Food and Bioprocess Technology最新文献

{"title":"Research Progress of 3D Printing Biosensors to Address Challenges of Food Quality and Safety, Agricultural Monitoring, and Intelligent Health Monitoring","authors":"Dongle Niu,&nbsp;Min Zhang,&nbsp;Bhesh Bhandari,&nbsp;Dongcui Fan,&nbsp;Jingyuan Li","doi":"10.1007/s11947-026-04460-5","DOIUrl":"10.1007/s11947-026-04460-5","url":null,"abstract":"<div><p>In the future food system, sustainable healthy diets are fundamental to human health and well-being, yet they present significant challenges in terms of food quality, food safety, and health monitoring. Addressing these challenges requires the development of effective platforms for data collection and analysis. In this context, 3D printing–driven biosensors are emerging as next-generation tools due to their precision, adaptability, and sensitivity. This paper reviews the fundamentals of 3D printing (3DP) technology and recent advances in 3DP biosensors for sustainable health applications. Particular emphasis is placed on their role in enhancing food quality at the source through precision agriculture, reducing environmental pollution from farming activities, ensuring food safety through the sensitive detection of pesticides, heavy metals, antibiotics, pathogens, mycotoxins, allergens, and freshness indicators, and enabling intelligent health monitoring via the analysis of metabolic, structural, and physiological signals. Future work should make 3DP biosensors easier to build, work better with new materials, do multiple jobs at once, and use AI to improve their design and performance.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 8","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148349708","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":"Metabolomic Insights into Apple Responses to Sepiolite-Based Active Packaging and Modified Atmosphere Storage for Shelf-Life Extension","authors":"Alejandro Castro-Cegrí,&nbsp;Maria Chiara Fontanella,&nbsp;Pier Paolo Becchi,&nbsp;Chiara Mussio,&nbsp;Giulia Fappani,&nbsp;Nicole Natalie,&nbsp;Rianita Pramitasari,&nbsp;Luigi Lucini","doi":"10.1007/s11947-026-04453-4","DOIUrl":"10.1007/s11947-026-04453-4","url":null,"abstract":"<div><p>The development of innovative and sustainable postharvest strategies to preserve fruit quality is a major challenge in the fresh produce chain. In this study, we evaluated a chitosan–cassava starch film enriched with sepiolite, used as an active packaging, alone and combined with modified atmosphere (MA; 1% O₂, 50% CO₂), to extend the shelf life of apples. Quality traits (color, texture, pH) were monitored up to 60 days and integrated with untargeted UHPLC–QTOF metabolomics on peel and pulp. Sepiolite film (SF) and MA both delayed softening and browning at room temperature, compared with the control. Furthermore, the MA + SF combination maintained peel hardness levels comparable to those of low‐temperature storage after 60 days, highlighting the potential of this strategy to preserve postharvest apple quality under ambient conditions at levels comparable to refrigerated storage. Metabolomics highlighted a significant time-dependent reprogramming of the apple metabolome, with storage driving extensive changes in membrane lipids and specialized metabolites. SF promoted the accumulation of phenylpropanoids, phytohormones, and vitamins, suggesting improved membrane stability and antioxidant capacity. MA further modulated primary and functional metabolism, notably modulating jasmonate‐related compounds, flavonoids, and several B and E vitamins. AMOPLS analysis indicated that atmosphere factor was the main driver of metabolic variance in peel, whereas both atmosphere and sepiolite significantly contributed in pulp. Overall, sepiolite-based active film combined with modified atmospheres represents a promising bio-based approach for ambient postharvest preservation of apples.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04453-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148380813","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":"Impact of 3D/4D Printing and Electron Beam Post-Processing Parameters on Rheology, Printability, and Microbiological Safety of Lupin Protein-Based Gel Emulsion","authors":"A. Palma-Acevedo,&nbsp;G. Tabilo-Munizaga,&nbsp;S. D. Pillai,&nbsp;C. Praveen,&nbsp;P. Saneii,&nbsp;M. Pérez-Won,&nbsp;N. Carvajal-Mena,&nbsp;L. Moreno-Osorio,&nbsp;R. Lemus-Mondaca","doi":"10.1007/s11947-026-04462-3","DOIUrl":"10.1007/s11947-026-04462-3","url":null,"abstract":"<div><p>The broader use of lupin proteins in food products is hindered by formulation challenges despite their recognized nutritional and techno-functional advantages. The aim of this study is to develop lupin protein-based gel emulsions suitable for 3D/4D food printing using electron beam (eBeam) technology as a non-thermal preservation strategy to enhance microbiological safety and shelf life without relying on chemical preservatives. Eight formulations were made with varying protein content (20 and 25%, P), xanthan gum (2.0 and 2.5%, XG), and allulose (6 and 12%, AL). Rheological properties, including storage and loss moduli, and polydispersity index were evaluated to ensure printability and post-printing stability, while FTIR spectroscopy was used to monitor protein structural modifications. 