Journal of Cereal Science最新文献_第2页

Molecular and functional consequences of drying on edible dock powder: Impacts on wheat protein interactions, steamed bun properties, and simulated digestion enzyme inhibition 干燥对食用船坞粉的分子和功能影响：对小麦蛋白质相互作用、馒头特性和模拟消化酶抑制的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-10 DOI: 10.1016/j.jcs.2025.104228

Zelong Liu , Xinhui Zhang , Sumei Zhou , Yunlong Li , Jing Wang , Yahui He

{"title":"Molecular and functional consequences of drying on edible dock powder: Impacts on wheat protein interactions, steamed bun properties, and simulated digestion enzyme inhibition","authors":"Zelong Liu , Xinhui Zhang , Sumei Zhou , Yunlong Li , Jing Wang , Yahui He","doi":"10.1016/j.jcs.2025.104228","DOIUrl":"10.1016/j.jcs.2025.104228","url":null,"abstract":"<div><div>Edible dock, a protein-rich perennial interspecific hybrid Rumex with hypoglycemic potential, is increasingly used in wheat-based products as dock powder (DP). This study investigated the impact of different drying methods (50 °C/80 °C air-drying, freeze-drying) on DP composition, dough properties, steamed bun quality, and post-digestion bioactivity, aiming to optimize DP drying and application for glycemic control. Freeze-dried DP (DP<sub>FD</sub>) best preserved dietary fiber, phenolics, and flavonoids, while 80 °C air-drying (DP<sub>80</sub>) improved bun textural properties. DP<sub>FD</sub> dough exhibited greater stability despite a shorter development time. Sensory evaluation favored 5 % DP<sub>80</sub>-added bun, though DP generally lowered taste/flavor scores. Microstructure analysis revealed gluten network disruption in DP-added doughs, correlating with uneven air cell distribution in buns. SDS-PAGE indicated that low temperature-drying preserved Rubisco large subunits, whereas 80°C-drying promoted gluten protein cross-linking. <em>In vitro</em> digestion studies showed that both DP and DP-added buns inhibited α-amylase and α-glucosidase. Critically, intestinal digesta from DP<sub>FD</sub>-added buns showed enhanced α-glucosidase inhibition, strongly correlated with retained flavonoids. These findings demonstrate that drying methods significantly impact DP's functional properties and its effect on post-digestion glycemic responses in wheat products. This suggests that carefully selected drying methods can optimize DP application to create healthier, functional wheat products with improved glycemic control potential.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104228"},"PeriodicalIF":3.9,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Brewer's spent grain (BSG) as an ingredient for leavened bread making: challenges and opportunities 酿酒商的废谷物（BSG）作为发酵面包的原料：挑战和机遇

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-07 DOI: 10.1016/j.jcs.2025.104223

A. Pérez-Alva, S.T. Martín-del-Campo, D.K. Baigts-Allende

{"title":"Brewer's spent grain (BSG) as an ingredient for leavened bread making: challenges and opportunities","authors":"A. Pérez-Alva, S.T. Martín-del-Campo, D.K. Baigts-Allende","doi":"10.1016/j.jcs.2025.104223","DOIUrl":"10.1016/j.jcs.2025.104223","url":null,"abstract":"<div><div>Beer production generates a high quantity of by-products, including brewer's spent grain (BSG), spent hops, and spent yeast, which often have little to no use after brewing and are typically discarded in landfills, contributing to greenhouse gas emissions. BSG has been valorized in developing various food prototypes, such as bread, to mitigate this issue. Leavened bread is traditionally prepared using wheat flour, as wheat possesses glutelins and gliadins, which are responsible for creating the gluten network. During the gluten network formation, gas gets trapped in the structure, making bread rise. The differences in the chemical composition between BSG and wheat flour generate changes in the chemical composition of bread by improving the dietary fiber, mineral, and protein content. Additionally, incorporating BSG improves the content of bioactive compounds of leavened bread. However, the dilution of the gluten network due to the increased dietary fiber content modifies the texture of bread, consequently changing consumers' acceptability. In general, a partial substitution of up to 10 % has shown better results than using higher concentrations of BSG. This review article aims to gather and discuss the effect of incorporating brewer's spent grain (BSG) into bread, focusing mainly on the impact of the BSG on the bread texture, bioactive compounds, and sensory analysis.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104223"},"PeriodicalIF":3.9,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unveiling the functionality of phytase activity in maize for enhanced bioavailability of minerals: a new avenue for nutritional security 揭示玉米植酸酶活性的功能，提高矿物质的生物利用度：营养安全的新途径

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-07 DOI: 10.1016/j.jcs.2025.104220

