Plant Foods for Human Nutrition最新文献_第10页

Ultrasound-Assisted Extraction of Betalains from the Amaranthus Using Natural Deep Eutectic Solvents. 天然深共晶溶剂超声辅助提取苋菜中甜菜碱。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-19 DOI: 10.1007/s11130-024-01252-0

Vivek Gupta, Vaishali Saraswat, Ganesh Alagarasan, Trivikram Nallamilli, Eswarayya Ramireddy, Raghavarao K S M S

{"title":"Ultrasound-Assisted Extraction of Betalains from the Amaranthus Using Natural Deep Eutectic Solvents.","authors":"Vivek Gupta, Vaishali Saraswat, Ganesh Alagarasan, Trivikram Nallamilli, Eswarayya Ramireddy, Raghavarao K S M S","doi":"10.1007/s11130-024-01252-0","DOIUrl":"10.1007/s11130-024-01252-0","url":null,"abstract":"Due to increasing consumer awareness, there is a growing demand for healthy foods by replacing synthetic colorants with natural alternatives. Amaranthus is a sustainable rich source of one such natural colorant, namely, betalains. Conventional extraction methods have various challenges, such as high solvent requirements and low extraction yield. To overcome these problems, the present study aims at developing a green extraction method for betalains from Amaranth by ultrasound-assisted extraction (UAE) employing natural deep eutectic solvents (NADES). Of the three Amaranth species screened, the leafy Amaranth is found to have the highest betalains content (24.79 ± 2.88 mg/100 g FW). Among the five NADES screened, lactic acid: fructose was identified as the most efficient solvent with a betalains yield of 79.68 ± 4.81 mg/100 g FW. The Box-Behnken Design (BBD) was employed to identify the best combinations of extraction process parameters. This approach enabled optimization through a reduced number of experiments. Subsequently, a machine learning model was employed to predict yield for all possible process parameter combinations. On identifying the most effective combination process parameters that resulted in the highest possible yield (306.72 mg/100 g FW), the same is experimentally validated (297.28 ± 10.76 mg/100 g FW). UAE employing NADES has resulted in a 3.7-fold increase in the yield of betalains over extraction with NADES alone and a 12-fold increase over conventional extraction. HPLC analysis confirmed that the structure remained intact even after processing. Based on the results, UAE employing NADES was demonstrated to be an attractive extraction methodology for downstream processing of betalains in particular and biomolecules, in general.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"15"},"PeriodicalIF":3.1,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142855032","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}

引用次数: 0

Influence of Processing Techniques on the Proximate Composition, Anti-Nutritional Factors, and Amino Acid Profile of Red Kidney Beans (Phaseolus vulgaris L). 加工工艺对红芸豆近似成分、抗营养因子及氨基酸谱的影响

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-19 DOI: 10.1007/s11130-024-01247-x

Kottur Senthilkumar Navin Venketeish, Nagamaniammai Govindarajan, Ravi Pandiselvam

{"title":"Influence of Processing Techniques on the Proximate Composition, Anti-Nutritional Factors, and Amino Acid Profile of Red Kidney Beans (Phaseolus vulgaris L).","authors":"Kottur Senthilkumar Navin Venketeish, Nagamaniammai Govindarajan, Ravi Pandiselvam","doi":"10.1007/s11130-024-01247-x","DOIUrl":"10.1007/s11130-024-01247-x","url":null,"abstract":"The effects of traditional processing techniques-cooking, autoclaving, and roasting-on the physicochemical properties, anti-nutritional factors (ANF), and amino acid composition of red kidney beans (RKB) were investigated. Significant alterations in proximate composition were observed: cooking generally increased protein levels, while roasting decreased fiber content. Autoclaving produced diverse effects. Evaluation of functional properties revealed changes in water activity, density, and color. Cooking increased water activity and lightness, whereas roasting and autoclaving led to darker colors and reduced water activity. Cooking effectively enhanced protein content and reduced ANF, while texture profile analysis (TPA) showed variations in hardness, adhesiveness, and resilience. Autoclaving resulted in softer beans, and cooking influenced adhesiveness and springiness. ANF analysis showed reductions post-processing, especially with cooking and autoclaving. Amino acid composition varied across processing methods, with notable effects from cooking and roasting. Microstructural changes observed via Scanning Electron Microscopy (SEM) suggested improved nutrient bioavailability. Fourier Transform Infrared (FTIR) spectroscopy indicated alterations in the chemical composition of proteins, lipids, and carbohydrates, attributed to the different processing methods. This comprehensive study highlights the complex interactions between cooking techniques and the physicochemical properties of legumes, providing valuable insights for optimizing their nutritional value. Traditional method of cooking RKB enhances the nutritional value.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"13"},"PeriodicalIF":3.1,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142855028","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}

