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Extraction and characterization of mung bean proteins using different alkaline solutions 使用不同碱性溶液提取绿豆蛋白质并确定其特征
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-24 DOI: 10.1007/s10068-024-01624-x
Jae Won Kim, Hyun-Seok Kim
{"title":"Extraction and characterization of mung bean proteins using different alkaline solutions","authors":"Jae Won Kim,&nbsp;Hyun-Seok Kim","doi":"10.1007/s10068-024-01624-x","DOIUrl":"10.1007/s10068-024-01624-x","url":null,"abstract":"<div><p>This study investigated the effects of alkaline solutions on the production and characteristics of mung bean proteins (MBPs). MBPs were prepared using alkaline solutions of NaOH, NaHCO<sub>3</sub>, and Na<sub>2</sub>CO<sub>3</sub> and designated MPN, MPH, and MPC, respectively. The yield, protein recovery, and crude protein content of MBP were not significantly different at different alkali concentrations (0.01–0.1%). Although there was no significant difference in MBP yield between alkali types, protein recovery and crude protein content increased in the following order: MPN &gt; MPC &gt; MPH. The essential and branched-chain amino acid contents, molecular weight distribution, and ζ-potential did not differ between MBPs. Regarding MBP pH-dependent solubility, MPN solubility was lower at pH 6–8 than that of MPH and MPC. This pattern was commonly observed for other physical properties. Overall, MBP was prepared using NaHCO<sub>3</sub>, and Na<sub>2</sub>CO<sub>3</sub> and its functional properties were better when Na<sub>2</sub>CO<sub>3</sub> was used than when NaOH was used.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 13","pages":"3047 - 3056"},"PeriodicalIF":2.4,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Research trends of next generation probiotics 新一代益生菌的研究趋势
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-24 DOI: 10.1007/s10068-024-01626-9
Muhammad Adeel Hasnain, Dae‑Kyung Kang, Gi-Seong Moon
{"title":"Research trends of next generation probiotics","authors":"Muhammad Adeel Hasnain,&nbsp;Dae‑Kyung Kang,&nbsp;Gi-Seong Moon","doi":"10.1007/s10068-024-01626-9","DOIUrl":"10.1007/s10068-024-01626-9","url":null,"abstract":"<div><p>Gut represents one of the largest interfaces for the interaction of host factors and the environmental ones. Gut microbiota, largely dominated by bacterial community, plays a significant role in the health status of the host. The healthy gut microbiota fulfills several vital functions such as energy metabolism, disease protection, and immune modulation. Dysbiosis, characterized by microbial imbalance, can contribute to the development of various disorders, including intestinal, systemic, metabolic, and neurodegenerative conditions. Probiotics offer the potential to address dysbiosis and improve overall health. Advancements in high-throughput sequencing, bioinformatics, and omics have enabled mechanistic studies for the development of bespoke probiotics, referred to as next generation probiotics. These tailor-made probiotics have the potential to ameliorate specific disease conditions and thus fulfill the specific consumer needs. This review discusses recent updates on the most promising next generation probiotics, along with the challenges that must be addressed to translate this concept into reality.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 and postbiotics","pages":"2111 - 2121"},"PeriodicalIF":2.4,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141505159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil 用棕榈油调和的食用油油炸炸薯条时的 8-氧代辛酸酯、9-氧代壬酸酯、脂肪酸、氧化稳定性和碘值分析
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-24 DOI: 10.1007/s10068-024-01615-y
Yejin Choi, Dohyoung Lee, Jonggab Yim, Kwang-Geun Lee
