Food Control最新文献

{"title":"Effect of machine learning techniques to detect Listeria monocytogenes in Queso fresco using shortwave-infrared imaging","authors":"P.L. Meenakshi ,&nbsp;Kevin Keener ,&nbsp;S. Sunoj ,&nbsp;A. Manickavasagan","doi":"10.1016/j.foodcont.2025.111619","DOIUrl":"10.1016/j.foodcont.2025.111619","url":null,"abstract":"<div><div>Queso fresco (QF) is a type of soft, fresh cheese, often prone to post-processing <em>Listeria monocytogenes</em> (LM) contamination. In this study, we evaluated the potential of shortwave infrared (SWIR) imaging to detect LM in QF. About 10 g of QF was surface inoculated with three different strains of LM, such that the final population was approximately 1.0 log₁₀ CFU/g, 2.0 log₁₀ CFU/g, and 3.0 log₁₀ CFU/g. Following image acquisition, statistical features namely mean reflectance, standard deviation of reflectance, skewness, and kurtosis were used to develop classification models. A trend of decrease in mean reflectance with increase in LM population was observed. Three types of classification (binary, population-wise, and population-strain-wise) were performed by four supervised machine learning (ML) algorithms - Logistic regression (LR), Random Forest (RF), Support vector machine (SVM), and k-Nearest neighbor (kNN). RF outperformed binary and population-wise classifications with an accuracy of 100 %. In binary classification, followed by RF, SVM and kNN exhibited an accuracy of 94 % and 92 % respectively. In population-wise classification, SVM and kNN had classification accuracies in the range of 85–88 %. Among the ML models, LR resulted in poor accuracies across all three classifications. Strain-wise classification did not yield reliable accuracies, implying the overlap in genetic similarities. This study demonstrates that SWIR imaging along with chemometrics can be a prospective tool for real-time detection and (or) quantification of LM in fresh cheeses like QF. This approach will likely be a novel safety assessment tool in cheese industry with the potential to enhance product safety and consumer confidence in consumption of fresh cheeses.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111619"},"PeriodicalIF":6.3,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780877","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}

{"title":"Predicting sensory characteristics of pork using physicochemical and VIS/NIR hyperspectral imaging data with machine learning","authors":"Minwoo Choi ,&nbsp;Jiwon Ryu ,&nbsp;Jeong Beom Ju ,&nbsp;Seokjun Lee ,&nbsp;Ghiseok Kim ,&nbsp;Hye-Jin Kim ,&nbsp;Cheorun Jo","doi":"10.1016/j.foodcont.2025.111615","DOIUrl":"10.1016/j.foodcont.2025.111615","url":null,"abstract":"<div><div>Accurate assessment of pork taste quality remains challenging due to the subjectivity and destructiveness of traditional sensory evaluation methods. This study aimed to develop predictive models for pork sensory attributes using both physicochemical data and hyperspectral imaging (HSI) in combination with machine learning algorithms. Fifty pork shoulder butt samples were analyzed for physicochemical parameters (pH, water holding capacity, meat color, cooking loss, fat content, and glutamic acid) and sensory attributes (fatness, sweetness, saltiness, umami, juiciness, and flavor). HSI data were acquired in the 400–1,000 nm and 900–1,700 nm ranges. Classification models were developed to predict sensory traits and were evaluated using accuracy and F1-score. Models using physicochemical data achieved moderate performance (F1 = 0.60 for saltiness), which improved with quality control-based filtering (F1 = 0.69). HSI models achieved the highest prediction for fatness (F1 = 0.73), and VIP-based wavelength selection improved umami prediction (F1 = 0.65). These findings suggest that combined use of HSI and physicochemical features can support non-destructive, data-driven prediction of pork taste quality. Further integration with metabolomics is recommended to improve prediction of complex traits like umami.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111615"},"PeriodicalIF":6.3,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780843","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}

{"title":"Behind the Buzz: Honey-Sweet risks and their implications","authors":"Mina Janković ,&nbsp;Dunja Kobiljski ,&nbsp;Ljilja Torović","doi":"10.1016/j.foodcont.2025.111618","DOIUrl":"10.1016/j.foodcont.2025.111618","url":null,"abstract":"<div><div>Honey is a complex sweet product with a long tradition of use, produced by honeybees through the enzymatic conversion of nectar, pollen, or honeydew. Data in the RASFF database revealed 359 notifications concerning honey over 1999–2024, with 72.7 % of them concerning the individual or simultaneous presence of up to five residues of veterinary medicinal products. The frequency of veterinary drug classes was: sulfonamides (98) &gt; amphenicols (60) &gt; aminoglycosides (48) &gt; tetracyclines (33), while a review of literature in the Web of Science (WoS) database showed the following order: tetracyclines ≈ aminoglycosides &gt; sulfonamides &gt; fluoroquinolones ≈ macrolides &gt; nitroimidazoles. WoS also highlighted echimidine, lycopsamine, retrorsine, and senecionine as the most common pyrrolizidine alkaloids in honey, residues of organochlorine and organophosphate pesticides as most often exceeding regulatory limits, and high levels of toxic metals. While official EU monitoring programs provide broad-scope data, actions focused on specific issues to the greatest extent expose the real situation. Importantly, public health risks associated with honey were deemed not serious, with some exceptions concerning the child population. The most widely observed fraudulent practice was honey adulteration by dilution with sugar syrups. The overall recommendation is to continue investigating honey with a wide analytical scope, explore the contamination causes and reduction methods, increase the capacity and effectiveness of food control systems and thus ensure a high level of consumer protection.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111618"},"PeriodicalIF":6.3,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780973","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}

