Food Science & Nutrition最新文献

{"title":"Ultrasound-assisted extraction of bioactive compounds from Moringa oleifera leaves for beef patties preservation: Antioxidant and inhibitory activities, half-life, and sensory attributes","authors":"A. M. S. Al-Baidhani,&nbsp;Alia Z. Hashim,&nbsp;Haider K. Al-Qutaifi,&nbsp;Asaad R. Al-Hilphy,&nbsp;Muhammad Waseem,&nbsp;Felix Kwashie Madilo,&nbsp;Muhammad Faisal Manzoor","doi":"10.1002/fsn3.4395","DOIUrl":"10.1002/fsn3.4395","url":null,"abstract":"<p>This study aims to examine employing ultrasound-assisted extraction of bioactive components from <i>Moringa oleifera</i> leaves and apply them in beef patties preservation, as well as antioxidant and inhibitory activities and sensory qualities. The study included studying the chemical content and minerals of the <i>M. oleifera</i> leaves, preparation of aqueous and alcoholic extracts using an ultrasound device, then exploring the extraction yield. The results proved that the extraction yield by ultrasound using ethanol at 80% was the highest, reaching 19.22%. The total phenols in the ultrasonic extract with moringa leaves aqueous extract (AMEUS) amounted to 120,755 mg/mL. Since the AMEUS exhibited the highest value of 68.308 mg/mL calic acid – eight phenolic compounds discovered by HPLC – the total content of flavonoids was also calculated. The inhibitory and antioxidant effects of moringa leaf extracts are well documented. We monitored the changes in chemical indicators, such as the value of peroxide and thiobarbituric acid, as well as the percentage of free fatty acids and physical characteristics, such as water-carrying capacity, pH, and pigments, for storage periods 0, 4, 8, and 12 days after adding AMEUS to beef patties at a concentration of 0.5%. The patties were kept under refrigeration at 4 ± 1°C during this time. The values of peroxide number, thiobarbituric acid, free fatty acid, and metmyoglobin pigment were decreased in the beef patties treated with the AMEUS. However, they increased continuously during the cryopreservation period, and there was a significant increase in water-holding capacity (WHC) when the beef patties were treated with AMEUS. The results also showed that adding AMEUS to beef patties improved their qualitative characteristics.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4395","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141924484","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":"Modeling the acceptance of vegetarian diets to promote sustainable food systems","authors":"Caroline Rajeh,&nbsp;Jean B. Hunter,&nbsp;David A. Levitsky,&nbsp;Myra Zeineddine,&nbsp;Samer A. Kharroubi,&nbsp;Ammar Olabi","doi":"10.1002/fsn3.4308","DOIUrl":"10.1002/fsn3.4308","url":null,"abstract":"<p>With increasing concerns about health, animal welfare, and the environment, changes in dietary patterns are emerging, as evidenced by the gradual shift toward plant-rich diets. To appropriately plan vegetarian meals with high consumer satisfaction that would help promote this dietary pattern and ultimately improve the sustainability of food systems, meal acceptability testing would be crucial. The present work aims to investigate the influence of individual food components' acceptability on the overall meal acceptability in vegetarian diets. Over four taste-testing periods, 94 panelists of US nationality recruited from Cornell University staff (47 males and 47 females; 30–50 years of age) were asked to rate the acceptability of 41 vegetarian meals containing various food category items, including a main dish, side dish, appetizer, salad, soup, bread, dessert, beverage, and a control food. Each meal included six menu items to ensure the tested foods resembled a typical meal. Consequently, some meals lacked one or more of the nine total food categories. Participants were asked to rate the acceptability of the six meal items and the overall meal acceptability on a 9-point hedonic scale. Multiple imputation was used to fill in any missing data, and multiple linear regression analysis was then performed. Through this study, a model that predicts the overall meal acceptability of vegetarian diets based on individual meal category components was developed with an <i>R</i>-squared value of .7033, suggesting that around 70.33% of the variation in overall meal acceptability could be explained by the nine food category predictors. The findings also suggested that the most influential food item on overall meal acceptability was the main dish followed by the side dish. For every unit increase in the acceptability score of the main dish on a 9-point hedonic scale, the overall meal acceptability increased by 0.324 points. The positive findings would be beneficial to food service providers in designing a vegetarian meal with high meal acceptability. By focusing on optimizing the acceptability of these two key categories, menu planners can effectively elevate customers' satisfaction of their meals.