Innovative Food Science & Emerging Technologies最新文献

{"title":"Innovative deep eutectic solvent approach vs. conventional alkaline for kenaf seed protein extraction: A comprehensive comparison of structural, thermal, nutritional and techno-functional properties","authors":"Brisha Arulrajah ,&nbsp;Mohammed S. Qoms ,&nbsp;Wan Zunairah Wan Ibadullah ,&nbsp;Nazamid Saari","doi":"10.1016/j.ifset.2025.103972","DOIUrl":"10.1016/j.ifset.2025.103972","url":null,"abstract":"<div><div>This study was the first to compare the effects of innovative deep eutectic solvent-based green extractant (ChCl:U and ChCl:Gly) and conventional alkaline solubilisation-acid precipitation (CA) approaches on kenaf seed protein extractability, structural, thermal, nutritional and techno-functional properties. Both CA and ChCl:U methods showed better protein extractability than ChCl:Gly. DES-based extraction induced lesser structural changes in kenaf seed protein compared to CA method. All proteins displayed high digestibility, but DES extraction produced more balanced amino acid ratios. Both CA and ChCl:U methods exhibited superior functional performance at all the tested pH compared to ChCl:Gly. Notably, CA demonstrated superior emulsification properties, whereas ChCl:U exhibited the highest foaming properties. The emulsification and foaming activities with all extraction methods were the highest in alkaline conditions, while better stabilities were observed in acidic conditions. Overall, the DES protein extraction method using ChCl:U can be employed as green alternative for extracting kenaf seed protein.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103972"},"PeriodicalIF":6.3,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488230","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":"IFSET-the first 100 volumes","authors":"Dietrich Knorr","doi":"10.1016/j.ifset.2025.103971","DOIUrl":"10.1016/j.ifset.2025.103971","url":null,"abstract":"","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103971"},"PeriodicalIF":6.3,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143577602","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":"Enhancing Xinong black spike whole flour dough and Mantous through CP non-thermal treatment: Quality improvements and consumer preference","authors":"Teng Zhang ,&nbsp;Junbo Liu ,&nbsp;Jialiang He ,&nbsp;Ming Xu ,&nbsp;Wenqing Shi ,&nbsp;Hao Jiang","doi":"10.1016/j.ifset.2025.103957","DOIUrl":"10.1016/j.ifset.2025.103957","url":null,"abstract":"<div><div>This study investigates the application of cold plasma (CP) technology as a non-thermal method to enhance the processing quality of <em>Xinong Black Spike</em>-Whole Flour (XBS-WF) dough and Mantou. XBS-WF, valued for its rich color and high nutritional content, poses challenges in dough handling and Mantou production due to its unique characteristics. In this study, samples were treated under CP conditions at 40 V and 0.9 A for 2, 4 and 6 min, with untreated samples serving as a control, and it was found that the CP treatment improved key quality parameters of the dough, including starch granule morphology, viscosity, pasting behavior, water absorption, and stability. These changes contributed to improvements in dough color, aroma, and overall handling properties. However, prolonged CP exposure led to undesirable effects, such as starch granule aggregation and changes in dough microstructure, which increased hardness and elasticity but reduced adhesion and chewiness. CP-treated XBS-WF dough showed enhanced sensory attributes, particularly in taste, flavor, and texture. For the Mantou, CP treatment resulted in improved color, texture, fluffiness, elasticity, and overall mouthfeel, aligning well with consumer preferences. Low-field nuclear magnetic resonance analysis revealed a redistribution of water within the dough, likely due to the reinforcement of the gluten network, which contributed to improved moisture retention and Mantou quality. Sensory evaluations further confirmed the superiority of CP-treated Mantous in terms of appearance, porosity, structure, and resilience, leading to higher consumer acceptance. These results suggest CP as a promising method to enhance XBS-WF processing quality with potential for industrial use.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103957"},"PeriodicalIF":6.3,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453320","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 electrode configuration and orientation on electromagnetic field distribution and temperature evolution in radio frequency systems","authors":"Ozan Altin ,&nbsp;Azin Farmanfarmaee ,&nbsp;Huseyin Topcam ,&nbsp;Fanbin Kong ,&nbsp;Fahrettin Gogus ,&nbsp;Francesco Marra ,&nbsp;Ferruh Erdogdu","doi":"10.1016/j.ifset.2025.103970","DOIUrl":"10.1016/j.ifset.2025.103970","url":null,"abstract":"<div><div>Electrode (potential applied electrode and ground electrodes) configuration and their orientations affect the electromagnetic field distribution within the radio frequency (RF) systems and temperature evolution inside the processed samples. Parallel flat plate and staggered through field or rod electrode systems are common electrode designs. Therefore, the objective of this study was to compare the effect of electrode configuration and orientation on electromagnetic field distribution in various RF systems and resulting temperature evolution.