European Food Research and Technology最新文献

{"title":"Nanomaterials in food processing, packaging preservation and their effects on health & environment","authors":"Madhusmita Panigrahy,&nbsp;Gyana Ranjan Rout","doi":"10.1007/s00217-025-04676-3","DOIUrl":"10.1007/s00217-025-04676-3","url":null,"abstract":"<div><p>Nanotechnology is appealing to manufacturers and industrialists due to its physicochemical properties, the possibilities of wider applications, diverse strategies, increasing nutrient stability, higher solubility, higher bioavailability of bioactive chemicals, protection of food components, fortification, and targeted delivery. The application of nanomaterials in the food industry relates to production, packaging, fabrication, storage, and distribution and includes nanotubes, nanocomposites, nanocapsules, nanoemulsions, and nanoencapsulations. Although many research reports have been published, there are still some issues regarding nanotoxicology and its long-term impact on human health. Despite the enormous benefits of nanotechnology in food processing, health and nutrient concerns should also be taken care of for its wider acceptance and improvement. The primary concern related to nanomaterials is their tiny size, which may lead to have different physicochemical properties compared to their macro-counterparts. The wide use of nanomaterials in the food industry with the research on their effects on human health has created enormous pressure on scientists to determine the possible health effects due to the consumption of nanomaterials in food or products from the food industry. The European chemicals legislation has developed guidelines in their country on multiple regulatory issues including the safety use of nanomaterials, to resolve toxicity issues and guidance to measure nanomaterials. The present review presents a summated representation of the topics relating to nanomaterials including synthesis, their use in the food industry, human health, and environmental risk assessment with more focus on the positive aspects of food processing, packaging and preservation. The present review containing data, explanations and compilation on different types of nanomaterials, their wide application in various sectors of the food industry and their effects on health along with non-toxic effects will significantly contribute to finding the resolutions for future research in this field.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"861 - 875"},"PeriodicalIF":3.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ICP OES combined with chemometric tools to differentiate green coffee beans in special or traditional","authors":"Winston Pinheiro Claro Gomes,&nbsp;Gustavo Maximiano Alves,&nbsp;Fernanda C. O. L. Martins,&nbsp;Wanessa R. Melchert","doi":"10.1007/s00217-025-04664-7","DOIUrl":"10.1007/s00217-025-04664-7","url":null,"abstract":"<div><p>Minerals were determined in green coffee beans using an inductively coupled plasma atomic emission spectroscopy (ICP OES). Sodium, magnesium, potassium, phosphorus, calcium, manganese, iron, copper, and zinc were quantified in 10 samples of specialty coffees and 8 of traditional coffees. It employed the two types of dry digestion (<i>in natura</i> and or extract of samples obtained by the cupping protocol). The ANOVA and Tukey’s tests were applied in the obtained results with a confidence interval of 95% (α &lt; 0.05), and Principal Component Analysis (PCA) was used to evaluate the differentiation between the types of coffee. The PCA allowed the differentiation between special and traditional green coffee beans and an understanding of the attributes (potassium, iron, and copper) that influenced the differentiation between the classifications. Therefore, special and traditional green coffee beans can be differentiated using ICP OES in special and traditional dry digestion methods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"735 - 746"},"PeriodicalIF":3.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"HS-SPME–GC–MS analysis and consumer acceptance of blackcurrant juices made with innovative and conventional dejuicing systems","authors":"Annette Wagner,&nbsp;Lisa Zimmermann,&nbsp;Jelena Nagypál,&nbsp;Florian Kiene,&nbsp;Christoph Schuessler,&nbsp;Andrii Tarasov,&nbsp;Rainer Jung,&nbsp;Frank Will,&nbsp;Ralf Schweiggert,&nbsp;Christof Björn Steingass","doi":"10.1007/s00217-025-04666-5","DOIUrl":"10.1007/s00217-025-04666-5","url":null,"abstract":"<div><p>Due to their importance for sensory perception, volatiles of blackcurrant (<i>Ribes nigrum</i> L.) juices obtained using three pressing systems in two subsequent years were assessed by HS-SPME–GC–MS. The 35 volatiles assigned comprised 15 terpenes, 10 terpenoids, six esters, two aldehydes and each one alcohol and norterpenoid. The aroma impact compound 4-methoxy-2-methyl-2-butanethiol (4MMB) was additionally quantitated by GC–SIM-MS after