Food Chemistry最新文献_第3页

Impact of skin contact on the volatile composition and sensory properties of white wines from resistant varieties 皮肤接触对抗性品种白葡萄酒挥发性成分和感官特性的影响

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144967

Grez Roberta Oliveira Santana, Ludmylla Tamara Crepalde, Karolina Cardoso Hernandes, Rafaela Diogo Silveira, Gustavo Padilha, Amanda Felipe Reitenbach, André Luiz Kulkamp de Souza, Juliane Elisa Welke, Vinicius Caliari, Vívian Maria Burin

{"title":"Impact of skin contact on the volatile composition and sensory properties of white wines from resistant varieties","authors":"Grez Roberta Oliveira Santana, Ludmylla Tamara Crepalde, Karolina Cardoso Hernandes, Rafaela Diogo Silveira, Gustavo Padilha, Amanda Felipe Reitenbach, André Luiz Kulkamp de Souza, Juliane Elisa Welke, Vinicius Caliari, Vívian Maria Burin","doi":"10.1016/j.foodchem.2025.144967","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144967","url":null,"abstract":"This study investigates the effect of different pre- and post-fermentation maceration durations on the chemical and sensory characteristics of white wines made from PIWI (<em>Pilzwiderstandsfähige</em>) grape varieties. The volatile profile of the wines was significantly altered, according to the time and stage of maceration. Wines made with pre-fermentation maceration showed a notable increase in the levels of terpenes and esters, and wines from post-fermentation maceration resulted in an increase in oxidation and aging compounds. Projective mapping revealed distinctions in the wines as a function of time and stage of maceration. Wines made with pre-fermentation maceration exhibited floral attributes, citrus and white fruits, and typical varietal aromas. Wine made with post-fermentation maceration showed more complex attributes, such as notes of honey, almonds, freshly cut grass, and apricot. These results provide a basis for developing oenological practices that can contribute to the production of wines with distinct sensory identity.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"98 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144165155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Synthesis of MXene quantum dot-modified urchin-like NiCoP/NF nanostructures as high-performance peroxidase mimics for sensitive colorimetric detection of glyphosate MXene量子点修饰海胆样NiCoP/NF纳米结构用于草甘膦灵敏比色检测的高性能过氧化物酶模拟物的合成

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144966

Xiaoyu Zhan, Zhiyun Ding, Feng Liu, Ke Chu, Yali Guo

{"title":"Synthesis of MXene quantum dot-modified urchin-like NiCoP/NF nanostructures as high-performance peroxidase mimics for sensitive colorimetric detection of glyphosate","authors":"Xiaoyu Zhan, Zhiyun Ding, Feng Liu, Ke Chu, Yali Guo","doi":"10.1016/j.foodchem.2025.144966","DOIUrl":"10.1016/j.foodchem.2025.144966","url":null,"abstract":"<div><div>Currently, the rational design of high-performance analogue nanozymes applied for food safety has become a current research hotspot. The detection of glyphosate (Glyp) is becoming more and more important due to its potential hazards to the health. Here, we prepared 0.5 MQDs-NiCoP/NF nanozymes with significant peroxidase activity using a straightforward combination of a hydrothermal method and a phosphorylation process. The catalytic mechanism of 0.5 MQDs-NiCoP/NF was investigated by steady-state fluorescence analysis and Electron Paramagnetic Resonance (EPR), which demonstrated that 0.5 MQDs-NiCoP/NF could effectively decompose H<sub>2</sub>O<sub>2</sub> and generate highly reactive hydroxyl radicals (•OH). Density functional theory (DFT) calculations revealed that the enhanced catalytic performance of 0.5 MQDs-NiCoP/NF nanocomposites stems from the synergistic interfacial interaction between NiCoP and MQDs. Consequently, a facile colorimetric sensing platform was developed for the quantitative detection of Glyp, demonstrating a wide linear response scope of 1.5–300 μM and an exceptionally low detection limit of 1.06 μM.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144966"},"PeriodicalIF":8.5,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144165072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Integrated colorimetric and fluorometric sensor for the detection of Cu2+ and glyphosate in food samples and bioimaging 用于食品样品和生物成像中Cu2+和草甘膦检测的集成比色和荧光传感器