3D-printed structures were baked at 170 °C for 16 min for 4D transformation and subsequently treated with 5 kGy eBeam dose. Microbial shelf life was assessed through aerobic and anaerobic plate counts, mold and yeast analyses, and quality changes were monitored by colorimetric measurements during storage. Among the formulations tested, 25P-2.5XG-6AL and 20P-2.0XG-6AL exhibited superior printing fidelity and physical stability. Electron beam processing significantly extended microbial shelf life up to 8–10 weeks, with no detectable mold or yeast growth observed in 25P-2.5XG-6AL throughout storage. Color stability was also improved, with perceptible changes (ΔE &gt; 3.5) occurring only after week 8 in irradiated samples. These findings demonstrate that lupin-based gel-emulsions are suitable for 3D and 4D printing, exhibiting enhanced physical and microbial stability after eBeam processing, supporting the development of safe, clean-label plant-based foods with extended shelf life.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148380845","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":"Non-destructive Through-Package Assessment of Salmon Fat Content Via Electrical Impedance Spectroscopy: A Preliminary Study","authors":"Fung Ee Lim,&nbsp;Yoshio Hagura","doi":"10.1007/s11947-026-04465-0","DOIUrl":"10.1007/s11947-026-04465-0","url":null,"abstract":"<div><p>This study establishes the feasibility of using electrical impedance spectroscopy (EIS) as a non-destructive technique for assessing crude fat content in packaged salmon. Whole specimens of Coho salmon and Sockeye salmon were analyzed in various anatomical positions using a parallel circular plate electrode system. The electrical impedance |<i>Z</i>| and parallel capacitance <i>C</i>_p of the samples were measured at five representative frequencies between 100 Hz and 100 kHz in four progressive sample-preparation states: whole fish, half-section, fillet, and homogenized. Soxhlet extraction was applied to correlate the measured values with crude fat content, and the results were assessed using leave-one-out cross-validation (LOOCV). The resulting root mean square error of cross-validation (RMSECV), <i>R</i>²_cv, and relative predictive deviation (RPD) were used as the primary prediction metrics. We found that sample thickness and tissue heterogeneity were important factors in determining prediction accuracy. Whole fish and half-section samples showed negligible correlations (<i>R</i>²_cv &lt; 0.53, RPD values &lt; 1.5), whereas fillet preparations showed a strong correlation for Sockeye salmon (<i>R</i>²_cv = 0.86, RPD = 2.23) and limited correlation for Coho salmon (<i>R</i>²_cv = 0.44, RPD ≈ 1.2). The homogenized samples showed the highest correlation for both species (Sockeye: <i>R</i>²_cv = 0.87, RPD = 2.43; Coho: <i>R</i>²_cv = 0.71, RPD = 1.72). Notably, measuring through 0.075-mm polyethylene packaging yielded promising predictive correlations, which highlights the potential of through-package assessment. Thus, this study provides preliminary evidence of the technical feasibility of rapid fat assessment for commercial seafood quality control.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04465-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148380753","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":"From Structure to Function: Hot-Melt Extruded Alternative Proteins for Antioxidant Delivery","authors":"Tan Hoang Le","doi":"10.1007/s11947-026-04452-5","DOIUrl":"10.1007/s11947-026-04452-5","url":null,"abstract":"<div><p>Alternative proteins are gaining attention as sustainable ingredients, driving research into advanced processing to optimize their structure and function. Hot-melt extrusion (HME) has emerged as a solvent-free, continuous technology capable of texturizing protein matrices while embedding bioactive compounds. This review critically evaluates recent advances in applying HME to design alternative protein carriers for controlled antioxidant release. Particular attention is given to how extrusion-induced transformations influence antioxidant encapsulation, stability, and release behavior across diverse protein sources, including plant, insect, and microbial proteins, and antioxidant classes such as polyphenols, carotenoids, and vitamins. Comparative studies reveal that extrusion parameters (temperature, moisture, screw speed) and formulation choices (additives, blends) are key to retention and release kinetics. Antioxidant-loaded protein matrices may also inform functional-food and active packaging applications, particularly where controlled antioxidant availability is needed to delay oxidative deterioration or support targeted release. However, results remain inconsistent: high thermal loads may degrade sensitive antioxidants, whereas