{"title":"Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil","authors":"Yejin Choi,&nbsp;Dohyoung Lee,&nbsp;Jonggab Yim,&nbsp;Kwang-Geun Lee","doi":"10.1007/s10068-024-01615-y","DOIUrl":"10.1007/s10068-024-01615-y","url":null,"abstract":"<div><p>Four blended oils including palm + corn oil (PC), palm + grapeseed oil (PG), corn + grapeseed oil (CG), and palm + corn + grapeseed oil (PCG) were used as frying media. The 8-oxo and 9-oxo content, fatty acid composition, oxidative stability index, and iodine value of samples (n = 42) were analyzed. As the frying cycles increased, the content of 8-oxo and 9-oxo also increased significantly (p &lt; 0.05) and showed the highest content of 965.56 ± 0.706 μg/g in 100 frying cycles of PCG. After 20–40 frying cycles in CG, the amount of palmitic, stearic, oleic and linoleic acid increased up to 15.5% (p &lt; 0.05). The oxidative stability of palm oil was the highest at 16.76–18.33 h (p &lt; 0.05). The iodine value of grapeseed oil was the highest at 144.96 ± 2.569–153.64 ± 2.233 g iodine/100 g oil (p &lt; 0.05). Among the examined oils, PC was the most suitable alternative to palm oil.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 12","pages":"2761 - 2775"},"PeriodicalIF":2.4,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Postbiotic nanoparticles (postbiotics-NPs): a novel strategy for providing probiotics’ health advantages through food consumption 益生菌后纳米颗粒（postbiotics-NPs）：通过食用提供益生菌健康优势的新策略
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-23 DOI: 10.1007/s10068-024-01629-6
Sarhan Mohammed, Ahmet Hilmi Çon
{"title":"Postbiotic nanoparticles (postbiotics-NPs): a novel strategy for providing probiotics’ health advantages through food consumption","authors":"Sarhan Mohammed,&nbsp;Ahmet Hilmi Çon","doi":"10.1007/s10068-024-01629-6","DOIUrl":"10.1007/s10068-024-01629-6","url":null,"abstract":"<div><p>In recent years, the term “postbiotics” has become increasingly popular in food microbiology, food science, and commercial products. This importance has been raised due to the safety issues associated with live bacterial cells. Postbiotics are defined as bioactive substances of probiotics. It confers unique health-promoting functions with its chemical structure, safe profile, and long shelf life. Meanwhile, postbiotics nanoparticles (postbiotics-NPs) can be considered novel postbiotic delivery systems to deliver bioactive components with health benefits and therapeutic aims, promote the shelf-life of food products, and develop novel functional foods. The present scientific literature shows that nanotechnology approaches are not yet mature enough to be used in postbiotic delivery systems. For all of that, the potential applications of postbiotics-NPs in the food industry and biomedical fields will be a new trend in the future.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 12","pages":"2729 - 2736"},"PeriodicalIF":2.4,"publicationDate":"2024-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do 京畿道生产的韩国传统豆瓣酱的地区特点分析
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-21 DOI: 10.1007/s10068-024-01590-4
Yujin Lee, In-Seo Hwang, Mina K. Kim
{"title":"Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do","authors":"Yujin Lee,&nbsp;In-Seo Hwang,&nbsp;Mina K. Kim","doi":"10.1007/s10068-024-01590-4","DOIUrl":"10.1007/s10068-024-01590-4","url":null,"abstract":"<div><p><i>Doenjang</i> is traditional soybean fermented food in Korea, and traditional <i>doenjang</i> on the market has different qualities like aroma, taste. This study is a preliminary study to investigate the quality characteristics of <i>doenjang</i> produced in each region of Korea. The objective of this study was to analyze the region-specific characteristics of traditional Korean <i>doenjang</i> produced in Gyeonggi-do. Physiochemical characteristics including pH, moisture content, soluble solid content, salinity, color, acid value, titratable acidity, NH2-N, total/reducing sugar, and alcohol contents, and enzymatic activities such as acidic/neutral protease and α/β-amylase activities, were analyzed. <i>Doenjang</i> produced in Gyeonggi-do was classified into two groups (GDG-A and GDG-B), and the distinction between two groups were the aging period: doenjang samples in GDG-A groups were aged over 3 yrs, while samples in GDG-B groups were aged less than 3 yrs. The results of this study provided the physicochemical characteristics and enzymatic activities of traditional <i>doenjang</i> produced in Gyeonggi-do.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 14","pages":"3213 - 3221"},"PeriodicalIF":2.4,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01590-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512333","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
Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents 从 Durio kutejensis 分离出的 Pichia kudriavzevii UNJCC Y-137 和 Candida tropicalis UNJCC Y-140 是潜在的益生菌剂
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-21 DOI: 10.1007/s10068-024-01609-w
