Journal of Food Composition and Analysis最新文献

{"title":"Food authentication goes green: Element profile-driven differentiation between organic and conventional apple juices","authors":"Marie-Sophie Müller ,&nbsp;Marie Oest ,&nbsp;Sandra Scheffler ,&nbsp;Lina Cvancar ,&nbsp;Anna Lena Horns ,&nbsp;Nele Paasch ,&nbsp;René Bachmann ,&nbsp;Markus Fischer","doi":"10.1016/j.jfca.2025.107519","DOIUrl":"10.1016/j.jfca.2025.107519","url":null,"abstract":"<div><div>Apples and apple juice are among the most popular fruit products in Germany. Rising demand and comparatively higher prices for organically produced apples and apple juices make them susceptible for adulteration with cheaper raw materials to achieve higher profit margins. Therefore, sustainable experimental methods are required to detect such fraud regarding the cultivation method. Element profiling using inductively coupled plasma – mass spectrometry (ICP-MS) is such an experimental approach to distinguish between cultivation methods. Using an environment-friendly sample preparation strategy and a ratio-based evaluation approach in combination with a random forest classification model, it was possible to distinguish between the cultivation methods of processed apples from northern Germany with an accuracy of 94.2 % ± 2.3 %. The results were verified by analyzing samples from local supermarkets. Furthermore, the detection of admixtures of conventional juice to organic juice was studied using a regression analysis (5–50 % admixture). Admixtures could reliably be detected from a proportion of 20 % with a support vector machine regression model (R²: 0.8 ± 0.005, RMSE: 6.9 % ± 0.1 %). Thus, falsification of the cultivation method can be detected even in mixtures. The study shows great potential towards sustainability, reducing sample preparation time, hazardous chemicals and energy consumption.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"143 ","pages":"Article 107519"},"PeriodicalIF":4.0,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759724","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, microbiological, flavor and structural aspects of commercial spreadable fresh cheeses with different fat content","authors":"Milena Aldana Solís ,&nbsp;Claudia Inés Vénica ,&nbsp;Daniela Marta Gugliemotti ,&nbsp;Juan Diego Cortez Latorre ,&nbsp;Paula Andrea Loyeau ,&nbsp;Irma Verónica Wolf ,&nbsp;María Cristina Perotti","doi":"10.1016/j.jfca.2025.107533","DOIUrl":"10.1016/j.jfca.2025.107533","url":null,"abstract":"<div><div>Commercial spreadable fresh cheeses of Cream (Cr) and Blanco (Bl) varieties (two brands each: CrB, CrC and BlA, BlC, respectively) with different fat content: full-fat (F) and reduced-fat (R), were characterized in relation to physicochemical and microbial parameters, carbohydrate and organic acids, volatile compounds profiles, rheological, texture and microstructure. Higher pH and lower titratable acidity, were found in one brand analyzed of F cheese. R samples had the lowest total solids content, and higher syneresis was only observed in one brand of R cheeses. Lactose was variable with differences in Bl cheeses. Lactic acid was the predominant acid with the exception of CrB cheeses in which citric acid surpassed lactic. Differences between R and F samples were detected for lactic in C brand cheeses. LAB were only found in 4 of the 24 cheeses. Some F samples had higher viscosity, thixotropy and hardness than R. Smaller fat particles were observed in R compared to F samples. Although some individual compounds presented quantitative differences between F and R cheeses, only in some cases a relationship can be established by the different fat level; acids and ketones were the majority volatile compounds identified.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"143 ","pages":"Article 107533"},"PeriodicalIF":4.0,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143760312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancing legume quality assessment through machine learning: Current trends and future directions","authors":"Mahdi Rashvand ,&nbsp;Mehrad Nikzadfar ,&nbsp;Sabina Laveglia ,&nbsp;Hedie mirmohammadrezaei ,&nbsp;Ahmad Bozorgi ,&nbsp;Giuliana Paterna ,&nbsp;Attilio Matera ,&nbsp;Tania Gioia ,&nbsp;Giuseppe Altieri ,&nbsp;Giovanni Carlo Di Renzo ,&nbsp;Francesco Genovese","doi":"10.1016/j.jfca.2025.107532","DOIUrl":"10.1016/j.jfca.2025.107532","url":null,"abstract":"<div><div>Legume postharvest assessment is a critical component of maintaining quality, enhancing nutritional value, and ensuring the produce meets market requirements. The traditional methods for estimating legume quality are not effective in terms of accuracy, scalability, and efficiency. Machine Learning (ML) has come forward as a very transforming solution that makes use of advanced algorithms combined with intelligent sensors for the optimization of legumes processes. This review paper targets tracking the metamorphic role of ML in qualification related to legumes postharvest processing (PTP). Sorting, defect detection, nutritional evaluation, authentication, and monitoring moisture-the different stages at which legumes have been qualified by the use of ML-are discussed herein. In addition, this paper highlights advanced ML techniques, especially their interaction with other intelligent sensors, as in the case of machine vision and spectroscopy systems. In this respect, the paper is the roadmap for leveraged applications of ML to improve legume quality assessment across the entire process chain. It identifies best practices, innovative methodologies, and practical applications that form the basis of actionable insight into enhancing quality control processes.