Food Control最新文献

{"title":"Is there a better way to preserve Cheese? Evaluating protective cultures to conventional preservatives","authors":"Esra Ağaç ,&nbsp;Aysun Oraç ,&nbsp;Nihat Akın","doi":"10.1016/j.foodcont.2025.111401","DOIUrl":"10.1016/j.foodcont.2025.111401","url":null,"abstract":"<div><div>Preservatives are utilized to inhibit the growth of spoilage and pathogenic microorganisms in food, thus improving shelf life and reducing food waste. Despite the effectiveness of current preservatives, consumer health concerns have spurred interest in natural alternatives. This study explored the effects of traditional preservatives, nisin (N), potassium sorbate (Ps) and protective cultures, <em>Lactiplantibacillus plantarum</em> (Lp), <em>Lacticaseibacillus rhamnosus</em> (Lr) both individually and in various combinations on the physicochemical properties and microbial inhibition of Turkish white cheese over 28 days of storage. To this end, thirteen cheese samples were produced and analyzed: one without preservatives (C), four with a single preservative (N, Ps, Lp, Lr), and eight with combinations (NLr, NLp, NPs, PsLr, PsLp, LpLr, LpLrN, LpLrPs). The use of preservatives did not alter compositional characteristics, but acidity increased rapidly in samples with protective cultures. The combination of N and Ps with protective cultures produced a stronger antimicrobial effect compared to N and Ps alone, while Lp and Lr combinations showed promising results. Inhibition of coliforms and <em>Escherichia coli</em> was achieved using either N or protective cultures alone. The combined use of Lp and Lr was more effective against all analyzed microorganisms than either alone. Sensory analysis indicated no significant difference in overall acceptability between preservative-treated and control samples. These findings highlight the potential of protective cultures as a natural alternative to traditional preservatives and suggest their use in combination can enhance food safety by providing more effective inhibition.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111401"},"PeriodicalIF":5.6,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072340","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":"Assessment of low-energy electron beam irradiation for effective surface microbial decontamination of fresh lettuce (Lactuca sativa L.) leaves","authors":"Özlem Turan,&nbsp;Aydın Ozan Çetintaş,&nbsp;Metin Gökalp,&nbsp;Hilal Beyhan Halkman,&nbsp;Erhan İç,&nbsp;Ömer Kantoğlu,&nbsp;Kadriye Yaprak Kantoğlu","doi":"10.1016/j.foodcont.2025.111423","DOIUrl":"10.1016/j.foodcont.2025.111423","url":null,"abstract":"<div><div>Microbial contamination in fresh produce, particularly leafy greens such as lettuce and spinach, constitutes a significant public health concern due to infections caused by enteropathogens. Therefore, low-energy electron beam (LEEB) irradiation has been introduced to ensure microbial decontamination, analogous to conventional irradiation applications. This study examines the efficacy of LEEB irradiation in reducing bacterial contamination in lettuce (<em>Lactuca sativa</em> L.) and determines the radiation sensitivity of target microorganisms through D₁₀ values compares it with the gamma-ray treatment. Hydroponically cultivated lettuce samples were inoculated with <em>Escherichia coli</em>, <em>Salmonella</em> Enteritidis, <em>Listeria monocytogenes</em>, and <em>E. coli</em> O157:H7. Following LEEB treatment, the D₁₀ values of four pathogens were calculated between 0.371, and 0.737 kGy, whereas gamma irradiation resulted in lower values of 0.262–0.327 kGy. These results suggest that LEEB doses in the range of approximately 1.7–3 kGy may be sufficient to achieve an average 4-log reduction in pathogens. Additionally, the effects of LEEB irradiation on the physicochemical properties of lettuce were evaluated immediately after irradiation at doses of 1, 3, and 5 kGy. While no statistically significant differences were observed in color and total vitamin C (p &gt; 0.05), bioactive compound levels increased at higher doses (p &lt; 0.05). Fourier Transform Infrared (FT-IR) spectroscopy confirmed minimal structural alterations. These findings suggest that LEEB irradiation effectively decontaminates lettuce while maintaining its physicochemical integrity and enhancing its bioactive properties, presenting a promising and very important approach for improving fresh produce safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111423"},"PeriodicalIF":5.6,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070111","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":"Exploring the efficacy of bacteriophage cocktails for mitigating Vibrio contamination within the seafood production chain: A feasible approach to microbial risk management","authors":"Jincheng Zhang ,&nbsp;Cuixing Zhan ,&nbsp;Yue Sun ,&nbsp;Ting Pan ,&nbsp;Xin Zhou","doi":"10.1016/j.foodcont.2025.111424","DOIUrl":"10.1016/j.foodcont.2025.111424","url":null,"abstract":"<div><div><em>Vibrio</em> species are major foodborne pathogens that pose a significant public health risk, particularly in the seafood production chain. Despite the growing concern over <em>Vibrio</em> contamination, effective strategies for its control are still limited. This gap underscores the urgent need for novel approaches to reduce <em>Vibrio</em> contamination in