Journal of Food Measurement and Characterization最新文献

{"title":"Emerging role of high-intensity ultrasound in legume processing and quality enhancement","authors":"Rashida Rajuva T A,&nbsp;Lakshmi E Jayachandran","doi":"10.1007/s11694-026-04713-z","DOIUrl":"10.1007/s11694-026-04713-z","url":null,"abstract":"<div><p>Legumes play a pivotal role in a vegetarian diet, especially when animal-based proteins are scarce. They are an excellent source of plant protein, dietary fibre, and essential minerals like iron. However, their broader use faces challenges, including poor digestibility, long cooking times, and the occurrence of anti-nutritional agents. Traditional processing methods usually involve soaking in water and high-temperature treatments. In recent years, non-thermal processing technologies have attracted research interest as potential alternatives. Among these, ultrasound-assisted processing shows significant promise. This review examines current research on how ultrasound treatment parameters affect sprouting, cooking quality, and antinutrient levels in lentils, as well as the mechanisms underlying these effects. Power ultrasound is considered an environmentally friendly and energy-efficient technology that decreases water and energy use during processing. Overall, this technology can enhance the nutritional value and efficiency of lentil utilisation, supporting the increasing demand for sustainable plant-based protein sources.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16432 - 16448"},"PeriodicalIF":3.6,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034482","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}

{"title":"Alkaline extraction pH has significant effects on the structural and functional properties of chickpea protein isolates and their foams","authors":"Doğa Güneş Türkmen,&nbsp;Çağatay Ceylan","doi":"10.1007/s11694-026-04716-w","DOIUrl":"10.1007/s11694-026-04716-w","url":null,"abstract":"<div><p>Alkaline extraction and isoelectric precipitation are commonly used to obtain plant protein isolates. Although the effects of pH on chickpea protein isolates (CPI) in solutions and emulsions have been studied, a comprehensive investigation into the impact of extraction pH in the extraction process and foaming properties is still lacking. Therefore, we investigated the effects of extraction pH (8, 9, and 10) on the structural, functional, and compositional properties of CPI and foams made from it. FTIR results indicated that CPIs extracted at pH 10 had significantly lower carbohydrate-to-protein and lipid-to-protein ratios with lower protein carbonylation and lipid peroxidation levels. In CPI foam samples lipid-to-protein ratios were higher. At pH 10, protein denaturation was apparent based on amide II/ Amide I ratios in CPI samples. Protein carbonylation was found to decrease with increasing pH. Lipid extracts of CPI foams indicated higher levels of phosphate-containing lipids in pH 10 foam samples. In addition, aliphatic chain length was higher in pH 10 foam samples as well. CPI extracted at pH 10 had higher surface hydrophobicity, particle size, and zeta potential, protein hydration differences and more protein denaturation levels. Similarly, foaming stability increased with the pH but not the foaming capacity. No significant differences in antioxidant activity, surface tension, and SDS-PAGE profile were detected among the samples. The results suggest that alkaline extraction pH has significant effects on the composition, structure, and functional properties of CPIs and their foams, especially in terms of their lipid contents. In addition, alkaline-induced conformational changes can be leveraged to optimize techno-functional performance for the development of plant protein ingredients intended for aerated and foam-based food systems.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16707 - 16719"},"PeriodicalIF":3.6,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034483","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}

{"title":"Effects of sodium alginate and chitosan edible coatings on pink-fleshed guava (Psidium guajava L.) postharvest physiology, enzyme activity, and shelf life","authors":"Neeta B. Gol,&nbsp;Bhakti Patel,&nbsp;Santosh Kumar Sahu,&nbsp;T. V. Ramana Rao,&nbsp;Ashish Patel","doi":"10.1007/s11694-026-04738-4","DOIUrl":"10.1007/s11694-026-04738-4","url":null,"abstract":"<div><p>This study investigates the effects of edible coatings (0.5% and 1% chitosan (CH) and sodium alginate (SA)) on the shelf life and quality of pink-fleshed guava (<i>Psidium guajava</i> L.) after harvest, during storage at 24 °C and 10 °C. When compared to uncoated controls, both coatings considerably (<i>p</i> &lt; 0.05) delayed weight loss, decay, and changes in physicochemical characteristics like TSS, pH, and titratable acidity. The coatings acted as a semi-permeable barrier, preventing sugar accumulation while preserving higher ascorbic acid and lycopene concentrations. Edible coatings of CH and SA, were associated with lower activity of softening enzymes such as cellulase, ß-galactosidase, pectin methyl esterase, and polygalacturonase (PG), thereby contributing to delayed ripening. The results demonstrated that while control fruits deteriorated by day 16, CH 1% and SA 1% were the most effective at maintaining qualitative characteristics and extending shelf life at 10 °C up to 32 and 31 days, respectively. Sensory analyses verified that these treatments preserved their superior flavor, texture, and color. Thus, this study concludes 1% biopolymer coatings offer a sustainable way to increase guava marketability by reducing enzymatic degradation and metabolic activity.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16692 - 16706"},"PeriodicalIF":3.6,"publicationDate":"2026-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034610","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}

