Food Chemistry: X最新文献_第8页

Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy 转化农业食品垃圾：实现零废物循环经济的创新途径

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102604

Arun Kumar Pandey , Sheetal Thakur PhD , Rahul Mehra PhD , Raj Sukhwinder Singh Kaler , Maman Paul , Arun Kumar

{"title":"Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy","authors":"Arun Kumar Pandey , Sheetal Thakur PhD , Rahul Mehra PhD , Raj Sukhwinder Singh Kaler , Maman Paul , Arun Kumar","doi":"10.1016/j.fochx.2025.102604","DOIUrl":"10.1016/j.fochx.2025.102604","url":null,"abstract":"<div><div>Agri-food waste is one of the most abundant biomass resources globally, generated through ongoing agricultural activities and food industry operations. Around 30 % of food produced for human consumption is lost during production and processing, contributing to an estimated 150 billion metric tons of waste annually—an amount projected to grow by 7.5 % each year. Conventional disposal methods such as landfilling, and incineration result in significant environmental harm and economic loss. However, agri-food waste contains valuable organic compounds that can be repurposed into value-added products, supporting the transition to a zero-waste circular economy. This review compiles recent advancements in the generation, categorization, and valorization of agri-food waste, highlighting its potential in biotechnology for producing antibiotics, fermented foods, nutraceuticals, and industrial materials. By aligning with UN Sustainable Development Goals (SDGs) 11, 12, and 13, the review underscores the need for increased research, technological innovation, and public awareness to foster sustainable waste management practices.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102604"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage 藜麦蛋白饮料的营养、体外蛋白质消化和生物活性评价

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102609

Mengzhuo Li , ManLi Zhu , Junjuan Wang , Liang Zou , Xiaoyan Zhao , Dan Wang , Yuanyan Zhao , Zhiwen Ge , Lizhen Zhang , Peiyou Qin

{"title":"Evaluation of the nutritional, in vitro protein digestive and bioactive characteristics of a quinoa-based protein beverage","authors":"Mengzhuo Li , ManLi Zhu , Junjuan Wang , Liang Zou , Xiaoyan Zhao , Dan Wang , Yuanyan Zhao , Zhiwen Ge , Lizhen Zhang , Peiyou Qin","doi":"10.1016/j.fochx.2025.102609","DOIUrl":"10.1016/j.fochx.2025.102609","url":null,"abstract":"<div><div>This study investigated the nutritional, digestive properties and potential health effects of a quinoa-based protein beverage (QBPB). In terms of nutrition, QBPB demonstrated superior nutritional estimates than a commercial oat-based liquid beverage, with a higher essential amino acids/total amino acids ratio (40.69 %), essential amino acids/non-essential amino acids ratio (68.62 %), amino acid score (87.50 %), essential amino acid index (89.58), and predicted biological value (85.95). QBPB exhibited a high <em>in-vitro</em> protein digestibility (89.21 %) and protein digestibility-corrected amino acid score (0.78), which was close to ideal protein. After digestion, QBPB showed enhanced antioxidant activity with an IC<sub>50</sub> for ABTS radical scavenging activity of 2.15 mg/mL, and ACE inhibitory activity with an IC<sub>50</sub> of 0.19 mg/mL. Overall, QBPB showed promising protein quality and health effects. This study provides a significant basis for exploration of the nutritional and health benefits of quinoa-based functional foods and for promotion of quinoa in food production.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102609"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea. 为保持芥菜叶茶的感官和营养品质，对工艺配方进行了优化。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 eCollection Date: 2025-04-01 DOI: 10.1016/j.fochx.2025.102515

Xuena Yu, Hongmei Di, Yatian Zhao, Ruobin Liu, Yiqing Wang, Yuxin Lu, Kehao Liang, Zhifeng Chen, Jie Ma, Zhongrong Guan, Zhi Huang, Yi Tang, Jingyi Xu, Huanxiu Li, Qian Tang, Yiting Chen, Jinlin Bian, Fen Zhang, Bo Sun

