Journal of Food Science最新文献

{"title":"Purine Mitigation in Seabass (Lateolabrax japonicus) via Single and Combined Physical Field Treatments.","authors":"Xinran Tian, Lu Xiao, Yaqi Zhao, Chuanli Hou, Jiaoyan Ren","doi":"10.1111/1750-3841.71522","DOIUrl":"10.1111/1750-3841.71522","url":null,"abstract":"<p><p>The objective of this study is to develop a physical field‑assisted processing strategy that mitigates purine levels in seabass (Lateolabrax japonicus) without compromising its high nutritional value, thereby addressing the dietary dilemma faced by hyperuricemic patients. Purine distribution was first examined across eight anatomical regions of seabass, revealing no significant variation. Subsequently, single physical field treatments (steam heating at 100°C, 120°C, and 140°C, microwave heating on low, medium, and high fire; and infrared heating at 120°C, 130°C, and 140°C) and combined treatments (dual‑field and triple‑field) were systematically investigated for their depurination efficiency. Steam heating at 140°C significantly decreased total purine content by 19.46%, mainly due to a marked reduction in hypoxanthine. The triple‑field treatment (medium-intensity microwave +140°C infrared +140°C steam, MIS) exhibited the greatest depurination efficiency, lowering total purines and hypoxanthine by 23.15% and 28.73%, respectively. In vitro digestion further demonstrated that MIS treatment reduced the uricogenic potential of seabass by 63.53%. These findings establish an efficient physical field‑assisted depurination strategy for producing low‑purine seabass products, offering a promising dietary intervention for hyperuricemia risk management, and providing a technical reference for the development of purine‑reduced aquatic foods. PRACTICAL APPLICATIONS: The microwave‑infrared‑steam (MIS) triple‑field treatment offers an industrially scalable and efficient approach for producing low‑purine seabass products, significantly reducing their uricogenic potential while preserving nutritional quality. This practical processing technology provides a safe seafood option for hyperuricemic populations, bridging the gap between seafood nutrition and dietary purine management.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71522"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149134410","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":"Fate and Concentration Behavior of Aflatoxin M1 During Khoa Manufacture: Development and Validation of a Matrix-Specific HPLC-FLD Method.","authors":"Prince Dhanda, Kamal Gandhi, Raghu Hrikyathahalli Vishweswaraiah, Preeti Devi, Rajan Sharma, Rajesh Bajaj, Sonu K Shivanna, Goutam Mondal","doi":"10.1111/1750-3841.71530","DOIUrl":"10.1111/1750-3841.71530","url":null,"abstract":"<p><p>Aflatoxin M1 (AFM1), the 4-hydroxylated metabolite of aflatoxin B1, is excreted in the milk of lactating animals fed AFB1-contaminated feed and is of public-health concern because of its well-documented thermal stability during dairy processing. In this study, a matrix-specific extraction, immunoaffinity clean-up, and HPLC-fluorescence detection method were developed and validated for AFM1 in khoa, a traditional heat-desiccated Indian dairy product. The method was linear (R² ≥ 0.999) over 0.25-20 µg kg^- ¹, with satisfactory recoveries (83%-102%) and precision (RSD ≤ 6.4 %). Experimentally verified limits of detection and quantification were 0.08 and 0.25 µg kg^- ¹, respectively. Applying the validated method to AFM1-spiked milk (0.25-20 µg kg^- ¹) undergoing laboratory-scale khoa manufacture revealed two distinct outcomes: first, a substantial reduction in recoverable AFM1 (63.08%-67.82%) on a total mass basis, likely associated with thermal degradation and/or reduced extractability due to irreversible matrix binding; second, despite this mass loss, moisture evaporation resulted in a net 1.6-1.9-fold increase in AFM1 concentration per kg in the finished khoa. HPLC-FLD and ELISA cross-validation results were not significantly different (paired t-test, p = 0.412; n = 15). These findings establish that thermal processing during khoa manufacture does not completely eliminate AFM1 and that moisture-driven concentration can increase its final concentration per unit weight, highlighting an urgent need for product-specific regulatory limits for heat-concentrated dairy products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71530"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149134425","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":"Characterization of Physicochemical Properties, Volatile Compounds, and Microbial Community Structure in Five Sweet Rice Wine Starters.","authors":"Bo Zeng, Xingyan Liu, Shuang Xian, Guanghui Shen, Wentao Luo, Man Zhou, Songming Luo, Anjun Chen","doi":"10.1111/1750-3841.71570","DOIUrl":"https://doi.org/10.1111/1750-3841.71570","url":null,"abstract":"<p><p>Sweet rice wine starter (SRWS), a solid-state saccharification and fermentation starter, directly governs the fermentation efficiency and flavor profile of sweet rice wine (SRW). However, how Jiuqu characteristics, volatile compounds, and microbial communities collectively shape SRW flavor remains poorly