Journal of Food Processing and Preservation最新文献

{"title":"Solar Drying Methods for Nutritional and Physicochemical Property Preservation of Huitlacoche (Ustilago maydis)","authors":"Alfredo Domínguez-Niño,&nbsp;Mario Luna-Flores,&nbsp;Ana María Lucho-Gómez,&nbsp;Paulina Guillén Velázquez,&nbsp;Octavio García-Valladares,&nbsp;Beatriz Castillo-Téllez","doi":"10.1155/jfpp/3913436","DOIUrl":"https://doi.org/10.1155/jfpp/3913436","url":null,"abstract":"<p><i>Ustilago maydis</i>, commonly known as huitlacoche, was dried under various conditions to study its physicochemical and bromatological properties. The goal was to evaluate its preservation after the drying processes, focusing on using environmentally friendly, cost-effective, and user-friendly technology, such as solar energy. For this research, a mixed-type solar dryer and an electric stove utilizing both natural and forced convection were employed. The initial moisture content of huitlacoche was reduced from 89.05% to 2.8% using the mixed-type solar dryer with forced convection and 2.39% with natural convection. In contrast, the final moisture content in the electric stove measured 6.4% under forced convection and 7.6% under natural convection. The proximal composition of huitlacoche revealed that it contained 2.54% protein, 0.113% fat, 4.08% fiber, 0.61% ash, and 3.58% carbohydrates. Notable increases in some properties of huitlacoche were observed following the drying processes: protein content rose from 11.16% to 12.09%, ash content increased from 3.19% to 4.74%, and total soluble solids rose from 21.5% to 30%. Additionally, fiber and fat content grew from 1.03% to 1.47%. The drying efficiency was measured at 30.72% using the mixed-type solar dryer with natural convection and 14.13% with forced convection. While raw huitlacoche exhibited a dominant black color, it turned brown during the drying process across all conditions, with the most pronounced change occurring in the stove using natural convection. This study demonstrates that solar technology is an excellent alternative for dehydrating huitlacoche and mushrooms by harnessing solar energy and utilizing low-cost equipment.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3913436","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Optimization of Extraction Total Flavonoids From Mume Flos and Assessment of Antioxidant Activity In Vivo and In Vitro","authors":"Bo Zhan,&nbsp;Xiaohua Fang,&nbsp;Kexin Xiao,&nbsp;Hongyu Li,&nbsp;Fan Wang,&nbsp;Yajun Shi,&nbsp;Yanyan Jia","doi":"10.1155/jfpp/8853192","DOIUrl":"https://doi.org/10.1155/jfpp/8853192","url":null,"abstract":"<p>Flavonoids are the principal bioactive constituents of Mume Flos. This study investigated the TFEMF (total flavonoid extract of Mume Flos) using different extraction methods. The ultrasonic-assisted extraction for total flavonoids from Mume Flos was optimized using single-factor and response surface methodology (RSM), leading to the identification of the optimal flavonoid extraction parameters. The optimal conditions were identified as 570 W ultrasound power, 70 min extraction duration, 41% ethanol concentration, 71°C extraction temperature, and a 59:1 mL/g solid-to-liquid ratio. UPLC-Q-TOF/MS was used to identify and analyze the main bioactive compounds and clarify its chemical composition. Furthermore, the meticulous investigation focused on the relationship between total flavonoids and their in vitro antioxidant activity. Results from antioxidant assays and animal experiments highlighted the significant antioxidant activity of TFEMF, justifying further investigation into its potential as a medicinal agent or functional food.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8853192","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143581923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Effects of Hypsizygus marmoreus Powder on the Physicochemical Properties, Sensory Characteristics, and Oxidative Stability of Chinese Cantonese-Style Sausages","authors":"Qingquan Fu,&nbsp;Wei Zhang,&nbsp;Quanzhan Chen","doi":"10.1155/jfpp/4346162","DOIUrl":"https://doi.org/10.1155/jfpp/4346162","url":null,"abstract":"<p>This study investigates the effects of various concentrations of <i>Hypsizygus marmoreus</i> powder (HMP) on the quality, sensory characteristics, and oxidative stability of Chinese Cantonese-style sausages by analyzing free amino acids, volatile compounds, protein content, free fatty acid profiles, color, texture, and protein and lipid oxidation levels. Compared with the control sample, the HMP-incorporated sausages had higher free amino acid, linoelaidic acid, linoleic acid, alcohol, and ester levels and odor and flavor scores (<i>p</i> &lt; 