{"title":"Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea.","authors":"Xuena Yu, Hongmei Di, Yatian Zhao, Ruobin Liu, Yiqing Wang, Yuxin Lu, Kehao Liang, Zhifeng Chen, Jie Ma, Zhongrong Guan, Zhi Huang, Yi Tang, Jingyi Xu, Huanxiu Li, Qian Tang, Yiting Chen, Jinlin Bian, Fen Zhang, Bo Sun","doi":"10.1016/j.fochx.2025.102515","DOIUrl":"10.1016/j.fochx.2025.102515","url":null,"abstract":"<p><p>The potential of mustard (<i>Brassica juncea</i>) leaves as a raw material for herbal tea remains unexplored. This study aimed to evaluate the suitability of mustard leaves for tea production and optimize processing and formulation. Four mustard varieties were evaluated using traditional green tea processing techniques, demonstrating that purple-leaf mustard is an excellent raw material for herbal tea, both in terms of sensory properties and bioactive compounds. Next, eight processing methods for purple-leaf mustard were employed. The mustard leaf tea, processed using a combination of steaming fixation, rolling, and vacuum freeze-drying technology, demonstrated effective preservation of health-promoting compounds while maintaining a desirable flavor profile. Blending mustard leaf tea with Maofeng green tea or Tieguanyin oolong tea further enhanced its aroma and taste. This study developed a novel herbal tea using purple-leaf mustard and provides a reference for producing high-quality herbal teas with a unique flavor profile and health-promoting compounds.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"102515"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12124665/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144198577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive metabolomics based exploration of in vitro digestive characteristics of Lacticaseibacillus rhamnosus biotransformed apple polyphenols 基于综合代谢组学的鼠李糖乳杆菌生物转化苹果多酚体外消化特性研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102539

Junjian Ran , Meiying Wang , Yiwei Su , Yuhan Tang , Lingxia Jiao , Yongchao Li , Ruixiang Zhao

{"title":"Comprehensive metabolomics based exploration of in vitro digestive characteristics of Lacticaseibacillus rhamnosus biotransformed apple polyphenols","authors":"Junjian Ran , Meiying Wang , Yiwei Su , Yuhan Tang , Lingxia Jiao , Yongchao Li , Ruixiang Zhao","doi":"10.1016/j.fochx.2025.102539","DOIUrl":"10.1016/j.fochx.2025.102539","url":null,"abstract":"<div><div>Apple (<em>Malus domestica</em>) polyphenols possess functional properties; however, their human body absorption is impeded. To enhance their absorption, apple polyphenols were fermented using <em>Lacticaseibacillus rhamnosus</em> zrx01. Gastrointestinal digestion and metabolomics analyses were conducted. The results showed that the polyphenol content decreased significantly to 1.12 mg/mL (<em>p</em> < 0.05) in fermentation group and increased to 2.01 mg/mL in non-fermentation group; 6 differential metabolites such as ferulic acid (log₂ FC = -3.28) and p-hydroxybenzoic acid (log<sub>2</sub> FC = -2.80) were identified by metabolomics, among which epicatechin (VIP = 2.54) and chlorogenic acid (VIP = 2.40) were significantly increased. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that differential metabolites were significantly enriched in 10 metabolic pathways, including phosphatidylinositol 3 kinase-protein kinase signaling pathway (<em>p</em> = 0.00029), fluid shear stress, and atherosclerosis pathway (<em>p</em> = 0.00327). The research shows fermentation converts macromolecular polyphenols into small molecules <em>via</em> deglycosylation, altering postdigestive metabolite profiles and providing evidence for bioavailability mechanisms and functional development of apple polyphenols.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102539"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life 植物油氧化：机制，对质量的影响，以及提高保质期的方法

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102541

Saïd Gharby , Abderrahim Asbbane , Moussa Nid Ahmed , Jamila Gagour , Otmane Hallouch , Samira Oubannin , Laila Bijla , Khan Wen Goh , Abdelhakim Bouyahya , Mohamed Ibourki