Dalia Sukmawati, Adisyahputra Adisyahputra, Laith Khalil Tawfeeq Al-Ani, Shabrina Nida Al Husna, Zakiah Nur Afifah, Catur Sriherwanto, Surono Surono, R. Haryo Bimo Setiarto, Muktiningsih Nurjayadi, Roshanida A. Rahman
{"title":"Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents","authors":"Dalia Sukmawati,&nbsp;Adisyahputra Adisyahputra,&nbsp;Laith Khalil Tawfeeq Al-Ani,&nbsp;Shabrina Nida Al Husna,&nbsp;Zakiah Nur Afifah,&nbsp;Catur Sriherwanto,&nbsp;Surono Surono,&nbsp;R. Haryo Bimo Setiarto,&nbsp;Muktiningsih Nurjayadi,&nbsp;Roshanida A. Rahman","doi":"10.1007/s10068-024-01609-w","DOIUrl":"10.1007/s10068-024-01609-w","url":null,"abstract":"<div><p><i>Durio kutejensis</i>, commonly known as Lai durian, has a unique characteristics of a creamy texture and a combination of sweet and bitter tastes. This study aimed to isolate and screen yeast from fruits as a potential probiotic agent. The tests consisted of tolerance to bile salt and gastric acid at pH 2, antibacterial activity against <i>Listeria monocytogenes</i> and <i>Salmonella enteriditis</i>, and hemolytic activity on blood agar medium. The results showed that 40 yeasts isolated from Lai durian fruit and 34 of these isolates grew on YMA medium. The two isolates showed high significance in the probiotic tests. These two isolates were able to grow on bile salt up to a concentration of 2% and gastric acid for up to 6 h, with survival rates of 99.06% and 100%, respectively. Two isolates were identified as <i>Pichia kudriavzevii</i> UNJCC Y-137 and <i>Candida tropicalis</i> UN-JCC Y-140 Therefore, these two yeast isolates can be used as potential probiotic agents.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 15","pages":"3527 - 3540"},"PeriodicalIF":2.4,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141504961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of potato starch-high amylose rice starch blend as a substitute of acetylated potato starch in long-life noodle 马铃薯淀粉-高淀粉水稻淀粉混合物作为乙酰化马铃薯淀粉替代品在长寿面中的表征
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-20 DOI: 10.1007/s10068-024-01628-7
Min Ji Cho, Hyun-Seok Kim
{"title":"Characterization of potato starch-high amylose rice starch blend as a substitute of acetylated potato starch in long-life noodle","authors":"Min Ji Cho,&nbsp;Hyun-Seok Kim","doi":"10.1007/s10068-024-01628-7","DOIUrl":"10.1007/s10068-024-01628-7","url":null,"abstract":"<div><p>This study investigated the suitability of a potato starch (NP)-Dodamssal rice starch (DD) mixture to replace acetylated potato starch (AP) in long-life noodles. Wheat flour (WF) was replaced with AP and NP in 20% of WF, and NP was replaced with DD in 10–50% of NP. The swelling power of the WF-AP mixture was similar to that of all the WF-NP-DD mixtures. The melting enthalpies of the WF-NP-DD mixtures were slightly higher than those of the WF-AP mixtures. The pasting viscosity decreased with increasing DD content of the mixtures. The G′ of all the WF-NP-DD mixtures was higher than that of the WF-AP mixture over the temperature profile, and similar G′ patterns over time were observed. The tensile strengths of noodles by the WF-NP-DD mixtures were similar to those obtained using the WF and WF-AP mixture. Overall, NP-DD mixtures have the potential to replace AP when mixed with WF.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 13","pages":"3057 - 3065"},"PeriodicalIF":2.4,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Harnessing the power of probiotic strains in functional foods: nutritive, therapeutic, and next-generation challenges 在功能食品中利用益生菌菌株的力量：营养、治疗和下一代挑战
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-20 DOI: 10.1007/s10068-024-01630-z
Muneera Anwer, Ming Q. Wei
