Food and Bioprocess Technology最新文献

{"title":"Effects of Cross Stress on the Survival of Lactiplantibacillus plantarum LIP-1 After Freeze-Drying","authors":"Yijian Zheng, Ying Yang, Ruixue Wang, Youxin Yang, Xuejia Gong, Jingjing E, Junguo Wang","doi":"10.1007/s11947-024-03512-y","DOIUrl":"https://doi.org/10.1007/s11947-024-03512-y","url":null,"abstract":"<p>Appropriate single-stress treatment can improve the resistance of lactic acid bacteria against freeze-drying. However, whether the combination of two stresses can further enhance their resistance warrants exploration. This study examined the effects of cross stress on the resistance of the <i>Lactiplantibacillus plantarum</i> LIP-1 strain against freeze-drying. Compared with oxygen or cold stress alone, cross stress increased the post-freeze-drying survival rate of <i>L. plantarum</i> LIP-1 to 84.98% (<i>P</i> &lt; 0.05). After 8 weeks of room-temperature storage, the count of live bacteria could still be maintained at 6.27 × 10⁹ CFU/g. Mechanistic analyses revealed that the strain treated with cross stress could synthesize more protective biofilms and surface proteins, which significantly reduced cell wall damage. Furthermore, owing to the combined effect of two single stresses, cross stress could enhance the strain’s antioxidant capacity, reduce the production of reactive oxygen species, inhibit the oxidation of fatty acids in the cell membrane, and maintain the integrity and fluidity of the cell membrane. In addition, cross stress treatment increased the intracellular pH, effectively reducing the degree of DNA damage. These factors significantly improved the survival rate of <i>L. plantarum</i> LIP-1 after freeze-drying.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"21 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742685","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":"Substantial Enhancement of Overall Efficiency and Effectiveness of the Pasteurization and Packaging Process Using Artificial Intelligence in the Food Industry","authors":"Poornima Singh, Vinay Kumar Pandey, Rahul Singh, Prateek Negi, Swami Nath Maurya, Sarvesh Rustagi","doi":"10.1007/s11947-024-03527-5","DOIUrl":"https://doi.org/10.1007/s11947-024-03527-5","url":null,"abstract":"<p>Pasteurization is a necessary process that has to be done in order to ensure the health of the general public and for consumption dates (perished goods). The employment of artificial intelligence in pasteurization changes the course of technology and embodies a radical leap forward in food safety and quality. Artificial intelligence integrates precision, control, and efficiency levels of pasteurization mainstreamed traditionally by conventional food processing methods. Several artificial intelligence applications have been implemented for microbiological safety assessment, predictive modelling, and optimization of pasteurization processes that aim to reduce failure costs due to recall incidents and the necessity for costly quality assurance control measures. By using AI to process, industries can customize the pasteurization temperature and duration of heat in order to sterilize harmful bacteria and pathogens while preserving nutrition. AI also means predictive modelling and in the long run that will help dramatically decrease energy by curbing food waste which affects operational costs and sustainability. The present paper aims to provide an overview of artificial intelligence concerning food pasteurization in terms of process optimization, monitoring and control, microbiological safety assessment, and predictive modelling.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"47 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742683","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":"Relationship of Cell Size Distribution and Biomechanics of Strawberry Fruit Under Varying Ca and N Supply","authors":"Xue An, Janine Kopka, Michael Rode, Manuela Zude-Sasse","doi":"10.1007/s11947-024-03491-0","DOIUrl":"https://doi.org/10.1007/s11947-024-03491-0","url":null,"abstract":"<p>Bruising due to compression of strawberry fruit is the major cause for fruit decay, resulting in food waste, which can be observed macroscopically as the result of texture failures. In the present study, laser light scattering density (LSD) analysis was applied to study the effect of cell size distribution percentages on fruit mechanics, considering three growth stages and added variance by foliar spray application of Ca, N, and Ca-N. The growth rate k considering cell size range 300–450 µm was enhanced in N compared to Ca treatment with 0.8 and 0.5, respectively. Comparison of cell sizes and mechanical fruit tissue properties reveals a strong effect of cell size on fruit mechanics. Based on cell size data, the particles in discrete element models (DEM) were established, applying a simple contact model of Hertz-Mindlin to test the effect of LSD data input, when simulating the compression peak force of strawberry tissue. Comparing measured compression data and DEM simulation, the mean square error was reduced, e.g., for Ca group of over-ripe fruit, from 9.6 to 6.5% when LSD percentages of cell size distribution were considered. Concluding, the newly available cell size distribution data provide valuable information on fruit growth and enable the simulation of fruit tissue compression under varying environmental growth conditions. The enhanced simulation accuracy of LSD-DEM approach makes the approach relevant for plant nutrition, developing robot harvesters, sorting devices, and shelf life assessment of fresh fruit.