{"title":"Human health hazards associated with metal contamination in seven commercially important fishes from the Bay of Bengal: A multi-index analysis","authors":"Md Mofizur Rahman ,&nbsp;Jobaida Akter ,&nbsp;Yeasmin N. Jolly ,&nbsp;Salma Sultana ,&nbsp;Md Refat Jahan Rakib ,&nbsp;Hea Ja Baek ,&nbsp;Norhayati Ngah ,&nbsp;Takaomi Arai ,&nbsp;M. Belal Hossain","doi":"10.1016/j.foodcont.2025.111616","DOIUrl":"10.1016/j.foodcont.2025.111616","url":null,"abstract":"<div><div>Human exposure to toxic metals via consumption of contaminated marine fish poses a significant public health concern, particularly in coastal regions impacted by pollution. This study presents a comprehensive assessment of trace and heavy metal contamiantion (Pb, Cr, Cu, Zn, Mn, Fe, Hg, Ni, Co, Se, Rb, Sr, and As) in seven commercially important yet previously understudied offshore fish species from the Bay of Bengal, varying in habitat and feeding behavior. Metal concentrations were determined using Energy Dispersive X-ray Fluorescence (EDXRF), and associated health risks were evaluated using multiple indices. The mean concentrations followed the order: Fe &gt; Sr &gt; Zn &gt; Cu &gt; Se &gt; Cr &gt; Co &gt; Rb &gt; Ni &gt; Pb &gt; Hg &gt; As, Mn (below detection). Among the seven fishes, <em>Thunnus obesus</em> exhibited the highest Metal Pollution Index (MPI), indicating higher bioaccumulation. Estimated daily intake (EDI) values for both adults and children were below recommended safety limits. Target hazard quotient (THQ) values remained &lt;1, suggesting no significant non-carcinogenic risks. Carcinogenic risk (CR) values for Cr were within acceptable limits and Pb posed negligible risk. Multivariate statistical analyses (PCA, Cluster analyses) identified industrial effluents and agricultural runoff as the primary sources of metal contamination. The results remain significant despite the absence of immediate human health risks, as they offer essential baseline data for tracking long-term marine pollution trends and informing future seafood safety regulations.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111616"},"PeriodicalIF":6.3,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771190","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}

{"title":"Efficient enrichment of human norovirus from food matrix using magnetic beads coated with recombinant oyster heat shock protein 70","authors":"Mengge Sun ,&nbsp;Yile Yao ,&nbsp;Ran An ,&nbsp;Chenang Lyu ,&nbsp;Weiwei Cheng ,&nbsp;Xinqiang Xie ,&nbsp;Leijun Meng ,&nbsp;Dapeng Wang","doi":"10.1016/j.foodcont.2025.111613","DOIUrl":"10.1016/j.foodcont.2025.111613","url":null,"abstract":"<div><div>Human norovirus (HuNoV) is the leading foodborne virus worldwide, causing acute gastroenteritis and imposing significant public health and economic burdens. Nevertheless, because viral titers are often low in environmental and food samples, enriching viral particles thereof presents challenges. This study aimed to establish a rapid and efficient enrichment strategy for HuNoV using recombinant oyster heat shock protein 70-conjugated magnetic beads (roHSP70-MBs). The enrichment protocol was optimized by evaluating protein coating concentration, bead-to-sample volume ratio, and incubation time based on GII.4 clinical samples. The optimal conditions (100.0 μg/mL roHSP70, 1:10 bead-to-sample volume ratio, and 45 min incubation at 37 °C) were applied to enrich six HuNoV genotypes (<em>i.e.,</em> GI.3, GII.2, GII.3, GII.4, GII.12, and GII.17). Under these conditions, roHSP70-MBs demonstrated a 10-fold increase in sensitivity over porcine gastric mucin-conjugated magnetic beads (PGM-MBs), achieving a lower limit of quantification of 1–18 copies/mL in the eluate. In artificially contaminated food matrices, roHSP70-MBs showed significantly higher recovery rates than PGM-MBs and polyethylene glycol precipitation, with rates of 31–37 % in strawberries, 67–78 % in lettuce, and 37–42 % in oysters. Stability studies indicated that roHSP70-MBs without any protein protectant stored at 4 °C exposed-to-light retained over 70 % of their initial enrichment efficiency for 56 days. By combining rapid viral enrichment with thermal lysis, the current method reduced total processing time to approximately 2 h and eliminated the need for commercial RNA extraction kits, offering a promising strategy for the enrichment of HuNoV particles in complex food matrices.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111613"},"PeriodicalIF":6.3,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144763726","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}

