European Food Research and Technology最新文献

{"title":"Effect of diammonium phosphate (DAP) on fermentation dynamics in fruits from non-fertilized meadow orchards","authors":"Ana Schön,&nbsp;Tilman Grünwald,&nbsp;Julia Pesl,&nbsp;Ralf Kölling,&nbsp;Daniel Einfalt","doi":"10.1007/s00217-024-04616-7","DOIUrl":"10.1007/s00217-024-04616-7","url":null,"abstract":"<div><p>The fermentation characteristics of five apple and five pear varieties from non-fertilized meadow orchards (“Streuobstwiesen”) was studied. While some varieties fermented without problems, some varieties showed sluggish and stuck fermentation with high residual sugar concentration at the end of the fermentation period. A potential reason for these fermentation problems could be a poor nitrogen supply. The effect of diammonium phosphate (DAP) supplementation on the fermentation dynamics was studied over two consecutive years, with 200.0 mg/L DAP added on day 0 or day 3 of fermentation. DAP effectively prevented stuck fermentations and accelerated sluggish fermentations. In particular, in the 2021 harvest, early DAP addition reduced the fermentation time by up to 6 days. The studied pear varieties indicated a greater demand for additional nitrogen compared to apple mashes. In general, nutrient addition proved beneficial for yeast cell growth of all ten fruit mashes. These findings suggest that the correct use of DAP could enhance the fermentation process in fruit mashes with low nutrient supply, which might be crucial for producing high-quality distillates from meadow orchard fruits.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"99 - 109"},"PeriodicalIF":3.0,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108150","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":"Antioxidant, antimicrobial, antiviral, and antiproliferative properties of Turkish propolis sample","authors":"Merve Cora,&nbsp;Ülkü Zeynep Üreyen Esertaş,&nbsp;Yakup Kara,&nbsp;Sevgi Kolaylı","doi":"10.1007/s00217-024-04618-5","DOIUrl":"10.1007/s00217-024-04618-5","url":null,"abstract":"<div><p>Propolis, a resinous substance collected by honeybees from various botanical sources, is known for its diverse biological activities. This study aimed to investigate the health-promoting properties of Turkish propolis by assessing its antioxidant capacity and antimicrobial activity against various pathogens. Additionally, its antiviral effects were evaluated against human herpes simplex virus type 1 (HSV-1) using MTT and quantitative real-time polymerase chain reaction (qRT-PCR) assays. The antiproliferative potential of propolis was also tested against cancer cell lines (MDA-MB-231, AR42J, A549) and a normal epithelial cell line (Vero) through the MTT method. The ethanolic extract exhibited notable bioactive properties, as indicated by its high total phenolic content (TPC) of 235.86 ± 1.35 mg GAE/g, total flavonoid content (TFC) of 43.93 ± 1.14 mg QE/g, ferric reducing antioxidant power (FRAP) of 332.04 ± 16.78 µmol FeSO_4.7H₂O/g, and a 2,2-diphenyl-1-picrylhydrazyl (DPPH)^• radical scavenging activity (SC₅₀) of 0.01 ± 0.00 mg/mL. High-performance liquid chromatography (HPLC–PDA) revealed that pinocembrin, chrysin, and caffeic acid phenethyl ester (CAPE) were the predominant compounds. The propolis extract showed antimicrobial activity against 7 of 14 tested microorganisms using the agar well diffusion method. While the extract inhibited quorum sensing activity, it did not exhibit anti-swarming or anti-biofilm effects. Cytotoxicity was observed in Vero and A549 cells at a concentration of 200 µg/mL, and in MDA-MB-231 and AR42J cells at 50 µg/mL. Moreover, the propolis extract displayed antiviral activity against HSV-1 at a concentration of 100 µg/mL. These findings underscore the broad-spectrum biological activity of Turkish propolis, reinforcing its potential as a nutraceutical agent with antioxidant, antimicrobial, antiviral, and anticancer properties.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"123 - 133"},"PeriodicalIF":3.0,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108153","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":"Characterization of volatile compound differences of Shaoxing Huangjiu aged for different years using GC-E-Nose, GC–MS, and GC-IMS","authors":"Ziqiang Chen,&nbsp;Mingtao Ma,&nbsp;Xingguang Chen,&nbsp;Zhengcong Peng,&nbsp;Hua Liu,&nbsp;Jian Lu,&nbsp;Dianhui Wu","doi":"10.1007/s00217-024-04639-0","DOIUrl":"10.1007/s00217-024-04639-0","url":null,"abstract":"<div><p>The process of aging was crucial in enhancing the aroma quality of Huangjiu. Gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC–MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to detect the variations in aroma among five samples aged for varying years (5–11). A comprehensive analysis revealed the presence of 85 compounds in the Shaoxing Huangjiu, twenty of which were identified as crucial contributors to its flavor profile through odor activity values analysis. The volatile aroma components of Huangjiu exhibited notable variations among different aging years. Additionally, the concentration and diversity of key aroma compounds increased with prolonged aging. At the same time, quantitative descriptive sensory analysis showed that aging could enhance the ester and acid aroma of Huangjiu. Moreover, based on variable importance for the projection, seven potential aroma markers such as diethyl succinate, ethyl butyrate, and furfural were screened out, which were the major compounds that caused the flavor differences of aged Huangjiu. The results offer valuable theoretical support for illustrating and regulating the quality of Huangjiu during its aging process.