Journal of Food Engineering最新文献

{"title":"Probing the food packaging applications of green carbon quantum dots","authors":"Fathima C. S ,&nbsp;Akash M. Murali ,&nbsp;Sunish K. S ,&nbsp;Sobhi Daniel","doi":"10.1016/j.jfoodeng.2025.112575","DOIUrl":"10.1016/j.jfoodeng.2025.112575","url":null,"abstract":"<div><div>Carbon quantum dots (CQDs) have emerged as promising nanomaterials due to their low toxicity, high aqueous solubility, high electrical conductivity, and remarkable fluorescence properties. Their tunable emission, high intensity, biocompatibility, and ability to enhance mechanical, thermal, barrier, antioxidant, and antimicrobial properties make CQDs ideal for diverse applications, including innovative food packaging. This study explores the green synthesis of CQDs from agricultural waste fibres, namely jute, coconut husk, banana, and water hyacinth, designated as CQD1, CQD2, CQD3, and CQD4, respectively. The CQDs were embedded into a polyvinyl alcohol (PVA) matrix to fabricate composite films S1, S2, S3, and S4, which were extensively characterized for their physicochemical and functional properties. Mechanical analysis revealed significant improvements in the tensile strength and elongation at break of all composite films, particularly for the S4 film, which increased to 1.72 ± 0.002 MPa and 223.8 ± 0.535 %, respectively, compared to the pure PVA film (1.00 ± 0.007 Mpa and 111.70 ± 0.433 %). Water barrier properties were enhanced, with the S4 film exhibiting the lowest swelling index (47.28 ± 0.022 %) and solubility (30.52 ± 0.042 %) compared to pure PVA (77.89 ± 0.058 % and 65.76 ± 0.045 %, respectively). Gas barrier properties were significantly improved, with the S1 film reducing oxygen permeability (OP) by 36.44 % (2.18 ± 0.023 cm³ m⁻¹ 24 h⁻¹ atm⁻¹) and the S4 film exhibiting the lowest water vapor transmission rate (WVTR) of 95.11 ± 0.029 g m⁻² h⁻¹. The UV-blocking efficacy of all films exceeded 89 %, with S4 achieving 92.55 %. Antimicrobial assays demonstrated that S1 and S2 effectively inhibited <em>Bacillus cereus</em> and <em>Salmonella typhi</em>. Additionally, all films exhibited biofilm inhibitory activity, with S4 showing 100 % inhibition against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. In food packaging evaluations, the S3 and S4 films extended the shelf life of plums and bananas by up to 15 and 6 days, respectively, by reducing spoilage. Cytotoxicity studies using the MTT assay revealed that S3 and S4 films had IC₅₀ values of 279.5 μg/mL and 260.35 μg/mL, respectively, indicating low cytotoxicity and excellent biocompatibility. These findings highlight the potential of CQDs derived from agricultural waste fibres as sustainable additives with multifunctional properties, making them promising materials for active food packaging applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112575"},"PeriodicalIF":5.3,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705050","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":"Functionalization of a poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch film with olive leaf extract and its impact on postharvest green pepper quality","authors":"Lidia Verano-Naranjo ,&nbsp;Cristina Cejudo-Bastante ,&nbsp;Lourdes Casas ,&nbsp;Cristina Lasanta ,&nbsp;Carmen S.R. Freire ,&nbsp;Carla Vilela ,&nbsp;Casimiro Mantell","doi":"10.1016/j.jfoodeng.2025.112582","DOIUrl":"10.1016/j.jfoodeng.2025.112582","url":null,"abstract":"<div><div>In the context of packaging innovation, active packaging using biodegradable polymers offers a viable alternative for preserving fresh products by ensuring microbial stability and reducing cold damage. This eco-friendly approach also combines green technology (supercritical impregnation) and a natural olive leaf extract (OLE). The development films exhibited, especially on those impregnated at 400 bar/55 °C, a suitable impregnation level (19.8 ± 3.2 % w/w OLE) and significant antioxidant activity (0.44 ± 0.08 gTEAC/100g film) to exert preservative action. Moreover, OLE preserved the water barrier properties and enhanced light-blocking capabilities of films. These properties were key to the extension of the shelf life of green peppers, as the impregnated films provided better color protection and reduced aerobic counts (3.95 ± 0.10 against 4.50 ± 0.08 log CFU/g) compared to non-impregnated films, reducing the chilling injury symptoms in 20 days of assay.