Food Chemistry最新文献_第8页

Development of high internal phase pickering emulsions utilizing ternary complexes of octenyl succinate millet starch/chitosan hydrochloride-EGCG particles and their applications in 3D printing

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-01 DOI: 10.1016/j.foodchem.2025.143648

Yuting Ji, Shan Gao, Mengyu Li, Yikun Xu, Chengbin Sun, Hanxue Hou, Yangyong Dai, Wentao Wang

{"title":"Development of high internal phase pickering emulsions utilizing ternary complexes of octenyl succinate millet starch/chitosan hydrochloride-EGCG particles and their applications in 3D printing","authors":"Yuting Ji, Shan Gao, Mengyu Li, Yikun Xu, Chengbin Sun, Hanxue Hou, Yangyong Dai, Wentao Wang","doi":"10.1016/j.foodchem.2025.143648","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143648","url":null,"abstract":"High internal phase Pickering emulsions (HIPPEs) hold broad application prospects in the modern food industry. This study developed a novel strategy for extracting starch from a non-conventional source (millet) followed by chemical modification to construct a ternary octenyl succinate millet starch/chitosan hydrochloride-epigallocatechin gallate (OMS/CHC-EGCG) complex to stabilize HIPPEs. The OMS/CHC-EGCG complex was assembled through electrostatic, hydrophobic, and hydrogen bonding interactions among OMS, CHC, and EGCG. OMS/CHC-EGCG 15–1, with the OMS:CHC:EGCG mass ratio of 60:15:4, exhibited the smallest particle size (277.6 nm), the highest hydrophobicity (88.17°), and excellent antioxidant capacity. At a complex concentration of ≥1 % <em>w/v</em>, OMS/CHC-EGCG 15–1 successfully stabilized HIPPEs, demonstrating exceptional storage stability over 28 days and centrifugation stability. All obtained HIPPEs presented elastic-dominated rheological beha<em>v</em>ior, and the formulation with a 3.5 % <em>w/v</em> complex concentration was proven suitable for use as a printable ink, exhibiting favorable 3D printing precision and shape retention. These findings support the potential of modified starch from non-conventional sources like millet for the development of HIPPEs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"66 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526238","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-low temperature switch induces formation of catalytic and cytotoxic papain amyloid aggregates 高低温转换诱导形成具有催化作用和细胞毒性的木瓜蛋白酶淀粉样聚集体

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-01 DOI: 10.1016/j.foodchem.2025.143657

Masihuzzaman Ansari, Kailash Prasad Prajapati, Shikha Mittal, Shraddha Mishra, Vartika Gupta, Bibin G. Anand, Karunakar Kar

{"title":"High-low temperature switch induces formation of catalytic and cytotoxic papain amyloid aggregates","authors":"Masihuzzaman Ansari, Kailash Prasad Prajapati, Shikha Mittal, Shraddha Mishra, Vartika Gupta, Bibin G. Anand, Karunakar Kar","doi":"10.1016/j.foodchem.2025.143657","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143657","url":null,"abstract":"The optimal activity of most proteins is observed at physiological-temperature; however, thermophilic proteins including papain show reduced activity at physiological-temperature and their maximum activity is observed at elevated-temperature. The question of what structural-alteration in papain is materialised via such temperature decrease from higher-to-physiological condition becomes important, and it is unclear that apart from the loss of functional conformation what other defects are introduced via temperature drop. Here, we revealed that 65 °C➔37 °C temperature switching causes a minimalistic conformational-alteration in papain's active-site geometry that not only makes it non-functional but also it entrenches an aggregation-propensity and drives a phase separation into cross-β-rich cytotoxic amyloid-fibrils. Papain-fibrils were found to catalyse cross-seeding of proteins, and enhanced-autooxidation of neurotransmitters was observed in the presence of papain-fibrils. Since papain is extensively used in protein-based food-processors and therapeutic-formulations, the results provide fundamental insights into structural conversion of papain into amyloid-prone-conformers via a high-low temperature-switch, revealing possible food-amyloid-risks.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"34 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526245","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

Ripening-stage variations in small metabolites across six banana cultivars: A metabolomic perspective 六种香蕉栽培品种成熟期小代谢物的变化：代谢组学视角

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-03-01 DOI: 10.1016/j.foodchem.2025.143658

Huijun Gao , Ping Liu , Weidi He , Fangcheng Bi , Chunhua Hu , Guiming Deng , Tongxin Dou , Qiaosong Yang , Chunyu Li , Ganjun Yi , Ou Sheng , Tao Dong

