ABSTRACT Large yellow croaker fish fillets were sous vide processed and stored at 2°C for 4 weeks. Rosemary extract and chlorogenic acid were used to inhibit the lipid and protein oxidation. Rosemary extract and chlorogenic acid could significantly reduce levels of peroxide value (45% and 60%) and thiobarbituric acid reactive substances (39% and 47%) at the end of storage. Rosemary extract and chlorogenic acid reduced the carbonyl content by 40% and 51%, respectively, during storage but not the sulfhydryl loss during the sous vide processing step. Phenol–protein interaction needed to be studied further for quality improvement/evaluation in the future.KEYWORDS: Lipid oxidationprotein oxidationlarge yellow croakerrosemary extractchlorogenic acid Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Fund of Engineering Research Center of the Modern Technology for Eel Industry, Minister of Education, P.R. China No. [RE202318].
{"title":"Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage","authors":"Xujian Qiu, Yumeng Wu, Shen Yang, Gengxin Hao, Wuyin Weng","doi":"10.1080/10498850.2023.2255170","DOIUrl":"https://doi.org/10.1080/10498850.2023.2255170","url":null,"abstract":"ABSTRACT Large yellow croaker fish fillets were sous vide processed and stored at 2°C for 4 weeks. Rosemary extract and chlorogenic acid were used to inhibit the lipid and protein oxidation. Rosemary extract and chlorogenic acid could significantly reduce levels of peroxide value (45% and 60%) and thiobarbituric acid reactive substances (39% and 47%) at the end of storage. Rosemary extract and chlorogenic acid reduced the carbonyl content by 40% and 51%, respectively, during storage but not the sulfhydryl loss during the sous vide processing step. Phenol–protein interaction needed to be studied further for quality improvement/evaluation in the future.KEYWORDS: Lipid oxidationprotein oxidationlarge yellow croakerrosemary extractchlorogenic acid Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis work was supported by the Fund of Engineering Research Center of the Modern Technology for Eel Industry, Minister of Education, P.R. China No. [RE202318].","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135745046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-18DOI: 10.1080/10498850.2023.2236099
I. Standal, R. Slizyte, Revilija Mozuraityte, Even Moen Kirkholt, E. Shumilina, A. Dikiy
{"title":"Quality Changes of Cultivated Saccharina latissima as Influenced by Preservation Method During Short Term Storage","authors":"I. Standal, R. Slizyte, Revilija Mozuraityte, Even Moen Kirkholt, E. Shumilina, A. Dikiy","doi":"10.1080/10498850.2023.2236099","DOIUrl":"https://doi.org/10.1080/10498850.2023.2236099","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45120248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-18DOI: 10.1080/10498850.2023.2236604
Rahimeh Jaberi, Şeyda Tacer‐Tanas, I. Akgul, F. Korkmaz, G. Kaban, M. Kaya, A. Topal, S. Ceyhun, M. Arslan
ABSTRACT Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white muscle was redder (a* 0.88) in hazelnut oil-fed fish. Red muscles from fish oil-fed fish had higher lipid peroxidation in all cases, while dietary hazelnut oil decreased lipid peroxidation and increased α-tocopherol content. General acceptance by consumers did not change among treatments. Overall, fish oil replacement did not cause any remarkable inconvenience in sensory attributes, on the contrary, dietary vegetable oils, especially hazelnut oil, increased oxidative stability during storage.
{"title":"Fillet Quality in Rainbow Trout (Oncorhynchus mykiss) Raised on Different Dietary Oils Over a Long-Term Feeding Trial","authors":"Rahimeh Jaberi, Şeyda Tacer‐Tanas, I. Akgul, F. Korkmaz, G. Kaban, M. Kaya, A. Topal, S. Ceyhun, M. Arslan","doi":"10.1080/10498850.2023.2236604","DOIUrl":"https://doi.org/10.1080/10498850.2023.2236604","url":null,"abstract":"ABSTRACT Effects of dietary fish oil replacement with vegetable oils on physical and sensorial qualities and shelf life of rainbow fillet were investigated. Color did not change in red muscle, while white muscle was redder (a* 0.88) in hazelnut oil-fed fish. Red muscles from fish oil-fed fish had higher lipid peroxidation in all cases, while dietary hazelnut oil decreased lipid peroxidation and increased α-tocopherol content. General acceptance by consumers did not change among treatments. Overall, fish oil replacement did not cause any remarkable inconvenience in sensory attributes, on the contrary, dietary vegetable oils, especially hazelnut oil, increased oxidative stability during storage.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49334444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT The feasibility of separating sturgeon protein by subcritical dimethyl ether extraction (SDEE) was investigated, which is an emerging method. In this paper, we found that the protein content of the final product was highest (88.04%) when the SDEE conditions were as follows: 24.93:1 liquid–solid ratio, 51.79 min time, and 862.69 rpm agitation rate. In comparison to pH-shift, the main advantages of SDEE were lower protein loss and higher oil removal. Moreover, the protein obtained by SDEE had superior emulsifying, foaming, and fat absorption properties. In conclusion, the qualities of protein obtained by SDEE are indeed excellent.