optimized conditions can enhance their extractability or stabilize them through entrapment. Knowledge gaps persist regarding molecular-level protein–antioxidant interactions and the long-term stability of extruded systems. Variability also arises from differing analytical methods across studies. Despite these challenges, HME offers a promising, scalable route to integrate clean-label antioxidants into sustainable protein systems. By tailoring both texture and delivery, protein-based extrudates could reduce reliance on synthetic additives while valorizing underutilized protein resources. In summary, HME provides a versatile platform to couple structural design with functional delivery, warranting further exploration for next-generation food and nutraceutical applications.</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":"19 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148323650","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":"Neural Network-Based Intelligent Control of Continuous Flow Ohmic Heating Systems for Enhanced Dynamic Performance and Sustainable Food Processing","authors":"Tasmiyah Javed,&nbsp;Leo Pappukutty Luke,&nbsp;Walid Issa,&nbsp;James Spendlove,&nbsp;Muhammad Akmal,&nbsp;Timofei Breikin,&nbsp;Caroline Millman,&nbsp;Mahdi Rashvand,&nbsp;Hongwei Zhang","doi":"10.1007/s11947-026-04450-7","DOIUrl":"10.1007/s11947-026-04450-7","url":null,"abstract":"<div><p>Continuous flow Ohmic heating (CFOH) is a sustainable thermal processing technology that enables rapid volumetric heating through the electrical resistance of food materials. However, the strong nonlinear coupling between electrical conductivity, temperature, and heat transfer dynamics complicates accurate temperature regulation and stable process operation. This study proposes and evaluates advanced neural network (NN)-based control strategies for nonlinear CFOH systems using nonlinear autoregressive moving average level-2 (NARMA-L2) and model reference control (MRC) architectures. A real-time validated pilot-scale CFOH model implemented in MATLAB/Simulink was utilised to develop, train, and evaluate the controllers under realistic food processing conditions using sweet and sour sauce as the working fluid. The proposed framework integrates dynamic performance analysis, robustness evaluation, energy efficiency assessment, and indirect greenhouse gas (GHG) emission analysis within an integrated evaluation platform. Controller robustness was evaluated under variations in electrical conductivity, flow rate, inlet temperature, sensor noise, and setpoint disturbances. Within the validated simulation framework, the results demonstrate that the NARMA-L2 controller achieved faster dynamic response, reduced settling time, improved stability, zero overshoot, and lower steady-state energy consumption compared to other evaluated strategies. The NN-based controllers also maintained stable performance under varying operating conditions, demonstrating improved adaptability to nonlinear process behaviour. Overall, the proposed NN-based controllers demonstrate strong potential for enhancing process efficiency, operational stability, and sustainability in industrial CFOH applications.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04450-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148323365","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":"Static Magnetic Field-Assisted Osmotic Dehydration for Frozen Strawberries: Color and Antioxidant Properties","authors":"Xuefeng Xiong,&nbsp;Jingkai Su,&nbsp;Yuanyuan Wang,&nbsp;Ziyi Wang,&nbsp;Xuehui Cao,&nbsp;Danshi Zhu","doi":"10.1007/s11947-026-04444-5","DOIUrl":"10.1007/s11947-026-04444-5","url":null,"abstract":"<div><p>To investigate the improving effect of magnetic field-assisted osmotic dehydration pretreatment on the quality of frozen strawberries, this study evaluated its influence on the color, key enzyme activities, and antioxidant properties of the fruit. The results showed that magnetic field-assisted pretreatment significantly increased the <i>a</i>* value of frozen strawberries and effectively inhibited the activities of peroxidase, catalase, and superoxide dismutase. Compared with direct freezing treatment, magnetic field-assisted permeation dehydration method resulted in a 52.47% increase in the retention of total phenolic substances, 42.10% increase in total flavonoid substances, and 57.65% increase in total anthocyanin substances in frozen strawberries. The correlation analysis indicates that the color (<i>a</i>* value) is positively correlated with the activities of polyphenol oxidase, catalase, and superoxide dismutase enzymes and the antioxidant capacity. Principal component analysis further confirmed that magnetic field-assisted osmotic dehydration pretreatment helps to better preserve the nutritional quality of strawberries. Therefore, magnetic field-assisted osmotic dehydration pretreatment is an effective method for improving the quality of frozen strawberries.