seafood production environments. In this study, we isolated three novel bacteriophages from natural environments, specifically targeting <em>Vibrio</em> species. Whole-genome sequencing and comparative genomic analysis revealed that these phages belong to the <em>Mardecavirus</em>, <em>Maculvirus</em>, and <em>Vapseptimavirus</em> genera. When formulated as a cocktail, these phages effectively lysed 64.93 % of a diverse panel of 77 <em>Vibrio</em> strains, including <em>Vibrio parahaemolyticus</em>, <em>Vibrio alginolyticus</em>, <em>Vibrio vulnificus</em>, and <em>Vibrio anguillarum</em>. The phage cocktail demonstrated significant efficacy in reducing <em>Vibrio</em> contamination on both food surfaces (three types of seafood) and food contact surfaces (cutting boards and gloves) within the seafood production chain. Safety assessments of the phage cocktail were conducted <em>in vitro</em> using cell models and <em>in vivo</em> using <em>Galleria mellonella</em> larvae and mice models, confirming the formulation's safety profile. These findings highlight the potential of the phage cocktail as a viable biological control agent for mitigating <em>Vibrio</em> contamination in seafood production. Furthermore, the study supports the commercial potential of phage-based biocontrol strategies in the food industry, offering a promising alternative to traditional chemical preservatives.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111424"},"PeriodicalIF":5.6,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070112","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":"Identification of drivers of change of emerging food safety risks in Europe","authors":"N.M.C. Hommels ,&nbsp;M. Focker ,&nbsp;M.C.M. Mourits ,&nbsp;M. Vermeersch ,&nbsp;H.J. van der Fels-Klerx","doi":"10.1016/j.foodcont.2025.111415","DOIUrl":"10.1016/j.foodcont.2025.111415","url":null,"abstract":"<div><div>The presence of food safety hazards in the food supply chain is influenced, either positively or negatively, by drivers of change within and beyond the food system. Insight into the importance of these drivers to emerging risks and linked food safety hazards, and their management potential, is crucial for allocating resources effectively in managing food safety. The aim of this study is to identify drivers of change affecting food safety in Europe. To identify the drivers of change, first hazard categories are created from RASFF reports and, second, a literature review using these categories is conducted. Then, inductive coding of the literature review results, and semi structured expert interviews are used to condense the driver of change list, and drivers are categorized as social, technological, economic, environmental or political (STEEP). Finally, a hazard identification is conducted with an expert survey. Per driver of change, experts are tasked to identify the most associated hazard and the degree of association.</div></div><div><h3>Results</h3><div>from the literature review identify 39 drivers of change, organized into 11 main drivers of change with 3–5 subdrivers per main driver. The main drivers consist of 3 social drivers: consumer behavior, demographic development, health and wellbeing; 2 technological drivers: technologies in food production, technologies in food processing; 1 economic driver: supply chain; 3 environmental drivers: environmental contamination, management of (natural) resources, bioprocesses; and 2 political drivers: legislation, policies and governance, and finally geopolitical instability. The hazard identification shows that across the board all drivers have a relative strong association with pathogenic bacteria. Most drivers are associated with all hazards in varying degrees and for each driver there is one or more above strong hazard association. The drivers geopolitical instability, demographic development and consumer behavior have overall the weakest associations with the hazard categories. The drivers environmental contamination, legislation, policies and governance, and bioprocesses have overall the strongest associations.</div><div>Study results provide insights into the drivers of change affecting the European food system. Results can be used by governmental and policy risk managers to attune their resource allocation. This is a crucial part for ensuring effective food safety management in the future.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111415"},"PeriodicalIF":5.6,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069524","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":"Occurrence and risk assessment of domoic acid and its analogs in seafood marketed in South Korea","authors":"Si Eun Kim ,&nbsp;Sang Yoo Lee ,&nbsp;Su Been Park ,&nbsp;Songyi Han ,&nbsp;Soon Ho Lee ,&nbsp;Hyang Sook Chun","doi":"10.1016/j.foodcont.2025.111413","DOIUrl":"10.1016/j.foodcont.2025.111413","url":null,"abstract":"<div><div>Amnesic shellfish poisoning (ASP) is a seafood-related neurotoxic disorder caused by domoic acid (DA) and its structural analogs, which can lead to symptoms such as short-term memory loss. Despite its increasing regulatory importance in Korea's seafood safety management, comprehensive data on the occurrence of DA and its analogs remain limited. This study investigated the occurrence of five ASP toxins (DA, epi-DA, and iso-DA A, D, and E) in seafood distributed in Korea