{"title":"Separation of Protein from the Meat of Sturgeon by a Subcritical Dimethyl Ether Method","authors":"Jiahui Shao, Yiqing Chi, Jiehui Chu, Shiwen Huang, Suoni Ye, Jinxuan Sun, Jiachen Wang, Guangrong Huang, Yizhou Fang","doi":"10.1080/10498850.2023.2233511","DOIUrl":"https://doi.org/10.1080/10498850.2023.2233511","url":null,"abstract":"ABSTRACT The feasibility of separating sturgeon protein by subcritical dimethyl ether extraction (SDEE) was investigated, which is an emerging method. In this paper, we found that the protein content of the final product was highest (88.04%) when the SDEE conditions were as follows: 24.93:1 liquid–solid ratio, 51.79 min time, and 862.69 rpm agitation rate. In comparison to pH-shift, the main advantages of SDEE were lower protein loss and higher oil removal. Moreover, the protein obtained by SDEE had superior emulsifying, foaming, and fat absorption properties. In conclusion, the qualities of protein obtained by SDEE are indeed excellent.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45216277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT The effect of tyrosol (Tyr) and tyrosol acyl ester (TYr-Es) on thiobarbituric acid reactive substance, peroxide value, acid value, aldehyde content, fatty acid composition, and tyrosol content of mussel (Mytilus edulis) oil (MO) during accelerated storage at 60°C was evaluated. The results indicated that TYr-Es and TYr showed effective protection of MO against lipid oxidation. However, the poor solubility of TYr may lead to the formation of a suspension in oils. Therefore, TYr-Es with good lipid solubility and oxidation resistance may serve as potential antioxidant in marine oils highly enriched in long chain omega-3 polyunsaturated fatty acids in phospholipid form.
{"title":"Effect of Tyrosol Acyl Esters on the Antioxidant Status of Mussel (Mytilus edulis) Oil During Accelerated Oxidative Storage","authors":"Qian Wang, Mo-Tong Zhang, Xin-Miao Wang, Guanhua Zhao, Yuanyuan Hu, Fawen Yin, Hui‐lin Liu, Xiao-Yang Liu, Darren Zhou","doi":"10.1080/10498850.2023.2249461","DOIUrl":"https://doi.org/10.1080/10498850.2023.2249461","url":null,"abstract":"ABSTRACT The effect of tyrosol (Tyr) and tyrosol acyl ester (TYr-Es) on thiobarbituric acid reactive substance, peroxide value, acid value, aldehyde content, fatty acid composition, and tyrosol content of mussel (Mytilus edulis) oil (MO) during accelerated storage at 60°C was evaluated. The results indicated that TYr-Es and TYr showed effective protection of MO against lipid oxidation. However, the poor solubility of TYr may lead to the formation of a suspension in oils. Therefore, TYr-Es with good lipid solubility and oxidation resistance may serve as potential antioxidant in marine oils highly enriched in long chain omega-3 polyunsaturated fatty acids in phospholipid form.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49554354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2229334
D. S. Rucinque, S. Pulecio-Santos, E. Viegas
ABSTRACT In Brazil, tilapia represented 57% of the total fish production. This study aimed assess the influence of different pre-slaughter methods (live chilling in ice/water (LC); anesthesia with the essential oils Ocimum americanum (OA) or Lippia alba (LA) and mechanical spiking (SP), on the meat quality parameters of Nile tilapia. The rigor mortis index showed faster onset in the LC group compared to the OA and LA groups after 3 hours. The pH value, TVB-N, and K-value remained unchanged, indicating no detrimental effects on meat quality. Mechanical spiking and essential oil anesthesia had comparable effects to live chilling.
