Journal of Food Processing and Preservation最新文献

{"title":"Effects of Different Drying Temperatures on Processing Quality and Physicochemical Properties of Rice","authors":"Yang Zhang,&nbsp;Yuxin Han,&nbsp;Wenchao Liu,&nbsp;Linlin Li,&nbsp;Junliang Chen,&nbsp;Xu Duan,&nbsp;Xueyuan Jiao,&nbsp;Peijie Zhang,&nbsp;Shanshan Zhang,&nbsp;Mengyao Guo,&nbsp;Debang Zhang,&nbsp;Huiping Fan,&nbsp;Chung Lim Law,&nbsp;Guangyue Ren,&nbsp;Weiwei Cao","doi":"10.1155/jfpp/5586656","DOIUrl":"https://doi.org/10.1155/jfpp/5586656","url":null,"abstract":"<p>The rice quality strongly depends on the paddy postharvest drying temperature. This study ascertains the optimal drying temperature for offering the best quality rice from a moist paddy. Moist paddy dried at different drying temperatures (40°C–80°C) was milled and studied for the possible alteration in rice quality, that is, kernel crack percent, head rice yield, embryo retention percent, nutrient content, gelatinization properties, rheological properties, and others. The study found that higher drying temperatures resulted in an increased kernel crack percent and decreased head rice yield, whitening percent, and embryo retention percent. At temperatures above 70°C, the structure of starch granules in polished rice became loose, with enlarged gaps between granules in the transverse section. The lowest fat (0.43%) and protein (8.08%) contents were observed at 80°C, while the highest starch content (74.10%) was also recorded at this temperature. Rice dried at 40°C showed superior gelatinization properties, with the highest peak viscosity (4430.00 cP), trough (2314.50 cP), and breakdown (2115.50 cP). In contrast, the apparent viscosity of rice dried at 70°C and 80°C was higher than that of rice dried at lower temperatures before the shear rate reached 10 s⁻¹. Additionally, the polished rice dried at 40°C had the highest total phenolic acid content (63.20 mg GAE/100 g) and scavenging capacities for ABTS (2,2 ^′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) (55.60%) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals (63.23%). These findings suggest that drying temperatures below 50°C are optimal for preserving the nutritional quality of rice before milling. This study provides valuable insights for enhancing the nutritional value and overall quality of processed rice.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5586656","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632637","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 Aqueous Ozone on Microbial Growth, Quality, and Shelf Life Extension of Chinese Bayberry (Myrica rubra Sieb. et Zucc)","authors":"Zhongxiang He,&nbsp;Changjun Li,&nbsp;Xionghui Ji,&nbsp;Hua Peng,&nbsp;Shangru Liu,&nbsp;Weidong Wu","doi":"10.1155/jfpp/3838569","DOIUrl":"https://doi.org/10.1155/jfpp/3838569","url":null,"abstract":"<p>Chinese bayberry (<i>Myrica rubra</i> Sieb. et Zucc.) is highly susceptible to decay during storage, resulting in a very short shelf life. This study is aimed at developing a new technique for extending its shelf life through aqueous ozone (AO) spraying. To compare the deterioration process, bayberries were treated with different AO concentrations (T1, T2, and T3 at 6.25, 1.25, and 0.25 mg/L, respectively) and control treatments (CK1: no treatment, CK2: ultrapure water spraying, and CKa: sealed with a 0.4-<i>μ</i>m polyethylene film) under storage conditions of 3^°C ± 0.5^°C for 25 days. Key fruit quality parameters and microbial infection rates were assessed throughout the storage period. Results indicated that the T3 treatment (0.25 mg/L) extended the storage period of bayberries by at least 10 days compared to the control groups; reduced the decay rate by a factor of four; effectively inhibited the growth of moulds and yeasts; and delayed the decline in ascorbic acid content, soluble solid content, and fruit hardness. In contrast, T1 (6.25 mg/L) caused softening and dehydration of the fruit skin due to its high ozone concentration. In conclusion, an appropriate concentration of AO can be an effective method for prolonging the postharvest storage of <i>Myrica rubra</i> fruits.