Botta Thandava Ganesh, Vignesh Muthusamy, Ashvinkumar Katral, Ikkurti Gopinath, Amitkumar D. Kyada, Gaurav Sharma, Jayanthi Madhavan, Rajkumar U. Zunjare, Firoz Hossain

{"title":"Unveiling the functionality of phytase activity in maize for enhanced bioavailability of minerals: a new avenue for nutritional security","authors":"Botta Thandava Ganesh, Vignesh Muthusamy, Ashvinkumar Katral, Ikkurti Gopinath, Amitkumar D. Kyada, Gaurav Sharma, Jayanthi Madhavan, Rajkumar U. Zunjare, Firoz Hossain","doi":"10.1016/j.jcs.2025.104220","DOIUrl":"10.1016/j.jcs.2025.104220","url":null,"abstract":"<div><div>Phytase, an enzyme hydrolyzes phytic acid in maize grains, improves phosphorus and mineral bioavailability for monogastric animals and humans. The <em>phytase1</em> gene regulates bioavailable phosphorus levels by degrading phytic acid into lower myoinositols. Considering variation in phytase-activity, a set of high- and low-phytase activity-based diverse maize inbreds varying from 720.13 to 1292.60 U kg<sup>−1</sup> was chosen for <em>phytase1</em> gene characterization at nucleotide and protein levels. Further, 14 overlapping markers were developed covering the full-length <em>phytase1</em> sequence (4695 bp), and amplicons were sequenced using Sanger sequencing. Sequence analysis revealed 17 SNPs and 8 InDels distinguishing high- and low-phytase inbreds. A nucleotide-based phylogenetic tree grouped sequenced inbreds into two distinct clusters. Further, the polymorphic regions were exploited to develop gene-specific (InDel and SNP) markers, and their polymorphism information content ranged from 0.229 to 0.371, with a mean of 0.320. Genotyping using these markers in another large set of diverse maize genotypes grouped them into two clusters, highlighting the potential of markers in classifying genotypes according to phytase activity. Thus, the comprehensive characterization of the <em>phytase1</em> gene at molecular and biochemical levels provided valuable insights for developing maize cultivars with higher nutrient bioavailability through genomics-assisted breeding, offering a sustainable solution to alleviating malnutrition.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104220"},"PeriodicalIF":3.9,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144261899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Distribution of polyamines in kernel tissues of Canadian barley cultivars and their association with protein content 加拿大大麦品种籽粒组织中多胺的分布及其与蛋白质含量的关系

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-07 DOI: 10.1016/j.jcs.2025.104225

Si Nhat Nguyen , Matthew G. Bakker , Trust Beta

{"title":"Distribution of polyamines in kernel tissues of Canadian barley cultivars and their association with protein content","authors":"Si Nhat Nguyen , Matthew G. Bakker , Trust Beta","doi":"10.1016/j.jcs.2025.104225","DOIUrl":"10.1016/j.jcs.2025.104225","url":null,"abstract":"<div><div>Polyamines are nitrogen-containing compounds that naturally occur in barley grain and are known to have beneficial effects on human health. This study investigated the distribution of polyamines in barley grains from two covered and two naked Canadian barley cultivars. Five pearling fractions were collected at 5 % intervals of kernel weight for all cultivars. Grains from covered cultivars were dehulled before pearling, followed by consecutive sieving to recover the germ, fine hull (<0.5 mm), and coarse hull (>0.5 mm) fractions. The levels of putrescine, spermidine, and spermine in barley kernels with 25 % kernel weight removed were 69–76, 55–64, and 21–41 % lower than those in unpearled kernels. Dehulled and pearled kernels were enriched in spermine and depleted in putrescine. The barley germ showed a notably high total polyamine content (52.0–65.5 mg/100 g). The protein and total polyamine content in the fine hull fraction were 2.8–3.5 and 2.1–3.3 fold higher, respectively, compared to the coarse hull fraction, reflecting differences in their histological composition as shown by microscopic examination. Correlation analysis revealed positive and significant correlations between polyamine and protein content at the sub-kernel level (<em>r</em> = 0.769–0.839), suggesting a potential chemical and physiological synchronization between these components during barley seed development and germination. The insights provided by this study on the obtainment of polyamine-rich fractions from barley grains could be valorized for nutraceutical purpose. The understanding about polyamine–protein relationship in barley tissues could aid the selection of cultivating or processing conditions for different uses.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104225"},"PeriodicalIF":3.9,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144280465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase 酶在全麦制品品质改良中的应用：对膳食纤维、面团流变学和气相的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-06 DOI: 10.1016/j.jcs.2025.104222

