Current Research in Food Science最新文献

{"title":"Sprouting facilitates the antiglycative effect of black soybean (Glycine max (L.) Merr.) by promoting the accumulation of isoflavones","authors":"","doi":"10.1016/j.crfs.2024.100827","DOIUrl":"10.1016/j.crfs.2024.100827","url":null,"abstract":"<div><p>The exposure of advanced glycation end products (AGEs) can induce chronic inflammation, oxidative stress, and accelerated aging, contributing the onset and progression of many diseases especially diabetic complications. Therefore, the searching of antiglycative foods is of practical significance, which may serve as a strategy in the attenuation of AGEs-associated diseases. In this study, we evaluated the antiglycative potential of some beans and bean sprouts that were common in our daily life. The results revealed that sprouting enhanced the antiglycative activity of beans, with black soybean sprouts demonstrating the highest efficacy (4.92-fold higher than the unsprouted beans). To assess practical implications, we examined the antiglycative activity of black soybean sprouts in pork soup, a popular food model that incorporates sprouts. Our findings confirmed the inhibitory effect on a dose-dependent manner. Through open column fractionation, we identified isoflavones and soyasaponin Bb as the candidates responsible for these effects. Additionally, compare to the unsprouted black soybeans, we found significant increases in the levels of antioxidative properties (2.51-fold), total phenolics (7.28-fold), isoflavones, and soyasaponin Bb during the sprouting process. Further studies determined that genistein, genistin, and daidzin were the major antiglycative compounds in black soybean sprouts. Collectively, this study emphasizes the benefits of sprouted beans and offers foundation for the development of functional sprouting foods.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001539/pdfft?md5=58a0e84579a5500826ee62fb662c764e&pid=1-s2.0-S2665927124001539-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142095388","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 relationship between metal ion valency and electron transfer in copigmentation processes of cyanidin-3-O-glucoside in simulated fruit wine solutions","authors":"","doi":"10.1016/j.crfs.2024.100849","DOIUrl":"10.1016/j.crfs.2024.100849","url":null,"abstract":"<div><p>In this experiment, five metal ions (K⁺, Mg²⁺, Al³⁺, Ga³⁺, and Sn⁴⁺) were utilized as copigments to investigate their copigmentation processes with cyanidin-3-<em>O</em>-glucoside (C3OG) in simulated fruit wine solutions. The color characteristics were analyzed using Glories and CIELAB methods, and the copigmentation effects were determined spectrophotometrically. Thermodynamic parameters, including the equilibrium constant (<em>K</em>) and standard Gibbs free energy (Δ<em>G</em>°), were calculated to comprehend the binding affinity between metal ions and C3OG. Ultra-fast femtosecond spectroscopy was employed to monitor the photoinduced electron transfer process between C3OG and cations. Theoretical calculations were also conducted to support experimental findings. The results revealed that the presence of metal ions significantly enhanced the color intensity of C3OG in simulated fruit wine solutions. Higher valency cations, particularly Sn⁴⁺, Ga³⁺, and Al³⁺, exhibited superior copigmentation effects, resulting in significant bathochromic and hyperchromic changes. Thermodynamic analysis confirmed that the interaction between C3OG and metal ions was spontaneous and exothermic. Ultra-fast femtosecond spectroscopy demonstrated that electron transfer from C3OG to metal ions occurred, with the efficiency of transfer being dependent on valency. Theoretical calculations corroborated the experimental results by highlighting the role of metal ions in stabilizing C3OG/metal complexes through electron transfer. The findings presented in this study contribute to a more comprehensive understanding of pigment/metal complexes and the underlying chemistry behind fruit wine color. Furthermore, it advances the theoretical foundation of copigmentation and broadens its applications in the beverage industry.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001758/pdfft?md5=d5fb2735b31c894aadedd211c12a34bb&pid=1-s2.0-S2665927124001758-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241416","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":"Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)","authors":"","doi":"10.1016/j.crfs.2024.100856","DOIUrl":"10.1016/j.crfs.2024.100856","url":null,"abstract":"<div><p>The study explored the use of current fluid dynamics drying technology for apricot abalone mushroom, examining how different output voltages (15, 25, and 35 kV) affected drying characteristics, microstructure, and volatile components. Comparisons were made with samples dried using hot air drying (HAD) and natural air drying (AD). Results revealed that HAD had the fastest drying rate at 0.29664(g·h⁻¹). However, apricot abalone mushroom treated with electrohydrodynamic drying (EHD) maintained a color closer to fresh samples, exhibited a 21% increase in the ordered structure of protein secondary structure, a 12.5-fold increase in bound water content, and the most stable cell structure compared to HAD and AD treatments. A total of 83 volatile organic compounds were identified in the apricot abalone mushroom, with alcohols and aldehydes being the most prominent in terms of threshold and relative content, peaking in the 35 kV treatment group. These findings provide both experimental and theoretical insights into applying current fluid dynamics for drying apricot abalone mushroom.