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3838569","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143595024","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":"Effect of Edible Xanthan Coating Enriched by Crocus sativus L. Extracts on Fresh Cut Zucchini Slices","authors":"Eleni Manola,&nbsp;Anastasia Bari,&nbsp;Stavroula Letsiou,&nbsp;Dimitrios A. Anagnostopoulos,&nbsp;Ioannis S. Boziaris,&nbsp;Persephoni Giannouli","doi":"10.1155/jfpp/3668597","DOIUrl":"https://doi.org/10.1155/jfpp/3668597","url":null,"abstract":"<p>Biopolymeric coatings fortified with bioactive plant extracts applied on fruit and vegetable surfaces could further enhance product quality attributes. <i>Crocus sativus</i> L. extract is rich in bioactive compounds. It is the first time that this extract was added to xanthan coating to investigate its effects on fresh-cut zucchini slice quality during storage at 5°C for 7 days. Therefore, weight loss, pH, titratable acidity, total soluble solids, firmness, color characteristics, and microbiological changes were monitored. Xanthan gum coating decreased the weight loss of fresh-cut zucchini slices and maintained their firmness. Xanthan–<i>Crocus sativus</i> L. extract coatings showed similar effects compared to xanthan coating without extract. Titratable acidity and total solid values of zucchini fresh-cut slices were lower which might indicate a delay in the maturation process. Furthermore, fresh-cut zucchini slices coated with xanthan and <i>Crocus sativus</i> L. extract 0.05% w/w exhibited similar firmness values throughout the storage duration; the highest values were recorded on the seventh day. Coatings with increasing concentrations of <i>Crocus sativus</i> L. extract did not present any specific trend in color parameters. Additionally, no significant differences were recorded between treatments for the population of total viable counts, yeasts/molds, and Enterobacteriaceae, and only a slight increase in the lactic acid bacteria population was observed in xanthan–<i>Crocus sativus</i> L. extract coatings. So, this research enriches the knowledge of the effects on the quality properties of fresh-cut zucchini slices coated by biopolymers and enriched with plant extracts.</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/3668597","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143581924","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":"Performance and Nutrient Quality Evaluation of a Natural Convection Solar Dryer for Drying Pineapple","authors":"Tanjima Akter,&nbsp;Mahjabin Kabir,&nbsp;Tumpa R. Sarker,&nbsp;Biplob Kumar Saha,&nbsp;Chayan Kumer Saha","doi":"10.1155/jfpp/2205579","DOIUrl":"https://doi.org/10.1155/jfpp/2205579","url":null,"abstract":"<p>Pineapple is a highly nutritious and widely consumed fruit in Bangladesh, yet postharvest losses continue to increase due to inadequate preservation technology. This study is aimed at developing and evaluating a natural convective solar dryer as a sustainable solution to reduce these losses while preserving fruit quality. The dryer’s performance was assessed by measuring drying temperature, solar radiation, and moisture reduction across treated and untreated pineapple samples. During the drying process, the average temperature within the dryer reached 40.73 ± 6.79°C, with solar radiation averaging 254.67 ± 141.50 W/m² and an observed 12.6°C temperature difference between the dryer chimney and ambient air. Results showed a final moisture content of 19% and 21% (wet basis) for treated and untreated samples, respectively, in the solar dryer, compared to 46.57% and 35.06% in open sun drying. The nutritional analysis indicated a significant retention and enhancement of vitamin, protein, and mineral content in dried samples. Consumer sensory evaluations confirmed the high acceptability of the solar-dried pineapple, demonstrating that this solar dryer is technically effective, eco-friendly, and well suited for small-scale farmers in rural Bangladesh.</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/2205579","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143581926","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":"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}