Current Research in Food Science最新文献

{"title":"A novel strategy for predicting the quality of a base liquor: visual detection of functional bacteria and its application.","authors":"Lijuan Yin, Lijing Sun, Yueqi Wang, Gailing Shi, Liangcai Lin, Cuiying Zhang","doi":"10.1016/j.crfs.2025.101072","DOIUrl":"10.1016/j.crfs.2025.101072","url":null,"abstract":"<p><p>Baijiu is the product of the cooperation of a variety of core functional organisms in an open fermentation system. The differences in the structure of these core functional microorganisms are directly related to the quality of the base liquor. <i>Acetilactobacillus jinshanensis</i> is the dominant functional microorganism involved in the process of making Jiang-flavour Baijiu. To quantitatively evaluate the concentration of <i>A. jinshanensis</i> in the fermentation system, a CRISPR/Cas12a-coupled gold nanoparticle visual biosensor was developed. The limit of detection for <i>A. jinshanensis</i> was as low as 1 copy/μL, and its sensitivity exceeded that of the existing quantitative real-time PCR method. Furthermore, this system was employed to determine the concentration of <i>A. jinshanensis</i> during actual Baijiu fermentation. The average fluorescence value of <i>A. jinshanensis</i> in excellent-grade workshop was 4838, while that in ordinary workshops was 2145. The results revealed a linear relationship (R² = 0.845) between the quality of the base liquor and the concentration of <i>A. jinshanensis</i> was obtained. Therefore, the concentration of <i>A. jinshanensis</i> might be used as a new parameter to predict the quality of base liquor and as a regulatory target in the fermentation process, thereby achieving a controllable fermentation process and high quality.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101072"},"PeriodicalIF":6.2,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12152550/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274356","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":"Antibacterial activity and potential mechanisms of plumbagin against <i>Escherichia coli</i> and its application in milk.","authors":"Long Guo, Yiran Li, Jifei Feng, Yao Li, Yating Liao, Qinxiao Zeng, Yurong Li, Lijuan Yang, Jiani Li, Cailei Liu, Qibing Chen, Ting Lei, Suping Gao","doi":"10.1016/j.crfs.2025.101083","DOIUrl":"10.1016/j.crfs.2025.101083","url":null,"abstract":"<p><p><i>Escherichia coli</i> (<i>E.coli</i>) is highly infectious and harmful, causing serious damage to human health and economic losses. Plant-derived component plumbagin (PLB) is regarded as an alternative to traditional fungicides for its natural, safe, and strong antimicrobial activity. In this study, the antibacterial activity and mechanism of PLB against <i>E.coli</i> were investigated by membrane damage measurement, metabolomics, and molecular docking. Results showed that PLB significantly inhibited the growth and reproduction of <i>E. coli</i> on NA plates and in milk with the minimum inhibitory concentration of 31.25 mg L^-1. PLB impaired <i>E. coli</i> cell membrane structure and function, as indicated by disruption of bacterial morphology observed by SEM, increased red fluorescence of PI staining, and higher extracellular conductivity, k⁺, and nucleic acid content. Moreover, PLB treatment increased ROS levels and MDA content, and decreased antioxidant enzyme activities (CAT and SOD), intracellular total lipids, total sugars and total proteins in <i>E. coli</i>. Metabolomics analysis indicated that PLB treatment caused 58 increased and 31 decreased metabolites in <i>E. coli</i>, severely affecting pathways of protein synthesis, lipid metabolism, TCA cycle, ABC transport, etc. Molecular docking showed that PLB has binding potential to key proteases involved in differential metabolite formation in the TCA cycle, glutathione metabolism, and lysine degradation, suggesting that the exertion of antibacterial activity of PLB may be associated with the disruption of these proteins. The above result indicates that PLB inhibited <i>E. coli</i> through membrane damage, and material and energy metabolism disruption, which provides a theoretical basis for PLB as novel preservation.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101083"},"PeriodicalIF":6.2,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148597/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257546","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":"Integrating functional and techno-economic analyses to optimize black bean protein extraction: a holistic framework for process development.","authors":"Jasmin S Yang, Fernanda F G Dias, Karen A McDonald, Juliana M L N de Moura Bell","doi":"10.1016/j.crfs.2025.101078","DOIUrl":"10.1016/j.crfs.2025.101078","url":null,"abstract":"<p><p>This study aimed to develop aqueous (AEP) and enzyme-assisted extraction processes (EAEP) for black bean proteins using an optimization framework that integrates functionality and industrial-scale profitability. A preliminary screening was performed to identify the best pH (AEP) and food-grade enzyme (EAEP) regarding total protein extractability (TPE), solubility, and <i>in vitro</i> protein digestibility. Techno-economic analyses revealed that the AEP at pH 7 and the EAEP with Alkaline Protease (AP) at pH 