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001825/pdfft?md5=94ade16051654e3e02d810ac019387ab&pid=1-s2.0-S2665927124001825-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241553","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":"Chitosan dual gel-like functionalized with flavonoid extract and cinnamaldehyde oil using dual cross-linking agents: Characterization, antioxidant, and antimicrobial effects","authors":"","doi":"10.1016/j.crfs.2024.100826","DOIUrl":"10.1016/j.crfs.2024.100826","url":null,"abstract":"<div><p>This study evaluated antioxidant and antimicrobial properties of chitosan gel (Cs-gel) functionalized with cinnamaldehyde oil (CN) and orange peel-derived flavonoid extract (Fs) using the ionic-gelation method. Results showed that the encapsulation efficiencies of CCF-9 and CCN were 83.14 ± 3.34 and 80.56 ± 1.17%, respectively. The interaction of CN or Fs on Cs-gel indicates the presence of H-bonding formation, as observed by UV–vis spectroscopy, Fourier transform infrared spectrophotometry (FTIR), and Raman-spectroscopy showed a good corroboration with Surflex-dock findings. Scanning electron microscopy also showed the integration that occurred between Cs and both ligands, which was further supported with X-ray diffraction and X-Ray photoelectron spectroscopy spectra. The textural properties of CCF-5 gel showed high hardness, chewiness, and gumminess values, indicating that the integration of Fs and CN altered the microstructure of Cs-gel. Chotison-functionalized based gels exhibited higher antioxidant abilities against DPPH and ABTS free radicals than Cs-gel. The CCF-9 gel showed a good inhibition value of 29.91 ± 1.22 and 93.61 ± 2.12% against <em>Penicillium expansum</em> and <em>Alternaria westerdijkiae</em>, respectively. Additionally, CCF-9 inhibition zones against <em>Staphylococcus aureus</em>, <em>Escherichia coli</em>, and <em>Bacillus cerues</em> were 28.65 ± 0.05, 27.69 ± 0.04, and 26.16 ± 0.02 mm, respectively. These findings demonstrated the potential antioxidant and antimicrobial effects of functionalized chitosan gel indicating its potential as a bioactive additive for food preservation.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001527/pdfft?md5=5bd3e60943c095b24b1c98c4f0306911&pid=1-s2.0-S2665927124001527-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142229774","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":"Efficient recovery of functional biomolecules from shrimp (Litopenaeus vannamei) processing waste for food and health applications via a successive co-culture fermentation approach","authors":"","doi":"10.1016/j.crfs.2024.100850","DOIUrl":"10.1016/j.crfs.2024.100850","url":null,"abstract":"<div><div>This study developed a food-grade fermentation process that efficiently isolated proteins and minerals from shrimp-processing waste (SPW). The in vitro antioxidant and enzyme inhibitory effects of SPW hydrolysates obtained from the fermentation process were investigated. SPW broths were prepared from the head (SPW-SH) and body carapace (SPW-SS) of Pacific white shrimp (<em>Litopenaeus vannamei</em>) and fermented using a 5-day successive co-culture fermentation approach with <em>Bacillus amyloliquefaciens</em> TISTR-1880 and <em>Lactobacillus casei</em> TBRC-388. This bacterial combination demonstrated optimal efficiency in extracting proteins (up to 93% deproteinization) and minerals (up to 83% demineralization) from SPW samples compared with other studied co-culture combinations. The resulting SPW-SH and SPW-SS hydrolysates were rich in proteins (∼70 and ∼59 g/100 g dry weight, respectively). They exhibited significantly enhanced antioxidant potential compared to their corresponding non-fermented controls at up to 2.3 and 3.7-fold higher, respectively as determined by the ORAC, FRAP, and DPPH radical scavenging assays. The two SPW hydrolysates also had significantly higher inhibitory activities against angiotensin-converting enzyme, α-amylase, and lipase than the controls, indicating their improved anti-hypertension, anti-diabetes, and anti-obesity properties, respectively; however, both SPW-SH and SPW-SS hydrolysates did not inhibit α-glucosidase at the tested concentrations. The SPW hydrolysates produced in this study showed high potential for use as functional ingredients in food and nutraceutical products. Knowledge gained from this study can promote the prospective valorization of industrial SPW as an inexpensive source of functional biomolecules for food-related applications using a fermentation approach. This will increase the commercial value of SPW and reduce the environmental impact.