0.05) but lower aldehyde and hydrocarbon contents and decreased hardness, chewiness, and <i>L</i>∗, <i>a</i>∗, and <i>b</i>∗ values (<i>p</i> &lt; 0.05). The addition of HMP inhibited protein and lipid oxidation in the samples during the whole storage period. Our results show that HMP not only increases the nutritional value and flavor components of Chinese Cantonese-style sausages but also inhibits oxidation of the product. Therefore, an appropriate level of HMP is beneficial for improving the quality of sausage products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4346162","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143581925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Screening of Mixing Process for Special Medical Formula Food Based on Powder Engineering","authors":"Xianyi Zhao,&nbsp;Lei Zhang,&nbsp;Zhen Liu,&nbsp;Yi Ding,&nbsp;Xinmiao Li,&nbsp;Dequan Zheng,&nbsp;Ke Han","doi":"10.1155/jfpp/9073534","DOIUrl":"https://doi.org/10.1155/jfpp/9073534","url":null,"abstract":"<p>The biggest challenge in the dry production of formula foods for special medical purposes is the uniformity. Products with nonuniform mixing may lead to uneven distribution of nutrients. It is generally accepted that the uniformity coefficient of variation (CV) ≤ 5<i>%</i> between the average nine points selected in the mixing equipment is acceptable. In this study, we investigated the physical properties of raw materials based on powder engineering, and use the mixing uniformity as a standard to determine the quality of the final product and determine its mixing process. The physical properties that significantly impact the mixing process include the particle size distribution, mass fraction, moisture content, and Carr fluidity of raw materials. These are studied based on powder engineering, and their production process and steps are determined. Sodium citrate and other raw materials have a small mass fraction. If they are directly mixed with a large amount of raw and auxiliary materials, this is not conducive to full mixing, and premixing the above raw materials is considered with maltodextrin. After uniform mixing, it is mixed with other raw materials. On this basis, a test plan is designed to screen the mixed process parameters. The CV at different positions in the same tank is used to reflect the uniformity of the distribution of the same nutrient at different positions to determine the end point of the premix. This has significance for guiding the production process research of formula foods for special medical purposes.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9073534","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"External Sucrose Delays Pakchoi Senescence Through Regulating Energy Metabolism","authors":"Siyi Wang,&nbsp;Yanchao Han,&nbsp;Guangzhen Yang,&nbsp;Yongqiang Ma,&nbsp;Jiatao Wang,&nbsp;Chao Han,&nbsp;Zuolong Yu,&nbsp;Changchun Fu","doi":"10.1155/jfpp/5802267","DOIUrl":"https://doi.org/10.1155/jfpp/5802267","url":null,"abstract":"<p>As a typical green leafy vegetable, pakchoi suffers greatly from postharvest loss. This study investigated the impact of sucrose on quality and energy metabolism of postharvest pakchoi. Sucrose could delay leaf yellowing and preserve higher chlorophyll and decrease weight loss rate and respiration rate during pakchoi storage. Compared with control, the sucrose-treated group retained higher energy level as indicated by higher contents of adenosine triphosphate (ATP) and adenosine diphosphate (ADP), as well as higher activities of cytochrome c oxidase (CCO), succinic dehydrogenase (SDH), and adenosine triphosphatase (ATPase). Moreover, sucrose could induce the expression of <i>BrATP4</i>, <i>BrAtpB</i>, <i>BrSDH1</i>, and <i>BrCOX5/6</i>, while <i>BrSDH6</i> was repressed. Correlation analysis results presented that ATP was significantly positively correlated with ADP, energy charge (EC), and H⁺K⁺-ATPase, and CCO presented positive correlation with <i>BrCOX5/6</i>. Higher chlorophyll was related to higher energy status of postharvest pakchoi. Above findings demonstrated that sucrose might delay pakchoi senescence and yellowing by maintaining higher energy, energy metabolism–related enzyme activities, and gene expression levels.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5802267","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation","authors":"Srishti Mathur,&nbsp;Dinesh Kumar,&nbsp;Vinod Kumar,&nbsp;Rachna Verma,&nbsp;H. Lalhlenmawia,&nbsp;Deepak Kumar","doi":"10.1155/jfpp/9721088","DOIUrl":"https://doi.org/10.1155/jfpp/9721088","url":null,"abstract":"<p>The primary aim of this study was to investigate the novel application of brewer’s spent grain (BSG), a waste byproduct from the brewing industry, as sustainable and cost-effective feedstock for xylitol production using the yeast <i>Pichia fermentans.