Food and Bioproducts Processing最新文献

{"title":"In vitro gastrointestinal digestion of a novel toffee type soft candy formulated by a latex obtained from Gundelia tournefortii L. and enriched with a lactic acid-based propolis extract","authors":"Recep Gunes ,&nbsp;Ibrahim Palabiyik ,&nbsp;Fatma Duygu Ceylan ,&nbsp;Esra Capanoglu ,&nbsp;Bayram Yurt ,&nbsp;Sefik Kurultay","doi":"10.1016/j.fbp.2024.06.003","DOIUrl":"10.1016/j.fbp.2024.06.003","url":null,"abstract":"<div><p>In this study, a toffee type soft candy product was developed for the first time with a new production process by means of using a plant based latex (kenger gum) obtained from <em>Gundelia tournefortii</em> L. D-optimal mixture design was used for the optimization of components in the kenger gum added sugared (KGS) and sugar-free (KGSF) candy samples. According to optimization step, the amounts of kenger gum that provided the best sensory scores were found as 2.16 g/100 g and 2.00 g/100 g sample for KGS and KGSF formulations, respectively, and then lactic acid (80 %) based propolis extract (LPE, 0.5 %, 1 %, 2.5 %) were added to these novel candy samples. According to the results, water activity values were determined as 0.6210–0.6315, 0.6197–0.6290 and 0.5226–0.5313 for the control, KGS, and KGSF groups, respectively. Considering the instrumental texture and color parameters, use of kenger gum and different amounts of LPE caused differences in the characteristic properties of samples. Compared to the control group, chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, and rosmarinic acid were detected in the samples with added kenger gum. The presence of both kenger gum and LPE in candy samples might have resulted with an interaction and affected the <em>in vitro</em> bioaccessibility of the phenolic compounds.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141414510","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":"Isolation and purification of a monoclonal antibody from a cell culture supernatant by multistage precipitation and solid-liquid extraction","authors":"Tomasz Rumanek ,&nbsp;Michał Kołodziej ,&nbsp;Wojciech Piątkowski ,&nbsp;Dorota Antos","doi":"10.1016/j.fbp.2024.05.016","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.05.016","url":null,"abstract":"<div><p>A process of multistage pH mediated precipitation was developed for capture and purification of a monoclonal antibody (<em>mAb</em>) from a Chinese hamster ovary cell culture (CHO) harvest. The <em>mAb</em> was separated from low molecular mass impurities (<em>LMWI</em>) and high molecular weight impurities (<em>HMWI</em>) by a sequence of two precipitation steps or by a sequence of precipitation and solid<strong>-</strong>liquid extraction (<em>SLE</em>). In the former approach, <em>HMWI</em> were precipitated from the harvest at pH 5 in the presence of polyethylene glycol (<em>PEG</em>), whereas the obtained supernatant was subsequently subjected to precipitation at pH 8 to obtain the <em>mAb</em> of 96 % chromatographic purity in a precipitate form. In the latter approach, the <em>mAb</em> was precipitated from the harvest at pH 8 in the presence of <em>PEG</em> to isolate the <em>mAb</em> from <em>LMWI</em>, then the precipitate obtained was subjected to <em>SLE</em> to extract the <em>mAb</em> of 99 % purity in a form of liquid solution. The coupling of precipitation at pH 8 and <em>SLE</em> allowed effective removal of DNA from 9260 ng/mL in the feed to 1.4 ng/mL in the product of two-stage <em>SLE</em>, and host cell proteins (<em>HCP</em>) from 300 µg/mL to 0.07 µg/mL, which was not possible by the coupling of two precipitation stages at pH 5 and 8. Therefore, the combination of precipitation and SLE can be a promising technique for capture of <em>mAbs</em> from CHO cell harvests.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141308184","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":"Fermentation-assisted extraction of polysaccharides from the roots of Codonopsis pilosula using a selected Rhizopus arrhizus strain","authors":"Jianfeng Mei,&nbsp;Shiyan Shen,&nbsp;Yang Wang,&nbsp;Yipeng Wang,&nbsp;Yu Yi,&nbsp;Guoqing Ying","doi":"10.1016/j.fbp.2024.06.004","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.06.004","url":null,"abstract":"<div><p>The roots of <em>Codonopsis pilosula</em>, also known as Codonopsis Radix, or Dangshen in the Chinese Pharmacopoeia, are plant parts commonly used for medicine and food. Polysaccharides are the major components found among the various bioactives in Codonopsis Radix and have attracted increasing attention in medicinal and functional foods in China. Currently, the methods reported for extracting Codonopsis Radix polysaccharides (CPs) still suffer from issues such as lengthy processing times, low yields, or high costs. In order to increase the extraction yield of CPs, a process of solid-state fermentation-assisted extraction using a fungus was developed in this study. Strain DS6 of <em>Rhizopus arrhizus</em> was isolated from a microbial enrichment culture on Codonopsis Radix. The yield of CPs was significantly increased after fermentation with DS6. Next, the operating conditions for the fermentation-assisted process of CP extraction were optimized. The yield of CPs extracted from the fermented Codonopsis Radix reached 24.7 % ± 0.43 %, representing a 46.2 % increase compared to the yield of CPs obtained from the unfermented Codonopsis Radix (16.9 % ± 0.35 %). The CPs extracted using the fermentation-assisted method retained their natural antioxidant activity. In conclusion, this process enhanced the yield of CPs and showed potential for industrial applications.