Foods最新文献

{"title":"The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour.","authors":"Yuan Chai, Ruibin Wang, Bo Zhang, Yonglu Tang, Chaosu Li, Boli Guo, Ming Li","doi":"10.3390/foods14101829","DOIUrl":"10.3390/foods14101829","url":null,"abstract":"<p><p>This study elucidated the mechanistic interplay between the extrusion parameters (temperature and screw speed), starch molecular architecture (chain-length distribution), and key physicochemical properties of wheat flour extrudates. Four wheat flours with varied amylose contents were extruded, where the average hydrodynamic radius (Rh-) was reduced by 75.5% in normal wheat (e.g., CM55), while waxy wheat (WW) exhibited higher Rh-. Crispness correlated negatively with long amylopectin branches (36 < X ≤ 100), with WW displaying superior crispness (12.22 N/mm). Short amylopectin chains (X 6-36) increased under thermomechanical stress, enhancing the expansion index (SEI), whereas long chains (X > 100) restricted expansion. Temperature may modulate color difference (Δ<i>E</i>) via Maillard reactions, while higher specific mechanical energy (SME) intensified browning. Higher temperatures (>170 °C), rather than SME, caused significant changes in the proportion of short branches and long branches, with SME exhibiting a negative correlation with Rh-, indicative of substantial molecular degradation. The starch chain-length distribution, rather than amylose content alone, dictates extrudate functionality.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111570/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157520","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 Spray-Drying Versus Freeze-Drying Techniques on the Encapsulation Efficiency and Biofunctional Performance of Chenpi Extract Microcapsules.","authors":"Jiawei Zhao, Xueling Qin, Ying Liu, Qingyun He, Junwei Qin, Fei Shen, Zhenqiang Wu","doi":"10.3390/foods14101825","DOIUrl":"10.3390/foods14101825","url":null,"abstract":"<p><p>Chenpi extracts (CPEs) are highly valued for their rich bioactive compounds and distinctive aromatic properties, but their environmental sensitivity poses stability challenges in food applications. In this study, CPE microcapsules were fabricated using corn peptide as the wall material, and the functional properties of spray-dried microcapsules (SDMCs) and freeze-dried microcapsules (FDMCs) were systematically characterized and compared. The results demonstrate that SDMCs exhibit superior characteristics compared to FDMCs, including reduced moisture content, lower hygroscopicity, enhanced solubility, smaller particle size, and a more uniform microstructure. Both FDMCs and SDMCs showed excellent thermal stability. The SDMCs of CPE encapsulated 93.45% of flavonoids, 90.35% of polyphenols, and 81.32% of sugars from the CPE, while also demonstrating exceptional retention of key terpene volatile compounds, particularly D-limonene (44.63%), γ-terpinene (45.18%), and β-myrcene (40.17%). In contrast, FDMCs exhibited stronger retention of alcohol-based volatile compounds. Furthermore, SDMCs displayed higher antioxidant and hypoglycemic activities, along with improved storage stability. In vitro digestion results reveal that SDMCs provide enhanced protection for CPE flavonoids and polyphenols, achieving bioaccessibility rates of 95.64% and 94.57%, respectively. These findings offer a theoretical basis for optimizing the drying processes in CPE microencapsulation, striking a balance between functional properties and flavor preservation for advanced food applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110876/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157660","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":"Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics.","authors":"Zhongwen Cao, Chengcheng Xie, Cheng Yang, Xingyu Liu, Xiangren Meng","doi":"10.3390/foods14101833","DOIUrl":"10.3390/foods14101833","url":null,"abstract":"<p><p>This study employed ohmic heating to investigate its impact on the physicochemical properties, structural organization, and functional characteristics of okara. Ohmic heating was applied with different field strengths and holding times. After moderate ohmic treatment, the water-holding capacity, oil-holding capacity, and swelling capacity of okara increased by 51.11%, 88.89%, and 43.64%, respectively. The microstructure and secondary structure were improved. The total sugar and soluble dietary fiber content were enhanced. The levels of active substances such as total flavonoids and total phenols significantly increased, leading to improved antioxidant capacity. The properties of okara were influenced by the field strength and holding time. This study provides new insights for the processing and development of okara, particularly in the application of