NONG Liyan, TANG Daobang, LIU Xueming, et al. Research Progress of Polyphenols in Reducing Lactoprotein Sensitization[J]. Science and Technology of Food Industry, 2023, 44(12): 422−429. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080301.
Citation: NONG Liyan, TANG Daobang, LIU Xueming, et al. Research Progress of Polyphenols in Reducing Lactoprotein Sensitization[J]. Science and Technology of Food Industry, 2023, 44(12): 422−429. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080301.

Research Progress of Polyphenols in Reducing Lactoprotein Sensitization

More Information
  • Received Date: August 30, 2022
  • Available Online: April 10, 2023
  • Certain infants and children have relatively high risk of the onset of anaphylaxis when exposed to the foods containing cow milk protein. This pathogenic immunological process is mainly mediated by IgE. Currently, the chief methods eliminating the sensitization of milk protein include heat treatment, high pressure treatment, enzymatic hydrolysis, and glycosylation modification, etc. Based on different mechanisms, each technique has specific advantages, nevertheless, also accompanied with ineluctable shortcomings, such as reducing the nutritional value or generating odd flavors. As a type of secondary metabolites with wide botanical resources, polyphenols exhibit pleiotropic bioactivities involving anti-aging, antibiosis, anti-inflammation and antioxidation. It is well known that polyphenols have strong affinity to proteins via covalent or non-covalent binding, which is so-called 'polyphenol-protein interaction (PPI)'. Accumulating reports showed that phenolic compounds could reduce the immunoreactivity of diverse food allergens through PPI. This review summarizes and discusses the role of PPI on the desensitization of lactoproteins, and proposed some promising conceptions in the light of up-to-date researches, hoping to provide new ideas and theoretical foundations for the development of safe dairy products of low-sensitization.
  • [1]
    党慧杰, 郑远荣, 刘振民, 等. 牛乳蛋白过敏及酶水解降低其致敏性的研究进展[J]. 中国乳品工业,2020,48(8):29−33, 45. [DANG H J, ZHENG Y R, LIU Z M, et al. Research progress on cow milk allergy and enzymatic hydrolysis to reduce its sensitizing ability[J]. China Dairy Industry,2020,48(8):29−33, 45.

    DANG H J, ZHENG Y R, LIU Z M, et al. Research progress on cow milk allergy and enzymatic hydrolysis to reduce its sensitizing ability[J]. China Dairy Industry, 2020, 48(8): 29-33, 45.
    [2]
    ZAMANILLO-CAMPOS R, COTO ALONSO L, FUENTES MARTIN M J, et al. Nutritional counseling for cow's milk protein allergy in infants from birth to 2 y of ages: Scoping review[J]. Nutrition,2022,98:111633. doi: 10.1016/j.nut.2022.111633
    [3]
    KNIPPING K, VAN ESCH B C, VAN IEPEREN-VAN DIJK A G, et al. Enzymatic treatment of whey proteins in cow's milk results in differential inhibition of IgE-mediated mast cell activation compared to T-cell activation[J]. International Archives of Allergy & Immunology,2012,159(3):263−270.
    [4]
    崔玉涛. 儿童牛奶蛋白过敏的诊断方法和治疗原则的解读[J]. 中国儿童保健杂志,2013,21(2):116−117, 121. [CUI Y T. Understanding of the diagnosis and therapy to the cow's milk protein allergy in children[J]. Chinese Journal of Child Health Care,2013,21(2):116−117, 121.

    CUI Y T. Understanding of the diagnosis and therapy to the cow’s milk protein allergy in children[J]. Chinese Journal of Child Health Care, 2013, 21(2): 116-117, 121.
    [5]
    陈同辛, 洪莉, 王华, 等. 中国婴儿轻中度非IgE介导的牛奶蛋白过敏诊断和营养干预指南[J]. 中华实用儿科临床杂志,2022,37(4):241−250. [CHEN T X, HONG L, WANG H, et al. Guidelines for diagnosis and nutritional intervention of mild to moderate non-IgE mediated cow's milk protein allergy in Chinese infants[J]. Chinese Journal of Applied Clinical Pediatrics,2022,37(4):241−250.

