Journal of Food Engineering最新文献

{"title":"CFD-augmented deep learning for accurate non-destructive prediction of squid drying behavior using RGB images","authors":"Timilehin Martins Oyinloye ,&nbsp;Won Byong Yoon","doi":"10.1016/j.jfoodeng.2025.112919","DOIUrl":"10.1016/j.jfoodeng.2025.112919","url":null,"abstract":"<div><div>This study presents a multimodal deep learning framework for non-destructive prediction of squid drying characteristics under varying drying strategies and temperatures. Drying behavior was characterized by analyzing moisture ratio (MR) and drying rate curves, which revealed faster moisture removal under intermittent drying (ID) compared to continuous drying (CD), particularly at 50 °C. Computational fluid dynamics (CFD) simulations accurately captured internal moisture and temperature distributions (RMSE &lt;0.061 for MR; &lt;2.12 °C for temperature), providing critical image data that compensated for the limitations of real image datasets and surface-based measurements. Convolutional neural network (CNN) models were individually trained using RGB images, infrared (IR) thermal images, and CFD-generated contours. The CFD-trained model achieved the highest classification accuracy (95.7 %), demonstrating the advantage of internal dynamic representation. However, the RGB-only model performed less reliably (87.8 %), particularly during later drying stages when surface changes diminished. To overcome this limitation, we trained a multimodal CNN using RGB, IR, and CFD data, and deployed it using only RGB images. The resulting model achieved &gt;99 % accuracy in classifying drying stages across all conditions, including challenging ID scenarios. This improvement is attributed to cross-modal feature abstraction and knowledge transfer enabled by CFD-augmented training, allowing internal drying dynamics to be inferred from surface-level RGB inputs. This approach effectively bridges the gap between limited experimental imaging and rich, physically-informed simulation data. Compared to traditional sensor-based or unimodal image-based methods, this framework offers a more accurate and scalable solution for visual monitoring of drying processes, particularly in scenarios where internal measurements are inaccessible or cost-prohibitive.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112919"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Low-frequency magnetic field aids marination: Enhanced mass transfer, maintained the integrity of fibers","authors":"Lixin Du,&nbsp;Qihan Liu,&nbsp;Guanghong Zhou,&nbsp;Keping Ye","doi":"10.1016/j.jfoodeng.2025.112944","DOIUrl":"10.1016/j.jfoodeng.2025.112944","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of alternating magnetic field treatment on the mass transfer rate, microstructure, water retention, and texture of beef during the marination process. Results demonstrated that both Sodium chloride (NaCl) content and moisture content in beef were significantly increased after alternating magnetic field-assisted marination compared to conventional static marination. Mass transfer was modeled using Fick's second law, which provided a good fit to the experimental data in the marination process. The diffusion coefficients (D-values) of NaCl and moisture were found to increase significantly with increasing magnetic field intensity, respectively. Specifically, alternating magnetic field-assisted marination with an intensity of 5 mT for 90 min resulted in a maximum increase of 21.77 % in NaCl content and a 1.98 % improvement in moisture content. In addition, microstructural analysis suggested that the accelerated marination induced by the alternating magnetic field might be due to the fact that the alternating magnetic field promoted the expansion of myofibrillar gaps in muscles, thereby enhancing the permeation rate of NaCl and moisture. The cooking loss reduced by marination assisted with a 5 mT magnetic field in beef tenderloin, although no significant negative impact in tenderness was observed compared to static marination. This study demonstrates that a low-frequency alternating magnetic field can simultaneously enhance marination efficiency and maintain myofibrillar structural integrity, providing a potential alternative to conventional physical methods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112944"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 three-phase mathematical model to monitor alcoholic fermentation and phenolic extraction of Vitis Vinifera L. red wines","authors":"Kiera Lambrecht ,&nbsp;Tobias Louw ,&nbsp;Wessel du Toit ,&nbsp;Jose Luis Aleixandre-Tudo","doi":"10.1016/j.jfoodeng.2025.112932","DOIUrl":"10.1016/j.jfoodeng.2025.112932","url":null,"abstract":"<div><div>The main goal of this study was to explore the development and validation of a dynamic mathematical model to describe the oenological and phenolic development during the alcoholic fermentation process of red wines. A three-phase model including the cap, must and lees phases was attempted. The model uses grape compositional data to forecast the expected progression of phenolic extraction and production of fermentative products. The likelihood of the calculated parameters was tested on a new set of