Innovative Food Science & Emerging Technologies最新文献

{"title":"Combined wet milling and enzymatic refining of bamboo shoot suspensions: Microstructure, stability, and rheological properties","authors":"Xinyang Chen ,&nbsp;Yong Xu","doi":"10.1016/j.ifset.2025.104176","DOIUrl":"10.1016/j.ifset.2025.104176","url":null,"abstract":"<div><div>Bamboo shoots (<em>Dendrocalamus brandisii</em>), rich sources of protein (∼28 % crude) and fiber, are severely limited in their food industry applications by high perishability and poor storage stability. This study introduces a one-pot, two-step green processing strategy, combining wet milling with enzymatic hydrolysis (cellulase/xylanase), to produce a stable and ready-to-eat bamboo shoot suspension. The synergistic treatment restructured native fibrous architecture into micron-scale fragments, as confirmed by microstructural (OM, SEM, CLSM) and FTIR spectroscopic analyses. Under conditions (2 % solids, 65 min wet milling, combined cellulase and xylanase treatment for 12 h), the suspension reached a maximum glucose content of 14.1 g/100g DW. All suspensions exhibited shear-thinning behavior; cellulase treatment, in particular, markedly reduced viscoelastic moduli, leading to a more fluid-like yet remarkably stable suspension. This study demonstrates a clean-label strategy for valorizing underutilized bamboo biomass into structured and ready-to-eat food systems, which offers mechanistic insights into the microstructure–stability relationship of plant-based suspensions for their broader application in functional food formulations.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104176"},"PeriodicalIF":6.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144925848","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":"Experimental and numerical analysis of heat and mass transfer in various food products during vacuum freezing","authors":"Jakub Chrobak ,&nbsp;Michal Palacz ,&nbsp;Jacek Smolka ,&nbsp;Ignat Tolstorebrov ,&nbsp;Michal Stebel","doi":"10.1016/j.ifset.2025.104167","DOIUrl":"10.1016/j.ifset.2025.104167","url":null,"abstract":"<div><div>The aim of this study was to develop a validated numerical model of vacuum freezing for various food products. Effective precooling or prefreezing is crucial for preserving food quality and safety during multistep transport. The developed CFD model describes heat and mass transfer during the entire vacuum freezing process of various food products, including the phase change stage. To model supercooling and nucleation phenomena during freezing, apparent specific heat was introduced at the initial freezing temperature, demonstrating a temperature plateau during the phase transition of the simulation. The model was validated using an experimental test rig designed for vacuum freezing and storing small batches of food products. Compared with the experimental data, the accuracy of the temperature predicted via the model, as evaluated by the relative root mean square error, was 8.1%. The validated model was then used to predict the temperature profiles of three fruits that had the same shape but differed in composition, as well as in their physical and thermal properties. The results show that food products with higher permeability freeze significantly faster than foods with lower permeability. Moreover, the effects of the surface-to-volume ratio on the process efficiency for three different shapes of mango were investigated via vacuum freezing. The study revealed that a shape with a 36% greater surface-to-volume ratio, compared with another shape of the same volume, reduced the vacuum freezing time by 50%. Furthermore, the impact of the pumping speed on the effectiveness of vacuum freezing was evaluated. The results revealed that increasing the pumping speed by a factor of ten improved the cooling and freezing time by only 13%.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104167"},"PeriodicalIF":6.8,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144918938","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":"Lactose removal in dairy products using immobilized on glass plates polyelectrolyte microcapsules with encapsulated β-galactosidase","authors":"Yuri S. Chebykin ,&nbsp;Egor V. Musin ,&nbsp;Aleksandr L. Kim ,&nbsp;Sergey A. Tikhonenko","doi":"10.1016/j.ifset.2025.104180","DOIUrl":"10.1016/j.ifset.2025.104180","url":null,"abstract":"<div><div>Lactose malabsorption affects a significant portion of the global population, necessitating effective strategies for lactose removal in dairy products. Current enzymatic methods face challenges such as high costs, enzyme instability, and contamination risks. This study introduces a novel system for lactose hydrolysis using β-galactosidase encapsulated in polyelectrolyte microcapsules (PMCs) immobilized on glass plates. Two systems, GP-β-Gal_PDADMAC and GP-β-Gal_PAH, were developed by layering polycations (polydiallyldimethylammonium chloride (PDADMAC) or poly(allylamine hydrochloride) (PAH)) and polyanions (polystyrene sulfonate (PSS)) to stabilize the enzyme-loaded PMCs. Both systems demonstrated comparable lactose hydrolysis efficiency and retained activity across temperature regimes (22–40 °C). Increasing the number of PMC layers and surface area enhanced productivity, particularly for GP-β-Gal_PAH, while