{"title":"Ripening-stage variations in small metabolites across six banana cultivars: A metabolomic perspective","authors":"Huijun Gao , Ping Liu , Weidi He , Fangcheng Bi , Chunhua Hu , Guiming Deng , Tongxin Dou , Qiaosong Yang , Chunyu Li , Ganjun Yi , Ou Sheng , Tao Dong","doi":"10.1016/j.foodchem.2025.143658","DOIUrl":"10.1016/j.foodchem.2025.143658","url":null,"abstract":"<div><div>Currently, understanding of how banana cultivars differ in metabolism during ripening is limited. This study compared the pulp metabolites of six banana cultivars using NMR. Bananas with B genome were found to have higher amounts of total starch, amylose, amylopectin, and resistant starch compared to those without B genome. NMR identified 21 key metabolites distinguish these cultivars. These metabolites included four soluble sugars, three organic acids, eleven amino acids, one alcohol, one choline, and one other compound. Notably, the levels of four soluble sugars varied significantly among the cultivars. ‘Gongjiao’ and ‘Guangfen No. 1’ had a slightly sour taste due to higher levels of malate and citrate. The accumulation of eleven key amino acids differed among varieties and changed unpredictably during ripening. Other important metabolites also played a role in distinguishing six banana varieties. This research provided new insights into how metabolites were used to differentiate between banana cultivars.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143658"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526246","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

Evaluation of antioxidant efficacy of quercetin encapsulated in micelles, mixed micelles, or liposomes in oil-in-water emulsions

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-01 DOI: 10.1016/j.foodchem.2025.143650

Laurianne Simon, Erwann Durand, Christophe Dorandeu, Bruno Baréa, Noelia M. Sanchez-Ballester, Sylvie Begu, Pierre Villeneuve

{"title":"Evaluation of antioxidant efficacy of quercetin encapsulated in micelles, mixed micelles, or liposomes in oil-in-water emulsions","authors":"Laurianne Simon, Erwann Durand, Christophe Dorandeu, Bruno Baréa, Noelia M. Sanchez-Ballester, Sylvie Begu, Pierre Villeneuve","doi":"10.1016/j.foodchem.2025.143650","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143650","url":null,"abstract":"Quercetin was encapsulated in polyoxyethylene laurylether (Brij 35®) micelles, 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC) liposomes and Brij 35®/DMPC mixed micelles. These obtained formulations were then physically characterized for their particle size, morphology, physical stability and polydispersity index. All quercetin formulations were evaluated for their antioxidant efficiency in two oil-in-water emulsion systems and compared to the one of free quercetin. In short-term assays, results showed that among the tested formulations, quercetin liposomal form offered superior antioxidant protection, in comparison with polymer micelles or mixed micelles form or free quercetin. These results were attributed to a better synergistic effect of liposomal quercetin formulation with tocopherols present in the oil phase of the emulsion. However, in long-term assay, the loaded quercetin showed chemical degradation over the long term in the liposomal form, thus limiting its long-term antioxidant effectiveness in food emulsions.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"54 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526242","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

Investigation of southern Thailand sweet pickled mango metabolic profiles related to deterioration 泰国南部甜腌芒果与变质有关的代谢概况调查

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-03-01 DOI: 10.1016/j.foodchem.2025.143663

Niken Indrati , Natthaporn Phonsatta , Patcha Poungsombat , Sakda Khoomrung , Atikorn Panya , Punnanee Sumpavapol

引用次数: 0

Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-03-01 DOI: 10.1016/j.foodchem.2025.143678

Yuanyuan Wang, Yinghu Ma, Jianling Duan, Bo Wang, Tengzhen Ma, Yumei Jiang, Bo Zhang

{"title":"Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models","authors":"Yuanyuan Wang, Yinghu Ma, Jianling Duan, Bo Wang, Tengzhen Ma, Yumei Jiang, Bo Zhang","doi":"10.1016/j.foodchem.2025.143678","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143678","url":null,"abstract":"This study employed <em>E</em>-nose, GC-MS, and GC-IMS to analyze the volatile organic compounds (VOCs) of red and black raspberry wines fermented by commercial <em>Saccharomyces cerevisiae</em> (X16, RB2, XarOm). Relative odor activity value (ROAV) analysis, orthogonal partial least squares discriminant analysis (OPLS-DA), and random forest (RF) were employed to assess the VOCs and predict key aroma compounds comprehensively. The results revealed that red raspberry wine has a higher ester content (64.18 % of total VOC content), while black raspberry wine showcased a significantly higher terpene concentration (13.60 %). Moreover, the raspberry wine fermented with X16 yeasts demonstrated the highest contents of esters (64.88 %) and alcohols (26.21 %). In contrast, the RB2 yeasts displayed a higher level of terpenes (9.56 %). The ROAV analysis, OPLS-DA, and RF models predicted 11 key aroma compounds in samples. These findings would provide valuable data for the application of commercial <em>S. cerevisiae</em> in the flavor modulation of raspberry wine.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"5 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528257","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

