Innovative Food Science & Emerging Technologies最新文献

{"title":"Electric fields to support microalgae growth with a differentiated biochemical composition","authors":"Mariana Barreiros ,&nbsp;Filipe Maciel ,&nbsp;Ricardo S. Pereira ,&nbsp;António A. Vicente ,&nbsp;Ricardo N. Pereira","doi":"10.1016/j.ifset.2024.103829","DOIUrl":"10.1016/j.ifset.2024.103829","url":null,"abstract":"<div><div>Microalgae are a group of microorganisms well-known for their high metabolic plasticity and biomass with commercial interest for several industries. In the present work, the influence of in-situ electric field application (INEF) on the growth and biochemical composition of <em>Pavlova gyrans</em> was, for the first time, assessed. Electrical protocols were tested, namely by applying INEF in different growth stages, in varying treatment times and even by combining it with dark phase of cells' photoperiod. INEF did not promote a stimulatory effect on growth but influenced the biochemical composition of <em>P. gyrans</em> – maximum increases of 74.9 and 66.2 % in the chlorophyll <em>a</em> and carotenoid content and of 4.72, 18.7 and 5.41 % in the lipid, carbohydrate and protein content were observed in independent experiments. Hence, with this study, the potential of INEF application as a strategy to modulate growth and to promote biochemical composition alterations was proven.</div></div><div><h3>Industrial relevance</h3><div>Microalgae, with their unique ability to efficiently convert sunlight and carbon dioxide into biomass, offer a sustainable platform for the synthesis of diverse bioactive compounds. By subjecting microalgae to controlled electric stress conditions, their metabolic pathways can be redirected towards the production of specific target compounds. This strategy has the potential to enhance the yield of high-value molecules, including biofuels, pharmaceuticals, nutraceuticals, and pigments, whilst minimizing resource inputs. Additionally, metabolic stress responses in microalgae often trigger the accumulation of secondary metabolites with bioactive properties. Harnessing the metabolic plasticity of microalgae through controlled stress manipulation represents a cutting-edge strategy for sustainable and economically viable bioproduction systems that align with the goals of green chemistry and circular economy principles.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103829"},"PeriodicalIF":6.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142419396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Regulating the structure and gelling properties of maize starch by non-thermal effect of low intensity radio frequency wave","authors":"Dingting Zhou ,&nbsp;Gaoji Yang ,&nbsp;Xuan Luo ,&nbsp;Juanjuan Xu ,&nbsp;Hosahalli S. Ramaswamy ,&nbsp;Rui Li ,&nbsp;Shaojin Wang","doi":"10.1016/j.ifset.2024.103827","DOIUrl":"10.1016/j.ifset.2024.103827","url":null,"abstract":"<div><div>To verify whether there is a non-thermal effect in the radio frequency (RF) treatment process, it's very important for effectively excluding the thermal effect. Native maize starch (MS) slurry was treated under a specific electric field intensity while maintaining the sample temperature at 25 ± 2 °C for different times (1, 2, 4 and 8 h), which would effectively eliminate the influence of thermal effect on starch. A corresponding low electric field intensity of 3.3–3.4 kV/m was established after adjusting the electrode gap to be 220 mm of the 27.12 MHz RF system. Samples treated without RF-wave for the same time (1, 2, 4 and 8 h) were used as controls. The differences between the effect of these two treatments on the multi-scale structural and gelling properties of starch samples were investigated. Results showed that the low intensity RF-wave treatment enhanced the short-range structural order. A higher degree of order value and the double helical structure were observed from Fourier transform infrared (FTIR) spectra and solid state ¹³C nuclear magnetic resonance (¹³C NMR). Moreover, compared to control MS, the crystallinity of low intensity RF-treated starch significantly increased though the crystal pattern remained unchanged. Low intensity RF-wave treated starch had no significant difference in loss modulus, energy and distance of inter-double helices hydrogen bond, and pasting properties (i.e. TV, SB and BD) when compared with control sample. The effect of low intensity RF wave on starch without heating was insufficient to cause macroscopic property changes. These results provide valuable insights into the structural changes of starch treated by low intensity RF-wave and verify that the non-thermal effect of RF waves may be primarily achieved through the dipole polarization mechanism.