understood, particularly with respect to carbon and nitrogen metabolism. In this study, five SRWS samples were comprehensively characterized through integrated physicochemical measurements, HS-SPME-GC-MS, high-throughput sequencing, and PICRUSt2 analysis. The five SRWSs exhibited significant differences in physicochemical properties (p < 0.05). Sixteen discriminatory volatile compound markers were identified in SRWS. Microbial community structures differed among SRWSs, with 24 differentially abundant species detected. Mantel test and correlation network analysis revealed that distinct microbial populations play critical roles in shaping and transforming flavor compounds. Functional prediction showed that fungi dominated carbon metabolism, nitrogen metabolism, and ethanol biosynthesis, whereas bacteria promoted lactic acid synthesis. Certain higher alcohols were produced through the concerted action of both fungal and bacterial metabolism. Collectively, these findings indicate that the biochemical characteristics of SRWS microbial communities are underpinned by a structured and complementary metabolic division of labor between bacteria and fungi. A systematic characterization framework was employed to understand the differential features of SRWS microbial communities in this work. It further establishes a theoretical basis for optimizing industrial SRW fermentation processes and rationally designing functional Jiuqu.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71570"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163757","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":"Selenium-Enriched Lacticaseibacillus rhamnosus Alleviates Hypobaric Hypoxia-Induced Brain Injury via Regulation of Gut Microbiota and Neurotransmitter Homeostasis.","authors":"Yinghui Li, Yixuan Gai, Guanwen Liu, Wenchu Zhang, Dongyan Shao, Chunmei Jiang, Junling Shi","doi":"10.1111/1750-3841.71521","DOIUrl":"https://doi.org/10.1111/1750-3841.71521","url":null,"abstract":"<p><p>Brain injury induced by hypobaric hypoxia is a concern for individuals exposed to high-altitude environments. This study evaluated the protective potential of prophylactic selenium-enriched Lacticaseibacillus rhamnosus (SeLRS) administration in C57BL/6 mice exposed to hypobaric hypoxia. Results showed that just 1 day of hypoxic exposure induced significant anxiety-like, depressive-like, and cognitive impairments, accompanied by hippocampal-amygdala structural damage, a decreased glutamate/gamma-aminobutyric acid ratio, and elevated oxidative stress and neuroinflammation. Critically, injury related abnormalities were still evident after 7 days of exposure, indicating that hypobaric hypoxia-associated brain injury was sustained under prolonged exposure conditions. Oral administration of SeLRS significantly improved behavioral and cognitive deficits, reduced neuroinflammation, attenuated hippocampal-amygdala damage. SeLRS administration was also associated with altered whole-brain glutamate content and amelioration of gut microbiota dysbiosis. 16S rRNA sequencing showed changes in the relative abundances of several taxa, including Muribaculum, Clostridium, Prevotella, and Akkermansia, which have previously been linked to neurotransmitter-related metabolic pathways. Overall, these findings support the potential of the complete SeLRS preparation as a probiotic-based nutritional strategy for mitigating hypobaric hypoxia-associated brain injury.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71521"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149163910","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 Effect of Modified Starches and Inulin on the Technofunctional Properties of Low-Fat Oaxaca Cheese: Optimization by Response Surface Methodology.","authors":"Melitón J Franco Fernández, Ricardo O Navarro Cortez, Sergio Soto Simental, Rene Salgado Delgado, Alejandro Aparicio Saguilan, Apolonio Vargas-Torres","doi":"10.1111/1750-3841.71560","DOIUrl":"https://doi.org/10.1111/1750-3841.71560","url":null,"abstract":"<p><p>This study aimed to optimize the technofunctional properties of low-fat Oaxaca cheese by incorporating inulin, modified maize starch (MMS), and modified potato starch (MPS), and applying response surface methodology (RSM). A three-factor central composite rotatable design (CCRD) was employed with inulin (X₁), MMS (X₂), and MPS (X₃) as independent variables, resulting in 20 experimental treatments. The evaluated responses were meltability, yield, color changes (ΔE), and textural properties. The results showed that the formulation significantly affected the physicochemical properties of the cheese. The meltability ranged between 14.5% and 24.0%, and the yield was 9.8%-14.3%. The modified starches promoted more compact and rigid matrices, reducing the molecular mobility and meltability, whereas inulin acted as a plasticizer and favored softer and more elastic structures. Textural properties are highly dependent on the interactions between hydrocolloids and starch, particularly their hardness, adhesiveness, cohesiveness, and resilience. The quadratic models presented R² values between 0.6 and 0.8, indicating that the system behavior is defined by a trade-off