Food and Bioprocess Technology最新文献

{"title":"Electrosprayed Zein and Quercetin Particles: Formation and Properties","authors":"Jun Yang,&nbsp;Jianhua Xie,&nbsp;Evi Paximada","doi":"10.1007/s11947-024-03633-4","DOIUrl":"10.1007/s11947-024-03633-4","url":null,"abstract":"<div><p>The aim of this study was to physically modify zein (8–20% wt) using electrospraying (ESP) and to evaluate the changes in its morphology, chemical structure, and physical properties. The apparent viscosity and surface tension of zein solution affect the particles produced by ESP. The produced particles were spherical and in the sub-micron size (average size 2000 nm) and exhibited lower contact angle and surface hydrophobicity compared to commercial zein, which is attributed to changes in the secondary structure during processing. The addition of quercetin (0.1–0.4% wt), further improved the microstructure and interfacial properties. Wettability (6.24–17.86%) and interfacial tension of ESP-zein particles can be proportionally altered through the addition of quercetin. The molecular docking results suggest that hydrogen bonding and hydrophobic interactions exist between quercetin and zein, which may be responsible for the regulation of ESP-zein by quercetin. Such particles with tunable physical properties are strong candidates for the development of future food products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2840 - 2853"},"PeriodicalIF":5.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03633-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Preparation and Characterization of Ultrasound-Assisted Novel Peptide–Calcium Chelates from Nannocholoropsis oceanica","authors":"Qingzhi Ding,&nbsp;Arooj Rehman Sheikh,&nbsp;Yongqi Zhu,&nbsp;Yuan Zheng,&nbsp;Nianzhen Sun,&nbsp;Lin Luo,&nbsp;Fredy Agil Raynaldo,&nbsp;Haile Ma,&nbsp;Jiaxin Liu","doi":"10.1007/s11947-024-03634-3","DOIUrl":"10.1007/s11947-024-03634-3","url":null,"abstract":"<div><p>Novel peptide–calcium chelates have been successfully developed using ultrasound technology from <i>Nannochloropsis oceanica</i> (<i>N. oceanica</i>), and they have been found to be superior calcium supplements as natural bioactive peptide–calcium chelates. The study has provided a comprehensive understanding of the interaction between Ca²⁺ ions and peptides or amino acids. Under optimal conditions, a calcium chelation rate of 61.89 ± 0.12%, a calcium chelation activity of 9.08 ± 0.15%, and a calcium chelation yield of 65.57 ± 0.19% were achieved. Most peptides and peptide–calcium chelate have a molecular weight below 1500 Da. Characterization tests confirmed the production of new complexes as chelates, and different spectral and signal analyses by FTIR, fluorescence, UV, XRD analysis, and zeta potential, collaboratively, confirmed that metal ions combined with amino, carboxyl, and other active chelating groups in <i>N. oceanica</i> peptides form metal chelates and generate new crystal structure interactions within the chelates. In addition, morphological analysis the peptide–calcium chelate was depicted through SEM and AFM images implied that folded, aggregated, and tightly packed structures were formed in the peptide–calcium chelate. The calcium content in chelates up to 4.48% (0.58% in peptides) suggested the interaction of calcium with peptides to form chelates. Besides, peptide–calcium chelates are relatively stable under high temperature, pH, and digestive conditions in stage of gastric digestion tract, indicating that they can serve as an efficient calcium supplement. These findings underscore the potential development of functional foods from <i>N. oceanica</i> peptides, offering an alternative to conventional calcium supplements. Furthermore, the results of this study can provide new directions for the high-value utilization and development of <i>N. oceanica</i> protein and provide a theoretical basis for <i>N. oceanica</i> peptide as a functional component of calcium supplements.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2820 - 2839"},"PeriodicalIF":5.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the Technological Performance of Soft Wheat Flours for Fresh-Pasta Production as Affected by Industrial Refining Degree","authors":"S. Iacovino,&nbsp;R. Garzon,&nbsp;C. M. Rosell,&nbsp;E. Marconi,&nbsp;A. Albors,&nbsp;M. E. Martín-Esparza","doi":"10.1007/s11947-024-03638-z","DOIUrl":"10.1007/s11947-024-03638-z","url":null,"abstract":"<div><p>Nowadays, whole grain and less refined flours deriving from higher extraction rate milling processes have received much attention due to the presence of the external parts of the grain constituting the bran, with well-known health benefits. The use of these flours can represent a rational option for the valorization of native bran with minimal by-product generation while improving the nutritional and functional profile of the end products. This work aims to evaluate the techno-functional characteristics of commercial soft wheat flours with different