LWT - Food Science and Technology最新文献_第10页

Extraction of pumpkin seed oil bodies as natural O/W emulsions: Physicochemical properties, oxidative stability, and component interactions

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-16 DOI: 10.1016/j.lwt.2025.117554

Xiaoyu Duan , Zhe Yu , Li Zhou , Dongping He , Xiaoming Jiang , Fenfen Lei

{"title":"Extraction of pumpkin seed oil bodies as natural O/W emulsions: Physicochemical properties, oxidative stability, and component interactions","authors":"Xiaoyu Duan , Zhe Yu , Li Zhou , Dongping He , Xiaoming Jiang , Fenfen Lei","doi":"10.1016/j.lwt.2025.117554","DOIUrl":"10.1016/j.lwt.2025.117554","url":null,"abstract":"<div><div>Pumpkin seed oil bodies (PSOBs) extracted from pumpkin seeds show great potential as naturally occurring O/W emulsions. PSOBs extracted by three different solvents (NaHCO<sub>3</sub> solution, Tris-HCl, and Phosphate-buffered saline (PBS)) were obtained and evaluated. The yield of PSOBs exceeded 40% in all cases, with lipid and protein contents (wet basis) ranging from 64.52% to 74.17% and 2.58%–4.23%, respectively. The PSOBs extracted by NaHCO<sub>3</sub> solution contained the highest levels of exogenous proteins and exhibited the greatest viscoelasticity, while those extracted by PBS showed superior physical stability. All PSOBs exhibited pseudoplastic fluid behavior, transitioning from a solid-like to a liquid-like state as shear rate increased. PSOBs extracted by NaHCO<sub>3</sub> solution displayed spherical oil droplets with intact morphology under fluorescence microscopy. PSOBs extracted by PBS showed intense lipid oxidation, and PSOBs extracted by NaHCO<sub>3</sub> solution underwent mainly protein oxidation, while PSOBs extracted by Tris-HCl showed slower lipid oxidation and lower carbonyl content. Additionally, the extraction methods influenced the interconversions between β-structures in the proteins of PSOBs. Changes in the intensity of characteristic peaks near 850 and 830 cm<sup>−1</sup> in the Raman spectra indicate Fermi resonance of tyrosine (Tyr) residues, reflecting alterations in the microenvironment of the protein side chain.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117554"},"PeriodicalIF":6.0,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A novel wheat arabino-xylanase from Trichoderma gamsii: Study on biochemical characterization, substrate recognition mechanism and its application in wheat flour dough and Chinese bread

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-16 DOI: 10.1016/j.lwt.2025.117550

Xiaoya Qi , Xingyu Liu , Yuxi Zhang , Jingjing Hao , Huan Rao , Dandan Zhao , Jun Liu , Jianxiong Hao , Xueqiang Liu

{"title":"A novel wheat arabino-xylanase from Trichoderma gamsii: Study on biochemical characterization, substrate recognition mechanism and its application in wheat flour dough and Chinese bread","authors":"Xiaoya Qi , Xingyu Liu , Yuxi Zhang , Jingjing Hao , Huan Rao , Dandan Zhao , Jun Liu , Jianxiong Hao , Xueqiang Liu","doi":"10.1016/j.lwt.2025.117550","DOIUrl":"10.1016/j.lwt.2025.117550","url":null,"abstract":"<div><div>A novel wheat arabino-xylanase gene, designated <em>TgXyn11A</em>, was isolated from <em>T. gamsii</em> and expressed in <em>E. coli</em>. TgXyn11A had a high specific activity of 153.87 U/mg towards wheat arabinoxylan. TgXyn11A exhibited peak activity at pH of 6.5 and temperature of 50 °C. Based on structural superposition, TgXyn11A could recognize FAX3, while Arg155 and Asn157 bound to the arabinose and ferulic acid side chains via hydrogen bonding, respectively. With the addition of 0–4 mg/kg TgXyn11A in the wheat dough making process, the viscoelasticity experiment showed that the strength and resistance to deformation of dough were improved. The Mixolab results suggesting the dough quality and shelf life could be improved by TgXyn11A. The enzyme (0–5 mg/kg) was applicated in the Chinese bread, the specific volume and hardness were improved significantly. Compared to the control, the specific volume of Chinese bread increased by 17.76% and the hardness decreased by 27.88% at 4 mg/kg of enzyme addition. Here, with addition of 4 mg/kg TgXyn11A, following 2 and 4 days of storage, the hardness of Chinese bread decreased by 21.48% and 66.93%, respectively. Thus, TgXyn11A could delay the aging phenomenon effectively. This study provided a potential wheat arabinoxylanase for application in the improvement of dough products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117550"},"PeriodicalIF":6.0,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of non-thermal treatments on goat whey protein allergenicity: A study based on conformational and linear epitopes