{"title":"Effects of different extraction methods on the structure and enzyme inhibitory activity of Opuntia milpa alta polysaccharides","authors":"Xinyi Ma,&nbsp;Xin Wang,&nbsp;Xinhong Shi,&nbsp;Xin Yang,&nbsp;Haobin Zhu,&nbsp;Yongqiang Ma","doi":"10.1007/s11694-026-04715-x","DOIUrl":"10.1007/s11694-026-04715-x","url":null,"abstract":"<div><p>Opuntia milpa alta polysaccharides (OPS) possess diverse biological activities and exhibit great potential for application in pharmaceuticals and functional foods. However, conventional extraction methods usually yield OPS with low total sugar content and unsatisfactory bioactivity, and the effects of extraction protocols on the structural properties and bioactivities of OPS remain to be systematically elucidated. In this study, three extraction methods, including conventional hot water extraction (OPS-H), enzyme-assisted ultrasonic extraction (OPS-U), and deep eutectic solvent extraction (OPS-D), were systematically compared in terms of polysaccharide yield, total sugar content, structural characteristics, and enzyme inhibitory capacities. The results showed that OPS-D presented the highest extraction yield (39.46%) and total sugar content (70.39%), as well as a smaller particle size and lower molecular weight (75.45 kDa) compared with OPS-H (131.23 kDa). All OPS samples shared similar qualitative monosaccharide profiles but differed significantly in the molar ratios of individual monosaccharides, suggesting that the extraction protocols mainly regulated the molecular weight and monosaccharide proportions of OPS without altering the types of major monosaccharide components. Furthermore, OPS-D exhibited superior antioxidant activity and stronger inhibitory effects against α-glucosidase (IC₅₀ = 0.92 mg/mL) and α-amylase (IC₅₀ = 0.8 mg/mL). Enzyme kinetic analysis clarified the inhibition types of OPS against the target enzymes, and comparative fluorescence quenching assays covering all three OPS fractions were performed to elucidate the binding interaction mechanisms between OPS and the target enzymes. These findings indicate that deep eutectic solvent extraction is an efficient strategy for preparing OPS with enhanced in vitro antioxidant and carbohydrate-hydrolyzing enzyme inhibitory activities. This study provides experimental support for the high-value utilization of Opuntia milpa alta polysaccharides and the development of functional foods targeting carbohydrate digestive enzymes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16667 - 16691"},"PeriodicalIF":3.6,"publicationDate":"2026-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672126","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}

{"title":"Quality assessment of grass carp packaged with a hydrogel-based active film during chilled storage","authors":"Mengge Li,&nbsp;Zhilong Du,&nbsp;Huangzhen Lv,&nbsp;Mengqiang Zhang,&nbsp;Haiyun Song,&nbsp;Yalin Guo,&nbsp;Zhaojin Chen,&nbsp;Huabin Jian,&nbsp;Xiangyou Wang,&nbsp;Hongwei Xiao","doi":"10.1007/s11694-026-04630-1","DOIUrl":"10.1007/s11694-026-04630-1","url":null,"abstract":"<div><p>In this study, the hydrogel-based active packaging film with controlled-release carvacrol (CA) was developed to improve the storage quality and shelf life of grass carp. Preliminary experiments were conducted to screen film performance and identify the optimal formulation. Among them, the film containing 6 g hydrogel (PAS-CY film) had the best overall performance. The PAS-CY film sustained CA release for up to 12 days, with release rates positively influenced by relative humidity and pH. Antibacterial tests showed stronger inhibition against <i>Staphylococcus aureus</i> (17.01 ± 0.13 mm) than <i>Escherichia coli</i> (12.08 ± 0.43 mm). During storage, the PAS-CY film limited total viable counts to 6.88 ± 0.12 log CFU/g and reduced malondialdehyde accumulation to 0.742 ± 0.03 mg/kg, compared with higher values in uncoated grass carp and samples wrapped with non-active film. It also effectively maintained water-holding capacity and textural properties. Pearson correlation analysis revealed strong correlations among most quality indicators (<i>r</i> &gt; 0.96). Microbial analysis identified <i>Aeromonas</i>,<i> Shewanella</i>, and <i>Pseudomonas</i> as dominant spoilage genera. This film provides an effective strategy to extend shelf life and preserve the quality of grass carp during chilled storage.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15273 - 15287"},"PeriodicalIF":3.6,"publicationDate":"2026-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871568","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}

