Comprehensive Reviews in Food Science and Food Safety最新文献_第5页

Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods 利用食物垃圾生产酵母细胞壁多糖-β-葡聚糖和几丁质：生物合成、生产、提取和纯化方法

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70161

Deniz Günal-Köroğlu, Gulsah Karabulut, Fariddudin Mohammadian, Aslı Can Karaca, Esra Capanoglu, Tuba Esatbeyoglu

{"title":"Production of yeast cell wall polysaccharides-β-glucan and chitin by using food waste substrates: Biosynthesis, production, extraction, and purification methods","authors":"Deniz Günal-Köroğlu, Gulsah Karabulut, Fariddudin Mohammadian, Aslı Can Karaca, Esra Capanoglu, Tuba Esatbeyoglu","doi":"10.1111/1541-4337.70161","DOIUrl":"https://doi.org/10.1111/1541-4337.70161","url":null,"abstract":"Food waste causes significant environmental and economic challenges worldwide, prompting many nations to prioritize its reduction and recycling. As a nutrient-rich material containing vitamins, proteins, and carbohydrates, it serves as a promising substrate for the cultivation of single-cell microorganisms like yeast. Yeast cell wall polysaccharides (YCWPs), particularly chitin and β-glucans, offer valuable applications in food, pharmaceuticals, and bioprocessing. This review highlights the biosynthesis, production, extraction, and purification of YCWP cultivated on food waste substrates. Key species including Saccharomyces cerevisiae, Pichia pastoris, and Candida spp. are discussed, with a focus on optimizing chitin and β-glucan yield through mechanical, chemical, and enzymatic extraction methods. In addition, the structural and functional properties of β-glucans and chitin in maintaining cell wall stability are explored, emphasizing their potential as prebiotics, dietary fibers, and biodegradable packaging materials. This review also examines the valorization of food waste in yeast cultivation, presenting a sustainable bioprocessing strategy for transforming waste into valuable bioproducts.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70161","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 potential of red-fleshed apples for cider production 红瓤苹果生产苹果酒的潜力

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-04 DOI: 10.1111/1541-4337.70167

Marbi Schwartz, Dalene de Beer, Jeannine Marais

{"title":"The potential of red-fleshed apples for cider production","authors":"Marbi Schwartz, Dalene de Beer, Jeannine Marais","doi":"10.1111/1541-4337.70167","DOIUrl":"https://doi.org/10.1111/1541-4337.70167","url":null,"abstract":"Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red-fleshed apples (RFAs) have naturally high concentrations of phenolic compounds, which indicate their potential in the production of novel cider products. However, a knowledge gap remains regarding the application of RFAs in cider production and how their physicochemical and sensory properties are changed during processing. This review is the first to comprehensively investigate whether and to what extent apple categories (dessert, cider, and RFAs) differ regarding their physicochemical and sensory properties from harvest throughout cider processing. Furthermore, it highlights the importance of a holistic understanding of apple characteristics, encompassing both traditional and RFA varieties in the context of cider production. The findings offer valuable insights for stakeholders aiming to enhance product quality, providing a foundation for future studies on optimizing processing methods for a diverse and appealing range of ciders.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Brewer's spent grain: Unveiling innovative applications in the food and packaging industry 布鲁尔的花谷物：揭示食品和包装行业的创新应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-02 DOI: 10.1111/1541-4337.70150

Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm

{"title":"Brewer's spent grain: Unveiling innovative applications in the food and packaging industry","authors":"Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm","doi":"10.1111/1541-4337.70150","DOIUrl":"https://doi.org/10.1111/1541-4337.70150","url":null,"abstract":"Brewer's spent grain, a byproduct of beer brewing, is often discarded as waste, leading to environmental concerns. However, the growing interest in sustainability and the circular bioeconomy has prompted research into its use in food and packaging industries. The objective of this review paper is to explore recent advancements in food applications, focusing on various aspects such as processing innovations, food properties, sensory acceptability, and safety considerations. The paper highlights the role of functional bioactive compounds of BSG in food and evaluates their pharmacological activities. Additionally, it investigates the development of sustainable food-packaging materials derived from BSG, discussing their applications, challenges, and potential for eco-friendly packaging solutions. The inclusion of BSG significantly impacts the food matrix during processing, which can negatively affect the physical, rheological, and textural properties and sensory acceptability. To enhance BSGs desirability as a food ingredient, various approaches have been employed, including drying, fermentation, extrusion, and modifications using enzyme treatments, dough enhancers, and texture modifiers. BSG-derived biodegradable films and coatings demonstrate a promising potential for food-packaging applications, offering desirable properties such as sustainability and effective performance. Key challenges for adopting BSG-based solutions in food and packaging industries include limited consumer awareness, commercialization strategies, and the need for life cycle assessment and life cycle costing for successful integration and widespread adoption.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Brewer's spent grain: Unveiling innovative applications in the food and packaging industry 布鲁尔的花谷物：揭示食品和包装行业的创新应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-02 DOI: 10.1111/1541-4337.70150

Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm

{"title":"Brewer's spent grain: Unveiling innovative applications in the food and packaging industry","authors":"Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm","doi":"10.1111/1541-4337.70150","DOIUrl":"https://doi.org/10.1111/1541-4337.70150","url":null,"abstract":"Brewer's spent grain, a byproduct of beer brewing, is often discarded as waste, leading to environmental concerns. However, the growing interest in sustainability and the circular bioeconomy has prompted research into its use in food and packaging industries. The objective of this review paper is to explore recent advancements in food applications, focusing on various aspects such as processing innovations, food properties, sensory acceptability, and safety considerations. The paper highlights the role of functional bioactive compounds of BSG in food and evaluates their pharmacological activities. Additionally, it investigates the development of sustainable food-packaging materials derived from BSG, discussing their applications, challenges, and potential for eco-friendly packaging solutions. The inclusion of BSG significantly impacts the food matrix during processing, which can negatively affect the physical, rheological, and textural properties and sensory acceptability. To enhance BSGs desirability as a food ingredient, various approaches have been employed, including drying, fermentation, extrusion, and modifications using enzyme treatments, dough enhancers, and texture modifiers. BSG-derived biodegradable films and coatings demonstrate a promising potential for food-packaging applications, offering desirable properties such as sustainability and effective performance. Key challenges for adopting BSG-based solutions in food and packaging industries include limited consumer awareness, commercialization strategies, and the need for life cycle assessment and life cycle costing for successful integration and widespread adoption.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Innovative mycelium-based food: Advancing One Health through nutritional insights and environmental sustainability 创新菌丝体食品：通过营养见解和环境可持续性推进一个健康

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-26 DOI: 10.1111/1541-4337.70166

Xinyi Wang, Yuemeng Pei, Jiayi Wu, Xuanbo Zhong, Haoyan Liu, Yansong Xue

{"title":"Innovative mycelium-based food: Advancing One Health through nutritional insights and environmental sustainability","authors":"Xinyi Wang, Yuemeng Pei, Jiayi Wu, Xuanbo Zhong, Haoyan Liu, Yansong Xue","doi":"10.1111/1541-4337.70166","DOIUrl":"https://doi.org/10.1111/1541-4337.70166","url":null,"abstract":"One Health states that human health is indispensably connected with animal health and environmental health. Traditionally, humans consume meat to get animal-sourced protein in order to fulfill the goal of maintaining physical health. However, meat productions seem already not supportive to the current food system when facing to the enormous population, which potentially enhances the development of alternative protein industry. In 2023, about 28.9% of the world populations were exposed to moderate or severe food insecurity. Meanwhile, intensive livestock farming has caused serious issues on atmospheric pollution, land occupation, and water consumption. To alleviate such stresses, alternative proteins come to the spotlight. Currently, plant-based protein, cell-cultured protein, mycelium-based protein (MBP), and algal-based protein are the main categories of alternative proteins, among which MBP is acquiring more popularity as a nutritional, eco-friendly, and sustainable source of protein. More than a protein provider, the mycelium-based food (MBF) is abundant with various nutrients and bioactive compounds that make great contribution to human health. Unlike conventional animal husbandry, mycelium production puts less stress on the environment as mycelium can grow on waste substrates, recycling the wastes that used to be abandoned. This review aims to establish a comprehensive understanding of the characteristics, nutritional value, functional properties, and potential applications of MBFs. Additionally, it explores advancements in production technologies, potential challenges, and future research directions to optimize the development and commercialization of MBF products.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Recent advances in Lactobacillus plantarum fermentation in modifying fruit-based products: Flavor property, bioactivity, and practical production applications 植物乳杆菌发酵改性水果制品的最新进展：风味特性、生物活性和实际生产应用