in which modified starches enhance yield and firmness through water retention, whereas inulin acts as a plasticizer to preserve elasticity and meltability. Optimization through a desirability function resulted in an optimal formulation containing 0.17% inulin, 0.99% MMS, and 0.026% MPS, with a desirability reaching 1. The experimental validation demonstrated high predictive accuracy (>80%-97%) for structural and performance parameters (yield, hardness, cohesiveness, adhesiveness, resistance, and springiness). However, responses such as meltability, chewiness, and E showed greater deviations, reflecting the structural complexity of low-fat cheese matrices. PRACTICAL APPLICATIONS: The findings of this study may help dairy manufacturers develop lower-fat Oaxaca cheese with improved texture, moisture retention, and melting properties using modified starches and inulin as functional ingredients. This approach could provide consumers with reduced-fat cheese options that more closely resemble the sensory characteristics of traditional Oaxaca cheese, while supporting product innovation in the dairy industry.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71560"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149178299","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":"pH Regulates the Network Structure and Intermolecular Interactions of Whey Protein Isolate-Oxidized Konjac Glucomannan Composite Gels.","authors":"Min Zhou, Zhilong Zeng, RenXiang Xie, LeXuan Zhang, YiJia Li, Haoyuan Wang, Manman Lu, Xiong Liu","doi":"10.1111/1750-3841.71568","DOIUrl":"https://doi.org/10.1111/1750-3841.71568","url":null,"abstract":"<p><p>This study aimed to investigate the effects of pH (2-10) on the physicochemical properties, gelation behaviors, microstructural characteristics, and intermolecular interactions of the heat-induced whey protein isolate-oxidized konjac glucomannan (WPI-OKGM) composite gels. Results showed that pH significantly modulated the formation and performance of the WPI-OKGM composite gel system. With increasing pH values, the particle size and turbidity of the gel pre-solutions decreased. Gel samples prepared at pH 4 and pH 8 exhibited optimal overall performance, including high hardness, superior water holding capacity, and different structures (particulate at pH 4 and fine-stranded at pH 8). At pH 6, near the isoelectric point of WPI, gels formed heterogeneous granular structures dominated by protein aggregation, exhibiting high whiteness and moderate hardness and chewiness. In contrast, strong acid or alkali environments (pH 2 and pH 10) disrupted gel network integrity, leading to deteriorated textural properties and reduced structural stability. Hydrophobic interactions and hydrogen bonding dominated gel network stabilization at pH 2, while hydrophobic interactions and disulfide bonds contributed equally at pH 4. Disulfide bonds became the core stabilizing force as pH further increased, particularly under alkaline conditions. These findings indicated that an appropriate pH promoted WPI-OKGM gel formation, providing a reference for the targeted design and application of WPI-based gel materials in diversified food systems. PRACTICAL APPLICATIONS: This study demonstrated that pH modulated the gel network of WPI-OKGM composite gels by altering the charge characteristics and intermolecular forces between WPI and OKGM. These findings provide theoretical guidance for designing WPI-OKGM composite gels with tailored properties for specific food applications, such as in acidic beverages or neutral dairy products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":""},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149236412","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 Review on Cyanidin-3-O-glucoside Antioxidant Activity, Food Technology Applications and Therapeutic Uses.","authors":"Eiko Osawa-Martínez, Yury Rodríguez-Yáñez, Benito Minjarez, Salvador Mena-Munguía, Irais Poblete-Naredo, Adolfo Sierra-Santoyo, Arnulfo Albores","doi":"10.1111/1750-3841.71550","DOIUrl":"10.1111/1750-3841.71550","url":null,"abstract":"<p><p>Anthocyanins are plant derived biomolecules that play roles in pollination and protection against ultraviolet light (UV) radiation, as well as reactive oxygen and nitrogen species (ROS and RNS, respectively). Cyanidin 3-O-glucoside (C3G), a common anthocyanin in the diet, exhibits antioxidant capacity that depends on its chemical structure, and external factors such as pH and temperature; technologically, the extraction processes also affect the anthocyanins stability. This systematic review was prepared following the PRISMA guidelines (Preferred Reporting Items for Systematic reviews and Meta-Analyses) and involved searches in the Scopus, PubMed, and Web of Science databases. It examines recent findings on C3G including its antioxidant capacity, therapeutic applications, the role of the digestive system, content in plants, applications in food technology and experimental models evaluating enzymes and reactions involved in the protection against ROS and RNS.