Flavour and Fragrance Journal最新文献

{"title":"Performance Characterisation and Application of Zein Microcapsules Loaded With Pyrazine Flavour","authors":"Meng Zhou,&nbsp;Yujie Zhang,&nbsp;Aimin He,&nbsp;Weihua Chen,&nbsp;Li Jiang,&nbsp;Miao Lai,&nbsp;Mingqin Zhao,&nbsp;Bing Cui","doi":"10.1002/ffj.3834","DOIUrl":"https://doi.org/10.1002/ffj.3834","url":null,"abstract":"<div>\u0000 \u0000 <p>Pyrazine spices are prone to loss during application and storage due to their low molecular weight and high volatility. This study utilised zein as the wall material to develop microcapsules containing 2,3-diethyl-5-methylpyrazine (DEMP), aiming to investigate protective and controlled release capabilities. The microcapsules (zein@DEMP) were fabricated using the antisolvent method, with an optimised loading rate of 11.43%, as determined by response surface methodology. Scanning electron microscopy (SEM) revealed that the zein@DEMP microcapsules exhibited a well-dispersed spherical structure, while transmission electron microscopy (TEM) indicated a core-shell structure. Fourier transform infrared (FTIR) spectroscopy further confirmed the successful encapsulation of DEMP. At the same time, pyrolysis results showed that the DEMP could be released under heating without producing any significant harmful compounds. Additionally, heat release kinetics at varying rates exhibited a strong linear fit, and the release kinetic at 80°C followed a first-order kinetic equation. Storage stability tests demonstrated a significant increase in DEMP retention after 30 days at room temperature. Furthermore, the zein@DEMP microcapsules displayed antioxidant properties. When incorporated into heat-not-burn (HNB) cigarettes at a concentration of 20 mg, the zein@DEMP microcapsules improved sensory evaluation. The transfer behaviour of DEMP was also examined. This study underscores the potential of microencapsulation technology in enhancing the thermal stability and sustained-release characteristics of pyrazine spices.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"251-266"},"PeriodicalIF":2.1,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of Single-Cell Sequencing in Airway Inflammatory Diseases: Progress and Perspectives","authors":"Huifang Liu,&nbsp;Jiali Yin,&nbsp;Yujuan Yang,&nbsp;Xinjun Xu,&nbsp;Jingyi Yu,&nbsp;Xianghuang Luo,&nbsp;Yu Zhang,&nbsp;Xicheng Song","doi":"10.1002/ffj.3837","DOIUrl":"https://doi.org/10.1002/ffj.3837","url":null,"abstract":"<div>\u0000 \u0000 <p>Airway inflammatory diseases include allergic rhinitis (AR), chronic rhinosinusitis (CRS), bronchial asthma (BA), chronic obstructive pulmonary disease (COPD) and idiopathic pulmonary fibrosis (IPF). Single-cell sequencing (SCS), as a powerful tool for revealing cellular and molecular landscapes at single-cell resolution, which has revealed many of the intrinsic biological features and dynamics of airway inflammation, viral infections and other pathologies, as well as constructing immune landscapes of health and disease states. We reviewed the literature focusing on the past several years have focused on using SCS technology increased our understanding of the airway immune cell landscape of airway diseases, including CRS, AR, BA, COPD, IPF, as well as the landscape of airway immune cells in healthy and pathological conditions. We also have elucidated the role of a subset of T cells, myeloid cell, basophils and mast cells in airway diseases revealed by SCS. Meanwhile we also highlighted the use of SCS to explore the potential mechanisms of immune cell interactions.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"171-182"},"PeriodicalIF":2.1,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Discrimination Among New Vegetative Materials of Passiflora edulis Sims. From Canary Islands by Their Volatile Profile","authors":"Montse Saura-Cayuela,&nbsp;José M. García-Fraga,&nbsp;Juan Cabrera-Cabrera,&nbsp;María J. Grajal-Martín,&nbsp;Juan H. Ayala,&nbsp;María J. Trujillo-Rodríguez,&nbsp;Verónica Pino","doi":"10.1002/ffj.3840","DOIUrl":"https://doi.org/10.1002/ffj.3840","url":null,"abstract":"<p>This study shows the successful discrimination among different passion fruit samples cultivated in the Canary Islands, specifically purple, yellow, and a new cultivar labelled as purple selection (obtained to ensure disease resistance, yield, and adequate taste of the cultivated materials), based on their distinctive volatile profile. The headspace solid-phase microextraction (HS-SPME) method (using under optimum conditions the commercial CAR/PDMS fibre at 62°C for 60 min and 15% (w/w) NaCl with 10 mL of juices of passion fruit samples) was applied to estimate the volatile profile of up to eighteen passion juice fruit