refining degrees (proximate composition, functional, rheological, and starch-related properties) and their relation to the produced fresh-pasta quality (cooking behavior, mechanical and optical properties, and sensory assessment). Specifically, water holding capacity, fat absorption capacity, and swelling ability of flours gradually decreased with the refining degree (up to 25%, 16%, and 36%, respectively). Regarding the starch properties, the overall gelatinization process resulted to be negatively influenced by higher extraction rates, leading to a lower consistency of the whole grain starch gels (~17% in the maximum force during heating and ~12.39% peak viscosity). Cooked pasta was darker and redder when increasing the extraction rate. In addition, whole grain-based pasta had 42% higher cooking loss, and it was 86% harder and 101% firmer, leading to the production of a less elastic fresh-pasta with lower swelling ability. However, a good quality end product with naturally high nutritional value can be produced with flours with low refining degree. Results are useful to assess the best productive destination of flours basing on their technological properties.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2854 - 2866"},"PeriodicalIF":5.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03638-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Ginger Essential Oil Extracted by Low-Temperature Continuous Phase Transition and Its Preservation Effect on Prepared Duck Meat","authors":"Peihang Chen,&nbsp;Qiubian Yang,&nbsp;Lingyu Zhang,&nbsp;Ruimin Zhong,&nbsp;Yong Cao,&nbsp;Jianyin Miao","doi":"10.1007/s11947-024-03643-2","DOIUrl":"10.1007/s11947-024-03643-2","url":null,"abstract":"<div><p>Ginger essential oil is widely used in the food industry due to its unique aroma and antibacterial activity. In this study, for the first time, ginger essential oil was extracted using a low-temperature continuous phase transition (LTCPT) device and used in the study of the preservation effect of prepared duck meat. Compared to water vapor distillation, LTCPT increased the extraction rate of ginger essential oil by 3.3 times and produced seven additional active ingredients. Meanwhile, the content of zingiberene in ginger essential oil obtained by this method is as high as 38.12%. Further, a nanoemulsion with a particle size of 145.6 nm and zeta potential of − 42.4 mV was used as a carrier to investigate the preservative effect of ginger essential oil on duck breast meat. Ginger essential oil not only inhibited the microbial growth and reduced the production of malondialdehyde and volatile basic nitrogen but also slowed down the rise of pH value during the storage of duck breast, thus extending the shelf life by about 21 days. Finally, analysis of the microflora changes of duck breast meat revealed that ginger essential oil decreased the abundance of the dominant spoilage bacteria (<i>Acinetobacter</i>) by approximately 2.6 times at 14 days compared to the control group. In conclusion, this study provides new ideas in the research aspect of preservation of prepared meat products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2806 - 2819"},"PeriodicalIF":5.3,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Developing a Molecular Imprinting Sensor Based on Double-Layer Coating Structure for the Rapid and Sensitive Detection of Chlortetracycline in Milk","authors":"Yafei Chang,&nbsp;Haijiao Lin,&nbsp;Zengyi Song,&nbsp;Yu Liu,&nbsp;Xia Xiao,&nbsp;Binbin Wei,&nbsp;Ronghua Fan","doi":"10.1007/s11947-024-03640-5","DOIUrl":"10.1007/s11947-024-03640-5","url":null,"abstract":"<div><p>As a common food in the modern world, milk safety is becoming increasingly concerning, with a major issue being the presence of antibiotic residues. These residues can lead to problems such as drug resistance, immunosuppression, mutagenesis, teratogenesis, and carcinogenesis. In this study, a sensor for the rapid and sensitive detection of CT residues in milk was developed for the first time by re-coating magnetic covalent organic frameworks (COFs) and molecularly imprinted polymer (MIP) on a gold electrode. CTs served as the template molecule, while EDTA and NHS were used as cross-linkers. Poly(o-phenylenediamine) was utilized as the MIP layer, and 95% methyl alcohol was used as the eluent. The surface of the gold electrode was successively coated with a layer of COFs and a layer of MIP. The advantage of this coating method was that it enhanced the sensor’s storage time and improved its performance in detecting CT residues. The electrochemical signal was amplified by Fe₃O₄, while the electrochemical signal was simultaneously controlled by the elution and rebinding of CTs in the MIP. Based on these principles, the detection was established. Under optimal detection conditions, the prepared sensor achieved a sensitivity of 0.3 × 10⁻¹² mol/L. The sensor exhibited good selectivity, allowing it to differentiate the target molecule from nine other common molecules, such as chloramphenicol, streptomycin, and penicillin. Additionally, the sensor displayed excellent reproducibility and ideal stability, remaining stable for 5 weeks with only a 0.2% decrease in signal. Furthermore, the detection of real milk samples showed that the sensor performed effectively, demonstrating its potential for detecting residual CTs in milk.