Pub Date : 2023-03-16DOI: 10.1080/10498850.2023.2219248
Novalia Rachmawati, S. Powell, T. Ross, M. Tamplin
ABSTRACT Histamine-producing bacteria (HPB) were isolated from Longtail and Eastern Little tuna harvested from Indonesian waters and processed as salted-boiled fish (SBF). Mesophilic and psychrophilic bacteria were isolated on Niven’s agar, screened for histidine decarboxylase activity and the presence of the hdc gene, and then histamine production was quantified. Six genera of HPB were identified: Enterobacter, Erwinia, Hafnia, Klebsiella, Serratia and Shigella. At stationary growth phase , mesophilic isolates produced approximately 400 times more histamine than psychrotrophic isolates. The proportion of hdc-positive isolates increased with SBF processing steps, indicating the importance of food safety measuresto minimize HPB growth and histamine production.
{"title":"Characterization of Histamine-Producing Bacteria Isolated During Processing of Indonesian Salted-Boiled Longtail (Thunnus sp.) and Eastern Little Tuna (Euthynnus sp.)","authors":"Novalia Rachmawati, S. Powell, T. Ross, M. Tamplin","doi":"10.1080/10498850.2023.2219248","DOIUrl":"https://doi.org/10.1080/10498850.2023.2219248","url":null,"abstract":"ABSTRACT Histamine-producing bacteria (HPB) were isolated from Longtail and Eastern Little tuna harvested from Indonesian waters and processed as salted-boiled fish (SBF). Mesophilic and psychrophilic bacteria were isolated on Niven’s agar, screened for histidine decarboxylase activity and the presence of the hdc gene, and then histamine production was quantified. Six genera of HPB were identified: Enterobacter, Erwinia, Hafnia, Klebsiella, Serratia and Shigella. At stationary growth phase , mesophilic isolates produced approximately 400 times more histamine than psychrotrophic isolates. The proportion of hdc-positive isolates increased with SBF processing steps, indicating the importance of food safety measuresto minimize HPB growth and histamine production.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"349 - 358"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48798165","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 : 2023-03-16DOI: 10.1080/10498850.2023.2199944
Semra Kaçar, H. Kayhan Kaya, M. Başhan
ABSTRACT In this study, seasonal changes in the muscle tissue, total lipid, and fatty acid composition of phospholipid (PL), triacylglycerol (TAG), and phospholipid classes of female Capoeta umbla were investigated. Fatty acid compositions of TAG and PL classes were found to be different in C. umbla muscle. Percentages of myristic acid, 16:1n-7, 18:1n-9, monounsaturated fatty acid (ΣMUFA), linoleic acid (18:2n-6), and linolenic acid (18:3n-3) were found to be higher in TAG than the values determined in PL classes. In PL classes, 16:0, 18:0, arachidonic acid (20:4n-6, AA), EPA (20:5n-3), DHA (22:6n-3), and polyunsaturated fatty acid (ΣPUFA) were higher than TAG fraction.
{"title":"Triacylglycerol and Phospholipid Classes of Capoettaumbla","authors":"Semra Kaçar, H. Kayhan Kaya, M. Başhan","doi":"10.1080/10498850.2023.2199944","DOIUrl":"https://doi.org/10.1080/10498850.2023.2199944","url":null,"abstract":"ABSTRACT In this study, seasonal changes in the muscle tissue, total lipid, and fatty acid composition of phospholipid (PL), triacylglycerol (TAG), and phospholipid classes of female Capoeta umbla were investigated. Fatty acid compositions of TAG and PL classes were found to be different in C. umbla muscle. Percentages of myristic acid, 16:1n-7, 18:1n-9, monounsaturated fatty acid (ΣMUFA), linoleic acid (18:2n-6), and linolenic acid (18:3n-3) were found to be higher in TAG than the values determined in PL classes. In PL classes, 16:0, 18:0, arachidonic acid (20:4n-6, AA), EPA (20:5n-3), DHA (22:6n-3), and polyunsaturated fatty acid (ΣPUFA) were higher than TAG fraction.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"244 - 255"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42272471","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 : 2023-03-16DOI: 10.1080/10498850.2023.2219675
I. Y. Genç
ABSTRACT The aim of this study is to predict the growth rate (µmax) of Pseudomonas sp. in seafood under different temperature -2 - 25°C and modified atmosphere packaging (MAP) conditions. At total 52 µmax were compiled from the literature to develop and 68 different µmax values to validate the ANN model. For the development of ANN model different transfer functions were applied and based on the bias (Bf) (0.91) and accuracy factors (Af) (1.60) 3 layers 10 neurons with purelin transfer function was assumed to be best topology to predict the µmax of Pseudomonas sp. in seafood.