Ziwu Bu , Simiao Wu , Xinyang Sun

{"title":"Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase","authors":"Ziwu Bu , Simiao Wu , Xinyang Sun","doi":"10.1016/j.jcs.2025.104222","DOIUrl":"10.1016/j.jcs.2025.104222","url":null,"abstract":"<div><div>The whole wheat products have been considered as a good source of dietary fibre with a variety of health benefits. However, it is challenging to encourage the consumption and also develop the global market for whole wheat products due to their undesirable quality issues. The overall objective of this review was to provide a solid theoretical basis for modifying the overall quality of whole wheat products through a potential application of enzymes. The novelty of this work was to comprehensively demonstrate the effects of enzymes on the composition and structure of dietary fibres, the rheological properties and gas phase of whole wheat flour dough. The utilization of xylanses has been observed to promote the transformation of water-unextractable arabinoxylans (WUAX) from wheat bran to water-extractable arabinoxylans (WEAX), and thus exert a positive effect on the dough processing performace and its product quality. α-Amylase, glucose oxidase and cellulase have also been used as the improvers for whole wheat product manufacturing due to the remarkable impact on the composition of starch, gluten proteins and cellulose polymers. This brings a practical guidance for whole grain food industry to optimize the dough formulation and processing conditions, and thus achieve the final products with desirable sensory properties and satisfactory consumer acceptability.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104222"},"PeriodicalIF":3.9,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144241010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unlocking glass transition phenomenon in mitigating drying-induced kernel fissuring in rough rice: A review 解锁稻谷玻璃化现象缓解稻谷干裂的研究进展

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-06 DOI: 10.1016/j.jcs.2025.104224

Leopold Oscar Nelwan , Sutrisno Suro Mardjan , Tri Yulni

{"title":"Unlocking glass transition phenomenon in mitigating drying-induced kernel fissuring in rough rice: A review","authors":"Leopold Oscar Nelwan , Sutrisno Suro Mardjan , Tri Yulni","doi":"10.1016/j.jcs.2025.104224","DOIUrl":"10.1016/j.jcs.2025.104224","url":null,"abstract":"<div><div>Rough rice kernel fissuring during drying is a critical issue that can lead to breakage during milling, reducing head rice yield. This review discusses moisture-related fissuring in rough rice kernels, focusing on the effects of temperature, relative humidity, and initial moisture content. It also explains the fissuring mechanism in terms of compressive and tensile stresses within the kernel, and explores the relevance of the glass transition phenomenon to these thermomechanical behaviors. The review further outlines the principles of glass transition measurement methods, both in general and as explicitly applied to rice. A comprehensive discussion is presented on the thermophysical properties of rice in the glassy and rubbery states, including their transitions during drying as influenced by temperature and moisture content, and how these transitions relate to kernel fissuring and head rice yield. The roles of tempering temperature, above and below the glass transition temperature (Tg), tempering duration, adsorption (post-drying), and fluctuations in drying air conditions related to kernel fissuring are also discussed. The review further explores drying techniques that can mitigate fissuring in rough rice. Finally, the paper identifies potential directions for future research, including a deeper investigation into the interaction of internal and external factors influencing fissuring, as well as the application of integrated drying techniques and control systems to enhance the reliability of the drying process and the quality of the resulting rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104224"},"PeriodicalIF":3.9,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144241003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enzymatic polishing of pearl millet grains: A novel approach to reduce decortication losses 酶法抛光珍珠粟粒：一种减少去皮损失的新方法

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-03 DOI: 10.1016/j.jcs.2025.104221

T. Jayasree Joshi, P. Srinivasa Rao

{"title":"Enzymatic polishing of pearl millet grains: A novel approach to reduce decortication losses","authors":"T. Jayasree Joshi, P. Srinivasa Rao","doi":"10.1016/j.jcs.2025.104221","DOIUrl":"10.1016/j.jcs.2025.104221","url":null,"abstract":"<div><div>The study aimed to develop an enzyme-assisted method as an alternative to conventional abrasive polishing for pearl millet grains to minimize nutritional losses. Millets, known for their high nutritional value, typically undergo abrasive decortication, which removes the bran and outer layers but also results in significant nutrient loss. To address this, an enzyme assisted process was formulated to selectively degrade the outer layers of pearl millet grains using cellulase, xylanase and pectinase enzymes. The extent of dry matter loss from abrasive polishing ranged from 10.60 % to 18.54 %, accompanied by substantial reductions in nutrient content. In contrast, enzyme-assisted decortication effectively weakened the pericarp with minimal nutrient loss. The enzyme extract was characterized by analyzing total soluble solids, reducing sugars, glucose, xylose, galacturonic acid, tannins, and phytates to assess pericarp degradation. Process optimization was carried out using response surface methodology and artificial neural network–genetic algorithm modelling approaches. The findings demonstrated the potential of enzyme-assisted decortication as a nutritionally superior and efficient alternative to traditional methods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104221"},"PeriodicalIF":3.9,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research progress on factors affecting the shelf life and preservation techniques of fresh wet noodles 鲜湿面保质期影响因素及保鲜技术研究进展