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2795 - 2805"},"PeriodicalIF":5.3,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Yerba Mate and Water Kefir Grain Films for Food Preservation and Freshness Indicators","authors":"Guillermo D. Rezzani,&nbsp;Andrés G. Salvay,&nbsp;Mercedes A. Peltzer","doi":"10.1007/s11947-024-03629-0","DOIUrl":"10.1007/s11947-024-03629-0","url":null,"abstract":"<div><p>Yerba mate infusion wastes (<i>Ilex paraguariensis</i>) were used to prepare an aqueous extract to develop active and intelligent films using water kefir grains as a polymeric matrix. The yerba mate extract (YM) demonstrated notable antioxidant activity attributed to its total phenolic content (245 ± 13 mg GAE/g) and exhibited colour variations at different pH values. The addition of 5% YM reinforced the matrix, increasing the mechanical strength (<i>TS</i>: 5.8 ± 0.7 to 7.4 ± 0.4 MPa) and increasing the initial degradation temperature (<i>T</i>_<i>0</i>: 166 to 180 °C). The incorporation of 20% YM additionally produced a plasticising effect in the matrix that masked the reinforcement observed at low concentrations of YM. Films with YM had remarkable antioxidant activity, with a maximal radical scavenging activity (<i>%RSA</i>) of 98 ± 2 and 71 ± 2 measured by ABTS and DPPH assays, respectively. According to the migration test conducted in fatty food simulants, the quantity of migrated phenols depended on the original percentage of YM in the films. As a result of exposure to ammonia vapours, a pronounced colour change was observed on the films, indicating that the kefir films with YM could be used as a freshness indicator for food products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2781 - 2794"},"PeriodicalIF":5.3,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Selectivity of Supercritical-CO2 for Vitamin E Extraction from Canola Seeds","authors":"John Shi,&nbsp;Sophia Xue,&nbsp;Qingrui Sun,&nbsp;Martin Scanlon,&nbsp;John Yao,&nbsp;Xiaoyu Li","doi":"10.1007/s11947-024-03621-8","DOIUrl":"10.1007/s11947-024-03621-8","url":null,"abstract":"<div><p>The objective of the current study was to investigate the selectivity of supercritical-CO₂ for extraction and concentration of Vitamin E components from canola seeds. The selectively extracted Vitamin E in supercritical-CO₂ solvent was related to pressure, temperature, and density through the developed thermodynamic modeling approach. The results suggested that increased pressure and density would enhance the selectivity of supercritical-CO₂ solvent, consequently obtaining highly concentrated Vitamin E. The thermodynamic modeling equations have correlated the selectivity of supercritical-CO₂ solvent for extracting Vitamin E in terms of processing conditions including pressure, temperature, and density of the supercritical-CO₂ solvent fluid. The activity coefficient in thermodynamic modeling was involved with those key parameters that are important in determining selectivity, concentration, and extraction results. The supercritical-CO₂ solvent can be made highly selective by precisely controlling the operating pressure and temperature. This allowed the supercritical-CO₂ solvent to achieve the desired density in the supercritical phase, thereby enhancing the selectivity for targeted components. The thermodynamic mathematical modeling offered valuable insights for enhancing extraction processes in industrial settings. A high regression coefficient via linear structural modeling analysis indicated that the response equation fitted with the experimental data (<i>R</i>² = 0.8737). The experimental results for the separation parameters provide optimal selectivity of supercritical-CO₂ solvent for extracting and concentrating Vitamin E compounds for establishing commercial production.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2754 - 2764"},"PeriodicalIF":5.3,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03621-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 pH-Shifting on Sunflower Meal Protein Isolate: Improved Stability and Interfacial Properties of Chitosan-stabilized Pickering Emulsion","authors":"Elif Meltem İşçimen,&nbsp;Duygu Aslan Türker","doi":"10.1007/s11947-024-03635-2","DOIUrl":"10.1007/s11947-024-03635-2","url":null,"abstract":"<div><p>The native sunflower meal protein (SFMP) offers promising applications in food structuring and functionality. To enhance the feasibility and efficiency of SFMP utilization, this study investigated the effects of alkaline pH-shifting modification on its functional, physicochemical, and structural properties. The structural changes induced by