LWT - Food Science and Technology最新文献

{"title":"Utilising starchy tropical agri-resources through gluten-free bread-making: the case of cassava, green banana and sweet potato flours","authors":"Simon Carlier ,&nbsp;Layal Dahdouh ,&nbsp;Julien Ricci ,&nbsp;Lidwine Grosmaire","doi":"10.1016/j.lwt.2025.118595","DOIUrl":"10.1016/j.lwt.2025.118595","url":null,"abstract":"<div><div>This work evaluated, for the first time, different gluten-free bread formulations using mixtures of cassava, sweet potato and green banana flours. A simplex centroid mixture experimental design with constraints was used to evaluate the role of each flour in the physical properties of dough and bread. Hence, the relationships between the pasting properties of the flours, rheological properties of the doughs and physical properties of the baked breads were investigated. The results showed that increasing the proportion of cassava flour (from 30 to 70 %) enhanced porosity (from 6.36 to 17.89 %) and led to a softer crumb (from 12.48 to 8.07 N); whereas a higher proportion of green banana flour (70 %) resulted in a harder crumb (12.48 N) despite an increase in the bread specific volume (1.33 cm³ g⁻¹). The sweet potato flour input enhanced the staling properties of bread. However, when the input of this flour exceeded the threshold of ∼20 %, the specific volume of the bread (&lt;1.16 cm³ g⁻¹) and its porosity (&lt;11.20 %) and textural properties deteriorated. An optimal formulation containing equal proportions of cassava and green banana flours (43.3 %) and a lower proportion of sweet potato (13.3 %) was identified.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118595"},"PeriodicalIF":6.6,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263405","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":"Development and optimization of dry-peeling method for plums (Prunus domestica) using infrared radiation heating technology","authors":"Hojatollah Akbari ,&nbsp;Ali M. Kermani ,&nbsp;Homa Behmadi ,&nbsp;Gholamreza Chegini","doi":"10.1016/j.lwt.2025.118587","DOIUrl":"10.1016/j.lwt.2025.118587","url":null,"abstract":"<div><div>This study explores the feasibility and optimization of infrared (IR) dry-peeling for plums (Prunus domestica) as a sustainable alternative to conventional lye peeling, aiming to enhance product quality and minimize environmental impact. A laboratory-scale system equipped with a ceramic IR emitter and rotating fruit rollers for loosening peels and a novel rubber-tube peel removal device was designed. The effects of IR emitter power (350–1000 W), heating time (90–150 s), and emitter distance (20–70 mm) on physicochemical properties and peeling performance were evaluated using Response Surface Methodology (RSM). The results showed that optimal conditions (797.48 W, 70 mm, 107 s) achieved 90 % peelability, 4.5 peeling easiness (1–5 scale), 0.30 % moisture loss, 0.12 mm peel thickness, 40 °C surface temperature, 13.5 ΔE color change, and 14 mg/100 g ascorbic acid retention. Hot lye peeling (10 % NaOH, 85 °C, 100 s) was used as a control treatment, and the findings indicated that IR has the potential for significantly reduced moisture loss (0.30 % vs. 9.56 %), preserved bright yellow hue (Hue angle 82 vs. 55°), and enhanced ascorbic acid retention (14 vs. 10.5 mg/100 g), while eliminating chemical wastewater. The rubber-tube device, with 76.67 % peelability under optimal IR conditions, performed comparably to lye pretreatment and showed potential for replacing manual peeling and enhancing process hygiene.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118587"},"PeriodicalIF":6.6,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263894","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":"Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance","authors":"Nour Doumani ,&nbsp;Haneen Hanee Al-Dmoor ,&nbsp;Cynthia Helou ,&nbsp;Dubravka Novotni ,&nbsp;Maria Papageorgiou ,&nbsp;Antonella Pasqualone ,&nbsp;Cristina Rosell ,&nbsp;Vasilis Valdramidis ,&nbsp;Francesca Vurro ,&nbsp;Alain Le-Bail ,&nbsp;Patricia Le-Bail","doi":"10.1016/j.lwt.2025.118586","DOIUrl":"10.1016/j.lwt.2025.118586","url":null,"abstract":"<div><div>The FLAT BREAD MINE international research project, funded by PRIMA with EU support, explores innovative technologies and reformulations to develop healthy flatbreads for Mediterranean consumers. A survey across eight Mediterranean countries examined consumption habits, preferences, perceptions, and openness to innovation. Statistical analyses, including logistic and linear regressions, and principal component analysis (PCA), were applied. PCA identified three distinct consumer segments: Mindful (34 %), Aesthetic (32 %), and Practical (34 %), prioritizing nutrition, sensory qualities, and convenience, respectively. The Mindful group showed the strongest interest in innovation, positioning them as the primary target