reusability tests confirmed operational stability for at least five cycles. The GP-β-Gal_PAH system demonstrated successful lactose removal. With 8 million PMCs, approximately 50 % of lactose was hydrolyzed over 150 h. Increasing the PMC quantity to 32 million proved sufficient to achieve lactose-free dairy product standards (100 μg/mL) or low-lactose product thresholds (10 mg/mL). Optimal conditions for lactose hydrolysis were established as follows: Immobilization using PAH as the polycation (GP-β-Gal_PAH system); Solvent evaporation at 40 °C in a dry-heat chamber (4–6 h); Deposition of a single layer of PMCs; Working surface area of 8 cm²; and Use of ≥32 million PMCs to hydrolyze lactose in 15 mL of a 50 mg/mL lactose solution over 150 h of continuous incubation, where the hourly hydrolysis efficiency was ∼1 % per hour (reaching ∼74 % hydrolysis) initially, decreasing to ∼0.34 % per hour thereafter to achieve full hydrolysis. These findings highlight the potential of PMC-based immobilization as a scalable, cost-effective solution for lactose-free dairy production, addressing both industrial and consumer needs for safe, low-lactose alternatives.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104180"},"PeriodicalIF":6.8,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886175","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":"Quorum sensing mediated kefir grain extracellular matrix formation hypothesis based on biofilm","authors":"Zhiying Zhang,&nbsp;Changkang Xu,&nbsp;Yuejiao Yang,&nbsp;Ying Bai","doi":"10.1016/j.ifset.2025.104181","DOIUrl":"10.1016/j.ifset.2025.104181","url":null,"abstract":"<div><div>Kefir possesses numerous health benefits, but its starter kefir grains propagate slowly and can only be cultured from existing grains. To support the optimization of kefir fermentation and the development of functional foods, this study investigated the formation of kefir grain extracellular matrix. Focusing of biofilms and quorum sensing, we explored biofilm formation by dominant strains (one strain of <em>Lentilactobacillus kefiri</em>, one strain of <em>Kluyveromyces marxianus</em> and one strain of <em>Acetobacter fabarum</em> with strong biofilm formation capabilities) isolated from kefir to elucidate the mechanism of extracellular matrix formation. The monosaccharide composition and secondary structures of biofilms and kefir grain extracellular matrix were compared. Additionally, this study analyzed the relationship between biofilm formation by mixed culture of three dominant strains and autoinducer-2 activity and examined biofilms at different time points using scanning electron microscopy and co-aggregation microscopy. The results revealed that the biofilms formed by the mixed strains closely resembled the structure and composition of the kefir grain extracellular matrix and was mediated by quorum sensing. <em>L. kefiri</em> and <em>A. fabarum</em> were observed to encapsulate <em>K. marxianus</em> to form biofilms. This study is the first to provide an understanding of the quorum sensing-mediated formation of the kefir grain extracellular matrix, providing a foundation for transitioning from traditional kefir grain fermentation to design synthetic kefir grains.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104181"},"PeriodicalIF":6.8,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886176","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":"Ohmic heating-assisted synthesis of chlorophyll-sensitized TiO2 for enhanced visible light-driven photocatalytic antimicrobial activity","authors":"Gi-Hyeok Lee ,&nbsp;Dong-Hyun Kang","doi":"10.1016/j.ifset.2025.104179","DOIUrl":"10.1016/j.ifset.2025.104179","url":null,"abstract":"<div><div>Visible light-driven (VLD) photocatalytic inactivation has emerged as a promising approach to disinfection of foodborne pathogens due to its safety and eco-friendliness. Titanium dioxide (TiO₂), despite its widespread use as a photocatalyst, is limited in VLD applications because of its wide bandgap and rapid electron–hole recombination. To overcome these limitations, we propose a novel sensitization strategy using ohmic heating (OH) at 60 Hz to functionalize TiO₂ with the natural pigment chlorophyll. The optimal sensitization conditions were identified as 50 °C and 3.36 wt% chlorophyll loading. Chlorophyll-sensitized TiO₂ (Chl-TiO₂) prepared via OH exhibited a 2 log CFU/mL higher inactivation of <em>Staphylococcus aureus</em> and <em>Listeria monocytogenes</em> in phosphate-buffered saline under visible light (&gt; 400 nm) irradiation for 1 h (62.52 J/cm²) compared to conventional heating-assisted Chl-TiO₂ nanoparticles. The enhanced antimicrobial activity of OH-assisted Chl-TiO₂ was associated with increased membrane damage, lipid peroxidation, DNA damage, and elevated intracellular reactive oxygen species (ROS) generation. Nanoparticle characterization further revealed greater chlorophyll <em>a</em>dsorption in OH-assisted Chl-TiO₂. This enhanced chlorophyll loading contributed to improved photocatalytic properties through stronger hole oxidation potential and suppressed electron–hole recombination. Furthermore, the OH-assisted Chl-TiO₂ was incorporated into carrageenan-based nanocomposite films to evaluate their potential for industrial applications. The combination of optimized film and 4 h (250.08 J/cm²) of visible light exposure inactivated <em>S. aureus</em> and L. <em>monocytogenes</em> on cantaloupe surfaces by up to 1.80 and 1.88 log CFU/g, respectively. These films demonstrated enhanced antimicrobial activity and improved mechanical properties. These findings highlight the potential of OH-assisted Chl-TiO₂ nanocomposite films in packaging materials for the preservation of fresh produce.