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141308183","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":"Improving textile circular economy through banana fibers from the leaves central rib: effect of different extraction methods","authors":"Carina V. Gomes ,&nbsp;Joana C. Araújo ,&nbsp;Diego M. Chaves ,&nbsp;Raul Fangueiro ,&nbsp;Diana P. Ferreira","doi":"10.1016/j.fbp.2024.06.002","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.06.002","url":null,"abstract":"<div><p>In the last decades, the use of agricultural wastes as a source of natural cellulosic fibers has become urgent, given the growing demand for natural and synthetic fiberss. Cellulose is a renewable natural resource and the most abundant in nature, being obtained from biomass such as wood, cotton and vegetables. Banana fiber is of great interest as bananas are one of the most consumed fruits in the world. Banana fiber is extracted from the banana pseudo-stems and leaves that remain after the fruit is harvested. Added value products based on banana fiber are an innovative material with strong potential in the market. The extraction of fibers from the banana plant can be carried out mechanically, chemically, or biologically. A combination of these methods is also possible, meaning that mechanical extraction can be followed by other treatments. In this work, the extraction of banana fibers was carried out using different methods, namely, manual extraction, chemical extraction (sodium hydroxide (NaOH)), biological extraction (retting in water at room temperature and 35 ºC) and boiling water. All the extracted fibers were analyzed using Optical Microscopy, Fourier-Transform Infrared Spectroscopy coupled with an Attenuated Total Reflectance accessory (ATR-FTIR), Thermogravimetric Analysis (TGA), Field Emission Scanning Electron Microscopy (FESEM), X-ray Diffraction (XRD) and their mechanical properties were also evaluated. Fibers with diameters between 27.46 and 240.89 µm were obtained. Chemical extraction increased the tensile strength of the fibers by effectively removing non-cellulosic components, but some cellulose degradation was observed. Biological extractions removed lignin and hemicellulose, resulting in increased fiber individualization and homogeneous fiber surfaces with improved thermal properties.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0960308524001068/pdfft?md5=14724d91a40d3ebac6feb056704c90cc&pid=1-s2.0-S0960308524001068-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141286049","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":"Enhancing functional attributes of rice protein concentrate through Aspergillus awamori MTCC 6652 assisted solid-state fermentation: Development of value-added vegan smoothie","authors":"Nikhil Dnyaneshwar Patil ,&nbsp;Ankur Kumar ,&nbsp;Kandi Sridhar ,&nbsp;Prince Chawla ,&nbsp;Minaxi Sharma","doi":"10.1016/j.fbp.2024.06.001","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.06.001","url":null,"abstract":"<div><p>The study investigated the effects of solid-state fermentation using <em>Aspergillus awamori</em> MTCC 6652 on rice protein's functional properties, characteristics, and application in product formulations for varying durations (48, 72, and 96 h). Fermentation for 72 h notably enhanced the RPC's protein content by 7.83 % and improved its color profile towards lighter shades, evidenced by increased L* values and decreased a* and b* values, indicative of enzymatic degradation and pigment alteration, particularly notable after 96 h. Enhanced functional properties were observed at 72 h of fermentation, including increased protein solubility (by 9.8 %), oil and water holding capacity (by 14.33 % and 18.96 %, respectively), foaming capacity and stability (by 14.03 % and 14.11 %, respectively), and emulsifying capacity and stability (by 5.047 % and 5.69 %, respectively). Structural changes in fermented rice protein were observed through scanning electron microscopy, indicating alterations induced by <em>A. awamori</em> MTCC 6652. Fourier transform infrared spectroscopy and thermogravimetric analysis show shifts in peak positions and increased thermal stability of Fermented RPC. Additionally, microbial analysis of smoothie samples containing fermented protein showed increased microbial counts over storage time. Sensory analysis revealed comparable attributes between fermented protein-incorporated smoothies and standard smoothies initially, with slight reductions over time. This study emphasizes the considerable impact of fermentation on rice protein's properties and its potential in smoothie formulations. Overall, these findings highlight the significant impact of fermentation on the structural, chemical, and sensory properties of rice protein, thereby expanding its potential applications in smoothie formulations and potentially other food products.