</div><div>For this purpose, a mathematical model was first developed and validated with the experimental data obtained from three different RF systems (two staggered through field electrode configuration systems and a parallel plate electrode configuration system). Potential values of 2300 to 14,000 V through the charged electrode were obtained at the electrode gaps of 6 to 14 cm depending upon the electrode types (rod and parallel plate) and their configurations where the potential applied electrode was placed at top or bottom of the cavity. Temperature uniformity improved with increased electrode gap, and the parallel plate electrode design provided the higher heating rates at lower electrode gaps. The heating rate was lower at higher electrode gaps while contradicted results were obtained in the staggered through field electrode designs with respect to the electrode gap. The electromagnetic field distribution also differed significantly in these systems. The results of this study are considered to have the potential to be applied in industrial scale RF processing studies specially with more than one RF cavity systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103970"},"PeriodicalIF":6.3,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453322","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":"A plant-based cheese alternative (PCA) developed by oleogelation with apricot kernel oil and incorporation of the kernel press cake: An alternative approach to produce PCA containing lower saturated fatty acid","authors":"Şerife Fidan ,&nbsp;Ali Tekin ,&nbsp;Didem Şahingil ,&nbsp;İhsan Karabulut ,&nbsp;Ali Adnan Hayaloğlu","doi":"10.1016/j.ifset.2025.103968","DOIUrl":"10.1016/j.ifset.2025.103968","url":null,"abstract":"<div><div>Increasing interest in plant-based foods has spurred research into new sources and ways to enhance the nutritional value of plant-based cheese alternatives (PCA). This study investigated the use of a commonly discarded by-product (cold press cake) from apricot kernel oil extraction as a protein source. An oleogel with apricot kernel oil was prepared by blending candelilla wax (CDW, 75 %) and carnauba wax (CRW, 25 %) to provide an alternative to coconut oil (CO), which is commonly used in PCAs due to its high saturated fat content. Two different PCA formulations were developed using this oleogel (Og) and CO, and their composition, texture, rheology, biochemical, physicochemical, and sensory properties were evaluated after the first, 30th, and 60th day. Both PCAs had similar pH, protein, fat, and moisture contents; however, the use of Og significantly decreased the saturated fat content in the PCAs from 94.58 % to 6.57 % and significantly changed the fatty acid composition. Both PCAs were promising in mimicking the melting behavior of animal-based cheese, with about a 36 % expansion of diameter. In addition, the results of the rheological analysis showed that both PCAs became more viscous with increasing temperature. Forty-two volatile compounds were identified in the PCAs, including those commonly detected in animal-based cheeses. Peptide profiles, amino acid content and protein patterns consistently showed no difference in proteolytic activity between the samples. In addition, SEM and FT-IR results showed no differences between the PCAs, and SEM examination revealed similar deformation during storage. It was concluded that apricot kernel oil oleogel and cake can be effectively used as fat and protein sources, respectively, for the production of PCAs. In addition, the use of apricot kernel oil oleogel resulted in PCAs with high unsaturated and low saturated fatty acid content.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103968"},"PeriodicalIF":6.3,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550598","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":"The efficiency of Thermosonication, Ultrasonication and pasteurization on the storage stability of fresh eggs","authors":"Cengiz Caner ,&nbsp;Pınar Gedikoglu Arslan ,&nbsp;Muhammed Yüceer","doi":"10.1016/j.ifset.2025.103969","DOIUrl":"10.1016/j.ifset.2025.103969","url":null,"abstract":"<div><div>The effectiveness of ultrasonication (90 W 3.5 min.), thermosonication (52 °C, 90 W 3.5 min.), and pasteurization (57.5 °C, 25 min.) processes on the quality attributes (HU as Haugh unit, YI as yolk index, dry matter, pH, foam stability and relative foam capacity) and shell strength of fresh eggs were evaluated during storage period. The significant differences in HU values between the untreated group and the treated eggs began to be observed from the day-10. The significant differences were found in the HU both in the untreated group (47.95) and in the eggs treated with ultrasonication (55.56), thermosonication (63.64), and pasteurization (73.28), with the highest HU value found in the pasteurized eggs at day-30. It was observed that thermosonication treatments maintained higher YI values compared to the untreated group, with significant