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104179"},"PeriodicalIF":6.8,"publicationDate":"2025-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144893205","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":"Solid-state microwave phase control for improved heating patterns in single-mode cavities","authors":"Xu Zhou ,&nbsp;Zhongwei Tang ,&nbsp;Patrick D. Pedrow ,&nbsp;Juming Tang","doi":"10.1016/j.ifset.2025.104175","DOIUrl":"10.1016/j.ifset.2025.104175","url":null,"abstract":"<div><div>Phase control is a unique feature of solid-state microwave generators. This study investigated how solid-state phase affected microwave fields and heating patterns of foods in a 915 MHz single-mode cavity of Microwave-Assisted Pasteurization System (MAPS). A 3D computer simulation model was developed and experimentally validated using a chemical marker method. Results showed that adjusting the phase differences between the top and bottom microwave entry ports shifted electric fields patterns and moved hot and cold zones vertically along the depth of food packages. Simulations also demonstrated that phase control can align high microwave energy zones with the central layers of food packages of varying thicknesses. This would otherwise require physical conveyor adjustments in commercial microwave systems. The study provides the first experimental validation of solid-state phase control in a 915 MHz single-mode cavity and establishes a modeling framework for dynamic phase control in industrial microwave processing.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104175"},"PeriodicalIF":6.8,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144890176","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 black tea quality through shaking: Integrated metabolomic and transcriptomic analysis reveals the mechanism of shaking on quality-related components during tea processing","authors":"Mingjin Li ,&nbsp;Hao Xu ,&nbsp;Hongyu Chen ,&nbsp;Qiuao Chen ,&nbsp;Fengjiao Ding ,&nbsp;Feiquan Wang ,&nbsp;Naixing Ye ,&nbsp;Xiaoli Jia ,&nbsp;Kun Zhang ,&nbsp;Shan Jin","doi":"10.1016/j.ifset.2025.104174","DOIUrl":"10.1016/j.ifset.2025.104174","url":null,"abstract":"<div><div>The quality differences between traditional black tea (NS) and shaken black tea (S), as well as the specific effects of shaking on quality-related metabolites and gene regulation in black tea, remain unclear. This study found that mechanical disruption during shaking facilitates the release of cellular contents, enhances polyphenol oxidase (<em>PPO)</em> gene expression levels, and modulates the synthesis of theanine, phenolic acids and proanthocyanidins as well as flavonoid metabolism, thereby promoting the accumulation of theanine (increased by 87.17 % in S vs NS), theaflavins (21.50 %), phenolic acids (19.14 %), proanthocyanidins (17.67 %), and flavonoid glycosides (13.52 %). This deepened infusion color and made its taste more smooth, thick, and mellow, thereby improving its taste and infusion color quality. Furthermore, shaking upregulates terpene synthase (<em>TPS)</em> gene expression and promotes volatile release through modulation of terpenoid, fatty acid, and amino acid metabolic pathways. However, the structural damage to tea leaves leads to a relatively low retention rate of volatile components in the finished tea. This phenomenon enhances the overall floral and sweet attributes of the tea, thereby improving its aroma quality. This study systematically elucidates the molecular mechanisms underlying the effects of shaking on black tea quality formation, filling the research gap regarding the relationship between mechanical disruption during shaking and quality-related metabolic regulation. Furthermore, it provides both theoretical foundations and technical guidance for the targeted and standardized processing of high-quality black tea.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104174"},"PeriodicalIF":6.8,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144895053","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":"Cortex degradation plays a critical role in modulating the pressure resistance of Bacillus spores and their inactivation under high-pressure treatments","authors":"Fengzhi Lyu,&nbsp;Zhidong Jiang,&nbsp;Qiuyu Meng,&nbsp;Tianyu Zhang,&nbsp;Dong Yang,&nbsp;Lei Rao,&nbsp;Xiaojun Liao","doi":"10.1016/j.ifset.2025.104177","DOIUrl":"10.1016/j.ifset.2025.104177","url":null,"abstract":"<div><div>High hydrostatic pressure (HHP) is an emerging non-thermal technology capable of inducing spore germination and inactivation. However, the structural determinants of pressure resistance in germinated spores remain poorly understood. This study investigated the role of cortex degradation and other spore structures in the effectiveness of a germination-inactivation strategy using combined HHP treatments (200 MPa–500 MPa, or 500 MPa–500 