Foods最新文献

{"title":"Current Status and Future Prospects on Nanodelivery Systems Targeting the Small Intestine for Absorption of Bioactive Substances.","authors":"Hong Zhang, Mengjie Su, Yu Zhang, Qiuxia Feng, Yuntao Liu, Zhen Zeng, Qing Zhang, Zhengfeng Fang, Shanshan Li, Hong Chen","doi":"10.3390/foods14183234","DOIUrl":"10.3390/foods14183234","url":null,"abstract":"<p><p>The undesirable properties of bioactive substances (such as poor solubility and low stability) and various barriers in the gastrointestinal tract (gastric acid, digestive enzymes, mucus and intestinal epithelial cells) hinder their absorption and utilisation by the human body. Nanodelivery systems have been proven to effectively address the above problems, particularly targeted nanodelivery systems, which have more advantages in improving the bioavailability of bioactive substances. However, many studies have not included all barriers. Furthermore, given that the small intestine is the main site for the absorption of bioactive substances in the human body, this review primarily discusses targeted nanodelivery systems designed for the gastrointestinal barrier and summarises how to construct a nanodelivery system that can resist the adverse effects of the gastrointestinal tract and target the small intestine for the absorption of bioactive substances. This paper proposes that the ideal system is the active targeted nanodelivery system that targets enterocytes and its future development trend is discussed. This review aims to provide new insights for the rational design of nanodelivery platforms that efficiently target the small intestine and promote the absorption of bioactive substances, as well as promote the development of fields such as personalised nutrition and nutritional intervention.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469417/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174346","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":"Prebiotic Effect of Polysaccharides and Flavonoids from <i>Passiflora foetida</i> Fruits on the Human Intestinal Microbiota Associated with Obesity.","authors":"Ya Song, Minqian Zhu, M Carmen Martínez-Cuesta, Teresa Requena","doi":"10.3390/foods14183222","DOIUrl":"10.3390/foods14183222","url":null,"abstract":"<p><p><i>Passiflora foetida</i> fruit is rich in beneficial polysaccharides and flavonoids. Recent studies have found that these polysaccharides and flavonoids may influence health through interaction with the gut microbiota, for example by modification of the microbial composition or by conversion of the polysaccharides and flavonoids to further bioactive compounds. In the current study, a three-stage dynamic simulator of the human gut microbiota, namely BFBL gut model, inoculated with either normal-weight or obese fecal bacteria, was tested with two aqueous-extracted fractions from <i>P. foetida</i> fruit, containing complex dietary <i>P. foetida</i> polysaccharides (PFP) and <i>P. foetida</i> flavonoids (PFF) mixtures, respectively. Within the context of the gut model, the effects of these interventions on targeted microbial composition as well as metabolite levels were assessed. The results showed that the consumption of PFP and PFF could modulate the microbiota associated to obesity, through regulating the abundance of several microbial groups (<i>Alistipes</i>, <i>Bacteroides</i>, <i>Faecalibacterium</i> and sulphate-reducing bacteria) and enriching the short-chain fatty acids (SCFAs) production, to the levels closer to those in the normal-weight microbiota. Furthermore, this study demonstrated that these complex polysaccharides and flavonoids in the context of an in vitro dynamic gut model showed prebiotic effects on the human intestinal microbiota by modulating some anti-obesity-related bacteria such as <i>Akkermansia</i> and <i>Faecalibacterium</i> as well as an increase of propionic acid production by the obese microbiota. These microbiota members represent novel targets of <i>P. foetida</i> fruit polysaccharides and flavonoids degrading or resistant microbes to be validated under physiological conditions in vivo and further investigated for <i>P. foetida</i> fruit beneficial effects.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469676/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174588","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":"Unraveling the Key Odorants in Floral-Fruity Aroma Pu-Erh Tea via GC-O-MS, GC-MS/MS, Aroma Recombination, and Omission Tests.","authors":"Xianxiu Zhou, Jiajing Hu, Hongchun Cui, Jiahao Tang, Yongwen Jiang, Haibo Yuan, Jiahua Li, Yanqin Yang","doi":"10.3390/foods14183223","DOIUrl":"10.3390/foods14183223","url":null,"abstract":"<p><p>Floral-fruity aroma Pu-erh tea (FFAPET) is highly valued by consumers for its distinctive and appealing fragrance. This study conducted a comprehensive investigation into the volatile components of FFAPET using advanced analytical techniques, including GC-O-MS, GC-MS/MS, aroma recombination, and omission tests. Compared with traditional stale aroma Pu-erh tea, FFAPET exhibited higher levels of alcohols and alkenes. Through