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
LED red and blue light source fresh preservation improved the quality of celery and broccoli during cold storage LED红蓝光源保鲜提高了芹菜和西兰花的冷藏品质
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-13 DOI: 10.1007/s10068-024-01815-6
Shuang Liu, Bin Liu, Songsong Zhao, Tao Zeng, Zhuorui Li, Panagiotis E. Theodorakis, Hengxiang Hu, Chao Wang
{"title":"LED red and blue light source fresh preservation improved the quality of celery and broccoli during cold storage","authors":"Shuang Liu,&nbsp;Bin Liu,&nbsp;Songsong Zhao,&nbsp;Tao Zeng,&nbsp;Zhuorui Li,&nbsp;Panagiotis E. Theodorakis,&nbsp;Hengxiang Hu,&nbsp;Chao Wang","doi":"10.1007/s10068-024-01815-6","DOIUrl":"10.1007/s10068-024-01815-6","url":null,"abstract":"<div><p>This article studied the effect of red and blue combined light irradiation on the postharvest quality of celery (<i>Apium graveolens L.</i>) and broccoli (<i>Brassica oleracea L.var. italica Plenck</i>). In this experiment, all samples were stored at a temperature of 4 °C and a relative humidity of 90%. The control group was placed in the dark environment. The light group was irradiated with red and blue combined light, the luminous flux of red and blue light is 1:1, and the light intensity was 10, 20, 30 μmol/(m<sup>2</sup>/s<sup>−1</sup>), respectively. This study find that the better preservation effect is achieved when the light intensity is 30 μmol/(m<sup>2</sup>/s<sup>−1</sup>), the dry weight loss rate and color difference of celery and broccoli were lower than those of the other experimental groups, and the chlorophyll content was 2.3 times and 1.58 times higher than that of the control group, respectively.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1879 - 1887"},"PeriodicalIF":2.4,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784266","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
Plant simulation for robot automation system of deep-frying process of Kimbugak 金碧果油炸加工机器人自动化系统的工厂仿真
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-09 DOI: 10.1007/s10068-024-01813-8
Tae Hyong Kim, Gu Byoung II, Ki Hyun Kwon, Ah-Na Kim
{"title":"Plant simulation for robot automation system of deep-frying process of Kimbugak","authors":"Tae Hyong Kim,&nbsp;Gu Byoung II,&nbsp;Ki Hyun Kwon,&nbsp;Ah-Na Kim","doi":"10.1007/s10068-024-01813-8","DOIUrl":"10.1007/s10068-024-01813-8","url":null,"abstract":"<div><p>Data-driven plant simulation for robot automation of the front and the rear deep-frying process of <i>Kimbugak</i> was developed. Robot automation process for deep-frying of dried bugak, namely semi-finished product, was suggested based on analysis of work flow of the manual process. A selective compliance assembly robot arm robot and collaborative robot were selected and implemented to improve the pick &amp; place and frying processes, respectively. Modeling and logical sequence were developed using the standard library tools of Tecnomatix Plant Simulation from Siemens (V2201). The key performance indicators including throughput, utilization rate, and human resources were analyzed. Plant simulation results of the sorting, pick &amp; place and frying process with application of robot automation showed that production increased by 21% as it was able to treat 1,380 <i>Kimbugaks</i> for improved process along with number of worker is reduced to utilization rate of 10% and 70% compared to manual process, respectively.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"503 - 514"},"PeriodicalIF":2.4,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379796","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
Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study 超声波蒸汽提取牛油叶生物活性化合物：生物活性、抗菌及LC-MS /MS研究
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-08 DOI: 10.1007/s10068-024-01810-x
Salam Maheshkumar Singh, Soubhagya Tripathy, Prem Prakash Srivastav