and assessed the potential health risks associated with their consumption. A total of 347 seafood samples, representing 19 species of bivalves, crustaceans, fish, and gastropods, were analyzed using two validated methods: high-performance liquid chromatography with UV detection and liquid chromatography-tandem mass spectrometry. ASP toxins were detected in one fish and seven bivalve samples, with iso-DA A being the most frequently detected analog. Contamination was observed from February to November, indicating its presence for most of the year. Risk assessment considered three exposure scenarios: (i) summation of DA and epi-DA, (ii) total ASP with equivalent toxicity, and (iii) total ASP with relative toxicity. Although acute reference dose values remained low overall, they increased sequentially across all scenarios. These findings provide critical baseline data for future risk management and regulatory policies on ASP toxins in Korea's seafood industry.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111413"},"PeriodicalIF":5.6,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943406","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":"Deoxynivalenol and its modified forms: food levels and dietary exposure in Croatian adults","authors":"Tomislav Klapec ,&nbsp;Martina Jurković ,&nbsp;Michael Sulyok ,&nbsp;Bojan Šarkanj ,&nbsp;Danijela Stražanac ,&nbsp;Biljana Crevar ,&nbsp;Rudolf Krska","doi":"10.1016/j.foodcont.2025.111410","DOIUrl":"10.1016/j.foodcont.2025.111410","url":null,"abstract":"<div><div>This study determined occurrence of mycotoxin deoxynivalenol (DON) and its modified forms (3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol, and deoxynivalenol-3-glucoside) in cereal-based foods, and exposure of Croatian adults. Food consumption data collected from 1997 individuals was combined with food contamination data obtained by LC-MS/MS analysis of 270 samples. Concentrations of DON and the modified forms in foods were within the range of values reported for other European countries with highest levels in unprocessed maize (up to 7650 μg/kg) and maize products. Grain milling products had the highest mean level (264 μg/kg), followed by Grains intended for direct human consumption (191 μg/kg), Pasta, raw (165 μg/kg), Breakfast cereals (121 μg/kg), Bread and rolls (86 μg/kg), Composite foods (55 μg/kg), Fine bakery wares (43 μg/kg), and Beer (25 μg/kg). The middle bound mean and 95th percentile exposures to the sum of DON and modified forms were 0.3 and 0.8 μg/kg bw per day, indicating a low health risk due to chronic exposure. Overall proportion of individuals that potentially exceeded the tolerable daily intake was 2.6 %. In agreement with a majority of other studies, bread and rolls were the most important contributors (44 %) to DON intake.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"177 ","pages":"Article 111410"},"PeriodicalIF":5.6,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070113","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":"Authentication of seven dried sea cucumber products using SWATH-MS-based proteomics for peptide biomarker discovery and MRM for verification","authors":"Hongwei Zhang ,&nbsp;Xiaomei Zhang ,&nbsp;Zhihong Wang ,&nbsp;Zhenxing Wu ,&nbsp;Bingxue Jiang ,&nbsp;Xue Zhao ,&nbsp;Jie Xu ,&nbsp;Qiang Cai ,&nbsp;Yin Zhu ,&nbsp;Lingping Hu","doi":"10.1016/j.foodcont.2025.111414","DOIUrl":"10.1016/j.foodcont.2025.111414","url":null,"abstract":"<div><div>Economic incentives maintain high risks of sea cucumber adulteration, making species authentication essential for consumer protection and industry sustainability. This study aimed to explore the applicability of peptide biomarkers in species identification of seven commercial dried sea cucumber products. Comparative proteomic analysis was performed with ultrahigh-performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) utilizing data-dependent acquisition (DDA) and sequential windowed acquisition of all theoretical fragment ion mass spectra (SWATH) techniques. DDA analysis yielded 10,265 peptides assigned to 585 corresponding proteins within the Holothuroidea proteome database, whereas SWATH analysis was used to filter peptides derived from specimen-unique proteins in terms of detectability. Candidate peptides were further subjected to the best local alignment of sequence tags for protein (BLASTp) and multiple reaction monitoring (MRM) analysis to check biological specificity and discrimination capability. Finally, 13 qualified peptides were selected to develop a routine MRM approach and real-life samples evidenced the applicability of the biomarkers.