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112582"},"PeriodicalIF":5.3,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682372","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":"Assessment of the polyphenol recovery from white wine lees via non-ionic polymeric resins","authors":"Martina Gaglianò ,&nbsp;Antonio D. Rodriguez-Lopez ,&nbsp;Carmela Conidi ,&nbsp;Alfredo Cassano ,&nbsp;Giuseppina De Luca ,&nbsp;Esperanza M. Garcia-Castello","doi":"10.1016/j.jfoodeng.2025.112576","DOIUrl":"10.1016/j.jfoodeng.2025.112576","url":null,"abstract":"<div><div>Wine lees, a significant by-product of the wine industry, are an underutilized but valuable resource for nutraceutical recovery, as they are rich in bioactive compounds, particularly polyphenols. This study introduces a novel and eco-friendly method for extracting and purifying polyphenols from white grape wine lees. Solid-liquid extraction was conducted using water and a 25 % w/w ethanol-water hydroalcoholic solution, resulting in aqueous (Aq) and hydroalcoholic (HA) extracts. Five food-grade, non-ionic polymeric resins (XAD7HP, XAD16HP, MN202, PAD900, and PAD950) were evaluated for polyphenol purification. Resin MN202 emerged as the most effective for this purpose.</div><div>Under static conditions with the Aqueous extract, the MN202 resin achieved an adsorption ratio (AR) of up to 60.5 % and a desorption ratio of 97.9 %, yielding a total adsorption-desorption efficiency (TADY) of 59.2 %. In contrast, the TADY for glucose and fructose was minimal at just 0.36 % and 11.25 %, respectively, highlighting the resin's high selectivity for separating polyphenols from sugars. Adsorption isotherms (Langmuir, Freundlich, Sips, and Redlich-Peterson) followed the Langmuir isotherm model, indicating monolayer adsorption. Both adsorption and desorption conformed to pseudo-second-order kinetics, dominated by multilayer intraparticle diffusion. Under dynamic conditions, polyphenol recovery decreased to 44 %, though the purified polyphenols remained suitable for high-value applications. Overall, this process potentially provides a promising and sustainable approach for recovering polyphenols from wine lees, with strong potential for scaling and use in nutraceutical and antioxidant products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112576"},"PeriodicalIF":5.3,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143726118","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":"Development of a pilot ultrasound equipment and its optimal parameters for the rapid debitterizing of apricot kernels","authors":"Chen-Xiang Zhang,&nbsp;Guangmin Nie,&nbsp;Xue-Hui Fan,&nbsp;Ya-Qi Lin,&nbsp;Qing-An Zhang","doi":"10.1016/j.jfoodeng.2025.112581","DOIUrl":"10.1016/j.jfoodeng.2025.112581","url":null,"abstract":"<div><div>Ultrasound has previously been proven to improve the efficiency of apricot kernels debitterizing process at the laboratory level, while the information on the industrial equipment is not available. In order to investigate the feasibility in industrial application, a continuous countercurrent pilot ultrasound equipment was developed. The mechanical structure and parameters of the prototype were designed by AutoCAD software, and the acoustic pressure distribution with different transducer arrangements and frequencies was simulated by COMSOL Multiphysics software. The pilot test was conducted on the prototype to optimize the conditions and verify the debitterizing effect. Overall, the equipment was consisted of five sections including crushing, conveying, ultrasonic, water circulation and control systems with the dimension of 6670 × 980 × 2850 mm. The optimal installation parameters for the transducers were frequency of 28 kHz, spacing 225 mm and angle 100°. Compared to the industrial debitterizing time for 48 h, it could be shortened to 2.5 h using the developed prototype and the loss of apricot kernel components could be effectively reduced. The eco-efficiency comparison indicated that the equipment is energy-saving and environmentally friendly for industrialized production. In conclusion, the equipment prototype might be used for the industrial debitterizing of apricot kernels so as to greatly reduce the time and the resource waste.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112581"},"PeriodicalIF":5.3,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143726117","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":"Simulation and experiment of dry ice jet freezing on seedless lychee","authors":"Jinghong Ning ,&nbsp;Xin Yang ,&nbsp;Nuanhou Wang ,&nbsp;Qingyu Zhang ,&nbsp;Zhicheng Ma ,&nbsp;Xiang Bao","doi":"10.1016/j.jfoodeng.2025.112579","DOIUrl":"10.1016/j.jfoodeng.2025.112579","url":null,"abstract":"<div><div>In this study, a method utilizing dry ice jet for rapid freezing of seedless lychee is proposed. A rectangular rapid freezing chamber for dry ice jet freezing of lychee is designed. The temperature field and velocity field of lychee freezing process by dry ice jet in the rapid freezing chamber are simulated using COMSOL software. The effects of different inlet velocities (0.16 m/s, 0.20 m/s, 0.24 m/s, 0.28 m/s, 0.32 m/s), inlet radii (15 mm, 20 mm, 25 mm, 30 mm, and 35 mm), lychee arrangement, and tray perforation radii (5 mm, 8 mm, 10 mm) on the lychee freezing process are investigated. Additionally, a fan is installed at the bottom of the rapid freezing chamber to study the effect of velocities of fluid driven by the fan (0.5 m/s, 1.0 m/s, 1.5 m/s) on the freezing process, and compared with the freezing process without a fan. Results show that with increasing dry ice inlet velocity and inlet radius, the time required for lychee to reach freezing requirements decreases. The optimal freezing effect is achieved with an inlet velocity of 0.24 m/s, inlet radius of 15 mm, tray perforation radius of 8 mm, and lychee placement near the perforation hole. The addition of a fan has shortened the freezing time and improved the uniformity of freezing. When the velocity of fluid driven by the fan is 1.0 m/s, the enhancement effect on the freezing process of dry ice jet freezing lychee is relatively optimal. The experimental results are in good agreement with the simulation results, which lays a foundation for the popularization and application of Litchi dry ice jet freezing technology.