Food Analytical Methods最新文献_第6页

Establishment of a Chemiluminescent ELISA Method for Florfenicol in Eggs and Chicken Meat 化学发光ELISA法测定鸡蛋和鸡肉中氟苯尼考的建立

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-10-12 DOI: 10.1007/s12161-024-02690-x

Mengjun Ge, Yunrui Xing, Yaning Sun, Wenjin Cai, Yao Wang, Xiaofei Hu

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Development of pH-Switchable Hydrophobic Deep Eutectic Solvents for the Extraction and Preconcentration of Aflatoxin M1 in Milk-Based Athlete Sports Supplements 乳基运动员运动补充剂中黄曲霉毒素M1提取和预富集用ph可切换疏水深共晶溶剂的研制

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-10-10 DOI: 10.1007/s12161-024-02696-5

Yibao Tong, YuNing Yang

{"title":"Development of pH-Switchable Hydrophobic Deep Eutectic Solvents for the Extraction and Preconcentration of Aflatoxin M1 in Milk-Based Athlete Sports Supplements","authors":"Yibao Tong, YuNing Yang","doi":"10.1007/s12161-024-02696-5","DOIUrl":"10.1007/s12161-024-02696-5","url":null,"abstract":"<div><p>A novel, eco-friendly, and efficient dispersive liquid–liquid microextraction method was developed, utilizing pH-switchable hydrophobic deep eutectic solvents. This method, which combines with liquid chromatography and fluorescence detection, allows for the extraction and analysis of aflatoxin M1 in milk-based sports supplements. At first, twelve deep eutectic solvents were prepared and their pH switchability was investigated. pH-Switchable solvents were used for extraction and preconcentration of aflatoxin M1. The strength of the proposed method is that the dispersion of extraction solvent in the aqueous phase and the separation of phases occurred only by pH change and do not require the addition of dispersing solvent, ultrasonic, vortex, and centrifugation. In this study, the key factors that affect the extraction process, including the type and volume of DES (deep eutectic solvent), KOH concentration, volume of hydrochloric acid, the effect of adding salt, and the duration of extraction, were investigated, and the optimal conditions for each of these parameters were determined to maximize the extraction efficiency. Under optimum conditions, the relative standard deviations (RSDs) including intra- and inter-day precision of the method were determined by analyzing 5 μg kg<sup>−1</sup> of aflatoxin M1 in target samples seven times. The RSDs were 2.6% for intra-day and 4.5% for inter-day precision. The calibration curves showed linearity in the range of 0.015 to 50 μg kg<sup>−1</sup>. The limit of detection (LOD) for this method was 0.005 μg kg<sup>−1</sup>. When real milk-based sports supplements were spiked with varying concentrations of aflatoxin M1, the relative recoveries ranged from 92.0 to 105.0%.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 1","pages":"39 - 47"},"PeriodicalIF":2.6,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143373274","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}

引用次数: 0

Determination of Chlorine and Fluorine in Teas by Ion Chromatography after Pyrohydrolysis Sample Preparation Optimized by Box-Behnken Design Box-Behnken设计优化样品制备后离子色谱法测定茶叶中的氯和氟

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-10-08 DOI: 10.1007/s12161-024-02695-6

Eduardo da Silva Macedo, Bruno Luís Ferreira, Renan Guilherme Marim, Diego Galvan, Eduardo Sidinei Chaves