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4308","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141925453","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 milk powder with cashew apple juice using maltodextrin as a carrier material: A novel dairy recipe","authors":"Vinoth Kannan Sithu Rameshbabu,&nbsp;Vivek Rangarajan,&nbsp;Sampatrao Dagu Manjare","doi":"10.1002/fsn3.4390","DOIUrl":"10.1002/fsn3.4390","url":null,"abstract":"<p>Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce “Feni,” an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free-flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free-flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X-ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray-drying conditions, achieving a free-flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray-drying process parameters.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4390","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934100","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":"Cytotoxic and genotoxic effects of tert-butylhydroquinone, butylated hydroxyanisole and propyl gallate as synthetic food antioxidants","authors":"Karim Esazadeh,&nbsp;Jafar Ezzati Nazhad Dolatabadi,&nbsp;Hashem Andishmand,&nbsp;Hossein Mohammadzadeh-Aghdash,&nbsp;Mansour Mahmoudpour,&nbsp;Mohammad Naemi Kermanshahi,&nbsp;Yousef Roosta","doi":"10.1002/fsn3.4373","DOIUrl":"10.1002/fsn3.4373","url":null,"abstract":"<p>Synthetic food antioxidants such as tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and propyl gallate (PG) have been extensively utilized in different food industries because of their high protectant activities to stop food spoilage and remove foodborne diseases in humans and animals. It would be emphasized that increasing the intake of antioxidants through intracellular may lead to cyto/genotoxicity, and their complex formation with biological molecules eventually accelerate the progress of various diseases like multiple sclerosis, diabetes, neurological disorders, cardiac vascular disease, cancer, etc. Therefore, their toxicity is one of the challenging subjects due to their extensive use in food-related industries. TBHQ, BHA, and PG antioxidants have cytotoxic, genotoxic, and carcinogenic effects if absorbed in high doses through the gastrointestinal tract. Thermodynamic parameters presented that the hydrophobic bind plays a key role in the complexation of the TBHQ, BHA, and PG with albumin. The molecular modeling results showed that subdomain IIA plays a vital role in the interaction of TBHQ and BHA with albumin. To comprehend the mechanisms of the cyto/genotoxicity effects of these food antioxidants and conformational alterations of albumin macromolecule, we aim to overview numerous types of research that evaluated the cyto/genotoxicity effects of these antioxidants using several procedures.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4373","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934098","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 analysis of chemical elements and metabolites in diverse garlic varieties based on metabolomics and ionomics","authors":"Junjun Meng,&nbsp;Haitao Zhong,&nbsp;Xue Chu,&nbsp;Jinxiu Guo,&nbsp;Shiyuan Zhao,&nbsp;Tao Shen,&nbsp;Wenxue Sun,&nbsp;Jianhua Wang,&nbsp;Pei Jiang","doi":"10.1002/fsn3.4397","DOIUrl":"10.1002/fsn3.4397","url":null,"abstract":"<p>As a plant classified under the “medicine food homology” concept, garlic offers various health benefits and comes in many different varieties. In this study, the metabolite composition of different garlic varieties were analyzed using LC–MS/MS quadrupole-Orbitrap mass spectrometry and ICP-MS. A total of 30 chemical elements and 1256 metabolites were identified. Significant differences in chemical elements and metabolomics profiles were observed among the five garlic groups (VIP &gt; 1.5). Compared to WG, PG contained 5 unique compounds, HG had 15 unique compounds, SCG had 18 unique compounds, and SBG had 26 unique compounds. Furthermore, the results showed that WG had smaller differences with PG and HG, but significant differences with SBG and SCG. KEGG analysis revealed metabolic pathways associated with the formation of differential metabolites. These findings uncover the differences and mechanisms in the composition of various garlic varieties, providing a theoretical foundation for distinguishing the nutritional components of different garlic types.