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112579"},"PeriodicalIF":5.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682371","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":"Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology","authors":"Ehsan Seyfali ,&nbsp;Mohammad Hadi Khoshtaghaza ,&nbsp;Konstantina Sfyra ,&nbsp;Lars Wiking","doi":"10.1016/j.jfoodeng.2025.112580","DOIUrl":"10.1016/j.jfoodeng.2025.112580","url":null,"abstract":"<div><div>The present study demonstrated that acoustic wave-induced cavitation generation (AWICG, 100 Hz, 100 % amplitude, 20 W, 5 s) provides a promising alternative to high-intensity ultrasound (HIU, 24 kHz, 7 mm horn, 100 % amplitude, 200 W, 5 s) for the crystallization of anhydrous milk fat. AWICG significantly accelerated crystallization compared to the control at 25 °C. Both treatments reduced crystal size and decreased the hardness of the final product. Notably, AWICG demonstrated a substantial advantage in energy efficiency, consuming 60.9 % less energy than HIU. The findings indicate that AWICG, which employs the advantages of resonant Faraday wave excitation, presents a promising energy-efficient alternative for AMF processing, with the potential for enhanced product quality and sustainability.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112580"},"PeriodicalIF":5.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Enhancing the quality of duck egg protein during the pickling process using machine learning and voltage-pulsed electric field","authors":"Jinliang Cheng ,&nbsp;Ashily Liang Wang ,&nbsp;Weiqiang Qiu ,&nbsp;Li Li ,&nbsp;Yingshan Jin ,&nbsp;Yunzi Jiang ,&nbsp;Wenbin Zhao ,&nbsp;Feng Li ,&nbsp;Yinzhe Jin","doi":"10.1016/j.jfoodeng.2025.112578","DOIUrl":"10.1016/j.jfoodeng.2025.112578","url":null,"abstract":"<div><div>This study investigated the effects of voltage-pulsed electric field (PEF) treatment on the quality and structure of duck eggs during pickling. Furthermore, a model was developed to predict the salt content utilizing the predictive abilities of decision trees, support vector regression, artificial neural network (ANN), and genetic algorithm (GA)-ANN models. The GA-ANN model demonstrated a superior predictive accuracy for salt content. The optimal PEF treatment conditions were as follows: pickling solution concentration of 22 %, subjected to 30 voltage-pulses, and PEF intensity of 2.5 kV/cm, with a prediction error of 0.66 % compared to the actual values. After PEF treatment, the pickling process was completed within 20 days, resulting in increased salt and oil content and decreased moisture content in the eggs. Additionally, the textural properties of egg whites and yolks were enhanced. The secondary structure of egg white proteins shifted from β-sheet to random coil, with an increase in α-helix conformation. Compared to the untreated group, the treated egg whites exhibited increased free sulfhydryl groups and surface hydrophobicity. Furthermore, scanning electron microscopy revealed the presence of numerous pores on the surfaces of the treated samples. Taken together, the PEF treatment effectively shortened the pickling time and improved the quality of duck eggs.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112578"},"PeriodicalIF":5.3,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682370","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":"Digital twin integration for dynamic quality loss control in fruit supply chains","authors":"Yifeng Zou ,&nbsp;Junzhang Wu ,&nbsp;Xiangchao Meng ,&nbsp;Xinfang Wang ,&nbsp;Alessandro Manzardo","doi":"10.1016/j.jfoodeng.2025.112577","DOIUrl":"10.1016/j.jfoodeng.2025.112577","url":null,"abstract":"<div><div>Effective cold chain management is imperative for minimizing food loss and maintaining quality in perishable logistics. This study integrates digital twin (DT) and artificial intelligence (AI) technologies to establish a “five-dimensional model” for cold supply chains, featuring a two-step approach that improve temperature prediction accuracy for shelf-life estimation. In the first step, a long short-term memory (LSTM) based model—trained solely on experimentally verified temperature data—accurately forecasts in-box conditions. Subsequently, a literature-based kinetic model applies