{"title":"Determination of Chlorine and Fluorine in Teas by Ion Chromatography after Pyrohydrolysis Sample Preparation Optimized by Box-Behnken Design","authors":"Eduardo da Silva Macedo, Bruno Luís Ferreira, Renan Guilherme Marim, Diego Galvan, Eduardo Sidinei Chaves","doi":"10.1007/s12161-024-02695-6","DOIUrl":"10.1007/s12161-024-02695-6","url":null,"abstract":"<div><p>Tea beverage is a daily habit around the world. This beverage contains bioactive compounds and elements, such as chlorine (Cl) and fluorine (F), which, in specific concentrations, can lead to risks to consumers' health. This study uses ion chromatography to assess the total and extractable (released into tea infusions) concentrations of Cl and F in tea samples. The total concentration was determined after pyrohydrolysis as a sample preparation procedure optimized by Box-Behnken design. The optimal conditions for sample preparation by pyrohydrolysis were 150 mg of sample, temperature of 850 °C, reaction time of 20 min, and absorbing solution of 50 mmol L<sup>−1</sup> NH<sub>3</sub>. The accuracy of the proposed method assessed through the analysis of certified reference materials demonstrates a good agreement between the determined total analytes concentration and certified values (<i>t</i>-test, 95% confidence level). The precision assessed by RSD was less than 10%, and the obtained limits of detection were 2.3 and 0.2 mg kg<sup>−1</sup> for Cl and F, respectively. These results indicate that the proposed method is suitable for the analysis of tea samples. Tea infusion samples of traditional and herbal teas showed an analyte extractable percentage ranging from 54.7 to 92.3% and 9.9 to 86.1% of the total concentration of Cl and F, respectively. The assessment of the potential risk of F exposure for tea consumers showed that most of the samples tested fall within the recommended limits for safe F intake. The results contribute to food safety by enabling a detailed evaluation of total and extractable Cl and F concentrations in teas.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"18 1","pages":"27 - 38"},"PeriodicalIF":2.6,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143373195","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}

引用次数: 0

Recent Advances in Applications of Aptasensors/Nanomaterials Platform for Food and Biomedical: a Review 传感器/纳米材料平台在食品和生物医学领域的应用进展

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-10-05 DOI: 10.1007/s12161-024-02693-8

Reza Abedi-Firouzjah, Milad Tavassoli, Arezou Khezerlou, Yeganeh Mazaheri, Mahmoud Alizadeh-Sani, Ali Ehsani, Matthew D. Moore

引用次数: 0

A Straightforward Method for Disaccharide Characterization from Transverse Relaxometry Using Low-Field Time-Domain Nuclear Magnetic Resonance 利用低场时域核磁共振横向弛豫测量法表征二糖的简单方法

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-10-01 DOI: 10.1007/s12161-024-02691-w

Afroza Sultana, Ali Asghari, Seddik Khalloufi

{"title":"A Straightforward Method for Disaccharide Characterization from Transverse Relaxometry Using Low-Field Time-Domain Nuclear Magnetic Resonance","authors":"Afroza Sultana, Ali Asghari, Seddik Khalloufi","doi":"10.1007/s12161-024-02691-w","DOIUrl":"10.1007/s12161-024-02691-w","url":null,"abstract":"<div><p>The necessity of identifying and quantifying sugars in food processing is endless for maintaining food quality attributes such as color, taste, texture, monitoring regulatory compliance, labeling packages, and maintaining authenticity. Despite available analytical methods for characterizing sugar molecules, the limitations of conventional methods drive researchers to seek more convenient alternatives. This study aimed to characterize common disaccharides such as sucrose, lactose, maltose, and trehalose using a time domain nuclear magnetic resonance (TD-NMR), facilitating a quick, cost-effective, and user-friendly approach. In this experiment, transverse relaxation distribution curve was analyzed for characterizing disaccharides. Two peaks, referred to as the main and secondary peak(s), were observed for all the disaccharides, while a single peak (the main peak) was observed for pure water. Although they have similar molecular formulas and weights, lactose exhibited the longest relaxation time for the secondary peak, followed by trehalose, sucrose, and maltose. This behavior was assumed due to the interaction of sugar molecules with water. The increasing concentration of disaccharide in the solution displayed the leftward shifting of peaks. Maltose showed two secondary peaks, which were not observed in other sugar samples. The NMR showed potential to distinguish disaccharides from unknown powders and solutions by analyzing either the relaxation time of the secondary peak or the ratio of the secondary to the total peak. Moreover, quantification is possible from the standard curves of relaxation time and the combined peak area of the main and secondary peaks with the corresponding sugar concentration. However, it shows challenges in discrimination between α- and β-isomers.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 12","pages":"1770 - 1782"},"PeriodicalIF":2.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600589","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}

