Food Science and Technology International最新文献

{"title":"Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus.","authors":"Nik Zuhairah Nik Zainal Abidin, Nurul Aimiza Shamsuddin, Nur Raudhatul Syahindah Mohd Radzi, John Tang Yew Huat, Ismail Ishamri","doi":"10.1177/10820132241299840","DOIUrl":"https://doi.org/10.1177/10820132241299840","url":null,"abstract":"<p><p>The study investigated phosphate's effects on tenderness and lipid oxidation in beef cooked sous-vide. Semitendinosus beef cuts were treated with 0.15% and 0.3% sodium tripolyphosphate (STPP), and plain water (0% STPP). These cuts were then sous-vide cooked at two different temperatures, 60 °C and 70 °C, for two different durations, 3 h and 6 h. Analytical techniques including Warner-Bratzler shear force (WBSF), pH, thiobarbituric acid reactive substances (TBARS), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR) were employed. STPP concentration did not yield a statistically significant impact on the pH and FTIR spectrum of sous-vide beef (<i>p</i> > 0.05). However, STPP markedly enhanced tenderness by loosening the myofibril structure (observed in SEM) and weakening myosin and actin bands (observed in SDS-PAGE). This improvement led to lower WBSF values with 0.3% STPP, particularly noticeable at 60 °C for 6 h. Additionally, 0.3% STPP delayed lipid oxidation, evidenced by lower oxidation values after 4 weeks of refrigerated storage at 4 °C. These findings highlight STPP's potential to improve tenderness and lipid oxidation stability in sous-vide beef.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241299840"},"PeriodicalIF":1.8,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142779736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of pulsed electric field treated on quality of curd.","authors":"Birwal Preeti, Menon Rekha Ravindra, M Shivaram, Deshmukh P Gajanan, Azad Mandeep Singh","doi":"10.1177/10820132231193479","DOIUrl":"10.1177/10820132231193479","url":null,"abstract":"<p><p>Pulsed electric field (PEF) is a potential pre-treatment technique to improve the quality of milk by reducing its microbial load. The present study aims at addressing this issue with respect to a popular fermented dairy product, that is, curd. Milk was treated with high voltage and frequency (55 kV and 90 Hz) square waves of pulse width 900 µs for 100 s. Curd samples were prepared with conventional heat treatment (CHT), PEF-treated milk subjected to CHT (PT-CHT), and PEF-treated milk (PT). PT samples resulted in curd with higher acidity (0.17 ± 0.005% LA) and microbial load (6.65 ± 0.27 log CFU/g), while the PT-CHT samples resulted in curd with better whey holding capacity. The firmness recorded for CHT, PT-CHT, and PT was 1.15 ± 0.05, 1.32 ± 0.04, and 0.91 ± 0.03 N, respectively. PT-CHT showed a higher viscosity index, that is, 0.207 ± 0.005 g. Sensorial properties showed the acidic nature of PT-curd with greater syneresis and softer texture resulted in its poorer sensory scores for texture. Shelf-life analysis showed no significant difference between curd prepared using the CH and PT-CHT up to 12 days. The study demonstrated the potential of employing PEF with CHT for improving the texture and shelf life of curd without impacting its quality.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"731-740"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10332269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage.","authors":"Youhui Zhang, Yu Kong, Yanjun Yan, Feng Gao, He Ma, Changjin Liu","doi":"10.1177/10820132231176875","DOIUrl":"10.1177/10820132231176875","url":null,"abstract":"<p><p>This study aimed to improve the physical stability of ultra-high temperature (UHT) oat beverage by adding hydrophilic colloids (guar gum [GG] and xanthan gum [XG]) and a natural emulsifier (soluble soybean polysaccharide [SSPS]). The stability of the oat beverage was characterized by particle size, zeta potential, rheological properties, Fourier-transform infrared (FTIR) spectroscopy, backscattered light intensity (ΔBS), and microstructure. The results indicated that XG reduced the average particle size and size distribution of the beverage, indicating that XG could prevent particle aggregation. GG increases the apparent viscosity of the oat beverage without affecting the zeta potential. When SSPS was added to the oat beverage, it increased the absolute value of the zeta potential and the infrared absorption peak intensity, while the average particle size and backscattered light intensity (ΔBS) decreased, resulting in a more uniform microstructure. The zeta potential reached a maximum value of 32.12 when GG, XG, and SSPS were combined, indicating that the physical stability of the oat beverage was effectively improved when all three were present simultaneously. This study may provide some suggestions for the industrial production of low-viscosity cereal beverages with good stability.