引用次数: 0

Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products. 啤酒糟作为烘焙产品营养成分的潜力。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-18 DOI: 10.1007/s11130-024-01251-1

Caroline Franco Paiva, Tainá da Silva Fleming De Almeida, Gabriela Egídio Arelhano, Angely Vanessa Rodríguez Alvarado, Mariana Biava De Menezes, Eliana Janet Sanjinez Argandoña, Isabela Lira De Alencar Gomes, Amanda Maria Tomazini Munhoz Moya, Paulo Sérgio Loubet Filho, Elisvânia Freitas Dos Santos

{"title":"Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products.","authors":"Caroline Franco Paiva, Tainá da Silva Fleming De Almeida, Gabriela Egídio Arelhano, Angely Vanessa Rodríguez Alvarado, Mariana Biava De Menezes, Eliana Janet Sanjinez Argandoña, Isabela Lira De Alencar Gomes, Amanda Maria Tomazini Munhoz Moya, Paulo Sérgio Loubet Filho, Elisvânia Freitas Dos Santos","doi":"10.1007/s11130-024-01251-1","DOIUrl":"10.1007/s11130-024-01251-1","url":null,"abstract":"Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages, generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study investigates the potential of brewer's spent grain flour (BSGF) as a functional ingredient to enhance the nutritional profile of bakery products, specifically chocolate cakes, while contributing to waste reduction in the food industry. The effects of partially substituting wheat flour with BSGF at 40% and 60% levels were assessed. BSGF was found to be rich in protein (15.5 ± 0.14 g/100 g), zinc (7.92 ± 0.44 mg/100 g), and dietary fiber (52.12 g/100 g). Cakes with 60% BSGF substitution showed increased fiber content (69.8 g/100 g) and zinc content (27.04 g/100 g). Organoleptic evaluation indicated that the tenderness of all three cakes did not show statistical differences. However, among the cakes with BSGF, the 40% substitution level was better accepted by consumers, particularly in terms of flavor. These findings suggest that incorporating BSGF into bakery products can improve nutritional value while offering a sustainable approach to food production by valorizing industry by-products.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"12"},"PeriodicalIF":3.1,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142847379","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}

引用次数: 0

Ameliorating Oxidative Stress-Aggravated Adipose Tissue Senescence by Sesamol in Aged Obese Mice via Nrf2/p38MAPK Signaling. 芝麻酚通过 Nrf2/p38MAPK 信号转导改善老年肥胖小鼠氧化应激加重的脂肪组织衰老

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-16 DOI: 10.1007/s11130-024-01249-9

Yongyan Tang, Wenya Zheng, Jingfang Chen, Yan Xie, Jinxin Yang, Zhipeng Wang, Hong Qin

{"title":"Ameliorating Oxidative Stress-Aggravated Adipose Tissue Senescence by Sesamol in Aged Obese Mice via Nrf2/p38MAPK Signaling.","authors":"Yongyan Tang, Wenya Zheng, Jingfang Chen, Yan Xie, Jinxin Yang, Zhipeng Wang, Hong Qin","doi":"10.1007/s11130-024-01249-9","DOIUrl":"10.1007/s11130-024-01249-9","url":null,"abstract":"Adipocyte senescence is one of the major common features correlated with aging, which can also lead to obesity, and aggravated oxidative stress contributes to cell senescence. Sesamol, a lignan from plants found in sesame, has been proven to alleviate obesity. However, the effects and mechanisms of sesamol on adipose tissue senescence remain unclear. In the current research, we used an aged model of obesity by feeding old mice high-fat diet (HFD), and a senescent cell model by treating 3T3-L1 mature adipocytes with repeated exposure to hydrogen peroxide (H2O2). Both HFD induced aged obesity mice and H2O2 treated cells presented features associated with senescence. Additionally, obesity in aged mice accelerated the expression of adipose tissue senescence-associated markers. Notably, the presence of sesamol showed marked activation of Nrf2 and inhibition of p-p38MAPK, along with the suppression of oxidative stress (ROS, MDA, SOD), inflammatory factors (IL-6, TNFα) and cell cycle inhibitors (p53, p21, p16). A pretreatment of ML385, an inhibitor of Nrf2, reversed the effects induced by sesamol treatment. In conclusion, our results demonstrated that obesity contributed to deteriorated adipose tissue senescence during aging. Furthermore, sesamol, acted as an activator of Nrf2 and exerted negative impacts on the activation of p38MAPK, which were associated with amelioration of adipose senescence, thereby indicating it could be a potential nutritional intervention for preventing and treating aging-related disorders.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"11"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142829766","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}