samples, coupling the technique to gas chromatography tandem mass spectrometry (GC–MS). The method permitted the identification of up to 135 volatile compounds such as esters, terpenes and alcohols, among others. The qualitative study indicated that the most abundant compounds in yellow and purple passion fruit are the same (hexyl hexanoate (21%–14%), hexyl butanoate (19%–11%) and ethyl hexanoate (11%–6%)), while the most abundant compounds for this new vegetative material are ethyl octanoate (with almost 53%), hexyl hexanoate and ethyl 3-hexanoate. Advanced statistical techniques, such as linear discrimination analysis (LDA), were used to explore each data sample, with samples analysed by HS-SPME-GC–MS in quadruplicate. 106 peaks were coincident in all chromatograms of the samples, but only 13 variables (compounds) were sufficient to discriminate the new vegetative species. Besides, the HS-SPME-GC–MS method proved to be efficient and sustainable, with application of modern metrics of greenness, particularly when compared with other techniques commonly applied for this type of analysis.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"365-383"},"PeriodicalIF":2.1,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3840","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423909","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":"Study on the Improvement of Cognitive Impairment Induced by Scopolamine in Mice by Forsythia suspensa Essential Oil","authors":"Wei Wang,&nbsp;Liujing Huang,&nbsp;Xuyang Niu,&nbsp;Shanshan Li,&nbsp;Huimin Liu,&nbsp;Lan Xia,&nbsp;Xuewu Chen,&nbsp;Qinglei Liu","doi":"10.1002/ffj.3831","DOIUrl":"https://doi.org/10.1002/ffj.3831","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, the mechanism of <i>Forsythia suspensa</i> essential oil (FSEO) on cognitive disorders was investigated based on network pharmacology and animal experiments. The common targets of AD diseases and the main components of FSEO were collected through GeneCards, PubChem, STRING and other databases, and protein–protein interaction (PPI) network maps were established. GO functional enrichment analysis and KEGG pathway enrichment analysis were performed using DAVID and Metascape databases, and the enrichment results were verified using the scopolamine (SCO) cognitive impairment mouse model. The results of network pharmacological analysis showed that FSEO involved 107 potential therapeutic targets, among which MAPK1, MAPK3 and ESR1 were the core targets, which were closely related to the regulatory pathways of MAPK cascade, 5-hydroxytryptaminergic synapses, dopaminergic synapses and oxidoreductase activity. The results of animal experiments showed that FSEO improved cognitively impaired behaviours, reduced central cholinergic neuron damage and oxidative stress in the mouse brain and increased the content of monoamine transmitters in the mouse brain. Animal experiments further validated the results of the FSEO network pharmacology analysis.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"336-348"},"PeriodicalIF":2.1,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Overview of 3-Phenylpropyl Acetate: A Multifaceted Fragrance and Flavouring Compound","authors":"Parimala Hanumesh,&nbsp;Shobith Rangappa","doi":"10.1002/ffj.3839","DOIUrl":"https://doi.org/10.1002/ffj.3839","url":null,"abstract":"<div>\u0000 \u0000 <p>3-Phenylpropyl acetate, a small molecule with significant importance in the realm of flavours and fragrances, is consumed globally in quantities ranging from 1 to 10 tons per year. Given its widespread use, a thorough safety assessment is imperative. This review delves into the toxicological implications associated with 3-phenylpropyl acetate, focusing on various aspects such as mutagenicity, genotoxicity, repeated dose toxicity, reproductive toxicity, skin sensitisation, phototoxicity/photoallergenicity, local respiratory toxicity, as well as biodegradation and ecotoxicity. By evaluating the available data on these parameters, a comprehensive risk assessment can be conducted to ensure the safe utilisation of this compound in various applications.