引用次数: 0

Phytochemical Factor Analysis of Some Extra Virgin Olive Oils (Olivae oleum) and the Effects of Storage Under Different Conditions—Simulating General Consumer Behavior 一些特级初榨橄榄油（Olivae oleum）的植物化学因子分析及不同条件下的储存影响--模拟一般消费者行为

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-10-01 DOI: 10.1007/s12161-024-02692-9

Muhammed Gungoren

{"title":"Phytochemical Factor Analysis of Some Extra Virgin Olive Oils (Olivae oleum) and the Effects of Storage Under Different Conditions—Simulating General Consumer Behavior","authors":"Muhammed Gungoren","doi":"10.1007/s12161-024-02692-9","DOIUrl":"10.1007/s12161-024-02692-9","url":null,"abstract":"<div><p>Olive oil, one of the foods that has a wide place in production and consumption worldwide, is considered important in terms of taste and health, thanks to the components it contains. However, incorrect approaches to storing this seasonally produced food cause significant losses for many consumers. In this study, by simulating a general consumer behavior, three extra virgin olive oils (EVOO) produced annually were procured and stored under different conditions for 6 months; and the effects of time, temperature, and light parameters were examined. The phytochemical properties of olive oils were analyzed and repeated after 3 and 6 months. During the process, negative changes occurred in free fatty acid values from 0.51 ± 0.01 to 2.04 ± 0.01 (oleic acid%), total phenolic content amounts from 481.77 ± 3.24 to 96.02 ± 0.94 (mg GAE/kg oil), total antioxidant capacity from 215.93 ± 1.67 to 11.21 ± 0.17 (mg TE/kg oil), and peroxide values from 13.58 ± 0.34 to 31.96 ± 0.85 (meq O<sub>2</sub>/kg). Oleic acid ratios were between 66.37 ± 1.09% (Halhalı) and 72.97 ± 1.19% (Memecik) in all processes and samples. No defect was detected in sensory test results for up to 6 months. Among the most important phenolic components, hydroxytyrosol (max 33.18 ± 0.81 mg/kg) and tyrosol (max 3.93 ± 0.03 mg/kg) showed a fluctuating change, and oleuropein (max 7.40 ± 0.12 mg/kg) tended to decrease. Statistical results performed with all samples and parameters using principal component analysis showed that oleic acid, linoleic acid, hydroxytyrosol, total unsaturated fatty acid values, some terpenes, and C6 volatile components were the most characteristic components for the oils studied. Additionally, the results showed that time was more effective than temperature and light variables in storage.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 12","pages":"1754 - 1769"},"PeriodicalIF":2.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600594","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}

引用次数: 0

Sensory Evaluation and Volatile Organic Compounds in Dried Mango Produced from Different Varieties 不同品种芒果干的感官评价和挥发性有机化合物

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-09-30 DOI: 10.1007/s12161-024-02694-7

Ronielli Cardoso Reis, Paulo Roberto Ribeiro de Mesquita, Eliseth de Souza Viana, Nelson Fonseca, Lorena Araújo Peixoto Correia, Djalma Lucas de Sousa Maia, Lorena Santos de Almeida, Rejiane Brandão Silveira, Letícia de Jesus Tedgue, Izaias Tupinambá Araujo Junior