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-26 DOI: 10.1111/1541-4337.70160

Zhibin Xing, Xizhe Fu, Hao Huang, Yuerong Xu, Lili Wei, Chunhui Shan, Yinglin Du

{"title":"Recent advances in Lactobacillus plantarum fermentation in modifying fruit-based products: Flavor property, bioactivity, and practical production applications","authors":"Zhibin Xing, Xizhe Fu, Hao Huang, Yuerong Xu, Lili Wei, Chunhui Shan, Yinglin Du","doi":"10.1111/1541-4337.70160","DOIUrl":"https://doi.org/10.1111/1541-4337.70160","url":null,"abstract":"Lactobacillus plantarum is a widely distributed gram-positive anaerobic or partially anaerobic fermenting bacteria that has been extensively applied in the fields of medicine, cosmetics, and the food industry owing to their variety of functional properties. L. plantarum is suitable for the fermentation of fruit and vegetable media. The resulting fermented product is significantly enhanced in terms of the overall quality compared to that in the prefermentation period. This study summarizes the impact of fermentation with L. plantarum on the modification of flavor and volatile compounds in fruit products, its effect on functional activities, and its practical application in fermented fruit production. Fruits fermented by L. plantarum are rich in volatile components, possess a higher content of functional compounds, and exhibit better bioactivities, including antioxidant, anti-inflammatory, and regulatory effects on type 2 diabetes and gut microbes, compared to nonfermented fruits. This study provides new insights into the development of fruit-derived functional foods processed via fermentation with L. plantarum.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Featured Cover: Cover Image, Volume 24, Issue 2 特色封面：封面图片，第24卷，第2期

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-22 DOI: 10.1111/1541-4337.70165

Gaozhong Yang, Jiang Shi, Liqiang Tan, Ying Yang, Li Guo, Liyuan Wang, Xinqiang Zheng, Zhi Lin, Haipeng Lv

引用次数: 0

Ultrasound-induced food protein-stabilized emulsions: Exploring the governing principles from the protein structural perspective 超声诱导食品蛋白稳定乳：从蛋白质结构角度探讨其调控原理。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-22 DOI: 10.1111/1541-4337.70162

Lei Zhou, Israq Ali, Sivakumar Manickam, Bey Hing Goh, Ye Tao, Jian Zhang, Siah Ying Tang, Wangang Zhang

{"title":"Ultrasound-induced food protein-stabilized emulsions: Exploring the governing principles from the protein structural perspective","authors":"Lei Zhou, Israq Ali, Sivakumar Manickam, Bey Hing Goh, Ye Tao, Jian Zhang, Siah Ying Tang, Wangang Zhang","doi":"10.1111/1541-4337.70162","DOIUrl":"10.1111/1541-4337.70162","url":null,"abstract":"Consumers’ growing demand for healthy and natural foods has led to a preference for products with fewer additives. However, the low emulsifying properties of natural proteins often necessitate the addition of emulsifiers in food formulations. Consequently, enhancing the emulsifying properties of proteins through various modification methods is crucial to meet modern consumer demands for natural food products. High-intensity ultrasound offers a green, efficient processing technology that significantly improves the emulsifying properties of proteins. This study explores how ultrasound treatment enhances the stability of protein-based emulsions by modifying protein structures. While ultrasonic treatment does not significantly affect the primary structure of proteins, it influences the secondary, tertiary, and quaternary structures depending on the type of protein, ultrasound parameters (type, intensity, and time), and treatment conditions. The results suggest that ultrasound treatment reduces α-helix content, decreases protein particle size, and increases β-sheet content, surface hydrophobicity, free sulfhydryl groups, and zeta potential, leading to a more stable protein-based emulsion. The reduced particle size and increased flexibility of proteins induced by ultrasound enable more rapid protein adsorption at the oil–water interface, resulting in smaller emulsion droplets. This contributes to the emulsion's improved stability during storage. Future research should focus on the large-scale application of ultrasonic treatment for protein modification to produce high-quality, natural foods that meet the evolving needs of consumers.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food-grade applications 大豆蛋白基纳米颗粒稳定的酸洗乳：配方、表征和食品级应用的综述。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-22 DOI: 10.1111/1541-4337.70157

