发布求助
文献互助 智能选刊 最新文献

Food Science and Biotechnology最新文献

筛选
英文 中文
Protective effects of carotenoids against blue light induced-cellular damage in human retinal pigment epithelium 类胡萝卜素对蓝光诱导的人视网膜色素上皮细胞损伤的保护作用
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-27 DOI: 10.1007/s10068-024-01757-z
Jong Hoon Won, Dmitri Sitnikov, Jina Hong
{"title":"Protective effects of carotenoids against blue light induced-cellular damage in human retinal pigment epithelium","authors":"Jong Hoon Won,&nbsp;Dmitri Sitnikov,&nbsp;Jina Hong","doi":"10.1007/s10068-024-01757-z","DOIUrl":"10.1007/s10068-024-01757-z","url":null,"abstract":"<div><p>The retinal pigmented epithelium (RPE) is constantly exposed to visible light, including blue light (BL) that creates reactive oxygen species (ROS), which are harmful to DNA and induce cellular senescence. Carotenoids are recognized for their antioxidant properties, but their protective effect on DNA repair and cellular senescence under BL induced oxidative stress has not been evaluated. After BL irradiation, the positive senescence-associated-β-galactosidase (SA-β-gal) staining, and gene expression of <i>p16</i><sup><i>INK4a</i></sup> and <i>p21</i><sup><i>Waf/Cip1</i></sup> were upregulated in ARPE-19 cells. Pretreatment with carotenoids reduced ROS, p-H2A.X nuclear foci, and SA-β-gal positive cells induced by BL irradiation. Furthermore, pretreatment with carotenoids reduced the secretion of IL-6 and VEGF triggered by BL. Since increased senescent cells and secretion of IL-6 and VEGF are involved in age-related macular degeneration pathogenesis, our results support that carotenoid supplementation has a potential role in protecting the eyes from the deleterious effects of excessive BL exposure.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 8","pages":"1713 - 1723"},"PeriodicalIF":2.4,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01757-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688293","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
Advances in 3D food printing technology: innovation and applications in the food industry 食品3D打印技术的进展：食品行业的创新和应用
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-25 DOI: 10.1007/s10068-024-01779-7
P. Fathima Rinshana, Balakrishnan Murugesan, Yeon Ho Kim, Ramalakshmi Alaguthevar, Jong-Whan Rhim
{"title":"Advances in 3D food printing technology: innovation and applications in the food industry","authors":"P. Fathima Rinshana,&nbsp;Balakrishnan Murugesan,&nbsp;Yeon Ho Kim,&nbsp;Ramalakshmi Alaguthevar,&nbsp;Jong-Whan Rhim","doi":"10.1007/s10068-024-01779-7","DOIUrl":"10.1007/s10068-024-01779-7","url":null,"abstract":"<div><p>Three-dimensional (3D) food printing technology is rapidly emerging and offers endless innovation opportunities for the food business. The introduction of 3D food printing technology is transforming the food industry and providing new perspectives on food innovation. This technology allows for complex food compositions, customized nutritional options, and innovation, such as alternative meat and organoids. The potential of remote and automated food production opens up new possibilities for future food production. This review aims to provide an update on the field by highlighting the different technologies used in 3D food printing and their advantages and challenges. To this end, this review explores the integration of 3D food printing to address nutritional foods and 3D cell culture challenges. By providing a comprehensive introduction to current knowledge, this review provides valuable insights into the revolutionary impact of 3D food printing on the food industry and paves the way for future developments and applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"403 - 421"},"PeriodicalIF":2.4,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379802","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
Anti-adipogenic effect of Latilactobacillus curvatus CK17 isolated from kimchi and its potential probiotic properties 泡菜中弯曲乳酸杆菌CK17的抗脂肪作用及其潜在的益生菌特性
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-21 DOI: 10.1007/s10068-025-01819-w
Ki Soo Han, Kwang Yeon Lee, Su Hyun Kim, Hyeon Gyu Lee