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"269 - 282"},"PeriodicalIF":3.0,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109814","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":"Pak choi (Brassica rapa ssp. Chinensis) glucosinolates profile and bioaccessibility through in vitro dynamic digestion model","authors":"Juan Antonio Nieto,&nbsp;Pilar Hellín,&nbsp;Mariana Valverde,&nbsp;Beatriz Pérez,&nbsp;Blanca Viadel,&nbsp;Agatha Agudelo","doi":"10.1007/s00217-024-04628-3","DOIUrl":"10.1007/s00217-024-04628-3","url":null,"abstract":"<div><p>Fresh pak choi glucosinolates profile and bioaccessibility was analysed trough an in vitro dynamic digestion model. Fresh pak choi showed an original glucosinolate content of 17.83 ± 0.39 mg/100 g. A higher contribution to total glucosinolate content in the whole fresh plant was observed for the stem fraction because of a higher representation in the total weight of the sample. Glucobrasicanapin (4.965 ± 1.195 mg/100 g) and gluconapin (4.618 ± 1.401 mg/100 g) were found as the principal compounds in the sample, but 4-methoxyglucobrassicin, glucoalysin and glucobrassicin were also determined. After the digestion simulation the glucosinolates bioaccessibility was determined as 54.8%. Aliphatic glucosinolates were the main remained compounds in the bioaccesible fraction of the fresh pak choi sample. The most abundant compounds were glucbrasicanapin (4.380 ± 2.061 mg/100 g), gluconapin (2.284 ± 0.177 mg/100 g) and 4-methoxyglucobrassicin (1.438 ± 0.408 mg/100 g). Hence, pak choi was highlighted as an excellent food source of intact bioaccessible glucosinolates, mainly as aliphatic compounds.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"205 - 212"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109068","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":"A novel approach to authentication of highbush and lowbush blueberry cultivars using image analysis, traditional machine learning and deep learning algorithms","authors":"Ewa Ropelewska,&nbsp;Michał Koniarski","doi":"10.1007/s00217-024-04626-5","DOIUrl":"10.1007/s00217-024-04626-5","url":null,"abstract":"<div><p>The objective of this study was to classify blueberry cultivars based on image texture parameters using models built using traditional machine learning and deep learning algorithms. The blueberries belonging to highbush cultivars (‘Bluecrop’, ‘Herbert’, ‘Jersey’, and ‘Nelson’) and lowbush cultivars (‘Emil’ and ‘Putte’) were subjected to imaging using a digital camera. The texture parameters from blueberry images in color channels <i>R</i>, <i>G</i>, <i>B</i>, <i>L</i>, <i>a</i>, <i>b</i>, <i>X</i>, <i>Y</i>, <i>Z</i>, <i>U</i>, <i>V</i>, and <i>S</i> were determined. After selection image textures were used to build models for the classification of all highbush and lowbush blueberry cultivars, and highbush blueberry cultivars and lowbush blueberry cultivars, separately. In the case of distinguishing all cultivars, such as ‘Bluecrop’, ‘Herbert’, ‘Jersey’, and ‘Nelson’, ‘Emil’ and ‘Putte’, the classification accuracy reached 92.33% for a model built using a deep learning algorithm. Models built to distinguish only highbush cultivars provided an average accuracy of up to 91.25% (WiSARD). For models developed to classify two lowbush cultivars, an average accuracy reaching 96% (WiSARD) was found. The applied procedure can be used in practice to distinguish blueberry cultivars before their consumption or processing.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"193 - 204"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04626-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109069","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":"Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents","authors":"Lucia Sportiello,&nbsp;Roberta Tolve,&nbsp;Federico Grassi,&nbsp;Matteo Zanoni,&nbsp;Barbara Simonato,&nbsp;Fabio Favati","doi":"10.1007/s00217-024-04622-9","DOIUrl":"10.1007/s00217-024-04622-9","url":null,"abstract":"<div><p>The food industry requires novel green solvents to extract bioactive compounds, particularly regarding agrifood by-product valorization. Considering this, an eco-friendly ultrasound-assisted method for extracting phenolic compounds from the processing residues of red chicory of Treviso Precoce IGP using natural