derivatization and solid phase extraction. Spiral filter press processing under exclusion of oxygen resulted in higher total concentrations of volatiles in the juices (3022 and 4865 μg/100 mL in 2019 and 2020, respectively) compared to those obtained using the conventional systems horizontal filter press and decanter (860–2122 μg/100 mL). Multivariate statistics permitted the clustering of the samples according to both, the pressing systems and year of processing and to deduce tentative marker compounds mostly contributing to their differentiation. Spiral filter pressed juices stood out for elevated levels of especially oxidation-sensitive terpenes. Levels of 4MMB ranged between 3.6 and 4.8 ng/100 mL among all samples. However, descriptive sensory analyses (<i>n</i> = 15 trained panelists) found only insignificant differences among the descriptor intensities comparing blackcurrant juices and nectars produced thereof for sensory analyses, each produced with the aforementioned three technologies. By contrast, consumer acceptance and preference tests (<i>n</i> = 51 consumers) showed a significant preference of the decanter made juice and the nectar derived thereof, accompanied by low ratings for the spiral filter pressed juices.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"767 - 784"},"PeriodicalIF":3.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04666-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Annatto (Bixa orellana) seeds, palm (Elaeis guineensis) oils, and St. John’s wort (Hypericum perforatum) aerial parts as sources of rare prenyllipids","authors":"Paweł Górnaś,&nbsp;Inga Mišina,&nbsp;Danija Lazdiņa","doi":"10.1007/s00217-025-04677-2","DOIUrl":"10.1007/s00217-025-04677-2","url":null,"abstract":"<div><p>Tocopherols (Ts) are common lipophilic antioxidants, the most prevalent being α-T and γ-T, while tocotrienols (T3s) are considerably rarer. In recent years, tocotrienols have gained the attention of scientists because of their higher health potential than tocopherols. Current industrial sources of tocotrienols are palm (<i>Elaeis guineensis</i> Jacq.) oil and annatto (<i>Bixa orellana</i> L.) seeds. The current study shows that <i>Hypericum perforatum</i> flowerheads are also a valuable source of tocotrienols. Several <i>B. orellana</i> seeds, <i>E. guineensis</i> oils, and <i>H. perforatum</i> flowerheads of different origin were investigated for their tocochromanol profile and content. In <i>B. orellana</i> and <i>H. perforatum</i> samples, δ-T3 constituted the largest portion, while in <i>E. guineensis</i> it was γ-T3. While the total tocotrienol content in <i>H. perforatum</i> flowerheads was similar to <i>E. guineensis</i> oil (54.9 and 52.8 mg/100 g, respectively) much lower than in <i>B. orellana</i> seeds (487.8 mg/100 g). The total tocotrienol content varied significantly in <i>B. orellana</i> seeds (coefficient of variation 0.42), but was more consistent in <i>H. perforatum</i> flowerheads (0.09–0.16). St. John’s wort can be considered as an alternative raw material for the extraction of tocotrienols in temperate climate zones.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"877 - 884"},"PeriodicalIF":3.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanism of sweetening effect of 2-methylbutyric acid and other 9 acids from sweet orange investigated by sensory evaluation, electronic tongue, and molecular simulation","authors":"ZuoBing Xiao,&nbsp;BingJian Shen,&nbsp;YunWei Niu,&nbsp;JianCai Zhu,&nbsp;YaMin Yu,&nbsp;YuanBin She,&nbsp;RuJun Zhou,&nbsp;ZhaoGai Wang,&nbsp;Jing Zhang","doi":"10.1007/s00217-025-04669-2","DOIUrl":"10.1007/s00217-025-04669-2","url":null,"abstract":"<div><p>This study investigates the sweetening effect of ten acids from sweet orange on 5% sucrose solution. It was discovered that 2-methylbutyric acid and 3-methylbutyric acid notably enhanced sweetness, whereas decanoic acid significantly reduced sweetness. Acetic acid, propionic acid and butyric acid sweetened slightly at low concentration, but inhibited sweetness at high concentration. Hexanoic and octanoic acids enhanced sweetness but reduced comfort. Nonanoic acid and trans-2-hexenoic acid did not significantly affect sweetness. The results of molecular docking revealed that hydrogen bonding and hydrophobic interactions were crucial for the binding of sucrose to the sweet taste receptor T1R2/T1R3. It has also found that LYS65, ASP278, SER165, GLU302, ASP142, and SER303 were key amino acids for sweetness. A 100 ns molecular dynamic simulation indicated that the addition of 2-methylbutyric acid stabilizes the sucrose-T1R2/T1R3 complex via extensive hydrogen bonding and water bridges.</p><p>This findings pave the way for developing low-sugar orange juice beverages by leveraging aroma substances to augment sweetness.</p><p>Graphical abstract.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"799 - 813"},"PeriodicalIF":3.