    CHEN T X, HONG L, WANG H, et al. Guidelines for diagnosis and nutritional intervention of mild to moderate non-IgE mediated cow’s milk protein allergy in Chinese infants[J]. Chinese Journal of Applied Clinical Pediatrics, 2022, 37(4): 241-250.
    [6]
    李欣, 程剑锋, 文学方, 等. 免疫耐受在牛乳过敏中的研究进展[J]. 食品与生物技术学报,2021,40(5):1−11. [LI X, CHENG J F, WEN X F, et al. Research advances in immune tolerance in cow's milk allergy[J]. Journal of Food Science and Biotechnology,2021,40(5):1−11.

    LI X, CHENG J F, WEN X F, et al. Research advances in immune tolerance in cow’s milk allergy[J]. Journal of Food Science and Biotechnology, 2021, 40(5): 1-11.
    [7]
    ZHANG L N, ZHOU R Y, ZHANG J Y, et al. Heat-induced denaturation and bioactivity changes of whey proteins[J]. International Dairy Journal,2021,123:105175. doi: 10.1016/j.idairyj.2021.105175
    [8]
    YANG X, SUN J, TAO J M, et al. The allergenic potential of walnuts treated with high pressure and heat in a mouse model of allergy[J]. Innovative Food Science & Emerging Technologies,2017,39:165−170.
    [9]
    LIANG X, WANG Z, YANG H, et al. Evaluation of allergenicity of cow milk treated with enzymatic hydrolysis through a mouse model of allergy[J]. Journal of Dairy Science,2022,105(2):1039−1050. doi: 10.3168/jds.2021-20686
    [10]
    PERUSKO M, VAN ROEST M, STANIC-VUCINIC D, et al. Glycation of the major milk allergen β-lactoglobulin changes its allergenicity by alterations in cellular uptake and degradation[J]. Molecular Nutrition & Food Research,2018,62(17):1800341.
    [11]
    VERHOECKX K C M, VISSERS Y M, BAUMERT J L, et al. Food processing and allergenicity[J]. Food and Chemical Toxicology,2015,80:223−240. doi: 10.1016/j.fct.2015.03.005
    [12]
    MALEKI M, KHELGHATI N, ALEMI F, et al. Stabilization of telomere by the antioxidant property of polyphenols: Anti-aging potential[J]. Life Sciences,2020,259(2):118341.
    [13]
    MITHUL ARAVIND S, WICHIENCHOT S, TSAO R, et al. Role of dietary polyphenols on gut microbiota, their metabolites and health benefits[J]. Food Research International,2021,142(5):110189.
    [14]
    TRUONG V L, JEONG W S. Antioxidant and anti-inflammatory roles of tea polyphenols in inflammatory bowel diseases[J]. Food Science and Human Wellness,2022,11(3):502−511. doi: 10.1016/j.fshw.2021.12.008
    [15]
    JAKOBEK L. Interactions of polyphenols with carbohydrates, lipids and proteins[J]. Food Chemistry,2015,175:556−567. doi: 10.1016/j.foodchem.2014.12.013
    [16]
    BANSODE R R, RANDOLPH P D, PLUNDRICH N J, et al. Peanut protein-polyphenol aggregate complexation suppresses allergic sensitization to peanut by reducing peanut-specific IgE in C3H/HeJ mice[J]. Food Chemistry,2019,299:125025. doi: 10.1016/j.foodchem.2019.125025
    [17]
    LV L, QU X, YANG N, et al. Changes in structure and allergenicity of shrimp tropomyosin by dietary polyphenols treatment[J]. Food Research International,2021,140:109997. doi: 10.1016/j.foodres.2020.109997
    [18]
    LIN X, YE L Y, HE K, et al. A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols[J]. Food Chemistry,2022,373:131589. doi: 10.1016/j.foodchem.2021.131589
    [19]
    郑全玲. 牛乳β-乳球蛋白过敏中Th17/Treg细胞失衡的作用研究[D]. 哈尔滨: 东北农业大学, 2014

    ZHENG Q L. The Th17/Treg imbalance in bovine β-lactoglobulin-sensitized mice[D]. Harbin: Northeast Agricultural University, 2014.
    [20]
    谭梦, 华家才, 冯凤琴. 牛乳过敏原及加工技术对其致敏性的影响[J]. 食品工业科技,2016,37(5):384−387, 393. [TAN M, HUA J C, FENG F Q. Cow's milk allergen and effects of processing technology on its allergenicity[J]. Science and Technology of Food Industry,2016,37(5):384−387, 393.