{"title":"Harnessing the power of probiotic strains in functional foods: nutritive, therapeutic, and next-generation challenges","authors":"Muneera Anwer,&nbsp;Ming Q. Wei","doi":"10.1007/s10068-024-01630-z","DOIUrl":"10.1007/s10068-024-01630-z","url":null,"abstract":"<div><p>Functional foods have become an essential element of the diet in developed nations, due to their health benefits and nutritive values. Such food products are only called functional if they, “In addition to basic nutrition, have valuable effects on one or multiple functions of the human body, thereby enhancing general and physical conditions and/or reducing the risk of disease progression”. Functional foods are currently one of the most extensively researched areas in the food and nutrition sciences. They are fortified and improved food products. Presently, probiotics are regarded as the most significant and commonly used functional food product. Diverse probiotic food products and supplements are used according to the evidence that supports their strength, functionality, and recommended dosage. This review provides an overview of the current functional food market, with a particular focus on probiotic microorganisms as pivotal functional ingredients. It offers insights into current research endeavors and outlines potential future directions in the field.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 and postbiotics","pages":"2081 - 2095"},"PeriodicalIF":2.4,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01630-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512336","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
Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids 用各种有机酸浸泡阿拉比卡咖啡的挥发性化合物和 α-二羰基化合物分析
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-18 DOI: 10.1007/s10068-024-01592-2
Seungjun Lee, Jeongeun Oh, Kwang-Geun Lee
{"title":"Analysis of volatile compounds and α-dicarbonyl compounds in Arabica coffee soaked with various organic acids","authors":"Seungjun Lee,&nbsp;Jeongeun Oh,&nbsp;Kwang-Geun Lee","doi":"10.1007/s10068-024-01592-2","DOIUrl":"10.1007/s10068-024-01592-2","url":null,"abstract":"<div><p>In this study, volatile compounds and α-dicarbonyl compounds (α-DCs), such as glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA), were analyzed in Arabica coffee prepared from Arabica green coffee beans presoaked in six organic acid solutions. The ratio of volatile compounds in samples was 18.06 to 0.6 (peak area of each peak/peak area of internal standard). Succinic acid pretreated Arabica had the highest concentration of volatile compounds, 128.9% higher than without pretreatment. The level of total α-DCs ranged from 12.90 to 100.32 μg/mL. Detected levels of GO, MGO, and DA ranged from 0.81 to 7.74, from 18.53 to 89.08, and from 0.43 to 6.74 μg/mL, respectively. Organic acid pretreatment increased the amounts of volatile compounds and lowered the concentrations of α-DCs compared to without pretreatment. The results obtained in this study would be useful for increasing the flavor of Arabica coffee and decreasing α-DCs.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 14","pages":"3235 - 3244"},"PeriodicalIF":2.4,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1 改善用纤维酵母菌 SF7 和酿酒酵母菌 SC1 混合制备的米酒发酵面团的特性
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-06-18 DOI: 10.1007/s10068-024-01598-w
Zhijian Li, Tongyun Liu, Tong Zhang, Lulu Zhang
{"title":"Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1","authors":"Zhijian Li,&nbsp;Tongyun Liu,&nbsp;Tong Zhang,&nbsp;Lulu Zhang","doi":"10.1007/s10068-024-01598-w","DOIUrl":"10.1007/s10068-024-01598-w","url":null,"abstract":"<div><p>In view of the special aptitudes of the yeast population in both rice wine production and dough fermentation, in this study, the characteristics of dough fermented with rice wine prepared from mixed <i>Saccharomycopsis fibuligera</i> SF7 and <i>Saccharomyces cerevisiae</i> SC1 (JFC) were evaluated and compared with those of dough fermented directly with the two yeast co-cultures (FC). Dough inoculated with JFC showed higher acidity, reducing sugar content and leavening activity than dough fermented with FC. The water distribution pattern and pasting properties of the JFC-fermented dough changed dramatically after fermentation, and the dough microstructure and extensibility were improved. The steamed bread made with JFC-fermented dough had improved specific volume and showed similar volatile compound profiles to that made with commercial Jiuqu. These results indicated that mixed <i>S. fibuligera</i> SF7 and <i>S. cerevisiae</i> SC1 could be used as defined starter cultures in rice wine preparation for steamed bread production.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 15","pages":"3473 - 3480"},"PeriodicalIF":2.4,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141512341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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