GC-O-MS combined with OAV analysis, 10 key active-aroma compounds were identified in representative FFAPET samples. These compounds included (<i>E, E</i>)-2,4-heptadienal, phenylethyl alcohol, geraniol, (<i>E</i>, <i>Z</i>)-2,6-nonadienal, (<i>Z</i>)-4-heptenal, 2-phenethyl acetate, 2,2,6-trimethylcyclohexanone, <i>D</i>-limonene, <i>β</i>-ionone, and linalool, all of which made significant contributions to the development of the characteristic floral-fruity aroma profile. Tests involving aroma recombination and omission further confirmed that seven of these odorants played essential roles in defining the overall aroma of FFAPET. These findings offer valuable theoretical insights for the enhancement and regulation of Pu-erh tea flavor, particularly for the optimization of the floral-fruity aroma characteristics.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469430/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174612","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":"Beyond Sight: The Influence of Opaque Glasses on Wine Sensory Perception.","authors":"George Ștefan Coman, Camelia Elena Luchian, Elena Cristina Scutarașu, Valeriu V Cotea","doi":"10.3390/foods14183231","DOIUrl":"10.3390/foods14183231","url":null,"abstract":"<p><p>International standards for wines with Protected Designation of Origin (PDO) require characterisation through both analytical and sensory criteria, although sensory evaluation remains inherently subjective, especially regarding organoleptic properties. This study examined paired Blanc de noir and red wines made from identical grape varieties to determine whether varietal traits remain perceptible regardless of the vinification method while also assessing the role of visual stimuli in influencing olfactory and gustatory perception. Controlled tastings were conducted using both transparent and opaque glassware, with experienced panellists recording sensory descriptors. Physicochemical parameters were measured using a Lyza 5000 analyser to confirm compliance with quality standards, while statistical analyses of sensory data were conducted using the XLSTAT-Basic, student-type user software. Results showed that the absence of visual cues did not mislead tasters in recognising core attributes; however, the winemaking method significantly affected descriptors linked to maceration, including flavour intensity, astringency, and red/dark fruit notes. Panellists distinguished between white and red wines at statistically significant levels, even without visual input, suggesting that vinification-related chemical composition primarily guided their perception. Direct correlations were observed between red winemaking descriptors and parameters such as pH, lactic acid, glycerol, and volatile acidity, while indirect correlations were found with malic acid and titratable acidity. The results highlight how winemaking methods, chemical composition, and sensory perception interact in defining varietal characteristics.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469274/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174324","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":"Physicochemical Properties of Starch Isolated from Betahealth, a High β-Glucan Barley Cultivar.","authors":"Jin-Cheon Park, Gyeong A Jeong, Seul-Gi Park, Young-Mi Yoon, On-Sook Hur, Chang Joo Lee","doi":"10.3390/foods14183226","DOIUrl":"10.3390/foods14183226","url":null,"abstract":"<p><p>This study investigated the physicochemical properties of starch from the newly developed β-glucan-rich barley cultivar Betahealth. The cultivar was bred through a three-way cross between Betaone (F1, Shikoku Hadaka 97 × Glacier AC38) and Dahyang, and its potential as a high-β-glucan food supplement was evaluated. Betahealth's general composition comprised 11.8%, 1.06%, 2.74%, 3.66%, 56.6%, and 12.3% protein, ash, crude fat, amylose, starch, and β-glucan, respectively. The compositional characteristics of the parent cultivars varied among developed cultivars. The average starch granule size decreased in the following order: Dahyang (12.2 μm), Shikoku Hadaka 97 (11.4 μm), Glacier AC38 (8.63 μm), and Betahealth (6.96 μm). Granule size greatly influenced gelatinization properties, with smaller granules showing higher onset, peak, and conclusion temperatures during gelatinization. Gelatinization temperatures significantly differed among samples, except in Betahealth. Amylose content strongly correlated with pasting properties, with Shikoku Hadaka 97 (10.4%) and Betahealth (8.75%) showing lower amylose content than Glacier AC38 (43.4%) and Dahyang (43.8%). Thus, differences in starch granule size, gelatinization properties, and pasting characteristics depended on cultivar, suggesting that these factors are important for selecting cultivars suitable for specific processing applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469895/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174574","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":"Determination of the Quality of Oil Obtained from Protein Hydrolysate Produced Using Rainbow Trout (<i>Oncorhynchus