Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Double Network as a Design Paradigm for Structuring Emulsion Gels in Food","authors":"Canice Chun-Yin Yiu,&nbsp;Yong Wang,&nbsp;Cordelia Selomulya","doi":"10.1111/1541-4337.70201","DOIUrl":"https://doi.org/10.1111/1541-4337.70201","url":null,"abstract":"<p>Emulsion gels can be potentially used to structure lipids when developing novel plant-based food products. Current emulsion gels comprising a single polymeric network in the continuous phase are limited in their ability to deliver the desired textural and functional properties. In biomedical engineering, double-network hydrogels are extensively used. Here, the concept was applied to create double-network emulsion gels with enhanced stability, texture, and encapsulation of bioactive ingredients to closely mimic animal-based food. The existence of a second network is crucial to tuning the thermal characteristics for cooking stability and controlled release for functional food applications. The textural and thermal characteristics in dual gel network systems could be modulated by varying the concentration of individual biopolymers and/or gelators. Albeit the improvement compared to a single gel system, there are still challenges in creating double-network emulsion gel systems from food proteins and polysaccharides, mainly due to the differences in osmotic pressure of the hydrophilic continuous polysaccharide gel network and the hydrophobic dispersed oil phase. This led to apparent phase separations in these mixed protein-polysaccharide systems that have negative implications on the gel strength of these gels. This review provides a summary of the current understanding of double-network emulsion gels in terms of formation, network interaction, and implications on their properties relevant to food processing and product applications. The double-network emulsion gels could be a better option for structuring lipids than single-network emulsion gels and oleogels in plant-based food products.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70201","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950068","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}

{"title":"Exploring Sustainable Carbon Dots as UV-Blocking Agents for Food Preservation","authors":"Zohreh Riahi,&nbsp;Ajahar Khan,&nbsp;Mohsen Ebrahimi,&nbsp;Jong-Whan Rhim,&nbsp;Gye Hwa Shin,&nbsp;Jun Tae Kim","doi":"10.1111/1541-4337.70192","DOIUrl":"https://doi.org/10.1111/1541-4337.70192","url":null,"abstract":"<p>Exposure of foods to ultraviolet (UV) radiation during processing, storage, and retail display can result in quality deterioration, reduced shelf life and nutritional value, and potential food safety issues. The use of UV-blocking food packaging is an effective strategy to minimize these harmful effects. Carbon dots (CDs) are a class of carbon-based nanomaterials that have emerged as promising candidates for enhancing the UV-blocking performance of biopolymer-based films and coatings. Their unique advantages of excellent UV absorption ability combined with their low toxicity, biocompatibility, and facile production from sustainable precursors make CDs superior alternatives to traditional UV-blocking agents. Incorporating CDs into biopolymers can significantly enhance UV protection without compromising the transparency of the packaging, thereby maintaining the visual appeal of the packaged product. In addition to UV protection, CDs confer multifunctionality to packaging systems by imparting antioxidant, antimicrobial, and pH-responsive properties, thereby meeting the demand for sustainable and intelligent packaging solutions. These advancements not only protect food from photodegradation but also address broader food safety issues through their active and responsive functions. This review provides an in-depth exploration of the role of CDs as UV-blocking agents in sustainable food packaging. It highlights their mechanisms of action, the advantages they offer over conventional materials, and their contribution to the development of multifunctional and eco-friendly packaging systems.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70192","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950119","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}

{"title":"Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies","authors":"Zhaoyi Tang,&nbsp;Shuyue Yang,&nbsp;Weitian Li,&nbsp;Jinhui Chang","doi":"10.1111/1541-4337.70191","DOIUrl":"https://doi.org/10.1111/1541-4337.70191","url":null,"abstract":"<p>Frozen desserts are highly valued for their creamy texture and rich mouthfeel, primarily due to their high-fat content. However, the increasing consumption of these products has raised concerns regarding excessive fat intake, which has been linked to health issues such as obesity, diabetes, and cardiovascular disease (CVD). Therefore, there is growing interest in developing fat replacers. Fat replacers can mimic the physicochemical and sensory properties of natural fats in frozen desserts, including texture, mouthfeel, and flavor interaction, providing a comparable experience with a reduced calorie content. However, fat reduction in frozen desserts often leads to undesirable changes, including reduced smoothness and creaminess, increased chalkiness, and the emergence of dark colors and off-flavors. To mitigate these challenges, various strategies have been explored, including optimizing the ratio of ingredients, incorporating masking flavors, modifying processing techniques, and blending with stabilizers. While existing reviews highlight the benefits of fat replacers, they often focus on limited frozen dessert types and provide insufficient insight into replacement mechanisms and improvement strategies. This review aims to bridge this gap by examining a wide range of frozen desserts, comprehensively analyzing protein-based, carbohydrate-based, lipid-based, and complex fat replacers, and detailing their mechanisms of action, application challenges, and effects on the final product quality. Additionally, strategies for enhancing the sensory attributes of reduced-fat frozen desserts and future directions are discussed, ultimately supporting the development of sustainable, healthier, and consumer-acceptable fat alternatives in the food industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70191","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950118","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}