{"title":"Sensory Evaluation and Volatile Organic Compounds in Dried Mango Produced from Different Varieties","authors":"Ronielli Cardoso Reis, Paulo Roberto Ribeiro de Mesquita, Eliseth de Souza Viana, Nelson Fonseca, Lorena Araújo Peixoto Correia, Djalma Lucas de Sousa Maia, Lorena Santos de Almeida, Rejiane Brandão Silveira, Letícia de Jesus Tedgue, Izaias Tupinambá Araujo Junior","doi":"10.1007/s12161-024-02694-7","DOIUrl":"10.1007/s12161-024-02694-7","url":null,"abstract":"<div><p>Mango aroma and flavor are attributed to hundreds of volatile metabolites and their combinations, concentrations, and proportions, which give the fruits unique aromatic characteristics. This study evaluated the sensory characteristics and volatile organic compounds (VOCs) in five dried mango varieties. The five dried mango types differed in VOC content and sensory characteristics. Dried Malika and Van Dyke mangoes were the most accepted by consumers, and CPAC 165/93 was the least accepted. The attributes “too weak” aroma and flavor, “not sweet enough,” and “hard texture” negatively influenced the product’s acceptance scores. A total of 149 volatile compounds were identified, with the highest levels belonging to the class of terpenes, aldehydes, and esters, and the following compounds were found at higher percentages: lactones in the Malika mango; acids, monoterpenes, and sesquiterpenes in the Van Dyke variety; esters and ketones in CPAC 165/93; alcohols in Amrapali; and aldehydes in Palmer. Principal component analysis (PCA) showed that the presence of compounds of the lactone and terpene classes positively influence the acceptance of the aroma and flavor of the dried mangoes, and the compounds of the ester and ketone classes contribute to the lower sensory acceptance of these attributes. Dried mangoes produced with the Malika and Van Dyke varieties were the most accepted by consumers; therefore, these varieties can be recommended for the food dehydration industry.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 12","pages":"1732 - 1745"},"PeriodicalIF":2.6,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600807","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}

引用次数: 0

Determination of Adulteration in Evening Primrose Oil Capsules by 1H NMR Analysis and Chemometric Techniques 通过 1H NMR 分析和化学计量学技术确定月见草油胶囊中的掺假成分

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-09-30 DOI: 10.1007/s12161-024-02675-w

Alisson L. Figueiredo, Cleverton S. Fernandes, Ingrid L. Fernandes, Patricia D. S. Santos, Amanda C. Assakawa, Ernani A. Basso, Oscar O. Santos

{"title":"Determination of Adulteration in Evening Primrose Oil Capsules by 1H NMR Analysis and Chemometric Techniques","authors":"Alisson L. Figueiredo, Cleverton S. Fernandes, Ingrid L. Fernandes, Patricia D. S. Santos, Amanda C. Assakawa, Ernani A. Basso, Oscar O. Santos","doi":"10.1007/s12161-024-02675-w","DOIUrl":"10.1007/s12161-024-02675-w","url":null,"abstract":"<div><p>The consumption of dietary supplements has grown exponentially over the last few years, among which the oil obtained from evening primrose seeds stands out for containing a high level of polyunsaturated fatty acids, especially γ-linolenic fatty acid, which helps to reduce effects of menopause, premenstrual tension, and among other benefits. This work presents a study of the lipid quality of the eight main brands of evening primrose oil capsules on the national market, evaluated using <sup>1</sup>H nuclear magnetic resonance spectroscopy together with chemometric analysis techniques (principal component analysis and multiple linear regression). Therefore, among the commercially acquired samples, only two had a lipid profile close to the reference evening primrose oil, the others had scores ranging from 17.9 to 25.8, making them unsuitable for consumption. This was possible based on the identification of markers in the <sup>1</sup>H spectra with potential for study and application in determining the lipid quality of other encapsulated vegetable oils.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 12","pages":"1746 - 1753"},"PeriodicalIF":2.6,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600808","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}

引用次数: 0

Advanced Quantification of Trans Fatty Acids in Biscuits Using Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance (FT-IR-ATR) 利用傅立叶变换红外光谱与衰减全反射 (FT-IR-ATR) 对饼干中的反式脂肪酸进行高级定量分析

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-09-25 DOI: 10.1007/s12161-024-02689-4

Júlia Gonçalves Mayer, Carolina Palma Diniz Rosas, Gustavo Luis de Paiva Anciens Ramos, Josiane Roberto Domingues, Kátia Gomes de Lima Araújo