{"title":"Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model","authors":"I. Y. Genç","doi":"10.1080/10498850.2023.2219675","DOIUrl":"https://doi.org/10.1080/10498850.2023.2219675","url":null,"abstract":"ABSTRACT The aim of this study is to predict the growth rate (µmax) of Pseudomonas sp. in seafood under different temperature -2 - 25°C and modified atmosphere packaging (MAP) conditions. At total 52 µmax were compiled from the literature to develop and 68 different µmax values to validate the ANN model. For the development of ANN model different transfer functions were applied and based on the bias (Bf) (0.91) and accuracy factors (Af) (1.60) 3 layers 10 neurons with purelin transfer function was assumed to be best topology to predict the µmax of Pseudomonas sp. in seafood.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"359 - 371"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43535443","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 : 2023-03-16DOI: 10.1080/10498850.2023.2212646
Fatemeh Shakeri, F. Bahmanyar, Z. Bahmani, L. Mirmoghtadaie, G. Javedan, A. Mortazavian, S. M. Hosseini, H. Hosseini
ABSTRACT In this study, the yield of gelatin extraction from fish waste was optimized using response surface method. The highest yield was obtained with 0.8% citric acid concentration at 72.95°C for 58 minutes. Then, fish gelatin was modified using ultraviolet radiation to overcome fish gelatin defects including unsuitable rheological properties and low thermo-stability. UV irradiation can create crosslinks via alkyl or phenyl groups of the proteins. The modified sample also showed the highest melting point due to the creation of cross-links and improved emulsification and foaming properties of fish gelatin through structural modification and increased surface hydrophobicity of gelatin.
{"title":"Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation","authors":"Fatemeh Shakeri, F. Bahmanyar, Z. Bahmani, L. Mirmoghtadaie, G. Javedan, A. Mortazavian, S. M. Hosseini, H. Hosseini","doi":"10.1080/10498850.2023.2212646","DOIUrl":"https://doi.org/10.1080/10498850.2023.2212646","url":null,"abstract":"ABSTRACT In this study, the yield of gelatin extraction from fish waste was optimized using response surface method. The highest yield was obtained with 0.8% citric acid concentration at 72.95°C for 58 minutes. Then, fish gelatin was modified using ultraviolet radiation to overcome fish gelatin defects including unsuitable rheological properties and low thermo-stability. UV irradiation can create crosslinks via alkyl or phenyl groups of the proteins. The modified sample also showed the highest melting point due to the creation of cross-links and improved emulsification and foaming properties of fish gelatin through structural modification and increased surface hydrophobicity of gelatin.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"292 - 303"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43861433","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 : 2023-03-16DOI: 10.1080/10498850.2023.2198660
Hanying Sun, Yao Wang, Riho Miyazaki, Kenta Ozaki, S. Takeshita, K. Hirasaka, K. Tachibana, Yukinori Hamada, S. Taniyama
ABSTRACT This study showed that the dark muscle of yellowtail stored in pure O2 had almost unchanged redness, pH, and MetMb formation during 72-hour storage, while the N2 and air groups had significantly lower redness and pH, and significantly higher MetMb formation indices. Lactic acid content showed a significant negative correlation with pH. Pearson correlation analysis demonstrated that the lower redness was correlated with the lower pH and higher MetMb formation index. Thus, pure O2 could inhibit the MetMb accumulation and decrease pH, thereby suppressing discoloration and making the dark muscle more likely to gain bright red color.
{"title":"Inhibitory Effects of Modified Atmosphere Packaging Using Pure Oxygen on Discoloration of the Dark Muscle in Cultured Yellowtail (Seriola quinqueradiata) During Refrigerated Storage","authors":"Hanying Sun, Yao Wang, Riho Miyazaki, Kenta Ozaki, S. Takeshita, K. Hirasaka, K. Tachibana, Yukinori Hamada, S. Taniyama","doi":"10.1080/10498850.2023.2198660","DOIUrl":"https://doi.org/10.1080/10498850.2023.2198660","url":null,"abstract":"ABSTRACT This study showed that the dark muscle of yellowtail stored in pure O2 had almost unchanged redness, pH, and MetMb formation during 72-hour storage, while the N2 and air groups had significantly lower redness and pH, and significantly higher MetMb formation indices. Lactic acid content showed a significant negative correlation with pH. Pearson correlation analysis demonstrated that the lower redness was correlated with the lower pH and higher MetMb formation index. Thus, pure O2 could inhibit the MetMb accumulation and decrease pH, thereby suppressing discoloration and making the dark muscle more likely to gain bright red color.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"235 - 243"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47174339","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 : 2023-03-16DOI: 10.1080/10498850.2023.2217165
Tone Aspevik, T. A. Samuelsen, Mari Øvrum Gaarder, Å. Oterhals
ABSTRACT The whitefish processing industry generates large amounts of food-grade side streams consisting of trimmings, head-backbone-skin (HBS), and viscera. Several factory fishing vessels have fishmeal plants to utilize the residues after onboard processing of the fish, however, at present, the protein-rich solubles is discarded. In this study, fish solubles based on side streams from cod, saithe, haddock, and golden redfish were produced based on cooking, mechanical dewatering, centrifugation, and membrane filtration. All products had high flavor intensity, and only minor differences between fish species on sensory attributes were observed, suggesting a potential application as broth and flavor enhancer.