{"title":"Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life","authors":"Saïd Gharby , Abderrahim Asbbane , Moussa Nid Ahmed , Jamila Gagour , Otmane Hallouch , Samira Oubannin , Laila Bijla , Khan Wen Goh , Abdelhakim Bouyahya , Mohamed Ibourki","doi":"10.1016/j.fochx.2025.102541","DOIUrl":"10.1016/j.fochx.2025.102541","url":null,"abstract":"<div><div>Vegetable oils (VOs) are essential components of the human diet and serve as the primary source of dietary fats. However, lipids in food are highly sensitive to environmental factors such as exposure to light and high temperatures, which promote the formation of free radicals and accelerate lipid oxidation, leading to an unstable food system. Their susceptibility to oxidation poses a significant challenge to both food quality and human health. In fact, oil oxidation is a major concern for the food industry as it leads to loss of nutritional value, formation of undesirable off-flavors and changes in the functional quality and chemical composition of oils, reducing consumer acceptance. In addition, oxidation produces potentially toxic compounds that pose significant health risks. Considering these concerns, this critical review examines various aspects of oil oxidation, including its impact on oil quality, underlying mechanisms, recent measurement techniques, shelf-life prediction and strategies to prevent and mitigate oxidation. The selection of appropriate methods, adapted to specific food matrices, is crucial for the accurate assessment of lipid oxidation and antioxidant capacity.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102541"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144069475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Airflow: A double-edged sword in shaping white tea quality 气流：塑造白茶品质的双刃剑

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102558

Jinyuan Wang , Dongchun Lin , Jiao Feng , Shuping Ye , Weisu Tian , Weiyi Kong , Wenfeng Zhang , Qiang Chu , Bugui Yu , Hongzheng Lin , Zhilong Hao

{"title":"Airflow: A double-edged sword in shaping white tea quality","authors":"Jinyuan Wang , Dongchun Lin , Jiao Feng , Shuping Ye , Weisu Tian , Weiyi Kong , Wenfeng Zhang , Qiang Chu , Bugui Yu , Hongzheng Lin , Zhilong Hao","doi":"10.1016/j.fochx.2025.102558","DOIUrl":"10.1016/j.fochx.2025.102558","url":null,"abstract":"<div><div>Airflow significantly impacts white tea quality by regulating moisture loss and physiochemical reactions. LF-NMR, TEM, SEM, GC-TOF-MS, and UPLC-TQS-MS were used to compare the impacts of withering with different airflows, 0 m/s (AF0), 0.5 m/s (AF0.5), and 1 m/s (AF1), on white tea quality. AF0 impeded moisture loss, accumulating green aroma compounds like (<em>E</em>)-2-hexen-1-ol, 1-hexanol, and astringents including catechins and caffeine. AF0.5 and AF1 expedited stomatal opening, facilitating water migration from stems to leaves or buds and converting water states to bound water. Water stress increased cellular damage, enzymatic activity and physiochemical reactions. AF0.5 enhanced floral aroma, a mellow, fresh taste, with grayish-green color transformation by forming linalool, its oxide, nerol, organic acids, and amino acids. Besides floral characteristics, AF1 yielded grassy notes with 3-hexen-1-ol. Research indicates that AF0.5 optimizes white tea quality by balancing oxidation, hydrolysis, and synthesis, offering insights into white tea processing and withering equipment parameters.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102558"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles 小豆添加量对混合粉流变学特性及米粉体外消化的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102550

Yuexia Bao , Naveed Mahmood , Aiming Bao , Weijun Qin , Likang Qin , Xiaoyan Song

引用次数: 0

Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea 结合多种代谢组学的智能感官技术在评估不同等级和品种的绿茶加工桑叶茶的感官属性和健康状况方面的比较研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102518

Junhui Lin , Zhangchang Yang , Qian Li , Weifei Wang , Sentai Liao , Dongxu Xing , Ruohong Chen , Daorui Pang , Yuxiao Zou

{"title":"Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea","authors":"Junhui Lin , Zhangchang Yang , Qian Li , Weifei Wang , Sentai Liao , Dongxu Xing , Ruohong Chen , Daorui Pang , Yuxiao Zou","doi":"10.1016/j.fochx.2025.102518","DOIUrl":"10.1016/j.fochx.2025.102518","url":null,"abstract":"<div><div>This study compares the sensory attributes and health profiles of green tea-processed mulberry leaf tea, focusing on different grades and leaves exposed to frost. Electronic nose/tongue, gas chromatography–mass spectrometry, and ultra-performance liquid chromatography-tandem mass spectrometry were employed to assess the flavor characteristics and bioactive components of the teas. Significant differences were found in volatile compounds and bioactive substances across different tea grades, likely influenced by the leaf position of the raw materials. Third-grade tea exhibited the highest concentration of flavor compounds, with pronounced umami and sweet tastes, while lower sourness. Additionally, tea derived from frost-exposed leaves contained higher levels of phenolic compounds, particularly lignans, suggesting enhanced health benefits. Our findings indicate that third-grade tea offers an optimal balance of cost, flavor, and bioactive content compared to higher grades, while frost exposure may boost the health benefits of mulberry leaf tea.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102518"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste 压缩方法对白茶风味特征的影响：外观、香气和口感的综合分析