{"title":"Anti-adipogenic effect of Latilactobacillus curvatus CK17 isolated from kimchi and its potential probiotic properties","authors":"Ki Soo Han,&nbsp;Kwang Yeon Lee,&nbsp;Su Hyun Kim,&nbsp;Hyeon Gyu Lee","doi":"10.1007/s10068-025-01819-w","DOIUrl":"10.1007/s10068-025-01819-w","url":null,"abstract":"<div><p>Probiotics and their cellular constituents are pivotal in modulating lipid metabolism in adipocytes, potentially offering novel approaches to obesity prevention. This study investigates the probiotic characteristics and anti-adipogenic effects of lactic acid bacteria (LAB) strains isolated from kimchi. Twenty LAB strains, identified as <i>Latilactobacillus sakei</i>, <i>Latilactobacillus curvatus</i>, and <i>Leuconostoc mesenteroides</i>, were evaluated for lipase inhibitory activity. Among them, <i>L. sakei</i> CKC1 and <i>L. curvatus</i> CK17 exhibited the strongest inhibition and were selected for further study. Notably, <i>L. curvatus</i> CK17 significantly reduced lipid accumulation in 3T3-L1 adipocytes and downregulated key adipogenic markers, including PPARγ, C/EBPα, aP2, SREBP1c, ACC, and FAS (<i>p</i> &lt; 0.05). Additionally, CK17 survived simulated digestive conditions, adhered effectively to Caco-2 cells, and exhibited antibacterial activity. These findings suggest that <i>L. curvatus</i> CK17 as a promising probiotic candidate for obesity prevention, with potent anti-adipogenic properties.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1995 - 2004"},"PeriodicalIF":2.4,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784100","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
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp 盐酸水解马铃薯浆水解液及残渣的理化性质
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-20 DOI: 10.1007/s10068-024-01807-6
Ji-Eun Bae, Moo-Yeol Baik, Sanggil Lee, Lei Cao, Hyun-Seok Kim
{"title":"Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp","authors":"Ji-Eun Bae,&nbsp;Moo-Yeol Baik,&nbsp;Sanggil Lee,&nbsp;Lei Cao,&nbsp;Hyun-Seok Kim","doi":"10.1007/s10068-024-01807-6","DOIUrl":"10.1007/s10068-024-01807-6","url":null,"abstract":"<div><p>Potato pulp, a by-product of potato starch processing, is rich in carbohydrates like starch, pectin, and cellulose that form a complex matrix. The underutilization of potato pulp leads to environmental pollution and economic costs. In this study, potato pulp was treated with 2 N hydrochloric acid (HCl) at 50 °C for varying durations, and the physicochemical properties of the resulting hydrolysates and insoluble residues were examined. While insoluble residues could not be further hydrolyzed after 24 h, the depolymerization of the soluble hydrolysate remained active, with oligomers of degree of polymerization 3–6 rapidly converting into glucose and maltose. Solubilization mainly involved starch and pectin, leaving a largely intact cellulose matrix. As a result, the insoluble residue exhibited decreased gelatinization enthalpy and reduced pasting viscosity. These findings highlight the potential for processing potato pulp into sustainable materials, enhancing its utilization and reducing environmental impact.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"479 - 487"},"PeriodicalIF":2.4,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379866","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
Emulsifiers for the plant-based milk alternatives: a review 植物性乳化剂替代品：综述
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-20 DOI: 10.1007/s10068-024-01814-7
Hyun-San Lim, Moo-Yeol Baik
{"title":"Emulsifiers for the plant-based milk alternatives: a review","authors":"Hyun-San Lim,&nbsp;Moo-Yeol Baik","doi":"10.1007/s10068-024-01814-7","DOIUrl":"10.1007/s10068-024-01814-7","url":null,"abstract":"<div><p>Plant-based milk alternatives (PBMAs) have recently been receiving attention due to allergies, lactose intolerance, and environmental issues. PBMAs are manufactured by various sources from plants, but the emulsion stability of PBMAs is not good due to the different characteristics of the raw materials and manufacturing methods. To improve the stability of PBMAs, many researches were conducted by using various emulsifiers and different treatments. To help the development of new PBMAs with good stability for long shelf-life, the emulsifiers used in previous researches for PBMAs and their characteristics were reviewed.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"515 - 525"},"PeriodicalIF":2.4,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379865","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
Chloroplast DNA markers for distinguishing seaweeds Ulva prolifera and Capsosiphon fulvescens using real-time quantitative PCR and their application in commercial products 实时荧光定量PCR技术在海藻增殖Ulva and Capsosiphon fulvescens鉴别中的应用