{"title":"Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams","authors":"Tone Aspevik, T. A. Samuelsen, Mari Øvrum Gaarder, Å. Oterhals","doi":"10.1080/10498850.2023.2217165","DOIUrl":"https://doi.org/10.1080/10498850.2023.2217165","url":null,"abstract":"ABSTRACT The whitefish processing industry generates large amounts of food-grade side streams consisting of trimmings, head-backbone-skin (HBS), and viscera. Several factory fishing vessels have fishmeal plants to utilize the residues after onboard processing of the fish, however, at present, the protein-rich solubles is discarded. In this study, fish solubles based on side streams from cod, saithe, haddock, and golden redfish were produced based on cooking, mechanical dewatering, centrifugation, and membrane filtration. All products had high flavor intensity, and only minor differences between fish species on sensory attributes were observed, suggesting a potential application as broth and flavor enhancer.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"336 - 348"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49004199","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 : 2023-03-16DOI: 10.1080/10498850.2023.2215771
Gizem Nazlı Ural, Osman Kadir Topuz
ABSTRACT MFI was extracted from cuttlefish (Sepia officinalis) and used as a colorant, flavoring, and bioactive compound in caviar-like hydrogel beads. The production parameters, including alginate, salt (NaCl), MFI concentration, and pH, were optimized using response surface methodology. The physicochemical properties of beads produced at optimum conditions (NaCl: 2%, alginate: 1.25%, pH: 8.12, and MFI: 1.39%) were compared with commercial lumpfish (Cyclopterus lumpus) caviar. The analyses showed no significant difference between caviar-like beads and commercial lumpfish caviar. These results suggest that caviar-like beads produced under optimum conditions can be commercialized at low cost to provide an opportunity for sustainable aquaculture.
{"title":"Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization","authors":"Gizem Nazlı Ural, Osman Kadir Topuz","doi":"10.1080/10498850.2023.2215771","DOIUrl":"https://doi.org/10.1080/10498850.2023.2215771","url":null,"abstract":"ABSTRACT MFI was extracted from cuttlefish (Sepia officinalis) and used as a colorant, flavoring, and bioactive compound in caviar-like hydrogel beads. The production parameters, including alginate, salt (NaCl), MFI concentration, and pH, were optimized using response surface methodology. The physicochemical properties of beads produced at optimum conditions (NaCl: 2%, alginate: 1.25%, pH: 8.12, and MFI: 1.39%) were compared with commercial lumpfish (Cyclopterus lumpus) caviar. The analyses showed no significant difference between caviar-like beads and commercial lumpfish caviar. These results suggest that caviar-like beads produced under optimum conditions can be commercialized at low cost to provide an opportunity for sustainable aquaculture.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"321 - 335"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48083800","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 : 2023-03-16DOI: 10.1080/10498850.2023.2213696
Baohua Zhu, T. Hui, Xiaohui Li
ABSTRACT To study the effect of the Maillard reaction on the flavor and antioxidant activity of the Acetes chinensis hydrolysate after microwave heating, the Acetes chinensis hydrolysate glucose system was heated for 25 min using 100, 200, and 300 W power levels. The results showed that microwave accelerated browning and color change, the products had good flavor and taste characteristics at higher power levels, and the antioxidant activity of the products increased with increasing microwave power/time. These results indicate that the Maillard reaction under the microwave is an effective method of improving the flavor and antioxidant activity of protein hydrolysis products.