deep eutectic solvents (NaDESs) has been developed. Citric acid:choline chloride (1:2) was identified as the most suitable NaDES based on its stability and extraction capability towards phenolic compounds. Using a three-factor, three-level Box–Behnken experimental design combined with Response Surface Modeling, the maximization of polyphenol yield by optimizing the water percentage in NaDES, the ultrasound extraction time, and the citric acid: choline chloride molar ratio has been obtained. The maximum extraction yield (117.43 ± 0.33 and 2894 ± 0.22 μg/mL of chlorogenic and chicoric acids, respectively) was obtained by using a 3:2 citric acid:choline chloride molar ratio with 25% of water and by sonicating the extracts for 49 min. Considering the green nature, biodegradability, and low cost of NaDES, the obtained polyphenolic extracts are expected to offer advantages in industrial food and pharmaceutical applications, eliminating the need for expensive downstream purification steps.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"179 - 191"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109063","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":"Organogels, O/W and W/O emulsion gels structured by monoglycerides: the study on the gelation behavior and crystal network","authors":"Liyang Du,&nbsp;Ying Guo,&nbsp;Zong Meng","doi":"10.1007/s00217-024-04613-w","DOIUrl":"10.1007/s00217-024-04613-w","url":null,"abstract":"<div><p>Recently, there has been increasing enthusiasm for developing healthy and viable fat analogues, it is meaningful to design oil-containing gels with different structures and variable characteristics using widely used monoglyceride (MAG). Herein, oil-containing gels with different structures and textures, including organogels, oil-in-water (O/W), and water-in-oil (W/O) emulsion gels, were prepared using glyceryl mono-palmitin (GMP) and glyceryl mono-stearate (GMS), respectively. Clustered crystallites of GMP showed higher oil loss while needle-like crystal network of GMS was responsible for higher hardness. Moreover, the difference in the fatty acid composition exerted an effect on the T_k during cooling. The network self-assembled by GMS and co-emulsifiers led to fat-like O/W emulsion gels while the oil fractions affected the texture. The formation of W/O emulsion gels was achieved by the crystal adsorption irreversibly at the interface and gelling enhancement in the oil phase. The structure and water content of GMS-based gels impacted their tribological behaviors. The amount and distribution of highly viscous and stiff crystals dominated the friction coefficient of organogels and W/O emulsion gels. The inclusion of a dispersed water phase induced a lubrication behavior different from pure organogels, Pickering crystal-stabilized droplets were supposed to result in a more stable interface, sufficiently elastic to prevent droplet deformation. This work would benefit further studies relating to the required food application of MAG-based gels, and guide the design of the fat mimetic with controlled structures.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"165 - 177"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109087","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":"Saltatory rolling circle amplification (SRCA) combined with Safranine O for the rapid, sensitive and visual detection of Listeria monocytogenes in food","authors":"Xiafei Li,&nbsp;Congyan Qi,&nbsp;Yunzhe Zhang,&nbsp;Xin Lu,&nbsp;Xiaoyan Ma,&nbsp;Yaowu Yuan,&nbsp;Wei Zhang","doi":"10.1007/s00217-024-04630-9","DOIUrl":"10.1007/s00217-024-04630-9","url":null,"abstract":"<div><p><i>Listeria monocytogenes</i> (<i>L. monocytogenes</i>) is one of the most prevalent foodborne pathogens. It causes intestinal infections as well as severe meningitis and septicemia, representing a significant risk to food safety and human health. Consequently, the present study proposes a novel method based on the combination of saltatory rolling circle amplification (SRCA) technology and Safranine O for the rapid, sensitive and visual detection of <i>L. monocytogenes</i> in food. In the presence of <i>L. monocytogenes</i>, the SRCA amplification reaction yields copious quantities of double-stranded DNA. Following the addition of Safranine O and the oxidant, Safranine O is oxidized to form Safranine O oligomer. The electrostatic interactions between the positively charged Safranine O oligomers and the negatively charged SRCA amplification product result in the formation of dark red visible aggregates, the absorbance value also decreases with the formation of aggregates. The method has low detection limit, high specificity, straightforward and time efficient (DNA amplification for 40 min, aggregation for 10 min). The visual qualitative detection limit was 2.7 × 10¹ CFU/mL, and the limit of detection quantitative detection was 3.4 CFU/mL. In comparison with the SRCA electrophoresis detection method, the visual detection limit was enhanced by 10 times. Comparison with ISO method, the sensitivity, specificity and accuracy of the method for the detection of real samples were 100%, 96.2% and 96.7%, respectively. This method offers a straightforward and accurate qualitative and quantitative approach for the identification of <i>L. monocytogenes</i> in food, and is particularly suited to the detection of pathogenic bacteria in food in resource-poor areas.