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-30 DOI: 10.1016/j.jcs.2025.104219

Zixi Wang , Luxuan Han , Aitong Wu , Ping Ma , Jing Yang , Chao Wang , Qun Shen , Qingyu Zhao

引用次数: 0

Effect of GLU-A1 locus substitution with GLU-D1 on biochemical and rheological properties in two Italian bread wheat lines 用GLU-D1取代GLU-A1位点对两个意大利面包小麦品系生化和流变特性的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-29 DOI: 10.1016/j.jcs.2025.104215

Giulio Metelli , Marco Bonarrigo , Francesco Sestili , Patrizia Vaccino

{"title":"Effect of GLU-A1 locus substitution with GLU-D1 on biochemical and rheological properties in two Italian bread wheat lines","authors":"Giulio Metelli , Marco Bonarrigo , Francesco Sestili , Patrizia Vaccino","doi":"10.1016/j.jcs.2025.104215","DOIUrl":"10.1016/j.jcs.2025.104215","url":null,"abstract":"<div><div>Two Italian bread wheat lines, N11 and N18, were used as donors of initial genetic material to generate new lines through chromosomal engineering to develop lines with improved technological properties. Overall, this work resulted in the generation of two potential marketable lines expressing six different high molecular weight glutenin subunits due to the introgression of <em>Glu-D1a</em> and <em>Glu-D1d</em> allelic variants into the <em>GLU-A1</em> locus of N18 and N11, respectively. Furthermore, two other lines expressing a double dose of the allelic variant of the parental lines, 2 + 12 for N11 and 5 + 10 for N18 were crafted.</div><div>The harvest from two experimental seasons was evaluated at the biochemical and genetic level, by UPP, A-PAGE, SDS-PAGE, and gene expression, and at the technological level using alveograph and farinograph tests. Despite adding gluten subunit pair 5 + 10, dough quality didn't improve. This lack of improvement may be caused by i) the excessive dough tenacity in lines that already carry the 5 + 10 or 2 + 12 subunit pair at the <em>GLU-D1</em> locus; ii) the specific genetic backgrounds of the parental lines. The improvement in rheological properties was found to be more strongly associated with the substitution at the <em>GLU-A1</em> locus with <em>GLU-D1</em> than with the genetic background of the lines.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104215"},"PeriodicalIF":3.9,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of rancidity characteristics of different foxtail millet flour during accelerated aging storage 不同谷子粉在加速老化贮藏过程中的酸败特性分析

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-05-28 DOI: 10.1016/j.jcs.2025.104218

Sufen Li , Zixi Wang , Jipeng Zhang , Xiaoshuang Zou , Qingyu Zhao , Qun Shen

{"title":"Analysis of rancidity characteristics of different foxtail millet flour during accelerated aging storage","authors":"Sufen Li , Zixi Wang , Jipeng Zhang , Xiaoshuang Zou , Qingyu Zhao , Qun Shen","doi":"10.1016/j.jcs.2025.104218","DOIUrl":"10.1016/j.jcs.2025.104218","url":null,"abstract":"<div><div>Although foxtail millet is popular for its rich nutritional components and climate-resilient advantages, the influence of rancidity on the changes in the quality of foxtail millet flour remains unclear. Herein, an accelerated aging storage experiment was conducted in this study to analyze the physiochemical parameters of lipid hydrolysis and lipid oxidation, and the change in surface morphology and flavor of three foxtail millet flour varieties. Results showed that the fatty acid value of foxtail millet flour significantly increased during storage. Lipid peroxides and carbonyl compounds were formed by lipid oxidation, which altered the flavor of foxtail millet flour. Among these, hexanal, benzaldehyde, Z-2-heptenal, and heterocyclic compounds were the main volatile compounds that contributed to the rancid flavor. Physicochemical indexes including fatty acid value, activity of catalase and lipoxygenase and flavor profile including volatile compounds were the main factors contributing to differences in rancidity characteristics in foxtail millet flour. This study indicated that the fat rancidity is the main reason for the quality deterioration of foxtail millet flour during storage, and JG-49 showed significantly different rancidity characteristics compared with other millet flour varieties, providing important references for extending the shelf life and developing other new products of millet flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104218"},"PeriodicalIF":3.9,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0