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"183-189"},"PeriodicalIF":2.1,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimisation of Essential Oil Extraction of Lindera neesiana From Supercritical Carbon Dioxide Fluid and Comparison to Steam and Simultaneous Distillation Extraction","authors":"Sajan L. Shyaula,&nbsp;Mandira Ghimire,&nbsp;Sajan Maharjan,&nbsp;Khilendra Gurung","doi":"10.1002/ffj.3835","DOIUrl":"https://doi.org/10.1002/ffj.3835","url":null,"abstract":"<div>\u0000 \u0000 <p>A study was performed on the fruits of <i>Lindera neesiana</i> (Wall. ex Nees) Kurz essential oil extracted by different methods; steam distillation (SD), simultaneous distillation extraction (SDE) and supercritical fluid extraction (SFE). The operating conditions tested achieved a maximum yield, 11.08% for supercritical CO₂ extraction, 1.03% for steam distillation and 2.53% for solvent distillation. The response surface methodology was used to optimise the experiment. The extractions using supercritical CO₂ were performed at different pressure 131, 140, 163, 185 and 194 bar and at temperatures 41°C to 49°C. The optimised condition for the experiment was the pressure of 162 bar and temperature of 42°C in order to get the maximum extraction yield of about 10.44% of <i>L. neesiana</i> oil. Total 33 compounds were identified in <i>L. neesiana</i> oil from the fruits by GCMS. The constituents of oil extracted by different methods were mostly similar qualitatively whereas the relative proportions of compounds identified were markedly different. In the SFE, the less volatile compounds such as myristicin, elemicin, geranic acid and caryophyllene oxide are predominant whereas, in the SDE and SD process, the high volatile compounds including sulcatone, citral, <i>α</i>-pinene and eucalyptol are principal compounds. This variation in chemical composition suggests diverse potential industrial applications for the essential oils extracted by different methods. The increment of extraction yields upto 11.08% from SFE is an impressive achievement in the plant business.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"267-277"},"PeriodicalIF":2.1,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Debittering and Improving Flavour of Enzymatic Soy Protein Hydrolysate Using the Maillard Reaction of Arabinose","authors":"Juan Li,&nbsp;Qingqing Hu,&nbsp;Jinxin He,&nbsp;Xuan Wang,&nbsp;Zhaoyang Pei,&nbsp;Jianchun Xie","doi":"10.1002/ffj.3827","DOIUrl":"https://doi.org/10.1002/ffj.3827","url":null,"abstract":"<div>\u0000 \u0000 <p>The optimum reaction conditions (temperature 95°C, pH 6.5, time 70 min and cysteine 0.2 g) and significant influence factors were found by response surface model (RSM) experimentation to reduce bitterness and increase overall acceptability of soybean protein hydrolysate (SPH) using the Maillard reaction of arabinose. Three reaction products of different response values and sensory profiles were selected to be investigated further. Fourier transform infrared (FTIR) spectra and UV 294 and 420 nm analyses revealed their different extents of the Maillard reaction. Partial least squares regression analysis (PLSR) for free amino acids and molecular weight distribution and aroma compounds versus the used reaction conditions of the three samples suggested that reaction conditions of higher pH plus less Cys could cause more bitter amino acids (Leu, Val) and 500–1000 Da peptides, while those of more cysteine plus longer times under low temperatures benefitted formation of the umami amino acid of glutamic acid and &gt; 1000 Da peptides. In particular, the reaction conditions of higher temperatures and more cysteine would generate more volatile compounds with roasted and meaty aromas unfavourable for overall acceptability. Furthermore, Pearson coefficient analysis revealed the key taste and aroma components and exposed that the fatty and caramel aromas contributed positively to overall acceptability. This study can provide references for debittering and improving the flavour of SPH.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"205-224"},"PeriodicalIF":2.1,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China","authors":"Yuqian Wang,&nbsp;Junyi Wang,&nbsp;Linjia Sun,&nbsp;Jihang Zhang,&nbsp;Ning Zhang","doi":"10.1002/ffj.3833","DOIUrl":"https://doi.org/10.1002/ffj.3833","url":null,"abstract":"<div>\u0000 \u0000 <p>Shanxi aged vinegar (SAV) is a traditional vinegar produced mainly in southern China from rice and wheat, undergoing prolonged fermentation for maturation, which distinguishes it from other vinegar. To explore its flavour, a selection of 12 SAV varieties was meticulously chosen for in-depth aroma analysis. Sensory analysis and electronic nose (E-nose) were used to compare flavour profiles. Volatile components were extracted via liquid–liquid extraction (LLE) with solvent-assisted flavour evaporation (SAFE), analysed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography olfactometry-mass spectrometry (GC-O-MS). The results revealed 145 volatile compounds, predominantly acids, alcohols, ketones and heterocycles, with acids as the most prevalent (ranging from 960.17 to 1231.78 μg/mL). Additionally, 90 aroma-active compounds were identified, notably acetic acid, furfuryl alcohol, 2,3-dimethylpyrazine, lactic acid, phenol, propyl acetate, ethyl propionate and 2(5H)-furanone. Accordingly, a flavour wheel was constructed highlighting dominant volatile components, featuring acidic, alcohol, tangerine peel-like and yeasty aromas. Partial least squares regression (PLSR) analysis showed that the acidity note in SAV positively correlates with acetic acid, isovaleric acid, hexanoic acid, phenethyl alcohol and butyric acid. Understanding the flavour composition of SAV provides vital insight for flavour research and product quality control.