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141308185","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":"Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc","authors":"Daniel Henao-González ,&nbsp;Dairon David ,&nbsp;Juan Torres-Oquendo ,&nbsp;Paulo José do Amaral Sobral ,&nbsp;Oscar Vega-Castro","doi":"10.1016/j.fbp.2024.05.017","DOIUrl":"10.1016/j.fbp.2024.05.017","url":null,"abstract":"<div><p>The optimization of a strawberry-based dispersion to produce a powdered product fortified with Folic Acid (FA) and Zinc (Zn) was realized. The methodology involved production and characterization of strawberry pulp and strawberry-based dispersion, optimization of the dispersion process, and the manufacture and description of a powdered product. The optimal conditions for obtaining the strawberry-based dispersion were determined to be 11.7 % arabic gum (AG) and 23.3 % maltodextrin (MD). The recovery percentage of the powder was 71.38 %. The folic acid (FA) and zinc (Zn) contents in the strawberry powder were 272.3 mg/100 g and 0.21 %, respectively. The powder contains 20 % and 58 % of the daily reference values for pregnant mothers for FA and Zn, respectively. It is concluded that it was possible to optimize dispersion and obtain a strawberry powder fortified with AF and Zn suitable for consumption by pregnant women.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0960308524001019/pdfft?md5=dd858fb4f1ee1868d588bb40f4d66e87&pid=1-s2.0-S0960308524001019-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141277734","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":"Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization","authors":"Ronald Marsiglia-Fuentes ,&nbsp;José M. Franco ,&nbsp;Luis A. García-Zapateiro","doi":"10.1016/j.fbp.2024.05.020","DOIUrl":"10.1016/j.fbp.2024.05.020","url":null,"abstract":"<div><p>Mango is a tropical fruit that is consumed worldwide and is distinguished by its sweet and juicy flesh. Unfortunately, the peels and seeds of mango fruit are often discarded despite the fact that they contain compounds that can be valorized for certain applications. In this study, a physicochemical and hydrodynamic characterization of hydrocolloids extracted from the peel and seeds of mango fruit was performed and the impact on the microstructure and rheological behavior of derived gels, as well as the ability to form emulsions, were analyzed. The physicochemical parameters and proximate compositions of the different samples showed that the hydrocolloids extracted from the seeds are rich in proteins whereas those from the peel are rich in carbohydrates. The molecular weights calculated from the hydrodynamic characterization (M_v) are 101515 g/mol and 102,580 g/mol for hydrocolloids extracted from the peel and seeds, respectively. Dispersions of these hydrocolloids in water produced hydrogels upon heating, which exhibited a shear thinning response that can be described by the Williamson model. The ability of these hydrocolloids to form thermally-induced strong gels was monitored and analyzed by means of curing tests. Throughout thermal treatments, the storage modulus showed a significant increase, especially at concentrations greater than 2.5 wt%. Mango seeds and peel-derived hydrocolloids are also able to stabilize o/w emulsions. Derived emulsions showed D₅₀ mean diameters and zeta potential values (ζ) in the ranges from 10.04 to 82.52 μm and from -17.63 to -11.12 mV, respectively. On the basis of the observed rheological behavior of hydrogels and emulsion-forming ability, the hydrocolloids derived from mango seeds and peels possess suitable characteristics to be potentially implemented in diverse food matrices, offering functional and nutritional benefits to final consumer products.