Foods最新文献

{"title":"A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder.","authors":"Bauyrzhan Iztayev, Auyelbek Iztayev, Talgat Kulazhanov, Galiya Iskakova, Madina Yakiyayeva, Bayan Muldabekova, Meruyet Baiysbayeva, Sholpan Tursunbayeva","doi":"10.3390/foods13203253","DOIUrl":"10.3390/foods13203253","url":null,"abstract":"<p><p>Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to improve the quality and nutritional value of the pasta. This study investigated the effects of ion-ozone concentration in ion-ozonated water C_io, water temperature t_w, pumpkin powder content C_pp and drying temperature t_d on various characteristics affecting the quality of pasta, including its organoleptic physical, chemical, and rheological properties. These characteristics were assessed by conducting multiple experiments, a total of 25 indicators were determined, such as humidity, acidity, cooking properties, deformation, and other basic quality indicators. To reduce the number of experiments and obtain a reliable assessment of the influence of individual factors on the quality indicators of pasta, methods involving the multifactorial design of experiments were applied. Data processing and all necessary calculations were carried out using the PLAN sequential regression analysis program. Consequently, our findings indicate that minimizing dry water (DM) loss in cooking water requires a dual approach: increasing ion-ozone concentration and optimizing pasta composition and drying conditions, specifically by reducing pumpkin powder content and drying temperature. As a result, it was established that to obtain high-quality pasta from whole-grain flour with high quality and rheological properties, it is necessary to use the following optimal production modes: ion-ozone concentration in ion-ozonated water C_io = 2.5 × 10^-6 mg/cm³, water temperature t_w = 50 °C, pumpkin powder content C_pp = 3.0%, and pasta drying temperature t_d = 50 °C. The resulting pasta is an environmentally friendly product with a high content of biologically active substances.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507638/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497834","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":"Comparative Evaluation of Conventional and Emerging Maceration Techniques for Enhancing Bioactive Compounds in Aronia Juice.","authors":"Alema Puzovic, Maja Mikulic-Petkovsek","doi":"10.3390/foods13203255","DOIUrl":"10.3390/foods13203255","url":null,"abstract":"<p><p>Ultrasound and microwave maceration techniques have been utilised to lower production costs and reduce processing time, while also preventing the degradation of nutrients like phenolics and vitamin C and preserving physical properties such as colour and viscosity. In this study, the effects of several traditional (cold, enzymatic, and thermal) and innovative (ultrasonic and microwave) maceration methods on some quality parameters of aronia juice were investigated. Microwave maceration significantly impacted the soluble solids content of the analysed juices and resulted in noticeably darker juice samples compared to the controls, with lower <i>L*</i>/lightness (20.1) and <i>b*/</i>blue-yellowness (-3.2) values and an increased <i>a*/</i>redness value (1.7). Different maceration methods also significantly impacted the rheological properties of the treated juices, among which MW treatment consistently showed a higher viscosity. Sorbitol and fructose were the main sugars identified, while malic acid and quinic acid accounted for 85% of the total acid content. Significant increases in the total sugar and acid concentrations were obtained in the juice samples from ultrasonic, microwave, and enzymatic maceration, while thermomaceration had no significant effect. The concentration of total phenolics ranged from 6.45 g/L in the thermomaceration samples to 9.86 and 14.07 g/L in the ultrasonic and microwave samples, respectively. The obtained results suggest that ultrasonic and microwave technologies were superior in terms of colour improvement and the extraction of sugars, acids, and phenolic compounds compared to traditional maceration methods. Ultrasound and microwave technologies present possible approaches to the improvement of aronia juice production in comparison to traditional methods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507980/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497855","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":"Effects of Temperature and Packaging Atmosphere on Shelf Life, Biochemical, and Sensory Attributes of Glasswort (<i>Salicornia europaea</i> L.) Grown Hydroponically at Different Salinity Levels.","authors":"Chiara Sanmartin, Isabella Taglieri, Alessandro Bianchi, Prangthip Parichanon, Martina Puccinelli, Alberto Pardossi, Francesca Venturi","doi":"10.3390/foods13203260","DOIUrl":"10.3390/foods13203260","url":null,"abstract":"<p><p>Halophytes, such as <i>Salicornia</i> species, are promising new foods and are consumed for their pleasant salty taste and nutritional value. Since <i>Salicornia</i> is perishable, modified atmospheric packaging (MAP) can be a useful tool, in combination with proper temperature, to halt further quality degradation in this type of product. The purpose of this study was to investigate the effect of MAP, with or