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107532"},"PeriodicalIF":4.0,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutrient value and density of South African processed meat","authors":"Beulah Pretorius,&nbsp;Carmen Muller,&nbsp;Hettie C. Schönfeldt","doi":"10.1016/j.jfca.2025.107476","DOIUrl":"10.1016/j.jfca.2025.107476","url":null,"abstract":"<div><div>There has been a significant rise in processed meat consumption in South Africa, yet no previous studies have assessed the nutrient density of country-specific processed meats. This study analysed eight processed meat products: tinned corned beef, tinned meatballs, hamburger patties, frozen beef sausages, French and chicken polony, red and chicken viennas, focusing on their nutrient density and nutrient-to-price ratio. The energy content varied from 447 kJ/100 g to 1020 kJ/100 g in tinned meatballs and frozen beef sausages, respectively. Protein content ranged from 8.31 g/100 g in tinned meatballs to 15.9 g/100 g in hamburger patties, lower than in red meat. Fat content was 3.69 g/100 g in tinned meatballs to 17.9 g/100 g in frozen products. Saturated fat constituted 30–50 % of total fat, monounsaturated fat 35–47 %, and polyunsaturated fat 3–25 %. Trans-fat levels were within regulatory limits. Iron content was highest in corned beef at 3.61 mg/100 g, and zinc was highest in hamburger patties at 2.86 mg/100 g. Over 80 % of products met sodium reduction targets. Nutrient profiling indicated tinned meatballs, French polony, and hamburger patties offer the best nutritional value per cost. Processed meats can provide protein, iron, and zinc, but consumer education on the benefits of lean meats and moderate processed meat consumption remains important.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"143 ","pages":"Article 107476"},"PeriodicalIF":4.0,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Meat quality and lipid transformation profiling of Bactrian camel during postmortem chilled aging","authors":"Liang Ming ,&nbsp;Rendalai Si ,&nbsp;Lin Li,&nbsp;Rimutu Ji,&nbsp;Jing He","doi":"10.1016/j.jfca.2025.107511","DOIUrl":"10.1016/j.jfca.2025.107511","url":null,"abstract":"<div><div>The present study investigated the effects of postmortem chilled aging on the meat quality and lipid profiling in Bactrian camel. Our results showed pH values and shear force decreased gradually over the chilled aging period, while the water-holding capacity and myofibrillar fragmentation index showed an increasing significantly (<em>P</em> &lt; 0.05). With aging, <em>L*</em> (lightness) value increased from 36.50 to 40.80 (<em>P</em> &lt; 0. 05), while <em>a*</em> (redness) and <em>b*</em> (yellowness) values gradually decreased. The peroxide value and thiobarbituric acid reactive species content were increased from initial value, 0.023<!--> <!-->g/100<!--> <!-->g and 0.25<!--> <!-->mg/kg of muscle to 0.124<!--> <!-->g/100<!--> <!-->g and 0.75<!--> <!-->mg/kg of muscle (<em>P</em> &lt; 0.05), respectively<em>,</em> after six days of chilled storage. Chilled aging had a significant effect on the camel meat tissue structure and the intercellular space became larger on D7. There 2820 lipids were identified in D0, D3 and D7 camel meat samples, and Triacylglycerol (TG, 19.96%) was the most abundant lipid. During aging, the concentration of lipid subclasses had undergone varying degrees of changes, and there identified several significantly expressed lipids between different aging groups. Our results can provide data support for further elucidating the functional properties of lipids in the production and processing of camel meat.