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0960308524001044/pdfft?md5=7a7849786b41ce2c42b703d7e9b1a2d1&pid=1-s2.0-S0960308524001044-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141276206","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":"Study on the colloidal and emulsifying properties of different whole-component plant-based particles","authors":"Chunxue Hao ,&nbsp;Yayuan Xu ,&nbsp;Zhuqing Dai ,&nbsp;Zhongyuan Zhang ,&nbsp;Lei Feng ,&nbsp;Dajing Li ,&nbsp;Yihong Bao","doi":"10.1016/j.fbp.2024.05.019","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.05.019","url":null,"abstract":"<div><p>In this work, nine different plant materials (lettuce, broccoli, shepherd's purse, orange peel, tangerine peel, lemon peel, lotus root, yam, and ginkgo nut) were used to prepare whole-component colloidal particles through the media milling. The colloidal properties and applicability in forming and stabilizing Pickering emulsions were investigated. The results showed that some particles exhibited good interfacial wettability. These particles could spontaneously absorb at the oil-water interface and effectively decrease interfacial tension. Pickering emulsions stabilized by broccoli colloidal particles exhibited better homogeneity and exceptional stability. While others were unstable to creaming/sedimentation. After slight stratification, the Pickering emulsions stabilized by fruit peel colloidal particles formed a solid gel unexpectedly. The Pickering emulsions stabilized by starch-based colloidal particles were rapidly stratified and coalesced during storage. Colloidal particles prepared from green vegetables and fruit peels demonstrated superior emulsifying capabilities than starch-based colloidal particles. This study indicates that broccoli can be a renewable source of whole-component plant-based stabilizers. It will provide valuable information for the exploitation of natural particle stabilizers and expand the application of plant resources in the food industry.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141303825","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":"An eco-friendly and up-scalable approach to extract canthaxanthin from yeast cells","authors":"Ana M. Pereira ,&nbsp;Joana Durão ,&nbsp;Joana Odila Pereira ,&nbsp;Carlos Ferreira ,&nbsp;Margarida Faustino ,&nbsp;Ana Sofia Oliveira ,&nbsp;Carla F. Pereira ,&nbsp;Manuela E. Pintado ,&nbsp;Ana P. Carvalho","doi":"10.1016/j.fbp.2024.05.015","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.05.015","url":null,"abstract":"<div><p>Canthaxanthin is a naturally occurring ketocarotenoid pigment present in plants, algae, bacteria and some fungi. In addition to its coloring role, canthaxanthin has an excellent antioxidant activity, thus having additional market demands in the feed, food, cosmetic and pharmaceutical industries. Canthaxanthin can be directly isolated from its natural source or produced by chemical synthesis, but these strategies either result in low yields, or use hazardous solvents, respectively. Therefore, the biosynthesis of canthaxanthin using microbial cell factories is becoming an advantageous alternative. Furthermore, microbial synthesis represents an economic and sustainable approach as it enables the use of agriculture and industrial wastes as substrates. In this work, the extraction, recovery and purification of canthaxanthin from modified yeasts using food grade solvents and up-scalable methodologies was studied. The resulting canthaxanthin-enriched extract was characterized (UV-Vis, PXRD and SEM) and quantified (HPLC), resulting in a canthaxanthin purity of 43.7 % (w/w).</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141240823","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":"A simulation system to study the types and causes of browning in concentrated orange juice during storage","authors":"Yangyang Chen ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Yaping Liu","doi":"10.1016/j.fbp.2024.05.018","DOIUrl":"10.1016/j.fbp.2024.05.018","url":null,"abstract":"<div><p>Orange juice is highly popular among consumers for its unique taste, flavor, and nutritional value. However, orange juice is susceptible to browning, resulting in loss of quality. The browning of orange juice is complex, especially non-enzymatic browning (NEB), and its main mechanism has not been reported. In this study, the browning of concentrated orange juice (COJ) was determined to be NEB during storage by detecting polyphenol oxidase and peroxidase activities. A simulation system based on the main components of COJ was established to explore the main mechanisms of NEB. The browning products (5-HMF, A₂₉₄) and browning indexes (BI values, <em>∆E</em>) of the simulation system showed that the contribution of the Maillard reaction (0.085) to browning was slightly greater than ascorbic acid degradation (0.078) and 28 times greater than caramelization reaction (0.003). This suggests that ascorbic acid degradation and the Maillard reaction are the main factors to NEB of COJ, while the caramelization reaction and phenolic oxidation can be ignored. Moreover, the browning in the early stage of storage was mainly caused by the degradation of ascorbic acid, and the later stage was Maillard reaction. In summary, the browning of COJ during storage is mainly caused by ascorbic acid degradation and Maillard reaction with different stages of action. Developing browning inhibition strategies for COJ should focus on the main browning factors at different stages to regulate browning more precisely and protect the quality.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141191621","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}