LWT - Food Science and Technology最新文献

{"title":"Effects of different drying methods on Camellia sinensis: Investigation of quality parameters and drying kinetics using artificial neural networks","authors":"Muhammed Emin Topal,&nbsp;Birol Şahi̇n","doi":"10.1016/j.lwt.2025.118172","DOIUrl":"10.1016/j.lwt.2025.118172","url":null,"abstract":"<div><div>This study aimed to compare the drying kinetics and quality outcomes of tea leaves subjected to four different drying methods—freeze drying (FD), hot air drying (HAD), infrared drying (ID), and microwave drying (MWD). Six thin-layer drying models (Alibas, Demir et al. Henderson &amp; Pabis, Improved Midilli-Kucuk, Logarithmic, and Weibull) were fitted to the experimental data. Artificial neural network (ANN) models were also developed to predict the dimensionless moisture ratio (MR) using drying time and process parameters as inputs. The ANN model showed high prediction performance, with R² values reaching up to 0.9999. In addition, the ANN model achieved strong generalization performance, with Rc² = 0.9967, Rp² = 0.9132, and RPD = 3.3936, confirming its excellent predictive ability. Quality assessments revealed that FD preserved the highest antioxidant capacity (up to 94.7 ± 0.1 %), followed by MWD, HAD, and ID. The lowest water activity, enhancing shelf life, was observed in FD (0.29 ± 0.01 to 0.34 ± 0.01), while MWD showed the highest (0.41 ± 0.04 to 0.64 ± 0.01). Color analysis indicated the least change in FD and the most in ID. Overall, FD produced the highest quality tea, while MWD offered faster drying. ANN models effectively captured nonlinear drying behaviors. This integrated modeling and evaluation approach can support future optimization and quality control strategies in tea drying processes. Although the unified ANN yielded high accuracy (ALL R = 0.9999), model generalization is presently limited to laboratory-scale trials on a single tea cultivar. Further validation on industrial dryers and diverse leaf grades is required, and the ‘black-box’ nature of ANNs complicates direct physico-chemical interpretation. This is the first known study to integrate both artificial neural network (ANN) and mathematical modeling approaches to comprehensively assess the drying kinetics and quality attributes of tea leaves subjected to four different drying methods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"229 ","pages":"Article 118172"},"PeriodicalIF":6.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144634066","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":"Inclusion complex of methyl gallate with hydroxypropyl-β-cyclodextrin, a tyrosinase inhibitor: Preparation, characterization and bioactivity evaluation","authors":"Shudong Wei,&nbsp;Ying Dai,&nbsp;Guanghui Li,&nbsp;Baomiao Ding,&nbsp;Hui Chen","doi":"10.1016/j.lwt.2025.118171","DOIUrl":"10.1016/j.lwt.2025.118171","url":null,"abstract":"<div><div>Tyrosinase inhibitors are crucial in food preservation and hyperpigmentation treatment. In this study, methyl gallate (MG) was shown to exert a potent inhibitory effect towards tyrosinase activity and diminish <em>o</em>-quinone production competitively. This pronounced inhibition was probably associated with the strong capacity of MG to chelate copper ions and the alterations in the microenvironment and secondary structure of tyrosinase caused by MG binding. Unfortunately, the practical application of MG as a tyrosinase inhibitor is limited due to its poor water-solubility. To address this challenge, the inclusion complex of MG with hydroxypropyl-β-cyclodextrin (HP-β-CD) was further prepared. The resulting MG/HP-β-CD inclusion complex (MG/HP-β-CD-IC) exhibited a 1:1 stoichiometric ratio and superior encapsulation efficiency exceeding 80%, with MG solubility up to 217.16 mmol/L. Comprehensive characterization via SEM, FT-IR, XRD, TGA and molecular docking confirmed the successful embedding of MG into the HP-β-CD cavity driven by hydrogen bonding and hydrophobic interactions, and the MG/HP-β-CD-IC displayed an irregular block structure and exceptional thermal stability. Furthermore, <em>in vitro</em> bioactivity evaluation suggested that HP-β-CD inclusion maintained the original antioxidant and anti-tyrosinase activities of MG. These findings offered detailed insights into the mechanism of tyrosinase inhibition by MG and highlighted the great potential of HP-β-CD in improving MG's water-solubility.