functional foods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110906/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157571","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":"Volatile Flavor of <i>Tricholoma matsutake</i> from the Different Regions of China by Using GC×GC-TOF MS.","authors":"Yunli Feng, Shaoxiong Liu, Yuan Fang, Jianying Li, Ming Ma, Zhenfu Yang, Lue Shang, Xiang Guo, Rong Hua, Dafeng Sun","doi":"10.3390/foods14101824","DOIUrl":"10.3390/foods14101824","url":null,"abstract":"<p><p>Two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS) was employed to analyze the volatile flavor compounds (VOCs) of <i>Tricholoma matsutake</i> samples from six different geographical regions: CX (Chuxiong), DL (Dali), DQ (Diqing), JL (Yanji), SC (Xiaojin) and XZ (Linzhi). The result indicate that a total of 2730 kinds of VOCs were identified from the fruiting bodies of six <i>T. matsutake</i> samples. The primary types of volatile organic compounds identified were 349 alcohols, 92 aldehydes, 146 carboxylic_acids, 311 esters, 742 organoheterocyclic compounds, 630 hydrocarbons, 381 ketones, 51 organic acids, and 28 derivatives and organosulfur compounds. Furthermore, PCA and PLS-DA analysis from the GC×GC-ToF-MS showed that samples from different regions could be distinguished by their VOCs. Network analysis revealed that 33 aroma compounds were identified as markers for distinguishing the samples from the six regions. The sensory attributes sweet, fruity, green, waxy, and floral were found to be more significant to the flavor profile of <i>T. matsutake</i>. 1-Nonanol, 2-Nonanone, Nonanoic acid, ethyl ester, 1-Undecanol, 2-Undecanone, Octanoic acid, ethyl ester, 2H-Pyran, and tetrahy-dro-4-methyl-2-(2-methyl-1-propenyl)- primarily contribute to the differences in the aroma characteristics among six <i>T. matsutake</i> samples. The results also provide a theoretical and practical foundation for the flavor compounds of these precious edible fungi in different regions.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111696/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157857","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":"Structural Characterization, Rheology, Texture, and Potential Hypoglycemic Effect of Polysaccharides from <i>Brasenia schreberi</i>.","authors":"Zhangli Jia, Yin Chen, Chunyu Niu, Yan Xu, Yan Chen","doi":"10.3390/foods14101836","DOIUrl":"10.3390/foods14101836","url":null,"abstract":"<p><p><i>Brasenia schreberi</i> (BS) is a perennial aquatic plant of the water lily family, of which the recognition as a functional food is on the rise. Polysaccharides from BS have been found to possess antihyperglycemic and antihyperlipidemic activities. This study aimed to partially clarify the structural and evaluate the hypoglycemic potentials of <i>Brasenia schreberi</i> polysaccharide (BSP). In this study, BSP was isolated from the mucilage covering the surface of <i>Brasenia schreberi</i> (BS). SEM and AFM results verified that BSP molecules were tightly connected and formed a ring-shaped network structure. Further structural analysis showed that BSP was an acidic heteropolysaccharide with a molecular weight of 2.47 × 10⁴ Da. It had 1,2,3-linked α-D-Gal<i>p</i>, 1,2-linked α-D-Man<i>p</i>, and 1,4-linked β-GlcA residues as the main chain, with 1,3-linked α-Gal<i>p</i>, 1,3-linked α-Fuc<i>p</i>, 1,3-linked α-Xyl<i>p</i>, T-Ara<i>f</i>, and T-Rha<i>p</i> as side chains. The rheological results indicated that the BSP solution was a pseudoplastic fluid and exhibited shear-thinning properties. Moreover, the gel strength and texture properties of BSP tended to be higher as the BSP and Ca²⁺ concentration increased. More importantly, BSP exhibited good inhibitory activity against α-amylase and α-glucosidase, indicating that it may be a good candidate for a hypoglycemic functional food.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111196/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Jackfruit Wood Barrels and Chips During Aging on the Quality and Phenolic Compounds of Cachaça.","authors":"Wilton Amaral Santos, Gabriel Benedito Rozendo Bonfim, Jaqueline Santos Jesus, Raimunda Fernandes Souza Fonseca, Maria de Fátima Bomfim da Conceição, Luciane Santos Sousa, Sarah Adriana Rocha Soares, Benjamim Almeida Mendes, Jeancarlo Pereira Anjos, Bruno Martins Dala-Paula, Maria Beatriz A Gloria, Maria Eugênia Oliveira Mamede","doi":"10.3390/foods14101812","DOIUrl":"10.3390/foods14101812","url":null,"abstract":"<p><p>The traditional aging of cachaça has been performed with different types of wood barrels. Although it is efficient for incorporating phenolics, volatiles, and color into the drink, it is time-consuming for the industry. Alternative aging processes, such as the use of wood chips, have been