Zhen Yang, Yuanyang Song, Hui Chen, Dongze Li, Liang Chen, Weimin Zhang, Lianzhou Jiang, Zhaoxian Huang, Wanli Zhang

{"title":"Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food-grade applications","authors":"Zhen Yang, Yuanyang Song, Hui Chen, Dongze Li, Liang Chen, Weimin Zhang, Lianzhou Jiang, Zhaoxian Huang, Wanli Zhang","doi":"10.1111/1541-4337.70157","DOIUrl":"10.1111/1541-4337.70157","url":null,"abstract":"Pickering emulsions (PEs) have attracted considerable interest as platforms for encapsulating and controlling the release of bioactive compounds. Recent studies emphasize the potential of soybean protein nanoparticles to improve PE-based carriers, enhancing the stability and bioavailability of these compounds through unique self-assembly behaviors. This review analyzes recent advancements in the use of soybean protein nanoparticle-stabilized PEs as carriers for bioactive compounds. Various fabrication techniques, including physical, chemical, and biological methods, are explored. The effectiveness of soybean protein nanoparticles, both individually and in combination with polysaccharides or polyphenols, is evaluated, highlighting their roles in stabilizing PEs and enhancing functionality. Findings indicate that soybean protein nanoparticles are effective stabilizers for a wide range of PE structures, including oil-in-water, water-in-oil, high internal phase PEs, and Pickering emulgels. Fabrication methods, properties of Pickering particles, processing parameters, and formulations significantly influence the interfacial behavior, structure, and functionality of PEs. Fabrication methods, properties of Pickering particles, processing parameters, and formulations significantly influence the interfacial behavior, structure, and functionality of PEs. Additionally, innovative applications and future developments of soybean protein–based Pickering nanoparticles are discussed, emphasizing plant-based substitutes and advanced materials. Despite extensive discussions on soybean protein–based PEs in various food forms, research into their techno-functional properties and flavor mechanisms remains limited.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations 从液体到固体：探索技术，应用和挑战结构油作为脂肪替代品在食品配方。

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-20 DOI: 10.1111/1541-4337.70163

Ecaterina Savchina, Antonella L. Grosso, Petra Massoner, Ksenia Morozova, Matteo M. Scampicchio, Giovanna Ferrentino

{"title":"From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations","authors":"Ecaterina Savchina, Antonella L. Grosso, Petra Massoner, Ksenia Morozova, Matteo M. Scampicchio, Giovanna Ferrentino","doi":"10.1111/1541-4337.70163","DOIUrl":"10.1111/1541-4337.70163","url":null,"abstract":"Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast-developing research area. This review explores the current state of applications developed for oil structuring, considering the challenges and prospects. Processes such as direct and indirect oleogelation, as well as interesterification (acidolysis, alcoholysis, glycerolysis, and transesterification), are described, outlining the main factors governing them. The review also presents the potential applications and enhancement of the functional properties of structured oils in various food formulations. From the latest literature, the industrial applicability of structured oils is discussed. This work provides a well-structured overview of the broad and diverse topic of fat mimetics and oil structuring, creating a solid base for a better understanding of the topic and spotting the challenges associated with their application.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11924905/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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