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"764-772"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9615273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties.","authors":"Fatemeh Raiesi Ardali, Anousheh Sharifan, Seyed M E Mosavi, Amir M Mortazavian, Behrooz Jannat","doi":"10.1177/10820132231186170","DOIUrl":"10.1177/10820132231186170","url":null,"abstract":"<p><p>Rice milling by-products extract and Persian grape syrup (Persian grape molasses), as the proper alternatives for milk ingredients and sucrose, respectively, can be considered a promising way to produce functional milk analogs. In this study, we studied the production of rice milling by-product extracts via the subcritical water extraction method, as a green method. The optimum extract was then fermented by <i>Lactobacillus casei</i> and <i>Lactobacillus plantarum</i>, and the different physicochemical, sensory, and rheological properties and the viability of these lactic acid bacteria were assessed during fermentation and certain intervals of 28-day storage. Considering rheological properties, the optimum rice milling by-product extract was recognized based on DOE analysis and the rheological curves of fermented drinks and Persian grape molasses were fitted by Herschel-Bulkley and Bingham models, respectively. The extract and also milk analog had excellent fitness with Herschel-Bulkley model, and this fermented milk analog showed a drop in the consistency index, flow behavior, and yield stress during the 28-day storage. According to the results, the viable cell count of <i>Lactobacillus plantarum</i> and <i>Lactobacillus casei</i> remained at 10⁶-10⁸ colony forming unit/mL after 28-day storage, which showed a combination of rice milling by-product ingredients and inulin had a positive effect on the survival rate of lactic acid bacteria. An increase in values of total phenolic compounds, as well as antioxidant activity observed during fermentation; however, these compounds dropped considerably during storage as a result of degradation and interaction with other compounds. Moreover, in terms of sensory evaluation, <i>Lactobacillus plantarum</i> drinks provided the highest overall acceptability among other samples on the 28th day.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"773-787"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9754640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization and qualitative evaluation of cassava starch-chitosan edible food wrap enriched with culinary leaf powders for eco-friendly food packaging applications.","authors":"Mohandas Prithiviraj, Abhilash Sasidharan, Bindu Murali Krishna, Sarsan Sabu, Kappat Valiyapeediyekkal Sunooj, Kiliyanamkandy Anoop, Johnsy George","doi":"10.1177/10820132231179492","DOIUrl":"10.1177/10820132231179492","url":null,"abstract":"<p><p>Cassava starch-based edible food wraps were prepared by incorporating leaf powder from Indian curry leaf and Malabar bay leaf, reinforced with different (0.2, 0.4, 0.6, 0.8) wt.% of chitosan. Eleven combinations of films were prepared and their sensory acceptability, physical properties, Fourier-transform infrared spectroscopic (FTIR) spectrum, and scanning electron microscopy (SEM) image, were evaluated. The thickness of the films ranged from 0.198  ±  0.12 to 0.372  ±  0.27 mm. Tensile strength was reported to be the highest (40.71  ±  1.21 MPa) in the curry leaf powder incorporated sample. Maximum elongation at break was reported by bay leaf powder incorporated (5.8  ±  1.59%) sample. The Young's modulus values were observed to be increasing along with the concentration of chitosan. Maximum seal strength values were reported by curry leaf powder incorporated film with 0.8% chitosan (2.93  ±  0.22 N/mm). The leaf powder incorporated samples reported a higher flavonoid content compared to the control. The color analysis (L*, a*, b*) of the films was identical to the natural leaf color. The SEM images indicated a rough texture for the leaf powder incorporated films. The FTIR evaluation confirmed the presence of the respective functional groups. The statistical evaluation done by statistical package for social sciences software showed that all the data were significantly different (<i>P</i> ≤ 0.05.). The study demonstrated the potential of incorporation of leaf powder and chitosan to enhance the properties of starch-based edible packaging.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"751-763"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9565546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere.","authors":"Antonella Barriga Lourenco, Victoria Casajús, Romina Ramos, Facundo Massolo, Corel Salinas, Pedro Civello, Gustavo Martínez","doi":"10.1177/10820132231195379","DOIUrl":"10.1177/10820132231195379","url":null,"abstract":"<p><p>Kale is becoming an important vegetable worldwide, mainly due to its nutritional properties. Kale leaves can be marketed whole, although minimal processing is also in demand. In this article, it was analyzed the effect of packaging in a modified atmosphere of fresh-cut kale leaves stored at 20 °C and 4 °C. Kale leaves were cut into 4 × 4 cm strips and stored in low-density polyethylene bags. Samples processed in the same way but stored in PVC were used as controls. Leaves kept in a modified atmosphere showed a delay in color change with Hue values from about 130 to 120 under PMA against 