{"title":"Advanced Quantification of Trans Fatty Acids in Biscuits Using Fourier Transform Infrared Spectroscopy with Attenuated Total Reflectance (FT-IR-ATR)","authors":"Júlia Gonçalves Mayer, Carolina Palma Diniz Rosas, Gustavo Luis de Paiva Anciens Ramos, Josiane Roberto Domingues, Kátia Gomes de Lima Araújo","doi":"10.1007/s12161-024-02689-4","DOIUrl":"10.1007/s12161-024-02689-4","url":null,"abstract":"<div><p>The aim of the present study was to investigate the feasibility and applicability of Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (FT-IR-ATR) techniques, without extraction, with prior extraction of fat and after hydrolysis and methylation, to fatty acid methyl esters (FAME) to evaluate the content of trans fatty acids (TFA) in filled biscuits and to compare the results obtained with those obtained when elaidic acid was determined by the GC–MS technique. Eight commercial brands of chocolate filled biscuits and one package of hydrogenated vegetable fat were selected to be used as secondary standards by FT-IR-ATR. The presence of TFA was identified by FT-IR-ATR by visualization of the band at 966 cm<sup>−1</sup>. No significant differences were found between the concentrations of TFA determined by the three methods tested. The study indicated that the FT-IR-ATR technique, when used to analyze the lipid extract and the samples in the form of FAME, is suitable for estimating the TFA content in chocolate filled biscuits.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 12","pages":"1714 - 1722"},"PeriodicalIF":2.6,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600638","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}

引用次数: 0

Assessment of Meat Freshness via Optical Measurement of Carbon Dioxide Using Fluorescent Capillary Coating 利用荧光毛细管涂层通过光学测量二氧化碳评估肉类新鲜度

IF 2.6 3区农林科学

Food Analytical Methods Pub Date : 2024-09-25 DOI: 10.1007/s12161-024-02681-y

S. Anusankari, A. BalajiGanesh, R. Subasri

{"title":"Assessment of Meat Freshness via Optical Measurement of Carbon Dioxide Using Fluorescent Capillary Coating","authors":"S. Anusankari, A. BalajiGanesh, R. Subasri","doi":"10.1007/s12161-024-02681-y","DOIUrl":"10.1007/s12161-024-02681-y","url":null,"abstract":"<div><p>This paper describes a unique method for quickly, accurately, and non-destructively determining the freshness of meat. During the spoilage of meat, CO₂ is evolved primarily through microbial respiration. The production of CO₂ is often a sign of active spoilage, which helps in determining the freshness and safety of meat consumption. The level of carbon dioxide evolved during meat spoilage was measured using a fluorescent material–coated capillary tube. A CO<sub>2</sub> sensing dye was immobilized in a hybrid sol–gel silica matrix followed by its deposition inside a glass capillary tube, which acts as the sensing medium. When the sensing medium is excited by a light source, it fluoresces. The intensity of the fluorescence emitted when meat samples are exposed to the capillary tube diminishes proportionally to the CO<sub>2</sub> concentration, thereby enabling quantification. The fluorescence intensity and CO<sub>2</sub> concentration were found to have a high linear correlation (<i>R</i><sup>2</sup> > 0.95), demonstrating the method’s accuracy and dependability. A low response time of 12 s signifies the fast detection of changes happening in the evolution of CO<sub>2</sub> from meat. The recovery time is determined to be 17 s. Within this time, the sensor becomes ready to react to fresh stimuli for CO<sub>2</sub> detection. A short recovery time allows for more rapid successive measurements. This approach is environment-friendly and makes real-time measurements possible, making it ideal for on-site and in-line applications in the food sector. It provides the meat processing industry with an easy, affordable, and effective replacement for traditional methods, enabling quicker decision-making and quality control.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 12","pages":"1723 - 1731"},"PeriodicalIF":2.6,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600640","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}

引用次数: 0