differences between the values. The pH of the albumen and yolk at all groups increased in the highest value with control (albumen 9.44 - yolk 6.44), ultrasonication (albumen 9.35 - yolk 6.34), thermosonication (albumen 9.37 - yolk 6.41), and pasteurization (albumen 9,40 - yolk 6.35). The albumen dry matter values tended to increase in all groups during the storage, with the lowest dry matter results observed in the ultrasonicated samples. The relative foam capacity (RWC) value of the eggs treated with ultrasonication (796) was higher than those of the control (626), thermosonication (735), and pasteurization (680) groups. It was highlighted that thermal treatment led to a decrease in the RWC values at day-30. The lowest shell strength values were observed in the thermosonication samples due to both the cavitation mechanism and heat. This study demonstrated that thermosonication process is efficacious in maintaining the quality attributes of the fresh shell eggs. It was found that the combination of ultrasound with heat particularly improved quality characteristics such as HU and YI. Thermosonication applications could be an important and effective alternative for enhancing the internal-quality attributes and increasing the storage stability of eggs.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103969"},"PeriodicalIF":6.3,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453321","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":"The enhanced Huyou (Citrus changshanensis) segment peeling of ultrasound combined with pectinase and cellulase is reflected on the sonicated segment rather than enzymes","authors":"Yang Lin ,&nbsp;Zhaoqi Yu ,&nbsp;Lixia Wang ,&nbsp;Xiaozhong Xu ,&nbsp;Shixiang Xu ,&nbsp;Ping Shao","doi":"10.1016/j.ifset.2025.103947","DOIUrl":"10.1016/j.ifset.2025.103947","url":null,"abstract":"<div><div>The combinations of enzymatic and ultrasound treatment in different manners were conducted on Huyou segment, to improve the membrane peeling. The results indicated that ultrasound-assisted enzymatic hydrolysis was the optimal treatment method for peeling the Huyou segment membrane. This approach led to higher total segment membrane peeling rates and lower peeling loss throughout the peeling process. Additionally, compared to the control (enzymatic treatment alone), the samples peeled with the US-assisted enzymatic hydrolysis process (UEH) retained more than 91 % of total soluble solids and 86 % of titratable acids. Compared with native enzyme treatments, the catalytic activity of pectinase and cellulase increased by 30.84 % and 10.84 % after ultrasonication, respectively, with the conformational variation of enzymes observed from the fluorescence spectroscopy and circular dichroism. Despite the enhanced activity of ultrasonicated enzymes, the pre-sonicated treatment followed native enzyme hydrolysis showed a significantly higher peelability (81.33 ± 4.78 %), as well as greater release of D-galacturonic acid (168.92 ± 3.685 mmol/L) and glucose (35.995 ± 1.686 mmol/L) than ultrasonicated enzymes. The microstructure of the peeled segments revealed that the segment after sonication showed more folds and holes in the membrane, accelerating the enzyme diffusion within the membrane and hydrolysis. The mild segments surface rupture is a crucial factor to display the promoted hydrolysis effect of ultrasonicated enzymes on Huyou segments. Ultrasound-assisted enzymatic hydrolysis potentially provides an effective strategy to improve the peelability without compromising the comprehensive quality of Huyou segments.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103947"},"PeriodicalIF":6.3,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463346","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":"Antifungal and anti-aflatoxigenic mechanisms of dielectric barrier discharge cold plasma on Aspergillus flavus spores","authors":"Luling Zhao ,&nbsp;Wenjing Yan ,&nbsp;Hao Zhang ,&nbsp;Jianhao Zhang ,&nbsp;Jin Wang ,&nbsp;Xiaowei Sheng ,&nbsp;Vijaya Raghavan","doi":"10.1016/j.ifset.2025.103964","DOIUrl":"10.1016/j.ifset.2025.103964","url":null,"abstract":"<div><div><em>Aspergillus flavus</em> and its toxic aflatoxins secondary metabolites can cause a serious threat to food safety and public health. Recently, dielectric barrier discharge cold plasma (DBD-CP) has exhibited a high-efficiency decontamination ability on <em>A. flavus</em> spores, whereas its action mechanism remains unclear. This research investigated the mechanisms of antifungal and anti-aflatoxigenic properties of DBD-CP on <em>A. flavus</em> spores. Our results indicated that the ratios of cell apoptosis and necroptosis after DBD-CP treatment for 40 s were 37.0 % and 35.8 %, respectively. Moreover, the intracellular reactive oxygen species (ROS) were accumulated by DBD-CP, which triggered apoptosis by the metacaspase-dependent mitochondrial pathway and necroptosis by the RIP1/RIP3 necrosome, respectively. Besides, DBD-CP could inhibit aflatoxin B₁ production by regulating the expression of key genes (<em>aflC</em>, <em>aflE</em> and <em>aflM</em>) during the aflatoxin biosynthetic pathway. Hence, this work revealed new insight into the mechanisms of action by DBD-CP on <em>A. flavus</em> spores, providing a theoretical foundation for the application of DBD-CP in fungal inactivation and mycotoxin production.