{"title":"Impact of Pre-Slaughter Methods on the Overall Quality of Nile Tilapia (Oreochromis niloticus)","authors":"D. S. Rucinque, S. Pulecio-Santos, E. Viegas","doi":"10.1080/10498850.2023.2229334","DOIUrl":"https://doi.org/10.1080/10498850.2023.2229334","url":null,"abstract":"ABSTRACT In Brazil, tilapia represented 57% of the total fish production. This study aimed assess the influence of different pre-slaughter methods (live chilling in ice/water (LC); anesthesia with the essential oils Ocimum americanum (OA) or Lippia alba (LA) and mechanical spiking (SP), on the meat quality parameters of Nile tilapia. The rigor mortis index showed faster onset in the LC group compared to the OA and LA groups after 3 hours. The pH value, TVB-N, and K-value remained unchanged, indicating no detrimental effects on meat quality. Mechanical spiking and essential oil anesthesia had comparable effects to live chilling.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47524693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2229311
N. Bouriga, W. Bahri, S. Mili, Dhaker Troudi, R. Mejri, Oumaima Jebali, Oumaima Fkiri, Hani Berrîche, M. Ben-Attia, J. Quignard, M. Trabelsi, Adel A. Basyouny Shahin
ABSTRACT Effects of two covering media (CM1 and CM2) containing either garlic and/or olive oil on the canned meat properties of Portunus segnis and Callinectes sapidus were studied. A significant difference in moisture, proteins, fats, and energy value was observed between fresh and canned (CC) meat. Significant increases in saturated fatty acids and monounsaturated fatty acids appeared in canned meat with CM1. A significant increase in polyunsaturated fatty acids was observed in CC meat with CM2. Atherogenic and thrombogenic indices revealed a significant decrease in CCM2. Microbial count was lower in CCM2 than in CCM1. Sensory analysis showed that CCM2 was more appreciated and acceptable than CCM1
{"title":"Effect of Adding Olive Oil and Garlic on Biochemical, Microbiological, and Sensory Properties of Blue Crab Portunus segnis and Callinectes sapidus Meat Canning and Storage","authors":"N. Bouriga, W. Bahri, S. Mili, Dhaker Troudi, R. Mejri, Oumaima Jebali, Oumaima Fkiri, Hani Berrîche, M. Ben-Attia, J. Quignard, M. Trabelsi, Adel A. Basyouny Shahin","doi":"10.1080/10498850.2023.2229311","DOIUrl":"https://doi.org/10.1080/10498850.2023.2229311","url":null,"abstract":"ABSTRACT Effects of two covering media (CM1 and CM2) containing either garlic and/or olive oil on the canned meat properties of Portunus segnis and Callinectes sapidus were studied. A significant difference in moisture, proteins, fats, and energy value was observed between fresh and canned (CC) meat. Significant increases in saturated fatty acids and monounsaturated fatty acids appeared in canned meat with CM1. A significant increase in polyunsaturated fatty acids was observed in CC meat with CM2. Atherogenic and thrombogenic indices revealed a significant decrease in CCM2. Microbial count was lower in CCM2 than in CCM1. Sensory analysis showed that CCM2 was more appreciated and acceptable than CCM1","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42147485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2229313
Jun-qi Zhan, Yue‐wen Chen, Gao-shang Li, Ya-qin Hu
ABSTRACT In this study, the protein composition, characteristics and fishy odor of Nepture volute proteins (NVPs) were investigated. First, proteome (salt-soluble, water-soluble, acid-soluble, alkali-soluble) were analyzed by ultrahigh performance liquid chromatography quadrupole/time of flight mass spectrometry (UHPLCQ/TOF). Fishy substances were determined by electronic tongue and Gas chromatograph-mass spectrometer (GC-MS). Gene ontology annotation represented NVPs had different functions due to abundance of precursor proteins, leading to differentiation of NVPs. Therefore, the peptide markers of four main precursor proteins shared by NVPs were identified (STGGKAPR-histone H3, IENQNK Bauhinin-2, GLSLLIR-cytochrome oxidase subunit-1, GLMMFGL-NADH dehydrogenase subunit-1). Additionally, NVPs can preserve HepG2 cells from oxidative damage.