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-19 DOI: 10.1007/s10068-024-01804-9
Ui Cheol Park, Sung Je Choi, Ju Hee Kim, Cheol Seong Jang
{"title":"Chloroplast DNA markers for distinguishing seaweeds Ulva prolifera and Capsosiphon fulvescens using real-time quantitative PCR and their application in commercial products","authors":"Ui Cheol Park,&nbsp;Sung Je Choi,&nbsp;Ju Hee Kim,&nbsp;Cheol Seong Jang","doi":"10.1007/s10068-024-01804-9","DOIUrl":"10.1007/s10068-024-01804-9","url":null,"abstract":"<div><p><i>Ulva prolifera</i> and <i>Capsosiphon fulvescens</i>, popular seaweed foods in Korea, get frequently mixed in commercial food products because of their overlapping growing locations, seasons, and morphological characteristics. In this study, molecular markers were developed to distinguish these species using a real-time PCR. Six primer pairs were designed for chloroplast genes <i>cemA</i>, <i>psbB</i>, and <i>rbcL</i>. R<sup>2</sup> values of all primer pairs were &gt; 0.99, and slopes ranged between − 3.14 and − 3.45, and the efficiency was 94.89–108.39%. Blind test results for 20 samples to verify the applicability of the developed primer pairs perfectly match the blind mixture data. Of the 14 tested commercial products, four <i>C. fulvescens</i> products had mixing of a small quantity of <i>U. prolifera</i> species. The developed real-time quantitative PCR assay may aid in the quality control of commercial products of both species as well as the protection of consumer rights.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"2051 - 2059"},"PeriodicalIF":2.4,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784288","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
Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slices 不同干燥方法对柑桔片干燥动力学及品质特性的影响
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-17 DOI: 10.1007/s10068-024-01811-w
Xinyue Wang, Kaixin Shi, Xiaomin Cao, Jiahui Guo, Huan Yi, Yifeng Chen, Siyi Pan
{"title":"Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slices","authors":"Xinyue Wang,&nbsp;Kaixin Shi,&nbsp;Xiaomin Cao,&nbsp;Jiahui Guo,&nbsp;Huan Yi,&nbsp;Yifeng Chen,&nbsp;Siyi Pan","doi":"10.1007/s10068-024-01811-w","DOIUrl":"10.1007/s10068-024-01811-w","url":null,"abstract":"<div><p>This study evaluated the effects of microwave vacuum drying (MVD), microwave drying (MD), heat pump drying (HPD), hot air drying (HAD), and freeze drying (FD) on the drying kinetics, and changes of physicochemical properties and bioactive compound of Orah slices. In the analysis of the seven models examined, the Page model was found to be the most accurate in describing the changes in moisture content during the drying process. MD was significantly faster than HAD and HPD, reducing drying time by 95.12 and 94.17%, respectively, and increasing the effective moisture diffusion rate by 94.40%. Microscopic analysis showed MVD samples had large, uniform pores, which improved moisture diffusion. FD and MVD preserved bioactive nutrients and demonstrated superior antioxidant activity over other methods. MVD produced products with balanced texture, minimal color change, and the shortest drying time of 38 min. MVD can be a promising dehydration technique for producing high-quality Orah products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1897 - 1906"},"PeriodicalIF":2.4,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784284","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
Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts 添加红甜菜提取物的米饼品质特性及抗氧化活性
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-15 DOI: 10.1007/s10068-024-01805-8
Sung Hee Kim, Euna Kim, Jin-Kyung Nam, Hae Won Jang
{"title":"Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts","authors":"Sung Hee Kim,&nbsp;Euna Kim,&nbsp;Jin-Kyung Nam,&nbsp;Hae Won Jang","doi":"10.1007/s10068-024-01805-8","DOIUrl":"10.1007/s10068-024-01805-8","url":null,"abstract":"<div><p>In this study, the quality characteristics and antioxidant properties of red beet rice cookies were determined. Four different types of cookies were prepared using 0, 2.5, 5.0, and 10 g red beet extract. Consumer acceptability was evaluated after measuring the quality characteristics and antioxidant activity of the red beet cookie dough and cookies. The quality of red beet cookies varied depending on the amount of red beet extract added. The antioxidant properties of the cookies were correlated with the amount of red beet extract added to the cookie dough. The addition of 5.0% red beet extract to cookie dough increased its antioxidant effect without affecting consumer preference. Considering its nutritional value, consumer preferences, and antioxidant properties, this red beet cookie recipe can be a valuable resource for rice cookie production.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1889 - 1896"},"PeriodicalIF":2.4,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784273","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