mykiss</i>) By-Products.","authors":"Koray Korkmaz, Serpil Öztürk","doi":"10.3390/foods14183227","DOIUrl":"10.3390/foods14183227","url":null,"abstract":"<p><p>The growing demand for sustainable food sources requires the efficient use of aquaculture by-products. This study aimed to optimize enzymatic hydrolysis conditions for the simultaneous recovery of fish protein hydrolysate (FPH) and oil from rainbow trout (<i>Oncorhynchus mykiss</i>) processing by-products. Hydrolysis was performed at different temperatures (30-50 °C), enzyme concentrations (0.5-1.5%), and durations (30-90 min), and the optimal conditions were determined as 40 °C, 1% enzyme concentration, and 60 min. Under these conditions, oil yield reached 11.46%, while quality indices remained within acceptable limits (peroxide value: 1.78-3.47 meq O₂/kg; thiobarbituric acid reactive substances: 0.41-1.41 mg MDA/kg; free fatty acids: 0.27-4.12%). Fatty acid analysis revealed 22.5% saturated, 46.31% monounsaturated, and 23.52% polyunsaturated fatty acids, including notable levels of EPA and DHA. The protein hydrolysates obtained under optimized conditions contained 22.61% protein and essential amino acids, accounting for 52.4% of the total amino acid content, confirming their high nutritional value. Overall, the findings demonstrate that rainbow trout by-products can be effectively valorized through enzymatic hydrolysis to produce oil and protein hydrolysates of acceptable quality, which may serve as alternative ingredients for food and feed applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469532/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174446","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":"Bimetallic Gold--Platinum (AuPt) Nanozymes: Recent Advances in Synthesis and Applications for Food Safety Monitoring.","authors":"Shipeng Gao, Xinhao Xu, Xueyun Zheng, Yang Zhang, Xinai Zhang","doi":"10.3390/foods14183229","DOIUrl":"10.3390/foods14183229","url":null,"abstract":"<p><p>The growing global demand for rapid, sensitive, and cost-effective food safety monitoring has driven the development of nanozyme-based biosensors as alternatives to natural enzyme-based methods. Among various nanozymes, bimetallic gold-platinum (AuPt) nanozymes show superior catalytic performance compared to monometallic and other Au-based bimetallic hybrids. This is due to their synergistic colorimetric, catalytic, geometric, and ensemble properties. This review systematically evaluates AuPt nanozymes in food safety applications, focusing on their synthesis, structural design, and practical uses. Various structural types are highlighted, including plain, magnetic, porous nanomaterial-labeled, and flexible nanomaterial-loaded AuPt hybrids. Key synthesis methods such as seed-mediated growth and one-pot procedures with different reducing agents are summarized. Detection modes covered include colorimetric, electrochemical, and multimodal sensing, demonstrating efficient detection of important food contaminants. Key innovations include core-shell designs for enhanced catalytic activity, new synthesis strategies for improved structural control, and combined detection modes to increase reliability and reduce false positives. Challenges and future opportunities are discussed, such as standardizing synthesis protocols, scaling up production, and integration with advanced sensing platforms. This review aims to accelerate the translation of AuPt nanozyme technology into practical food safety monitoring solutions that improve food security and public health.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469486/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174337","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":"Dietary Dityrosine Impairs Glucose Homeostasis by Disrupting Thyroid Hormone Signaling in Pancreatic β-Cells.","authors":"Yueting Ge, Boyang Kou, Chunyu Zhang, Chengjia Gu, Lin Cheng, Yonghui Shi, Guowei Le, Wei Xu","doi":"10.3390/foods14183220","DOIUrl":"10.3390/foods14183220","url":null,"abstract":"<p><p>Growing evidence links processed red meat consumption to increased diabetes risk, with oxidized proteins and/or amino acids proposed as potential mediators. We investigated whether dityrosine (Dityr), a key oxidation biomarker in high-oxidative pork (HOP) and structural analog of thyroid hormone T3, mediates HOP-induced glucose dysregulation via thyroid hormone (TH) signaling disruption. C57BL/6J mice were fed control, low-oxidative pork (LOP), HOP, LOP + Dityr, or Dityr diets for 12 weeks. HOP and Dityr impaired glucose tolerance and induced hyperglycemia and hypoinsulinemia. Both induced oxidative stress and inflammation that partly contributed to pancreatic β-cell dysfunction and reduction in insulin secretion. Crucially, they downregulated pancreatic thyroid hormone receptor β1 (TRβ1) and monocarboxylate transporter 8 (MCT-8), impairing TH signaling. This reduced TH transport in pancreatic tissue and triggered β-cell apoptosis by modulating TRβ1-mediated expression of TH-responsive genes and proteins involved in pancreatic function, ultimately leading to diminished insulin secretion and elevated blood glucose levels. Dityr alone recapitulated the metabolic and molecular disruptions of HOP. We conclude that Dityr drives HOP-induced glucose metabolism disorders primarily by disrupting TH signaling, along with promoting oxidative stress and inflammation that collectively impair β-cell function. Minimizing dietary Dityr exposure via modified cooking methods or antioxidant-rich diets may mitigate diabetes risk.