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144905

Wenlong Qin, Junyu Zhu, Abdual Basit, Ying-Guo Liu, Haiyan Xu, Jiancheng Guo

{"title":"Integrated colorimetric and fluorometric sensor for the detection of Cu2+ and glyphosate in food samples and bioimaging","authors":"Wenlong Qin, Junyu Zhu, Abdual Basit, Ying-Guo Liu, Haiyan Xu, Jiancheng Guo","doi":"10.1016/j.foodchem.2025.144905","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144905","url":null,"abstract":"Rapid and reliable monitoring of Cu<sup>2+</sup> and glyphosate levels is important owing to their widespread use and associated health risks in food systems. Herein, we developed a multifunctional fluorescent sensor, (<em>E</em>)-2-(benzothiazol-2-yl)-3-(8-((<em>tert</em>-butyldimethylsilyl)oxy)-julolidin-9-yl)acrylonitrile (<strong>LCY)</strong>, <em>via</em> a straightforward Knoevenagel condensation reaction for sequential detection of Cu<sup>2+</sup> and glyphosate. The sensor <strong>LCY</strong> exhibited exceptional sensitivity, achieving remarkably low limits of detection of 148 nM for Cu<sup>2+</sup> and 53.8 nM for glyphosate, levels that are well-suited for food safety monitoring. On binding Cu<sup>2+</sup> in 1:1 stoichiometry, <strong>LCY</strong> underwent an instantaneous color change from yellow to purple-red and a fluorescence “turn-off” response driven by chelation-enhanced quenching. These interactions were systematically investigated using <sup>1</sup>H nuclear magnetic resonance titration, infrared spectroscopy, and computational modeling. Crucially, <strong>LCY</strong> demonstrated reversible binding, enabling the detection of glyphosate through a competitive displacement assay involving HPO<sub>4</sub><sup>2−</sup>. To validate its real-world food safety applications, <strong>LCY</strong> was integrated into test strips for rapid, on-site, naked-eye detection of Cu<sup>2+</sup> ions in food samples. Furthermore, a smartphone-assisted platform was developed for user-friendly, low-cost, and accurate detection of both analytes in food and environmental matrices. This dual-mode sensing approach offers a portable and efficient tool for food quality control, contributing to public health protection and regulatory compliance.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"242 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144165068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Advancements in sustainable extraction of seaweed phenolics: Integrating extraction technologies with natural deep eutectic solvents (NADES) 海藻酚类物质可持续提取的研究进展：将提取技术与天然深共晶溶剂（NADES）相结合

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144941

Liaqat Zeb, Muhammad Shafiq, Monica Jordheim

{"title":"Advancements in sustainable extraction of seaweed phenolics: Integrating extraction technologies with natural deep eutectic solvents (NADES)","authors":"Liaqat Zeb, Muhammad Shafiq, Monica Jordheim","doi":"10.1016/j.foodchem.2025.144941","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144941","url":null,"abstract":"Seaweed phenolics are increasingly recognized for their importance as functional foods, food additives, and sources of antioxidants, with applications that include supporting the prevention and treatment of lifestyle conditions and age-related diseases. However, one of the bottlenecks for seaweed applications is phenolic extraction, and sustainable extraction faces challenges due to environmentally toxic conventional methods. Newer advanced extraction techniques such as ultrasound-, microwave-, enzyme-, accelerated solvent-, and supercritical CO₂-assisted extraction has been evaluated to enhance yield, selectivity, and sustainability. Replacing conventional solvents with Natural Deep Eutectic Solvents (NADES) offers in addition a more sustainable and eco-friendly approach. This review provides a brief background on seaweed phenolics, examines extraction challenges, discusses advanced technologies, and explores potential emerging methods that integrate advanced technologies with NADES. It also compares NADES with traditional methods and considers the potential of NADES-extracted seaweed phenolics, offering insights into emerging trends to refine extraction methodologies within a sustainable bioeconomy.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"145 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144165069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Residue and metabolism of imidacloprid in cherry radish using a 14C study: Implications for food safety 吡虫啉在樱桃萝卜中的残留和代谢的14C研究：对食品安全的启示