fermentations to assess model accuracy and robustness. In addition, the model parameters were explored to determine the range of applicability of the proposed mathematical model. For the must phase, the phenolic and some of the most relevant oenological parameters have shown R² often higher than 0.8 and mean average predictive error (MAPE) below 20 % indicating comparable levels of accuracy to those presented in literature while also expanding on the number of components of interest. Moreover, model validation has shown that model performance can be affected by fermentation temperature, especially when fermentations are conducted at higher temperatures (28 °C). The mathematical model presented in this study was able to accurately forecast the fermentation kinetics of both phenolic and oenological parameters. The model incorporated the polymerisation of anthocyanins and the transfer of compounds to the lees phase representing a step forward in understanding the kinetics of red wine fermentation and contributes to the development of future methods for monitoring and controlling red wine fermentations.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112932"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 multiscale approach to ultrasound-assisted extraction of tea polyphenols: machine learning process optimization, kinetic modeling, and molecular dynamics simulation","authors":"Hassan A. Saeed ,&nbsp;Andriamamonjy H. Rosa ,&nbsp;Balarabe B. Ismail ,&nbsp;Wenjun Wang ,&nbsp;Donghong Liu","doi":"10.1016/j.jfoodeng.2025.112958","DOIUrl":"10.1016/j.jfoodeng.2025.112958","url":null,"abstract":"<div><div>The efficient recovery of bioactive compounds is a critical challenge demanding advanced process optimization and deep mechanistic understanding. This study presents a multiscale framework for optimizing ultrasound-assisted extraction (UAE) of polyphenols in scientifically uncharacterized Huangshan–Chaoqing (HC) green tea, used as a model system. Machine learning (ML) approaches, such as Extreme Gradient Boosting (XGboost), Random Forest (RF), and Artificial Neural Network (ANN) and kinetic models were combined with molecular dynamics (MD) simulations to optimize UAE and explore the mechanisms involved. Among the ML models, ANN and XGBoost demonstrated superior accuracy in predicting optimal total phenolic content (TPC) (R² = 0.97) and DPPH radical scavenging activity (R² = 0.99), identifying power density as an essential process parameter. Moreover, the predicted optimal conditions were experimentally validated, with an absolute average deviation of 3.92 mgGAE/100g and 0.25 mgTrolox/100g for TPC and DPPH, respectively. Kinetic studies showed that a phenomenological model accurately described the two-stage extraction process involving an initial rapid rate followed by a slower rate until equilibrium. SEM revealed severe cellular disruption and enhanced porosity under UAE. MD simulations driven by experimentally measured bulk temperatures from UAE demonstrated that thermal effects enhance catechin diffusivity by increasing molecular flexibility and reducing intermolecular hydrogen bonds. The diffusion coefficients calculated from the MD simulations agreed with those derived from the experimental kinetic data, validating the computational model. This integrated research provides a multiscale understanding of the UAE process, establishing a rational framework for designing and intensifying the extraction of high-value natural products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112958"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 high-pressure homogenization on surfactant-free starch-oil films","authors":"Xi-ying Xu ,&nbsp;Dong-ming Gao ,&nbsp;Xu Yao ,&nbsp;Zi-xu Zheng ,&nbsp;Zong-qiang Fu ,&nbsp;Gang Li ,&nbsp;Fei-fei Li","doi":"10.1016/j.jfoodeng.2025.112939","DOIUrl":"10.1016/j.jfoodeng.2025.112939","url":null,"abstract":"<div><div>This study aimed to improve the properties of surfactant-free starch-oil film-forming dispersions and the corresponding films. High-pressure homogenization (HPH) was applied to process the dispersions. With increasing homogenization pressure, both the apparent viscosity and particle size of the dispersions decreased significantly. Confocal laser scanning microscope revealed a uniform distribution of oil droplets within the dispersions. The HPH treatment not only improved the surface smoothness and transparency of the resulting films but also increased their retrogradation enthalpy and glass transition temperature. As the homogenization pressure increased from 0 MPa to 50 MPa, the water vapor permeability and moisture content of the films decreased, while the water contact angle rose from 38.33° to 53.00°. Furthermore, the tensile strength improved from 3.96 MPa to 6.30 MPa. In conclusion, HPH effectively enhances the stability of surfactant-free starch-oil film-forming dispersions, yielding films with superior mechanical strength and moisture barrier properties.