Current Research in Food Science最新文献

{"title":"Studying the impact of zein microfibers on the physicochemical and microstructural properties of bi-gels based on ι-carrageenan hydrogels and beeswax oleogels","authors":"Mojtaba Rezaei ,&nbsp;Sara Naji-Tabasi ,&nbsp;Behrouz Ghorani ,&nbsp;Bahareh Emadzadeh","doi":"10.1016/j.crfs.2025.100985","DOIUrl":"10.1016/j.crfs.2025.100985","url":null,"abstract":"<div><div>This research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels, beeswax oleogels on the properties of bi-gels. The study focused on bi-gel formulations combining beeswax oleogel and carrageenan, both plain and with zein microfibers. Different ratios of oleogel to ɩ-carrageenan hydrogel and oleogel to reinforced ɩ-carrageenan hydrogel were established: 5:95, 10:90, 15:85. The designed bi-gels exhibited semi-solid gel properties in rheological analysis, with increased oleogel content enhancing firmness, storage modulus, and loss modulus (<em>G'</em> &lt; <em>G″,</em> p &lt; 0.05). The incorporation of oleogel in the bi-gel substantially increased its consistency from 131 (g.s) to 668 (g.s) in the bi-gel containing 0.5% zein microfiber, 10% oleogel, and 90% hydrogel. FTIR results suggested that the bi-gels were formed through physical interactions without covalent cross-linking. Microfibers had a positive effect on the textural characteristics of bi-gels. The hardness of bi-gels increased from 13.26 to 35.12 g to 31-93-64.14 g after addition of microfibers. The BGZ10 formulation, consisting of 10% oleogel and 90% zein-reinforced hydrogel, showed the highest consistency among samples, with measurements of 668.48 ± 3.53 (g.s) and a <em>G′</em> value of 291000 ± 91.27 (Pa) (P &lt; 0.05). Additionally, the BGZ10 formulation displayed the highest complex viscosity, measuring at 47300 ± 20.73 (P &lt; 0.05). The thermal stability of bigel considerably increased by cooperation fibers in hydrogel. The developed bi-gels demonstrate significant potential for substituting conventional solid fats and introducing distinctive visual characteristics in various food products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100985"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry","authors":"Geon-Woo Park,&nbsp;Kyung-Ho Park,&nbsp;Sang-Gu Kim,&nbsp;Sang-Yun Lee","doi":"10.1016/j.crfs.2025.100999","DOIUrl":"10.1016/j.crfs.2025.100999","url":null,"abstract":"<div><div>Textured vegetable protein (TVP) is a significant alternative to meat, with its primary raw materials being soybeans, peas, rice, and wheat proteins. While advancements in technology have successfully replicated the unique texture of meat in plant-based proteins, research on the aroma profiles of these key raw materials remains limited. The subtle differences in aroma between meat and meat substitutes are yet to be fully addressed. In this study, we employed headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), a specialized technique for the analysis of volatile aromatic compounds, to examine the volatile profiles of soybean, pea, rice, and wheat proteins. The identified volatile compounds included alcohols, aldehydes, carboxylic acids, ethers, furans, indoles, ketones, phenols, pyrans, and sulfur compounds. Based on prior research, eight compounds (hexanal, nonanal, 2-nonenal, 3-methylbutanal, benzaldehyde, 1-octen-3-ol, 3-octen-2-one, and 2-pentylfuran) were classified as off-flavors. Hexanal, a key marker, was found in the following order: rice showed the highest levels, followed by soybeans, peas, and wheat. Other major volatile components exhibited distinct ratios across the samples. These findings could assist in refining the next generation of TVPs and minimizing aroma heterogeneity.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100999"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanism of L-arginine improving the macroscopic and microscopic qualities of Acipenser schrenckii surimi gel under low-salt conditions and microwave irradiation: Significance of moisture migration and distribution","authors":"Tong Shi ,&nbsp;Yu Xie ,&nbsp;Xiyue Cao ,&nbsp;Hao Zhang ,&nbsp;Chenya Lu ,&nbsp;Mengzhe Li ,&nbsp;Xin Wang ,&nbsp;Li Yuan ,&nbsp;Ruichang Gao","doi":"10.1016/j.crfs.2025.101018","DOIUrl":"10.1016/j.crfs.2025.101018","url":null,"abstract":"<div><div>This study explored the mechanism by which L-arginine (L-Arg) enhanced the characteristics of low-salt sturgeon (<em>Acipenser schrenckii</em>) surimi gels under microwave (MW) irradiation, focusing on the changes in the distribution and migration of water molecules. The findings indicated that L-Arg shortened the gel formation time from MW 3 min to MW 2 min. Moreover, the addition of 2% L-Arg optimized the gel properties, achieving the highest water holding capacity (83.24%), resilience (48.34 cm), and cohesion (0.80) at MW 3 min (<em>P</em> &lt; 0.05). Additionally, cryo-scanning electron microscopy showed that the fractal dimension and porosity of the gel network enhanced and decreased, respectively, with the increasing content of L-Arg. These improvements in macroscopic and microscopic qualities were related to the transformation of free water into immobilized water and the more uniform distribution of hydrogen protons under the MW irradiation promoted by L-Arg, as demonstrated by the magnetic resonance imaging and Pearson correlation analysis. This study provided novel insights into overcoming the challenges associated with MW processing in surimi products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101018"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the dark side of probiotics to pursue light: Intrinsic and extrinsic risks to be opportunistic pathogens","authors":"Ruiyan Xu ,&nbsp;Yifeng Yu ,&nbsp;Tingtao Chen","doi":"10.1016/j.crfs.2025.101044","DOIUrl":"10.1016/j.crfs.2025.101044","url":null,"abstract":"<div><div>Probiotics, live microorganisms with multiple health benefits, have gained popularity for their roles in maintaining daily health and treating a variety of diseases. However, they have the potential to be opportunistic pathogens in some conditions. This review delves into the intrinsic and extrinsic risks associated with probiotics. Intrinsic risks involve the production of harmful substances, such as toxins and invasive factors, biofilm formation, bacteria emboli, antibiotic resistance with relevant genetic materials, genetic plasticity, and metabolic issues, while extrinsic risks include problems in regulatory oversight and public awareness, host health status and appropriately administration. It emphasizes the need for a balanced view of their therapeutic benefits and potential hazards, advocating for further research to understand the complex interactions between probiotics and the human microbiome, to optimize the safety and efficacy of probiotics.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101044"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food sweeteners: Angels or clowns for human health?","authors":"Qiao-Yun Hong ,&nbsp;Yan Huang ,&nbsp;Jie Yang ,&nbsp;Long-Teng Su ,&nbsp;Zhao-Ri Dai ,&nbsp;Cheng-Fei Zhao","doi":"10.1016/j.crfs.2025.101032","DOIUrl":"10.1016/j.crfs.2025.101032","url":null,"abstract":"<div><div>With the global prevalence of obesity and diabetes continuing to rise, metabolic diseases caused by excessive sugar intake have become a significant public health issue. In this context, various sweeteners as sugar substitutes have been widely used in the food industry. Sweeteners are highly favored for their good safety profile, cost-effectiveness, low-calorie properties, and potential blood sugar regulation effects, and their applications have extended to fields such as pharmaceuticals and daily chemicals. However, recent studies indicate that the impact mechanisms of sweeteners on human health are more complex than previously understood, and the long-term safety of their use has sparked widespread concern in both academia and the public. This review systematically examines relevant literature from the past three decades, employing evidence-based medicine methods for screening and meta-analysis, aiming to comprehensively assess the potential effects of sweeteners on human metabolic indicators (including blood glucose homeostasis and body fat composition) and cancer risk. The discussion will unfold in the following four sections: (1) Definition and classification of sweeteners; (2) Application areas of various sweeteners; (3) Beneficial effects of sweetener use on human health; (4) Adverse effects of sweetener use on health issues in different population groups. Current evidence suggests that the rational use of specific types of sweeteners within recommended dosage ranges can effectively improve blood glucose control, promote weight management, and play a positive role in maintaining oral health. However, excessive or long-term use of certain sweeteners may disrupt gut microbiota balance, affect glucose and lipid metabolism homeostasis, increase cardiovascular disease risk, and potentially be associated with the occurrence of certain malignant tumors. Notably, sweetener exposure during pregnancy may affect the fetus through mechanisms such as epigenetic modifications, necessitating special caution in sweetener selection for pregnant women. This review aims to provide clinicians, nutritionists, and food science professionals with the latest evidence-based medical evidence, guiding consumers to make informed sweetener choices by weighing health benefits against potential risks. It also offers scientific basis for formula optimization and product development in the food industry, thereby promoting public health.