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"13 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742686","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":"Antioxidant Capacity and Angiotensin-I Converting Enzyme (ACE)-Inhibitory Activities of Peptide Fractions Obtained from Triggerfish (Balistes capriscus) Co-products","authors":"Monique Lopes Ribeiro, Anna Clara da Silva Kefner, Ana Lúcia de Oliveira Carvalho, Augusto Vieira Magalhães, Russolina Benedeta Zingali, Maria Aparecida Cicilini, Alexandre Martins Costa Santos","doi":"10.1007/s11947-024-03513-x","DOIUrl":"https://doi.org/10.1007/s11947-024-03513-x","url":null,"abstract":"<p>The fish industry can generate a significant amount of waste that has economic potential for use in the pharmaceutical and food industries. The aim of this study was to evaluate the antioxidant and ACE-inhibitory activities of peptide fractions from triggerfish (<i>Balistes capriscus</i>) processing coproducts. Protein fractions were extracted from fish viscera and hydrolyzed using papain (HP), bromelain (HB), and trypsin (HT) (3% p.p⁻¹, 6 h). The molecular mass distribution of soluble protein extract (SPE) and hydrolysate was determined by gel filtration chromatography. Samples were extracted and ultra-filtrated (&gt; 100 MWCO, 30–100, 10–30 and &lt; 10 MWCO). Antioxidant activity of fractions was evaluated, and fraction SPE4 (&lt; 10 MWCO) showed the highest value of Trolox Equivalent Antioxidant Capacity—TEAC (10,157.7 µmol Trolox. g⁻¹) and Ferric Reducing Antioxidant Power—FRAP (1588.71 µmol FeSO₄. g⁻¹). SPE and hydrolysates (&lt; 10 MWCO) were distributed into fractions by ion-exchange chromatography and subjected to antioxidant activity assays. F1 fraction showed the highest value for TEAC capacity (8839.04 µmol Trolox. g⁻¹) and FRAP (1749.94 µmol FeSO₄. g⁻¹). ACE-inhibitory activity was evaluated for SPE and hydrolysate and fractions F3, F5, and HP3 showed the lowest IC₅₀ values (30.1, 42.7 e 37.7 µg, respectively). Amino acid sequencing of peptides indicated the presence of hydrophobic amino acids such as leucine (L), valine (V), phenylalanine (F), and alanine (A) in the C-terminal position, which contributed to antioxidant activity of peptides fractions. ACE inhibitory capacity was influenced by the presence of arginine (R) and lysine (K) positively charged in the C-terminal. Protein extracted from triggerfish viscera is a good source of bioactive peptides that can be used in the pharmaceutical and food industries.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\u0000","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"29 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742682","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":"Extraction of Cynaroside from Honeysuckle by Nonionic Surfactant-Mediated Aqueous Extraction with Cloud Point Enrichment and Purification by Metal Complexation","authors":"Wen Zhu, Hongxia Wang, Cuiman Tang, Bin Wang, Jialin Liu, Yuangang Zu, QiongBo Wang, Xiuhua Zhao","doi":"10.1007/s11947-024-03516-8","DOIUrl":"https://doi.org/10.1007/s11947-024-03516-8","url":null,"abstract":"<p>Honeysuckle is rich in cynaroside (Cy), but its extraction and purification are difficult due to its poor solubility in water. Therefore, nonionic surfactants were used to extract Cy from honeysuckle plants, enabling the formation of micelles that solubilized Cy in aqueous solution. The effects of temperature, extraction time, surfactant concentration, and the solid–liquid ratio on the extraction rate of Cy were investigated to determine the optimal extraction conditions. The cloud point effect of the optimal nonionic surfactant was exploited to separate the extracting solution into two distinct phases, which resulted in the concentration of Cy into the up phase. The phase containing the extracted Cy was then purified by metal complexation after phase separation using CaCl₂ followed by EDTA, resulting in a purity of Cy of 93.7%. Surfactants have high biological safety, making the extraction process safer and more environmentally friendly. As a result, the process developed in this study enabled the efficient and environmentally friendly extraction of Cy from plants, which has potential value in the production of various medicines and health products containing natural botanicals, such as Cy.