proposed, and they have the advantage of achieving aging in a shorter time and producing a quality and innovative drink. Therefore, the influence of jackfruit wood barrel and chips and micro-aeration was investigated during cachaça aging. For that, five treatments were used-stainless steel tank (control); stainless steel tank and micro-aeration (control); jackfruit wood barrel; stainless steel tank with jackfruit chips; and stainless steel tank with jackfruit chips and micro-aeration-during two aging times (40 and 79 days). Aging cachaça with jackfruit wood led to increased physicochemical, color, and total phenolic contents, whereas alcoholic degree, lightness, and copper contents decreased. No influence was observed on higher alcohols. Nineteen phenolic compounds were identified in the jackfruit wood aged cachaça by HPLC-DAD-FLD. Myricetin was predominant, a potential marker for jackfruit wood. Longer aging time decreased the alcoholic degree and total ester, but it increased dry extract, density, total and volatile acidity, and it improved the quality of cachaça. The use of chips accelerated aging, whereas micro-aeration led to decreased myricetin. PCA and HCA clustered the samples into three groups: the first was correlated with several flavonoids and coumarins; the second with myricetin, piceatannol, and <i>trans</i>-ferulic acid; and the last with ellagic acid. The use of jackfruit chips in the aging of cachaça has been shown to be a promising innovation.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111695/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144156630","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":"Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography-Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares-Discriminant Analysis, and Odorant Addition Experiment.","authors":"Yixiu Chen, Peng Wang, Wanying He, Honglei Tian, Jingzhang Geng, Runguang Zhang, Ping Zhan","doi":"10.3390/foods14101811","DOIUrl":"10.3390/foods14101811","url":null,"abstract":"<p><p>Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alterations post-freezing. This study aimed to examine the impacts of different freezing temperatures (-20 °C, -40 °C, and -80 °C) on the flavor profiles of PJ, using fresh PJ as a control. The quantitative descriptive sensory analysis (QDA) results showed that grassy, woody, and fruity attributes of PJ were notably diminished following the freezing treatment. In total, 34 volatiles were identified by gas chromatography-mass spectrometry (GC-MS), of which 14 were perceived by GC-olfactometry (GC-O). Together with orthogonal partial least squares-discriminant analysis (OPLS-DA) and OAV tests, five volatiles were determined as key differential markers, and three (hexanol, (<i>Z</i>)-3-hexen-1-ol and <i>β</i>-myrcene) were selected for further odorant addition experiments. The results verified that (<i>Z</i>)-3-hexen-1-ol was the primary odorant for enhancing the grassy and fruity notes of PJ, while hexanol and <i>β</i>-myrcene were crucial for enhancing grassy and woody attributes, respectively.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110773/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157683","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":"Assessing the Impact of Microwaves and Other Disruptive Pretreatments on <i>Lactiplantibacillus plantarum</i> Growth and the Antioxidant Properties of Broccoli Stalks.","authors":"Simone Baldassa, Cristina Barrera, Marta Muñoz-Ibáñez, Lucía Seguí","doi":"10.3390/foods14101809","DOIUrl":"10.3390/foods14101809","url":null,"abstract":"<p><p>Food waste is a global challenge, with broccoli stalks (~58% of the head's mass) often discarded despite being rich in fiber, fatty acids, organic acids, sugars, phenolic compounds, and glucosinolates. Pretreatments like microwaving are gaining interest for enhancing nutrient availability and microbial activity by modifying biomass structure and improving fermentation. This study explores microwave pretreatment (2, 4, 6, 9 W/g for 4-7 min) to enhance 24 h fermentation of pasteurized ground broccoli stalks using <i>Lactiplantibacillus plantarum</i>. Analyses included reducing sugars, total phenolics, microbial growth, Cryo-FESEM, and FTIR. Optimal microbial proliferation and preservation of key compounds were achieved at 4 W/g for 5 min. This condition was then compared to pasteurization, freezing/thawing, and autoclaving over a 96 h fermentation. pH, microbial population, and antioxidant properties were measured at 24 h intervals. Pasteurization, with or without microwaving, resulted in faster acidification and microbial growth. Microwaved samples retained the highest phenolic content, while autoclaved ones exhibited the highest flavonoid levels and antioxidant activity. Fermentation did not enhance antioxidant properties; phenolics and DPPH activity decreased after 24 h, while flavonoids and ABTS remained stable. Overall, pretreatments significantly influenced fermentation outcomes of broccoli stalks; microwaving post-pasteurization favored phenolic preservation and microbial proliferation, whereas autoclaving enhanced flavonoids and antioxidant potential.