{"title":"Uncovering the antiinflammatory potential of Lactiplantibacillus Plantarum fermented Cannabis Sativa L seeds","authors":"LingYue Shan, Akanksha Tyagi, Hun-Ju Ham, Deog Hwan Oh","doi":"10.1038/s41538-024-00285-8","DOIUrl":"10.1038/s41538-024-00285-8","url":null,"abstract":"Inflammation acts as a dual role in disease initiation and progression, while Cannabis sativa L. (hemp) seeds, known for their abundance of anti-inflammatory phytochemicals, present a promising food source. Additionally, fermentation may optimize the food matrix, thereby augmenting its developmental prospects. This study explores the anti-inflammatory potential of hemp seeds fermented with 10 different probiotic strains. Among these, Lactiplantibacillus plantarum fermented hemp seeds (FHS) demonstrated a significant anti-inflammatory ability, accompanied by a reduction in the expression of critical inflammatory markers such as TLR4, NF-κBp65, and iNOS. Moreover, there is a noteworthy dose-dependent inhibition of inflammatory cytokines TNF-α, IL-6, IL-1β, and NO within a concentration range of 50 to 500 µg/mL. Subsequently, metabolomics analysis using UHPLC-QTOF-MS highlighted significant metabolic alterations in FHS compared to raw hemp seeds (RHS). Through multivariate, univariate, and correlation analyses, indolelactic acid (IA) and homovanillic acid (HVA) emerged as the main anti-inflammatory metabolites in FHS. Validation via HPLC confirmed the concentration of IA and HVA in RHS and FHS and both organic acids demonstrated lower IC50 values for TNF-α, IL-1β, IL-6, IL-18, and NO inhibition, showcasing their potent anti-inflammatory abilities. Furthermore, in vitro gastro-intestinal digestion coupled with the Caco-2 cell monolayer model validates the uptake and bioaccessibility of FHS, further affirming IA and HVA as major anti-inflammatory compounds. Overall, this research sets the stage for the development of novel hemp seed-based products targeting inflammation-associated disorders.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.3,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11214619/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141469768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Nutritional load in post-prandial oxidative stress and the pathogeneses of diabetes mellitus 餐后氧化应激的营养负荷与糖尿病的病因。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-06-27 DOI: 10.1038/s41538-024-00282-x

Fangzhou He, Junshi Liu, Yuanding Huang, Lan Chen, Ehsan Parvaresh Rizi, Zhang Ke, Lijing Ke, Tze Ping Loh, Meng Niu, Weng Kung Peng

{"title":"Nutritional load in post-prandial oxidative stress and the pathogeneses of diabetes mellitus","authors":"Fangzhou He, Junshi Liu, Yuanding Huang, Lan Chen, Ehsan Parvaresh Rizi, Zhang Ke, Lijing Ke, Tze Ping Loh, Meng Niu, Weng Kung Peng","doi":"10.1038/s41538-024-00282-x","DOIUrl":"10.1038/s41538-024-00282-x","url":null,"abstract":"Diabetes mellitus affected more than 500 million of people globally, with an annual mortality of 1.5 million directly attributable to diabetic complications. Oxidative stress, in particularly in post-prandial state, plays a vital role in the pathogenesis of the diabetic complications. However, oxidative status marker is generally poorly characterized and their mechanisms of action are not well understood. In this work, we proposed a new framework for deep characterization of oxidative stress in erythrocytes (and in urine) using home-built micro-scale NMR system. The dynamic of post-prandial oxidative status (against a wide variety of nutritional load) in individual was assessed based on the proposed oxidative status of the red blood cells, with respect to the traditional risk-factors such as urinary isoprostane, reveals new insights into our understanding of diabetes. This new method can be potentially important in drafting guidelines for sub-stratification of diabetes mellitus for clinical care and management.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.3,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11211471/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141469767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine 葡萄汁澄清处理对猕猴桃葡萄酒化学和感官特征的影响。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-06-25 DOI: 10.1038/s41538-024-00280-z

Di Huang, Wenjing Fan, Ruisen Dai, Yao Lu, Yanlin Liu, Yuyang Song, Yi Qin, Ying Su