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"229 ","pages":"Article 118171"},"PeriodicalIF":6.0,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144634064","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":"Combined influence of bitterness and alcohol content on the microbiological stability, antioxidant capacity, and bioactive compounds of UV-LED treated beers: A non-thermal processing approach","authors":"Fernando Salazar,&nbsp;Oscar Cavieres,&nbsp;Agustín Zavala,&nbsp;Mariela Labbé","doi":"10.1016/j.lwt.2025.118146","DOIUrl":"10.1016/j.lwt.2025.118146","url":null,"abstract":"<div><div>Although beer has antimicrobial properties, it remains susceptible to contamination by acetic acid bacteria (AAB) and lactic acid bacteria (LAB), such as <em>Acetobacter aceti</em> and <em>Levilactobacillus brevis</em>. This study investigates the combined effects of UV-LED treatment, bitterness level (IBU), and alcohol content (ABV) on the microbiological stability, bioactive compounds, and antioxidant capacity of beers. American pale ale samples with varying bitterness and alcohol levels were brewed using different malts and yeasts. Samples were treated with 278 nm UV-LEDs at 90 % power, applying doses of 149, 298, and 448 mJ/cm². The highest factor levels (5.4 ABV, 41 IBU, 448 mJ/cm²) achieved the greatest microbial reductions: 1.9 ± 0.7 log reductions for <em>A. aceti</em> and 8.5 ± 0.1 log reductions for <em>L. brevis</em>, significantly different from untreated samples (∼1 × 10⁸ CFU/ml, <em>p</em> &lt; 0.05). Total phenol content (TPC) was unaffected by UV treatment, influenced only by bitterness and alcohol, with the highest value (538.7 ± 31.4 μg EAG/ml) in 5.4 ABV and 41 IBU beers. However, total flavonoids content (TFC) and antioxidant capacity (AC) significantly increased at 298 and 448 mJ/cm². These findings suggest that UV-LED treatment effectively stabilizes low alcohol beers, improving their microbiological safety while enhancing phenolic content and antioxidant properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"229 ","pages":"Article 118146"},"PeriodicalIF":6.0,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144614816","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":"Nondestructive intelligent and portable detection of postharvest translucency and internal browning in pineapples using visible/near-infrared spectroscopy","authors":"Yinghua Guo ,&nbsp;Sai Xu ,&nbsp;Xin Liang ,&nbsp;Huazhong Lu ,&nbsp;Boyi Xiao","doi":"10.1016/j.lwt.2025.118165","DOIUrl":"10.1016/j.lwt.2025.118165","url":null,"abstract":"<div><div>Pineapple internal browning manifests as darkened translucent spots in the central tissue, with the number and area of these spots progressively increasing during storage. Translucency is characterized by excessive water accumulation in the flesh, leading to tissue softening which increases susceptibility to mechanical damage. This study innovatively utilizes the penetration characteristics of visible/near-infrared spectroscopy to achieve real-time detection and onset time prediction of postharvest internal disorders in pineapples by comparing different preprocessing methods and modeling strategies. Furthermore, we propose incorporating local spectral feature data as a key indicator for translucency detection, combined with feature-extracted data to enhance detection accuracy. To address systematic batch variations, we employ direct orthogonal signal correction to eliminate irrelevant spectral information, thereby improving model generalizability. Experimental results show that the maximum accuracy of the pineapple translucency detection model reached 95.2 % (training set) and 94.3 % (validation set), respectively. The dual-batch detection model for internal browning achieved an accuracy exceeding 90 % in both the training and validation sets. Meanwhile, the prediction model for the onset time of internal browning achieved a maximum accuracy of 93.7 % (training set) and 90.4 % (validation set). This work establishes a novel nondestructive detection method for postharvest pineapple disorders.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"229 ","pages":"Article 118165"},"PeriodicalIF":6.0,"publicationDate":"2025-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144632055","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":"Plant substitutes enrich hybrid sausages: evaluation of physicochemical, rheological, nutritional, microbiological, and chemical quality","authors":"Filip Beňo ,&nbsp;Filip Hruška ,&nbsp;Barbora Tichá ,&nbsp;Gabriela Krátká ,&nbsp;Dmytro Harkavchenko ,&nbsp;Václav Pohůnek ,&nbsp;Rudolf Ševčík","doi":"10.1016/j.lwt.2025.118143","DOIUrl":"10.1016/j.lwt.2025.118143","url":null,"abstract":"<div><div>One possible approach to reducing meat consumption and its associated production is the development of hybrid meat products. In the present, 49 sausages (7 for each batch) were prepared including a control sample and hybrids containing pea protein isolate (PPI), chickpea (CP) and red lentil (RL), at inclusion levels of 5 % (PPI5, CP5, and RL5) and 10 % (PPI10, CP10 and RL10). Their physicochemical parameters and rheological properties were evaluated. A storage experiment was also conducted (days 1, 5, 16, 21, and 27 at 4.0 °C ± 0.5 °C under continuous illumination), during which chemical and microbiological stabilities, pH and colour were evaluated. Plant-based substitutes did not affect (<em>P</em> &gt; 0.05) water activity or pH values but led to lower cooking losses after thermal processing (<em>P</em> &lt; 0.05). A significant decrease in redness (<em>a</em>∗) and an increase in lightness (<em>L</em>∗) were observed in PPI10 (<em>P</em> &lt; 0.05). Plant-based substitutes increased hardness, cohesiveness, springiness, chewiness, and gumminess (<em>P</em> &lt; 0.05), except for RL, which was softer and gummier. Furthermore, a significant increase in the level of oxidation of lipids and proteins was observed in PPI products (<em>P</em> &lt; 0.05). From a microbiological standpoint, all products met the established safety limits.