    TAN M, HUA J C, FENG F Q. Cow’s milk allergen and effects of processing technology on its allergenicity[J]. Science and Technology of Food Industry, 2016, 37(5): 384-387, 393.
    [21]
    张琦, 何国庆. 基于生物酶解法的牛乳蛋白脱敏技术研究进展[J]. 食品工业科技,2021,42(1):373−377, 386. [ZHANG Q, HE G Q. Research progress of milk protein desensitization based on biological enzymatic method[J]. Science and Technology of Food Industry,2021,42(1):373−377, 386.

    ZHANG Q, HE G Q. Research progress of milk protein desensitization based on biological enzymatic method[J]. Science and Technology of Food Industry, 2021, 42(1): 373-377, 386.
    [22]
    周健文. 牛乳β-乳球蛋白低聚体的结构表征及致敏性的体外评估[D]. 南昌: 南昌大学, 2013

    ZHOU J W. The characterization of β-lactoglobulin oligomers structure and allergenicity assessment in vitro[D]. Nanchang: Nanchang University, 2013.
    [23]
    BOGAHAWATHTHA D, CHANDRAPALA J, VASILJEVIC T. Modulation of milk immunogenicity by thermal processing[J]. International Dairy Journal,2017,69:23−32. doi: 10.1016/j.idairyj.2017.01.010
    [24]
    ANVARI S, MILLER J, YEH C Y, et al. IgE-mediated food allergy[J]. Clinical Reviews in Allergy & Immunology,2019,57(2):244−260.
    [25]
    SKRIPAK J M, MATSUI E C, MUDD K, et al. The natural history of IgE-mediated cow's milk allergy[J]. Journal of Allergy & Clinical Immunology,2007,120(5):1172−1177.
    [26]
    CRITTENDEN R G, BENNETT L E. Cow's milk allergy: A complex disorder[J]. Journal of the American College of Nutrition,2005,24(sup6):582S−591S. doi: 10.1080/07315724.2005.10719507
    [27]
    NOWAK-WEGRZYN A, KATZ Y, MEHR S S, et al. Non-IgE-mediated gastrointestinal food allergy[J]. Journal of Allergy and Clinical Immunology,2015,135(5):1114−1124. doi: 10.1016/j.jaci.2015.03.025
    [28]
    VALENTA R, HOCHWALLNER H, LINHART B, et al. Food allergies: The basics[J]. Gastroenterology,2015,148(6):1120−1131. doi: 10.1053/j.gastro.2015.02.006
    [29]
    HOCHWALLNER H, SCHULMEISTER U, SWOBODA I, et al. Cow's milk allergy: From allergens to new forms of diagnosis, therapy and prevention[J]. Methods,2014,66(1):22−33. doi: 10.1016/j.ymeth.2013.08.005
    [30]
    LEPSKI S, BROCKMEYER J. Impact of dietary factors and food processing on food allergy[J]. Molecular Nutrition & Food Research,2013,57(1):145−152.
    [31]
    RAHAMAN T, VASILJEVIC T, RAMCHANDRAN L, et al. Conformational changes of β-lactoglobulin induced by shear, heat, and pH-Effects on antigenicity[J]. Journal of Dairy Science,2015,98(7):4255−4265. doi: 10.3168/jds.2014-9010
    [32]
    LIANG X N, CHENG J, SUN J, et al. Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis[J]. LWT-Food Science and Technology,2021,150:111994. doi: 10.1016/j.lwt.2021.111994
    [33]
    王宏鑫, 马鸣阳, 刘衍辰, 等. 乳酸菌发酵降低牛乳蛋白致敏性的研究进展[J]. 中国食品学报,2021,21(4):364−374. [WANG H X, MA M Y, LIU Y C, et al. Review on reducing bovine milk allergens by fermentation with lactic acid bacteria[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(4):364−374.