group for project outcomes. Geographic origin strongly influenced preferences: Middle Eastern consumers favoured double-layered flatbreads and considered them essential, while Europeans preferred single-layered types for their gastronomic and health appeal. Pita was the most popular variety (45.9 %). Taste and texture were major drawbacks of gluten-free flatbreads. Part-baked flatbreads were seldom consumed (∼16 %) largely due to misconceptions, though interest was higher for shelf storage (40.6 %) than for frozen (24.8 %). The most accepted alternative flours were durum wheat (59.7 %), corn (53.1 %), and oat (53 %). Overall, the study enhances understanding of flatbread preferences in the Mediterranean area, underscoring the importance of cultural origin and consumer attitudes in driving innovation in the flatbread industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118586"},"PeriodicalIF":6.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263893","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":"FTIR analysis for authentication and fatty acid determination of walnut oil adulterated with common vegetable oils","authors":"Georgiana Fediuc,&nbsp;Mircea Oroian","doi":"10.1016/j.lwt.2025.118589","DOIUrl":"10.1016/j.lwt.2025.118589","url":null,"abstract":"<div><div>This study evaluated the ability of FTIR spectroscopy to authenticate walnut oil and detect adulteration with sunflower, rapeseed, and soybean oils at levels of 5–50 %. A total of 196 samples (16 authentic and 180 adulterated) were analyzed using Attenuated Total Reflectance (ATR) sampling. The spectra exhibited characteristic triglyceride absorption peaks, with key differences observed in the 3100–2700 cm⁻¹ and 1800–1000 cm⁻¹ regions, though authentic and adulterated oils showed substantial spectral overlap. Chemometric analysis improved discrimination: Support Vector Machines (SVM) outperformed PLS-DA in classifying authentic versus adulterated oils, while Partial Least Squares Regression (PLS-R) accurately predicted adulteration levels and fatty acid composition (C16:0, C18:0, C18:1, C18:2, C18:3, C22:2, MUFA, PUFA). Pre-treatments optimized model performance, with normaliation effective for sunflower, de-trending for soybean, first derivative for rapeseed, and baseline correction for mixed adulterations (R²val = 0.656–0.982). Overall, FTIR spectroscopy combined with chemometric models offers a rapid, reliable, and non-destructive method for walnut oil authentication and fatty acid profiling.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118589"},"PeriodicalIF":6.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263835","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":"Fluorescence detection based on molecularly imprinted microspheres and graphene quantum dots/graphite carbon nitride for three tetracyclines determination in dairy products","authors":"Yinchuan Pan ,&nbsp;Shudong Liu ,&nbsp;Hao Zhang ,&nbsp;Youming Shen ,&nbsp;Jing Liu ,&nbsp;Jianping Wang ,&nbsp;Yanxia Gao ,&nbsp;Ning Ma","doi":"10.1016/j.lwt.2025.118585","DOIUrl":"10.1016/j.lwt.2025.118585","url":null,"abstract":"<div><div>Tetracyclines (TCs) residues in dairy products pose a potential threat to food safety and public health, necessitating sensitive and selective detection methods. In this study, a fluorescence-based sensing method was constructed by embedding nitrogen and phosphorus co-doped graphene quantum dots (NP-GQDs) into graphite carbon nitride (g-C₃N₄). The composite was subsequently combined with doxycycline-specific molecularly imprinted microspheres (MIM) to obtain MIM@NP-GQDs/g-C₃N₄. The composite-based assay exhibited a linear range of 2–50 ng/mL (R² &gt; 0.99), with detection limits of 0.8–1.8 ng/mL for three TCs. The method showed excellent reproducibility, allowing up to six reuse cycles, and recovery rates in TC-free dairy samples ranged from 83.5 % to 96.7 % (RSD &lt;5 %). This study demonstrated the application of MIM@NP-GQDs/g-C₃N₄ for TC detection in dairy products, offering a highly selective and reusable fluorescence-based detection strategy.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118585"},"PeriodicalIF":6.