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148323433","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":"Molecular Detection of Foodborne Pathogens in Poultry: Emerging Technologies, Process Integration, and Applications in Food Safety Systems","authors":"M. Naeem,&nbsp;D. V. Bourassa","doi":"10.1007/s11947-026-04457-0","DOIUrl":"10.1007/s11947-026-04457-0","url":null,"abstract":"<div><p>Poultry meat is a major source of animal protein worldwide, yet it remains an important vehicle for foodborne pathogens, including <i>Salmonella</i>, <i>Campylobacter</i>, <i>Listeria</i> monocytogenes, and pathogenic <i>Escherichia</i> coli. Rapid and reliable detection of these microorganisms is essential for effective food safety management across the poultry value chain. This narrative review critically examines recent advances in molecular detection methods used in poultry production and processing, with emphasis on both technological developments and their integration into food safety systems. Major approaches include conventional and multiplex PCR, quantitative and digital PCR, viability PCR, isothermal amplification, high-throughput sequencing, metagenomics, biosensors, and CRISPR-enabled platforms. Beyond summarizing these tools, the review compares their strengths, limitations, and suitability for specific applications such as flock monitoring, environmental surveillance, intervention verification, and outbreak traceback. Particular attention is given to matrix-associated effects, interpretation of viability, standardization challenges, and regulatory constraints that influence practical implementation. The review further highlights the role of molecular diagnostics as process monitoring tools that support rapid decision-making, improved intervention strategies, and enhanced food safety assurance. It is argued that effective poultry pathogen detection requires tiered, context-specific strategies that combine rapid screening with confirmatory and high-resolution methods. By focusing on poultry-associated matrices and operational realities, this review provides a framework for integrating molecular diagnostics into modern food processing systems to strengthen microbial hazard control and public health protection.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04457-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148323280","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":"Multifunctional Biodegradable Polysaccharide Aerogel Pads with Polyphenol–anthocyanin Co-loading for Exudate Management and Freshness Monitoring of Packaged Beef","authors":"Ke Zhang,&nbsp;Zhihua Li,&nbsp;Ibrahim Khalifa,&nbsp;Sulafa B. H. Hashim,&nbsp;Xiaowei Huang,&nbsp;Xiaobo Zou","doi":"10.1007/s11947-026-04455-2","DOIUrl":"10.1007/s11947-026-04455-2","url":null,"abstract":"<div><p>Herein, a biodegradable, colorimetric, antimicrobial, and antioxidant aerogel absorbent pad (SS/B/T) based on potato starch (ST) and sodium alginate (SA) was fabricated by freeze-drying. The porous aerogel network was used to incorporate green tea extract (GTE) as an antimicrobial agent and black wolfberry anthocyanin (BW) as an indicator, and its application in beef packaging was evaluated. FTIR, XRD, SEM and molecular docking analyses revealed that BW and GTE were successfully incorporated via non-covalent interactions, resulting in a reduced average pore diameter from 362 to 167 μm and enhanced intermolecular interactions. Furthermore, the SS/B/T aerogel exhibited high water absorption capacity (2673%) and good mechanical strength. In addition, the SS/B/T aerogel showed obvious color changes under different pH conditions and ammonia atmospheres. GTE improved the color stability of BW through co-pigmentation while simultaneously endowing SS/B/T with enhanced antibacterial and antioxidant properties, with inhibition zone diameters of 11.63 ± 0.69 mm against <i>Escherichia coli</i> and 9.56 ± 0.82 mm against <i>Staphylococcus aureus</i>, and a DPPH radical scavenging activity of 82.26%. In beef-packaging applications, SS/B/T effectively delayed beef quality deterioration and indicated the spoilage process through a visible color transition from purple to blue. Overall, SS/B/T shows strong potential as a biodegradable multifunctional absorbent pad for exudate management, auxiliary preservation, and freshness indication in meat packaging.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148323431","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":"Antimicrobial Activity and Minimum Inhibitory Concentrations of Purple Corn Phytochemical Extracts and the Role of Solvent Residues","authors":"Ravinder Kumar,&nbsp;Sumit Singh Sheoran,&nbsp;Arshdeep Singh,&nbsp;Yisheng Sun,&nbsp;Lakshmikantha H. Channaiah,&nbsp;Sherry Flint-Garcia,&nbsp;Bongkosh Vardhanabhuti,&nbsp;Stephan Sommer,&nbsp;Caixia Wan,&nbsp;Pavel Somavat","doi":"10.1007/s11947-026-04451-6","DOIUrl":"10.1007/s11947-026-04451-6","url":null,"abstract":"","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04451-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148323432","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}