引用次数: 0

Comparative Transcriptome Analyses Provide Potential Insights into Molecular Mechanisms of Anthocyanin-Rich Blueberry Extract in Rapid Intervention Against Acute Alcohol Exposure in Mice. 比较转录组分析为富花青素蓝莓提取物快速干预小鼠急性酒精暴露的分子机制提供了潜在的见解。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-12 DOI: 10.1007/s11130-024-01269-5

Xiaming Shi, Mengjun Xu, Juan Li, Ye Deng, Changsheng Song, Yang Yang, Yuting Liu, Ningning Qiao, Song Jiang, Zhengliang Zhang, Yong Zhu, Yan Meng

{"title":"Comparative Transcriptome Analyses Provide Potential Insights into Molecular Mechanisms of Anthocyanin-Rich Blueberry Extract in Rapid Intervention Against Acute Alcohol Exposure in Mice.","authors":"Xiaming Shi, Mengjun Xu, Juan Li, Ye Deng, Changsheng Song, Yang Yang, Yuting Liu, Ningning Qiao, Song Jiang, Zhengliang Zhang, Yong Zhu, Yan Meng","doi":"10.1007/s11130-024-01269-5","DOIUrl":"10.1007/s11130-024-01269-5","url":null,"abstract":"Alcohol-induced health damage has become an increasing global public health concern. Anthocyanins exhibit essential biological activities, including antioxidation, anti-inflammation, and lipid reduction. This study investigates the rapid intervention effects and mechanisms of anthocyanin-rich blueberry extract in mitigating acute alcohol exposure in mice, aiming to uncover its novel nutritional roles. Eight-week-old male C57BL/6J mice were fasted for 6 h and randomly assigned to three groups (CON, EOH, and EOH-BE, n = 8) for the experimental study. The results demonstrated that 1 h after alcohol exposure, BE significantly enhanced the behavioral performance of mice, lowered blood ethanol levels and liver function markers, and alleviated hepatic pathological alterations. GSEA results of KEGG pathways indicated that BE primarily affected pathways associated with nutrient digestion and absorption, energy substance metabolism, unsaturated fatty acids biosynthesis, and gastric cancer, facilitating rapid intervention in acute alcohol exposure in mice. These findings confirm that anthocyanin-rich blueberry extract effectively mitigates the health risks linked to acute alcohol exposure, providing new insights into early intervention and management strategies for alcohol-induced disorders.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"10"},"PeriodicalIF":3.1,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142814058","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}

引用次数: 0

Gluten-free Diet, a Friend or a Foe, an American Perspective. 无麸质饮食，是敌是友，美国人的观点。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-12 DOI: 10.1007/s11130-024-01264-w

Tariq Alam, Gautam Saripalli, Sachin Rustgi

引用次数: 0

Raisin as a Functional Food: Antioxidant and Antiglycation Activity Assessed by Model Systems. 葡萄干作为功能性食品：抗氧化和抗糖化活性的模型系统评估。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-12 DOI: 10.1007/s11130-024-01277-5

Amira Mnari Bhouri, Zahra Amri, Ilenia Piantedosi, Mohamed Hammami, Sonia Hammami, Vera Lavelli

{"title":"Raisin as a Functional Food: Antioxidant and Antiglycation Activity Assessed by Model Systems.","authors":"Amira Mnari Bhouri, Zahra Amri, Ilenia Piantedosi, Mohamed Hammami, Sonia Hammami, Vera Lavelli","doi":"10.1007/s11130-024-01277-5","DOIUrl":"10.1007/s11130-024-01277-5","url":null,"abstract":"Raisin can be used a substitution of artificially sweetened snacks/ingredients, in order to counteract the increasing consumption of sugar-added foods, which is associated to adverse health effects. The aim of this study was to investigate the phenolic content, reducing capacity and antiglycation activities of traditional, sun-dried raisin samples obtained from six Tunisian varieties. Total phenolics were determined by the Folin Ciocalteu assay, proanthocyanidins by depolymerisation with n-butanol/HCl, monomeric and dimeric flavanols, flavonols and anthocyanins by HPLC with diode array and fluorimetric detectors. The reducing capacity was assessed by ferric ion reducing antioxidant power assay (FRAP) and anti-glycation activity by the bovine serum albumin/fructose (BSA/FRU) and BSA/methyglyoxal (BSA/MGO) model systems. Results showed a remarkable biodiversity in phenolic contents and profile among raisin samples. The reducing capacity ranged between 43.8 and 97.8 mmol Fe(II) eq/kg d.w. Raisin samples inhibited protein glycation in the in vitro model systems, which simulate the early and intermediate steps of the formation of advanced-glycation end-products occurring in vivo and leading to cell damage. The anti-glycation effectiveness in the BSA/FRU and BSA/MGO model systems was in the range 48-176 and 9.6-20.5 mmol catechin eq./kg d.w., respectively and was generally comparable or, for some raisin varieties higher than that of well-known antiglycation agents. These results support the promising role of raisin as a functional food/ingredient targeting the inhibition of glycoxidative damage.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"9"},"PeriodicalIF":3.1,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142814108","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}

