LWT - Food Science and Technology最新文献

{"title":"Trisodium phosphate inhibits the shrinkage of passion fruit by suppressing ROS accumulation and mitigating oxidative damage","authors":"Liang Shuai ,&nbsp;Min Wang ,&nbsp;Lingyan Liao ,&nbsp;Feilong Yin ,&nbsp;Mubo Song ,&nbsp;Feifei Shang ,&nbsp;Meiying He ,&nbsp;Yunfen Liu ,&nbsp;Jianghua Cai","doi":"10.1016/j.lwt.2025.117480","DOIUrl":"10.1016/j.lwt.2025.117480","url":null,"abstract":"<div><div>Passion fruit experiences significant postharvest losses due to shrinkage during storage. Trisodium phosphate (TSP) is generally considered a safe substance by the US Food and Drug Administration, and is also defined as a food additive added to food in China. This study investigated the effects of trisodium phosphate (TSP) treatment on the harvested passion fruit during storage. The results indicated that 0.5 g L⁻¹ TSP treatment effectively inhibited passion fruit shrinkage, decreased the relative leakage rate, and reduced the levels of malondialdehyde, hydrohydrogen peroxide and O₂˙^- production rate, and protein carbonylation in harvested passion fruit during storage. Moreover, the application of TSP significantly enhanced the levels of antioxidants, namely ascorbate and glutathione, and augmented the activities of antioxidant enzymes, such as SOD, CAT, APX, and GR, in harvested passion fruit. Furthermore, TSP treatment upregulated the expression of <em>SOD</em>, <em>CAT</em>, <em>APX</em>, and <em>GR</em> genes, as well as stimulated the transcripts of key genes encoding METHIONINE SULFOXIDE REDUCTASE responsible for oxidation repair. Collectively, these findings highlight the promising potential of TSP as an effective approach to inhibit the shrinkage in passion fruit by suppressing ROS accumulation and alleviating oxidative damage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117480"},"PeriodicalIF":6.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377098","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":"Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere","authors":"Michela Pia Totaro,&nbsp;Graziana Difonzo,&nbsp;Gabriele Ventrella,&nbsp;Francesco Caponio,&nbsp;Antonella Pasqualone,&nbsp;Carmine Summo","doi":"10.1016/j.lwt.2025.117483","DOIUrl":"10.1016/j.lwt.2025.117483","url":null,"abstract":"<div><div>This study evaluated the influence of Olive Leaf Extract (OLE) on the quality parameters of sliced ripened sausages during 80 days of refrigerated storage in Modified Atmosphere Packaging (MAP). Shelf-life extension poses significant challenges to the meat industry. Lipid oxidation, microbial growth and color changes can induce undesirable alterations in sensory and nutritional traits during the storage of ripened sausages. OLE was used alone (F1, OLE = 1000 mg/kg) or in combination with nitrate and nitrite (F2, OLE = 500 mg/kg; NO₂-NO₃ = 35-35 mg/kg) compared to a control containing nitrate and nitrite alone (CTR). Microbiological analysis showed no microbial growth in any of the tested samples. Furthermore, the addition of OLE resulted in a lower <em>b</em>∗ value and delayed lipid oxidation compared with CTR (<em>p &lt;</em> 0.05). Notably, CTR reached the rancidity threshold (1 mg malondialdehyde/kg) between 60 and 80 days, while F1 and F2 remained below this limit throughout the storage period. The findings indicate the positive influence of OLE in keeping the quality of ripened sausages during storage, contributing significantly to microbial stability, color preservation, and the reduction of lipid oxidation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117483"},"PeriodicalIF":6.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388355","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":"Multi-omics insights into the dynamic changes of metabolites during the electron beam irradiation of persimmons","authors":"Shanshan Chen ,&nbsp;Feifei Shang ,&nbsp;Yuhua Xie ,&nbsp;Zhongmin Wang ,&nbsp;Zhenhua Duan ,&nbsp;Qianwei Cheng","doi":"10.1016/j.lwt.2025.117448","DOIUrl":"10.1016/j.lwt.2025.117448","url":null,"abstract":"<div><div>This study investigates the effects of electron beam irradiation (EBI) treatment on persimmons and its metabolic regulatory mechanisms. By comprehensively analyzing microstructure, physiology, metabolomics, and proteomics, it was found that EBI treatment causes ultramicroscopic structural changes, cellular membrane damage, and a decrease in tannin cell numbers in persimmons. Physiological results indicate that the activities of enzymes related to membrane lipid metabolism and antioxidant metabolism undergo significant changes. EBI promotes the oxidative reactions of membrane lipids while simultaneously enhancing antioxidant capacity, thereby aiding in the mitigation of endogenous reactive oxygen species (ROS) accumulation. Furthermore, transcriptomic, metabolomic, and proteomic analyses revealed significant enrichment of lipid and amino acid metabolic pathways, with reprogrammed expression levels of related genes and metabolites. These results demonstrate that ionizing radiation significantly affects the metabolism of persimmons, offering essential theoretical support for a deeper understanding of its role in the deastringency mechanism.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117448"},"PeriodicalIF":6.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377436","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":"Impact of Lactobacillus plantarum fermentation on jujube juice: Insights from intelligent sensory evaluation, tolerance index, and acidogenic potential","authors":"Wenchao Cai ,&nbsp;Liyue Fei ,&nbsp;Dongsheng Zhang ,&nbsp;Yiwen Mao ,&nbsp;Ziyi Lu ,&nbsp;Yu Li ,&nbsp;Suyu Wei ,&nbsp;Xinxin Zhao ,&nbsp;Qin Zhang ,&nbsp;Chunhui Shan ,&nbsp;Qiangqing Zheng","doi":"10.1016/j.lwt.2024.117185","DOIUrl":"10.1016/j.lwt.2024.117185","url":null,"abstract":"<div><div>The selection of strains is very important to the odor, taste and nutrition of lactic acid fermentation products. In this study, 108 strains of <em>L. plantarum</em> selected by the laboratory were used to ferment jujube juice, and a large sample experiments was used to reveal the effects of <em>L. plantarum</em> on the sensory quality of fermented jujube juice. Among them, the color mainly affects the brightness and yellow-blue color of jujube juice, odor mainly affects the content of methane, ethanol, nitrogen oxides, and sulfides, and taste mainly affects the basic texture of jujube juice. LP44 strain was screened by multivariate statistical analysis of tolerance, acid production and sensory quality. The API 50CH reagent strip was used to analyze the carbon source spectrum of LP44. It was found that LP44 cannot utilize five-carbon sugars such as xylose and ribose, but it can utilize 22 common carbon sources, especially fructose and glucose, which are plentiful in jujube. Therefore, LP44 strain is very suitable for fermentation of jujube juice, and the fermented jujube juice is bright yellow in color, abundant in aromatic compounds, with strong jujube odor, and prominent sourness and umami. Finally, we named LP44 as <em>LP</em>-CWC-Zao for subsequent studies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117185"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143097732","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":"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}