9 yielded the lowest overall cost of goods sold/kg of soluble and digestible protein. Experimental designs were performed to further guide the selection of solids-to-liquid ratio (SLR), extraction time, and enzyme concentration (EAEP only) to maximize discounted cash flow rate of return (DCFRR). The optimal conditions for the AEP (pH 7, 1:12 SLR, 15 min, 50 °C) and EAEP (pH 9, 1:12 SLR, 30 min, 0.5% AP, 50 °C) achieved TPEs of 66.2% and 80.8%, respectively, with DCFRRs (30-year project lifetime, $16.50/kg protein selling price) of 12.5% (AEP) and 18.2% (EAEP), demonstrating that despite the additional enzyme cost, the EAEP was more profitable. EAEP proteins exhibited significantly higher solubility (54%) in acidic conditions compared to AEP proteins (33%). However, higher enzyme loadings (0.5% AP) led to decreased emulsifying and foaming properties, especially in neutral conditions. This work offers valuable insights into the interconnected impacts of extraction conditions on protein yields, nutritional properties, and functionality, all while considering economic feasibility. Additionally, it underscores the effectiveness of holistic optimization strategies to develop protein extraction methods that are both efficient and commercially viable.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101078"},"PeriodicalIF":6.2,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148614/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257548","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":"Stachyose alleviates high-fat diet-induced obesity via browning of white adipose tissue and modulation of gut microbiota.","authors":"Siru Chen, Tiange Li, Peijun Zhao, Puye Liang, Xianqing Huang, Lianjun Song, Tianlin Wang","doi":"10.1016/j.crfs.2025.101081","DOIUrl":"10.1016/j.crfs.2025.101081","url":null,"abstract":"<p><p>Obesity is closely associated with cardiovascular disease, type 2 diabetes, and other long-term health complications. The indication of browning in white adipose tissue (WAT) has emerged as a promising strategy to combat obesity. This study investigates the effect of stachyose (STA) on WAT browning in mice fed a high-fat diet (HFD). Our findings demonstrated that STA significantly inhibited body weight gain, improved glucose tolerance, and reduced serum levels of inflammatory biomarkers in HFD-induced overweight mice. STA administration promoted WAT browning and enhanced brown adipose tissue activity, as evidenced by increased protein levels of uncoupling protein 1 and other browning markers. Additionally, STA treatment modulated gut microbiota composition, regulated hepatic bile acids levels, and maintained intestinal barrier integrity. These results suggest that STA alleviates obesity by inducing WAT browning and modulating gut microbiota.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101081"},"PeriodicalIF":6.2,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12143653/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144246834","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":"Impact of alkaline and deep eutectic solvent extraction on rapeseed protein isolates characteristics and <i>in vitro</i> digestibility.","authors":"Branislava Đermanović, Aleksandar Marić, Marijana Sakač, Damjana Tomić, Danka Dragojlović, Ljiljana Popović, Bojana Šarić, Pavle Jovanov","doi":"10.1016/j.crfs.2025.101075","DOIUrl":"10.1016/j.crfs.2025.101075","url":null,"abstract":"<p><p>This study examined the efficiency, purity, functional properties, and nutritional quality of rapeseed protein isolates extracted using alkaline extraction (ALK12) and two deep eutectic solvents (DES) systems - choline chloride:urea (DES1) and betaine:citric acid (DES2), chosen to cover distinct pH ranges. Alkaline extraction achieved the highest protein extraction efficiency (36.9 %), while DES1 achieved the highest protein purity (95.8 %). Alkaline extraction resulted in higher levels of polyphenols and tannins, while DES-based extraction led to higher phytic acid content. DES-based isolates exhibited a more balanced amino acid profile, particularly for sulphur-containing amino acids, making them more valuable protein sources compared to alkaline-extracted proteins. Techno-functional analysis favoured ALK12 for products requiring high water and oil absorption capacity, and foam stability, while DES1, despite lower absorption and foaming capacity, offered good solubility making it suitable for a wide range of applications. FT-IR spectroscopy revealed that both ALK12 and DES2 induced significant conformational changes in protein structure, likely due to extreme pH conditions. In contrast, DES1 exhibited a cleaner spectrum and more defined protein peaks, indicating high purity and stable structure. Lab-on-a-chip electrophoresis confirmed a more diverse protein profile for ALK12, while DES1 and DES2 exibited more consistent profiles, suggesting that these systems may preserve higher-order protein structures, such as cruciferin oligomers, and facilitate the extraction of structurally intact proteins. <i>In vitro</i> digestibility results showed more efficient enzymatic breakdown for ALK12 and DES1. These findings suggest that the DES1 system could be a promising, sustainable, and efficient alternative to traditional extraction methods. However, future research should focus on optimisation strategies that consider various factors, refining the method for specific applications.