引用次数: 0

Quinoa Proteins Isolate, a Candidate for Functional Ingredients Design. 藜麦分离蛋白，功能性成分设计的候选物。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-11 DOI: 10.1007/s11130-024-01242-2

Alejandra J Rubinstein, Oscar E Pérez

引用次数: 0

Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation. 开心果饮料中矿物质的生物可及性：乳酸菌发酵的影响。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-09 DOI: 10.1007/s11130-024-01239-x

Antonela G Garzón, María Cecilia Puppo, Tiziana Di Renzo, Silvina R Drago, Anna Reale

{"title":"Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation.","authors":"Antonela G Garzón, María Cecilia Puppo, Tiziana Di Renzo, Silvina R Drago, Anna Reale","doi":"10.1007/s11130-024-01239-x","DOIUrl":"10.1007/s11130-024-01239-x","url":null,"abstract":"The aim of this work was to study the effects of two LAB strains on the bioaccessibility (BA) of minerals after the fermentation of pistachio-based beverages. The beverages were made with two varieties of pistachio (Argentina, AP and Italian, IP). Aliquots were inoculated with 106 CFU of two different LAB strains and fermented for 24 h at 28 °C. Six types of beverages were obtained: two controls (AP-c and IP-c), two fermented with LAB1 (AP-f1 and IP-f2) and two fermented with LAB2 (AP-f2 and IP-f2). The contents of minerals, phytic acid, and ascorbic acid were evaluated. To determine the BA of minerals, the samples were subjected to a simulated gastrointestinal digestion with equilibrium dialysis in the intestinal stage. The IP presented higher contents of Ca and Fe than the AP ones. The ascorbic acid content was higher for AP than for IP, and increased in both beverages after fermentation, obtaining a 70% increase in IP-f1. Phytic acid content was higher for AP than for IP, and decreased after fermentation to a greater extent when fermented with LAB1 (50% reduction). In all the cases, mineral BA was higher in fermented samples, being BA values dependent on the pistachio variety and the LAB strain. Negative correlations (p < 0.05) were observed between the BA of Ca and Mg with phytic acid content. The fermentation of the pistachio beverages with LAB allowed increasing the BA of minerals, improving the nutritional quality of the pistachio-based beverage.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"4"},"PeriodicalIF":3.1,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142802043","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}

引用次数: 0

Nutritional and Bioactive Compounds, Antioxidant Properties and Antibacterial Activity of Chinese Chive (Allium odorum L.). 韭菜（Allium odorum L.）的营养成分、生物活性成分、抗氧化性能和抗菌活性。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2024-12-09 DOI: 10.1007/s11130-024-01259-7

Phuritshabam Vivekanandini Devi, Rajinder Kumar Dhall, Jaswinder Kaur Brar

{"title":"Nutritional and Bioactive Compounds, Antioxidant Properties and Antibacterial Activity of Chinese Chive (Allium odorum L.).","authors":"Phuritshabam Vivekanandini Devi, Rajinder Kumar Dhall, Jaswinder Kaur Brar","doi":"10.1007/s11130-024-01259-7","DOIUrl":"10.1007/s11130-024-01259-7","url":null,"abstract":"The present study was conducted to generate the comprehensive data on the nutritional composition, minerals, heavy metal, bioactive compounds, antioxidant and antibacterial properties of Chinese chive (Allium odorum L.) grown at two different locations including Manipur and Punjab. The crop grown in Manipur exhibited higher values of nutritional and phytochemical compound values than those grown in Punjab. It exhibited significantly higher amounts of crude protein, crude fiber, potassium, calcium and iron content in the Manipur environment. The allicin content in leaves of Chinese chive on a dry weight (dw) varied from 1.31 to 1.4% and there was non-significant difference in allicin content at both locations. Besides, the heavy metal content of Chinese chive was much below the permissible limits of the World Health Organization. The IC50 value of Chinese chive was 78.908-95.140 µg/ml which imparts strong antioxidant activity and higher DPPH (2,2-diphenyl-1-picrylhydrazyl)radical scavenging activity higher in fresh leaves than dried leaves. Total phenol and total flavonoid were found to be significantly high. In addition, high antibacterial activities were observed against toxin producing pathogenic bacterial strains of Staphylococcus aureus and Enterococcus faecalis. The nutritional and bioactive compounds, antioxidant properties and antibacterial activity of Chinese chive make it ideal for its use as a functional food and/or supplement.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"6"},"PeriodicalIF":3.1,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142802044","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}

引用次数: 0