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"213 - 225"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109070","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":"Antioxidant interaction between α-tocopherol and quercetin in homogeneous solutions of peroxidating methyl linoleate","authors":"Eleonora Miquel Becker,&nbsp;Søren S. Jørgensen,&nbsp;Mogens L. Andersen,&nbsp;Leif H. Skibsted","doi":"10.1007/s00217-024-04631-8","DOIUrl":"10.1007/s00217-024-04631-8","url":null,"abstract":"<div><p>Interaction between α-tocopherol and quercetin as antioxidants was studied by quantification of both compounds in air-saturated <i>tert</i>-butyl alcohol as a hydrogen-bonding solvent during oxidation of dissolved methyl linoleate initiated by lipophilic α,α´-azobis-isobutyronitrile (AIBN) at 50 °C. The main question of the study was, if α-tocopherol and quercetin regenerate each other from their one-electron oxidized radical forms when they both are present during lipid autoxidation. α-Tocopherol with an initial concentration of 0.14 mM was by HPLC-analysis found to be depleted first, indicating that α-tocopherol is a more effective antioxidant. The concentration of quercetin, also initially 0.14 mM as followed spectrophotometrically, remained constant until α-tocopherol was consumed. The rate of α-tocopherol depletion was found to be independent of the presence of quercetin. Cyclic voltammetry showed that α-tocopherol is more easily oxidized than quercetin. Quercetin has previously been reported to regenerate the more reducing α-tocopherol during oxidation of lipid substrates in polar hydrogen-bonding solvents based on measured oxygen consumption rates. Our results further indicate that regeneration reactions between α-tocopherol and quercetin as antioxidants are of little if any importance, most likely due to the low extent of quercetin oxidation when they both are present. This conclusion was further supported by simulation of time profiles, from which an upper limit of 400 M⁻¹·s⁻¹ was estimated for the second-order rate constant for α-tocopherol regeneration of quercetin.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"227 - 232"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04631-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109071","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":"Heat-induced gelation of black soldier fly larvae (Hermetia illucens) protein: aggregation and rheological characterization","authors":"Xin Yun Chia,&nbsp;Hui Ting Peng,&nbsp;Siau Hui Mah,&nbsp;Yau Hoong Kuan,&nbsp;Benjamin Tziak Ze Wong,&nbsp;Yun Ping Neo","doi":"10.1007/s00217-024-04620-x","DOIUrl":"10.1007/s00217-024-04620-x","url":null,"abstract":"<div><p>The potential of utilizing black soldier fly larvae (BSFL) protein in food applications requires comprehensive understanding of their techno-functionalities under various processing conditions. This study aimed to investigate the gelling behaviour of BSFL proteins through characterising their aggregation and rheological properties at different temperatures (55–95 °C). The results of turbidity, particle size distribution, polydispersity and molecular weight distribution showed that BSFL protein aggregation was enhanced at higher temperatures. The reduction of zeta potentials and total sulfhydryl groups implied that heat induced conformational changes had taken place through electrostatic interactions and disulfide bonds formation. The changes in secondary structures composition demonstrated that the formation of β-sheet structures plays important role in BSFL protein aggregation. The gelation kinetics and mechanism of BSFL protein might be explained from their thermo-rheological behaviour, which includes partial unfolding, rapid aggregates formation, initial gel formation, gel network sustainment and gel reinforcement steps at different stages of the heating cycle. The variation in viscoelastic properties suggested that heating at higher temperatures aided the formation of BSFL gels with higher strength and elasticity. The power law parameters showed that the stability of heat-induced BSFL gels were greatly enhanced after heating at higher temperatures. Overall, the temperature dependence of BSFL protein aggregation and gelling properties are clearly demonstrated in present study. These results are useful for the selection of appropriate heating conditions to attain specific BSFL protein gel texture.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"135 - 150"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109072","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}