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112939"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tailoring properties of corn starch via active extrusion: Key role of feed moisture","authors":"Xiaoshuai Yu ,&nbsp;Jiangkai Zeng ,&nbsp;Jinjie Huo ,&nbsp;Jinming Ma ,&nbsp;Jiaqi Song ,&nbsp;Lin Wang ,&nbsp;Mohamed E. Hassan ,&nbsp;Yixin Peng ,&nbsp;Bo Bo ,&nbsp;Zhigang Xiao ,&nbsp;Yumin Duan","doi":"10.1016/j.jfoodeng.2025.112946","DOIUrl":"10.1016/j.jfoodeng.2025.112946","url":null,"abstract":"<div><div>Corn starch (CS) was modified using a one-step citric acid (CA) active extrusion. Based on the changes of system parameters, the influence of feed moisture on structural, pasting and gel properties of modified starch (ECSCA) were investigated. Results showed that the residence time of material, die pressure, torque and specific mechanical energy (SME) were closely related to feed moisture. FTIR and density functional theory (DFT) analysis confirmed that esterification had occurred and there were ester bonds between CS and CA, which altered surface morphology and particle size of CS. The relative crystallinity and short-range ordered degree of ECSCA showed a decreasing trend when feed moisture increased from 30 % to 35 %, whereas the higher level of feed moisture (37.5 % and 40 %) led to an opposite effect. Compared with natural CS, ECSCA exhibited a lower gelatinization enthalpy (ΔH), peak viscosity (PV) and setback viscosity (SB). The ΔH and PV of ECSCA reduced from 1.53 J/g and 631 cp to 1.08 J/g and 466 cp when feed moisture enhanced from 30 % to 32.5 %, while there was an increasing trend for ΔH and PV when feed moisture further increased. Additionally, increasing feed moisture reduced strength of ECSCA gels as well as altered rheological properties and water distribution of ECSCA gels. These results demonstrated that feed moisture regulated the effect of CA on starch modification via affecting the extrusion environment, which was helpful to broaden the application of one-step active extrusion in starch modification<strong>.</strong></div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112946"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vacuum contact drying of dairy gel granules supported by in-line monitoring of the moisture content","authors":"Jennifer Frank ,&nbsp;Laura Maria Sieben ,&nbsp;Nora Alina Topp ,&nbsp;Jörg Hinrichs ,&nbsp;Reinhard Kohlus","doi":"10.1016/j.jfoodeng.2025.112961","DOIUrl":"10.1016/j.jfoodeng.2025.112961","url":null,"abstract":"<div><div>By producing a storable intermediate during cheese processing by drying new flexibility is gained. Thereby, cheese can be produced detached from the production of intermediate granules and whey. The dairy gel granules tend to agglomerate without agitation and oil-out or plasticise at high temperatures making them a highly challenging product for drying. Contact drying in a modified Lödige ploughshare mixer was performed due to the possibility to apply sufficient agitation and to operate under vacuum. A design of experiments with varying granule types and jacket temperatures was performed and different responses analysed regarding drying efficiency. A higher drying temperature resulted in higher drying rates and consequently lower final moisture contents and a_W values. For more insight into the drying process, two different in-line measurement techniques were installed and calibrated for monitoring of the moisture content. While the capacitive moisture measurement could not be calibrated, the near-infrared spectroscopy was successfully calibrated with a data selection via partial least squares regression with 2nd derivative pre-processing and seven factors as a first step to a smart and dynamic drying process, where the drying parameters can be adapted to the current product properties of the granules.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112961"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Incorporation of natural polyphenols, obtained from blueberry by-products, as active agent for raspberry packaging applications","authors":"Federica Alchera ,&nbsp;Alice Varaldo ,&nbsp;Claudio Cecone ,&nbsp;Giovanna Giacalone ,&nbsp;Pierangiola Bracco ,&nbsp;Marco Zanetti ,&nbsp;Marco Ginepro","doi":"10.1016/j.jfoodeng.2025.112905","DOIUrl":"10.1016/j.jfoodeng.2025.112905","url":null,"abstract":"<div><div>The study explores the extraction of polyphenols from blueberry by-products, using a green extraction method, and their incorporation into poly-butylene adipate terephthalate (PBAT) electrospun pads for potential use in active packaging. Different solvents were evaluated for their efficiency in extracting polyphenols. The extract obtained using ethanol as a solvent was used for pad production (TPC 370 mg/L). After solubilizing the active extract in the polymer, electrospinning technique was used for obtained the active mat. The resulting active pads were characterized to confirming the preservation of PBAT's structural integrity and thermal stability. Kinetic release tests demonstrated a rapid release of polyphenols compounds into a food simulant (acetic acid 3 % v/v), with nearly complete release observed within 5 h (maximum release 98 %). Raspberries shelf-life test has been applied to test the pads performances. A control packaging and an active packaging were compared over an 11-day storage period that simulated a realistic fruit supply chain: four days of cold refrigeration at 4 °C followed by storage at 15 °C until day 11, simulating supermarket refrigerated display cases. The active pads significantly reduced the fruits incidence of disease and maintained total polyphenol content throughout storage, without negatively impacting weight loss parameters. Overall, the study highlights the potential of utilizing natural polyphenols from food waste in creating sustainable, bioactive packaging solutions that enhance the shelf life and quality of perishable fruits.