{"title":"Preferred Attribute Elicitation (PAE) in the Sensory Descriptive Analysis of Foods: A Deep Comprehensive Review of the Method Steps, Application, Challenges, and Trends","authors":"Izabeli Batista Girarducci da Silva,&nbsp;Marciane Magnani,&nbsp;Erick Almeida Esmerino,&nbsp;Elson Rogerio Tavares Filho,&nbsp;Adriano Gomes Cruz,&nbsp;Tatiana Colombo Pimentel","doi":"10.1111/1541-4337.70197","DOIUrl":"https://doi.org/10.1111/1541-4337.70197","url":null,"abstract":"<p>Descriptive analysis (DA) is the gold standard for sensory profiling due to its robustness and reliability. However, its high cost, time demand, and labor intensity limit routine applications in the food industry. Rapid Sensory Profiling Techniques (RSPTs) have emerged as faster, less resource-intensive alternatives to address these challenges. Among them, preferred attribute elicitation (PAE) stands out. This review aims, for the first time, to comprehensively clarify applications of PAE in food products and provide insights into challenges and trends. PAE enables consumers to collaboratively identify, measure, categorize, and prioritize key attributes while providing hedonic insight. By ranking attributes based on their relevance to product acceptance and preference, PAE integrates descriptive and affective dimensions of sensory perception, enhancing the understanding of consumer experience and product appeal. PAE has been applied to fruits, meat, dairy, dairy alternatives, bakery products, and beverages, yielding sensory profiles comparable to those obtained via DA. It has also been used to evaluate processing, resampling, storage, and fermentation effects, distinguish commercial products, and analyze sensory perception differences among consumer groups. Key methodological factors affecting PAE's reliability include the moderator's expertise, panelist profile, and attribute selection. Future research should expand its application to unexplored food categories, validate its relevance compared to traditional acceptance tests, assess its effectiveness in complex food matrices, and integrate it with other sensory methods. This is the first comprehensive review of the PAE application, offering practical insights for researchers and the food industry on correctly using this method.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70197","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950126","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}

{"title":"Recent Advances in Food Drying Modeling: Empirical to Multiscale Physics-Informed Neural Networks","authors":"Aluth Durage Hiruni Tharaka Wijerathne,&nbsp;Mohammad U. H. Joardder,&nbsp;Zachary G. Welsh,&nbsp;Richi Nayak,&nbsp;Shyam S. Sablani,&nbsp;Azharul Karim","doi":"10.1111/1541-4337.70194","DOIUrl":"https://doi.org/10.1111/1541-4337.70194","url":null,"abstract":"<div>\u0000 \u0000 <p>Food insecurity is a major global challenge. Food preservation, particularly through drying, presents a promising solution to enhance food security and minimize waste. Fruits and vegetables contain 80%–90% water, and much of this is removed during drying. However, structural changes across multiple length scales occur during drying, compromising stability and affecting quality. Understanding these changes is essential, and several modeling techniques exist to analyze them, including empirical modeling, physics-based computational methods, purely data-driven machine learning approaches, and physics-informed neural network (PINN) models. Although empirical methods are straightforward to implement, their limited generalizability and lack of physical insights have led to the development of physics-based computational methods. These methods can achieve high spatiotemporal resolution without requiring experimental investigations. However, their complexity and high computational costs have prompted the exploration of data-driven machine learning models for drying processes, which involve comparatively lower computational costs and are more straightforward to execute. Nonetheless, their poor predictive ability with sparse data has restricted their application, leading to a hybrid modeling approach: PINN, which merges physical insights with data-driven machine learning techniques. This method still holds significant potential for advancements in food drying modeling. Therefore, this study aims to conduct a comprehensive literature review of state-of-the-art conventional drying modeling techniques, such as empirical, physics-based computational, and pure data-driven machine learning techniques, and explores the potential of the PINN approach for overcoming the limitations associated with conventional drying modeling strategies.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950039","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}

