LWT - Food Science and Technology最新文献

{"title":"Photothermal carbon nanoparticles-cellulose nanocrystal nanocomposite films and their application in enhancing fruit preservation","authors":"Zuguo Song ,&nbsp;Siyu Yao ,&nbsp;Chengchun Wu ,&nbsp;Jianli Yang ,&nbsp;Jinge Shi ,&nbsp;Wen Cao ,&nbsp;Guangle Pan ,&nbsp;Chen Hu ,&nbsp;Yanran Wang ,&nbsp;Lijuan Chen","doi":"10.1016/j.lwt.2025.117354","DOIUrl":"10.1016/j.lwt.2025.117354","url":null,"abstract":"<div><div>This study aimed to investigate the synergistic effect of photothermal films comprising carbon nanoparticles (CNPs) and cellulose nanocrystals (CNCs) in extending the shelf life of kiwifruit. Herein, a novel photothermal nanocomposite was synthesized by introducing CNPs into CNCs using ultrasonic assembly methods and the resulting composition was mixed with a polyvinyl alcohol (PVA) matrix to develop PVA based films. Results showed that the optimal ratio of CNPs to CNCs was 1:4 for the CNPs/CNCs composites. The CNPs/CNCs composites mainly bonded through hydrogen bonds and exhibited favorable thermal stability. The mechanical strength of the PVA based films added with 0.2% CNPs/CNCs composites improved by 79% compared with that of pure PVA films. Water vapor permeability of PVA-based films added with 0.2% CNPs/CNCs composites reduced by 8%, consistent with the water contact angle results. Notably, the addition of CNPs/CNCs composites to PVA films achieved superior photothermal effects, with the temperature increasing to 76.2 °C during 1 min of irradiation, which is 48% higher than that of pure PVA films. Moreover, the addition of CNPs/CNCs composite to PVA films effectively reduced the weight loss and maintained the hardness, pH, and total soluble solid content of kiwifruit during storage. The addition of the CNPs/CNCs composites also delayed the preservation time of kiwifruit by 3 days, presenting a novel approach for fruit preservation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117354"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101503","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}

{"title":"Gluten protein transformations during bread processing: Molecular and microstructural analysis","authors":"Tingting Hong ,&nbsp;Dan Xu ,&nbsp;Yamei Jin ,&nbsp;Fengfeng Wu ,&nbsp;Guidong Huang ,&nbsp;Xianfeng Zhong ,&nbsp;Junhui Zhang ,&nbsp;Xueming Xu","doi":"10.1016/j.lwt.2025.117341","DOIUrl":"10.1016/j.lwt.2025.117341","url":null,"abstract":"<div><div>The dynamic transformation of gluten was elucidated to understand the gluten network and texture variation during breadmaking. The results showed that as the dough progressed from mixing to baking, the content of α- and β-gliadins decreased significantly, while the glutenin subunit content and gluten macromolecular polymers increased. Moreover, the free sulfhydryl content decreased upon baking, indicating structural changes in the gluten network. As baking progressed, the role of hydrogen bonds and hydrophobic interactions diminished, while intermolecular β-sheet content increased due to protein aggregation. The compact gluten structure with a high amount of protein junctions and total protein length during mixing and shaping was significantly different from the high lacunarity ratio in gluten after baking. Based on Pearson correlation analysis, the textural features of bread dough were connected with the transformation of the gluten molecular structure during breadmaking. Research on the transformation of gluten networks during breadmaking could provide valuable mechanistic insights for improving the quality of bread.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117341"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101534","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}