{"title":"Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis","authors":"Jun-qi Zhan, Yue‐wen Chen, Gao-shang Li, Ya-qin Hu","doi":"10.1080/10498850.2023.2229313","DOIUrl":"https://doi.org/10.1080/10498850.2023.2229313","url":null,"abstract":"ABSTRACT In this study, the protein composition, characteristics and fishy odor of Nepture volute proteins (NVPs) were investigated. First, proteome (salt-soluble, water-soluble, acid-soluble, alkali-soluble) were analyzed by ultrahigh performance liquid chromatography quadrupole/time of flight mass spectrometry (UHPLCQ/TOF). Fishy substances were determined by electronic tongue and Gas chromatograph-mass spectrometer (GC-MS). Gene ontology annotation represented NVPs had different functions due to abundance of precursor proteins, leading to differentiation of NVPs. Therefore, the peptide markers of four main precursor proteins shared by NVPs were identified (STGGKAPR-histone H3, IENQNK Bauhinin-2, GLSLLIR-cytochrome oxidase subunit-1, GLMMFGL-NADH dehydrogenase subunit-1). Additionally, NVPs can preserve HepG2 cells from oxidative damage.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48467735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2224317
İdil Can Tunçelli, Ö. Özden
ABSTRACT Consumers are interested in nutritional food products to keep themselves healthy. This requires the development of alternative ready-to-eat products. This study aimed to develop value-added products using rainbow trout and meagre fillets. The fillets underwent processes of liquid smoking, salting, and drying. Quality parameters such as sensory characteristics, nutritional value, TVB-N, TBARS, TMA-N, pH, aw, and microbiological stability were evaluated during cold storage. All groups remained within the acceptable chemical and microbiological limits. The addition of liquid smoke flavor extended shelf life by 10-20%. Sensory panelists highly appreciated the final products, which are considered valuable ready-to-eat options for seafood markets.
{"title":"Evaluation of Rainbow Trout and Meagre Fillets as Novel Ready-To-Eat Products","authors":"İdil Can Tunçelli, Ö. Özden","doi":"10.1080/10498850.2023.2224317","DOIUrl":"https://doi.org/10.1080/10498850.2023.2224317","url":null,"abstract":"ABSTRACT Consumers are interested in nutritional food products to keep themselves healthy. This requires the development of alternative ready-to-eat products. This study aimed to develop value-added products using rainbow trout and meagre fillets. The fillets underwent processes of liquid smoking, salting, and drying. Quality parameters such as sensory characteristics, nutritional value, TVB-N, TBARS, TMA-N, pH, aw, and microbiological stability were evaluated during cold storage. All groups remained within the acceptable chemical and microbiological limits. The addition of liquid smoke flavor extended shelf life by 10-20%. Sensory panelists highly appreciated the final products, which are considered valuable ready-to-eat options for seafood markets. ","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45312476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-21DOI: 10.1080/10498850.2023.2229820
A. Özer, Y. Kaya, S. Okkay, D. Kocatepe
ABSTRACT Mediterranean sand smelt Atherina hepsetus, whose flesh was infected by Kudoa anatolica, was investigated for its impacts on the nutritional composition of host fish. Based on the infection densities of K. anatolica, fish were grouped to have uninfected control (A), slightly (B), moderately (C), and highly infected (D). While there were no significant changes in the crude protein (CP), crude lipid (CL), and energy contents (p > .05), significant changes were determined in the total amino acid content between groups (p < .05). The present study proved changes in the proximate, fatty acid, and amino acid composition in flesh and the negative impacts of a Kudoa species.
{"title":"Infection of Kudoa anatolica (Cnidaria: Myxozoa): Impact on the Nutritional Composition of Atherina hepsetus (Atherinidae) Flesh","authors":"A. Özer, Y. Kaya, S. Okkay, D. Kocatepe","doi":"10.1080/10498850.2023.2229820","DOIUrl":"https://doi.org/10.1080/10498850.2023.2229820","url":null,"abstract":"ABSTRACT Mediterranean sand smelt Atherina hepsetus, whose flesh was infected by Kudoa anatolica, was investigated for its impacts on the nutritional composition of host fish. Based on the infection densities of K. anatolica, fish were grouped to have uninfected control (A), slightly (B), moderately (C), and highly infected (D). While there were no significant changes in the crude protein (CP), crude lipid (CL), and energy contents (p > .05), significant changes were determined in the total amino acid content between groups (p < .05). The present study proved changes in the proximate, fatty acid, and amino acid composition in flesh and the negative impacts of a Kudoa species.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43759730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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