{"title":"Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study","authors":"Salam Maheshkumar Singh,&nbsp;Soubhagya Tripathy,&nbsp;Prem Prakash Srivastav","doi":"10.1007/s10068-024-01810-x","DOIUrl":"10.1007/s10068-024-01810-x","url":null,"abstract":"<div><p>Giloy (<i>Tinospora cordifolia</i>) is a medicinal plant rich in bioactive compounds known for their diverse health benefits. This study examined the nutritional value and biological activity of giloy stems and leaves. Hence, giloy stem (GSE), and leaf extract (GLE) was extracted using green extraction technology, ultrasound, and screening secondary metabolites and bioactive compounds. Using a central composite rotatable design combined with RSM, GSE, and GLE's antioxidant activity, total phenolic content and yield were optimized for solvent-to-solid ratio, sonication time, and solvent concertation. The optimum extraction conditions were found to be 22.5:1, 40 min, and 75%. Additionally, the extract inhibited the growth of <i>S. aureus</i> and <i>E. coli</i>. Screening of optimized extract through LC/MS reported the presence of significant polyphenols. Bioactive substances such as catechin, malic acid, quercetin, kaempferol, ellagic acid, hesperidin, and berberine were found. These findings indicate that ultrasonication, a green extraction method, promotes GSE and GLE bioactive chemical extraction. Giloy can make tasty, long-lasting food and drinks as a functional ingredient.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1835 - 1847"},"PeriodicalIF":2.4,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784248","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
Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety 米粉填充水凝胶：受米粉品种影响的有效维生素D包封体系
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-07 DOI: 10.1007/s10068-024-01806-7
Chaeyoung Kim, Shinjae Park, Shin-Joung Rho, Yong-Ro Kim
{"title":"Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety","authors":"Chaeyoung Kim,&nbsp;Shinjae Park,&nbsp;Shin-Joung Rho,&nbsp;Yong-Ro Kim","doi":"10.1007/s10068-024-01806-7","DOIUrl":"10.1007/s10068-024-01806-7","url":null,"abstract":"<div><p>This study investigated the effects of the physicochemical properties of filled hydrogels based on rice flour with varying amylose contents on the stability of encapsulated vitamin D<sub>3</sub> (VD, cholecalciferol). The filled hydrogel, prepared based on Saemimyeon with an amylose content of 25.5%, formed a gel with strong elasticity, showing the highest stability during in vitro digestion, as well as excellent pH and storage stability of the encapsulated VD. Dodamssal, which had the highest amylose content (&gt; 40%) and gelatinization temperature, retrograded rapidly due to its high leached amylose content. This phenomenon caused gel shrinkage and subsequent emulsion leakage, resulting in a relatively lower VD retention rate after in vitro digestion compared to the Saemimyeon-based filled hydrogel. Nevertheless, compared to the emulsion system, the rice flour-based filled hydrogels formed various types of gel matrices that provided a physical barrier to the VD-containing lipid droplets, thereby significantly protecting them from the external environment.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing Breakthroughs","pages":"1617 - 1629"},"PeriodicalIF":2.4,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01806-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676333","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
Food allergens in immune systems 免疫系统中的食物过敏原
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-07 DOI: 10.1007/s10068-024-01772-0
Woosuk Kim, Mi-Jeong Choi, Saerok Shim, Jihyung Hwang, Sinae Kim, Sun-Young Han, Soohyun Kim
{"title":"Food allergens in immune systems","authors":"Woosuk Kim,&nbsp;Mi-Jeong Choi,&nbsp;Saerok Shim,&nbsp;Jihyung Hwang,&nbsp;Sinae Kim,&nbsp;Sun-Young Han,&nbsp;Soohyun Kim","doi":"10.1007/s10068-024-01772-0","DOIUrl":"10.1007/s10068-024-01772-0","url":null,"abstract":"<div><p>The immune system has a complex to protect the host from infection by various pathogens, including viruses, bacteria, fungi, and parasites. The immune system protects against infection by recognizing and destroying harmful foreign pathogens. As humans evolve over a long period of time, tolerance is formed to most foods that do not stimulate the immune system, but some foods induce immunity in certain individuals and cause allergic diseases. The immune system must understand the difference between foreign substances and your own body cells. There are different types of white blood cells, which are essential components of the immune system that protect the host from infection. Unlike other immune cells, mast cells and basophils are involved in food allergic reactions. This review article will look at peanut allergens, the most serious food allergies that threaten and irritate an individual’s immune system, putting them at risk of life.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 10","pages":"2079 - 2085"},"PeriodicalIF":2.4,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929998","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
