Food Research International最新文献

{"title":"Light-driven dual-mode antibacterial composite based on chitosan, hollow carbon matrix, and fucoxanthin for preserving Undaria pinnatifida.","authors":"Kailing Sun,&nbsp;Shan Jiang,&nbsp;Zhipeng Wang,&nbsp;Yu Liu,&nbsp;Yingzhen Wang,&nbsp;Yujiao Wang,&nbsp;Hang Qi","doi":"10.1016/j.foodres.2026.118545","DOIUrl":"10.1016/j.foodres.2026.118545","url":null,"abstract":"<div><div>Aiming at the microbial spoilage issue of perishable products, this study rationally designs a visible-light-driven antibacterial packaging system by incorporating hollow carbon matrix-fucoxanthin (HCM-FX) nanofillers into a chitosan (CS) matrix. The system overcomes inherent limitations of both components, achieving synergistic antimicrobial performance. Key innovations include: (i) a <em>Z</em>-scheme heterojunction that suppresses charge recombination and extends visible-light absorption; (ii) Enhanced carrier functionality that mitigates aqueous aggregation of FX photosensitizers; (iii) Spatially optimized bacterial inactivation was achieved through electrostatic attraction mediated by the positive charge inherent in CS and light-induced ROS generation, which collectively disrupt cellular integrity, inhibit antioxidant defenses and degrading DNA, enabling 99% sterilization within 30 min under visible light irradiation. The engineered CS-HCM-FX film extends the shelf-life of <em>Undaria pinnatifida</em> stipes by 2.5 times to 15 days. Biocompatibility is confirmed by low hemolysis (&lt;5%) and high cell viability (&gt;80%), underpinning practical applicability. This work provides a sustainable strategy for designing light-activated antimicrobial interfaces.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118545"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172193","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":"Digital transformation of Jiangxiangxing Baijiu production: integrating flavor compound analysis, machine learning recognition, and genetic algorithm blending of multi-rounds","authors":"Xiaotong Lyu ,&nbsp;Qi Jiang ,&nbsp;Kemin Linghu ,&nbsp;Yifei Zhou ,&nbsp;Mengqian Yu ,&nbsp;Chunhui Wei ,&nbsp;Liangcai Lin ,&nbsp;Qi Zhou ,&nbsp;Zhengshu Zhou ,&nbsp;Cuiying Zhang","doi":"10.1016/j.foodres.2026.118635","DOIUrl":"10.1016/j.foodres.2026.118635","url":null,"abstract":"<div><div>The blending of Jiangxiangxing Baijiu is achieved through the specific proportional blending of base liquors from distinct distillation rounds, characterized by significant flavor variations attributed to differing volatile and non-volatile flavor compounds. To explore digital-assisted blending methods, sensory profiles of each round were first established to identify characteristic descriptors. Flavoromics analysis was then systematically applied to determine the types, concentrations, and variation patterns of flavor compounds. An 8-sensor electronic nose was built for multi-round Jiangxiangxing Baijiu. Based on flavoromics data, two intelligent models were innovatively developed: a machine learning-based recognition model utilizing electronic nose and chromatographic data for accurate round identification, and a genetic algorithm-based optimization model incorporating a multidimensional flavor compound dataset for intelligent blending. The optimized genetic algorithm model, validated by sensory evaluation and chromatographic analysis, was selected as the superior model for Jiangxiangxing Baijiu blending, providing a scientific basis for the digital transformation of traditional blending techniques.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118635"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172160","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":"Effects of baking degree of Longjing green tea on flavor attributes, antioxidant activity and advanced glycation end products","authors":"Ran Wei ,&nbsp;Xiao-Yu Zhong ,&nbsp;Kayama Kayama ,&nbsp;Yu-Hong Lin ,&nbsp;Fang-Ting Qin ,&nbsp;Zhu-Cheng Su ,&nbsp;Yong-Quan Xu","doi":"10.1016/j.foodres.2026.118654","DOIUrl":"10.1016/j.foodres.2026.118654","url":null,"abstract":"<div><div>Baking is a critical dry-heat step in green tea processing that profoundly influences sensory and chemical properties. However, the formation of advanced glycation end products (AGEs) and the corresponding changes in bioactivity under different baking intensities remain poorly understood. Here, Longjing green tea (LGT) was processed with varying baking durations, yielding distinct flavor profiles: Fresh, chestnut, fried bean, baked, highly baked, and deeply burnt. Extended baking induced a notable transition in infusion color from yellow-green to reddish-orange, accompanied by a significant decrease in lightness. Sensory evaluations showed that aroma intensity, duration, and highly baked notes increased gradually with baking time, while fragrant aromas diminished. The intensity of infusion bitterness, astringency, and sweet aftertaste first escalated and then weakened, while sweetness and freshness decreased with the increase of baking degree. Baking caused reductions in polyphenols, amino acids, and soluble sugars, whereas caffeine levels remained relatively stable. Metabolomic analyses