{"title":"Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of Acetes chinensis","authors":"Baohua Zhu, T. Hui, Xiaohui Li","doi":"10.1080/10498850.2023.2213696","DOIUrl":"https://doi.org/10.1080/10498850.2023.2213696","url":null,"abstract":"ABSTRACT To study the effect of the Maillard reaction on the flavor and antioxidant activity of the Acetes chinensis hydrolysate after microwave heating, the Acetes chinensis hydrolysate glucose system was heated for 25 min using 100, 200, and 300 W power levels. The results showed that microwave accelerated browning and color change, the products had good flavor and taste characteristics at higher power levels, and the antioxidant activity of the products increased with increasing microwave power/time. These results indicate that the Maillard reaction under the microwave is an effective method of improving the flavor and antioxidant activity of protein hydrolysis products.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"304 - 320"},"PeriodicalIF":1.6,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44336395","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 : 2023-03-11DOI: 10.1080/10498850.2023.2187731
D. Vázquez-Sánchez, Elizângela F. V. Nepomuceno, J. A. Galvão, L. F. Fabrício, S. A. Gaziola, R. Azevedo, Thais M. F. S. Vieira, M. Oetterer
ABSTRACT The bioconversion of red tilapia by-products in protein hydrolysates using neutrase and papain demonstrated a high degree of hydrolysis and yield. Tilapia protein hydrolysates (TPH) contained high content in minerals, essential amino acids, and low-molecular-weight peptides. TPH showed water solubility and emulsifying capacity at neutral and alkaline conditions but low foam stability. TPH are also able to scavenge DPPH and ABTS free radicals and high efficiency for bacterial growth. Therefore, TPH represent an interesting source of functional and bioactive products to be added in food formulations, a high-performance bacterial culture media, and a sustainable way to reduce tilapia-processing wastes.
{"title":"Enzymatic Conversion of Red Tilapia (Oreochromis niloticus) By-Products in Functional and Bioactive Products","authors":"D. Vázquez-Sánchez, Elizângela F. V. Nepomuceno, J. A. Galvão, L. F. Fabrício, S. A. Gaziola, R. Azevedo, Thais M. F. S. Vieira, M. Oetterer","doi":"10.1080/10498850.2023.2187731","DOIUrl":"https://doi.org/10.1080/10498850.2023.2187731","url":null,"abstract":"ABSTRACT The bioconversion of red tilapia by-products in protein hydrolysates using neutrase and papain demonstrated a high degree of hydrolysis and yield. Tilapia protein hydrolysates (TPH) contained high content in minerals, essential amino acids, and low-molecular-weight peptides. TPH showed water solubility and emulsifying capacity at neutral and alkaline conditions but low foam stability. TPH are also able to scavenge DPPH and ABTS free radicals and high efficiency for bacterial growth. Therefore, TPH represent an interesting source of functional and bioactive products to be added in food formulations, a high-performance bacterial culture media, and a sustainable way to reduce tilapia-processing wastes.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"269 - 291"},"PeriodicalIF":1.6,"publicationDate":"2023-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59657592","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 This study was designed to explore the relationship between the deterioration of sea cucumbers and intestinal flora’s diversity change during preservation using 16S rRNA gene sequencing. We show that the body wall of sea cucumber develops white spots on day 4, and the epidermis dissolves on day 7. The distinctive OTUs remain relatively low during four days of storage but increase on day 7. The potential gut microbiota biomarkers are Psychrobacter-cibarius, Ralstonia-pickettii, and Clostridiales during the deterioration of sea cucumber. The result of mixed storage of fresh and deteriorated sea cucumbers validates the influence of microbiota on healthy sea cucumbers. GRAPHICAL ABSTRACT
{"title":"The Intestinal Microbiota Involves in the Deterioration of Live Sea Cucumber During Storage","authors":"Tingting Yan, Chunqing Ai, Haoyang Ou, Shuang Song, Sheng Yang, Jingfeng Yang","doi":"10.1080/10498850.2023.2174393","DOIUrl":"https://doi.org/10.1080/10498850.2023.2174393","url":null,"abstract":"ABSTRACT This study was designed to explore the relationship between the deterioration of sea cucumbers and intestinal flora’s diversity change during preservation using 16S rRNA gene sequencing. We show that the body wall of sea cucumber develops white spots on day 4, and the epidermis dissolves on day 7. The distinctive OTUs remain relatively low during four days of storage but increase on day 7. The potential gut microbiota biomarkers are Psychrobacter-cibarius, Ralstonia-pickettii, and Clostridiales during the deterioration of sea cucumber. The result of mixed storage of fresh and deteriorated sea cucumbers validates the influence of microbiota on healthy sea cucumbers. GRAPHICAL ABSTRACT","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"129 - 141"},"PeriodicalIF":1.6,"publicationDate":"2023-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47445531","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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