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469916/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174423","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":"Analysis of Physicochemical Characteristics, Flavor, and Microbial Community of Sichuan Industrial Paocai Fermented by Traditional Technology.","authors":"Shuang Xian, Hongchen Li, Xinyi Wang, Xiangchao He, Yanlan Li, Xinyan Liu, Guanghui Shen, Anjun Chen","doi":"10.3390/foods14183232","DOIUrl":"10.3390/foods14183232","url":null,"abstract":"<p><p>Sichuan Paocai is a representative traditional fermented vegetable in China, which is deeply embedded in local geographical and cultural heritage. However, regional differences in product characteristics remain poorly understood. In this study, the physicochemical properties, volatile compounds, and microbial communities of Paocai from seven production regions in Sichuan (named FB, AB, BZ, CD, DZ, MY, and YS) were systematically investigated. Parameters including pH, salinity, nitrite, organic acids, and color were determined, while volatile profiles were analyzed using an electronic nose and comprehensive two-dimensional gas chromatography-mass spectrometry. A total of 294 volatile compounds were identified, with alcohols, esters, and isothiocyanates emerging as the major contributors to flavor differentiation. UMAP and OPLS-DA analyses revealed distinct regional clustering, which was consistent with electronic nose profiling, and 111 volatile compounds were identified as key aroma markers. Microbial diversity was assessed using 16S rRNA gene sequencing, demonstrating that <i>Lactobacillus</i>, <i>Lentilactobacillus</i>, <i>Pediococcus</i>, and <i>Weissella</i> were the dominant taxa, although the richness varied significantly across regions. An LEfSe analysis further identified region-specific biomarkers, including <i>Pediococcus</i>, <i>Lactococcus</i>, and <i>Leuconostoc</i> in FB; <i>Lactobacillus</i> in AB; <i>Pediococcus ethanolidurans</i> in BZ; <i>Levilactobacillus</i> in DZ; <i>Lentilactobacillus</i> in MY; and a more diverse microbiota in MS. A correlation analysis highlighted the pivotal roles of distinct microbial groups in shaping and transforming flavor compounds across different regions. Overall, these findings provide scientific guidance for the development of high-quality, region-specific products and contribute to the protection, branding, and market competitiveness of geographically indicated foods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470004/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174117","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":"Atmospheric Room Temperature Plasma as a Green Pretreatment Strategy for Enhanced Phytochemical Extraction from <i>Moringa oleifera</i> Leaves.","authors":"Martha Mantiniotou, Vassilis Athanasiadis, Dimitrios Kalompatsios, Eleni Bozinou, George Ntourtoglou, Vassilis G Dourtoglou, Stavros I Lalas","doi":"10.3390/foods14183233","DOIUrl":"10.3390/foods14183233","url":null,"abstract":"<p><p>Over the past few years, naturally sourced bioactive molecules have drawn increased attention for their antioxidant capacity and wide-ranging health effects. At the same time, interest in eco-friendly extraction approaches has risen sharply. Atmospheric Room Temperature Plasma (ARTP), a novel non-thermal pretreatment method, has emerged as a promising green technology due to its minimal environmental impact, cost-effectiveness, and superior extraction efficiency compared to conventional methods. In this study, ARTP pretreatment-optimized across variables such as treatment distance, substrate thickness, power, nitrogen flow, and duration-was combined with ultrasonic-assisted extraction to enhance the recovery of bioactive compounds from <i>Moringa oleifera</i> leaves. Both techniques were optimized using Response Surface Methodology (RSM). Under optimal conditions, the extract yielded a total polyphenol content of approximately 40 mg gallic acid equivalents per gram of dry weight. Antioxidant activity, assessed via ferric-reducing antioxidant power (FRAP) and DPPH radical scavenging assays, reached ~280 and ~113 μmol ascorbic acid equivalents per gram dry weight, respectively, and the ascorbic acid content was ~5.3 mg/g. These findings highlight the potential of ARTP as an effective and sustainable pretreatment method for producing high-value phytochemical extracts, with promising applications in the food, pharmaceutical, and cosmetic industries.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469745/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174368","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}