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101032"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Defatted chia (Salvia hispanica L.) flour peptides: Exploring nutritional profiles, techno-functional and bio-functional properties, and future directions","authors":"Etty Syarmila Ibrahim Khushairay ,&nbsp;Salma Mohamad Yusop ,&nbsp;Mohamad Yusof Maskat ,&nbsp;Abdul Salam Babji","doi":"10.1016/j.crfs.2025.101035","DOIUrl":"10.1016/j.crfs.2025.101035","url":null,"abstract":"<div><div>Chia (<em>Salvia hispanica</em> L.) is a summer-blooming herb from the mint family, known for its rich nutritional profile, including high-quality protein, fibre, and a balanced ratio of omega-3 and omega-6 fatty acids. With the rising demand for chia oil, defatted chia flour (DCF), a by-product of oil extraction, has gained attention as a valuable ingredient. DCF is rich in essential macronutrients and amino acids, offering a sustainable alternative to traditional protein sources and supporting global food sustainability and waste reduction efforts. Recent studies have highlighted the techno-functional properties of DCF peptides, showing excellent solubility, water- and oil-absorption capacities, as well as emulsifying, foaming, and gelling abilities. These properties enhance their application in diverse food systems, making DCF an important ingredient in the development of nutritious, innovative, and appealing food products. Beyond their functional roles, chia-derived peptides also exhibit significant bioactive properties, such as antioxidants, antihypertensive, anti-inflammatory, neuroprotective, antidiabetic, antimicrobial, anti-aging, hypolipidemic, and hypoglycaemic effects. These properties make them beneficial for improving health and wellness. Integrating DCF peptides into food products provides a natural approach to managing chronic diseases, promoting longevity, and improving overall health. To fully realize the potential of DCF peptides, future research should focus on understanding their bioactivities at the molecular level and exploring how they interact with various physiological systems. Interdisciplinary collaboration among food science, biotechnology, pharmacology, and nutrition is essential, along with careful evaluation of safety and potential risks. Regulatory frameworks will be crucial for the broader use of DCF peptides in food and nutraceuticals. Additionally, advancements in peptide production, extraction, and purification technologies will be necessary for large-scale, sustainable applications. Focusing on these areas will maximize the benefits of chia peptides for human health, nutrition, and environmental sustainability.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101035"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation, structural characterization, and functional properties of a tilapia-soybean dual proteins: Effects of different complexation modes","authors":"Xinyi Qin,&nbsp;Pengzhi Hong,&nbsp;Liangyu Zhao,&nbsp;Mengya Xie,&nbsp;Chunxia Zhou,&nbsp;Qingguan Liu","doi":"10.1016/j.crfs.2025.101046","DOIUrl":"10.1016/j.crfs.2025.101046","url":null,"abstract":"<div><div>The limited functional properties of tilapia protein isolate (TPI), such as low solubility, emulsification, and foaming, restrict its use in the food industry. However, combining it with hydrophilic proteins can improve these properties. Different assembly methods may affect the structure and functionality of the resulting dual proteins. To study this, tilapia-soybean protein mixtures (T-SPM), complexes (T-SPC), and co-precipitates (T-SPCP) were prepared using physical mixing, pH-regulated complexation, and pH-regulated co-precipitation. The effects of these methods on the structure and functional properties of the tilapia-soybean dual proteins were then analyzed. Structural analysis revealed that TPI combined with SPI through non-covalent forces and disulfide bonds under pH-regulation, leading to structural changes. Compared to T-SPCP, T-SPC showed more hydrophilic groups, with increased free sulfhydryl groups, disulfide bonds, α-helices, and zeta potential, alongside reduced surface hydrophobicity and smaller flake structures. Functional analysis indicated that pH-regulated assembly methods significantly improved the properties of the dual proteins compared to T-SPM. T-SPC exhibited higher solubility, emulsification, and foaming capacity than T-SPCP, which had a more aggregated structure due to pH adjustment to 4.5 during co-precipitation, contributing to its better thermal stability. Thus, T-SPC, assembled by pH-regulation from 12.0 to 7.0, demonstrated superior characteristics. This study offers a theoretical foundation for developing functional dual proteins and their food industry applications.