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111414"},"PeriodicalIF":5.6,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937031","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":"Postbiotic wash treatments: A novel post-harvest approach to reduce Salmonella and enhance egg safety","authors":"Ragini Reddyvari,&nbsp;Mary Anne Amalaradjou","doi":"10.1016/j.foodcont.2025.111398","DOIUrl":"10.1016/j.foodcont.2025.111398","url":null,"abstract":"<div><div>SalmonellaEnteritidis (SE) contaminated eggs are the leading cause of foodborne outbreaks. Egg contamination occurs from environmental sources and SE-colonized hens. Consumption of these contaminated eggs results in salmonellosis in humans. Hence, there is a need for effective post-harvest solutions to control SE on eggs. Here we evaluated the efficacy of two novel postbiotics extracted from probiotics, <em>Lactobacillus rhamnosus</em> NRRL-B-442 (LR) and <em>Lactobacillus paracasei</em> DUP 13076 (LP), as post-harvest wash treatments to reduce egg contamination. For this study, fresh table eggs were randomly assigned to treatments including control (water), MRS control (MRSC – water with 40 % v/v MRS), 200 ppm chlorine (industry control), water with 40 % v/v LP postbiotic (LPP) and water with 40 % v/v LR postbiotic (LRP). Inoculated eggs (SE ∼8 log CFU/egg) were either dip or electrospray (ES) washed using different treatments. Immediately following wash and at different times during 21-day refrigerated storage, outer surface, inner shell surface and internal contents of eggs were sampled to enumerate surviving SE populations. The ES application of LRP and LPP reduced SE populations on outer surface to below detection limits by day 7 of storage with &lt;11 % of internal contents testing SE positive. With dip wash, postbiotic treatment reduced SE populations by &gt; 5 log CFU/egg. Overall, postbiotic application by ES or dipping significantly reduced SE populations on eggs (<em>P</em> ≤ 0.05) throughout the storage without impacting egg quality (<em>P</em> &gt; 0.05). Overall, postbiotics can serve as a safe, effective, and organic friendly approach to enhance post-harvest egg safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111398"},"PeriodicalIF":5.6,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143927547","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":"Development and validation of a TaqMan-based real-time PCR assay for quantifying chicken meat in minced meat products","authors":"Seung-Man Suh,&nbsp;Hae-Yeong Kim,&nbsp;Mi-Ju Kim","doi":"10.1016/j.foodcont.2025.111412","DOIUrl":"10.1016/j.foodcont.2025.111412","url":null,"abstract":"<div><div>This study describes a novel quantitative real-time PCR assay to quantify chicken content in commercial minced meat products. This method used chicken-specific primer pair and probe targeting the mitochondrial 16S rRNA region to amplify the target without cross-reactivity, achieving a limit of detection (LOD) of 0.1 pg and a limit of quantification (LOQ) of 1 pg for raw chicken meat. For autoclave-treated meat, both the LOD and LOQ were 1 pg. Calibration curves generated using reference mixtures confirmed the method's suitability for quantification. This approach was applied to 24 commercial minced meat products, including meatballs, nuggets, and patties. Intra- and inter-laboratory validations were performed using three types of equipment and two operators, demonstrating high sensitivity and specificity. Therefore, this method provides reliable and accurate quantification of chicken content in commercial minced meat products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111412"},"PeriodicalIF":5.6,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143927691","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":"Synergistic spectral-spatial fusion in hyperspectral Imaging: Dual attention-based rice seed varieties identification","authors":"Shuqi Tang ,&nbsp;Nan Zhong ,&nbsp;Yuhao Zhou ,&nbsp;Shaobin Chen ,&nbsp;Zhibao Dong ,&nbsp;Long Qi ,&nbsp;Xiao Feng","doi":"10.1016/j.foodcont.2025.111411","DOIUrl":"10.1016/j.foodcont.2025.111411","url":null,"abstract":"<div><div>Accurate classification of rice seeds is important for improving crop yields, optimizing the breeding process and achieving sustainable agricultural production. Hyperspectral imaging technology has demonstrated a wide range of potential applications in seed classification tasks due to its ability to capture both spectral and spatial information. However, most of the existing hyperspectral classification methods focus only on spectral information and ignore the role of spatial features, resulting in limited classification performance. To address this problem, this study proposes a Principal Component Analysis-based Vision Transformer Non-Local Dual Attention Network (PCA-VNDANet). PCA is used for dimensionality reduction to eliminate redundant information, while the model leverages a Vision Transformer (ViT) module to extract spatial features, overcoming the limitations of traditional convolutional neural networks in modeling global dependencies. Additionally, a non-local spectral attention module is introduced to construct a spectral-spatial collaborative attention mechanism, further enhancing classification performance. In addition, the decision-making process of the model is feature visualized using Gradient-weighted Class Activation Mapping (Grad-CAM++) to enhance the interpretability of the model. The experimental results show that PCA-VNDANet achieves a classification accuracy of 94.87 %, which is at least 0.6 % better than the existing comparison methods. Meanwhile, the parameters, model size and FLOPs are 2,969,016, 11.34 MB and 91.89 M respectively. This study provides an efficient and accurate technical means for seed classification based on hyperspectral imaging and shows a broad application prospect in complex agricultural tasks.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111411"},"PeriodicalIF":5.6,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928306","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}