{"title":"Emerging Trends and Application of Edible Coating as a Sustainable Solution for Postharvest Management in Stone Fruits: A Comprehensive Review","authors":"Reshma Krishnan,&nbsp;Manjusri Misra,&nbsp;Jayasankar Subramanian,&nbsp;Amar Mohanty","doi":"10.1111/1541-4337.70179","DOIUrl":"https://doi.org/10.1111/1541-4337.70179","url":null,"abstract":"<p>Stone fruits, also known as drupes, include apricots, peaches, plums, cherries, and nectarines that have high global demand due to their nutritional benefits and palatable characteristics. Being soft fruits, they are susceptible to various postharvest issues, reducing their shelf life, with postharvest loss reaching 15%–50%. Among various postharvest management techniques, edible coating is emerging as a popular method due to its positive effects on the quality, physiochemical, phytochemical, and organoleptic characteristics of these fruits. By creating a modified atmosphere, edible coatings can effectively reduce weight loss to less than 10%, meeting the international standard for marketing stone fruits. They also help delay firmness loss, as observed in peaches, where coated samples retained a firmness of 5.6 N compared to 1.8 N in control. Furthermore, edible coating can extend shelf life beyond 7 days at ambient temperature and up to 35 days in cold storage, as reported in literature. These coatings create a semipermeable barrier to gaseous exchange and moisture, helping preserve aroma compounds and delay ripening and respiration rates. Thus, this comprehensive review investigates the importance of edible coating in enhancing the quality attributes and the shelf life of stone fruits. This article also evaluates most current research done on edible coating applications in stone fruits and provides details on ideal coating conditions and requirements for these fruits. The study also discusses current developments in the application of bioactive compounds and nanotechnological techniques to enhance the functional properties and performance of edible coatings. Nevertheless, because this technology is still in its infancy, commercial technological adoption necessitates both widespread consumer acceptance and economic viability.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950072","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}

{"title":"Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies","authors":"Zhaoyi Tang,&nbsp;Shuyue Yang,&nbsp;Weitian Li,&nbsp;Jinhui Chang","doi":"10.1111/1541-4337.70191","DOIUrl":"https://doi.org/10.1111/1541-4337.70191","url":null,"abstract":"<p>Frozen desserts are highly valued for their creamy texture and rich mouthfeel, primarily due to their high-fat content. However, the increasing consumption of these products has raised concerns regarding excessive fat intake, which has been linked to health issues such as obesity, diabetes, and cardiovascular disease (CVD). Therefore, there is growing interest in developing fat replacers. Fat replacers can mimic the physicochemical and sensory properties of natural fats in frozen desserts, including texture, mouthfeel, and flavor interaction, providing a comparable experience with a reduced calorie content. However, fat reduction in frozen desserts often leads to undesirable changes, including reduced smoothness and creaminess, increased chalkiness, and the emergence of dark colors and off-flavors. To mitigate these challenges, various strategies have been explored, including optimizing the ratio of ingredients, incorporating masking flavors, modifying processing techniques, and blending with stabilizers. While existing reviews highlight the benefits of fat replacers, they often focus on limited frozen dessert types and provide insufficient insight into replacement mechanisms and improvement strategies. This review aims to bridge this gap by examining a wide range of frozen desserts, comprehensively analyzing protein-based, carbohydrate-based, lipid-based, and complex fat replacers, and detailing their mechanisms of action, application challenges, and effects on the final product quality. Additionally, strategies for enhancing the sensory attributes of reduced-fat frozen desserts and future directions are discussed, ultimately supporting the development of sustainable, healthier, and consumer-acceptable fat alternatives in the food industry.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70191","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950073","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}