A general deep learning model for predicting and classifying pea protein content via visible and near-infrared spectroscopy 通过可见光和近红外光谱预测和分类豌豆蛋白质含量的通用深度学习模型

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-03-01 DOI: 10.1016/j.foodchem.2025.143617

Tianpu Xiao , Chunji Xie , Li Yang , Xiantao He , Liangju Wang , Dongxing Zhang , Tao Cui , Kailiang Zhang , Hongsheng Li , Jiaqi Dong

{"title":"A general deep learning model for predicting and classifying pea protein content via visible and near-infrared spectroscopy","authors":"Tianpu Xiao , Chunji Xie , Li Yang , Xiantao He , Liangju Wang , Dongxing Zhang , Tao Cui , Kailiang Zhang , Hongsheng Li , Jiaqi Dong","doi":"10.1016/j.foodchem.2025.143617","DOIUrl":"10.1016/j.foodchem.2025.143617","url":null,"abstract":"<div><div>Rapid and accurate detection of pea protein content is crucial for breeding and ensuring food quality. This study introduces the PeaNet model, which employs an improved convolutional neural network architecture to predict and classify pea protein content. The model was developed using 156 visible and near-infrared spectral datasets from 52 varieties cultivated under varied conditions. The data were preprocessed with Savitzky-Golay smoothing and multiplicative scatter correction to improve quality. The results revealed that the model achieved an <em>R</em><sup>2</sup> of 0.84 for predicting protein content and a classification accuracy of 85.33 % on the test set. On an independent validation set comprising different pea varieties, the model maintained an <em>R</em><sup>2</sup> above 0.80 and a classification accuracy of 83.33 %. It significantly outperformed traditional machine learning models and conventional deep learning architectures. This study introduces a universal, accurate, and efficient method for detecting pea protein content, thereby advancing food nutrition assessment and quality control.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143617"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526205","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

Near-infrared spectroscopy assisted by random forest for predicting the physicochemical indicators of yak milk powder 随机森林辅助近红外光谱法预测牦牛奶粉的理化指标

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-03-01 DOI: 10.1016/j.foodchem.2025.143555

Haiyang Peng , Lunzhao Yi , Xuejing Fan , Jiawen Zhang , Ying Gu , Shuo Wang

{"title":"Near-infrared spectroscopy assisted by random forest for predicting the physicochemical indicators of yak milk powder","authors":"Haiyang Peng , Lunzhao Yi , Xuejing Fan , Jiawen Zhang , Ying Gu , Shuo Wang","doi":"10.1016/j.foodchem.2025.143555","DOIUrl":"10.1016/j.foodchem.2025.143555","url":null,"abstract":"<div><div>High-efficiency and cost-effective detection of physicochemical indicators is essential for the quality control of yak milk powder. Herein, a rapid and simultaneous detection method based on miniaturized near-infrared (NIR) spectroscopy and chemometrics for four physicochemical indicators (protein, fat, and moisture contents as well as acidity) of yak milk powder was developed. By comparing partial least squares combined with support vector regression (PLS-SVR), ridge regression (RR), and random forest (RF), the optimal prediction models were identified. The results indicated that the combination of RF and NIR spectroscopy achieved excellent performance in predicting the four indicators, with correlation coefficients of 0.9846, 0.9642, and 0.9915 for the protein, fat, and moisture contents, respectively, and 0.9819 for acidity. This method enables rapid and accurate prediction of yak milk powder quality, providing a reliable tool for production quality control. Future work should explore its scalability and integration into real-time monitoring systems.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143555"},"PeriodicalIF":8.5,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526239","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

Flower like ZnO hybrid mediated visible light harvesting film with upgraded photodynamic antibacterial capacity for effective food preservation

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-02-28 DOI: 10.1016/j.foodchem.2025.143508

Qingqing Li, Xinjie Yang, Zhiyi Wu, Longdong Qin, Linpin Luo, Liang Zhang, Ting Du, Bingzhi Li, Yiyue Ma, Yuanyuan Cheng, Wenxin Zhu, Wentao Zhang, Jianlong Wang