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103827"},"PeriodicalIF":6.3,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142323877","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":"Mechanism insights into the changes in activity and structure of cellular alcohol dehydrogenase in Acetobacter sp. after pulsed electric fields treatment","authors":"Debao Niu ,&nbsp;Yuanxin Feng ,&nbsp;Xin-An Zeng ,&nbsp;Jun-Hu Cheng","doi":"10.1016/j.ifset.2024.103826","DOIUrl":"10.1016/j.ifset.2024.103826","url":null,"abstract":"<div><div>Pulsed electric fields (PEF) can affect enzyme activity in fruit and vegetable juice, but its effect on microbial cellular enzymes has not been fully revealed. Alcohol dehydrogenase (ADH) is a key cellular enzyme of <em>Acetobacter</em> sp. to convert alcohol to acetic acid by metabolism. In this study, the effect of PEF treatment on the ADH activity of <em>Acetobacter</em> sp. and the structural changes of the enzyme were systematically investigated. The results showed that the activity of cellular ADH in <em>Acetobacter</em> sp. was decreased by PEF treatment. The <em>α</em>-helix structure of ADH molecules decreased and the random coil structure increased, indicating a change in secondary structure. The tertiary structure of ADH was expanded and the microenvironment of aromatic amino acid residues was changed, while the primary structure of molecules remained intact. In conclusion, the decrease of ADH activity after PEF treatment may be caused by the transformation of spatial conformation.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103826"},"PeriodicalIF":6.3,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142323876","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":"Unlocking new drying potential for Lotus root: Ultrasonic osmotic dehydration and microwave hot air drying based on phenolic retention and microstructure","authors":"Yiyang Yu ,&nbsp;Yuting Chen ,&nbsp;Yong Wang ,&nbsp;Xia Sun ,&nbsp;Yemin Guo ,&nbsp;Dianbin Su ,&nbsp;Huihui Xu","doi":"10.1016/j.ifset.2024.103824","DOIUrl":"10.1016/j.ifset.2024.103824","url":null,"abstract":"<div><div>Unlocking the potential of advanced drying techniques is crucial for enhancing the quality and shelf life of lotus root. This study investigated the impact of Ultrasonic-assisted osmotic dehydration (USOD) on the drying process and quality characteristics of lotus root using penetrating microwave hot air fluidized bed drying (PMHAD). The results indicate that USOD pretreatment (55 °C, 30 min) reduced the moisture content of lotus root by 18.4 %, with PPO and POD activities reduced to 34.7 % and 62.9 %, respectively. Compared to the unpretreated group, this pretreatment preserved the cell compactness of lotus root, thereby preventing the loss of phenolic compounds (increased by 9.1 %) and antioxidant activity (increased by 13.9 %). Morphological analysis of cell structure further revealed that changes in TPA parameters, shrinkage rate, and rehydration rate were closely associated with cell structure compactness. For samples subjected to USOD pretreatment, increasing microwave power during PMHAD induced microstructural changes in the cells. At a microwave power of 1.5 W/g, the maximum cell equivalent diameter reached 54.12 μm, while cell compactness decreased to 0.855, and relative crystallinity dropped to 16.86, leading to the loss of intracellular and thermosensitive substances. Principal component analysis highlighted the extent of damage and trend changes observed during the lotus root drying process.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103824"},"PeriodicalIF":6.3,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142318631","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":"Effect of dielectric barrier discharge high voltage atmospheric cold plasma on Aspergillus flavus inactivation and aflatoxin B1 degradation on inoculated raw peanuts","authors":"Linyi Tang,&nbsp;Wei Cao,&nbsp;Kevin M. Keener","doi":"10.1016/j.ifset.2024.103820","DOIUrl":"10.1016/j.ifset.2024.103820","url":null,"abstract":"<div><p>High voltage atmospheric cold plasma (HVACP) is an emerging non-thermal technology with short treatment time, low energy consumption, and no chemical residues on foods. Peanut samples inoculated with <em>Aspergillus flavus</em> spores and spiked with Aflatoxin B₁ (AFB₁) toxin were treated with HVACP at 90 kV for 2, 5, and 10 min, and post-treatment storage times (0, 4, and 24 h) using air with different relative humidities (RH, 5, 40, and 80 %), respectively. A treatment of 5 min resulted in a 2.20 log spores reduction of <em>A. flavus</em> spores on peanuts. <em>A. flavus</em> was almost completely inactivated (99.9 %) by HVACP treatment for 10 min with 80 % RH in the air and 24 h post-treatment storage. A 71.3 % AFB₁ reduction was achieved with a treatment of 2 min and 80 % RH without post-treatment. The reduction of AFB₁ toxin also significantly increased with increasing treatment time, higher RH and post-treatment storage (<em>p</em> &lt; 0.05). HVACP is a promising technology to effectively inactivate <em>A. flavus</em> and reduce AFB₁ on raw peanut kernels without adversely affected peanut quality.