{"title":"Bacterial assessment, thermal resilience and antibiotic resistance profiles of bacterial contaminants in retail fish and meat","authors":"Abdul Qadir Noorzai ,&nbsp;Shahid Hussain Abro ,&nbsp;Rani Abro ,&nbsp;Dildar Hussain Kalhoro ,&nbsp;Muhammad Iqbal Dasti ,&nbsp;Ahmad R. Alhimaidi ,&nbsp;Aiman A. Ammari ,&nbsp;Mostafa A. Abdel-Maksoud ,&nbsp;Bushra Hafeez Kiani ,&nbsp;Fayaz Hussain Jamali","doi":"10.1016/j.lwt.2025.117462","DOIUrl":"10.1016/j.lwt.2025.117462","url":null,"abstract":"<div><div>This research investigated bacterial contamination in various type of meat and working personnel samples from Nushki, Balochistan, Pakistan. Out of 150 samples comprising of beef, fish, mutton, equipment and working personnel, 40 (26.66%) detected positive for bacterial pathogens. The bacterial species including <em>Bacillus cereus</em>, <em>Campylobacter jejuni</em>, <em>Escherichia coli, Lactobacillus divergens</em>, <em>Pseudomonas aeruginosa</em>, <em>Pseudomonas alcaligenes</em>, <em>Salmonella enteritidis</em>, <em>Shigella dysenteriae</em> and <em>Stenotrophomonas maltophillia</em> were identified from the samples. Beef samples showed the significantly higher (<em>p &lt; 0.05</em>) bacterial prevalence than fish and mutton. Meat from Masjid Road and Eidgah Road exhibited elevated contamination, whereas, equipment had the lowest rates. Beef samples from meat market contained the highest bacterial load (1.65 × 10³ log 10 CFU/ml). Cooking temperatures ranged 37–45 °C for 10–60 min did not affect the bacterial growth significantly (<em>p &gt; 0.05</em>). However, <em>Salmonella enteritidis</em>, <em>Lactobacillus divergens</em> and <em>Bacillus cereus</em> were able to survive when exposed to 100 °C for 10 min. The antibiogram investigation revealed that the isolated bacterial species were sensitive to colistin and cefixime, yet resistant to amoxicillin, neomycin and piperacillin. The results highlight the significant issues with bacterial contamination across different types of meat and indicate antibiotic resistance in the isolated species.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117462"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101550","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}

{"title":"γ-aminobutyric acid (GABA) treatment improves disease resistance and preserves fresh-cut Mesembryanthemum crystallinum L","authors":"Hui Wang ,&nbsp;Xinran Yin ,&nbsp;Jing Li ,&nbsp;Yanan Sun ,&nbsp;Fansheng Cheng ,&nbsp;Dan Zhu","doi":"10.1016/j.lwt.2025.117398","DOIUrl":"10.1016/j.lwt.2025.117398","url":null,"abstract":"<div><div>Postharvest diseases significantly affect the quality of fresh-cut <em>Mesembryanthemum crystallinum</em> L. γ-aminobutyric acid (GABA) is a non-protein amino acid that plays a crucial role in the plant's disease resistance process as an endogenous metabolic product and signaling molecule. This study found that exogenous treatment of ice plant with GABA has a positive effect on inhibiting postharvest diseases by regulating the activity of antioxidant enzymes and activating the reactive oxygen species (ROS) pathway, thereby protecting cells from oxidative damage. Concurrently, the addition of exogenous GABA activates the salicylic acid pathway and promotes the biosynthesis of phenylpropanoids, thus enhancing the plant's defense against pathogenic microorganisms. This research proves that GABA could be used as a green preservative to limit postharvest disease losses in fresh-cut ice plants caused by <em>Fusarium</em> sp.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117398"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101983","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}

{"title":"Antimicrobial activity and mechanism of novel postbiotics against foodborne pathogens","authors":"Yucui Tong,&nbsp;Zaheer Abbas,&nbsp;Jing Zhang,&nbsp;Junyong Wang,&nbsp;Yichen Zhou,&nbsp;Dayong Si,&nbsp;Xubiao Wei,&nbsp;Rijun Zhang","doi":"10.1016/j.lwt.2025.117464","DOIUrl":"10.1016/j.lwt.2025.117464","url":null,"abstract":"<div><div>Postbiotics are effective in preserving food and preventing spoilage, but their antimicrobial activities and mechanisms are still largely unknown. This study aims to investigate the antimicrobial activity, mechanism of action, and efficacy components of a novel postbiotic (from <em>Bacillus amyloliquefaciens</em> J and <em>Lactobacillus plantarum</em> SN4) that we have recently developed. The water extract of this postbiotics (PWE) exhibited strong bactericidal effects against a wide range of pathogens such as <em>Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium.</em> PWE significantly disrupted bacterial cell membranes and consequently leaked cell contents and induced bacterial genomic DNA degradation. In addition, PWE can prevent <em>E. coli</em> from infesting the host by inhibiting its adhesive action. Organic acids, particularly lactic acid (378 ± 4.1 mg/g) and acetic acid (40.8 ± 2.2 mg/g) were identified as the key antibacterial components in PWE. Furthermore, we demonstrated that PWE was safe for mammalian cells and exhibited high stability under enzymatic degradation and heat treatment. In conclusion, our data revealed the great potential of the novel postbiotics in combating microbial infections and suggesting new strategies for food preservation in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117464"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101999","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}