    WANG H X, MA M Y, LIU Y C, et al. Review on reducing bovine milk allergens by fermentation with lactic acid bacteria[J]. Journal of Chinese Institute of Food Science and Technology, 2021, 21(4): 364-374.
    [34]
    LIU J, CHEN W M, SHAO Y H, et al. The mechanism of the reduction in allergenic reactivity of bovine α-lactalbumin induced by glycation, phosphorylation and acetylation[J]. Food Chemistry,2020,310:125853. doi: 10.1016/j.foodchem.2019.125853
    [35]
    LUO S, LU X, LIU C, et al. Site specific PEGylation of β-lactoglobulin at glutamine residues and its influence on conformation and antigenicity[J]. Food Research International,2019,123:623−630. doi: 10.1016/j.foodres.2019.05.038
    [36]
    XU L, GONG Y, GERN J E, et al. Influence of whey protein hydrolysis in combination with dextran glycation on immunoglobulin E binding capacity with blood sera obtained from patients with a cow milk protein allergy[J]. Journal of Dairy Science,2020,103(2):1141−1150. doi: 10.3168/jds.2019-17187
    [37]
    IZQUIERDO F J, PEÑAS E, BAEZA M L, et al. Effects of combined microwave and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins[J]. International Dairy Journal,2008,18(9):918−922. doi: 10.1016/j.idairyj.2008.01.005
    [38]
    WU X L, ZHONG X J, LIU M X, et al. Reduced allergenicity of β-lactoglobulin in vitro by tea catechins binding[J]. Food & Agricultural Immunology,2013,24(3):305−313.
    [39]
    吴序栎. 牛乳β-乳球蛋白的检测及茶多酚对其免疫反应性影响的研究[D]. 广州: 华南理工大学, 2012

    WU X L. Detection of bovine β-lactoglobulin and effects of tea polyphenols upon immunoreactivity of β-lactoglobulin[D]. Guangzhou: South China University of Technology, 2012.
    [40]
    WU X L, LU Y Q, XU H X, et al. Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols[J]. Food Chemistry,2018,256:427−434. doi: 10.1016/j.foodchem.2018.02.158
    [41]
    PU P, ZHENG X, JIAO L N, et al. Six flavonoids inhibit the antigenicity of β-lactoglobulin by noncovalent interactions: A spectroscopic and molecular docking study[J]. Food Chemistry,2021,339:128106. doi: 10.1016/j.foodchem.2020.128106
    [42]
    PESSATO T B, DE MORAIS F P R, DE CARVALHO N C, et al. Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds[J]. Journal of Functional Foods,2018,51:121−129. doi: 10.1016/j.jff.2018.10.019
    [43]
    陆玉琴. 牛乳β-乳球蛋白与植物多酚共价结合对蛋白致敏性影响的初步研究[D]. 深圳: 深圳大学, 2019

    LU Y Q. Preliminary investigation of the allergenic capacity of β-lactoglobulin by covalent conjugation with plant polyphenols[D]. Shenzhen: Shenzhen University, 2019.
    [44]
    ROSITA A. Celiac disease and food allergy: Roles of undigested food peptides[D]. Naples: University of Naples, 2014.
    [45]
    TANTOUSH Z, STANIC D, STOJADINOVIC M, et al. Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics[J]. Food Chemistry,2011,125:84−91. doi: 10.1016/j.foodchem.2010.08.040
    [46]
    郝明皓. 三种多酚与β-酪蛋白及β-乳球蛋白相互作用研究[D]. 济南: 山东师范大学, 2019