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4397","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934099","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":"The method based on ATR-FTIR spectroscopy combined with feature variable selection for the boletus species and origins identification","authors":"Zhiyi Ji,&nbsp;Honggao Liu,&nbsp;Jieqing Li,&nbsp;Yuanzhong Wang","doi":"10.1002/fsn3.4369","DOIUrl":"10.1002/fsn3.4369","url":null,"abstract":"<p>Wild boletus mushrooms, which are macrofungi of the phylum Basidiomycetes, are a nutritious and unique natural food that is widely enjoyed. Since boletus are consumed with problems of indistinguishable toxic and non-toxic species and heavy metal enrichment, their species identification and traceability are crucial in ensuring quality and safety of consumption. In this study, the attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy technique combined with three feature variable extraction methods, manual selection method, semi-manual selection method, and algorithm method, were used to improve the accuracy and computational speed of the model identification, and the models were established for the identification of boletus species with an accuracy of up to 100% as well as for the identification of boletus origin with an accuracy of 86.36%. It was found that the best methods to improve the accuracy of the models were semi-manual selection, manual selection and algorithmic selection in that order. This study can provide rapid and accurate species identification and origin traceability of wild boletus, and provide theoretical basis for the rational use of feature variable selection methods.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4369","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934103","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":"Enhancing immunomodulation in cyclophosphamide-induced immunosuppressed mice through targeted modulation of butyrate-producing gut microbiota via oral administration of astragalus polysaccharides","authors":"XinQian Rong,&nbsp;QingLong Shu","doi":"10.1002/fsn3.4386","DOIUrl":"10.1002/fsn3.4386","url":null,"abstract":"<p>Astragalus polysaccharide is one of the most extensively studied traditional Chinese medicinal polysaccharides because of its immunomodulatory activity and has attracted considerable attention. Existing evidence suggests that its potential immunomodulatory mechanism is related to the modulation of intestinal microbiota. However, current research methods on the gut microbiota mainly focus on 16S rRNA sequencing, providing limited evidence of specific changes in functional bacterial groups in the intestine. Butyrate is a class of short-chain fatty acids among the microbial metabolites in the gut and is most closely associated with immunomodulatory activity. Thus, in this study, we extracted and purified a polysaccharide from astragalus composed of a main chain of →4)-α-D-Glcp-(1 → and →4,6)-α-D-Glcp-(1→, with side chains of →6)-α-D-Glcp-(1→ and aggregated arabinose, and investigated the changes in butyrate-producing bacterial groups in mice during the immunomodulation process of astragalus polysaccharide, using two butyrate-producing bacterial-specific primers. The results showed that oral administration of astragalus polysaccharide significantly increased butyrate production in the mouse intestine, restoring the disrupted butyrate-producing bacterial abundance and diversity caused by immunosuppression. In conclusion, our study provides the first evidence of the targeted modulation of the butyrate-producing gut microbiota by astragalus polysaccharide, offering insights into its pharmacological activity.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4386","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141968824","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":"Soybean extract inhibits influenza virus entry: Mechanistic insights","authors":"Natsumi Sakata,&nbsp;Yuka Horio,&nbsp;Ryoichi Yamaji,&nbsp;Yuji Isegawa","doi":"10.1002/fsn3.4324","DOIUrl":"10.1002/fsn3.4324","url":null,"abstract":"<p>Influenza viruses pose significant public health threats because they can cause seasonal outbreaks and global pandemics. Current preventive measures, including vaccines and antiviral drugs, are limited by their low efficacy and the emergence of drug-resistant viruses. Addressing these issues necessitates the development of novel preventive and treatment methods. Our previous work highlighted the inhibitory effects of soybean hydrothermal extract on influenza virus growth. In this study, we aimed to delve into the mechanism underlying the antiviral activity, specifically the inhibition of viral entry. Our findings reveal that soybean extract significantly inhibited the stages of viral entry during a viral infection and hindered virus uptake by cells. Fluorescence microscopy of stained viral nucleoproteins demonstrated viral localization on the cell membrane in soybean-treated cells, highlighting a distinctive pattern compared to the control cells where the virus was internalized. Soybean extract targeted the clathrin-dependent endocytosis pathway, as evidenced by 76% inhibition using a clathrin-dependent marker (transferrin). The identification of soybean inhibitors underscores the need for further investigation and offers potential for innovative antiviral interventions.