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112905"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermokinetic parameters of vitamin C and total carotenoids in carrot: Prediction and validation of their retention via 3D finite element modelling","authors":"Miriam Gil-Gaxiola ,&nbsp;Olivia Caro-Hernández ,&nbsp;Marco Carrazco-Escalante ,&nbsp;Rosalina Iribe-Salazar ,&nbsp;Yessica Vázquez-López ,&nbsp;Melissa González-Camacho ,&nbsp;Roberto Gutiérrez-Dorado ,&nbsp;José Caro-Corrales","doi":"10.1016/j.jfoodeng.2025.112957","DOIUrl":"10.1016/j.jfoodeng.2025.112957","url":null,"abstract":"<div><div>The impact of thermal processing on the stability of bioactive compounds, including vitamin C and total carotenoids, can be reliably predicted using the Finite Element Method (FEM) to estimate temperature histories. This study aimed to integrate experimentally determined thermokinetic parameters, <em>D</em>_<em>T</em> and <em>z</em>, of vitamin C and total carotenoids in carrots with 3D FEM-predicted temperature histories, incorporating temperature-dependent thermophysical properties, to predict and validate their retention during thermal processing. Vitamin C retention (<em>VCR</em>) and total carotenoids retention (<em>TCR</em>) were estimated from 3D FEM-predicted temperature histories (FEMTH) and compared with retentions obtained from experimental temperature histories (ETH) and observed experimental retentions. A completely randomised design was applied for vitamin C and total carotenoids contents considering temperature (50, 60, 70, 80, and 95 °C) and time (1, 2, 3, 4, and 5 min) as factors, and <em>D</em>_<em>T</em> was assessed for each temperature. The <em>D</em>_<em>T</em> for vitamin C ranged from 49.2 to 10.4 min and for carotenoids from 161.6 to 52.5 min; decreasing with temperature. The <em>z</em>-parameter was 65.7 °C for vitamin C and 93.6 °C for carotenoids. The <em>VCR</em> predicted from FEMTH and ETH, and experimentally measured was 54.6, 55.4, and 54.8 %, while <em>TCR</em> was 86.7, 86.9, and 86.6 %, respectively. The activation energy for vitamin C and carotenoids was 34.6 and 24.4 kJ/mol, respectively. Validation confirmed that integrating thermokinetic parameters with FEMTH and ETH accurately predicted <em>VCR</em> and <em>TCR</em> during blanching, demonstrating the importance of considering specific vegetables extracts due to variability in nutrient distribution.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112957"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of heat-induced oat drink fouling: Design and validation of a technical-scale test system","authors":"Phillip Müter,&nbsp;Jörg Hinrichs","doi":"10.1016/j.jfoodeng.2025.112943","DOIUrl":"10.1016/j.jfoodeng.2025.112943","url":null,"abstract":"<div><div>Production of shelf-stable oat drinks typically relies on ultra-high-temperature (UHT) treatment to ensure microbiological safety and shelf stability. This process is often challenged by severe fouling formation, reducing process efficiency and sustainability. While fouling mechanisms in dairy systems are well characterized, investigations into fouling of oat-based beverages are lacking. This study presents a systematic approach to study fouling of oat drinks under conditions representative of the hot surface temperatures encountered in UHT heat exchangers. A self-designed, technical-scale fouling test system was employed and the production of oat-based fouling material was validated for high reproducibility. The impact of key fouling parameters, including mass flow rate (<em>ṁ</em> between 100 and 400 kg h⁻¹), operation time (<em>t</em> between 60 and 120 min) and heating temperatures (ϑ_Fouling between 75 and 150 °C), was systematically assessed. Using the reference oat-based fouling material, fouling was first observed at 120 °C and increased with temperature. Deposit analysis revealed a dry, firm fouling structure with ≥90 % dry matter and &lt;20 % protein in dry matter. Variations in mass flow rate and operation time influenced deposit mass but not structure or composition. For non-enzymatically treated oat supernatant, fouling occurred already at 90 °C and exhibited a wet, spongy structure. Overall, carbohydrates and protein were the dominant components in the fouling layer. Comparison of fouling experiments in batch recirculation and continuous mode showed no significant difference in weight or composition. The results provide the first systematic insights into fouling build-up and composition of oat-based drinks under UHT conditions and establish a basis for developing more efficient and sustainable processing strategies.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112943"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}