{"title":"PFAS contamination and its rising toll on food security: A hidden global threat","authors":"Chinemerem Ruth Ohoro,&nbsp;Veronica M. Ngole-Jeme","doi":"10.1016/j.foodcont.2025.111611","DOIUrl":"10.1016/j.foodcont.2025.111611","url":null,"abstract":"<div><div>Perfluoroalkyl substances (PFAS), widely used in consumer products and various industries, have raised concerns due to their persistence, bioaccumulation, toxicity, and widespread environmental presence. Soil and groundwater contamination with these substances presents remediation challenges particularly as industrial and agricultural growth has led to increased PFAS use in mass food production and preservation to meet rising food demand. Without proper monitoring and regulation of food production, PFAS contamination threatens food security, undermining Sustainable Development Goal 2 (SDG 2) which addresses hunger. Despite growing research on PFAS, comprehensive reports on their implications for food security including crop yields, livestock safety, and disruptions to fisheries and aquaculture are scarce. This paper reviews the impacts of PFAS pollution on food quality and safety and presents potential health risks associated with chronic dietary exposure to these substances. It also discusses mitigation strategies and alternative packaging approaches to safeguarding ecosystems. By integrating existing data and identifying research gaps, this review highlights the urgent need for sustainable solutions to protect food systems and ensure global food security. It also emphasizes revising global policies to reduce PFAS contamination in food production. Future research focus areas are highlighted at the end of the review.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111611"},"PeriodicalIF":6.3,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771192","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}

{"title":"Recent advances of techniques for mycotoxins analysis based on nanomaterials in food and herbal medicine: From design to applications","authors":"Ziyue Ni ,&nbsp;Jingyu Zhao ,&nbsp;Yanjun Nie ,&nbsp;Zhibo Gai ,&nbsp;Zhenhua Tian ,&nbsp;Yunlun Li ,&nbsp;Junhong Xin","doi":"10.1016/j.foodcont.2025.111597","DOIUrl":"10.1016/j.foodcont.2025.111597","url":null,"abstract":"<div><div>Trace amounts of mycotoxins present in food and herbal medicine are raising significant safety concerns, garnering widespread attention. Accurate, sensitive, and swift detection and control methods for mycotoxins suitable for the complex matrices found in these materials must be developed to ensure public-health protection. Through interdisciplinary advancements, innovative detection strategies have been developed and combined with nanotechnology to address the challenges associated with mycotoxin analysis. This review highlights the methodological advances achieved by utilizing nanomaterials for mycotoxin analysis. It elaborates the integration of their multifunctional roles (as adsorbents, carriers, and signal sources) into a comprehensive technical framework for detection. Focuses on explaining the governing mechanisms linking material properties to detection performance while concurrently revealing the practical bottlenecks inherent in the applied technologies. Furthermore, the challenges and potential opportunities of nanomaterials for detecting mycotoxin in food and herbal medicine are also highlighted.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111597"},"PeriodicalIF":6.3,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771191","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}