demonstrated that leucine was significantly positively correlated with the development of bitterness and astringency, while sweetness was closely related to the content of jaslanceoside A and jaslanceoside B. Notably, baking significantly promoted the formation of two major advanced glycation end products (AGEs) in green tea, namely Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL), and this process could be partly attenuated by epigallocatechin-3-gallate (EGCG). Although highly baked tea exhibited comparable efficacy in restoring oxidative-stress-injured cell viability, its reactive oxygen species (ROS)-scavenging activity decreased with prolonged baking. Overall, excessive baking not only alters the chemical composition and sensory attributes of LGT but also accelerates AGEs formation and impairs antioxidant capacity. These findings underscore the need to control baking conditions for balancing flavor development and bioactivity preservation</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118654"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172111","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":"pH-responsive conformational variations regulate the emulsifying properties of Coprinus comatus protein-polysaccharide complex","authors":"Qingwei Lin ,&nbsp;Yanyu Hu ,&nbsp;Xu Chen,&nbsp;Xixi Cai,&nbsp;Shaoyun Wang","doi":"10.1016/j.foodres.2026.118503","DOIUrl":"10.1016/j.foodres.2026.118503","url":null,"abstract":"<div><div>Abstract</div><div>A novel protein-polysaccharide complex was simultaneously extracted from <em>Coprinus comatus</em> (CCP). This naturally occurring complex (42.49% protein, 57.31% polysaccharide) exhibited a characteristic beaded fiber network. To elucidate the structure-function relationship of CCP, the pH-driven variations in the conformation and physicochemical properties were investigated. As the pH deviated from the isoelectric point (pH 4.8), the surface net charge increased, and the microstructure of CCP transformed from a beaded fiber network to a globule-adhered flake network, and finally to a porous lamellar structure when pH increased to 12. Fourier transform infrared spectra indicated that, during these transitions, the intensity of the amide-A band and characteristic peaks for both protein and polysaccharide decreased. These structural variations were accompanied by enhanced emulsifying properties. The surface hydrophobicity and solubility of CCP increased with pH in alkaline conditions, and the resulting emulsions demonstrated decreased particle size, while the absolute value of zeta potential and apparent viscosity gradually increased. These findings provide theoretical support for the development and application of natural protein-polysaccharide complexes as performance-tunable or responsive emulsifiers in the food industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118503"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171893","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 impact of dietary extracellular vesicles on gut health: homeostasis, barrier defense, immunity, and signaling pathways","authors":"Haiyan Zhang ,&nbsp;Jianing Tu ,&nbsp;Yue Pang ,&nbsp;Jiahui Ma ,&nbsp;Lin Zhang ,&nbsp;Chenyu Xue ,&nbsp;Yuhao Liu ,&nbsp;Weichen Hong ,&nbsp;Mizhou Hui ,&nbsp;Bailiang Li ,&nbsp;Na Dong ,&nbsp;Chenzhe Gao","doi":"10.1016/j.foodres.2026.118515","DOIUrl":"10.1016/j.foodres.2026.118515","url":null,"abstract":"<div><div>Dietary extracellular vesicles (D-EVs), which are nanoscale extracellular vesicles derived from edible food sources such as plants, animals, and microorganisms, have emerged as key regulators of gut health, influencing microbiota composition, intestinal barrier integrity, and immune responses. Recent studies highlight their role in modulating cellular processes linked to inflammation, immune homeostasis, and disease prevention, positioning them as novel therapeutic agents in gastrointestinal disorders. This review summarizes current research progress on the sources, bioavailability, and mechanisms of action of D-EVs, with a focus on their effects on gut microbiota balance, intestinal barrier enhancement, and immune modulation. Research highlights key pathways such as Wnt/β-catenin, NF-κB, and Stimulator of Interferon Genes (STING) signaling pathway, elucidating the molecular mechanisms that underlie their anti-inflammatory and immunoregulatory functions. Additionally, this review discusses the latest advancements in D-EVs-related engineering and the application of artificial intelligence for optimization, while highlighting challenges related to standardization, large-scale production, and long-term safety. By integrating basic research with technological innovation, the review aims to provide a comprehensive overview of D-EVs as potential functional ingredients, offering valuable insights for future studies on food-derived bioactive components and their applications in gut health-oriented functional food development.