IF 5.1 2区农林科学

Foods Pub Date : 2025-09-16 DOI: 10.3390/foods14183212

Pedro de Jesús Deniz-González, Fernando Grageola-Núñez, Pedro Ulises Bautista-Rosales, Armida Sánchez-Escalante, Gabriela María Ávila-Villarreal, Mario Estévez, Javier Germán Rodríguez-Carpena

{"title":"Antioxidant Activity and Acute Oral Toxicity of Soursop (Annona muricata L.) Leaf and Its Effect on the Oxidative Stability of Mexican Hairless Pork Patties.","authors":"Pedro de Jesús Deniz-González, Fernando Grageola-Núñez, Pedro Ulises Bautista-Rosales, Armida Sánchez-Escalante, Gabriela María Ávila-Villarreal, Mario Estévez, Javier Germán Rodríguez-Carpena","doi":"10.3390/foods14183212","DOIUrl":"10.3390/foods14183212","url":null,"abstract":"The oxidation of meat and meat products can be delayed or mitigated through the use of natural antioxidants. Soursop leaf extracts have potential as a natural additive in meat products, offering a rich source of antioxidants. However, the impact and safety of incorporating soursop leaf extracts on the oxidative stability of meat products are not yet well understood. This study evaluated the antioxidant activity and acute oral toxicity of hydroalcoholic extracts from soursop leaves, as well as their effects on color and the oxidative stability of lipids and proteins in chilled Mexican Hairless pork patties. The results suggest that hydroalcoholic soursop leaf extracts may serve as a safe source of bioactive compounds with antioxidant properties, suitable for use as an additive in meat and meat products to reduce color loss and lipid oxidation, with a lesser effect on protein oxidation.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470230/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174294","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}

引用次数: 0

Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Cucurbita pepo L.). 切块尺寸和烹调方法对西葫芦营养成分和感官特性的影响

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-16 DOI: 10.3390/foods14183213

Adela Abellán, Pablo Gómez, Alba Villegas, Laura Buendía-Moreno, Luis Tejada

{"title":"Influence of Cutting Dimensions and Cooking Methods on the Nutritional Composition and Sensory Attributes of Zucchini (Cucurbita pepo L.).","authors":"Adela Abellán, Pablo Gómez, Alba Villegas, Laura Buendía-Moreno, Luis Tejada","doi":"10.3390/foods14183213","DOIUrl":"10.3390/foods14183213","url":null,"abstract":"The present work investigated how cube size (10 × 10 × 10 mm and 20 × 20 × 20 mm) and culinary technique (stir-frying, steaming, with raw zucchini as control) influence the nutritional profile, bioactive components, texture, and sensory properties of zucchini (Cucurbita pepo L.). Parameters assessed included moisture, dry matter, ash, protein, fat, antioxidant capacity (AC), total phenolic content (TPC), texture profile, and consumer acceptance. Cutting size significantly affected dry matter and ash contents, with larger cubes showing higher values. While TPC remained stable across sizes and methods, AC varied with both factors, reflecting contributions from non-phenolic antioxidants and retention differences. Hardness was unaffected by cutting size, but raw larger cubes had higher adhesiveness; cooking markedly reduced both parameters. Stir-frying increased dry matter, ash, protein, fat, and AC, partly due to incorporation of oil-derived antioxidants, whereas steaming preserved visual attributes and produced the highest sensory scores for appearance, colour, and texture. Smaller cubes were generally preferred in sensory evaluation. In summary, the culinary technique exerted a stronger effect than cube size: stir-frying boosted specific nutritional parameters, whereas steaming was more effective at maintaining sensory quality.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469137/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174404","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}

引用次数: 0

Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability. 利用综合降维和RSM优化红醋蓝圆油加工：对脂质储存稳定性的影响。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-16 DOI: 10.3390/foods14183215