{"title":"Effect of compound aging treatment on the quality of Nongxiangxing Baijiu","authors":"Baolin Han ,&nbsp;Xiaohu Ren ,&nbsp;Hucheng Gong ,&nbsp;Shufan Zhang ,&nbsp;Weitao Zhou ,&nbsp;Yihan Wei ,&nbsp;Yuli Fang ,&nbsp;Qiang Xu ,&nbsp;Minghong Bian","doi":"10.1016/j.lwt.2025.117355","DOIUrl":"10.1016/j.lwt.2025.117355","url":null,"abstract":"<div><div>The scientifically combined artificial aging method is one of the most effective approaches for baijiu aging. The present study sought to explore the effects of six compound aging treatment methods on the quality of Nongxiangxing Baijiu, including high-temperature + ultrasonic (G-C), high-temperature + microwave (G-W), microwave + ultrasonic (W-C), microwave + high-temperature (W-G), ultrasonic + high-temperature (C-G), ultrasonic + microwave (C-W). Additionally, the samples of natural aging for 1–2 years (1–2N), 3–4 years (3–4N), and composite aging samples were compared with raw baijiu to explore the inhibitory effect of the composite aging method on the aging time and achieve natural aging, thereby saving costs and increasing economic benefits. The physical and chemical analyses of the nine sample groups were performed according to the national standard GBT10781.1–2021, and the sensory evaluation was performed using the fuzzy sensory evaluation method. The volatile components of the nine sample groups were analyzed by GC-MS, and the OAV activity was calculated. A total of 21 flavor substances with OAV &gt;1 were identified. The natural aging group and the compound accelerated aging group were analyzed using the Orthogonal partial least squares discriminant analysis (OPLS-DA), and 6 and 10 different compounds were found in both groups, respectively. The cluster analysis of the complex aging samples showed that the G-C, G-W, W-C, C-W, C-G, and W-G were in the specific category. Furthermore, the primary flavor substance of Nongxiangxing Baijiu, i.e., ethyl caproate, was positively correlated with the differential compounds caproic acid, butyric acid, ethyl oleate, ethyl lactate, caproate, butyl caproate and ethyl valerate. By principal component analysis (PCA), the W-G group and 3–4N group were consistent in flavor correlation, indicating that the W-G group had a good aging effect. In addition, ethyl palmitate, ethyl oleate and other long-chain fatty acid ethyl esters showed positive correlations with the W-G group and 3–4N group, which is worthy of our further attention and research.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117355"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102003","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}

{"title":"Construction of anti-bubble microcapsule based on Pickering emulsion stabilization system and its protective effect on probiotics","authors":"Hongbo Li ,&nbsp;Jiayi Li ,&nbsp;Tian Su ,&nbsp;Wenbo Song ,&nbsp;Dingkuo Liu ,&nbsp;Hongjuan Li ,&nbsp;Jinghua Yu","doi":"10.1016/j.lwt.2025.117405","DOIUrl":"10.1016/j.lwt.2025.117405","url":null,"abstract":"<div><div>In this study, <em>Limosilactobacillus fermentum</em> CECT 5716 was used as a model strain to prepare anti-bubble microcapsule through a double emulsion method, based on the interfacial stability of Pickering emulsions, thus achieving the encapsulation of probiotics by gas. The encapsulation rate of the anti-bubble microcapsule was 66.71% with an average particle size of 42.18 μm. Compared to the free strain, the anti-bubble microcapsule exhibited a reduction of 3.31 Log CFU/g and 1.22 Log CFU/g in simulated gastric and bile salt fluid, respectively, but a slight increase of approximately 0.17 Log CFU/g in simulated intestinal fluid. Furthermore, the number of viable bacteria in anti-bubble microcapsule remained above 1 × 10⁷ CFU/g after 35 d of storage at room temperature. These findings suggested that the gas layer can effectively serve as a protective wall material to encapsulate probiotics, safeguarding them from the external environment.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117405"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102153","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}