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101075"},"PeriodicalIF":6.2,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12149565/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144265563","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":"Structure-threshold relationship in food aroma molecules: Insights from S-curve method, molecular docking, and dynamics simulations.","authors":"Jingtao Wang, Chenglei Zhang, Jiancai Qian, Shan Wang, Wu Fan, Qingzhao Shi, Jian Mao, Jianping Xie, Qidong Zhang, Guobi Chai","doi":"10.1016/j.crfs.2025.101073","DOIUrl":"10.1016/j.crfs.2025.101073","url":null,"abstract":"<p><p>This study investigates structure-odor threshold relationships of aroma compounds using integrated S-curve analysis, molecular docking, and dynamics simulations. Molecular docking revealed odor thresholds were independent of binding energies but sensitive to structural variations, which altered receptor interaction pattern: eugenol formed hydrogen bonds with SER183, while its isomer isoeugenol preferentially bound TYR260. Similarly, phenylethyl alcohol established TYR278 hydrogen bonding absent in phenylethyl aldehyde. Molecular dynamics simulations identified hydrogen bond stability and receptor conformational flexibility as threshold determinants, exhibiting more stable hydrogen bonds and greater conformational flexibility displayed lower detection thresholds. These findings establish a predictive framework linking molecular structural features to odor thresholds while elucidating ligand-receptor interaction mechanisms, providing theoretical foundations for rational flavor design and sensory modulation strategies.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101073"},"PeriodicalIF":6.2,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12152661/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274377","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":"Synergistic antimicrobial activities of phenolic-rich extract derived from olive pomace and UV-A light against bacterial pathogens and their biofilms.","authors":"Yoonbin Kim, Woo-Ju Kim, Selina C Wang, Nitin Nitin","doi":"10.1016/j.crfs.2025.101071","DOIUrl":"10.1016/j.crfs.2025.101071","url":null,"abstract":"<p><p>Decontamination of surfaces in food handling and processing environments is a key food safety requirement. In this study, an antimicrobial phenolic-rich aqueous extract derived from olive pomace was combined with UV-A light for the inactivation of bacterial pathogens and their biofilms formed on a plastic surface. The potential antimicrobial synergism between OPE and UV-A light was evaluated against <i>Escherichia coli</i> O157:H7 and <i>Listeria innocua</i> and quantitatively assessed using isobologram analysis. In addition, the antimicrobial mechanisms and antibiofilm potential of the combined treatment were evaluated. The results demonstrated that OPE and UV-A light exhibited strong synergistic activities (interaction index [<i>γ</i>] < 1) and achieved more than a 5-log reduction of planktonic <i>E. coli</i> O157:H7 and <i>L. innocua</i> cells within 30 min, respectively. Among the major phenolic components of OPE, 4-hydroxyphenylacetic acid (4-HPA) and hydroxytyrosol (HT) exhibited strong synergistic activities with UV-A light. Mechanistic studies revealed that the combined treatment of OPE and UV-A light synergistically induced oxidative stress, membrane damage, and metabolic inhibition in bacterial cells. Furthermore, the combined treatment effectively inactivated bacterial biofilms formed on plastic surfaces and achieved more than a 5-log reduction of <i>E. coli</i> O157 and <i>L. innocua</i> biofilms within 60 min, respectively. Overall, the findings of this study highlight the strong synergistic potential of diverse phenolic compounds in OPE and UV-A light as an effective intervention strategy. This study provides valuable and practical insights into leveraging antimicrobial extracts derived from agricultural byproducts in combination with mild food processing technologies to enhance the microbial safety of food handling and processing environments.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101071"},"PeriodicalIF":6.2,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12136893/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144224653","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":"A critical review of conventional and emerging technologies for the detection of contaminants, allergens and adulterants in plant-based milk alternatives.","authors":"Zahra Karimi, Katrina Campbell, Zoltan Kevei, Andrea Patriarca, Anastasios Koidis, Maria Anastasiadi","doi":"10.1016/j.crfs.2025.101067","DOIUrl":"10.1016/j.crfs.2025.101067","url":null,"abstract":"<p><p>The increasing popularity of plant-based milk alternatives (PBMAs) necessitates effective safety and authentication measures to ensure food product integrity and maintain consumer trust. This review aims to offer a comprehensive overview of potential contaminants, allergens, and adulterants in PBMAs, and the analytical methodologies employed for their detection and quantitation. It