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-16 DOI: 10.1016/j.lwt.2025.117517

Zhi Cao , Zhengshi Chang , Yumei Gao , Bingjie Xue , Yanhui Yang , Lili Zhao , Wupeng Ge

引用次数: 0

Bovine serum albumin-EGCG particles increase high internal phase pickering emulsions stability: The leading role of EGCG concentrations

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117496

Yijia Liu , Yuanjie Wu , Jieyan Zhang , Haoren Wu , Zhibing Zheng , Chaoxi Zeng , Xinguo Liu , Xiaohua Li , Jianhui Ye , Zhonghua Liu , Meng Shi

{"title":"Bovine serum albumin-EGCG particles increase high internal phase pickering emulsions stability: The leading role of EGCG concentrations","authors":"Yijia Liu , Yuanjie Wu , Jieyan Zhang , Haoren Wu , Zhibing Zheng , Chaoxi Zeng , Xinguo Liu , Xiaohua Li , Jianhui Ye , Zhonghua Liu , Meng Shi","doi":"10.1016/j.lwt.2025.117496","DOIUrl":"10.1016/j.lwt.2025.117496","url":null,"abstract":"<div><div>Bovine serum albumin (BSA)-epigallocatechin-3-gallate (EGCG) have been widely studied; however, the effects of EGCG concentration on the properties of these complexes and their influence on the stability of high-internal-phase Pickering emulsions (HIPPEs) remain limited. This study aims to reveal the interactions between BSA and varying concentrations of EGCG and the application of BSA-EGCG complexes for creating stable emulsions. As the concentration of EGCG decreases from 0.3% to 0.1%, the β-sheet content significantly increased and the β-turn content significantly decreased, resulting in smaller sizes and zeta potentials of 50 μm and −58.7 mV, respectively, at a 0.1% EGCG concentration. This change enhances the ability of BSA-EGCG to adsorb at the oil-water interface, effectively lowering interfacial tension and increasing the emulsion viscosity. Moreover, the interactions between BSA and EGCG markedly improved pH stability, ionic stability, thermal stability, centrifugal stability, and freeze-thaw stability of emulsions. These findings highlight the valuable role of EGCG levels on BSA-EGCG interactions and formed HIPPEs, suggesting their promising applications in the food and pharmaceutical industries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117496"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of soybean protein isolates-polysaccharides hybrid emulsion gels as alternative fats in fabricating plant-based meats with two-phase 将大豆分离蛋白-多糖混合乳液凝胶作为替代脂肪，用于制造双相植物肉类食品

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117524

Jun Fu , Zerun Zhan , Qingfei Duan , Yiwen Yang , Huifang Xie , Xinyi Dong , Huaran Zhang , Long Yu

{"title":"Application of soybean protein isolates-polysaccharides hybrid emulsion gels as alternative fats in fabricating plant-based meats with two-phase","authors":"Jun Fu , Zerun Zhan , Qingfei Duan , Yiwen Yang , Huifang Xie , Xinyi Dong , Huaran Zhang , Long Yu","doi":"10.1016/j.lwt.2025.117524","DOIUrl":"10.1016/j.lwt.2025.117524","url":null,"abstract":"<div><div>One of the well-recognized challenges to develop plant-based meats with mimic texture and sensory properties of real meat is to fabricate multi-phase structures, including fibrous and fat-like components or phases. In this study, two-phase soybean-based meat analogs were prepared by integrating hybrid emulsion gels into a fibrous soybean protein matrix. The hybrid emulsion gels, composed of soybean protein isolates (SPI) and polysaccharides (konjac gum, curdlan and corn starch), functioned as the fat phase, with transglutaminase (TG) enhancing protein-polysaccharide compatibility and interphase bonding. The relationship between component dosages and the textural properties, as well as the interactions between polysaccharides and proteins, were systematically investigated using textural analysis, viscoelasticity measurements, FTIR and SEM. Results showed that additional of polysaccharide significantly increased the hydrogen bonding within SPI, as indicated by FTIR peaks at 2853 cm<sup>−1</sup> and 2920 cm<sup>−1</sup>, altering its conformation and enhancing hydrophobic interactions. Two-phase plant-based meats containing 30% hybrid emulsion gel exhibited textural properties resembling those of pork belly, with hardness of 37.89 N, springiness of 78.15%, and cohesiveness of 0.74. The dimensional expansion rate after 30 min in boiling water was about 7.1%, indicating good water stability. The product also demonstrated good storage stability overtime.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117524"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis on the ice growth in 3D-printed meat during freezing process

