Food Science and Biotechnology最新文献

Anti-inflammatory effects of naringinase treated ethanol extracts of Poncirus trifoliata fruit. 柚皮苷酶处理三叶藤果实乙醇提取物的抗炎作用。

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-22 eCollection Date: 2025-07-01 DOI: 10.1007/s10068-025-01902-2

Kyung Eun Moon, Hyeon Hwa Oh, Byung-Min Oh, Young-Soo Kim

{"title":"Anti-inflammatory effects of naringinase treated ethanol extracts of Poncirus trifoliata fruit.","authors":"Kyung Eun Moon, Hyeon Hwa Oh, Byung-Min Oh, Young-Soo Kim","doi":"10.1007/s10068-025-01902-2","DOIUrl":"10.1007/s10068-025-01902-2","url":null,"abstract":"In this study, the flavonoids in Poncirus trifoliata fruit ethanol extract (PFE) were identified using UPLC-Q-TOF-MS and their anti-inflammatory effects on Raw 264.7 cells were evaluated. The 40% ethanol extract showed highest concentrations of total phenolic content (TPC), total flavonoid content (TFC), and flavonoids. In naringinase-treated PFE powder (NPFEP), poncirin decreased from 76.47 to 68.62 mg/g (13.20 mM), and isosakuranetin increased to 3.53 mg/g (12.33 mM). NPFEP demonstrated superior anti-inflammatory properties in Raw 264.7 cells compared to naringinase-untreated PFEP (UNPFEP), with decreased ROS production, lower inflammatory mediators (NO and PGE2), extracellular cytokines (TNF-α and IL-1β), and downregulation of COX-2 and intracellular cytokines (IL-1β and IL-6) gene expression. UPLC analysis of NPFEP identified four flavanones (poncirin, naringin, isosakuranetin, and naringenin), one chalcone (2',6'-dihydroxy-4-methoxychalcone-4'-O-neohesperid), and two triterpenes (cucurbitacin D and esculentic acid), which likely contribute to the observed anti-inflammatory effect.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2643-2655"},"PeriodicalIF":2.4,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145330/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257023","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The role of Bifidobacterium animalis QC08 in antibiotic-associated diarrhea in mice. 动物双歧杆菌QC08在小鼠抗生素相关性腹泻中的作用。

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-15 eCollection Date: 2025-07-01 DOI: 10.1007/s10068-025-01881-4

Lixuan Ren, Fang Tan, Hyo-Eun Kim, Xin Ma, Chang-Suk Kong

{"title":"The role of Bifidobacterium animalis QC08 in antibiotic-associated diarrhea in mice.","authors":"Lixuan Ren, Fang Tan, Hyo-Eun Kim, Xin Ma, Chang-Suk Kong","doi":"10.1007/s10068-025-01881-4","DOIUrl":"10.1007/s10068-025-01881-4","url":null,"abstract":"Excessive antibiotic use can lead to gut microbiota dysbiosis, resulting in diarrhea. This study aimed to investigate the effects of Bifidobacterium animalis QC08 (QC08) on the antibiotic-induced diarrhea mouse model using lincomycin hydrochloride. Mice were divided into five groups: normal, diarrhea, a drug group, high-dose QC08 (QC08-H), low-dose QC08 (QC08-L). Compared with the diarrhea group, the QC08-H and QC08-L groups showed a decrease in serum serotonin, interleukin (IL)-17A, IL-6, and malondialdehyde levels, whereas total antioxidant capacity levels increased. In the colon and small intestine tissues of QC08-H and QC08-L treated mice, mRNA expression of cystic fibrosis transmembrane conductance regulator (CFTR), epidermal growth factor receptor (EGFR), and transforming growth factor β1 (TGFβ1) was significantly downregulated, whereas expression of sodium-hydrogen exchanger 1 (NHE1) and NHE4 was upregulated compared to the AAD model group. Altogether, this in vivo study demonstrates the potential of QC08 in alleviating AAD in mice, providing valuable insights for understanding and potentially treating antibiotic-related gut issues.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2625-2634"},"PeriodicalIF":2.4,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145372/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative assessment of microbial community of soybean paste prepared with different raw materials. 不同原料大豆酱的微生物群落比较评价。

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-11 eCollection Date: 2025-07-01 DOI: 10.1007/s10068-025-01885-0