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12110949/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157592","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":"Efficiency of Ozonated Water Treatment with a Microbubble System for Sanitization and Preservation of Postharvest Quality of Acerolas.","authors":"Carollayne Gonçalves-Magalhães, Lêda Rita D'Antonino Faroni, Paulo Roberto Cecon, Ernandes Rodrigues de Alencar, Marcus Vinícius de Assis Silva, Alessandra Aparecida Zinato Rodrigues, Handina da Graça Lurdes Langa Massango, Marcia Joaquim da Silva","doi":"10.3390/foods14101814","DOIUrl":"10.3390/foods14101814","url":null,"abstract":"<p><p>This study aimed to investigate the effectiveness of ozonated water in the sanitation and postharvest quality of acerola fruits. The experiment comprised seven treatments: a control group with untreated fruits, three different durations of exposure to ozone microbubbles (20, 40, and 60 min), and three different durations of exposure to ozone-free microbubbles (20, 40, and 60 min). Acerola fruits were stored in a refrigerated environment below 5 °C at 87% relative humidity. Microbiological and quality analyses were performed immediately after ozonation on day 0 and then on storage days 3, 6, and 9. The quality parameters assessed included the fresh mass loss percentage, firmness, soluble solid content, pH, total titratable acidity, vitamin C, color, total phenolic compounds, and total antioxidant activity. The use of ozonated water was found to effectively maintain the firmness of the acerolas, regardless of the exposure duration. Changes were observed on the surface of fruits treated with ozone microbubbles, especially when 60 min of exposure was adopted. Treating acerolas with ozone microbubbles for 20 min proved to be the best condition for inactivating bacteria and fungi and preserving the vitamin C, pH, total titratable acidity, total phenolic compounds, and total antioxidant activity of the fruits throughout storage. In conclusion, ozonated water is a promising technology for sanitizing and preserving the postharvest quality of acerola.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111660/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157656","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":"Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality.","authors":"Jana Zahorec, Dragana Šoronja-Simović, Jovana Petrović, Ivana Nikolić, Branimir Pavlić, Katarina Bijelić, Nemanja Bojanić, Aleksandar Fišteš","doi":"10.3390/foods14101821","DOIUrl":"10.3390/foods14101821","url":null,"abstract":"<p><p>The integration of functional ingredients into staple foods like bread offers a promising strategy for improving public health. Carob (<i>Ceratonia siliqua</i> L.) flour, rich in bioactive compounds, has potential as a functional additive. However, its incorporation into bread negatively affects dough behavior and product quality due to high levels of insoluble dietary fibers. This study investigates the use of carob extract (PCE) as a functional additive to enhance the nutritional and bioactive profile of bread while preserving its rheological behavior and sensory quality. PCE was obtained via microwave-assisted extraction and spray drying, and incorporated into bread formulations at 1%, 3%, and 5%. The addition of PCE reduced water absorption by 1.5% and increased dough stability three times. Dough resistance increased by 15%, while extensibility decreased by 5%. The viscoelastic properties of dough were preserved, as the storage modulus increased and Tan δ values remained stable. Changes in specific volume, crumb texture, crumb porosity, and bread color of produced bread with PCE were minimal; however, aroma, taste, and overall sensory quality were improved. Additionally, the incorporation of PCE resulted in a significant increase in total phenolic content and antioxidant activity, indicating an enhancement of the bread's functional properties. These improvements were achieved without negatively affecting the dough rheology or bread quality parameters. Overall, the findings suggest that PCE can be a promising functional ingredient in bread formulations, contributing to both nutritional value and technological performance.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12111294/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144157701","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}