</i> The process encompassed fermentation optimization, scale-up, and then downstream processing to produce xylitol. Shake flask fermentation was employed to determine optimal conditions, evaluating key parameters including inoculum concentration (12.5%), feedstock (50%), pH (7.0), temperature (30°C), incubation time (96 h), and agitation speed (150 RPM) with a maximum xylitol production of 32.74 g/L. The yield of xylitol increased to 34.57 g/L by scaling up in an 8-L bioreactor within an incubation time of 72 h. Downstream processing, including centrifugation, charcoal treatment, and ethanol purification was performed successfully, recovering xylitol crystals with a purity of 85.90%. Characterization using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and high-performance liquid chromatography (HPLC) confirmed the purity and composition of crystals. This research highlights the economic and environmental advantages of utilizing BSG for xylitol production, offering a sustainable route over conventional substrates.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9721088","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Ultrasound-Assisted Aqueous Extraction of Oil From Cellulose-Based Microreactors With Immobilized Bacillus subtilis var. natto in Fermented Peanut","authors":"Shuang Jin,&nbsp;Yubin Ren,&nbsp;Cailiang Peng,&nbsp;Yupeng Cheng,&nbsp;Weili Liu,&nbsp;Hongyao Cai,&nbsp;Biqiong Chen,&nbsp;Yujie Fu,&nbsp;Rui Liu,&nbsp;Chen Lv","doi":"10.1155/jfpp/9211020","DOIUrl":"https://doi.org/10.1155/jfpp/9211020","url":null,"abstract":"<p>This study presents sustainable and efficient methods for biotransformation and extraction of peanut oil using ultrasound-assisted fermentation of <i>Arachis hypogaea</i> L. using cellulose-immobilized <i>Bacillus subtilis</i> var. <i>natto</i> as a microreactor. The strain with the highest oil production was selected and immobilized on cellulose. Fermentation parameters were optimized through a single-factor experiment, with oil production as the dependent variable. The results revealed that the highest oil production was achieved with an incubation time of 36 h, a fermentation temperature of 34°C, a pH of 7, and a liquid-to-solid ratio of 30:1 mL/g. A single-factor experiment was also conducted to optimize the ultrasonic parameters, determining the optimal conditions for maximum oil production: ultrasonic time of 50 min, ultrasonic temperature of 40°C, liquid-to-solid ratio of 30:1 mL/g, and ultrasonic power of 300 W. The physicochemical analysis demonstrated improvements in oil quality, including reduced acidity (2.35 ± 0.15), peroxide value (3.71 ± 0.23), and increased iodine value (106.6 ± 0.16). Furthermore, the fermented peanut oil exhibited enhanced antioxidant activity (IC₅₀ = 6.05 mg/g). This study provides valuable insights into the development of efficient processes for high-yield and high-quality peanut oil production.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9211020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Quality Damage and Control Measures of Macadamia Nuts During Primary Processing","authors":"Yuanmiao Wei,&nbsp;Wenting Xu,&nbsp;Jiarong Fu,&nbsp;Shangxuan Ma,&nbsp;Yuexue Yang,&nbsp;Kechang Huang,&nbsp;Xiuhua Lan,&nbsp;Xiyong He,&nbsp;Gangjun Guo","doi":"10.1155/jfpp/1205390","DOIUrl":"https://doi.org/10.1155/jfpp/1205390","url":null,"abstract":"<p>In Yunnan, the main production area in China, about 90% of the macadamia nut products are sawn nut in shell. Macadamia nut production is based on primary processing; however, product quality is highly susceptible to damage during this stage, causing significant economic losses to both growers and processors. Therefore, identifying damage and proposing control measures are necessary to extend shelf life and reduce financial losses. This paper reviews the quality problems of macadamia nuts during primary processing such as harvesting, dehusking, drying, cracking, roasting, packaging, and storage, which can be categorized as physical damage, altered chemical composition, and microbial infection. Product quality is mainly affected by intrinsic factors, processing steps, and environmental conditions. Based on an extensive analysis of existing research results, we summarize the beneficial measures that can be taken in the key primary processing stages of macadamia nuts and the application of real-time quality monitoring technologies. This realization will not only provide a reference for further research on processing improvement and quality control but will also promote