    HAO M H. Interaction of three polyphenols with β-casein and β-lactoglobulin[D]. Jinan: Shandong Normal University, 2019.
    [47]
    XU H X, ZHANG T T, LU Y Q, et al. Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein[J]. Food Chemistry,2019,298:125024. doi: 10.1016/j.foodchem.2019.125024
    [48]
    NONGONIERMA A B, FITZGERALD R J. Strategies for the discovery, identification and validation of milk protein-derived bioactive peptides[J]. Trends in Food Science & Technology,2016,50:26−43.
    [49]
    庞广昌, 陈庆森, 胡志和, 等. 蛋白质的消化吸收及其功能评述[J]. 食品科学,2013,34(9):375−391. [PANG G C, CHEN Q S, HU Z H, et al. Bioactive peptides: Absorption, utilization and functionality[J]. Food Science,2013,34(9):375−391. doi: 10.7506/spkx1002-6630-201309074

    PANG G C, CHEN Q S, HU Z H, et al. Bioactive peptides: Absorption, utilization and functionality[J]. Food Science, 2013, 34(9): 375-391. doi: 10.7506/spkx1002-6630-201309074
    [50]
    BU G, LUO Y, ZHENG Z, et al. Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate[J]. Food and Agricultural Immunology,2009,20(3):195−206. doi: 10.1080/09540100903026116
    [51]
    QI P X, REN D, XIAO Y, et al. Effect of homogenization and pasteurization on the structure and stability of whey protein in milk[J]. Journal of Dairy Science,2015,98(5):2884−2897. doi: 10.3168/jds.2014-8920
    [52]
    王明礼, 钱珊珊, 李艾黎, 等. 降低牛乳致敏性方法的研究进展[J]. 中国乳品工业,2021,49(7):25−31. [WANG M L, QIAN S S, LI A L, et al. Research progress on methods of reducing allergenicity of milk[J]. China Dairy Industry,2021,49(7):25−31.

    WANG M L, QIAN S S, LI A L, et al. Research progress on methods of reducing allergenicity of milk[J]. China Dairy Industry, 2021, 49(7): 25-31.
    [53]
    ALJAHDALI N, CARBONERO F. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system[J]. Critical Reviews in Food Science and Nutrition,2019,59(3):474−487. doi: 10.1080/10408398.2017.1378865
    [54]
    BATOOL Z, XU D, ZHANG X, et al. A review on furan: Formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods[J]. Critical Reviews in Food Science and Nutrition,2021,61(3):395−406. doi: 10.1080/10408398.2020.1734532
    [55]
    FRAGA C G, CROFT K D, KENNEDY D O, et al. The effects of polyphenols and other bioactives on human health[J]. Food & Function,2019,10(2):514−528.
    [56]
    许倩. 不同加工处理对牛乳蛋白抗原性及过敏原性的影响[D]. 北京: 中国农业大学, 2017

    XU Q. Effects of different processing ways on the antigenicity and allergenicity of main bovine milk proteins[D]. Beijing: China Agricultural University, 2017.
    [57]
    SABADIN I S, VILLAS-BOAS M B, DE LIMA ZOLLNER R, et al. Effect of combined treatment of hydrolysis and polymerization with transglutaminase on β-lactoglobulin antigenicity[J]. European Food Research and Technology,2012,235(5):801−809. doi: 10.1007/s00217-012-1802-z
    [58]
    WANG X Y, ZHANG J, LEI F, et al. Covalent complexation and functional evaluation of (-)-epigallocatechin gallate and α-lactalbumin[J]. Food Chemistry,2014,150:341−347. doi: 10.1016/j.foodchem.2013.09.127
    [59]
    WU S, ZHANG Y, REN F, et al. Structure-affinity relationship of the interaction between phenolic acids and their derivatives and β-lactoglobulin and effect on antioxidant activity[J]. Food Chemistry,2018,245:613−619. doi: 10.1016/j.foodchem.2017.10.122
    [60]
    李欣, 徐子豪, 黄美佳, 等. 乳酸菌降低牛乳中蛋白质致敏性的研究进展[J]. 食品与生物技术学报,2021,40(1):12−19. [LI X, XU Z H, HUANG M J, et al. Progress on the reduction of allergenicity of bovine milk proteins by lactic acid bacteria[J]. Journal of Food Science and Biotechnology,2021,40(1):12−19. doi: 10.3969/j.issn.1673-1689.2021.01.002