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117549

Guoliang Jia , Wenli Luan , Yimeng Chen , Aidong Sun , Vibeke Orlien

{"title":"Analysis on the ice growth in 3D-printed meat during freezing process","authors":"Guoliang Jia , Wenli Luan , Yimeng Chen , Aidong Sun , Vibeke Orlien","doi":"10.1016/j.lwt.2025.117549","DOIUrl":"10.1016/j.lwt.2025.117549","url":null,"abstract":"<div><div>In this study, a low-fat 3D printed meat was designed and prepared, and its printing formability and postprinting stability were evaluated via rheological and specific measurements. The freezing behaviour of samples with different physical size at different freezing temperatures (including superchilling treatment) was investigated through the macroscopic freezing process. The quantity and size of ice crystals under different freezing rates were dynamically captured by microscopic observation, and fitting equations were obtained by further combining the data via macro- and microscopic ice quantification methods. The quality characteristics of chicken breast, commercially available plant-based chicken breast and 3D printed meat based on chicken breast and walnut protein (CBWP) before and after freezing in different environments were compared via ice crystal quantization technology. It was found that the water-holding capacity of 3D-printed meat CBWP after superchilling treatment exhibited better than other freezing groups, indicating the possibility of using superchilling treatment technology as a preservation method for 3D-printed meat.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117549"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143438066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanism of improving water-holding capacity of Nemipterus virgatus myosin gel by soy protein isolate-stabilized Pickering emulsion

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117512

Shouyu Feng , Yanwei Liu , Jianrong Li , Bin Zhang , Cikun Liu , Xuepeng Li

{"title":"Mechanism of improving water-holding capacity of Nemipterus virgatus myosin gel by soy protein isolate-stabilized Pickering emulsion","authors":"Shouyu Feng , Yanwei Liu , Jianrong Li , Bin Zhang , Cikun Liu , Xuepeng Li","doi":"10.1016/j.lwt.2025.117512","DOIUrl":"10.1016/j.lwt.2025.117512","url":null,"abstract":"<div><div>The water-holding capacity of surimi gel is the main factor affecting the quality and economic value of surimi-based products. We here investigated the effects of varying concentrations (0%–10%) of soy protein isolate-stabilized Pickering emulsion (SPE) on gel properties, water-holding capacity, microstructure, and protein–water interactions of myosin gel. Adding SPE (2.5%–7.5%) enhanced the formation of hydrogen bonds, hydrophobic interactions, and disulfide bonds, thus augmenting gel strength and immobile water content. Based on capillary theory, crosslinking between SPE and myosin promotes the formation of a denser, more hydrophilic gel network, thereby improving capillary pressure to retain water. Isotopic H/D exchange unveiled that SPE modified the gel's microenvironment, thereby enhancing interactions between the gel and water. SPE boosts water-holding capacity by improving the gel network structure to elevate capillary capacity and altering the myosin structure to enhance its interaction with water.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117512"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of steam explosion on the structural, physicochemical, and functional characteristics of dietary fiber in sorghum grains

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117522

Xiaoli Ma , Yuan Zhang , Xiangbin Chu , Lanlan Wei , Peiyan Li , Kun Yu

{"title":"Effects of steam explosion on the structural, physicochemical, and functional characteristics of dietary fiber in sorghum grains","authors":"Xiaoli Ma , Yuan Zhang , Xiangbin Chu , Lanlan Wei , Peiyan Li , Kun Yu","doi":"10.1016/j.lwt.2025.117522","DOIUrl":"10.1016/j.lwt.2025.117522","url":null,"abstract":"<div><div>The steam explosion (SE) approach is a green and environment-friendly method used for modifying sorghum grains. This study aimed to investigate the effects of SE strength variation on the chemical composition, structural, physicochemical, and functional properties of total dietary fiber (TDF) in sorghum. According to the findings of our study, SE treatment significantly improved the soluble dietary fiber (SDF) content from 2.74% to 6.57% and reduced the insoluble dietary fiber (IDF) content from 13.43% to 5.99%. The results of SEM, FTIR, and XRD indicated that SE treatment caused TDF to collapse and to form a honeycomb structure with many cavities, resulting in a larger particle size, stronger typical sugar esters absorption peaks, and higher crystallinity in TDF. The STA results demonstrated SE treatment improved the thermal stability of TDF. Similarly, SE treatment improved TDF's water/oil holding capacity, swelling, glucose-binding, and α-amylase inhibitory activity. As confirmed by the results of structural and correlation analysis, the appropriate SE treatment caused positive effects in TDF's physicochemical and functional characteristics. From a functional perspective, TDFs with excellent functional properties have a great potential for applications in the food industry, such as anti-digestion additives.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117522"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427745","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Incorporation of vanillin complex microparticles into bread for enhanced antibacterial activity and extended shelf-life 在面包中加入香兰素复合微粒，增强抗菌活性并延长保质期