the healthy and sustainable development of the macadamia nut industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1205390","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Effects of Steaming, Boiling, and Roasting on Physicochemical Quality, Lipase Activity, Textural Properties, and Microstructure of Jackfruit (A. heterophyllus) Seeds","authors":"Lei Qian,&nbsp;Shao-Ji Li,&nbsp;Bin Xue,&nbsp;Chun-Min Yang,&nbsp;Qiao-Ling Ding,&nbsp;Ting Liu","doi":"10.1155/jfpp/2234972","DOIUrl":"https://doi.org/10.1155/jfpp/2234972","url":null,"abstract":"<p>This study investigated the effects of three processing methods, including steaming, boiling, and roasting, on the physicochemical quality, sensory properties, lipase activity, and microstructure of jackfruit (<i>Artocarpus heterophyllus</i>) seeds using various analytical techniques. Our results showed that both steaming and boiling resulted in higher sensory scores for hardness (7 and 7, both moderately soft), colour (8 and 9, both light yellow), texture (8 and 5, less than 10% and 40% crack open), and smell (7 and 5, mildly sweet fragrance and musty scent) compared to the roasting (all <i>p</i> &lt; 0.05). Although steaming was particularly effective in preserving the original colour of the raw jackfruit seeds with the lowest <i>Δ</i><i>E</i> of 5.72, boiling maintained better colour attributes with higher lightness and yellowness values (90.75 and 8.37). Analysis of textural properties showed that steaming, boiling, and roasting led to a moderate reduction in hardness and springiness compared to raw samples (all <i>p</i> &lt; 0.05), which are favorable for jackfruit seeds because it resulted in a tender texture with a subtle bounce when bitten. Roasting also yielded partially gelatinized seeds (lower gelatinization compared to boiling and steaming, <i>p</i> &lt; 0.05) that maintained a balance between firmness and tenderness and presented with a pleasant bite with a slight crunch. In addition, roasted jackfruit seeds demonstrated the greatest capacity to inhibit lipase activity (all <i>p</i> &lt; 0.05), an enzyme essential for fat digestion and absorption, highlighting their significant potential for use as a weight loss supplement. Principal component analysis of 22 different factors ranked the overall quality of processed jackfruit seeds in the following order: roasting &gt; steaming &gt; boiling. In conclusion, roasting, compared to steaming and boiling, is recommended for jackfruit seed processing in the culinary industry because it yields an ingredient with the best physicochemical quality, lipase inhibition activity, textural properties, and microstructure.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2234972","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Investigating the Physicochemical Properties of Strawberries and Classification by an E-Nose During Storage","authors":"Rashid Gholami,&nbsp;Nahid Aghilinategh,&nbsp;Hekmat Rabbani","doi":"10.1155/jfpp/2322442","DOIUrl":"https://doi.org/10.1155/jfpp/2322442","url":null,"abstract":"<p>This study involved packaging strawberries using conventional polyethylene (PE) and advanced nanofilm. Modified atmosphere packaging (MAP) and conventional atmospheric conditions were employed. The strawberries were stored under ambient and refrigerated conditions (4°C) throughout the 12 days. Periodic assessments of chemical attributes such as pH, total soluble solids (TSS), vitamin C content, and antioxidant capacity were conducted, and quality evaluations using electronic olfaction techniques and machine vision were performed every 3 days for all treatment variations. The study shows that packaging film, internal atmosphere, storage temperature, duration, and their interactions significantly affect the chemical properties of strawberries (<i>p</i> &lt; 0.01). Using MAP with nanofilm and temperature control helps preserve strawberry quality during storage. Additionally, it was noted that the classification accuracy achieved by the adaptive neurofuzzy inference system (ANFIS) remained consistently at 100% throughout all storage periods. In contrast, in the artificial neural network (ANN), the highest accuracy was attained during the 3- and 6-day storage intervals (84%), with the lowest accuracy recorded during the 9-day storage period (68%). The ANFIS model achieved the highest accuracy in predicting vitamin C content with an <i>R</i>² value of 1 and an Root Mean Squar Error (RMSE) of 0.62, while in the neural network model, the highest accuracy was achieved with an <i>R</i>² value of 0.98 and an RMSE of 0.86.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2322442","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}