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Contribution of sourdough fermentation and yeast invertase to degradation of FODMAPs in sourdough bread and pasta","authors":"Yuqi Shao,&nbsp;Mariagrazia Molfetta,&nbsp;Fabio Minervini,&nbsp;Michael G. Gänzle","doi":"10.1007/s00217-025-04675-4","DOIUrl":"10.1007/s00217-025-04675-4","url":null,"abstract":"<div><p>The reduction of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) in grain-based food products is of interest for alleviating symptoms of irritable bowel syndrome (IBS) and non-celiac wheat sensitivity. This study investigated the contribution of sourdough fermentation to reduce starch digestibility and FODMAP levels in bread and pasta produced from the same durum wheat flour. The study employed a commercial sourdough starter culture composed of homofermentative and heterofermentative lactic acid bacteria but the quantification of acetic and lactic acids documented that homofermentative lactic acid bacteria were dominant in the sourdough fermentation. Sourdough fermentation did not reduce (<i>P</i> &gt; 0.05) the concentration of fructo-oligosaccharides in the sourdough. Likewise, sourdough fermentation did not reduce (<i>P</i> &gt; 0.05) the in vitro digestibility of starch in pasta or bread. The content of fructo-oligosaccharides remained unchanged (<i>P</i> &gt; 0.05) at about 10 mg/g when sourdough was included in pasta making. In bread making, where baker’s yeast was included as leavening agent, the FODMAP content was reduced by more than 90%. In conclusion, yeast invertase activity together with a sufficient fermentation time suffice to reduce FODMAP levels in bread. Effective FODMAP reduction by sourdough fermentation requires the selection of fermentation microbes that hydrolyze FODMAPs. Fermentation processes and strain selection to reduce FODMAP levels in pasta production to provide options for individuals with IBS and non-celiac wheat sensitivity remain subject to future investigations.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"851 - 860"},"PeriodicalIF":3.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Differentiation of pork (Sus scrofa domesticus) and wild boar (Sus scrofa) meat using 1H NMR spectroscopy and MALDI-ToF mass spectrometry","authors":"Liane Wagner,&nbsp;Martin Kaufmann,&nbsp;Frank Lange,&nbsp;André Dallmann,&nbsp;Meike Bergmann","doi":"10.1007/s00217-025-04665-6","DOIUrl":"10.1007/s00217-025-04665-6","url":null,"abstract":"<div><p>The term ‘wild’ is a premium descriptor for food, often leading consumers to accept higher prices. This financial allure can encourage fraudsters to mislabel or substitute game meat with cheaper domestic pork. This study aimed to use a non-targeted ¹H NMR spectroscopy and/or MALDI-ToF–MS analysis, coupled with multivariate statistics, to distinguish between wild boar (<i>Sus scrofa</i>) and pork (<i>Sus scrofa domesticus</i>) meat. To accomplish this, we collected meat of wild boar, pork, and their processed versions for the analyses of ¹H NMR-based metabolomics (polar and apolar phases; 72 samples) and MALDI-ToF–MS-based proteomics (122 samples). Multivariate data analyses (PCA and OPLS-DA) revealed that pork meat showed higher levels of triglycerides and higher concentrations of certain metabolites such as carnosine, creatine and lactate. Conversely, wild boar meat contained higher levels of n-3 fatty acids (FA), polyunsaturated FA and exhibited higher concentrations of specific amino acids like glutamine and alanine. Additionally, we identified fumaric acid and malic acid as distinctive markers for wild boar meat. Our MALDI-ToF–MS analyses also enabled us to differentiate between wild boar and pork meat. However, when it comes to processed meat, the distinctions became blurred, making it impossible to clearly separate wild boar and pork processed meat. Furthermore, data fusion of ¹H NMR and MALDI-ToF–MS was applied to provide more accurate knowledge about the differentiation of wild boar and pork meat.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"747 - 766"},"PeriodicalIF":3.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of chemical composition and in vitro and in silico anticarcinogenic activity of bee bread samples from Eastern Anatolia (Kars)","authors":"Güven Gülbaz,&nbsp;Giray Buğra Akbaba,&nbsp;Füreya Elif Öztürkkan","doi":"10.1007/s00217-025-04679-0","DOIUrl":"10.1007/s00217-025-04679-0","url":null,"abstract":"<div><p>In this study, aqueous extracts of bee bread samples collected from five different regions in Eastern Anatolia (Kars, Turkey) were obtained by ultrasonic wave-assisted extraction method. Moisture, ash, acidity and pH values of bee bread samples were measured. Phenolic components of aqueous extracts were determined by LC-HRMS method. The cytotoxicity of these extracts on colon (DLD-1), breast (MCF-7), cervix (HeLa) and prostate cancer (PC-3) cells was determined