</p></div><div><h3>Industrial relevance</h3><p>To improve the food safety and quality, it is crucial to develop an effective microbial decontamination approach while having minimal impact on the organoleptic characteristics and nutritional value of treated foods. Peanuts are an excellent source of plant-based protein, but they are highly susceptible to contamination with <em>Aspergillus</em> spp. mold, which may lead food safety issues. Cold plasma as an emerging non-thermal technology with short treatment time, low energy consumption, and no chemical residue on the food proves to be a promising tool to effectively inactivate <em>A. flavus</em> and reduce AFB₁ on raw peanut kernels without adversely affected peanut quality.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103820"},"PeriodicalIF":6.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270311","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":"Ultrasound-assisted preparation of zein particles: Insight into the effects and mechanisms of thermal factors","authors":"Wujun You ,&nbsp;Hongge Liu ,&nbsp;Benjamin Ndeshipanda Kashenye ,&nbsp;Yinghao Li ,&nbsp;Huijuan Zheng ,&nbsp;Qiuting Zhang","doi":"10.1016/j.ifset.2024.103825","DOIUrl":"10.1016/j.ifset.2024.103825","url":null,"abstract":"<div><div>The research on the application of ultrasound in food processing has been increasing in recent years. In particular, using ice-bath temperature-controlled ultrasound (IBU) to minimize the effects of thermal aspects has been the main focus. However, this approach does not maximize the utilization of energy. Therefore, this study aims to compare the effect of non-temperature-controlled ultrasound (NTU) and temperature-controlled ultrasound (TU), with IBU on the structure and properties of zein. To further explore the role and mechanism of thermal effects in ultrasound processes. Firstly, particle size, zeta potential, hydrophobicity, and thermal stability of zein nanoparticles prepared using various ultrasound-assisted methods were characterized. Compared to the particle size in the IBU group, the NTU group consistently had smaller particles under the same power conditions (e.g., 197 nm versus 176 nm at U1). The particle size in the TU group changes depending on the temperature (e.g., from native 225 nm down to 185 nm). As for the denaturation temperatures, the NTU group (88.9 °C) was significantly higher than that of the IBU (75.76 °C) and TU groups (e.g., 76.9 °C at treatment temperatures of 30 °C). In all, IBU reduces the thermal stability, while NTU treatment enhances it. Furthermore, UV, fluorescence, and CD spectra results indicate that both NTU and TU groups significantly reduce the α-helix structure by unfolding and exposing more internal hydrophobic groups of zein than the IBU group. These results indicate that the effects of ultrasound on zein are closely related to the heating source during the ultrasonic process. IBU could be utilized to maximize the reduction of denaturation levels, but NTU may exhibit superior performance such as protein modification, reducing particle size, or enhancing stability in industrial production.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103825"},"PeriodicalIF":6.3,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142318624","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":"Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties","authors":"Fabiana Helen Santos ,&nbsp;Ludmilla de Carvalho Oliveira ,&nbsp;Dirceu de Sousa Melo ,&nbsp;Serafim Bakalis ,&nbsp;Marcelo Cristianini","doi":"10.1016/j.ifset.2024.103823","DOIUrl":"10.1016/j.ifset.2024.103823","url":null,"abstract":"<div><div>Bean protein has emerged as a promising alternative for the food industry. To explore its potential applications, this study aims to investigate the effects of dynamic high-pressure (DHP) on the structural, techno-functional, and color properties of carioca bean protein concentrate (CBPC). CBPCs were processed at 50, 100, and 180 MPa for a single cycle. The results revealed that DHP in different levels induced alterations in CBPC protein structure, which consequently affected its techno-functional properties. Surface hydrophobicity (H₀), intrinsic fluorescence, and Fourier transform infrared spectroscopy analyses confirmed that the protein underwent modification due to pressure or mechanical forces generated during treatment. Treatment at 180 MPa exposed hydrophobic groups of the protein, leading to an increase in H₀. The samples processed at this pressure exhibited higher solubility, foaming capacity (FC), and emulsifying properties than the untreated CBPC. The solubility of non-processed CBPC (67 %) increased with increasing pressure (68 % to 79 %). FC improved from 79 % to 87 % likely due to faster protein adsorption at the air-water interface, as a result of its higher H₀. Emulsion properties also enhanced after the DHP, probably due to the increased solubility and H₀. Additionally, all CBPC samples maintained a white appearance with low-coloring components, making them visually appealing compared to other pulse proteins. The findings suggest that DHP treatment is an effective technique for enhancing the techno-functional properties of CBPC, expanding its application as an ingredient in food systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103823"},"PeriodicalIF":6.3,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142314360","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":"Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles","authors":"Ziaur