    LI X, XU Z H, HUANG M J, et al. Progress on the reduction of allergenicity of bovine milk proteins by lactic acid bacteria[J]. Journal of Food Science and Biotechnology, 2021, 40(1): 12-19. doi: 10.3969/j.issn.1673-1689.2021.01.002
    [61]
    潘丽. 金磁酶联免疫法检测牛乳过敏原酪蛋白、α-乳白蛋白的研究[D]. 上海: 上海师范大学, 2016

    PAN L. Study on gold magnetic enzyme-linked immunoassay for detecting allergen casein, α-lactalbumin in bovine milk[D]. Shanghai: Shanghai Normal University, 2016.
    [62]
    CHATCHATEE P, JARVINEN K M, BARDINA L, et al. Identification of IgE- and IgG-binding epitopes on α(s1)-casein: Differences in patients with persistent and transient cow's milk allergy[J]. Journal of Allergy and Clinical Immunology,2001,107(2):379−383. doi: 10.1067/mai.2001.112372
    [63]
    JIANG J, ZHANG Z P, ZHAO J, et al. The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests[J]. Food Chemistry,2018,268:334−341. doi: 10.1016/j.foodchem.2018.06.015
    [64]
    PRIGENT S V, VORAGEN A G, VAN KONINGSVELD G A, et al. Interactions between globular proteins and procyanidins of different degrees of polymerization[J]. Journal of Dairy Science,2009,92(12):5843−5853. doi: 10.3168/jds.2009-2261
    [65]
    王珂雯, 廖小军, 徐贞贞. 多酚-蛋白质相互作用分析技术研究进展[J]. 食品工业科技,2021,42(14):371−379. [WANG K W, LIAO X J, XU Z Z. Advances in analytical techniques of polyphenol-protein interaction[J]. Science and Technology of Food Industry,2021,42(14):371−379.

    WANG K W, LIAO X J, XU Z Z. Advances in analytical techniques of polyphenol-protein interaction[J]. Science and Technology of Food Industry, 2021, 42(14): 371-379.
    [66]
    TAGLIAZUCCHI D, VERZELLONI E, CONTE A. Effect of some phenolic compounds and beverages on pepsin activity during simulated gastric digestion[J]. Journal of Agricultural and Food Chemistry,2005,53(22):8706−8713. doi: 10.1021/jf058074n
    [67]
    CIRKOVIC VELICKOVIC T D, STANIC-VUCINIC D J. The role of dietary phenolic compounds in protein digestion and processing technologies to improve their antinutritive properties[J]. Comprehensive Reviews in Food Science and Food Safety,2018,17(1):82−103. doi: 10.1111/1541-4337.12320
    [68]
    ZHOU S D, LIN Y F, XU X, et al. Effect of non-covalent and covalent complexation of (-)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics[J]. Food Chemistry,2020,309:125718. doi: 10.1016/j.foodchem.2019.125718
    [69]
    DE MORAIS F P R, PESSATO T B, RODRIGUES E, et al. Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion[J]. Food Research International,2020,133:109104. doi: 10.1016/j.foodres.2020.109104
  • Cited by

    Periodical cited type(4)

    1. 刘桂萍,屈怀芝,李元超,梁洪云. 不同化学处理对机收玉米秸秆营养成分及饲用价值的影响. 中国饲料. 2024(08): 124-127 .
    2. 朱建伟,徐学锋. 复合化学处理玉米秸秆对肉羊生长性能及瘤胃发酵参数的影响. 中国饲料. 2024(16): 133-136 .
    3. 陈君,裴真豪,林嫦妹,王春花. 金属离子协同酶预处理对木质纤维素特性的影响. 当代化工研究. 2024(19): 48-50 .
    4. 王丽丽,张婷婷,王忠江,郑宇. 沼液联合冻融预处理对水稻秸秆理化特性的影响. 农业工程学报. 2023(20): 188-199 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (248) PDF downloads (21) Cited by(6)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return