Shan Xue, Bohu Liu, Guojin Lan, Jia Liu

{"title":"Optimizing Red Vinasse-Blue Round Scad Processing Using Integrated Dimensionality Reduction and RSM: Effects on Lipid Storage Stability.","authors":"Shan Xue, Bohu Liu, Guojin Lan, Jia Liu","doi":"10.3390/foods14183215","DOIUrl":"10.3390/foods14183215","url":null,"abstract":"This study pioneered an intelligent process optimization framework integrating dimensionality reduction and Box-Behnken Design response surface methodology (RSM) with MATLAB R2021b(v9.11) analytics, to advance the development of functional foods from red vinasse-blue round scad. The comprehensive nutraceutical stability assessment for key functional lipids during 4 °C storage were established by systematically evaluating microwave, boiling, and foil-baking processing. The results of intelligent processing optimization showed that the optimal parameters (red vinasse addition: 2.8 g/g; processing temperature: 4 °C; processing time: 10 h) maximized the composite quality score Y (50% texture + 50% sensory), validated by MATLAB R2021b(v9.11) to achieve near-theoretical maxima. The results of functional lipid stability showed that total fat decreased significantly (p < 0.05), with foil-baking showing the highest loss. Partial least squares regression (PLSR) analysis revealed critical degradation of nutraceutical lipids (C20:5n-3, C22:6n-3) and an increase in saturated fats (p < 0.05), where boiling induced the most severe fatty acid alterations. Microwave processing accelerated lipid oxidation (highest TBARS, p < 0.05), compromising lipid bioactivity. The framework of red vinasse biosynthesis technology enabled precise parameter optimization, and enhanced functional component retention in underutilized fish species. This work provided a theoretical and technical foundation for intelligent manufacturing of lipid-stable nutraceuticals, positioning red vinasse-a model biosynthesis technology output-as a key ingredient for next-generation functional foods.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469726/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174593","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}

引用次数: 0

Integration of Physiological Analysis and Untargeted Metabolomics to Explore Differences in Quality Among Four Sweet Cherry Cultivars. 结合生理分析和非靶向代谢组学研究4个甜樱桃品种的品质差异。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-15 DOI: 10.3390/foods14183207

Guoqin Li, Xiaosa Yang, Zhonghua Cao, Fei Li, Guifeng Li, Erihemu

{"title":"Integration of Physiological Analysis and Untargeted Metabolomics to Explore Differences in Quality Among Four Sweet Cherry Cultivars.","authors":"Guoqin Li, Xiaosa Yang, Zhonghua Cao, Fei Li, Guifeng Li, Erihemu","doi":"10.3390/foods14183207","DOIUrl":"10.3390/foods14183207","url":null,"abstract":"This study compared the quality parameters of four popular sweet cherry fruits (\"Tieton\", \"Pioneer\", \"Sunburst\", and \"Huangmi\") in Shanxi Province and used untargeted metabolomics to analyze the differential metabolites (DMEs) among them. The results showed that the four fruits have distinct differences in their skin color, texture, size, weight, and solid-to-acid ratio. Notably, \"Huangmi\" fruit showed greater physical damage and bitterness and lower overall likeability than the other three fruits after short-distance road transportation. Untargeted metabolomics identified 97 DMEs among the four fruits. Specifically, the levels of 44 DMEs (such as cellobionate, allose, L-histidine, kaempferol, ascorbic acid, cinnamaldehyde, and Qing Hau Sau), 22 DMEs (such as raffinose, neochlorogenic acid, epicatechin, carvone, and (S)-norcoclaurine), 9 DMEs (such as melibiitol, 3'-ketolactose, and all-trans-retinoic acid), and 3 DMEs (D-maltose, shikimic acid, and selenocysteine) were highest in the \"Huangmi\", \"Sunburst\", \"Pioneer\", and \"Tieton\" fruits, respectively. Moreover, the red cultivars (\"Tieton\", \"Pioneer\", and \"Sunburst\") showed a higher citrulline content than the yellow cultivar (\"Huangmi\"). This study can serve as a reference for cultivar breeding, market segmentation, growers, and related industries, laying a foundation for further research on food nutrition and human health.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469483/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174505","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}

引用次数: 0

From Desert Greening to Human Health: A Systematic Review of the Extraction, Unique Structure, and Bioactivity of Sea Buckthorn Proanthocyanidins. 从沙漠绿化到人类健康：沙棘原花青素的提取、独特结构和生物活性的系统综述。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-15 DOI: 10.3390/foods14183203

Zixin Zhou, Zongyi He, Yu He, Qiang Peng

引用次数: 0

Caulerpa cylindracea: First Insight into Its Nutritional Potential. 茶树：初窥其营养潜力。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-15 DOI: 10.3390/foods14183208

Neven Iveša, Ines Kovačić, Moira Buršić, Nikola Major, Igor Palčić, Smiljana Goreta Ban, Zoran Užila, Gioconda Millotti