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102510

Hongzheng Lin , Shuping Ye , Jiao Feng , Jinyuan Wang , Weiyi Kong , Junyang Wu , Fangting Zhang , Jiake Zhao , Jiayi Guo , Kaiyang Chen , Bugui Yu , Yun Sun , Zhilong Hao

{"title":"Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste","authors":"Hongzheng Lin , Shuping Ye , Jiao Feng , Jinyuan Wang , Weiyi Kong , Junyang Wu , Fangting Zhang , Jiake Zhao , Jiayi Guo , Kaiyang Chen , Bugui Yu , Yun Sun , Zhilong Hao","doi":"10.1016/j.fochx.2025.102510","DOIUrl":"10.1016/j.fochx.2025.102510","url":null,"abstract":"<div><div>Shaping significantly influences the flavor profile of white tea. This study employed integrated metabolomics-chemometrics to analyze non-volatile/volatile compounds in three processing protocols: compressing withered leaves into tea cakes (WT), lightly compressing into tea cakes after steaming (LS), and heavily compressing into tea cakes after steaming (HS), with traditional white tea (loose tea) (TT) as the control group. The findings indicated that WT exhibited significantly elevated contents of catechins and total amino acids compared to LS and HS as well as greater soluble sugar content than LS. Nine key volatile compounds were identified including: nonanoic acid, 1-octen-3-ol, <em>(E, E)</em>-3,5-octadien-2-one, and 4-oxoisophoron. The analysis of non-volatile and volatile key compounds aligned with the sensory evaluations of sweetness, and floral-fruit aromas. The WT technology produced appealing fruity and floral aromas while preserving freshness and sweetness, offering a new approach for white tea cake processing.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102510"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of widely targeted metabolomics strategy to reveal the evolution of phenolic color-contributing metabolites during the high pressure processing and thermal processing of blueberry juice 应用广泛靶向代谢组学策略揭示蓝莓汁高压加工和热加工过程中酚类致色代谢物的演变

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-05-01 DOI: 10.1016/j.fochx.2025.102566

Xu Xie, Yuehua Wang, Jinlong Tian, Zhen Cheng, Hailong Gui, Yujie Nie, Ran Zhang, Bosu Wen, Bin Li

{"title":"Application of widely targeted metabolomics strategy to reveal the evolution of phenolic color-contributing metabolites during the high pressure processing and thermal processing of blueberry juice","authors":"Xu Xie, Yuehua Wang, Jinlong Tian, Zhen Cheng, Hailong Gui, Yujie Nie, Ran Zhang, Bosu Wen, Bin Li","doi":"10.1016/j.fochx.2025.102566","DOIUrl":"10.1016/j.fochx.2025.102566","url":null,"abstract":"<div><div>The correlation among blueberry juice (BJ) color, anthocyanins and antioxidant capacity is well established. However, it remains unclear whether the color change in processed BJ is caused by the generation of phenolic color-contributing metabolites. This study integrated biochemical data and widely targeted metabolomics (WTM) to investigate the evolution of color related metabolites in BJ. The results showed that thermal processing (TP) promoted the darkening of BJ color and increased the content of total phenols and anthocyanins than high pressure processing (HPP). Fifty differential phenolics related to color changes in BJ were further identified and screened through WTM. TP enhances the phenylalanine biosynthesis and the anthocyanins C-ring cleavage pathways, and increases the degradation products of 1,3,5-benzenetriol and 4-hydroxybenzoic acid, indicating that TP triggers thermally induced reactions for anthocyanin synthesis, release, and degradation. This study aims to provide new insights into the color evolution process during BJ processing.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102566"},"PeriodicalIF":6.5,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144106783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0