Peng Jiang, Xueling Chen, Xiaoyan Lan, Zhuo Chen, Yihong Gu, Longquan Xiao

{"title":"Comparative assessment of microbial community of soybean paste prepared with different raw materials.","authors":"Peng Jiang, Xueling Chen, Xiaoyan Lan, Zhuo Chen, Yihong Gu, Longquan Xiao","doi":"10.1007/s10068-025-01885-0","DOIUrl":"10.1007/s10068-025-01885-0","url":null,"abstract":"Soybean paste as one of the most extensively used traditional fermented condiments in our daily lives. The quality of soybean paste has been proven to be related to microbial metabolic activities. However, the effect of different raw materials on the microbial diversity of soybean paste under the same incubation conditions remains unclear. For this, we investigated variation of microbial communities in soybean paste manufactured with two different raw materials (Tartary buckwheat flour and wheat flour) analyzed by amplicon sequencing. The results showed that the dominant bacteria in the two soybean pastes were γ-proteobacteria, Cyanobacteria and Bacilli, the dominant fungal were Mucoromycetes, Tremellomycetes, Eurotiomycetes and Saccharomycetes. Bacterial diversity and abundance showed no significant difference in the two soybean pastes; fungal abundance showed no significant difference, whereas fungal diversity differed significantly (P < 0.05). Also, Bacterial abundance correlated positively with amino acid nitrogen (AAN) and total acidity (TA) in flour bean paste, while fungal diversity correlated negatively with AAN and TA in buckwheat bean paste. Collectively, raw materials have a significant effect on the microbial community of soybean paste. Besides, these results could provide valuable reference data for enhancing the quality and safety of soybean paste in manufacture.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2543-2552"},"PeriodicalIF":2.4,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145378/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A β-glucosidase extracted from walnut (Juglans regia L.) green husk induces human hepatoma cell apoptosis via ROS-mediated p53 and NF-κB pathway. 从核桃绿皮中提取的β-葡萄糖苷酶通过ros介导的p53和NF-κB途径诱导人肝癌细胞凋亡。

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-10 eCollection Date: 2025-07-01 DOI: 10.1007/s10068-025-01890-3

Siyu Han, Lixia Zhao, Li Song, Yuying Li

{"title":"A β-glucosidase extracted from walnut (Juglans regia L.) green husk induces human hepatoma cell apoptosis via ROS-mediated p53 and NF-κB pathway.","authors":"Siyu Han, Lixia Zhao, Li Song, Yuying Li","doi":"10.1007/s10068-025-01890-3","DOIUrl":"10.1007/s10068-025-01890-3","url":null,"abstract":"Walnut green husk is the outermost green peel of walnut, which contains multiple natural ingredients with a variety of biological activities. In this study, an anti-tumor protein called Juglans regia L. husk protein (JRLHP) was isolated. Mass spectrometry and enzymatic activity analysis revealed that JRLHP was a β-glucosidase. JRLHP inhibited human hepatoma cancer cell growth and promoted apoptosis. JRLHP caused the decline of mitochondrial membrane potential and Bcl-2. Moreover, cytochrome c and Bax were elevated, and caspase-9 and caspase-3 were activated. JRLHP treatment led to excess reactive oxygen species (ROS). This was accompanied by increased p53 protein levels and the suppression of NF-κB pathway. NAC treatment reversed the effects of JRLHP on p53 and NF-κB pathway. Consequently, NAC also reduced the impacts of JRLHP on cell apoptosis and proteins related to apoptosis. Taken together, above results indicated that JRLHP induced HCC cell apoptosis by ROS-mediated p53 and NF-κB pathway.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2581-2589"},"PeriodicalIF":2.4,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145352/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of ultra-high pressure treatment on the physico-chemical properties of emulsified meat analogs. 超高压处理对乳化肉类类似物理化性质的影响。

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-05-06 eCollection Date: 2025-07-01 DOI: 10.1007/s10068-025-01868-1

Jeong-Heon Kim, Yoo-Jeong Choi, Yea-Ji Kim, Ji Yoon Cha, Tae-Kyung Kim, Dong-Hyun Kim, Yun-Sang Choi