{"title":"Caulerpa cylindracea: First Insight into Its Nutritional Potential.","authors":"Neven Iveša, Ines Kovačić, Moira Buršić, Nikola Major, Igor Palčić, Smiljana Goreta Ban, Zoran Užila, Gioconda Millotti","doi":"10.3390/foods14183208","DOIUrl":"10.3390/foods14183208","url":null,"abstract":"The invasive seaweed Caulerpa cylindracea is widespread in the Mediterranean and has notable ecological impacts, yet its nutritional potential remains underexplored. This study aimed to characterize the nutritional composition of C. cylindracea comprehensively. Samples were collected from the Northern Adriatic and analyzed for proximate composition, amino acids, minerals, vitamins, and fatty acids using standardized laboratory methods. The results revealed a balanced proximate profile with notable protein (11.8 g/100 g DW) and fiber (24.4 g/100 g DW) levels and relatively low carbohydrates (11.6 g/100 g DW). The seaweed exhibited a rich mineral content, including high levels of iron, magnesium, manganese, and potassium, while toxic heavy metals were absent. Vitamins B12 and E were present at elevated concentrations compared to related species. Amino acid analysis showed a well-balanced essential amino acid profile supporting its nutritional value. The high salt content (33.8 g/100 g DW) suggests the need for desalination prior to consumption to reduce sodium intake risks. These results indicate the potential of this invasive species as a novel dietary component, particularly for populations who may benefit from plant-based marine sources of essential nutrients in the Mediterranean region. This is the first comprehensive nutritional characterization of C. cylindracea from the Adriatic Sea, highlighting its potential for valorization as both an environmental management strategy and a novel dietary resource.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469415/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174426","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}

引用次数: 0

Dissipation of Triazole Fungicides in Apples. 三唑类杀菌剂在苹果中的耗散。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-15 DOI: 10.3390/foods14183210

Tereza Horska, Jitka Stara, Frantisek Kocourek, Leos Uttl, Jingwen Han, Vladimir Kocourek, Jana Hajslova, Zuzana Hanackova, Dana Schusterova

{"title":"Dissipation of Triazole Fungicides in Apples.","authors":"Tereza Horska, Jitka Stara, Frantisek Kocourek, Leos Uttl, Jingwen Han, Vladimir Kocourek, Jana Hajslova, Zuzana Hanackova, Dana Schusterova","doi":"10.3390/foods14183210","DOIUrl":"10.3390/foods14183210","url":null,"abstract":"Triazole compounds are members of the demethylation inhibitor class of systemic agents used to combat the most widespread apple diseases worldwide, namely apple scab and powdery mildew. The dissipation kinetics of difenoconazole, mefentrifluconazole, myclobutanil, penconazole, tebuconazole and tetraconazole from commercial products in two apple cultivars (Rosana and Selena) were studied over four years. Pesticide residues in the apples were determined using the QuEChERS extraction procedure, followed by liquid chromatography-mass spectrometry analysis. Triazoles applied 84-100 days before harvest dissipated faster than those applied 44-55 days before harvest, with half-lives of 4.0-22.3 days and 7.1-43.9 days, respectively. Except for tebuconazole, all triazoles were found to be well below 30% of the maximum residue levels at the end of the pre-harvest interval, which is mandatory for products in use. The dissipation of five triazoles was evaluated during cold storage over two subsequent years. Residues of difenoconazole, myclobutanil and tebuconazole were detected at levels above 0.01 mg/kg after more than five months. The calculated risk intake values were lower than the established acceptable daily intake and acute reference dose values, indicating that the acute and chronic risks of pesticide exposure from consuming apples are not expected.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469479/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174535","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}

引用次数: 0

Investigation of Quality Enhancement Mechanisms in Tenobe Somen Noodles During Storage and Maturation. 荞麦面贮藏和熟化过程中品质提高机理的研究。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-15 DOI: 10.3390/foods14183204

Qifei Wu, Wei Li, Yajing Qi, Shuyi Liu, Zhongwei Chen, Bin Xu

{"title":"Investigation of Quality Enhancement Mechanisms in Tenobe Somen Noodles During Storage and Maturation.","authors":"Qifei Wu, Wei Li, Yajing Qi, Shuyi Liu, Zhongwei Chen, Bin Xu","doi":"10.3390/foods14183204","DOIUrl":"10.3390/foods14183204","url":null,"abstract":"Tenobe somen (hand-stretched) noodles are distinguished by their exceptional quality, which is achieved through a unique production method and a characteristic long-term aging process. This aging is closely associated with the oiling and \"yaku\" procedures. \"Yaku\" refers to the process of storing dried tenobe somen noodles in a warehouse during the high-temperature and high-humidity rainy season (typically in summer) for a period of time. This process is not merely about storage; rather, it involves complex physicochemical changes in the internal components of the noodles triggered by environmental factors, ultimately endowing the noodles with superior quality. This review systematically examines the critical factors influencing tenobe somen production, including oil selection for anti-adhesion treatment, the evolution of fundamental physicochemical properties, cooking performance, and sensory quality during storage. Particular emphasis is placed on the transformations of lipids, proteins, and starch components, as well as their intermolecular interactions. Recent findings demonstrate that cottonseed oil is especially effective in preventing strand adhesion during processing and contributes substantially to quality enhancement throughout storage. The optimization of noodle quality during aging is largely driven by chemical composition changes and synergistic molecular interactions. Overall, this review provides a comprehensive analysis of the multidimensional mechanisms underlying quality improvement in tenobe somen noodles. The insights gained offer valuable theoretical support for optimizing lipid selection, regulating storage protocols, and promoting the modernization of traditional pasta production technologies.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469226/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174477","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}