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"229 ","pages":"Article 118143"},"PeriodicalIF":6.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144634015","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":"Non-destructive prediction of sucrose, proline, ash, and fructose/glucose ratio in date syrup using hyperspectral imaging and machine learning","authors":"Mohammad Hossein Nargesi,&nbsp;Kamran Kheiralipour","doi":"10.1016/j.lwt.2025.118153","DOIUrl":"10.1016/j.lwt.2025.118153","url":null,"abstract":"<div><div>Date syrup is one of the date fruit by-products that is nutritious rich in antioxidants and has numerous applications in the food industry. Measuring chemical compositions through laboratory methods is destructive and requires high cost and skilled operators. The aim of this research is to predict the chemical compositions of date syrup using hyperspectral imaging as a new, nondestructive, fast, and simple technique. Syrup samples were prepared and the values of sucrose, proline, ash, and fructose/glucose ratio were measured. The hyperspectral imaging system captured the emitted light from the samples within the wavelength range of 400–950 nm and stored it as hyperspectral images. To process these images, an algorithm was developed in MATLAB software. Principal component analysis was used to identify the most informative wavelengths. After extracting features from the image channels at these selected wavelengths, efficient features were selected and prediction was carried out using partial least squares regression, support vector regression, and artificial neural networks methods. The prediction accuracies of the compositions by artificial neural networks (99.99, 100, 99.99, and 100 %, respectively) were higher than partial least squares regression (98.98, 97.25, 98.98, and 96.70 %, respectively) and support vector regression (98.09, 98.92, 98.95, and 72.20, respectively) methods. The results of the present research proved the high ability of hyperspectral imaging and neural networks to estimate the chemical compositions of date syrup.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"229 ","pages":"Article 118153"},"PeriodicalIF":6.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144632051","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":"Integrated physicochemical and chemometric analysis for the detection of Tara gum adulteration","authors":"Valentina Vulpitta ,&nbsp;Giuseppina Anna Corrente ,&nbsp;Danilo Gaudio ,&nbsp;Alessandro Lano ,&nbsp;Amerigo Beneduci","doi":"10.1016/j.lwt.2025.118126","DOIUrl":"10.1016/j.lwt.2025.118126","url":null,"abstract":"<div><div>This study investigates the composition and quality of natural food gums, with a focus on Tara gum, a commonly used thickener in the food industry. Although often labeled as “pure,” commercial Tara gum may be adulterated with cheaper alternatives like Guar, Konjac, or Xanthan gum, leading to variations in its properties. To assess this, here we analyzed pure samples and mixtures of Tara gum (containing 5–25 % of the other gums) using thermal (TGA, DSC), spectroscopic (FTIR), and viscosity measurements. Advanced statistical tools, including multivariate analysis (MDVA) and classification models (SIMCA and PLSDA), were used to identify the composition of these samples. The analysis revealed that most unknown samples matched the profile of pure Tara gum, though a few showed evidence of Guar or Konjac content. Xanthan gum was excluded from some comparisons because its strong influence significantly altered the properties of the mixtures, making them stand out in the statistical models. The SIMCA model identified borderline cases in the Cooman's plot, indicating potential low-level adulteration. Overall, the study provides useful tools for detecting gum adulteration and supports better quality control in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118126"},"PeriodicalIF":6.0,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581381","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":"Soy protein isolate-epigallocatechin-3-gallate non-covalent complex stabilized emulsion: Application as a fat phase in plant-based patty","authors":"Ying Chen ,&nbsp;Lin Zhang ,&nbsp;Weifei Wang","doi":"10.1016/j.lwt.2025.118137","DOIUrl":"10.1016/j.lwt.2025.118137","url":null,"abstract":"<div><div>This study investigated the effects of soy protein isolate (SPI)-epigallocathin-3-gallate (EGCG) non-covalent complex stabilized emulsion as a fat replacer on the quality of plant-based patties. Results indicated that the non-covalent binding between SPI and EGCG was driven by hydrogen bonding and hydrophobic interactions, altering the spatial structure and surface hydrophobicity of SPI. Compared to SPI alone, SPI-EGCG complex-stabilized emulsion showed larger psizes and lower stability because of reduced interfacial activities. When incorporated into patties, EGCG loaded at the emulsion interface improved the water holding capacity and oxidative stability of products, but exhibited weaker gel-strengthening effects compared to free EGCG. Rheological results confirmed that differences in the macroscopic phase behavior of plant-based patties may be attributed to divergent protein network development caused by distinct crosslinking-promoting mechanisms between interfacial-loaded EGCG and free EGCG. These findings highlight the dual function of EGCG as an antioxidant and protein crosslinker, and provide a reference for balancing the texture, oxidation stability and processing performance of meat analogs.