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4324","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934101","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":"Nutritional analysis of vegan recipes: From social media to plate","authors":"Tuba Yoldaş,&nbsp;Gözde Sultan Kaya,&nbsp;Ayhan Parmaksız,&nbsp;Handan Işıklar,&nbsp;Elif Günalan","doi":"10.1002/fsn3.4382","DOIUrl":"10.1002/fsn3.4382","url":null,"abstract":"<p>The study aimed to determine the nutritional composition of vegan recipes shared on the Instagram social media platform and to compare these ingredients with their non-vegan/omnivorous versions. Turkish and English vegan recipes of meatballs (<i>n</i> = 53), burgers (<i>n</i> = 12), pizza (<i>n</i> = 15), pasta (<i>n</i> = 38), cake (<i>n</i> = 58), and cookies (<i>n</i> = 52) were obtained from Instagram. They all met the criteria of being shared as #vegan labeled, presented detailed information about ingredients, and only included plant-based ingredients. Afterward, non-vegan/omnivorous recipes (<i>n</i> = 228) were determined as equivalent to the vegan recipes in each food group, and a total of 456 recipes were evaluated. The amounts of macro- and micronutrients per 100-gram serving were obtained by the Nutritional Data System (BeBiS). According to the outcomes, the most significant differences in nutritional composition were found between vegan and non-vegan meatball recipes. The levels of cholesterol and B12 were significantly lower in English vegan recipes of meatballs, pasta, cake, and cookies compared to their non-vegan versions (<i>p</i> &lt; .05). Consuming different vegan foods throughout the day could provide complementary nutrient intake and sustainable optimal health. Nevertheless, recipe-based updates could be an innovative approach in future vegan studies. In addition, analysis of vegan recipes could be considered to modulate vegan supplementation programs.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4382","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141934005","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":"Research on preventive effect of Akkermansia muciniphila AKK PROBIO on acute gouty arthritis in mice","authors":"Xin Ma,&nbsp;Na Zhu,&nbsp;Xueping Yu,&nbsp;Wei Wang,&nbsp;Wenzhong Wu","doi":"10.1002/fsn3.4367","DOIUrl":"10.1002/fsn3.4367","url":null,"abstract":"<p>In mice with acute gouty arthritis, this study intends to examine the mechanism of action of <i>Akkermansia muciniphila</i> AKK PROBIO. We developed a mouse model of acute gouty arthritis using sodium urate. The efficiency and mechanism of AKK PROBIO in preventing acute gouty arthritis in mice were then determined by examining the degree of foot swelling, pain threshold, blood biochemical indicators, histological alterations, and messenger RNA (mRNA) expression changes. The results of the animal experiment showed that AKK PROBIO can lessen mouse foot edema severity and increase pain threshold. AKK PROBIO can enhance the enzyme activity of superoxide dismutase (SOD) and the level of glutathione (GSH) in the ankle joint tissues of mice with acute arthritis while decreasing the enzyme activity of myeloperoxidase (MPO) and the level of malondialdehyde (MDA). Interleukin 6 (IL-6), interleukin 10 (IL-10), interleukin 1 beta (IL-1β), and tumor necrosis factor-alpha (TNF-α) levels are all reduced by AKK PROBIO in the blood of mice with acute arthritis. Results from histopathology showed that AKK PROBIO reduced tissue damage in the mouse ankle and foot joints. In the tissues of the ankle joints of mice with acute arthritis, the results of the quantitative polymerase chain reaction (qPCR) and Western blot experiments suggested that AKK PROBIO may inhibit the mRNA and protein expression of extracellular signal-regulated kinase 1/2 (ERK1/2), cyclooxygenase-2 (COX-2), and prostaglandin E₂ (PGE₂) in the tissues. AKK PROBIO can also regulate gut microbiota, inhibit harmful bacteria, and enhance valeric acid in the intestine, isobutyric acid, and isovaleric acid. Therefore, it is evident that AKK PROBIO prevents acute gouty arthritis better than glucosamine sulfate. It is a strain that has probiotic potential.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4367","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141886440","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}