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118515"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172012","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":"Effects of cold plasma on the volatile profile of foods: a systematic review supported by bibliometric analysis","authors":"Danyelly Silva Amorim ,&nbsp;Isabelly Silva Amorim ,&nbsp;Jhonathan Vinicius Menezes Silva ,&nbsp;Fabiano André Narciso Fernandes ,&nbsp;Lilian Regina Barros Mariutti ,&nbsp;Helena Teixeira Godoy","doi":"10.1016/j.foodres.2026.118511","DOIUrl":"10.1016/j.foodres.2026.118511","url":null,"abstract":"<div><div>Currently, no integrated synthesis exists that explains how research on volatile compounds and aroma has been structured, prioritized, and developed over time within the cold plasma literature. This study aims to provide a systematic review of the literature on the effects of cold plasma on aroma-related volatile compounds in foods, addressing the main food matrices investigated, the plasma technologies employed, the analytical approaches used, and the reported effects on volatile profiles and aroma. The review was conducted with the support of bibliometric tools to identify influential publications, research trends, collaboration networks, and knowledge gaps related to the investigation of volatile compounds and aroma in the context of cold plasma. The bibliometric analysis, revealed a marked increase in publications after 2019, with research activity concentrated mainly in Asia and Brazil and supported by expanding international collaboration networks. The systematic analysis showed that the literature is organized around three main research directions: (i) plasma-induced chemical transformations of volatile compounds, (ii) matrix-dependent behavior of volatile profiles, particularly in lipid-rich foods, and (iii) aroma modulation in liquid matrices such as fruit juices and beverages. Rather than indicating uniform aroma preservation, the literature demonstrates that cold plasma is predominantly investigated as a tool for aroma modulation through controlled changes in volatile composition. By integrating bibliometric mapping with systematic content analysis, this review fills a critical gap by clarifying how knowledge on volatile compounds and aroma in plasma-treated foods has been generated and structured, providing a coher.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118511"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172011","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":"Beyond animal proteins: Insights into the functionality, quality impact, and innovation trends of plant-based proteins in emulsified sausages","authors":"Zongshuai Zhu ,&nbsp;Yang Yang ,&nbsp;Hui Wang ,&nbsp;Xuehua Zhang ,&nbsp;Guanglei Li ,&nbsp;Ming Huang","doi":"10.1016/j.foodres.2026.118556","DOIUrl":"10.1016/j.foodres.2026.118556","url":null,"abstract":"<div><div>Growing consumer demand for healthier, more sustainable foods is driving the use of plant proteins (PPs) as alternatives to animal proteins in emulsified sausages. Traditional sausage formulations are prone to quality defects such as water-fat separation, a problem that PPs can effectively mitigate via their inherent emulsifying and gelling properties. However, a comprehensive understanding of the structure-function relationships, modification strategies, and practical application limitations of PPs is urgently required to facilitate targeted innovation in this field. This article synthesizes the current state of knowledge regarding the application of PPs in emulsified sausages, with a specific focus on the interplay between protein characteristics (i.e., source and molecular structure), processing conditions, and the quality attributes of the final products. It further evaluates strategies for enhancing PP functionality and addresses key challenges encountered throughout the product development process. Findings confirm that PPs enhance the textural properties, emulsion stability, and nutritional value of emulsified sausages by forming composite gel networks and stabilizing oil-water interfaces. The functional performance of soy, pea, and other PP sources is inherently correlated with their molecular structures, which can be tailored through targeted processing modifications. Despite these favorable attributes, several key obstacles persist, including undesirable sensory profiles, inconsistent adaptability to industrial processing conditions, and inherent allergenic potential. Overcoming these barriers will require focused research efforts on protein modification technologies, multi-component formulation design, and the targeted refinement of organoleptic properties, thereby accelerating the advancement of plant-based meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118556"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172008","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":"Alpha-lipoic acid improves intestinal homeostasis and ameliorates colitis through modulation of gut microbiota and production of short chain fatty acids in mice","authors":"Shouhe Huang ,&nbsp;Huafang Ding ,&nbsp;Yuting Su ,&nbsp;Zixing Chen ,&nbsp;Wensen He ,&nbsp;Zhen-Yu Chen ,&nbsp;Hanyue Zhu","doi":"10.1016/j.foodres.2026.118582","DOIUrl":"10.1016/j.foodres.2026.118582","url":null,"abstract":"<div><div>α-Lipoic acid (ALA) is a natural antioxidant present in both plants and animal foods. It has attracted growing attention