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400176X/pdfft?md5=5fdfd4f6f23ff7424ae01a3ef7c2ef77&pid=1-s2.0-S266592712400176X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142315961","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":"Rheology of paste-like food inks for 3D printing: Effects of nutrient and water content","authors":"","doi":"10.1016/j.crfs.2024.100847","DOIUrl":"10.1016/j.crfs.2024.100847","url":null,"abstract":"<div><div>This research delves into understanding the effects of composition on the rheological response of multi-component food inks for 3D food printing. Accordingly, the motivation is to decouple the nutrient and water content effects on the rheology. We formulated inks by combining pea fractions with water and employing a water-holding-capacity based hydration method. Rheology is characterized by steady shear rate and oscillatory strain amplitude sweeps. Strain sweep curves infer that the deformation response of all inks follows a similar trend, and samples sharing the same macronutrient formulation are mapped to a master curve after scaling with the elastic plateau modulus. Samples sharing the same macronutrient formulation mapped to a master curve after scaling with the elastic modulus. Shear rate testing showed that the inks were shear thinning yield stress materials. Shear rate sweeps also collapsed on a master curve scaled by the yield stress and critical shear rate on the y and x axes. The yield stress and the plateau modulus appeared to be controlled by the water content, while the shear and strain thinning exponents were independent of the formulations, inferring that the rheology is scaled by the water content while preserving the shear thinning response. Observing the independence of the rheological properties from the nutrient composition and scalability of the rheology by the water content provided a step forward in developing formulations with various nutrient content at desired ow properties, which promises personalized nutrition. Furthermore, the study shows the applicability of various rheological techniques, which are expected to contribute to the literature on the rheology of granular pastes.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420522","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":"The inhibition effect and mechanism of typical hydrocolloids on the formation of heterocyclic amines: A study based on quantum chemical computation analysis","authors":"","doi":"10.1016/j.crfs.2024.100862","DOIUrl":"10.1016/j.crfs.2024.100862","url":null,"abstract":"<div><div>Hydrocolloids, as thickeners, have been receiving increasing attention from researchers. Although they exhibit significant free radical quenching abilities, which demonstrate potential heterocyclic amines (HAs) inhibitory capabilities by blocking the free radical pathway, the inhibitory effect and mechanism are still unclear. This study investigated the effects of three typical hydrocolloids (alginic acid, chitosan, and carrageenan) on both free and bound HAs in fried meatballs, along with their mechanisms of free radical quenching using density functional theory. The result showed that all three hydrocolloids can effectively inhibit the generation of HAs. The maximum inhibition rate reached 33.33% for free HAs and 23.18% for bound HAs. Phenylacetaldehyde, glyoxal and methyl glyoxal, were significantly inhibited, indicating that hydrocolloids alleviated the production of HAs by inhibiting the generation of intermediates. At moment, three hydrocolloids effectively inhibited the generation of total free radicals. Frontier orbital and density functional theory analysis revealed that carrageenan had the lowest HOMO-LUMO energy gaps, ionization potential, highest nucleophilic index, chemical potential, and was more likely to react with free radicals. The results of this study indicate that three hydrocolloids can effectively inhibit HAs and provide theoretical support for their applications in food processing and safety.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420521","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":"Effective collection of protein-enriched cells from green tea residue: An innovative process for leaf protein production","authors":"","doi":"10.1016/j.crfs.2024.100902","DOIUrl":"10.1016/j.crfs.2024.100902","url":null,"abstract":"<div><div>Green tea residue (GTR) contains a high protein content. However, the protein in GTR can't be effectively extracted using traditional methods. Thus, a novel method using ethylenediamine tetraacetic acid (EDTA), ammonium oxalate, or Celluclast® 1.5 L were used to disperse leaf tissues and to collect mesophyll cells to enrich the protein. Compared with EDTA or ammonium oxalate treatment, Celluclast® 1.5 L treatment achieved the highest amounts of mesophyll cells, about 2.7 × 10⁶ g⁻¹ of GTR. The number of collected mesophyll cells was positively and linearly correlated with the extraction rate of glucose and xylose, indicating that cellulose and hemicellulose were key components influencing cell collection. Celluclast® 1.5 L treatment enriched the protein content by 1.65 times in collected mesophyll cells to 50% protein content with a protein recovery of 88%, providing a novel scheme to obtain high-quality leaf protein for the food industry.