{"title":"Effect of ultra-high pressure treatment on the physico-chemical properties of emulsified meat analogs.","authors":"Jeong-Heon Kim, Yoo-Jeong Choi, Yea-Ji Kim, Ji Yoon Cha, Tae-Kyung Kim, Dong-Hyun Kim, Yun-Sang Choi","doi":"10.1007/s10068-025-01868-1","DOIUrl":"10.1007/s10068-025-01868-1","url":null,"abstract":"The aim of this study was to evaluate the effects of ultra-high pressure (UHP) treatment on the physicochemical and structural properties of emulsified alternative meat products. Emulsified samples were treated at pressures of 100-500 MPa and their pH, color, moisture contents, WHC (water holding capacity), viscosity, emulsion stability and textural properties were analyzed. The results showed that UHP significantly improved pH, lightness and redness in all treatment groups. Treatment at 300 MPa showed minimal differences from the control group in most parameters, but viscosity, water holding capacity, hardness, cohesiveness were significantly improved. These results confirm that UHP treatment positively affects the water holding capacity and structural stability of emulsified alternative meat products. Therefore, this study provides a basis for the practical application of UHP technology in the development of alternative meat products with improved functional and structural properties.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2489-2496"},"PeriodicalIF":2.4,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145334/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Anti-adipogenic and antioxidant activities of spent coffee grounds extracts: impacts of chlorogenic acid and caffeic acid. 废咖啡渣提取物的抗脂肪和抗氧化活性：绿原酸和咖啡酸的影响。

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-30 eCollection Date: 2025-07-01 DOI: 10.1007/s10068-025-01886-z

Gamin Kim, Ho Jeong Jeong, Sook-Young Kim, Gi Dong Han

{"title":"Anti-adipogenic and antioxidant activities of spent coffee grounds extracts: impacts of chlorogenic acid and caffeic acid.","authors":"Gamin Kim, Ho Jeong Jeong, Sook-Young Kim, Gi Dong Han","doi":"10.1007/s10068-025-01886-z","DOIUrl":"10.1007/s10068-025-01886-z","url":null,"abstract":"The rise in global coffee consumption has increased spent coffee grounds (SCG), a by-product rich in bioactive compounds. This study compared the anti-adipogenic and antioxidant activities of SCG extracts before (SCG) and after fermentation (FSCG) with Aspergillus oryzae. SCG showed higher antioxidant activity and total polyphenol content than FSCG. In vitro studies on 3T3-L1 adipocytes revealed that SCG significantly inhibited lipid accumulation and downregulated key adipogenic markers (PPARγ, C/EBPα, adiponectin) in a dose-dependent manner, while FSCG had limited effects. Thin-layer chromatography indicated fermentation decreased chlorogenic acid and increased caffeic acid, suggesting structural changes in bioactive compounds. The superior anti-adipogenic effect of SCG is likely due to chlorogenic acid, which degrades during fermentation. These findings highlight SCG's potential as a functional food ingredient with anti-obesity and antioxidant properties.Supplementary information: The online version contains supplementary material available at 10.1007/s10068-025-01886-z.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2635-2642"},"PeriodicalIF":2.4,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145351/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria. 小麦和黑麦的益生元潜力：肠道菌群和短链脂肪酸产生菌的调节。

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-29 eCollection Date: 2025-07-01 DOI: 10.1007/s10068-025-01889-w

Jinwoo Kim, Jiwoon Kim, Gyungcheon Kim, Seongok Kim, Hakdong Shin

{"title":"Prebiotic potential of wheat and dark rye: modulation of gut microbiota and short-chain fatty acid-producing bacteria.","authors":"Jinwoo Kim, Jiwoon Kim, Gyungcheon Kim, Seongok Kim, Hakdong Shin","doi":"10.1007/s10068-025-01889-w","DOIUrl":"10.1007/s10068-025-01889-w","url":null,"abstract":"The consumption of whole grains supports metabolic health in the gut and reduces the risk of chronic diseases. Dietary fiber derived from whole grains is one of the key factors contributing to these benefits. These fibers act as prebiotics, promoting the growth of beneficial bacteria and shaping microbial composition in the gut. This study examined the effects of wheat and dark rye, two fiber-rich whole grains, on the gut microbiota using an in vitro fecal incubation system. Following whole grain treatment, the gut microbiota showed an increase in the relative abundances of Bifidobacterium, Faecalibacterium, Blautia, and Lachnospiraceae. These bacteria are known short-chain fatty acid producers, suggesting a potential role in supporting host health. Additionally, functional pathway analysis predicted the upregulation of metabolic pathways related to specific carbohydrate metabolism. Taken together, these findings enhance our understanding of how wheat and dark rye consumption influences gut microbiota composition.Supplementary information: The online version contains supplementary material available at 10.1007/s10068-025-01889-w.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2563-2570"},"PeriodicalIF":2.4,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145362/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fucoidan JHCF4s from Hizikia fusiformis against ethanol-induced damage in vitro and in vivo fususiformhizikia褐藻聚糖JHCF4s抗乙醇损伤的体外和体内研究