for its potential role in maintenance of intestinal homeostasis. This study was to investigate the protective effects of dietary ALA on experimental colitis, and to evaluate its modulating effect on gut microbiome in mice. Male C57BL/6 J mice with dextran sulfate sodium (DSS)-induced acute colitis were administered ALA (40 or 80 mg/kg) dissolved in corn oil. Results showed that dietary ALA ameliorated colitis severity, improved intestinal barrier integrity, and attenuated inflammation by reducing oxidative stress and suppressing NF-κB pathway activation and pro-inflammatory cytokines expression. Moreover, dietary ALA increased the microbial diversity (Shannon index), reshaped gut microbiota composition by suppressing pathogenic bacteria and promoting beneficial taxa such as <em>Akkermansia</em>, and elevated levels of short chain fatty acids (SCFA). Fecal microbiota transplantation (FMT) further confirmed that ALA could modulate gut microbiota and protect against colitis in mice. In conclusion, ALA could effectively maintain the intestinal homeostasis and ameliorate colitis at least in mice. Such protective effect of ALA in gut health was mediated through modulation of gut microbiota and enhancement of SCFA production.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118582"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172194","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":"Dynamic flavor changes and metabolite profiles of rose petals during black tea processing","authors":"Xingmin Zhang ,&nbsp;Hongyu Chen ,&nbsp;Fanan Zhang ,&nbsp;Yue Zhao ,&nbsp;Jiang Shi ,&nbsp;Chunwang Dong","doi":"10.1016/j.foodres.2026.118621","DOIUrl":"10.1016/j.foodres.2026.118621","url":null,"abstract":"<div><div>Rose petal tea, processed using black tea processing technology (BPT), is an emerging product referred to as BRPT (BPT-processed rose petal tea). Compared with traditional rose crown tea (RCT), BRPT offers a richer and more diverse sensory experience. However, existing studies have limited insights into the flavor characteristics of BRPT and the chemical changes occurring during its processing. This study investigates the flavor profile of BRPT, the chemical basis of its unique flavor, and the formation process of such flavor. The flavor characteristics of BRPT were explored via sensory evaluation, and the chemical changes during BRPT processing were investigated using metabolomics. BPT enabled BRPT to retain its original floral aroma while eliminating grassy notes, enhancing sweet aromas, and adding roasted aromas; in terms of taste, it exhibited a stronger flavor. A total of 747 volatile compounds and 2349 non-volatile compounds were identified. During the drying stage, hydrolysis of glycosidically bound volatiles and the Maillard reaction significantly increased the contents of odor-active compounds with honey, floral, and roasted notes. Pearson correlation analysis revealed that 16 non-volatile compounds were significantly correlated with the tea infusion concentration of BRPT, and the rolling and drying steps had a significant impact on the taste of BRPT. BPT can endow rose petals with novel and pleasant sensory experiences, and rolling and drying are key stages in the production of BRPT.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118621"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172191","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":"Terroir-driven differentiation of phenolic profiles in grapes and wines: A case study of sub-regions in the eastern foothills of Helan Mountains","authors":"Xiaoyu Xu ,&nbsp;Yibin Lan ,&nbsp;Zhangyu Wang ,&nbsp;Yongce Huang ,&nbsp;Ruiqi Hu ,&nbsp;Weiming Yang ,&nbsp;Danyang Ma ,&nbsp;Keji Yu ,&nbsp;Chanqqing Duan ,&nbsp;Mengyao Qi","doi":"10.1016/j.foodres.2026.118464","DOIUrl":"10.1016/j.foodres.2026.118464","url":null,"abstract":"<div><div>Terroir-driven variation in polyphenolic compounds plays a central role in defining wine style. This study investigated how mesoclimatic differences in the Xixia and Yongning sub-regions of the Eastern Foothills of the Helan Mountains (Ningxia, China) influence the phenolic profiles of ‘Cabernet Sauvignon’ and ‘Marselan’. Comparative analyzes revealed pronounced phenolic contrasts between Xixia and Yongning. The TF parcel in Yongning, with gravelly soils and high thermal accumulation, promoted flavonoid biosynthesis, resulting in wines with deeper color and stronger astringency. ‘Cabernet Sauvignon’ maintained a stable phenolic composition across sites, while ‘Marselan’ exhibited greater phenotypic plasticity. Correlation analysis revealed a negative relationship between effective accumulated temperature and anthocyanin levels in ‘Cabernet Sauvignon’, contrasting with a positive correlation between temperature and flavonols in ‘Marselan’. These results clarify the cultivar-specific metabolic responses to terroir and support terroir-driven strategies for viticultural zoning and wine quality optimization in emerging regions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"230 ","pages":"Article 118464"},"PeriodicalIF":8.0,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146102849","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}