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117518

Yan Chen , Li Liao , Jin Liu , Hongxia Gao , Xing Chen , Lexiang Zhang , Liqiang Zou

{"title":"Incorporation of vanillin complex microparticles into bread for enhanced antibacterial activity and extended shelf-life","authors":"Yan Chen , Li Liao , Jin Liu , Hongxia Gao , Xing Chen , Lexiang Zhang , Liqiang Zou","doi":"10.1016/j.lwt.2025.117518","DOIUrl":"10.1016/j.lwt.2025.117518","url":null,"abstract":"<div><div>Vanillin is widely used as a food flavoring agent for its pleasant aroma and biological properties, but its volatility during high-temperature processing limits its effectiveness. In this study, ternary complex microparticles consisting of vanillin/γ-cyclodextrin/dextran (V/C/D) were prepared and applied in bread manufacturing. The retention rate of vanillin during bread baking increased from 44.25% to 69.92% as the proportion of dextran in the complex microparticles (V/C/D 1:9:0-V/C/D 1:5:4) was enlarged. Furthermore, enhanced vanillin retention within the bread improved its resistance to oxidation and spoilage during storage. Incorporating vanillin-complexed microparticles into bread delayed increases in acid value, peroxide value, and total colony count during storage at 37 °C, extending the bread's shelf life from 4 to 6 days. Vanillin retained in the bread inhibited microbial growth, significantly reducing the relative abundance of <em>Bacillus</em> (from 81.98% in blank bread to 7.54% in V/C/D 1:5:4) and <em>Aspergillus flavus</em> (from 99.94% in blank bread to 83.00% in V/C/D 1:5:4) during storage. The results from this research could offer valuable insights into enhancing the quality of natural flavorings and baked goods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117518"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Variation of the odor-active compounds of cooked fragrant Simiao rice with degrees of milling 煮熟的香思妙米的气味活性化合物随碾磨程度的变化

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117493

Rui Lai , Jie Liu , Qing Huang , Xiaoji Fei , Wenting Yin , Hongzhou An , Jikai Zhao , Jie Zhang , Ruru Luo , Qian Lin , Lina Wang

{"title":"Variation of the odor-active compounds of cooked fragrant Simiao rice with degrees of milling","authors":"Rui Lai , Jie Liu , Qing Huang , Xiaoji Fei , Wenting Yin , Hongzhou An , Jikai Zhao , Jie Zhang , Ruru Luo , Qian Lin , Lina Wang","doi":"10.1016/j.lwt.2025.117493","DOIUrl":"10.1016/j.lwt.2025.117493","url":null,"abstract":"<div><div>This study identified 20 key odor-active compounds in cooked brown rice (CBR), cooked medium-milled rice (CMMR), and cooked well-milled rice (CWMR) of fragrant Simiao rice by gas chromatography-olfactometry-mass spectrometry and odor activity value (OAV). Based on the metabolomics analysis method, aroma fingerprints for CBR, CMMR, and CWMR were established, and 10 differential odor-active compounds contributing to their odor differences were identified, including hexanal, nonanal, heptanal, octanal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, tetradecanal, acetoin, and 2-pentylfuran. An analysis of the source, OAV, and correlation with lipid content of differential odor-active compounds confirmed that variations in raw rice lipid content led to odor differences of cooked rice with different degrees of milling. Upon the comprehensive evaluation of bran degree and ratio of germ-remained kernels of the samples, it was established that monitoring the ratio of germ-remained kernels during milling was crucial to ensure odor quality of CMMR. This research had significant implications for guiding the medium milling and advancing in the flavor and breeding of rice.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117493"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0