MPa). Our results showed that HHP (100 to 500 MPa) induced germination and heat resistance loss in <em>Bacillus subtilis</em> and <em>B. cereus</em> spores. Cortex degradation induced by HHP, primarily mediated by CwlJ, contributed to the loss of pressure resistance and enhanced subsequent 500 MPa inactivation of <em>B. subtilis</em> spores. Incubation at 37 °C following 500 MPa treatment promoted further cortex degradation and enhanced inactivation during subsequent 500 MPa treatment, but this effect was abolished in spores with defective germinant receptors. Furthermore, spore coat defect lowered pressure resistance and improved inactivation in the combined 200 MPa and 500 MPa treatment, whereas deletion of small acid-soluble proteins had no effect. Finally, structural analyses supported that cortex degradation plays a crucial role in inner membrane damage and spore inactivation via HHP. These findings highlight cortex degradation as a key intermediate step in pressure-mediated spore inactivation and provide valuable insights for designing efficient non-thermal sterilization strategies.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104177"},"PeriodicalIF":6.8,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144886177","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":"Ultra-high pressure and synthetic biology strategies for producing high-value natural D-pinitol in soybean meal","authors":"Hao Chen ,&nbsp;Qinjie Wu ,&nbsp;Huiying Zheng ,&nbsp;Yuchen Ding ,&nbsp;Jiangting Wu ,&nbsp;Mengfei Ren ,&nbsp;Yan Chen","doi":"10.1016/j.ifset.2025.104173","DOIUrl":"10.1016/j.ifset.2025.104173","url":null,"abstract":"<div><div>D-pinitol (DP) is a natural cyclic alcohol with antioxidant and antidiabetic properties and is a synthetic precursor of D-chiral inositol (DCI), which has a variety of effects. However, traditional methods of extracting and purifying DP are costly, inefficient, and environmentally problematic. This study developed an integrated green process combining ultra-high pressure (UHP ≥ 100 MPa) with microbial fermentation to enhance DP production from low-cost soybean meal. We optimized UHP parameters (400 MPa, 15 min) for efficient cell wall disruption and combined this with multi-objective optimization (using the NSGA-II algorithm and Box-Behnken design) to establish optimal fermentation conditions: a 50 h fermentation time, an initial pH of 5.1, a sugar concentration of 15.4°Brix, and a 2.3 % yeast extract addition. This integrated strategy significantly improved digestible protein yield while maximizing sugar utilization and reducing organic solvent consumption. These results establish a sustainable and scalable approach for high-value soybean meal utilization and industrial DP production, advancing potential applications in functional foods and pharmaceuticals.</div></div><div><h3>Keywords</h3><div><ul><li><span>•</span><span><div>D-pinitol</div><div>Ultra-high pressure extraction</div><div>Microbial fermentation</div><div>Soybean meal</div></span></li></ul></div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104173"},"PeriodicalIF":6.8,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144895054","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":"Aquafaba, A recent plant-based additive: Development of techno-functionality, powderization and recent advances in production, utilization and functionality","authors":"Aslıhan HANOĞLU,&nbsp;Mehmet Murat KARAOĞLU","doi":"10.1016/j.ifset.2025.104170","DOIUrl":"10.1016/j.ifset.2025.104170","url":null,"abstract":"<div><div>Plant-based foods are increasingly in demand around the world due to their positive effects on human health and contributions to environmental sustainability. Aquafaba is a plant-based recycled food additive that has become very popular in recent years. It is obtained from the liquid left over from cooking legumes, and has the functions of foaming, gelling and emulsification. Current use areas of aquafaba have expanded considerably in many types of bakery, dairy and other food products. Recently, studies have focused on solving some problems related to aquafaba, especially low and unstable functional solids content and low yield due to the high amount of water found in the natural aquafaba form. These problems have been addressed in two ways: enhancing the functions of existing functional components by various treatments or relatively increasing the amount of functional components by reducing the water content by various techniques. Ultrasound, high pressure and fermentation processes are popular methods that show promising results in terms of improvement of functional properties compared to other methods. In terms of powderization of aquafaba, spray drying studies have received passing grades in terms of product quality with a relatively sufficient amount of experiments. In this review, techniques used to improve the techno-functional properties of aquafaba, and production of aquafaba powder are reviewed. In addition, aquafaba production method, compositional and functional properties, and food usage areas are reviewed in an up-to-date manner.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104170"},"PeriodicalIF":6.8,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144879838","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}