alkaline pH-shifting were evaluated using Fourier-transform infrared (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) analyses, revealing a significant increase in the random coil content from 5.13% in native protein (NP) to 31.38% in modified protein (MP). Furthermore, pH-shifting resulted in an expansion of the crystallization area in the 20° region and a reduction in the 10° zone. Additionally, Pickering emulsions (CNPE and CMPE) produced using chitosan were found to have higher emulsion stability compared to conventional emulsions (NPE and MPE). The samples with the highest absolute ζ-potential values were CMP (52.03 ± 0.78) and CNP (52.26 ± 1.89). Notably, CMP exhibited the best emulsion stability, with particle sizes of 19.98 ± 0.92 µm and 22.29 ± 1.03 µm on the first and fourteenth day, respectively. Overall, this study successfully demonstrated the creation of stable emulsions from SFMP isolate.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2765 - 2780"},"PeriodicalIF":5.3,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index","authors":"Feilong Zhang,&nbsp;Yajin Zhang,&nbsp;Jingfeng Yang,&nbsp;Feng Li,&nbsp;Fanbin Kong,&nbsp;Juming Tang,&nbsp;Hu Shi,&nbsp;Yang Jiao","doi":"10.1007/s11947-024-03632-5","DOIUrl":"10.1007/s11947-024-03632-5","url":null,"abstract":"<div><p>In order to reduce the drying time and improve the quality of squid in traditional drying methods, a successive two-stage cold air (1 m/s, 22 °C)/hot air (1 m/s, 60 °C)-assisted radio frequency (CA-RF/HA-RF) drying method was developed with a 6 kW, 27.12 MHz RF heating system. Firstly, the drying kinetics and browning kinetics of squid subjected to hot air (HA), HA-RF and CA-RF drying were studied individually. HA-RF (0.86 g/(g·h)) drying resulted in a higher drying rate than solely HA (0.70 g/(g·h)) drying. However, due to the high drying temperature, the browning index of HA-RF drying was 28.23 higher than CA-RF drying. Meanwhile, CA-RF drying caused localized overheating of squid in the falling rate period, resulting in quality damage. Furthermore, a two-stage combined drying method (HA-RF)+(CA-RF) was brought out based on the drying and color changing kinetics. The two-stage combined drying method ensured a medium drying rate (0.77 g/(g·h)) and energy consumption (39.92 ± 2.67 kW·h/kg) while retained better color (Browning index = 35.13), hardness (318.08 ± 3.85 g) and springiness (0.56 ± 0.08). Moisture migration of squid in two-stage drying was investigated using low-field nuclear magnetic resonance method and superior microstructures were obtained by RF combined drying. In summary, the developed (HA-RF)+(CA-RF) successive two-stage drying process retains better color and lower energy consumption. The results provide potential methods to improve the efficiency and quality of aquatic products using combined RF heating technologies.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2737 - 2753"},"PeriodicalIF":5.3,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Detection of Early Browning in Pears Based on Time–Frequency Images of Vibro-Acoustic Signals and Improved MobileNetV3","authors":"Hui Zhang,&nbsp;Shuai Ji,&nbsp;Kai Wang,&nbsp;Zhijun Feng,&nbsp;Shengwei Ding,&nbsp;Feng Zhang","doi":"10.1007/s11947-024-03612-9","DOIUrl":"10.1007/s11947-024-03612-9","url":null,"abstract":"<div><p>A method utilizing vibroacoustic nondestructive testing technology was proposed to address the difficulty of detecting early internal browning in pears. It combined the S-transform signal analysis method and MobileNetV3 neural network to distinguish pears with different degrees of browning. After converting the one-dimensional response signal into a two-dimensional time–frequency image through the S transform, these time–frequency images were then categorized into healthy, slight browning, and severe browning pears based on the actual degree of browning observed in the pears. These three classes of datasets were inputted into an improved MobileNetV3 model, which incorporates a random cropping module (RC) and attention mechanism (CA). The constructed MobileNetV3-RA model achieved an overall classification accuracy of 96.79%. Specifically, the accuracy values were as follows: 97.50% for healthy pears, 93.75% for slightly browning pears, and 95.83% for severely browning pears. Notably, on the imbalanced test set, the F1, Ka, MCC, and IAM values for the MobileNetV3-RA model were 94.05%, 91.72%, 91.57%, and 83.97%, respectively. Additionally, MobileNetV3-RA has faster detection speed and fewer parameters, with respective values of 0.27s and 4.45M, compared to other common classification models. Therefore, this study provides an effective nondestructive testing method for early internal browning of pears and provides some research ideas and methods for internal quality detection of other fruits and vegetables.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2721 - 2736"},"PeriodicalIF":5.3,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}