130 to 100 in control group (CTR) leaves. Chlorophyll degradation was also delayed in both storage temperatures. Samples stored under PMA showed about two times the levels of total chlorophylls with respect to CTR samples at the end of the storage. No changes in total sugar content were detected during storage and no differences were detected between control and modified atmospheres stored samples. Samples maintained in a modified atmosphere showed a lower decrement in soluble proteins and a lower rate of RUBISCO degradation at both temperatures. The relation of RUBISCO content PMA/CTR ranged from 1 to about 3 toward the end of storage No changes in phenols content were found when comparing control and treated samples. However, flavonoid and the antioxidant contents increased in samples stored in modified atmospheres with respect to their controls. We demonstrated that storage in modified atmospheres could be an adequate and simple methodology to extend postharvest life of this minimally processed product at both ambient and refrigerated storage.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"713-721"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10052202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of physicochemical parameters, bioactive compounds, biological activities, and nutritional value of the most two commercialized pollen types of date palm (<i>Phoenix dactylifera</i> L.) in Morocco.","authors":"Saad Salhi, Mouad Chentouf, Hasnaâ Harrak, Abdellatif Rahim, Cansel Çakir, Dilaycan Çam, Mehmet Öztürk, Naima Hamidallah, Jean-François Cabaraux, Bouchra El Amiri","doi":"10.1177/10820132231168914","DOIUrl":"10.1177/10820132231168914","url":null,"abstract":"<p><p>The pollen of date palm (<i>Phoenix dactylifera</i> L.) is known for its nutritional value and implications as a health-promoting component. Due to its low cost, date palm pollen crushed with its spadix is more widely commercialized and used in Morocco than pure date palm pollen free of spadix. Thus, this study aimed to assess the physicochemical and phytochemical parameters, biological activities, and nutritional value of the two pollen types: Pure date palm pollen and date palm pollen crushed with its spadix. Various physicochemical parameters were determined, including humidity, water activity (<i>a</i>_w), total soluble solids, ash content, and color parameters (<i>L*</i>, <i>a*</i>, <i>b*</i>, <i>C*_ab</i>, and <i>h_ab</i>). Additionally, the phenolic compound profiles were analyzed, and the <i>in vitro</i> antioxidant, enzyme inhibitory, and antidiabetic activities were assessed for both pure date palm pollen and date palm pollen crushed with its spadix. Furthermore, the nutritional value was evaluated by determining protein and carbohydrate contents, and mineral and fatty acid profiles. The results have revealed that pure date palm pollen had higher humidity, a_w, <i>L*</i>, and <i>h_ab</i> color parameters than date palm pollen crushed with its spadix, but lower total soluble solid and ash contents. The main phenolic compounds in pure date palm pollen were ellagic acid, rutin, fisetin, and quercetin, whereas date palm pollen crushed with its spadix contained mainly catechin, chlorogenic acid, <i>p</i>-coumaric acid, ferulic acid, and rutin. Moreover, pure date palm pollen showed greater <i>in vitro</i> antioxidant activity, while date palm pollen crushed with its spadix had higher enzyme inhibitory and antidiabetic activities. PDPS was the richest source of proteins, carbohydrates, minerals, and saturated fatty acids, while date palm pollen crushed with its spadix was a better source of unsaturated fatty acids, which are mainly represented by linoleic acid. In conclusion, although date palm pollen crushed with its spadix is the most widely consumed type, its nutritional value is lower than that of pure date palm pollen. Thus, pure date palm pollen could potentially serve as a better source of many bioactive compounds, making it a viable supplement for various health applications.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"788-798"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9665479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of bioactivities of <i>Pistacia vera</i> L. hull extracts as a potential antimicrobial and antioxidant natural source.","authors":"Gamze Seker, Meltem Yesilcimen Akbas","doi":"10.1177/10820132231193478","DOIUrl":"10.1177/10820132231193478","url":null,"abstract":"<p><p><i>Pistacia vera</i> L. hull, a the major byproduct of pistachio processing, is a source of functional compounds with antioxidant and antimicrobial activities. The extraction of these natural compounds from pistachio hulls and their use instead of synthetic chemicals has gained great attention. In this work, the phytochemical contents and antioxidant and antimicrobial activities of pistachio hull ethanolic (PVE) and aqueous (PVD) extracts obtained by microwave-assisted extraction (MAE) were investigated. Gallic acid (1.9 and 1.5 mg/g dw), quercetin (0.025 and 0.009 mg/g dw), total phenolic (23.3 and 14.7 mg GAE/g dw) and flavonoid (5.0 and 2.9 mg QE/g dw) contents and antioxidant activities (SC₅₀ 0.63 and 0.56 mg/mL) of PVE and PVD extracts were determined, respectively. The extracts exhibited antimicrobial effects against <i>Enterococcus faecalis, Staphylococcus aureus, Streptococcus uberis, Bacillus cereus,</i> and <i>Bacillus subtilis</i>. Minimal inhibitory concentrations (MICs, 0.8-49.0 and 9.6-82.5 mg/mL) and the minimal bactericidal concentrations (MBCs, 1.3-99.1 and 15.5-150.0 mg/mL) of PVE and PVD extracts were determined, respectively. Kill curves revealed that PVE and PVD extracts could inhibit the growth of bacteria. It was shown that PVE and PVD extracts could represent a good economical source of functional and bioactive compounds.