well-established parameters to estimate remaining shelf life. By placing a single sensor at the pallet level and applying our box-level digital twin model, we achieved a temperature prediction error below ±0.3 °C (2σ), which translated into a shelf-life estimation error of under ±1.2 days for highly perishable fruits such as strawberries and lychees. Simulations also reveal the integrated DT–AI system reduces food loss by 8.6 %, 12.1 %, 13.6 %, and 15.5 % for strawberries, lychees, oranges, and apples, respectively, surpassing simpler ambient-based methods in both accuracy and food safety—particularly for highly perishable produce. Although hierarchical scaling of DTs (box, pallet, container) indicates increasing deviations at larger units, this trade-off between model precision and resource efficiency renders the solution practical across diverse cold-supply scenarios. Future work may incorporate end-point quality assessments and advanced management modules to further enhance reliability, reduce waste, and foster sustainability in global food logistics.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112577"},"PeriodicalIF":5.3,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Tannic acid crosslinking in Tilapia gelatin microfibers produced by Solution Blow Spinning","authors":"José Luiz Vilches,&nbsp;Cibely da Silva Martin,&nbsp;Alex Otávio Sanches,&nbsp;José Antonio Malmonge","doi":"10.1016/j.jfoodeng.2025.112574","DOIUrl":"10.1016/j.jfoodeng.2025.112574","url":null,"abstract":"<div><div>Developing microfibers from fish gelatin (FG) is important due to its potential as a sustainable and biocompatible material, making it valuable for applications in packaging, as well as in technological and biomedical fields. This study investigates the formation of membranes derived from Nile tilapia (<em>Oreochromis niloticus</em>) gelatin incorporating tannic acid (TA). Membranes were successfully produced using electro-assisted solution blow spinning (E-SBS) technology. The samples were characterized in terms of morphology, water stability, thermal properties and scavenging activity. The results indicate that applying an electrical voltage of 3 kV between the needle and the collector enabled the production of microfibers with a diameter of 276 ± 81 nm, approximately 67 % thinner than those produced without the applied electric field. The incorporation of 3 % TA, relative to the mass of FG, resulted in a 218 % increase in membrane integrity in water compared to the membrane without TA, ascribed to crosslinking via hydrogen bonding. Thermal analyses revealed that the membranes incorporated with TA maintain thermal stability at temperatures below 150 °C, and through X-ray diffractograms reveal low molecular order as observed in neat gelatin membrane. The gelatin membrane with 20 % TA exhibited 90 % DPPH• radical scavenging activity within 10 min, outperforming gelatin-only membranes. These findings suggest that TA-crosslinked gelatin membranes have significant potential for technological applications, particularly in fields requiring greater stability in wet environments and antioxidant activities, such as food packaging.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112574"},"PeriodicalIF":5.3,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682368","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":"Cooling method impact on wax oleogel properties and oxidative stability: A comparative study between controlled conduction and convection cooling mechanism","authors":"Erwin R. Werner-Cárcamo ,&nbsp;Sonia Millao ,&nbsp;Alejandra Jara ,&nbsp;Rommy N. Zúñiga ,&nbsp;Mónica Rubilar","doi":"10.1016/j.jfoodeng.2025.112570","DOIUrl":"10.1016/j.jfoodeng.2025.112570","url":null,"abstract":"<div><div>This study evaluates the impact of cooling methods on the physicochemical, rheological, and oxidative properties of beeswax oleogels structured in cold-pressed canola oil. Oleogels were produced using three cooling approaches: room temperature (20–26 °C; convection), cold storage (−16 °C; conduction/convection), and a novel experimental cooling system (ECS) operating at a controlled rate of 2 °C/min. The ECS generated a crystal network with more crystals and a higher average size than the C and RT methods, respectively—exhibiting a considerably higher projected mass fraction—developing a stronger crystal network structure. Compared to the other methods, ECS-cooled oleogels exhibited viscoelastic profiles resembling commercial fats and significantly lower peroxide and p-anisidine values during accelerated oxidation at 50 °C over 35 days, particularly up to day 21. These findings demonstrate that precise cooling control via the ECS improves oleogel structure and oxidative stability, offering a promising strategy for healthier fat alternatives.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"396 ","pages":"Article 112570"},"PeriodicalIF":5.3,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686866","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}