without refrigeration, to extend the shelf life of glasswort (<i>Salicornia europaea</i> L.) grown hydroponically (floating raft system) in a greenhouse with a nutrient solution containing 0 g/L (C) or 12.5 g/L of NaCl (T). The dry matter content, weight loss, respiration rate, biochemical composition, color, antioxidant capacity, and sensorial attributes were determined in shoots after harvest and during storage in plastic bags filled with technical air or with MAP at 4 or 20 °C for 120 h. At harvest, plants supplied with salt-enriched solution (T) showed a significant improvement in nutritional value and sensory profile. Storage in air at room temperature (20 °C) accelerated weight loss and diminished color stability, particularly in non-salinity samples (C), while MAP extended the shelf life of all the samples regardless of the storage temperature adopted. Optimal storage conditions were observed when MAP was combined with refrigeration, which allowed to effectively preserve shoots sensory acceptability for a period of about seven days. Future research could further explore the long-term effects on the nutritional value and sensory quality of <i>S. europaea</i> under various combinations of MAP and different storage temperatures ranging between 4 °C and 20 °C.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507112/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497773","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":"Antibiotic Resistance Genes in Global Food Transformation System: Edible Insects vs. Livestock.","authors":"Rifat Nowshin Raka, Lin Zhang, Rui Chen, Xiaofeng Xue","doi":"10.3390/foods13203257","DOIUrl":"10.3390/foods13203257","url":null,"abstract":"<p><p>Antibiotic-resistant genes (ARGs) pose a significant threat to the global food transformation system. The increasing prevalence of ARGs in food has elicited apprehension about public health safety. The widespread dissemination of ARGs in food products, driven by the inappropriate use of antibiotics, presents significant adversity for the safety of emerging future food sources such as edible insects. As the world faces increasing challenges related to food security, climate change, and antibiotic resistance, edible insects offer a sustainable and resilient food source. The intriguing possibility of edible insects serving as a less conducive environment for ARGs compared to livestock warrants further exploration and investigation. In this recent work, we listed ARGs from edible insects detected so far by in vitro approaches and aimed to construct a fair comparison with ARGs from livestock based on relevant genes. We also presented our argument by analyzing the factors that might be responsible for ARG abundance in livestock vs. edible insects. Livestock and edible insects have diverse gut microbiota, and their diets differ with antibiotics. Consequently, their ARG abundance may vary as well. In addition, processed edible insects have lower levels of ARGs than raw ones. We hypothesize that edible insects could potentially contain a lower abundance of ARGs and exhibit a diminished ability to disseminate ARGs relative to livestock. A regulatory framework could help intercept the increasing prevalence of ARGs. Due diligence should also be taken when marketing edible insects for consumption.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506948/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms.","authors":"Imane Moutia, Erika Lakatos, Attila József Kovács","doi":"10.3390/foods13203245","DOIUrl":"10.3390/foods13203245","url":null,"abstract":"<p><p>The global consumption of dried mushrooms has increased worldwide because of their rich nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air drying, freeze drying, and microwave drying are employed to prolong the shelf life of a food product. These methods can also affect the food product's nutritional value and the final product's microbial profile. Each technique affects the retention of essential nutrients like vitamins, minerals, and bioactive compounds differently. Additionally, these techniques vary in their effectiveness at reducing microbial load, impacting the dried mushrooms' safety and shelf life. This review addresses the gap in understanding how different dehydration methods influence dried mushrooms' nutritional quality and microbial safety, which is crucial for optimizing their processing and consumption. It targets researchers, food processors, and consumers seeking to improve the quality and safety of dried mushrooms. This review comprehensively examines the impact of major dehydration techniques, including sun drying, hot air drying, microwave drying, and freeze drying, on the nutritional and microbial profiles of dried mushrooms. Each method is evaluated for its effectiveness in preserving essential nutrients and reducing microbial load. Current research indicates that freeze drying is particularly effective in preserving nutritional quality, while hot air and microwave drying significantly reduce microbial load. However, more well-designed studies are needed to fully understand the implications of these methods for safety and nutritional benefits. These findings are valuable for optimizing dehydration methods for high-quality dried mushrooms that are suited for culinary and medicinal use.