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572519","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":"Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins","authors":"Huijuan Yang ,&nbsp;Zhizhao Chen ,&nbsp;Haifeng Wang ,&nbsp;Danping Jin ,&nbsp;Xiaoqi Wang ,&nbsp;Fan Wang ,&nbsp;Xuejiang Cen ,&nbsp;Jinsong Liu ,&nbsp;Qing Shen","doi":"10.1016/j.crfs.2023.100651","DOIUrl":"10.1016/j.crfs.2023.100651","url":null,"abstract":"<div><p>Myofibrillar proteins (MPs) are an important nutritional supplement and have great significance in sports training and rehabilitation therapy. Currently, MPs preservation is still disputed since they are vulnerable to degradation, polymerization, and denaturation. Freeze-drying is an emerging technology for protein preservation, its effects on the functionality of MPs from different sources have not yet been thoroughly studied. This study aims to evaluate the performance differences of freeze-drying in maintaining the functional characteristics of MPs from fish and mammalian sources, providing valuable insights for the processing and preservation of MPs, and providing nutritional support for nursing and rehabilitation. The results showed that freeze-drying was an efficient method for protein preservation, and the effects of freeze-drying on both fish and mammalian sources MPs were significant (<em>p</em> &lt; 0.05) consistent. Specifically, whether before and after freeze-drying, the solubility of fish MPs (FMPs) was significant (<em>p</em> &lt; 0.05) lower than that of mammalian MPs, while the foaming and emulsifying properties were significant (<em>p</em> &lt; 0.05) higher than those of beef and sheep MPs (BMPs and SMPs, respectively). Furthermore, the most efficient protein concentration for freeze-drying was 10 mg/mL, and with this concentration, the gel strengths of BMPs and SMPs showed an insignificant difference (<em>p</em> &gt; 0.05) after freeze-drying.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002198/pdfft?md5=11965e9e8a655f6583513c0a30adb9bf&pid=1-s2.0-S2665927123002198-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139020572","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":"Edible nano-encapsulated cinnamon essential oil hybrid wax coatings for enhancing apple safety against food borne pathogens","authors":"Yashwanth Arcot ,&nbsp;Minchen Mu ,&nbsp;Yu-Ting Lin ,&nbsp;William DeFlorio ,&nbsp;Haris Jebrini ,&nbsp;Angela Parry-Hanson Kunadu ,&nbsp;Yagmur Yegin ,&nbsp;Younjin Min ,&nbsp;Alejandro Castillo ,&nbsp;Luis Cisneros-Zevallos ,&nbsp;Thomas M. Taylor ,&nbsp;Mustafa E.S. Akbulut","doi":"10.1016/j.crfs.2023.100667","DOIUrl":"10.1016/j.crfs.2023.100667","url":null,"abstract":"<div><p>Post-harvest losses of fruits due to decay and concerns regarding microbial food safety are significant within the produce processing industry. Additionally, maintaining the quality of exported commodities to distant countries continues to pose a challenge. To address these issues, the application of bioactive compounds, such as essential oils, has gained recognition as a means to extend shelf life by acting as antimicrobials. Herein, we have undertaken an innovative approach by nano-encapsulating cinnamon-bark essential oil using whey protein concentrate and imbibing nano-encapsulates into food-grade wax commonly applied on produce surfaces. We have comprehensively examined the physical, chemical, and antimicrobial properties of this hybrid wax to evaluate its efficacy in combatting the various foodborne pathogens that frequently trouble producers and handlers in the post-harvest processing industry. The coatings as applied demonstrated a static contact angle of 85 ± 1.6°, and advancing and receding contact angles of 90 ± 1.1° and 53.0 ± 1.6°, respectively, resembling the wetting properties of natural waxes on apples. Nanoencapsulation significantly delayed the release of essential oil, increasing the half-life by 61 h compared to its unencapsulated counterparts. This delay correlated with statistically significant reductions (p = 0.05) in bacterial populations providing both immediate and delayed (up to 72 h) antibacterial effects as well as expanded fungal growth inhibition zones compared to existing wax technologies, demonstrating promising applicability for high-quality fruit storage and export. The utilization of this advanced produce wax coating technology offers considerable potential for bolstering food safety and providing enhanced protection against bacteria and fungi for produce commodities.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002356/pdfft?md5=7e44ed03ea5141c055330f77476a6547&pid=1-s2.0-S2665927123002356-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139129086","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}