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101046"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lacticaseibacillus casei IDCC 3451 alleviates cognitive and behavioral functions by reshaping the gut microbiome and regulating intestinal barrier integrity in chronic stress animal models","authors":"Anna Kang ,&nbsp;Ju Young Eor ,&nbsp;Junbeom Lee ,&nbsp;Min-Jin Kwak ,&nbsp;Daniel Junpyo Lee ,&nbsp;Eunsol Seo ,&nbsp;Woong Ji Lee ,&nbsp;Seon-hui Son ,&nbsp;Minho Song ,&nbsp;Jun-Mo Kim ,&nbsp;Hyung Wook Kim ,&nbsp;Jungwoo Yang ,&nbsp;Sangnam Oh ,&nbsp;Younghoon Kim","doi":"10.1016/j.crfs.2025.101051","DOIUrl":"10.1016/j.crfs.2025.101051","url":null,"abstract":"<div><div><em>Lacticaseibacillus casei</em> IDCC 3451 (3451) was evaluated for its effects on the gut-brain axis using <em>Caenorhabditis elegans</em> (<em>C. elegans</em>) and mouse models of stress and inflammation. In <em>C. elegans</em>, 3451 extended lifespans by 25 %, improved motility, and chemotaxis, enhanced survival under pathogen challenge, and reduced amyloid beta accumulation by 42 %. Transcriptomic profiling revealed upregulation of genes involved in neurotransmitter signaling and serine/threonine pathways. In the unpredictable chronic mild stress (UCMS) mouse model, 3451 administration increased the time spent in the center of the open field by 65 % and reduced immobility in the forced swim test by 32 %, indicating anxiolytic and antidepressant effects. Serum levels of aspartate aminotransferase (AST) and gamma-glutamyl transferase (GGT) were decreased by 18 % and 24 %, respectively. Additionally, 3451 restored the expressions of 5HT1AR, GABAR, and tight junction proteins, including <em>ZO-1</em> and <em>Claudin1</em>. Metabolomic analysis showed increased glycine and decreased palmitic acid levels, associated with an increased abundance of <em>Ruminococcus</em> and <em>Akkermansia</em>. In the dextran sulfate sodium (DSS)-induced colitis model, 3451 reduced the disease activity index by 36 %, improved colon histology, increased goblet cell preservation, and upregulated <em>ZO-1</em> and IL-10 expression. Threonine levels were also increased and correlated with a higher abundance of <em>Coprococcus</em>. These findings demonstrate that 3451 improved behavioral and intestinal outcomes through coordinated modulation of host signaling, metabolite production, and gut microbial composition, highlighting its therapeutic potential for managing IBD and neurobehavioral disorders.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101051"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry” [Curr. Res. Food Sci. 10 (2025) 100999]","authors":"Geon-Woo Park,&nbsp;Da-Hye Lee,&nbsp;Kyung-Ho Park,&nbsp;Sang-Gu Kim,&nbsp;Sang-Yun Lee","doi":"10.1016/j.crfs.2025.101006","DOIUrl":"10.1016/j.crfs.2025.101006","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101006"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genistein improves depression-like behavior in rats by regulating intestinal flora and altering glutamate gene expression","authors":"Chun-min Ma ,&nbsp;Fu-shun Zhang ,&nbsp;Xin-huai Zhao ,&nbsp;Yang Yang ,&nbsp;Bing Wang ,&nbsp;Yan Wang ,&nbsp;Xiao-fei Liu ,&nbsp;Xin Bian ,&nbsp;Zi-Xuan Xu ,&nbsp;Guang Zhang ,&nbsp;Li-zhe Qu ,&nbsp;Na Zhang","doi":"10.1016/j.crfs.2025.101020","DOIUrl":"10.1016/j.crfs.2025.101020","url":null,"abstract":"<div><div>Depression is a mental disorder, and genistein is known to have antidepressant effects, but its mechanism of action is still unclear. Here, the mechanism of genistein improving depression based on gut microbiota was explored using classic behavioral indicators of depression combined with genomic technology. The behavioral evaluation showed that rats gavaged with 20–40 mg/kg genistein showed an increase in body weight, glucose preference, absenteeism score, body temperature, and 5-hydroxytryptamine (5-HT) content, while a decrease in adrenocorticotropic hormone (ACTH) and corticosterone (CORT) content compared to the depression rat model group, but there was no significant difference compared to the positive control (fluoxetine). The results of high-throughput sequencing showed that genistein increased the relative abundance of Firmicutes and Actinobacteriota and decreased the relative abundance of Bacteroidota at the phylum level. At the genus level, the abundance of <em>Bifidobacterium</em>, a short-chain fatty acid producing bacterium, was increased. Furthermore, metagenome results revealed that the antidepressant effect of genistein can be achieved by promoting glutamate metabolism, increasing glutamic acid decarboxylase (GAD) expression levels, promoting γ-aminobutyric acid (GABA) synthesis, and indirectly increasing 5-HT levels.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101020"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}