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507520/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497880","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":"Quantitative Prediction of Acid Value of Camellia Seed Oil Based on Hyperspectral Imaging Technology Fusing Spectral and Image Features.","authors":"Yuqi Gu, Lifang Shi, Jianhua Wu, Sheng Hu, Yuqian Shang, Muhammad Hassan, Chao Zhao","doi":"10.3390/foods13203249","DOIUrl":"10.3390/foods13203249","url":null,"abstract":"<p><p>Acid value (AV) serves as an important indicator to assess the quality of oil, which can be used to judge the deterioration of edible oil. In order to realize the quantitative prediction of the AV of camellia seed oil, which was made from camellia oleifolia, hyperspectral data of 168 camellia seed oil samples were collected using a hyperspectral imaging system, which were related to their AV content measured via classical chemical titration. On the basis of hyperspectral full wavelengths, characteristic wavelengths, and fusing spectral and image features, the quantitative prediction AV models for camellia seed oil were established. The results demonstrating the 2Der-SPA-GLCM-PLSR model fusing spectral and image features stood out as the optimal choices for the AV prediction of camellia seed oil, with the correlation coefficient of calibration set (Rc2) and the correlation coefficient of prediction set (Rp2) at 0.9698 and 0.9581, respectively. Compared with those of 2Der-SPA-PLSR, the Rc2 and Rp2 were improved by 2.11% and 2.57%, respectively. Compared with those of 2Der-PLSR, the Rc2 and Rp2 were improved by 5.02% and 5.31%, respectively. Compared with the model based on original spectrum, the Rc2 and Rp2 were improved by 32.63% and 40.11%, respectively. After spectral preprocessing, characteristic wavelength selection, and fusing spectral and image features, the correlation coefficient of the optimal AV prediction model was continuously improved, while the root mean square error was continuously decreased. The research demonstrated that hyperspectral imaging technology could precisely and quantitatively predict the AV of camellia seed oil and also provide a new environmental method for detecting the AV of other edible oils, which is conducive to sustainable development.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507391/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497935","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":"Observation and Analysis of In Vitro Digestibility of Different Breads Using a Human Gastric Digestion Simulator.","authors":"Motomi Shibasaki, Tatsuro Maeda, Takayoshi Tanaka, Kenjiro Sugiyama, Hiroyuki Kozu, Ritsuna Noguchi, Takumi Umeda, Tetsuya Araki, Isao Kobayashi","doi":"10.3390/foods13203244","DOIUrl":"10.3390/foods13203244","url":null,"abstract":"<p><p>The digestion behavior of a food bolus comprising bread particles in the presence of gastric peristalsis remains poorly understood. This study systematically investigated the effect of bread type on in vitro gastric digestion behavior using a human gastric digestion simulator (GDS) that is capable of quantitatively simulating gastric peristalsis. A food bolus consisting of 60 g of bread (white bread, bagel, German bread, French bread, or croissant), 15 mL of a simulated salivary fluid, and 240 mL of a simulated gastric fluid was used for gastric digestion in vitro using the GDS for 3 h at 37 °C. Direct observation of the gastric digestion behavior in the GDS vessel demonstrated that the structure and composition of breads considerably influenced the physical digestion processes of bread particles. These processes include their fracture, rubbing, disintegration, swelling owing to the penetration of gastric fluid, and release of fat from their surface. Fluorescence microscopy enabled an improved understanding of the variations in the microstructure and major component distribution of the breads during the gastric digestion in vitro. The results showed how the different breads influenced gastric digestibility in vitro through quantitative gastric peristalsis. The GDS can also be applicable to studying gastric digestibility in vitro of other types of bread.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507474/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497899","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":"Deciphering the Cape Gooseberry Fruits Mycobiome for Further Safety Improvement Postharvest.","authors":"Gabriela N Tenea, Diana Molina","doi":"10.3390/foods13203248","DOIUrl":"10.3390/foods13203248","url":null,"abstract":"<p><p>Cape gooseberries are exquisitely flavored fruits; their rapid deterioration reduces their shelf life. Understanding the unique mycobiome of fruit peels is an essential step in identifying the taxa causing postharvest loss. The current study proposes to analyze the fungal communities of cape gooseberry peels collected from an organic orchard at unripe and ripe stages and purchased from open-air market sites, using the ITS2 region metabarcoding. According to the Kruskal-Wallis test, there were no statistically significant differences found in either the phylogenetic or non-phylogenetic alpha diversity indices. Significant differences in fungal communities were observed between the market and orchard groups based on beta diversity