{"title":"The juice incorporation from grape pomace pressing positively influence the yield and chemical composition without affecting its sensory profile","authors":"Maria da Conceição Prudêncio Dutra ,&nbsp;Tainara Araújo Amorim ,&nbsp;Ana Júlia Araújo de Brito ,&nbsp;Ederlan de Souza Ferreira ,&nbsp;Marcos dos Santos Lima ,&nbsp;Aline Camarão Telles Biasoto","doi":"10.1016/j.lwt.2025.117372","DOIUrl":"10.1016/j.lwt.2025.117372","url":null,"abstract":"<div><div>The quality of juice obtained by pressing grape pomace and the viability of its incorporation into whole grape juice was investigated for the first time on an industrial scale. Two pressing systems were tested: hydraulic and pneumatic and the evaluated treatments were as follows: whole grape juice (CJ - control), juice 100% from hydraulic press (HP), juice 100% from pneumatic press (PP), juice with a blend of 87% CJ + 13% HP (CJHP), and 87% CJ + 13% PP (CJPP). Analyses were conducted to determine the physicochemical profiles of the juices, levels of primary and secondary metabolites, antioxidant capacity, sensory profile, and consumer acceptability. Pressing increased the yield in the hydraulic and pneumatic systems by 20.5% and 27.3%, respectively, the concentration of phenolic compounds, especially flavanols, flavonols, and stilbenes, and the antioxidant capacity. However, HP and PP juices obtained the lowest overall sensory acceptability scores compared with the control, whereas CJPP and CJHP did not differ from CJ. The pneumatic press stood out for providing better results in juice quality and yield. In this study, the incorporation of juice from pressing grape pomace collected during the maceration stage positively influenced the product's chemical composition without altering its sensory profile or negatively affecting its acceptance by consumers.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117372"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102166","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}

{"title":"Improvement of chemical composition, physical properties and crystallization characteristics of palm stearin and rice bran oil blends by enzymatic interesterification: Potential base oils in fast-frozen food","authors":"Manman Ren ,&nbsp;Liping Zhu ,&nbsp;Shaohua Liang ,&nbsp;Wei Liu ,&nbsp;Guolong Yang ,&nbsp;Pengcheng Meng ,&nbsp;Kaifang Li ,&nbsp;Can Shi ,&nbsp;Li Liang ,&nbsp;Cong Sun","doi":"10.1016/j.lwt.2025.117421","DOIUrl":"10.1016/j.lwt.2025.117421","url":null,"abstract":"<div><div>In order to reduce the enzymatic interesterification cost of base oil in fast-frozen food and improve its physicochemical properties and nutritional value, effects of reaction conditions on the properties of the interesterified fats (IEFs) from palm stearin (PS) and rice bran oil (RBO) were evaluated. The performed conditions were as follows: <em>Thermomyces lanuginosa</em> lipase (TL IM) as catalyst, reaction temperature 50 °C, enzyme load 6%, reaction time 2 h. The IEFs of PS and RBO in different ratios were prepared under these conditions, and their chemical composition, physical properties, and crystallization characteristics were compared with those of the physical blends. Results showed that no <em>trans</em> fatty acids, abundant phytosterols and oryzanol were detected in all the IEFs, suggesting an improvement in nutritive properties. In particular, the IEFs (4:6, 5:5, 6:4, and 7:3, PS:RBO) had relatively low contents of SFA (39.28%–53.01%) and high contents of SUU- and SUS-type TAGs, resulting in lowering slip melting points (35.6–44.9 °C) and good solid fat content range (12.1%–34.3%) at 20 °C with mostly β′ crystals. Thus, this paper provides a simple and low-cost enzymatic interesterification method for preparing high-quality base oil in fast-frozen food.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117421"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102501","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}

{"title":"Fabrication and characterization of soy isoflavones-oat β-glucan complexes: Improvement on the antioxidant activity and release rate","authors":"Anna Dai ,&nbsp;Xiaoxing Chi ,&nbsp;Helin Wang ,&nbsp;Dongjie Zhang","doi":"10.1016/j.lwt.2025.117433","DOIUrl":"10.1016/j.lwt.2025.117433","url":null,"abstract":"<div><div>The interaction between polyphenols and polysaccharides has the potential to enhance the stability and antioxidant activity of natural polyphenols. This study investigated the complexation between soy isoflavones (SI) and oat β-glucan (OBG) under different conditions (ratio, pH, and temperature). When the ratio was 1:1, pH was 5 and 40 °C, the binding rate and turbidity were 65.1% and 0.461. Additionally, in comparison to SI alone, it was observed that a higher binding rate correlated with an increase in phenolic hydroxyl groups present, which subsequently enhanced the ABTS•+ scavenging rate. After digestion, these complexes dissociated to expose additional active sites, resulting in superior antioxidant capacity compared to SI alone, and more SI was released (21.4%). Transmission electron microscopy (TEM) confirmed successful preparation of spherical complexes. Fourier-transform infrared (FT-IR) spectroscopy and nuclear magnetic resonance (NMR) analyses revealed that hydrogen bonding served as the primary binding force between SI and OBG. Furthermore, X-ray diffraction (XRD) and differential scanning calorimetry (DSC) demonstrated that SI was incorporated into the network structure of OBG by inclusion. This study elucidates both the interaction mechanism between SI and OBG as well as their enhancement of antioxidant capacity, providing valuable theoretical insights for designing dietary fiber and polyphenol systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117433"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377435","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}