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"722-730"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10316564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation and nutritional characterisation of protein concentrate prepared from foxtail millet (<i>Setaria italica</i>).","authors":"Niharika Sachdev, Sangeeta Goomer, Laishram Rajender Kumar Singh, Rimpy Kaur Chowhan","doi":"10.1177/10820132231159819","DOIUrl":"10.1177/10820132231159819","url":null,"abstract":"<p><p>Plant-based protein sources as a sustainable alternative to animal sources are highly relevant for food and dietary supplements industries. Plant proteins are becoming popular as an eco-friendly source for meeting global protein requirements due to their importance in nutrition, management of metabolic diseases, biological activities, functionality in processed food products and their low carbon footprints. We applied biochemical protein extraction protocol and prepared protein concentrate from an underutilised cereal, foxtail millet, with plausible applications in foods and supplements. Herein efforts were utilised to obtain foxtail millet protein (FMP) concentrate by means of standardisation of processes of extraction cum isolation. The conditions including flour to solvent ratio, extraction-precipitation pH, dissolution time, etc. were optimised to significantly improve protein yield and recovery. The FMP concentrate prepared was also analysed for nutritional composition, bioactive compounds, amino acid content and digestion properties in comparison to packaged brown rice protein concentrate. The protein concentrate prepared was found to have high digestibility, rich in essential amino acids with good phenolic and flavonoid content, thereby making it a potential sensory and antioxidant additive for food/pharmaceutical applications.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"699-712"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9396450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of biodegradable colorimetric films based on purple tomatoes anthocyanins loaded chitosan and polyvinyl alcohol in pork meat.","authors":"Li Yana, Chen Zhiwei, Zhang Yunuo, Wu Jingxi","doi":"10.1177/10820132231193616","DOIUrl":"10.1177/10820132231193616","url":null,"abstract":"<p><p>A series of biodegradable colorimetric films were prepared by using chitosan and polyvinyl alcohol as matrix, in which, the weight ratio of chitosan: Polyvinyl alcohol was 100: 0, 80: 20, 50: 50, 20: 80, or 0: 100, with addition of 10% (w/w, relative to chitosan) anthocyanins extracted from purple tomatoes (purple tomatoes anthocyanin) as pigment. The aim of this study was to observe the effect of weight ratio (chitosan: Polyvinyl alcohol) on the mechanical properties, contact angle, swelling rate, pH sensitivity, antioxidant properties of chitosan-polyvinyl alcohol/purple tomatoes anthocyanins films, and the antibacterial activity of films produced for pork packaging. In addition, the films as a smart colorimetric indicator for monitoring the freshness of pork was investigated. The results showed that as the ratio of chitosan to polyvinyl alcohol decreases, the elongation at break, hydrophilicity, and swelling rate of the films increased especially from 16.5% to 174.2% for elongation at break and 93.0° to 53.8° for water contact angle, however, the tensile strength decreased from 67.3 to 24.7 MPa. With decreasing of chitosan: Polyvinyl alcohol, the antibacterial activity on pork was decreased, and the antioxidant properties of films increased first then decreased. Fourier transform infrared spectroscopy indicated there were interactions among chitosan, polyvinyl alcohol, and purple tomatoes anthocyanins. The color response of films was depended on pH, as well as the immersion time. The longer immersion resulted in a more pronounced color change. The color changed from purplish red (pH 2-4) to green (pH 5-10) to yellow (pH 10-12). In monitoring the freshness of pork, the film showed a nice visual color change, indicating a potential application in smart packaging. These bio-based materials may be useful alternatives to synthetic plastics for food applications such as active and smart packaging, thereby improving the environmental friendliness and sustainability of the food supply.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"741-750"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10332270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}