Future protein alternative: recent progress and challenges in cellular agriculture 未来的蛋白质替代品：细胞农业的最新进展和挑战
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-07 DOI: 10.1007/s10068-024-01798-4
Da Hyeon Yang, Ki-Sung Kook, Youngmin Heo, Woo-Ju Kim
{"title":"Future protein alternative: recent progress and challenges in cellular agriculture","authors":"Da Hyeon Yang,&nbsp;Ki-Sung Kook,&nbsp;Youngmin Heo,&nbsp;Woo-Ju Kim","doi":"10.1007/s10068-024-01798-4","DOIUrl":"10.1007/s10068-024-01798-4","url":null,"abstract":"<div><p>With arising concerns regarding traditional livestock-based proteins, cultivated meat is emerging as a potential alternative. Cultivated meat, often called cultured meat, is defined as a meat produced in the lab by growing animal-derived cells. Considering the cultivated meat is based on animal-origin, it may present several advantages over other types of meat analogue in terms of flavor and nutritional properties. To be commercially available, there are several technical limitations to overcome. This indicates the necessity to integrate information to comprehensively review the current progress. In this review, history and background about the development of cultivated meat is described. Also, the recent progress in cell culture media and scaffold, which are essential components to grow animal cells, is presented. Next, the aspects regarding antibiotics to minimize the risk of bacterial contamination is discussed. Finally, the consumer perception and governmental regulations concerning the consumption and production of cultivated meat are addressed.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"423 - 445"},"PeriodicalIF":2.4,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379775","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
Innovative composite systems for enhancing plant polyphenol stability and bioavailability 提高植物多酚稳定性和生物利用度的创新复合系统
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-06 DOI: 10.1007/s10068-024-01753-3
Fengguang Pan, Xianglin Liu, Mengying Qiao, Jie Liu, Yong Pang, Mingdi Zhang, Weiwei Yu
{"title":"Innovative composite systems for enhancing plant polyphenol stability and bioavailability","authors":"Fengguang Pan,&nbsp;Xianglin Liu,&nbsp;Mengying Qiao,&nbsp;Jie Liu,&nbsp;Yong Pang,&nbsp;Mingdi Zhang,&nbsp;Weiwei Yu","doi":"10.1007/s10068-024-01753-3","DOIUrl":"10.1007/s10068-024-01753-3","url":null,"abstract":"<div><p>Plant polyphenols, secondary metabolites in plants, possess valuable functional properties, including anti-inflammatory, antioxidative, and hypoglycemic effects. However, their application in food products is often limited by chemical instability. This review examines innovative composite delivery systems designed to enhance the stability and bioavailability of plant polyphenols. In this article, we provide the current knowledge on the impact of these systems on polyphenol efficacy and discuss emerging sustainable methods for their preparation. The purpose of this review is to advance a summary of the understanding and application of plant polyphenol delivery in food science, promoting robust and environmentally friendly solutions.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1819 - 1834"},"PeriodicalIF":2.4,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784229","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
Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats 鸡爪联合中药对醋酸致小鼠和碘乙酸钠致骨关节炎大鼠的镇痛和抗炎作用
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-06 DOI: 10.1007/s10068-024-01766-y
Ji Yun Beak, Ki Sung Kang, Ah Young Lee, Hyun Young Kim