{"title":"Metabolomic profiling olive stone (Olea europaea L.): influence of tree age, cultivar, and geographic origin on phytochemistry composition","authors":"Nesrin M. Fayek,&nbsp;Nehal S. Ramadan,&nbsp;Ayman Ali Saeed,&nbsp;Ahmed Serag,&nbsp;Magdy M. El-Sayed,&nbsp;Ali Korin,&nbsp;Esra Capanoglu,&nbsp;Mohamed A. Farag","doi":"10.1007/s11694-026-04725-9","DOIUrl":"10.1007/s11694-026-04725-9","url":null,"abstract":"<div><p>Olive stones (<i>Olea europaea</i> L.) represent a valuable by-product of the olive oil industry with considerable untapped economic potential. In the present study, olive stones from seven Egyptian cultivars were analyzed using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC–MS), followed by visualization through chemometric tools. For the first time, the influence of tree age (4, 5, 7, 9, 10, 12, 15, 20, and 25 years), cultivar type (Akasy, Coratina, Eggizi, Manzanillo, Picual, Shemlali, and Tufahi), and geographical origin (Fayoum, Ismailia, Arish, North Sinai—Bi’r ar-Rummanah, and Zuweid) on the olive stone metabolome was comprehensively evaluated. The effects of these factors were evaluated through stratified supervised models in which each factor was examined while the others were held constant. In total, 81 samples were subjected to untargeted metabolomics analysis, with 24 markers, including 7 phytochemicals reported for the first time in olive stones, broadening the known chemical inventory of this by-product and indicating potential nutraceutical and industrial relevance that remains to be functionally validated. Multivariate data analysis revealed distinct metabolite markers associated with tree age, cultivar type, and geographical origin. Fatty acids were consistently detected across all seven cultivars, irrespective of age or location. Notably, certain cvs. exhibited characteristic metabolic signatures: Picual stones were enriched in acylphloroglucinols and triterpenoid saponins; Akasy stones showed higher levels of triterpenoid saponins; whereas Tufahi stones were particularly abundant in secoiridoids and flavonoids.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16651 - 16666"},"PeriodicalIF":3.6,"publicationDate":"2026-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034961","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}

{"title":"Agro-residue bioactives as functional inputs for sustainable and low-waste food packaging systems","authors":"Puteri Hidayatul Shahirah Mohd Rof,&nbsp;Kar Lin Nyam","doi":"10.1007/s11694-026-04718-8","DOIUrl":"10.1007/s11694-026-04718-8","url":null,"abstract":"<div><p>The rapid development of the global food industry has heightened the reliance on petroleum-derived packaging materials which lead to significant environmental damage, increased plastic waste accumulation and resource depletion. Agro-industrial by-products particularly fruit and vegetable peels have become abundant and low-cost resources that are often discarded as waste despite being rich in bioactive compounds such as flavonoids, phenolics and essential oils. These residues are enriched with bioactive compounds that derive from the agro-industrial byproducts. This review examines conventional solvent-based extraction procedures and emerging green extraction technologies, including ultrasound-assisted extraction, microwave-assisted extraction and enzyme-assisted extraction for the recovery of bioactive compounds from agro-residues intended for sustainable food packaging applications. Additionally, the functional roles of these bioactives in active and intelligent packaging systems are examined which encompass their ability to suppress the microbial proliferation, improve barrier characteristics, facilitate the real-time freshness assessment and delay lipid oxidation. Consequently, artificial intelligence (AI) offers innovative sensor-equipped packaging capable of precise data analysis. Transforming agricultural waste into high-value packaging materials enables agro-residue bioactives to support circular economy principles, reduce dependence on petroleum-based plastics and promote the development of sustainable and low-waste food packaging systems. Thus, the incorporation of agro-residue bioactives into packaging technology signifies a promising approach for enhancing the environmentally sustainable food preservation while ensuring the product quality and safety, in line with Sustainable Development Goal (SDG) Goal 12: Responsible Consumption and Production and Goal 13: Climate Action.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16396 - 16431"},"PeriodicalIF":3.6,"publicationDate":"2026-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034591","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}