Bioactivities and biotechnological tools for obtaining bioactive metabolites from Stevia rebaudiana 从甜叶菊中获取生物活性代谢物的生物活性和生物技术工具
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-15 DOI: 10.1007/s10068-024-01776-w
Thaila Fernanda Oliveira da Silva, Arthur Antunes Ferrarezi, Éverton da Silva Santos, Susana Tavares Cotrim Ribeiro, Arildo José Braz de Oliveira, Regina Aparecida Correia Gonçalves
{"title":"Bioactivities and biotechnological tools for obtaining bioactive metabolites from Stevia rebaudiana","authors":"Thaila Fernanda Oliveira da Silva,&nbsp;Arthur Antunes Ferrarezi,&nbsp;Éverton da Silva Santos,&nbsp;Susana Tavares Cotrim Ribeiro,&nbsp;Arildo José Braz de Oliveira,&nbsp;Regina Aparecida Correia Gonçalves","doi":"10.1007/s10068-024-01776-w","DOIUrl":"10.1007/s10068-024-01776-w","url":null,"abstract":"<div><p>Several natural compounds have already been isolated from the leaves of the <i>Stevia rebaudiana</i>, the main ones are stevioside and rebaudiosides, which are used commercially in the food and pharmaceutical industries because they are considered a low-calorie alternative for sweetening. Thus, the development of different strategies to increase the production of steviol glycosides, as well as the health benefits of these compounds with a sweet characteristic, are well-documented in the literature. However, there is a limited number of published works on the other bioactive metabolites present in <i>S. rebaudiana</i>. The objective of this review is to report the main basal and specialized metabolites present in the plant, their biological activities, and the different biotechnological tools used to obtain these metabolites from <i>S. rebaudiana</i>. The use of new natural sources of bioactive compounds with functional properties, such as <i>S. rebaudiana</i>, is highly relevant to the food and pharmaceutical industries.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 8","pages":"1679 - 1697"},"PeriodicalIF":2.4,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688318","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
Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate 钙螯合剂三聚磷酸钠对钙强化大豆蛋白乳的稳定作用
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-13 DOI: 10.1007/s10068-024-01816-5
Zuqiang Jiang, Yonghong Li, Ruifeng Ying, Meigui Huang, Qiuhong Liao, Shahzad Hussain, Khizar Hayat
{"title":"Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate","authors":"Zuqiang Jiang,&nbsp;Yonghong Li,&nbsp;Ruifeng Ying,&nbsp;Meigui Huang,&nbsp;Qiuhong Liao,&nbsp;Shahzad Hussain,&nbsp;Khizar Hayat","doi":"10.1007/s10068-024-01816-5","DOIUrl":"10.1007/s10068-024-01816-5","url":null,"abstract":"<div><p>Calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate are of considerable importance for the development of calcium-fortified soymilk products. This study aimed to investigate the characteristics and stabilities of calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate. When the concentration of sodium tripolyphosphate ranged from 0 to 0.6%, the emulsion potential and emulsification activity index gradually increased to 35.5 mV and 71.7 ± 0.8%, while the particle size and flocculation index progressively decreased to 756.2 ± 41.3 nm and 16.21%, respectively. However, when the concentration exceeded 0.6%, these characterization data plateaued. Microstructural analysis revealed a uniform distribution of droplets. Raman spectroscopy showed an increase in the ordered structure of proteins in the emulsion. Additionally, the centrifugal, thermal, and storage stabilities of the emulsion were enhanced. These findings offer insights into the properties of calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate and may contribute to expanding their utilization in emulsions and soy products.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1935 - 1948"},"PeriodicalIF":2.4,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784265","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信