{"title":"Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine","authors":"Di Huang, Wenjing Fan, Ruisen Dai, Yao Lu, Yanlin Liu, Yuyang Song, Yi Qin, Ying Su","doi":"10.1038/s41538-024-00280-z","DOIUrl":"10.1038/s41538-024-00280-z","url":null,"abstract":"This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines produced from five different kiwifruit (Actinidia deliciosa) varieties. The degree of clarification had a minimal impact on physicochemical parameters, including the content of residual sugar, ethanol, volatile acid, titratable acidity (except for the kiwifruit variety ‘Qinmei’), and the pH value. However, wines made from unclarified juices (muddy juice and pulp) displayed a higher glycerol content than those made from clarified juices. The cluster heat map and principal component analyses (PCA) demonstrated that kiwi wines produced from clarified kiwi juices possessed a higher ester content, whereas muddy juice and pulp wines contained elevated levels of higher alcohols. Quantitative descriptive analysis (QDA) indicated that clarified juice wines outperformed muddy juice and pulp wines in terms of purity, typicality, harmony, intensity, and freshness, with negligible differences in terms of palate acidity. Moreover, the clarified juice wines featured more characteristic kiwi wine aromas (kiwifruit, passionfruit, and pineapple) compared with that of the muddy juice and pulp wines, which exhibited an increased grassy flavour. Although the 100-NTU kiwifruit juice-fermented wine did not show an advantage in the cluster heat map and PCA, it presented better freshness, typicality, and intensity in the QDA, as well as a more passionfruit aroma. Based on the orthogonal partial least-squares discriminant analysis, A. deliciosa ‘Xuxiang’ was deemed to be the most suitable variety for vinification. This study provides crucial insights for enhancing the production of high-quality kiwi wine.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-10"},"PeriodicalIF":6.3,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00280-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141451077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Fitness effects of synthetic and natural diet preservatives on the edible insect Bombyx mori 人工合成和天然饮食防腐剂对食用昆虫桑蚕体质的影响

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-06-22 DOI: 10.1038/s41538-024-00284-9

Xiaoyu Lei, Zhaoyi Qian, Xinyue Zhu, Nan Zhang, Jintao He, Jian Xiao, Xiaoqiang Shen, Abrar Muhammad, Chao Sun, Yongqi Shao

{"title":"Fitness effects of synthetic and natural diet preservatives on the edible insect Bombyx mori","authors":"Xiaoyu Lei, Zhaoyi Qian, Xinyue Zhu, Nan Zhang, Jintao He, Jian Xiao, Xiaoqiang Shen, Abrar Muhammad, Chao Sun, Yongqi Shao","doi":"10.1038/s41538-024-00284-9","DOIUrl":"10.1038/s41538-024-00284-9","url":null,"abstract":"Silkworm pupae as widely consumed insect products are good biosources of protein and micronutrients. Silkworm rearing throughout the year can be achieved by feeding them an artificial diet instead of native plants, facilitating extensive pupa production. However, artificial diets are prone to spoilage caused by bacterial contamination. Here, we evaluated the antiseptic effect of ethylparaben (EP, chemical preservative) and medium-chain fatty acids (MCFA, natural preservative) in a silkworm artificial diet. Results showed that both preservatives effectively inhibited pathogenic bacterial growth. Furthermore, the addition of EP or MCFA did not negatively impact the production capacity of silkworms and the homeostasis of gut microbiota. However, the expression of genes involved in detoxification such as Ugt2, and immune response such as Cecropin B, were upregulated after EP consumption. Therefore, natural preservative MCFA emerges as a suitable option from a safety perspective. These findings highlight future directions for improving insect artificial diet formulation.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-11"},"PeriodicalIF":6.3,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00284-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141440769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Sugar-sweetened beverage but not diluted cloudy apple juice consumption induces post-prandial endotoxemia in healthy adults 饮用含糖饮料会诱发健康成年人的餐后内毒素血症，但饮用稀释的混浊苹果汁不会。

IF 6.3 1区农林科学

NPJ Science of Food Pub Date : 2024-06-21 DOI: 10.1038/s41538-024-00283-w

Raphaela Staltner, Sarah Valder, Maximilian F. Wodak, Magdalena Köpsel, Volker Herdegen, Tuba Esatbeyoglu, Tihomir Kostov, Patrick Diel, Ina Bergheim

{"title":"Sugar-sweetened beverage but not diluted cloudy apple juice consumption induces post-prandial endotoxemia in healthy adults","authors":"Raphaela Staltner, Sarah Valder, Maximilian F. Wodak, Magdalena Köpsel, Volker Herdegen, Tuba Esatbeyoglu, Tihomir Kostov, Patrick Diel, Ina Bergheim","doi":"10.1038/s41538-024-00283-w","DOIUrl":"10.1038/s41538-024-00283-w","url":null,"abstract":"Sugar beverages are discussed as critical in the development of metabolic endotoxemia. Here, employing a cross-over design study we assessed the effect of diluted cloudy apple juice (AJ), an iso-caloric and -sweetened placebo (P), or water (W) on post-prandial endotoxemia in healthy, normal weight adults. After obtaining fasting blood, 19 healthy men and women consumed 500 mL AJ, P, or W in a randomized order and blood was taken 120 and 180 min later. Caco-2 cells were incubated with the beverages. Markers of intestinal barrier function were assessed. The intake of P but not of AJ or W was associated with a significant increase in TLR2 ligands and bacterial endotoxin in serum after 120 min and 180 min, respectively. P but not AJ significantly increased bacterial toxin permeation in Caco-2 cells. Our results suggest that the effects of sugar-sweetened beverages on markers of intestinal barrier function markedly differ from those of fruit juices.","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":" ","pages":"1-8"},"PeriodicalIF":6.3,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.nature.com/articles/s41538-024-00283-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141437265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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