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118137"},"PeriodicalIF":6.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144587553","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":"Extraction and applications of frankincense oleoresin as functional ingredient in pectin/sodium-alginate composite films for active packaging","authors":"Yasir Abbas Shah ,&nbsp;Saurabh Bhatia ,&nbsp;Ahmed Al-Harrasi ,&nbsp;Mohammad Tarahi ,&nbsp;Muhammad Jawad ,&nbsp;Tanveer Alam ,&nbsp;Sevgin Dıblan ,&nbsp;Esra Koca ,&nbsp;Levent Yurdaer Aydemir ,&nbsp;Dinu Thomas Thekkuden ,&nbsp;Faisal Imam ,&nbsp;Naif Al-Harbi","doi":"10.1016/j.lwt.2025.118139","DOIUrl":"10.1016/j.lwt.2025.118139","url":null,"abstract":"<div><div>The composite films fabricated by incorporating frankincense oleoresin (FOR) into pectin and sodium alginate matrices, were underwent several analysis including thickness, mechanical strength, barrier properties, color attributes, morphological structure, surface roughness, chemical composition, crystalline nature, as well as evaluations of antioxidant and antimicrobial properties. The findings of the study indicated an increase in the thickness of the film samples with the addition of FOR however reduction in both tensile strength (from 9.59 to 2.58 MPa) and elongation at break (from 9.85 % to 3.22 %) was observed. The water vapor permeability of the developed films demonstrated an increase from 0.411 to 0.878 (g∗mm)/(m²∗h∗kPa). Atomic Force Microscopy (AFM) imaging results indicated a reduction in the surface roughness of films upon the addition of FOR. Additionally, Fourier Transform Infrared Spectroscopy (FTIR) spectra unveiled chemical interactions between the film-forming polymers and FOR. Furthermore, a significant enhancement in the antioxidant activity was observed in films incorporating FOR, compared to the control group. These FOR-loaded film samples demonstrated antimicrobial effects against <em>Pseudomonas aeruginosa</em>, while no inhibitory zones were observed against <em>Staphylococcus aureus</em> and <em>Candida albicans</em>. In summary, the outcomes of this investigation highlight the promising potential of pectin/sodium alginate composite films containing FOR in packaging applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"229 ","pages":"Article 118139"},"PeriodicalIF":6.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144632054","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":"Preparation of food packaging composite films composed of corn starch with nano Fe-HIA","authors":"Hai Qin ,&nbsp;Xiaoting Liao ,&nbsp;Qun Tang ,&nbsp;Bin Huang ,&nbsp;Zhiming Zou ,&nbsp;Lin Xu ,&nbsp;Heping Li","doi":"10.1016/j.lwt.2025.118142","DOIUrl":"10.1016/j.lwt.2025.118142","url":null,"abstract":"<div><div>Developing biopolymer-based smart active packaging materials with antimicrobial and colorimetric ammonia-sensitive function has become an emerging strategy to ensure food safety. To address the shortcomings of biopolymer film material with single function, weak mechanical and barrier performances, innovative corn starch (CS)-based smart active packaging film with antimicrobial and colorimetric ammonia-sensitive function was manufactured by constructing novel nano Fe-HIA complex as functional filler. Results revealed that the manufactured CS/Fe-HIA films had uniform and intact morphologies resulting from robust hydrogen bonds between CS and Fe-HIA, and displayed significantly improved performances dependent on Fe-HIA content. Specially, the CS-based smart active film with relatively high Fe-HIA content (5 wt%) was much more sensitive to ammonia, showing noticeable color transition from brown to yellow. The well distributed Fe-HIA significantly promoted hydrophobicity (96.0°), water barrier, thermal stability, mechanical strength (6.8 MPa), and UV-blocking (100 %) performances of the film. Furthermore, CS/Fe-HIA films possessed good antibacterial activity (over 90 %), long-term color stability, biocompatibility, and biodegradability. In freshness monitoring trial, CS/Fe-HIA films were proved to be effective in real-time and visual monitoring of prawn spoilage. This study presents a new strategy for creating advanced biopolymer-based antimicrobial and colorimetric ammonia-sensitive film, boosting related application in smart active food packaging.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118142"},"PeriodicalIF":6.0,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581325","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}