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"143 ","pages":"Article 107511"},"PeriodicalIF":4.0,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Nutritional quality, volatile organic compounds and element compositions of indigenous upland rice","authors":"Prinya Wongsa ,&nbsp;Visaka Anantawa ,&nbsp;Phunsiri Suthiluk ,&nbsp;Sutthiwal Setha ,&nbsp;Matchima Naradisorn ,&nbsp;Saroat Rawdkuen ,&nbsp;Kalidas Shetty","doi":"10.1016/j.jfca.2025.107517","DOIUrl":"10.1016/j.jfca.2025.107517","url":null,"abstract":"<div><div>Rice (<em>Oryza sativum</em> L.) is important staple food to ensure food security for many people specially in Asia. This study aimed to investigate grain nutrition, proximate composition, and organic volatile compounds (VOCs) and mineral contents of rice varieties. Significant differences in the content of nutritional compositions and VOCs were observed. Thirty-eight VOCs were the main aroma contributors. Principal Component Analysis (PCA) of VOCs explained 55.2 % of the total variation, which could effectively separate volatile compounds. The variable influence on projections (VIPs) in the Partial Least-Squares Discriminant Analysis (PLS-DA) model identified 2-hexanol, (Z-Z)-3,6-nonadienal and (<em>Z</em>)-2-octenal as aroma biomarkers. The detection limit of 10 selected element ranged between 0.00039 – 0.00654 µg/g, and the limit of quantification varied from 0.00179 to 0.01984 µg/g, the linear correlation coefficient was greater or equal to 0.9948 (<em>R</em>² ≥ 0. 9948). In addition, Magnesium (Mg) was the predominant elements in the upland rice samples. The content of Mg ranged between 107.93 µg/g and 446.68 µg/g. The PCA on element contents represented 95.3 % of the total variation. The VIPs in the PLS-DA model identified Mg, Iron (Fe) and Calcium (Ca) as a biomarker. The variation in the characteristic VOCs and elements in rice varieties, providing a theoretical basis for identifying a significant VOCs and elements in rice variety.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107517"},"PeriodicalIF":4.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of the characteristics and content of γ-oryzanol in 19 Chinese brown rice cultivars","authors":"Yongyao Lu ,&nbsp;Yanlin Hou ,&nbsp;Shutian Liu ,&nbsp;Shugang Jia ,&nbsp;Yanmei Zhu ,&nbsp;Xuehong Zhang","doi":"10.1016/j.jfca.2025.107521","DOIUrl":"10.1016/j.jfca.2025.107521","url":null,"abstract":"<div><div>The composition and content of γ-oryzanol significantly influenced its biological activity. The contents of γ-oryzanol in 19 Chinese brown rice (<em>Oryza sativa</em> L.) cultivars were quantified and characterized using high-performance liquid chromatography/mass spectrometry<em>.</em> The total content of γ-oryzanol in these 19 Chinese brown rice cultivars ranged from 19.37 to 232.2 mg/100 g, with an average of 76.23 mg/100 g. Five specific steryl ferulates were identified. Cycloartenyl ferulate, 24-methylene cycloartanyl ferulate, and β-sitosteryl ferulate comprised approximately 82 % of the total γ-oryzanol content, while campesteryl ferulate and stigmastanyl ferulate constituted the remaining 18 %. Japonica and glutinous rice exhibited similar γ<em>-</em>oryzanol contents, which were significantly different from those of indica rice. No significant difference was observed in the total γ-oryzanol content between the short-grain and long-grain rice. However, there were significant differences in the steryl ferulates. Both latitude and longitude significantly influenced the γ-oryzanol content, and longitude had a more pronounced effect than latitude. Apart from the lack of correlation between cycloartenyl ferulate and β-sitosteryl ferulate, significant correlations were observed among the contents of the other steryl ferulates. This study offers valuable insights to scientifically assess the nutritional value of Chinese brown rice, guide the breeding of varieties and inform high-quality cultivation practices.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107521"},"PeriodicalIF":4.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unveiling the key aroma-active volatiles influencing consumer preferences in typical oriental melon varieties by molecular sensory science methods","authors":"Xiaohui Li ,&nbsp;Huaisong Wang ,&nbsp;Chen Zhang ,&nbsp;Simeng Li ,&nbsp;Hongping Wang ,&nbsp;Peiwen Yu ,&nbsp;Hua Shao ,&nbsp;Shenhao Wang ,&nbsp;Fen Jin","doi":"10.1016/j.jfca.2025.107527","DOIUrl":"10.1016/j.jfca.2025.107527","url":null,"abstract":"<div><div>Oriental melons, a group of <em>Cucumis melo</em> varieties produced in East Asia, demonstrate considerable genetic diversity in aroma. However, the disparities and complex interrelations between volatiles, sensory, and consumer preferences among varieties remain underexplored. This study systematically evaluates 18 homozygous parental line varieties, harvested in uniform conditions and with optimal maturity to isolate genetic influences. Sensory evaluation classified the varieties into 3 Groups, with fruity aromas showing positive correlations to consumer preference <em>(r</em> = 0.88, <em>p</em> &lt; 0.001) and green aromas exhibiting inverse associations (<em>r</em> = -0.65, <em>p</em> &lt; 0.01). 