{"title":"Multidimensional evaluation of three types of the traditional Chinese fermented soybean products (Douchi): sensory characteristics, physicochemistry, volatile compounds, and amino acids","authors":"Yuqi Chen,&nbsp;Yuyan Zhao,&nbsp;Jianping Yang,&nbsp;Shan Zeng,&nbsp;Cen Li,&nbsp;Xiangyong Zeng,&nbsp;Laping He,&nbsp;Shunbo Zhang,&nbsp;Shuyi Qiu,&nbsp;Yan Yan","doi":"10.1007/s11694-026-04728-6","DOIUrl":"10.1007/s11694-026-04728-6","url":null,"abstract":"<div><p>Douchi is a traditional, fermented soybean product. The most common types of Douchi available in China are <i>Mucor</i>-type Douchi (MD), <i>Aspergillus</i>-type Douchi (AD), and bacterial-type Douchi (BD). Sensory analysis revealed that MD and AD are characterized by pronounced salty-sauce and smoky flavors, whereas BD exhibited distinctive ginger- and chili-like notes. BD showed the highest moisture content, and a brighter, redder, and yellower appearance. AD had the highest total acidity and protein content among the three types, and exhibited greater hardness and chewiness. MD showed stronger springiness. A total of 205 volatile compounds were identified in the three types of Douchi, of which 36 were key differential compounds. Sixteen amino acids were detected, with glutamic acid being the most abundant. Aspartic and glutamic acids showed high taste activity values. This study revealed the characteristics of different types of Douchi, providing theoretical support for standardized production and quality improvement.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16623 - 16638"},"PeriodicalIF":3.6,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034660","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}

{"title":"A novel and rapid qualitative method for detecting anionic detergent in milk","authors":"Jessica Pahsyntiew,&nbsp;Kamal Gandhi,&nbsp;Rajan Sharma,&nbsp;Sonu K. Shivanna,&nbsp;J. Swetha","doi":"10.1007/s11694-026-04727-7","DOIUrl":"10.1007/s11694-026-04727-7","url":null,"abstract":"<div><p>Milk adulteration with anionic detergents poses a significant food safety concern and requires rapid, simple and field-applicable detection methods. In the present study, a rapid liquid-based assay using ortho-toluidine blue (OTB) and chloroform was developed for detecting detergent adulteration in milk. The method is based on the formation of a dye–detergent ion-pair complex that partitions into the lower chloroform phase and produces a distinct colour transition from pink in control milk to purple/blue in detergent-spiked milk. The developed liquid assay showed a limit of detection (LOD) of 0.02% for commercial detergents and 0.002% for sodium dodecyl benzene sulfonate (SDBS), with a response time of 1 min. The assay demonstrated high sensitivity and specificity, good repeatability and reproducibility and no observable interference from common adulterants such as glucose, sucrose, urea, neutralisers, starch, formalin, hydrogen peroxide, boric acid, nitrate and salt. The visual response remained effective across a pH range of 5.0–8.5 and in boiled, pasteurised, and sterilised milk samples. A complementary spectrophotometric method based on the same OTB extraction principle was also developed and showed strong agreement with the reference Azure A method. The developed assay is simple, rapid, economical and suitable for routine screening of detergent adulteration in milk at laboratory, industrial and field levels.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16608 - 16622"},"PeriodicalIF":3.6,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034663","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}

{"title":"Investigate the storage effects of plasma-activated water combined with surface dielectric barrier discharge on postharvest blueberries","authors":"Rong Feng,&nbsp;Wenjing Yan,&nbsp;Jingyu Zheng,&nbsp;Dong Yang","doi":"10.1007/s11694-026-04734-8","DOIUrl":"10.1007/s11694-026-04734-8","url":null,"abstract":"<div><p>Blueberries are a highly nutritious fruit, but they are difficult to store and have a relatively short shelf life. In recent years, plasma-activated water (PAW) and surface dielectric barrier discharge (SDBD) have been increasingly used for postharvical preservation of fresh fruits and vegetables, while the combined application of PAW and SDBD is rarely reported. In this study, we examined the effects of PAW, SDBD, and the combined application of these two techniques on the postharvest quality of blueberries during storage. On the 12th day of storage, the average counts (lg CFU/g) of total viable, mould and yeast in PAW+SDBD were 4.16 and 4.81, respectively. Compared with PAW (5.73, 5.76) and SDBD (5.36, 5.55), there was a significant decrease. The average contents (mg/kg) of ascorbic acid and total phenol in PAW+SDBD were 81.5 and 93.2, respectively, which were significantly higher than those in PAW (69.6, 85.7) and SDBD (78.5, 88.2). In addition, PAW+SDBD improved the brightness, color, hardness and storage life of the product, and reduced the water loss rate compared with PAW and SDBD. In general, the combined treatment of PAW and SDBD gave full play to the technical advantages of the two.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16383 - 16395"},"PeriodicalIF":3.6,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034658","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}