引用次数: 0

Optimizing Extraction Methods for Bioactive Polysaccharides from Rosa rugosa and Rosa damascena. 红叶蔷薇和大马士革蔷薇生物活性多糖提取工艺优化。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-15 DOI: 10.3390/foods14183211

Sawaira Ashraf, Muhammad Zahid Ashraf, Baohe Miao, Xinxin Zhao

{"title":"Optimizing Extraction Methods for Bioactive Polysaccharides from Rosa rugosa and Rosa damascena.","authors":"Sawaira Ashraf, Muhammad Zahid Ashraf, Baohe Miao, Xinxin Zhao","doi":"10.3390/foods14183211","DOIUrl":"10.3390/foods14183211","url":null,"abstract":"Rosa damascena and Rosa rugosa, which are the two most commercial species in the Rosa genus, are used to make rose oil, cosmetics, and functional foods. The majority of polysaccharide constituents of both species is structurally diverse and demonstrates promising biological activities, such as moisturizing, immunomodulation, and antioxidant activity. The extraction technique has a significant impact on the yield, purity, and bioactivity of polysaccharides. Traditional extraction methods (hot water, ethanol) are simple and economical, yet they typically produce low yields and degrade sensitive compounds. Novel extraction methods (pressurized liquid extraction, enzyme-assisted extraction, ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction) offer higher efficiency, selectivity, and sustainability, while better preserving polysaccharide structure and bioactivity. This review serves as a comparative summary of conventional versus novel extraction methodologies of polysaccharides from R. damascena and R. rugosa, with particular consideration towards the yield, polysaccharide structural integrity, sustainability, and industrial conduct of each methodology. In addition, it summarizes the distribution and functional role of selected polysaccharides in the various organs of the plants, while also providing an overview of their antioxidant mechanisms and potential bioactive applications in health. Challenges and critical factors that surround specific species, standards for processes, and extraction methods, and that therefore appeal to time and economic considerations, are identified. In efforts to optimize the extraction methodology, the high economic and functional potential of the Rosa species can be maximized in the interest of healthy, functional consumables for the pharmaceutical, nutraceutical, and cosmetic industries.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470210/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174578","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}

引用次数: 0

The Impact of Gallic Acid Binding on the Foam and Interfacial Properties of Whey Protein Isolate Under Weak Acidic Conditions. 弱酸性条件下没食子酸结合对乳清分离蛋白泡沫和界面特性的影响。

IF 5.1 2区农林科学

Foods Pub Date : 2025-09-15 DOI: 10.3390/foods14183209

Fuchao Zhan, Jing Li, Bin Li

{"title":"The Impact of Gallic Acid Binding on the Foam and Interfacial Properties of Whey Protein Isolate Under Weak Acidic Conditions.","authors":"Fuchao Zhan, Jing Li, Bin Li","doi":"10.3390/foods14183209","DOIUrl":"10.3390/foods14183209","url":null,"abstract":"The interfacial and foam properties of proteins can be enhanced by altering the interactions between polyphenols and proteins. The aim of this study was to determine the influence of gallic acid (GA) on the structural properties of whey protein isolate (WPI), specifically focusing on particle size, potential, and surface hydrophobicity, as well as the subsequent alterations in its interfacial and foam properties when utilized as a foaming agent. An increase in turbidity and a decrease in particle size suggested the formation of a soluble complex between GA and WPI at a pH of 6. The results from fluorescence spectroscopy and surface hydrophobicity analyses indicated that the primary interactions between GA and WPI are characterized by hydrogen bonding and hydrophobic interactions. The reduction in particle size enhances the capacity of WPI/GA complexes to lower the surface pressure, thereby demonstrating significant efficacy at the macroscopic scale. Furthermore, the structural connectivity of GA facilitates the formation of a stable interfacial film at the air-water interface by WPI/GA, resulting in high foam stability at a macroscopic level. This research contributes to a deeper understanding of the application of protein-polyphenol complexes as surfactants and provides theoretical support for their use in food applications.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12469808/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145174559","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}

引用次数: 0

Foods最新文献