results. <i>Ascomycota</i> (85.72-96.76%), <i>Basidiomycota</i> (3.21-13.91%), and <i>Chytridiomycota</i> (0.07-9.35%) were the most common fungal phyla, their abundance varying with the ripening stage and origin. <i>Dothideomycetes</i> in the orchard group and <i>Saccharomycetes</i> in the market group were the two most prevalent classes. Furthermore, we investigate which taxa showed a significant difference in abundance between the two conditions (market vs. orchard) using the analysis of compositions of microbiomes with bias correction (ANCOM-BC) test. Regardless of the phase, the orchard samples exhibited a notable increase in the mean absolute abundance of various beneficial fungal taxa, including <i>Tilletiopsis washingtonensis</i> and <i>Articulospora proliferata</i>, whereas the market samples demonstrated a high abundance of harmful yeasts and molds such as <i>Meyerozyma guilliermondii, Candida railenensis</i>, and <i>Botrytis caroliniana</i>. Although it is unclear how these microorganisms augment at the market sites and might impact the fruit quality after harvest, from a fruit safety perspective, it is essential to comprehend the diversity and variation of the mycobiome composition at different ripening stages to further develop strategies to improve food safety postharvest.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506962/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497860","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":"Dissipation and Residue of Chloroisobromine Cyanuric Acid in Ginger and Pepper and Its Dietary Intake Risk Assessment.","authors":"Yadong Hao, Yingxuan Li, Jue Wang, Sen Pang, Shuang Li","doi":"10.3390/foods13203247","DOIUrl":"10.3390/foods13203247","url":null,"abstract":"<p><p>Chloroisobromine cyanuric acid is a highly effective broad-spectrum systemic fungicide for disease control in agricultural crops. In this study, the degradation, residue levels, and potential dietary risks associated with the chloroisobromine cyanuric acid residues in two widely consumed crops, pepper and ginger, were evaluated through supervised field experiments conducted at 12 sites for pepper and 4 sites for ginger in China in 2021. A QuEChERS-LC-MS/MS method was established for quantifying cyanuric acid (CYA) in both crops. The method achieved a limit of quantification (LOQ) of 0.02 mg kg^-1 for ginger and 0.05 mg kg^-1 for pepper, with recovery rates ranging from 91% to 96% for ginger and 84% to 89% for pepper and the relative standard deviation of 2.9% to 11.2% for ginger and 2.8%~12.9% for pepper, respectively. The results indicated that CYA had half-lives ranging from 3.1 to 8.2 days in pepper, and the terminal CYA residues at harvest were all lower than 5 mg kg^-1, the maximum residue limit established in China. Furthermore, the chronic dietary risk exposure to chloroisobromine cyanuric acid in ginger and pepper, harvested at a pre-harvest interval of three days and at the normal harvesting time after the application of 50% chloroisobromine cyanuric acid soluble powder (SP), was 37.96%, which was much lower than 100%, indicating no significant health risks to the Chinese population. This study provides basic data for establishing the MRLs and serving as a reference for developing the analytical method applicable to CYA residues in different plant matrices.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11506953/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497863","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":"Purchase Intention of Healthy Foods: The Determinant Role of Brand Image in the Market of a Developing Country.","authors":"Elizabeth Emperatriz García-Salirrosas, Manuel Escobar-Farfán, Iván Veas-González, Jorge Alberto Esponda-Perez, Rodrigo Gallardo-Canales, Rodrigo Ruiz-Andia, Virginia Mercedes Fernandez-Daza, Rosa Fabiana Zabalaga-Davila","doi":"10.3390/foods13203242","DOIUrl":"10.3390/foods13203242","url":null,"abstract":"<p><p>In the current consumer context, the trend towards a healthy lifestyle has significantly increased the demand for healthy foods. This study aims to identify the relationship between the brand image (BI) and purchase intention (PI) of these products and how variables such as perceived brand quality (BPQ) and brand satisfaction (BS) influence brand trust (BT) and brand loyalty (BL) in this relationship. The methodology includes a quantitative approach, using non-probability convenience sampling. Using an online survey, data were collected from 637 consumers. Analyses were performed using structural equation modeling (SEM-PLS). The results show no significant correlation between BI and PI, but BI significantly impacts BPQ, BS, BT, and BL. Furthermore, BPQ positively influences BS, BT, and BL, but it does not have a direct influence on PI. The findings suggest that a positive brand image satisfies consumers and generates long-term trust and loyalty. However, perceived quality does not always translate into purchase intention due to various barriers. Practical implications highlight the importance of building a strong and positive brand image to encourage demand for healthy products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11507360/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142497931","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}