Rahman ,&nbsp;Tao Yin ,&nbsp;Ramy M. Khoder ,&nbsp;Abroo Tabasum ,&nbsp;Qilin Huang ,&nbsp;Juan You ,&nbsp;Huawei Ma ,&nbsp;Ru Liu ,&nbsp;Shanbai Xiong","doi":"10.1016/j.ifset.2024.103821","DOIUrl":"10.1016/j.ifset.2024.103821","url":null,"abstract":"<div><div>The effects of marinating with nano fish bone (NFB) on the physicochemical characteristics and quality of snakehead fish slices during freeze-thaw cycles (1, 3, 5, 7, and 9) were investigated. The highest alterations in surface hydrophobicity, carbonyl content and secondary structure of the slice myofibrillar protein, integrity of cellular structure, and slice quality (whiteness, thawing loss, cooking loss, and sensory) were found in the sample without cryoprotectant (Ck), followed by the sample with commercial cryoprotectant of polyphosphates (PPS), and the lowest in the NFB sample. Comparatively, more moisture but less free water was observed in the NFB sample during the freeze-thaw cycles. Furthermore, NFB surrounded the oil droplet to form a Pickering emulsion, resulting in the stabilization of oil in the marinade. The results indicated that NFB can serve as a potential alternative to commercial cryoprotectant in frozen fish slices, which is attributed to its antifreeze and antioxidant functionalities.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103821"},"PeriodicalIF":6.3,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310424","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":"Inactivation of Salmonella, Enterococcus faecium and natural microbiota on dry food matrices with microwave-driven plasma-processed air","authors":"Esther García Casado ,&nbsp;Yijiao Yao ,&nbsp;Biagio Zaffora ,&nbsp;Domiziana Battaggia ,&nbsp;Uta Schnabel ,&nbsp;Sophie Zuber ,&nbsp;Heidy M.W. den Besten","doi":"10.1016/j.ifset.2024.103822","DOIUrl":"10.1016/j.ifset.2024.103822","url":null,"abstract":"<div><p>This study explores the efficacy of plasma-processed air (PPA) as a non-thermal treatment for decontamination of dry food surfaces, such as wheat grains, black peppercorns, and onion flakes. We compared the effect of various inoculum types of <em>Enterococcus faecium</em>, revealing a higher resistance of the powder form compared with liquid and slurry inocula on black peppercorns. Furthermore, <em>Enterococcus faecium</em> NRRL B-2354 appeared to be a suitable control indicator for <em>Salmonella</em>. The PPA efficacy varied across matrices, being higher on medium agar (7.0 ± 0.5 log₁₀), followed by wheat grains (2.1 ± 0.2 log₁₀), black peppercorns (1.5 ± 0.1 log₁₀), and no reduction on onion flakes. Variation was also found across microorganisms, as the natural microbiota was reduced on wheat grains (1.6 ± 0.6 log₁₀ for mesophilic count and 0.8 ± 0.3 log₁₀ for spores), while on black peppercorns this was only achieved after upscaling (1.3 ± 0.2 log₁₀ for mesophilic and 1.5 ± 0.1 log₁₀ for spores). The findings of this study give guidance to further optimize the application of PPA treatment by changing the technical parameter settings of the plasma setup to increase the microbial efficacy and/or combining the PPA treatment with other methods to enhance microbial control.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103822"},"PeriodicalIF":6.3,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S1466856424002613/pdfft?md5=d16c1aa3205e25ab09dd55b3e5df2f67&pid=1-s2.0-S1466856424002613-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of ultrafine grinding on nutritional, physicochemical and protein composition of Acheta domesticus powder","authors":"Tinghao Yu ,&nbsp;Binqiao Yuan ,&nbsp;Guoxin Huang ,&nbsp;Yaru Zhang,&nbsp;Xinrui Ren,&nbsp;Jinhua Xiao,&nbsp;Dawei Huang","doi":"10.1016/j.ifset.2024.103816","DOIUrl":"10.1016/j.ifset.2024.103816","url":null,"abstract":"<div><p><em>Acheta domesticus</em> is a new source of high-quality protein, but the accessibility and acceptability of protein is notably limited by the particle size of the house cricket powder, and little information about the effect of particle size on the house cricket powder had been reported. In this study, four kinds of ultrafine cricket powder were obtained by two industrial methods, and compared with the traditional grinding powder. The results illustrated that ultrafine grinding technology could increase the powder properties, such as the thermal stability, crystallinity, color brightness, protein extraction rate and amino acid content, especially the essential amino acid (EAA) content were significantly improved. And the properties and nutrient release of the powder are mainly related to the particle size rather than the method. The results have a certain guiding effect on the development and application of ultrafine house cricket powder as a multifunctional nutrient.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"97 ","pages":"Article 103816"},"PeriodicalIF":6.3,"publicationDate":"2024-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142167936","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}