{"title":"Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats","authors":"Ji Yun Beak,&nbsp;Ki Sung Kang,&nbsp;Ah Young Lee,&nbsp;Hyun Young Kim","doi":"10.1007/s10068-024-01766-y","DOIUrl":"10.1007/s10068-024-01766-y","url":null,"abstract":"<div><p>This study investigated the therapeutic efficacy of chicken feet combined with traditional herbal medicines widely used in Korea, <i>Acanthopanax sessiliflorum</i> Seeman and <i>Eucommia ulmoides</i> Oliver, in osteoarthritis (OA) progression. In this study, rats were administered chicken feet, <i>A. sessiliflorum</i>, and <i>E. ulmoides</i> mixture extracts (CAEM, 300 mg/kg) for 24 days after the monosodium iodoacetate (MIA) injection into the knee joints. CAEM significantly reduced the weight-bearing loss of the hind limb. In addition, Micro-CT imaging and histopathological analysis indicated that CAEM inhibited MIA-induced cartilage destruction, as evidenced by increased proteoglycan and decreased cartilage erosion. Western blot analysis showed that CAEM suppressed the inflammatory responses induced by MIA in knee cartilage tissue by regulating MAPK and NF-κB signaling pathways. Furthermore, CAEM treatment showed efficacy in suppressing the acetic acid-induced writhing response in mice. Therefore, CAEM may be helpful in relieving pain, alleviating cartilage degeneration, and inhibiting inflammatory responses in OA.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1467 - 1477"},"PeriodicalIF":2.4,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632368","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 volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry 气相色谱-质谱联用和气相色谱-嗅觉法分析炭烤腌牛肉中挥发性和气味活性物质
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-05 DOI: 10.1007/s10068-024-01783-x
Minjoo Lee, Young-Suk Kim
{"title":"Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry","authors":"Minjoo Lee,&nbsp;Young-Suk Kim","doi":"10.1007/s10068-024-01783-x","DOIUrl":"10.1007/s10068-024-01783-x","url":null,"abstract":"<div><p>Charcoal-grilled marinated beef (CMB) is a popular Korean food that has garnered worldwide attention. In this study, volatile and odor-active compounds generated in CMB were analyzed using gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O). Solvent-assisted flavor extraction and solid-phase micro extraction were employed to extract the volatile compounds before GC–MS and GC-O analyses. In total, 196 compounds were identified in CMB. Certain heterocyclic compounds, such as pyrazines and thiazoles, could be produced by grilling at high temperatures. The formation of benzene derivatives and phenols could be attributed to charcoal grilling and marinade used. In the GC-O results, 3-methylsulfanylpropanal, 2-methoxyphenol, 1,3-benzothiazole, furaneol, 3-methylphenol, prop-2-ene-1-thiol, 2-ethyl-3,5-dimethylpyrazine, and 2,5-dimethylpyrazine exhibited relatively high flavor dilution factors. Based on these findings, sulfur-containing compounds, pyrazines, phenols, and aldehydes primarily influence the characteristic flavor of CMB.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1339 - 1349"},"PeriodicalIF":2.4,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632367","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
Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts 玫瑰可促进C2C12成肌细胞的肌肉肥大和防止萎缩
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-12-31 DOI: 10.1007/s10068-024-01803-w
Heeju Kim, Hye In Nam, Chae Won Yoon, Eun Seok Oh, Seungki Lee, Eun Sil Kim, Youn Kyoung Son, Kyung Jin Lee, Sanguine Byun
{"title":"Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts","authors":"Heeju Kim,&nbsp;Hye In Nam,&nbsp;Chae Won Yoon,&nbsp;Eun Seok Oh,&nbsp;Seungki Lee,&nbsp;Eun Sil Kim,&nbsp;Youn Kyoung Son,&nbsp;Kyung Jin Lee,&nbsp;Sanguine Byun","doi":"10.1007/s10068-024-01803-w","DOIUrl":"10.1007/s10068-024-01803-w","url":null,"abstract":"<div><p>Skeletal muscle health is essential for both structural and metabolic functions, making muscle atrophy – the loss of muscle mass – a severe health concern. This study evaluates the potential of <i>Rosa rugosa</i>, an edible plant, to enhance muscle hypertrophy and mitigate muscle atrophy in C2C12 myoblasts. Treatment of <i>Rosa rugosa</i> extract (RRE) promoted myogenic differentiation, as evidenced by morphological changes and upregulation of key myogenic regulatory factors critical for muscle formation. Additionally, RRE activated protein synthesis pathways while suppressing protein degradation pathways. In an inflammatory cytokine-induced muscle atrophy model, RRE preserved myogenic differentiation and inhibited protein breakdown. These findings suggest that RRE fosters an anabolic environment conducive to muscle preservation, underscoring its promise as a functional food ingredient for supporting muscle health.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 8","pages":"1763 - 1770"},"PeriodicalIF":2.4,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688398","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：481959085
Book学术官方微信