{"title":"Flower like ZnO hybrid mediated visible light harvesting film with upgraded photodynamic antibacterial capacity for effective food preservation","authors":"Qingqing Li, Xinjie Yang, Zhiyi Wu, Longdong Qin, Linpin Luo, Liang Zhang, Ting Du, Bingzhi Li, Yiyue Ma, Yuanyuan Cheng, Wenxin Zhu, Wentao Zhang, Jianlong Wang","doi":"10.1016/j.foodchem.2025.143508","DOIUrl":"10.1016/j.foodchem.2025.143508","url":null,"abstract":"<div><div>Active food packaging film with light-driven antibacterial properties has inspired numerous interests for food preservation, while efficiently retains the photocatalytic ability remains highly challenging. This study pioneered an advanced visible light-driven photodynamic antibacterial packaging film (FZ-PC) employing an organic-inorganic hybrid strategy, meticulously engineering flower-like zinc oxide functional fillers (FZnO) with superior photoactivity and subsequently formulating a polyvinyl alcohol/sodium carboxymethyl cellulose (PC) mixed film matrix to enhance its physical and chemical properties. The boosting photodynamic activity of the FZnO results from the molecular-level optimization through citral modification. Collectively, the robust electrostatic interactions with bacteria and the enhanced generation capabilities of <sup>1</sup>O<sub>2</sub>, •O<sub>2</sub><sup>−</sup>, and •OH equip the FZ-PC film with superior bacterial inactivation properties, which can reduce the concentrations of <em>Salmonella enteritidis</em> and <em>Staphylococcus aureus</em> by 6 and 6.3 log, respectively. Furthermore, the FZnO-PC film showed lower UV transmittance, higher water contact angle and better mechanical strength. The enhanced antibacterial behavior and improved physicochemical properties of the composite film render it an ideal solution for fruit and vegetable preservation, significantly extending the storage life of cherry tomatoes from 4 days to 11 days. These findings suggest that the developed FZnO-PC film represents a promising advancement in packaging technology.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143508"},"PeriodicalIF":8.5,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143517837","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

Utilization of layer-by-layer deposition to improve the stability of astaxanthin emulsions: Triple-layer coatings formed using sodium caseinate-pectin-chitosan

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-02-28 DOI: 10.1016/j.foodchem.2025.143636

Ying Sun , Jiahui Sun , Mantong Zhao , Meihui Zhao , Haohao Shi , Zhongyuan Liu , Xueying Zhang , Guanghua Xia

{"title":"Utilization of layer-by-layer deposition to improve the stability of astaxanthin emulsions: Triple-layer coatings formed using sodium caseinate-pectin-chitosan","authors":"Ying Sun , Jiahui Sun , Mantong Zhao , Meihui Zhao , Haohao Shi , Zhongyuan Liu , Xueying Zhang , Guanghua Xia","doi":"10.1016/j.foodchem.2025.143636","DOIUrl":"10.1016/j.foodchem.2025.143636","url":null,"abstract":"<div><div>This study aimed to develop a good multilayered emulsion delivery system to improve the stability of astaxanthin. The layer-by-layer (LBL) electrostatic deposition technique was utilized to prepare sodium caseinate-pectin-chitosan astaxanthin multilayered emulsions. The stabilities of the emulsions and astaxanthin under different environmental stresses were investigated. Results showed that the droplet size of sodium caseinate-pectin double-layer emulsion (CS/P-e), sodium caseinate-chitosan double-layer emulsion (CS/CTS-e) and sodium caseinate-pectin-chitosan triple-layer emulsion (CS/P/CTS-e) varied less with pH and salt ions than that of sodium caseinate single-layer emulsion (CS-e). The droplet size of triple-layer emulsion changed the least after storage and freeze–thaw cycles compared with that of single- and double-layer emulsions. After thermal, freeze–thaw cycle, storage, and ultraviolet irradiation treatments, the stability of astaxanthin in multilayered emulsions was higher than that in single-layer emulsion, and the retention rate of astaxanthin increased as the number of interfacial layers increased. Furthermore, the free fatty acid (FFA) release of CS/P-e and CS-e was higher than that of CS/CTS-e and CS/P/CTS-e, and multilayered emulsions improved the bioaccessibility of astaxanthin. These findings provided a theoretical basis for triple-layer emulsions to deliver bioactive substances.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"478 ","pages":"Article 143636"},"PeriodicalIF":8.5,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143526248","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