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"39 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742687","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":"Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation","authors":"Juntao Wang, Honghao Chen, Nan Wang, XiaoCheng Pan, Bo Xia, Ke Xu, Bingwei Zhong","doi":"10.1007/s11947-024-03506-w","DOIUrl":"https://doi.org/10.1007/s11947-024-03506-w","url":null,"abstract":"<h3 data-test=\"abstract-sub-heading\">Background</h3><p>The importance of fruit and vegetable conservation is paramount in preserving their integrity and extending their post-harvest lifespan. Although conventional preservative strategies, such as thermal regulation, atmospheric modification, irradiation, and the deployment of synthetic or organic preservative agents, are widely used, they often require substantial energy and capital expenditures and may potentially compromise product quality. As a result, growing interest has coalesced around the use of natural extracts as preservative additives.</p><h3 data-test=\"abstract-sub-heading\">Scope and Approach</h3><p>This paper analyzes recent advancements in the application of chitosan oligosaccharides (COs), including their resources, preservation mechanisms, and utilization, to preserve fruits and vegetables. This review aims to offer insightful perspectives for academics, food science experts, and practitioners in the horticultural conservation sector. </p><h3 data-test=\"abstract-sub-heading\">Key Findings and Conclusions</h3><p>Chitosan oligosaccharides have gained significant recognition in this field for their ability to extend shelf life and maintain the quality of perishable horticultural products. Compared to traditional polysaccharides, COs offer natural advantages such as high solubility, cost-effectiveness, non-toxic properties, and effective preservation capabilities, making them a focus of research in the preservation of fruits and vegetables. This comprehensive review thoroughly examines the various techniques and applications of COs in fruit and vegetable preservation, revealing their effectiveness in preventing spoilage and inhibiting microbial growth. Furthermore, it delves into the intricate workings of action and assesses the potential impacts of COs on the nutritional and sensory qualities of produce.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"46 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141746144","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":"Effects of Penetrating Microwave Hot-Air Rolling Blanching Pretreatment for the Drying of Hawthorn Slices: Evaluation of Enzyme Activity, Drying Characteristics, Moisture Migration, Microstructure, and Quality Attributes","authors":"Lingxing Guan, Huihui Xu, Mingkun Jiang, Dianbin Su, Yanyin Guo, Xiaofeng Chen, Deqing Wang, Hualu Song","doi":"10.1007/s11947-024-03525-7","DOIUrl":"https://doi.org/10.1007/s11947-024-03525-7","url":null,"abstract":"<p>Drying can overcome the drawback of the high moisture content of hawthorn, which is difficult to store, but studies involving drying through microwave pretreatment are lacking. We here investigated the effects of penetrating microwave hot-air rolling blanching (PMHRB) pretreatment on the enzymatic activity, drying characteristics, physicochemical properties, and microstructure of hawthorn slices under different powers (0, 2, 3, 4, 5, and 6 W/g) and for a fixed time (15 min). PMHRB significantly inactivated polyphenol oxidase and peroxidase which improved the appearance of dried hawthorn products. Additionally, PMHRB allowed moisture redistribution and altered the microstructure, which shortened the drying time by 28.75–68.75%. Shrinkage, hardness, and microstructure analyses showed that the pretreated hawthorn expanded in volume and changed the texture of the dried hawthorn. The optimum pretreatment power (5 W/g) significantly improved the quality of hawthorn, as compared to the unpretreated samples, total flavonoids, total phenols, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) were increased by 27.06%, 36.44%, 63.54%, and 39.21%, respectively. Thus, PMHRB pretreatment dramatically enhanced the drying features and quality and is a potentially effective drying technique for hawthorn.</p><h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\u0000","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"21 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742689","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":"Structural and Colloidal Attributes of Protein Matrices Extracted from Renewable Resources and Evaluation of Their Film-Forming Capacity for Sustainable Food Packaging","authors":"Antiopi Vardaxi, Aristeidis Papagiannopoulos, Ioanna Gerogianni, Stergios Pispas, Georgios Mousdis, Erminta Tsouko","doi":"10.1007/s11947-024-03518-6","DOIUrl":"https://doi.org/10.1007/s11947-024-03518-6","url":null,"abstract":"<p>Novel and renewable solid streams derived after the deshelling of <i>Lathyrus ochrus</i> seed (SBSD), grass pea seed (<i>L. sativus</i>) (GPS) and defatted sunflower seed (SFS), were used to produce protein-rich fractions and protein isolates (PI) with &gt; 85% purity. The deconvolution of spectral signals in FTIR spectra revealed the dominance of β-structures over α-helices, as it was also verified by circular dichroism. The presence of essential amino acids in GPS PI and SBSD protein-rich fraction was confirmed by their UV–Vis fingerprint (289 nm and 293 nm). The total luminescence spectra of dry GPS PI and SFS PI showed multiple emission peaks. The pH of protein dispersions/solutions significantly affected protein solubility (up to 95%) and the size