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263829","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":"Environmental triggers of enterotoxin production in foodborne Staphylococcus aureus: A focus on growth-dependent risk","authors":"Jeong-Eun Lee,&nbsp;Min Joo Kim,&nbsp;Juhee Park,&nbsp;Yong Sun Cho","doi":"10.1016/j.lwt.2025.118590","DOIUrl":"10.1016/j.lwt.2025.118590","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is a major foodborne pathogen whose virulence is mediated by heat-stable staphylococcal enterotoxins (SEs). Understanding environmental and metabolic drivers of SE production is critical for risk assessment in ready-to-eat (RTE) foods. This study investigated the impact of cell density, environmental stressors, and metabolic profiles on SEs expression. Additionally, metabolic signatures were investigated as potential predictive biomarkers. A total of 138 isolates from diverse food sources were characterized. Enterotoxin production was assessed under varying conditions, and LC-MS-based metabolomic profiling was conducted on reference strains harboring <em>sea</em>, <em>seb</em>, <em>sec</em>, and <em>sed</em>. The <em>sea</em> gene was detected in 14.5 % of isolates, with serotype Ⅴ predominating among enterotoxigenic strains. Penicillin resistance was nearly universal (95.7 %), and 29.7 % of isolates exhibited multidrug resistance. SEA was distributed across multiple clonal lineages, whereas SEB was restricted to ST2176. Enterotoxin detection consistently occurred at ∼6 log CFU/mL, with earlier detection at higher inocula, indicating quorum-sensing-based regulation. Under low temperatures or high salinity levels, SEs were detected at lower apparent thresholds, attributable to the induction of viable but non-culturable (VBNC) states and the presence of biofilm-associated microenvironments. Metabolomic profiling revealed dynamic strain- and time-dependent changes. However, robust toxin-type-specific biomarkers were not identified. Collectively, these results demonstrate that SEs production is governed primarily by population thresholds rather than environmental stress, while VBNC and biofilm states pose hidden risks beyond CFU-based monitoring. The lack of reproducible metabolic markers underscores the potential value of integrative multi-omics methods in supporting early-warning biomarker identification and improving food safety surveillance.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118590"},"PeriodicalIF":6.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263404","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":"Calcium and magnesium improve Lactobacillus bulgaricus survival via membrane and metabolic protection","authors":"Jialei Sun ,&nbsp;Haiyue Niu ,&nbsp;Bin Li ,&nbsp;Yu Wang ,&nbsp;Xi Chen ,&nbsp;Xue Han","doi":"10.1016/j.lwt.2025.118584","DOIUrl":"10.1016/j.lwt.2025.118584","url":null,"abstract":"<div><div>Spray drying is widely used for probiotic powder production, but low bacterial survival limits industrial application. Improving cell tolerance to spray-drying stress remains a major challenge. The purpose of this work was to investigate the underlying mechanisms by which calcium (Ca²⁺) and magnesium ions (Mg²⁺) protect <em>Lactobacillus bulgaricus</em> and increase its survival during spray drying. Proteomic analysis revealed that spray drying severely impaired fatty acid metabolism and the glycolytic pathway in <em>Lactobacillus bulgaricus</em>. The addition of Ca²⁺ (10 mmol/L) or Mg²⁺ (20 mmol/L) led to significant up-regulation of the genes related to these pathways, concurrently increasing Ca²⁺/Mg²⁺ ATPase activity after spray drying. The maintenance of membrane integrity by these two ions was achieved through the reduction of depolarization and membrane damage, with a concomitant reduction in lipid oxidation of 18–22 %. In addition, they increased the intracellular ATP levels (1.86–2.08 times) and maintained membrane fluidity by increasing the unsaturated fatty acid content. These effects synergistically stabilize energy metabolism and the membrane structure, resulting in an increased survival rate. Overall, this study demonstrated that Ca²⁺ and Mg²⁺ enhance the spray drying tolerance of <em>Lactobacillus bulgaricus</em> by coordinating lipid homeostasis and bioenergetics, providing a practical strategy to improve probiotic stability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118584"},"PeriodicalIF":6.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263889","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":"Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity","authors":"Lu Gao,&nbsp;Tao Zhang,&nbsp;Xinyu Huang,&nbsp;Mengyuan Tan,&nbsp;Tianzhu Guan,&nbsp;Zhirong Wang,&nbsp;Yi Li,&nbsp;Xuechao Xu","doi":"10.1016/j.lwt.2025.118588","DOIUrl":"10.1016/j.lwt.2025.118588","url":null,"abstract":"<div><div>A facile, cost-effective, and portable total antioxidant capacity (TAC) evaluation system was developed for <em>Pleurotus ostreatus</em> using a 3D-printed ferric coordination polymer (FCP) hydrogel nanozyme. Initially, the prepared peroxidase-like FCP nanozyme can catalyze the generation of hydroxyl radicals to oxidize 3,3′,5,5′-tetramethylbenzidine (TMB) in the presence of H₂O₂. Then, hydroxyl radicals can be neutralized by antioxidants, thereby inhibiting the TMB chromogenic reaction. Vitamin C (Vit C), vitamin E (Vit E), cysteine (Cys), and glutathione (GSH) were successfully used as reference antioxidant substrates. Moreover, a 3D-printed FCP hydrogel nanozyme was developed and incorporated into a smartphone-assisted point-of-care testing (POCT) system. TAC was evaluated by this POCT system, offering a limit of detection (LOD) as 0.34 mmol/L. The system was successfully applied to assess TAC in extracts from wild and commercially cultivated <em>P. ostreatus</em>. The results revealed TAC differences among these samples. Hence, this study provides a promising strategy for rapid, visual, and quantitative TAC detection in food.