251 volatiles were identified by comprehensive two-dimensional gas chromatography-olfactometry-time of flight-mass spectrometry (GC×GC-O-TOF-MS), with 35 aroma-active compounds quantified by gas chromatography-mass spectrometry (GC-MS) and standards. Finally, 10 key aroma-active compounds were revealed through orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity value (OAV). Ethyl acetate (OAV = 5510.54) and octanal (OAV = 645.08) drove Group 3's fruity aroma and high preference, while cis-4-heptenal (OAV = 18,518.39) and cis-6-nonenal (OAV = 6123.92) were linked to Group 1's green aroma and low preference. This research lays a solid groundwork for the evaluation of oriental melon aroma and provides a dependable framework for aroma-focused breeding programs aimed at enhancing consumer satisfaction.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"143 ","pages":"Article 107527"},"PeriodicalIF":4.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143850520","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Residue analysis, dissipation dynamics, and risk assessment of ipconazole in paddy environment by a modified QuEChERS/HPLC-MS method","authors":"Zhonggui Hu ,&nbsp;Yuqi Li ,&nbsp;Wenwen Zhou ,&nbsp;Xiaoxue Gu ,&nbsp;Baotong Li","doi":"10.1016/j.jfca.2025.107516","DOIUrl":"10.1016/j.jfca.2025.107516","url":null,"abstract":"<div><div>Ipconazole is used to control rice bakanae disease, but its residues may pose a risk to the environment and human health. In this study, the optimized QuEChERS pretreatment method combined with HPLC-MS analytical technique was used to establish a method for the determination of ipconazole residues in the paddy field environment. The dissipation dynamics of ipconazole in paddy soil and paddy water were studied, and the final residues in brown rice, rice plants, and rice husks were detected. The results showed that ipconazole had a good linear relationship with the peak area in the concentration range of 0.01–1 mg/L(R²&gt;0.999). The LOD and LOQ were 0.0019–0.0046 mg/kg and 0.0063–0.0152 mg/kg, respectively. The intra-day and inter-day recoveries of ipconazole at three spiked levels were 77.36 %-107.26 % and 79.66 %-102.86 %, respectively. The RSDr and RSDR values were 0.86 %-9.16 % and 2.07 %-7.07 %, respectively. The half-life is less than 30 days, which belongs to the easily degradable pesticide. The residues of ipconazole in rice plants, brown rice, and rice husks were lower than LOD at 7 days before harvest. These findings are helpful to monitor the residue of ipconazole in rice fields.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107516"},"PeriodicalIF":4.0,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of potentially toxic elements in soil, river water and spinach samples from the Lesser Himalaya (Pakistan) by ICP-OES: Implications for food security and public health","authors":"Waqar Azeem Jadoon ,&nbsp;Iram Gul ,&nbsp;Raja Umer Sajjad ,&nbsp;Memet Varol ,&nbsp;Abdul Saqib ,&nbsp;Mohamed Mohany ,&nbsp;Marija Milošević","doi":"10.1016/j.jfca.2025.107523","DOIUrl":"10.1016/j.jfca.2025.107523","url":null,"abstract":"<div><div>Potentially toxic element (PTE) contamination of soils, irrigation water and vegetables poses food insecurity and human health concerns. This study investigated PTE contamination in water, soil, and spinach from two agricultural areas, Baffa and Ichrian, in the Mansehra District of Pakistan. The cadmium (Cd), chromium (Cr) and lead (Pb) contents of the samples were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES) to evaluate their contamination status and ecological risks, plant bioaccumulation factor (PBAF) and potential human health risks. The results showed that Baffa's water had higher Cd (0.77–2.93 µg L^–1) and Pb (0.10–10.98 µg L^–1) levels than Ichrian’s water, but was safe for drinking and irrigation according to guideline values. Soil concentrations of Cd, Cr, and Pb were higher in Baffa, with Cd levels surpassing global upper continental crust values in all samples and exceeding the recommended levels set by the Food and Agriculture Organization/World Health Organization (FAO/WHO) in 33 % of samples. Furthermore, the average Cd concentration in Baffa soils exceeded the European soil average. However, spinach PTE levels did not exceed guideline values. Contamination and ecological risk indices indicated moderate pollution in Baffa and low pollution in Ichrian, presenting moderate and low potential ecological risks, respectively. Based on plant bioconcentration factor analysis, minimal (&lt;0.2) metal accumulation was recorded in spinach. The estimated daily intake (EDI) values revealed a metal ranking of Cr &gt; Pb &gt; Cd, with all values falling below the tolerable daily intake (TDI) levels, indicating no potential health risks. Target hazard quotient (THQ) and hazard index (HI) were below threshold level (&lt;1), indicating no non-carcinogenic risk to the population. Although PTE levels in spinach were within safe limits, our findings emphasize the need for ongoing monitoring of PTE concentrations in soils and a broader range of vegetables, as cumulative exposure through consumption of multiple types of vegetables could exceed threshold limits, posing potential health risks.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107523"},"PeriodicalIF":4.0,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}