by the MTT method. The interactions of genistein, naringenin and vitamin C, which are major components of the extracts, with important cancer targets such as human thymidylate synthase, c-MYC transcription factor, cyclin-dependent kinase and androgen receptor prostate cancer targets were investigated by Molecular Docking method. According to the findings, all extracts caused higher cytotoxicity on MCF-7 cancer cells compared to other cell lines, while they caused low cytotoxicity on PC-3 cells. Molecular Docking results show that the naringenin compound, whose anticarcinogenic effects have been supported by previous studies, may be a successful agent in inhibiting the active sites of selected cancer cell targets. When all these results are evaluated, it is recommended that the antitumoral effect of bee bread for the treatment of cancer disease be supported by further studies.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"899 - 914"},"PeriodicalIF":3.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04679-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach","authors":"Lucia Sportiello,&nbsp;Roberta Tolve,&nbsp;Fernanda Galgano,&nbsp;Fabio Favati","doi":"10.1007/s00217-025-04680-7","DOIUrl":"10.1007/s00217-025-04680-7","url":null,"abstract":"<div><p>The by-products from processing fresh yellow and red peppers, a valuable source of carotenoids, can be efficiently extracted using Natural Hydrophobic Deep Eutectic Solvents (NaHDESs). In this study, the extraction capability of nine NaHDESs was physicochemically evaluated. The screening process identified thymol/DL-menthol (1:1) as the optimal NaHDES for yellow pepper peels and thymol/decanoic acid (3:2) for red pepper peels. Using Box-Behnken Design (BBD) and Response Surface Methodology (RSM), the extraction process was optimized, yielding 0.363 ± 0.042 mg/mL of lutein from yellow pepper peels, while 0.625 ± 0.052 mg/mL and 0.836 ± 0.033 mg/mL of β-carotene and lutein, respectively were found in red pepper peels. These results were comparable to or exceeded those obtained using acetone as a solvent. From a green chemistry perspective, NaHDESs offer significant advantages, including higher extraction efficiency, reduced energy consumption, and a lower environmental impact. These findings suggest that NaHDESs are a promising alternative to conventional solvents, providing a sustainable method for extracting natural compounds from raw materials, food wastes, or by-products, with potential applications in the food industry.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"915 - 924"},"PeriodicalIF":3.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars","authors":"Xueqing Zhao,&nbsp;Yingfen Teng,&nbsp;Ding Ke,&nbsp;Yilong Zhang,&nbsp;Zhaohe Yuan","doi":"10.1007/s00217-025-04678-1","DOIUrl":"10.1007/s00217-025-04678-1","url":null,"abstract":"<div><p>Seed softness in pomegranate (<i>Punica granatum</i> L.) is an important factor affecting fruit marketability. In order to promote the breeding and utilisation of soft-seeded pomegranate resources, it is necessary to characterize soft-seeded pomegranates which allows to identify cultivars that possess high qualities and could be used in the breeding programs and market acceptability. The aim of this study was to evaluate physical parameters (fruit characteristics: weight, size, pericarp thickness; aril and seed properties: one-hundred aril weight, size, aril yield, juice yield, seed hardness), chemical composition (TSS, dry mass, carbohydrates, acidity, bioactive compounds), and <i>in vitro</i> antioxidant activity (determined by DPPH, ABTS, FRAP, ·OH and O₂^·− scavenging activity) in eight soft-seeded pomegranate cultivars. Results showed that eight cultivars bear medium-size fruits. Both aril weight and aril yield were poorly correlated with fruit weight determined by ANOVA followed by Duncan test. Juice yield varied from 80.87 to 88.29%, with no significant differences among cultivars. TSS content of fruits was more than 14% while titratable acidity content was less than 1%. Antioxidative compounds including vitamin C, anthocyanins, flavonoids, and polyphenols were varied significantly among cultivars. Physicochemical data similarity assessed by ANOSIM indicated significant differences in data distribution between pomegranate cultivars. ‘Parfianka’, ‘Sharp Velvet’, and ‘Sweet’ were elite soft-seeded cultivars evaluated by Entropy-based TOPSIS method. ‘Parfianka’ was notably characterised by a high content of vitamin C, and ‘Sharp Velvet’ and ‘Sweet’ were distinguished by their high content of flavonoids and polyphenols. It was total polyphenol content rather than vitamin C, total anthocyanins, and total flavonoids content contributed to DPPH and ABTS scavenging activities.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 5","pages":"885 - 898"},"PeriodicalIF":3.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}