</div></div><div><h3>Industrial relevance</h3><div>This research revealed the antifungal mechanism by ROS-mediated apoptosis and necrosis, further exploring the anti-aflatoxigenic mechanism by inhibiting the expression of key genes in aflatoxin biosynthesis as well. These results contribute to the understanding of fungal inactivation and mycotoxin production by DBD-CP, accelerating the development of cold plasma in food decontamination.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 103964"},"PeriodicalIF":6.3,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445642","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":"The combined treatments for breaking down microstructural barriers in highly denatured soybean meal to improve soybean protein concentrate processing","authors":"Jiawen Dong ,&nbsp;Yan Sun ,&nbsp;Yunzhi Yu ,&nbsp;Qingqing Li ,&nbsp;Yue Zuo ,&nbsp;Jiayi Li ,&nbsp;Ligang Zhang","doi":"10.1016/j.ifset.2025.103953","DOIUrl":"10.1016/j.ifset.2025.103953","url":null,"abstract":"<div><div>The processing of soy protein concentrate (SPC) derived from highly denatured soybean meal (HDM) remains underexplored due to the inefficient ethanol leaching and the suboptimal functionalities of final product. The objective of this study is to investigate the impact of various pre-treatment, including grinding, alkaline soaking, Viscozyme L and alcalase hydrolysis, on the processing efficiency and functionalities of SPC. Additionally, mechanism was elucidated using near-infrared spectroscopy, fluorescence spectroscopy, scanning electron microscopy, and laser confocal microscopy. The results indicated that after grinding, 88.48 % of HDM particles were over 60 mesh (G₆₀) and accounted for 91.29 % of the total protein content; HDM particles, with size below 100 mesh, exhibited potential for SPC processing and achieved a protein purity level of 65.11 ± 1.76 %. Pre-treatment with Viscozyme L resulted in a protein purity of 59.29 ± 0.84 % for SPCs when G₆₀ was used; furthermore, the SPC exhibited more pronounced microscopic degradation features in cell walls. Simultaneously, levels of free sulfhydryl groups and β-sheet structures increased, accompanied by an enhancement in gel springiness and chewiness. In contrast, the SPC subjected to alcalase pre-treatment demonstrated an enhanced protein disaggregation and elevated nitrogen solubility index of 22.85, along with increased surface hydrophobicity and improved water holding capacity. In conclusion, these pre-treatments are effective in grading or disintegrating the microstructure of HDM while enhancing processing efficiency and regulating the functionality of SPCs; thus contributing to the comprehensive utilization of highly denatured oilseed meals.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103953"},"PeriodicalIF":6.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463470","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":"Implementation of low energy e-beam for dried vegetable treatment: Effect on microbial and physicochemical qualities of dried red chili pepper (Capsicum annuum L.)","authors":"Faten Rahmani ,&nbsp;Habiba Kouki ,&nbsp;Moktar Hamdi ,&nbsp;Souhir Bouazizi ,&nbsp;Mohamed Amine Khammassi ,&nbsp;Widad Zernadji ,&nbsp;Sylwester Bulka ,&nbsp;Urszula Gryczka ,&nbsp;Fatma Hmaied","doi":"10.1016/j.ifset.2025.103954","DOIUrl":"10.1016/j.ifset.2025.103954","url":null,"abstract":"<div><div>Low energy electron beam (LEEB) can be used as a surface treatment for microbial decontamination of foods and materials. This study aimed to evaluate the effect of LEEB with energy of 330 keV on naturally occurring microorganisms of dried red chili pepper, as well as on the physicochemical quality. Results showed that the average density determined gravimetrically was 1.2 g/cm³ and the average thickness of chili pepper wall was 0.5 mm. The penetration ability of electrons in environmental conditions measured in stack of B3 dosimetry foil could not exceed 0.3 mm thick of the dried chili pepper wall. Although, electrons generated at 330 keV, led to total inactivation of <em>Staphyloccocus</em> spp. and yeasts at 5, 8 and 10 kGy. The various doses (3, 5, 8 and 10 kGy) led to reduction by more than 4 log CFU of the initial mean concentration of total aerobic plate count and total coliforms. Concerning physicochemical quality, LEEB maintained the ash content, pungency level and decreased the water activity. The bioactive compounds of dried red chili pepper including total phenolic content, flavonoids and antioxidant activity showed an enhancement after LEEB treatment. Sensory attributes were not affected compared to control. Overall, LEEB processing can be conducted as a post drying process to effectively decontaminate dried red chili pepper without affecting nutraceutical physicochemical and sensory properties.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103954"},"PeriodicalIF":6.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463472","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}