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144948

Yan Chen, Deyang Kong, Lei Huang, Jing Xu, Haiyan Wang, Feng Ge

{"title":"Residue and metabolism of imidacloprid in cherry radish using a 14C study: Implications for food safety","authors":"Yan Chen, Deyang Kong, Lei Huang, Jing Xu, Haiyan Wang, Feng Ge","doi":"10.1016/j.foodchem.2025.144948","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144948","url":null,"abstract":"Although imidacloprid is widely used and registered for radish cultivation in China, its metabolic fate in radish remains unclear, posing uncertainties in consumer safety. Herein, we employed <sup>14</sup>C-imidacloprid to elucidate its distribution and metabolism in cherry radish. Residue analysis showed higher accumulation in shoots (1.15–1.32 μmol) than roots (0.0210–0.0678 μmol). Imidacloprid in radish dissipated following first-order kinetics, with a half-life of 18.5 d. Parental imidacloprid was confirmed in roots, while four metabolites, predominantly olefin and 4/5-hydroxy imidacloprid, were identified in shoots. The proposed pathway involves hydrolysis of the imidazole ring to form hydroxyl derivatives, followed by dehydration to olefin products. Notably, dietary risk assessment revealed risk quotient values up to 20 % in some individuals consuming radish leaves, highlighting the need for stricter monitoring. Overall, these findings fill the knowledge gap regarding imidacloprid metabolism in radishes and offer vital insights into optimizing pesticide usage while maintaining food safety.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"8 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Rapid and sensitive in-situ detection of malachite green and crystal violet in aquaculture using flexible SERS substrates via instant self-assembly 基于即时自组装的柔性SERS基底快速灵敏地原位检测水产养殖中的孔雀石绿和结晶紫

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144920

Yupeng Sun, Kaihui Zhou, Yuxin Wang, Ye Lin, Weiran Wang, Xue Xiong, Xiangru Zhao, Huinan Cui, Min Liang, Qiao Wang, Shengnan Yang, Li Li

{"title":"Rapid and sensitive in-situ detection of malachite green and crystal violet in aquaculture using flexible SERS substrates via instant self-assembly","authors":"Yupeng Sun, Kaihui Zhou, Yuxin Wang, Ye Lin, Weiran Wang, Xue Xiong, Xiangru Zhao, Huinan Cui, Min Liang, Qiao Wang, Shengnan Yang, Li Li","doi":"10.1016/j.foodchem.2025.144920","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144920","url":null,"abstract":"Rapid, low-cost, and in-situ detection of illegal residues on aquatic product surfaces remains a significant challenge. Herein, we developed a versatile surface-enhanced Raman scattering (SERS) sensor by integrating instant interfacial self-assembled silver nanostar film onto flexible polytetrafluoroethylene filter membrane (AgNS/PTFE) for sensitive detection of malachite green (MG) and crystal violet (CV) in crayfish. The entire process, from room-temperature substrate preparation to detection completion, takes less than 20 min. The AgNS/PTFE flexible substrate not only provides excellent hydrophobicity for signal enhancement with minimal sample volumes (2 μL) but also ensures good uniformity, resulting in a homogeneous and dense distribution of SERS-active hot spots with superior anti-interference properties and mechanical durability. By simple “drop/wipe” operations and data visualization treatment, this method achieved detection limits as low as 10 pg/mL for MG and 7 pg/mL for CV, with in-situ analysis in spiked and actual crayfish samples, demonstrating significant potential for food safety applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"136 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Rapid scan rate cyclic voltammetry analysis of methyl parathion residues in food on a gold nanoparticles/polypyrrole/carboxylated carbon nanotubes/glassy carbon electrode 在金纳米颗粒/聚吡咯/羧化碳纳米管/玻碳电极上快速扫描速率循环伏安法分析食品中甲基对硫磷残留

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144943

Yun Du, Yuru Shen, Xingyu Zeng, Mingjian Chen, Xike Zeng, Xiaobei Huang, Qingji Xie

{"title":"Rapid scan rate cyclic voltammetry analysis of methyl parathion residues in food on a gold nanoparticles/polypyrrole/carboxylated carbon nanotubes/glassy carbon electrode","authors":"Yun Du, Yuru Shen, Xingyu Zeng, Mingjian Chen, Xike Zeng, Xiaobei Huang, Qingji Xie","doi":"10.1016/j.foodchem.2025.144943","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144943","url":null,"abstract":"Quantitative analysis of organophosphorus-pesticide (e.g., methyl parathion (MP)) residues is important for environmental protection and food safety. Herein, a new method for MP analysis by rapid scan rate cyclic voltammetry (CV) is reported. The sensing electrode is a gold nanoparticles (AuNPs)/polypyrrole (PPy)/carboxylated multiwalled carbon nanotubes (HOOC-MWCNTs)/glassy carbon electrode (GCE) after various instrumental characterizations, which was fabricated by sequentially modifying a GCE with HOOC-MWCNTs (cast-coating), PPy (electropolymerization), and AuNPs (electrodeposition). Potential cycling of the AuNPs/PPy/HOOC-MWCNTs/GCE in 0.1 M phosphate buffer solution (pH 6.5) containing MP shows a pair of rather reversible and evident redox peaks of electroreduced MP, which enables rapid scan rate CV analysis of MP and shows a linearity from 0.10 to 20.0 μM with a limit of detection of 5.0 nM (S/N = 3). The quantitative analysis of MP in vegetable extracts and environmental water samples gives satisfactory results.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"50 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