{"title":"Thermal and Nonthermal Processing of Pearl Millet Flour: Impact on Microbial Safety, Enzymatic Stability, Nutrients, Functional Properties, and Shelf-Life Extension","authors":"Bindusri Naraharasetti,&nbsp;Snehasis Chakraborty,&nbsp;Kaliramesh Siliveru,&nbsp;P. V. Vara Prasad","doi":"10.1111/1541-4337.70190","DOIUrl":"https://doi.org/10.1111/1541-4337.70190","url":null,"abstract":"<div>\u0000 \u0000 <p>Pearl millet is a gluten-free grain with several beneficial elements. It is more nutritious than other grains like corn, sorghum, and rice. Because of its low glycemic index, it is suitable for people with celiac disease and diabetes. However, due to its limited shelf-life, it has less market demand. Milled flour cannot be kept for more than a week due to rancidity and off-flavor. Another constraint is the presence of antinutritional substances in the grain, such as phytates and tannins. Various approaches for increasing the shelf-life of pearl millet flour (PMF) have been used in recent years. The most common thermal procedures include roasting, dry heating, steam treatment, and blanching. Malting and germination were effective in lowering antinutritional factors and enzyme activity. Ultrasound and cold plasma are nonthermal methods employed to decrease rancidity in pearl millet. Dry heat treatment, blanching, microwave treatment, addition of antioxidants, and hydrothermal treatment extend shelf-life by up to 30 days. A combination of different techniques, such as hydrothermal and near-infrared or irradiation, can extend the shelf-life up to 90 days. This review focuses on practical and efficient strategies for stakeholders to enhance the shelf life of PMF by reducing antinutrient factors without affecting nutritional properties. It focuses more on nutritional security and the sustainability of the process.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143925849","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}

{"title":"Thermal and Nonthermal Processing of Pearl Millet Flour: Impact on Microbial Safety, Enzymatic Stability, Nutrients, Functional Properties, and Shelf-Life Extension","authors":"Bindusri Naraharasetti,&nbsp;Snehasis Chakraborty,&nbsp;Kaliramesh Siliveru,&nbsp;P. V. Vara Prasad","doi":"10.1111/1541-4337.70190","DOIUrl":"https://doi.org/10.1111/1541-4337.70190","url":null,"abstract":"<div>\u0000 \u0000 <p>Pearl millet is a gluten-free grain with several beneficial elements. It is more nutritious than other grains like corn, sorghum, and rice. Because of its low glycemic index, it is suitable for people with celiac disease and diabetes. However, due to its limited shelf-life, it has less market demand. Milled flour cannot be kept for more than a week due to rancidity and off-flavor. Another constraint is the presence of antinutritional substances in the grain, such as phytates and tannins. Various approaches for increasing the shelf-life of pearl millet flour (PMF) have been used in recent years. The most common thermal procedures include roasting, dry heating, steam treatment, and blanching. Malting and germination were effective in lowering antinutritional factors and enzyme activity. Ultrasound and cold plasma are nonthermal methods employed to decrease rancidity in pearl millet. Dry heat treatment, blanching, microwave treatment, addition of antioxidants, and hydrothermal treatment extend shelf-life by up to 30 days. A combination of different techniques, such as hydrothermal and near-infrared or irradiation, can extend the shelf-life up to 90 days. This review focuses on practical and efficient strategies for stakeholders to enhance the shelf life of PMF by reducing antinutrient factors without affecting nutritional properties. It focuses more on nutritional security and the sustainability of the process.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143925805","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}

{"title":"Physical Modification of Starch in Plant-Based Flours: Structural, Physicochemical, and Pasting Property Changes and Potential Applications in Baked and Extruded Products","authors":"Ana Luisa Paternina-Contreras,&nbsp;Ricardo David Andrade-Pizarro,&nbsp;Jorge Antonio Figueroa-Flórez","doi":"10.1111/1541-4337.70184","DOIUrl":"https://doi.org/10.1111/1541-4337.70184","url":null,"abstract":"<div>\u0000 \u0000 <p>Unmodified starches and flours have physicochemical and functional limitations that include low solubility, limited swelling power, low water absorption, and a high tendency to retrogradation and syneresis—characteristics that restrict their use in the agri-food industry. To overcome these limitations, several physical modifications have been proposed, such as hydrothermal treatments (heat-moisture treatment, HMT; dry-heat treatment, DHT; and annealing, ANN), as well as extrusion and the use of microwaves. HMT, DHT, and ANN are processes that are performed at low, intermediate, and high-moisture content, respectively. Extrusion employs high temperatures, pressure, and shear forces, whereas microwaves use photon irradiation and dielectric heating. This review focuses on the importance of physical modifications of flours and their effect on the physicochemical, structural, and rheological properties of starch. Flours subjected to these treatments show improvements in their physicochemical characteristics, including a higher content of slow-digestion starch and resistant starch fractions. When applied in the production of baked and extruded products, they enhance texture and extend shelf life, while maintaining acceptable sensory qualities. In addition, these processes increase the versatility of flours from non-conventional sources, such as gluten-free cereals, legumes, roots, and tubers, expanding their possibilities of use in the agri-food industry.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914610","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}