distribution as monitored by the dynamic and electrophoretic light scattering techniques. The sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) indicated complex polypeptide banding patterns with molecular weights between 13 and 94 kDa for both PIs. All protein fractions showed promising emulsion stability indices (28–33%) and enhanced capacity to withstand alterations over time. Subsequently, novel biofilms were cast using matrices of the produced protein fractions. The determination of the films solubility (35.9–46.2%), water vapor permeability (1.2–1.9 × 10⁻¹⁰ g/Pa·m·s), contact angle (77–78°), and thermal profile demonstrated their potential to be used as food packaging materials. This study proposed a circular bioeconomy approach enabling the re-entrance of agri-food residues in the food chain, enlarging the application pool of waste materials and thus making a substantial contribution towards long-term world sustainability.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"12 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742690","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":"Enhancing Meat Product Quality: Exploring the Effects of Additives on Myofibrillar Protein Functionality","authors":"Nurul Shaeera Sulaiman, Mohd Dona Sintang, Nurul Huda, Hana Mohd Zaini, Md. Jahurul Haque Akanda, Wolyna Pindi","doi":"10.1007/s11947-024-03503-z","DOIUrl":"https://doi.org/10.1007/s11947-024-03503-z","url":null,"abstract":"<p>Additives are utilized in the production of high-quality meat products to minimize costs and fulfill consumer demands for healthier food choices. However, a comprehensive summary of the structural and functional changes in myofibrillar protein (MP) during gel formation in response to various additives is lacking in the literature. Nonetheless, this in-depth review revealed that additives affect the denaturation process of MP, which indirectly controls the crosslinking and impacts the functionalities of MP. Specifically, additives improve the inter- and intra-interaction of MPs during processing. Therefore, a mechanistic understanding of the impact of each additive on MPs from different sources is needed. Different sources of MP have different compositions, thus resulting in different functionalities. A discussion of these issues is also provided in this review. This discussion also focuses on the current approaches to understanding the functional changes in MPs caused by different additives and presents some examples of previous works and the progress made in the literature.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"27 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141611755","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 Predictive Classification Models and Extraction of Signature Wavelengths for the Identification of Spoilage in Chicken Breast Fillets During Storage Using Near Infrared Spectroscopy","authors":"Aftab Siddique, Charles B. Herron, Bet Wu, Katherine S. S. Melendrez, Luis J. G. Sabillon, Laura J. Garner, Mary Durstock, Alvaro Sanz-Saez, Amit Morey","doi":"10.1007/s11947-024-03499-6","DOIUrl":"https://doi.org/10.1007/s11947-024-03499-6","url":null,"abstract":"<p>Technologies for rapid identification and prediction of food spoilage can be crucial in minimizing food waste and losses, although their efficiency requires further improvement. This study aimed to pinpoint specific near-infrared (NIR) wavelengths that could indicate spoilage in raw chicken breast fillets. In this study, commercial tray-packs of boneless, skinless chicken breast fillets stored in a walk-in cooler at 4 °C were periodically tested every other day until they reached the spoilage state (identified by &gt; 7 log CFU/ml). A portable Hyper spectral spectroscopy device (Field Spec Hi-Res4), with a range of wavelengths of 350–2500 nm, was used to measure reflectance. In addition to hyper-spectral analysis, aerobic plate counts were conducted on the fillets. The data from these counts were then used to train a Back Propagation Neural Network (B.P.N.N.) with specific parameters (250,000 steps, a learning rate of 0.02, and 5 hidden layers) and Linear-Support Vector machines (SVM-Linear) with ten-fold cross-validation technique to categorize spoilage into three stages: baseline microbial count (up to 3 log CFU/ml) (Initiation), propagation (between 3 and 6.9 log CFU/ml), and spoiled (&gt; 7 log CFU/ml). The feature extraction process successfully identified the most representative signature wavelengths of 385 nm, 400 nm, 432 nm, 1141 nm, 1321 nm, 1374 nm, 2241 nm, 2292 nm, 2311 nm, and 2412 nm from the whole hyper-spectral profile, which facilitated the classification of different phases of spoilage. The BPNN model demonstrated a high classification accuracy, with 93.7% for baseline counts, 95.2% for the propagation phase, and 98% for the spoiled category. These signature hyperspectral wavelengths hold the potential for developing cost-effective and rapid food spoilage detection systems, particularly for perishable items.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"51 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141611754","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}