High-sensitivity Ara h1 detection with a praseodymium niobate-carbon nanofiber immunosensor 利用铌镨-碳纳米纤维免疫传感器进行高灵敏度Ara h1检测

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144922

Evangeline Jafneel Nixon, Rajalakshmi Sakthivel, Yu-Chien Lin, Hsiao-Wei Wen, Ching-Wei Tung, Ren-Jei Chung

引用次数: 0

Glycolic acid application reduces the browning of taro slices by diminishing ROS level and membrane lipid metabolism 乙醇酸通过降低活性氧水平和膜脂代谢来减少芋头片的褐变

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144938

Xiao Yuan , Rongxin Cheng , Can Zhang , Yuanyuan Jiang , Yuhong Zhou , Lubin Zhang , Tao Luo , Bin Wang

{"title":"Glycolic acid application reduces the browning of taro slices by diminishing ROS level and membrane lipid metabolism","authors":"Xiao Yuan , Rongxin Cheng , Can Zhang , Yuanyuan Jiang , Yuhong Zhou , Lubin Zhang , Tao Luo , Bin Wang","doi":"10.1016/j.foodchem.2025.144938","DOIUrl":"10.1016/j.foodchem.2025.144938","url":null,"abstract":"<div><div>Fresh-cut taro slices were treated with varying concentrations of glycolic acid (GA) solution (0.05, 0.1, 0.2, and 0.5 mg/L) prior to cold storage and 0.2 mg/L GA was used to further investigate GA effects on browning inhibition. After 12 d of cold storage, treatment with 0.2 g/L GA resulted in a 27.77 % or 51.91 % reduction in browning index, indicating GA treatment effectively reduced enzymatic browning in taro slices. Metabolomics profiling revealed that GA treatment decreased the abundance of 11 metabolites in lipid metabolism pathways. Transcriptome, weighted gene co-expression network analysis (WGCNA) and gene set enrichment analysis (GSEA) suggested a close correlation between lipid metabolism and GA-mitigated browning. In addition, GA application reduced both glycolate oxidase activity and H<sub>2</sub>O<sub>2</sub> contents, while enhancing peroxidase activity and gene expression. The results suggest that GA application reduces sliced-taro browning by diminishing ROS level and mitigating membrane lipid metabolism.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144938"},"PeriodicalIF":8.5,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Regulating protein structure by Ligustrum robustum (Rxob.) Blume polyphenols during thermal processing: A potential strategy 女贞对蛋白质结构的调节作用热加工过程中的蓝多酚：一种潜在的策略

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144959

Hao-Xiang Gao , Nan Chen , Wei-Cai Zeng

{"title":"Regulating protein structure by Ligustrum robustum (Rxob.) Blume polyphenols during thermal processing: A potential strategy","authors":"Hao-Xiang Gao , Nan Chen , Wei-Cai Zeng","doi":"10.1016/j.foodchem.2025.144959","DOIUrl":"10.1016/j.foodchem.2025.144959","url":null,"abstract":"<div><div>The effects and mechanism of polyphenols, identified from <em>Ligustrum robustum</em> (Rxob.) Blume, on the structure of myofibrillar protein (MP) and pea protein (PP) during thermal processing were investigated. The thermal analysis revealed that polyphenols enhanced thermal stability of MP while reducing that of PP. Multispectral analysis showed PP required lower polyphenol concentrations for fluorescence quenching than MP, while elevated polyphenols reduced MP's random coil structures but increased PP's. Computational simulation demonstrated that polyphenols had more binding sites with PP but more hydrophobic interactions with MP. Furthermore, polyphenols improved fried protein foods' texture and microstructure by regulating proteins' structural changes during processing. The findings clarified the regulatory effect of <em>L.robustum</em> polyphenols on different protein structures at high temperatures, which altered MP and PP structures through distinct molecular interactions. The present results provide a new perspective for using LRE polyphenols to improve the quality and safety attributes of protein-based foods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"488 ","pages":"Article 144959"},"PeriodicalIF":8.5,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144145684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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