{"title":"Microbial dynamics and quality of goat meat under elevated CO2 in high-O2 modified atmosphere packaging during cold storage","authors":"Samart Sai-Ut ,&nbsp;Sylvia Indriani ,&nbsp;Nattanan Srisakultiew ,&nbsp;Passakorn Kingwascharapong ,&nbsp;Saroat Rawdkuen ,&nbsp;Pimonpan Kaewprachu ,&nbsp;Young Hoon Jung ,&nbsp;Wanli Zhang ,&nbsp;Jaksuma Pongsetkul","doi":"10.1016/j.foodcont.2025.111577","DOIUrl":"10.1016/j.foodcont.2025.111577","url":null,"abstract":"<div><div>This study investigated the preservation of goat meat (18 days, 4 °C) using high-O₂ modified atmosphere packaging (MAP) (50 % O₂) with elevated CO₂ levels (20 % (MAP1), 30 % (MAP2), and 40 % (MAP3)). MAP conditions were compared to atmospheric air packaging (CON) on goat meat microbial dynamics and quality. All MAPs significantly suppressed total viable count (TVC) growth (<em>P</em> &lt; 0.05), extending shelf life, with MAP3 being the most effective. Notably, MAP3 altered microbial patterns differently from MAP1 and MAP2, i.e., increasing lactic acid bacteria (LAB) and H₂S producing bacteria by Day 18. MAP3 provided the best flavor stability, with lower total volatile basic nitrogen (TVB-N) and lipid oxidation (TBARS) (<em>P</em> &lt; 0.05). However, it accelerated protein oxidation, as indicated by increased protein carbonyls and decreased free thiols, leading to higher drip/cooking losses, and negatively impacting tenderness (<em>P</em> &lt; 0.05). Color stability was maintained with 20–40 % CO₂ due to 50 % O₂, as confirmed by sensory scores. Nevertheless, MAP3 increased yellowness and reduced redness by Day 18 (<em>P</em> &lt; 0.05), indicating oxidative discoloration. Despite these changes, sensory evaluation showed no significant differences in overall likeness among MAP1, MAP2, and MAP3, with acceptability scores above 7.00 (<em>P</em> &gt; 0.05). Principal component analysis (PCA) and Pearson correlation revealed that storage time had a greater impact on spoilage than packaging conditions, with strong correlations between microbial spoilage, oxidative changes, and sensory acceptability. MAP3 effectively inhibited microbial growth and lipid oxidation but accelerated protein oxidation, reducing meat texture. Further studies should investigate the optimization challenge between microbial suppression and the retardation of protein oxidation in packaged goat meat.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111577"},"PeriodicalIF":6.3,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144764017","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}

{"title":"Innovative approaches to processing black ripe olives under acidic conditions","authors":"Mercedes Brenes-Álvarez,&nbsp;Eduardo Medina,&nbsp;Manuel Brenes,&nbsp;Concepción Romero","doi":"10.1016/j.foodcont.2025.111612","DOIUrl":"10.1016/j.foodcont.2025.111612","url":null,"abstract":"<div><div>Black ripe olives can be considered a “low-acid canned food” and must be sterilized in order to be safe. The sterilization treatment of black olives leads to acrylamide formation. Acidification of olives prior to heat treatment is a promising method for reducing this toxic substance, as foods with high acidity only must be pasteurized, under these conditions acrylamide is not formed. Lactic, acetic, citric and tartaric acids were assessed as acidifying agents. Citric acid was ruled out because its addition resulted in discoloration of the olives, and acetic acid exhibited a strong sour taste. Lactic acid, which was added during packaging to achieve a pH of 4 in the final product, received good sensory evaluations from tasters when the acidity was counteracted with either NaCl or sucrose at a concentration of around 4–6 %. However, acidified olives presented a less black color than traditional non-acidified olives, so methods to improve their black color were investigated. Among them, the addition of manganese during the darkening step resulted in better black color and a low residual level of the metal (10 mg/kg). The content of acrylamide was much lower in acidified olives than non-acidified olives, with &lt;50 μg/kg detected in the former compared to &gt;280 μg/kg in the latter. Consequently, these results will contribute to the implementation of black olives acidification at industrial scale.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111612"},"PeriodicalIF":6.3,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144763663","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}

{"title":"Expanding horizons: Toward the classification of extra virgin olive oil using 1H NMR and machine learning","authors":"José Raúl Belmonte-Sánchez ,&nbsp;Roberto Romero-González ,&nbsp;Juan Antonio Tello-Jiménez ,&nbsp;Antonia Garrido Frenich","doi":"10.1016/j.foodcont.2025.111610","DOIUrl":"10.1016/j.foodcont.2025.111610","url":null,"abstract":"<div><div>This study focuses on developing advanced classification models for differentiating between various vegetable oils, including different categories of olive oil. First, the oils were analyzed by high-field proton nuclear magnetic resonance (¹H NMR), and subsequently, principal component analysis (PCA) was applied as an exploratory tool to assess data structure and detect trends in the spectral dataset. Then, classification models were developed using partial least squares discriminant analysis (PLS-DA), a supervised technique. Six types of oils were studied: extra virgin olive oil (EVOO), virgin olive oil (VOO), lampante olive oil (LOO), pomace olive oil (POO), sunflower oil (SO), and high oleic sunflower oil (HOSO). The validation metrics, including R², Q², Root Mean Square Error of Cross-Validation (RMSE-CV), and Area Under the Curve (AUC), confirmed the robustness of the models, achieving an overall accuracy of 90 % across 357 samples. Specifically, within the EVOO category, the classification model achieved 78 % accuracy, with 82 % sensitivity, 73 % specificity, RMSE-CV of 0.34, and an AUC of 0.94. The present methodology emphasized minor compounds, like terpenes, n-alkanals, and linoleic acids, significant for oil distinction. This study represents a breakthrough in discriminating EVOO from other categories of olive and other types of vegetable oils.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111610"},"PeriodicalIF":6.3,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144763664","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}