details the advantages and limitations of widely employed testing techniques, such as chromatography, spectroscopy, immunoassays and PCR. In addition, it explores recent advancements in portable detection methods based on novel technologies such as CRISPR and biosensor systems that offer new opportunities for rapid and precise analysis. Despite these technological innovations, important challenges remain, particularly in optimizing sample preparation protocols and improving DNA-based methods efficiency. The integration of multiple detection strategies and the development of rapid, cost-effective analytical tools are critical steps towards enhancing both industry compliance and consumer confidence. Furthermore, green analytical methods - such as solvent-free extraction, AI-driven spectroscopy, and sustainable sample preparation techniques - pave the way toward eco-friendly and more efficient PBMA safety testing.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101067"},"PeriodicalIF":6.2,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12141547/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144246832","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":"Composition, distribution, and bioactivity of polyphenols in pineapple Fibers: Insights from UHPLC-MS analysis for the development of antibacterial materials.","authors":"Zhikai Zhuang, Jihua Du, Yangyang Qian, Yuhan Wang, Jiao Jing, Yijun Liu, Gang Chen","doi":"10.1016/j.crfs.2025.101069","DOIUrl":"10.1016/j.crfs.2025.101069","url":null,"abstract":"<p><p>Despite the potential applications of pineapple fibers, the systematic characterization of their polyphenolic composition has not been fully elucidated. In this study, UHPLC-MS and OPLS-DA were used to comprehensively analyze the polyphenolic profiles in pineapple leaf (PLF), stem (PSF) and root (PRF) fibers, while evaluating their bioactive properties. The investigation revealed that PRF contained significantly higher polyphenol content (9.55 mg/g) than PLF and PRF, and 83 phenolic compounds were identified, with distinct metabolic pathway distributions among different plant tissues, and the inhibitory effects of polyphenol on <i>E. coli</i> and <i>S. aureus</i> were optimized in PLF. These findings provide critical insights for the development of value-added applications of pineapple by-products in functional materials and antimicrobial formulations.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101069"},"PeriodicalIF":6.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12158564/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274359","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":"Co-culture dynamics between <i>Lachancea cidri</i> and <i>Saccharomyces cerevisiae</i> impact fermentative aroma profile.","authors":"Vasni Zavaleta, Diego Valderrama-Soto, Luis A Saona, Romain Minebois, Amparo Querol, Francisco A Cubillos, Pablo Villarreal","doi":"10.1016/j.crfs.2025.101070","DOIUrl":"10.1016/j.crfs.2025.101070","url":null,"abstract":"<p><p>The growing demand for more aromatized and complex fermented beverages has encouraged research into non-conventional yeasts that combine bio-flavor and reproducible fermentation profiles. In this study, we explore the use of the non-conventional yeast <i>Lachancea cidri</i> strain CBS2950 to ferment Synthetic Wine Must in single (SWM 60 and 180 mg/L YAN) and mixed (SWM 180 mg/L YAN) fermentations with the commercial <i>Saccharomyces cerevisiae</i> strain EC1118. We identified that <i>L. cidri</i> can tolerate high ethanol concentrations (10-12 % v/v) and antimicrobial compounds commonly used in wine, such as copper sulfate and potassium metabisulphite. Interestingly, <i>L. cidri</i> efficiently ferments SWM, even at low nitrogen concentrations (60 mg/L YAN), generating a distinct sensory profile characterized by higher concentrations of isobutanol and ethyl ester, in contrast to that in <i>S. cerevisiae</i>. We analyzed the <i>L. cidri</i>'s transcriptome after 16 h of fermentation, which remained stable when comparing 180 and 60 mg/L SWM YANs, while <i>S. cerevisiae</i> exhibited changes in the expression of 1,704 genes, many of them related with energy precursor metabolites, highlighting its sensitivity to low nitrogen conditions. We found that the two species could co-exist in mixed fermentation under different inoculum ratios (1:1 and 10:1) throughout the process. However, gene expression profiling revealed that <i>L. cidri</i> was significantly impacted by the presence of <i>S. cerevisiae</i>, with a more significant number of genes differentially expressed than that observed under different nitrogen conditions in single-species fermentations. The different inoculum ratios tested yielded different aroma profiles, where a higher proportion of <i>L. cidri</i> produced a broader range of aroma compounds. In conclusion, these results highlight the potential of <i>L. cidri</i> in mixed fermentations by shaping the aroma compounds in wine, offering new possibilities for fermented beverages.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101070"},"PeriodicalIF":6.2,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12143828/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144246833","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}