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71550"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13681177/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149222922","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":"Correction to \"Enzymatically Hydrolyzed Eggshell Membrane Promotes Keratinocyte Differentiation Associated With PKC and Akt Signaling Pathways\".","authors":"","doi":"10.1111/1750-3841.71519","DOIUrl":"https://doi.org/10.1111/1750-3841.71519","url":null,"abstract":"","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71519"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149134370","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":"Astragalin From Camellia sinensis Flowers Increases Collagen Content Alongside Autophagy-Related Mitochondrial Metabolic Changes in Caenorhabditis elegans.","authors":"Qiannan Pan, Kejie Peng, Binhai Shi, Daoxin Dai, Yansong Zhang, Zhangtie Wang, Baiyi Lu","doi":"10.1111/1750-3841.71503","DOIUrl":"https://doi.org/10.1111/1750-3841.71503","url":null,"abstract":"<p><p>Collagen, the predominant structural protein in skin, is essential for maintaining elasticity and delaying aging. With age-related collagen depletion, enhancing its biosynthesis, particularly via natural bioactive compounds, has attracted scientific and commercial attention. Here, we investigated the collagen-promoting activity of edible flowers by assessing their matrix metalloproteinase (MMP) inhibition and collagen content change. Among 28 tested flower extracts, Camellia sinensis (CSK) exhibited the strongest MMP inhibition (>75%) and significantly increased collagen content in Caenorhabditis elegans (C. elegans). UHPLC-QE-MS analysis identified astragalin, a polyphenol, as the key active compound, which outperformed controls (vitamin C, VC) by elevating collagen levels via mitophagy activation, adenosine triphosphate/nicotinamide adenine dinucleotide phosphate (ATP/NADPH) modulation, and oxidative stress (reactive oxygen species, ROS) reduction. Pharmacological inhibition of autophagy with chloroquine attenuated the astragalin-associated increase in collagen content. In conclusion, our results support that CSK extract and its active constituent astragalin promote collagen production through mitophagy-mediated NADPH metabolic regulation, offering a novel mechanism of collagen enhancement and highlighting the potential of plant-derived polyphenols in dermatological research.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71503"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149134433","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":"Enhanced Antioxidant Activity and Elevated Phenolic Content in Hydrolyzed Spent Coffee Ground Extracts for Stabilizing Edible Oils During Storage.","authors":"Hong-Sik Hwang, Jill K Winkler-Moser, Korey J Brownstein","doi":"10.1111/1750-3841.71552","DOIUrl":"https://doi.org/10.1111/1750-3841.71552","url":null,"abstract":"<p><p>This study investigated how alkaline hydrolysis enhances the antioxidant activity of spent coffee ground (SCG) extracts in stripped soybean oil (SSBO) and stripped flaxseed oil (SFSO) during storage. Hydrolysis of SCG for 2 h markedly increased the concentrations of caffeic acid, p‑coumaric acid, ferulic acid, and total phenolic compounds, followed by gradual declines at 4 and 6 h. Among them, caffeic acid was the most abundant in the hydrolyzed SCG (HSCG) extracts, increasing from 992 to 17,862 µg/g in the ethanol extract and 965 to 20,540 µg/g in the acetone extract during the 2-h hydrolysis. These increases corresponded with the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical‑scavenging activity observed in the 2‑h HSCG extracts. Storage studies with SSBO and SFSO containing ethanol extracts at 35°C revealed that hydrolysis decreased antioxidant effectiveness, suggesting that prooxidants were also produced during hydrolysis. In contrast, acetone extracts exhibited enhanced antioxidant activity after hydrolysis, with the 2‑ and 4‑h HSCG extracts providing the greatest protection against lipid oxidation in both SSBO and SFSO. These results indicate that acetone is a more suitable solvent for maximizing antioxidant activity, likely because it extracts less prooxidants while efficiently extracting antioxidants. Overall, this study demonstrates that alkaline hydrolysis can substantially enhance the antioxidant capacity of SCG extracts and highlights the advantages of acetone as an extraction solvent. The findings also provide insight into the activity of individual antioxidants during oil storage and suggest that antioxidant performance may be further improved by developing strategies to reduce prooxidant formation during hydrolysis. PRACTICAL APPLICATIONS: Hydrolyzed spent coffee grounds (HSCG), particularly when extracted with acetone, can be used as an effective natural antioxidant source to improve the oxidative stability of edible oils during storage. Food and oil manufacturers could incorporate optimized HSCG extracts into products to enhance shelf life while reducing reliance on synthetic antioxidants.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"91 10","pages":"e71552"},"PeriodicalIF":4.1,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149147098","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}