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-29 DOI: 10.1007/s10068-025-01865-4

Tongchuan Wu, Yichao Liu, Xindan Ai, Sixuan Wang, Aixia Hou, Fei Zheng, Hao Yue, Yulin Dai

引用次数: 0

Industrial-scale antifungal film incorporated with Cinnamomum cassia oil: enhancing bread quality attributes and evaluation of organoleptic properties. 工业规模肉桂决明子油抗真菌膜：提高面包品质属性及感官特性评价。

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-28 eCollection Date: 2025-07-01 DOI: 10.1007/s10068-025-01883-2

Yuncheong Choi, Ji Sou Lyu, Jung-Soo Lee, Yoonjee Chang, Jaejoon Han

{"title":"Industrial-scale antifungal film incorporated with Cinnamomum cassia oil: enhancing bread quality attributes and evaluation of organoleptic properties.","authors":"Yuncheong Choi, Ji Sou Lyu, Jung-Soo Lee, Yoonjee Chang, Jaejoon Han","doi":"10.1007/s10068-025-01883-2","DOIUrl":"10.1007/s10068-025-01883-2","url":null,"abstract":"This research aims to develop an antifungal packaging film to mitigate the quality deterioration of mass-produced bread for industrial purposes. Various antifungal agents were tested against four target fungi; Aspergillus niger, A. flavus, Penicillium corylophilum, and Neurospora sp.; commonly found in bread, to replace the commercial antifungal film. Among them, Cinnamomum cassia essential oil (CEO) exhibited strong antifungal activity, with MIC values below 100 ppm against all tested strains. We implemented the CEO-incorporated powder onto the multilayered packaging film and subsequent packaging trials were conducted on the industrial packaging machinery. Organoleptic analyses using electronic tongue and electronic nose revealed that the application of CEO maintained the bread's flavor and aroma throughout storage, implying the newly developed CEO-treated film was comparably preferred to the conventional material. Therefore, this investigation highlights the promising potential of CEO's effective antifungal agent to combat bread quality deterioration during distribution for industrial operations.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2519-2528"},"PeriodicalIF":2.4,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145359/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural and functional variations of octenyl succinylated clustered amylopectin produced by distinctive glycogen branching enzymes. 不同糖原分支酶产生的辛烯基琥珀酰化簇状支链淀粉的结构和功能变化。

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-04-28 eCollection Date: 2025-07-01 DOI: 10.1007/s10068-025-01892-1

Kyeong-Ok Choi, Cheul-Soon Yim, Phu Cuong Nguyen, Jong-Tae Park

{"title":"Structural and functional variations of octenyl succinylated clustered amylopectin produced by distinctive glycogen branching enzymes.","authors":"Kyeong-Ok Choi, Cheul-Soon Yim, Phu Cuong Nguyen, Jong-Tae Park","doi":"10.1007/s10068-025-01892-1","DOIUrl":"10.1007/s10068-025-01892-1","url":null,"abstract":"Clustered amylopectins (CAPs) were produced using recombinant glycogen branching enzymes from Escherichia coli K12 (EcGBE) and Vibrio vulnificus (VvGBE). The CAPs were esterified with octenyl succinic anhydride (OSA), introducing novel functional characteristics. Vv-CAP demonstrated a reduced apparent molecular weight and a higher prevalence of both short (degree of polymerization (DP) ≤ 5, 13.3%) and medium branches (5 < DP ≤ 12, 58.2%) compared to Ec-CAP. FT-IR spectra confirmed the successful esterification of CAPs with OSA. 1H-NMR analysis showed the degree of substitution (DS) for OSA-CAPs varied based on the CAP to OSA ratio (DS 0.021-0.058 for Ec-CAP and 0.011-0.066 for Vv-CAP). Esterification with OSA on shortened branches resulted in a slower digestion rate and increased resistant starch proportion. Additionally, this process enhanced the emulsifying properties of CAPs and improved the aqueous solubility of puerarin. OSA-modified CAPs are promising for pharmaceutical applications.Supplementary information: The online version contains supplementary material available at 10.1007/s10068-025-01892-1.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2445-2453"},"PeriodicalIF":2.4,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145355/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0