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118588"},"PeriodicalIF":6.6,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218852","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":"Structural and digestive characterization of peanut skin procyanidins encapsulated with different proportions of inulin and whey protein","authors":"Yuan Gao ,&nbsp;Lina Yu ,&nbsp;Juan Wu ,&nbsp;Yu Song ,&nbsp;Jie Bi ,&nbsp;Luhui Wang ,&nbsp;Chen Jiang ,&nbsp;Mingqing Wang","doi":"10.1016/j.lwt.2025.118582","DOIUrl":"10.1016/j.lwt.2025.118582","url":null,"abstract":"<div><div>Despite of health promoting effects, the application of peanut skin procyanidins (PSP) has been restricted by their poor stability and limited bioavailability. This study aimed to enhance its stability and bioavailability through encapsulation. The effects of varying inulin-to-whey protein ratios on the encapsulation, release, gut microbiota modulation effects and metabolism of PSP during <em>in vitro</em> gastrointestinal digestion and colonic fermentation were investigated. Overall, higher whey protein/inulin ratio exhibited better encapsulating effects. Increasing the whey protein ratio in wall materials increased PSP encapsulation efficiency (exceeding 98 % after optimization), enhanced thermal stability and decreased the mean particle size and zeta potential of microparticles. Scanning electron microscopy analysis indicated reduced structural porosity with higher whey protein proportions, which likely contributed to the reduced release ratio of PSP during simulated gastrointestinal digestion. <em>In vitro</em> fermentation was performed using microparticles encapsulated with 75 g/L whey protein and 125 g/L inulin. Encapsulated PSP significantly enriched short-chain fatty acid-producing bacteria and reduced pathogenic bacteria. Furthermore, encapsulation increased levels of bioactive degradation products and promoted microbial biotransformation of flavan-3-ols. This optimized encapsulation system provides a novel nutritional delivery platform for enhancing the bioavailability and health-promoting functions of polyphenol-rich ingredients in functional foods and nutraceuticals.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118582"},"PeriodicalIF":6.6,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326865","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 untargeted metabolomics and transcriptomics revealed the high-efficiency synthesis of theabrownins by Pantoea camelliae Z09 in liquid-state fermentation","authors":"Yanxia Xie ,&nbsp;Zixi Yang ,&nbsp;Xuemin Chen ,&nbsp;Yuanmin Zhu ,&nbsp;Mengjie Lei ,&nbsp;Wenwen Jin ,&nbsp;Longjiang Yu","doi":"10.1016/j.lwt.2025.118583","DOIUrl":"10.1016/j.lwt.2025.118583","url":null,"abstract":"<div><div>Theabrownins (TBs) are complex macromolecular polymers with notable health benefits and considerable market potential, making their efficient and large-scale production essential. Our preliminary screening identified <em>Pantoea camelliae</em> Z09 liquid-state fermentation as an effective strategy for TBs synthesis. In this study, high-efficiency TBs synthesis was investigated by integrating untargeted metabolomics and transcriptomics. Within 48 h, the tea infusion color changed from bright light orange to oily brown-black, corresponding to TBs accumulation. At 48 h, the TBs concentration reached 12.57 mg/mL, representing a relatively high level. Structural analysis at 24, 36, and 48 h showed that TBs mainly consist of phenols, proteins, sugars, and lipids, with hydroxyl, carboxyl, and amino groups as the dominant functional groups. During fermentation, the pH of the tea infusion increased overall, consistent with the changes observed in the TBs solution. Quantitative profiling identified 322 key compounds and 145 differential genes involved in TBs synthesis, including phenylpropanoids, polyketides, and genes encoding hydrolases, transferases, and oxidoreductases. Seven catechins (C, EC, GC, EGC, ECG, GCG, and EGCG) were confirmed as major contributors to TBs formation, while the addition of quercetin and glucose, gallic acid, hesperidin, and apigenin further enhanced TBs production. This study provides theoretical guidance for efficient large-scale TBs production and establishes a paradigm for elucidating microbe-driven macromolecular synthesis.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118583"},"PeriodicalIF":6.6,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263830","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}