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"319-335"},"PeriodicalIF":2.1,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the Bioactive Potential of Pinus mugo Turra Essential Oil: Volatile Composition, Antioxidant, Antimicrobial, Antibiofilm and Insecticidal Activities","authors":"Miroslava Kačániová,&nbsp;Milena Vukic,&nbsp;Natália Čmiková,&nbsp;Alessandro Bianchi,&nbsp;Stefania Garzoli,&nbsp;Rania Ben Saad,&nbsp;Anis Ben Hsouna,&nbsp;Maciej Ireneusz Kluz,&nbsp;Bożena Waszkiewicz-Robak,&nbsp;Jovica Branković,&nbsp;Nenad Vukovic","doi":"10.1002/ffj.3838","DOIUrl":"https://doi.org/10.1002/ffj.3838","url":null,"abstract":"<p><i>Pinus</i> represents a potential source of valuable bioactive substances. In this study, the chemical composition and biological activity of essential oils extracted from <i>Pinus mugo</i> Turra needles (PMEO) were investigated. GC/MS analyses were used to assess the volatile elements found in the PMEO sample. The antioxidant activity was evaluated using DPPH and ABTS techniques. Antimicrobial properties were evaluated against yeasts and bacteria (both Gram-positive and Gram-negative) using the disc diffusion method, minimal inhibition concentration and vapour phase on fruit and vegetable models. Mass spectrometry and the crystal violet technique were used to measure the antibiofilm activity. The contact application method was used to assess the insecticidal activity of different concentration of PMEO against <i>Harmonia axyridis</i>. The GC/MS analysis identified β-phellandrene (20.5%), α-pinene (19.4%), δ-3-carene (16.7%), β-pinene (11.1%) and β-myrcene (9.4%) as main constituents. PMEO exhibited antioxidant activity against DPPH and ABTS radical species, with IC₅₀ values of 1.92 and 1.14 mg/mL, respectively. PMEO showed an inhibitory effect against microbial strains ranging from 6.67 to 13.33 mm. By employing the microdilution method, PMEO showed antimicrobial activity with MIC₅₀ values ranging from 2.52 to 7.41 mg/mL and MIC₉₀ values ranging from 2.72 to 7.7 mg/mL. The in situ antimicrobial investigations revealed that PMEO exerts the highest activity against <i>E. aerogenes</i> and <i>P. putida</i> on apple and beetroot models. Furthermore, PMEO exhibited noteworthy potential against biofilm-forming <i>S. enterica</i> growing on plastic and glass surfaces. Additionally, an evaluation of the PMEO insecticidal potential was performed using <i>H. axyridis</i>. Insecticidal properties against <i>H. axyridis</i> were observed at concentrations of 50% and 100%. PMEO displayed good antioxidant, antibacterial and insecticidal properties, significant antibiofilm features and excellent preservative properties for extending the shelf life of foods.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"349-364"},"PeriodicalIF":2.1,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3838","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423573","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":"Elucidation of Volatile and Morphological Properties of Saffron (Crocus sativus) Flower as Affected by Controlled Drought Stress Induced by Polyethylene Glycol","authors":"Başar Sevindik","doi":"10.1002/ffj.3830","DOIUrl":"https://doi.org/10.1002/ffj.3830","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Crocus sativus</i> L., known as saffron, is one of the major crops among ornamental and medicinal aromatic plants. Polyethylene glycol (PEG) 6000 is one of the well-known and efficient simulators used for this purpose. In this study, saffron corms were cultivated in pots containing perlite, and the PEG 6000 solution was applied at 5%, 10% and 15% concentrations. A HS-SPME-GC–MS system was used to elucidate volatiles of saffron flowers, and a total of 28 volatiles was detected. Safranal was measured as the most dominant volatile compound in saffron flowers, and the release of marker volatiles was dramatically increased with the increasing PEG 6000 dosage. Eucarvone was found to be an important ketone compound, Phenethyl alcohol was found to be the most abundant volatile alcohol compound. Additionally, ketones pyrrole, lactone, esters and other sulphurous components increased with PEG 6000 application. According to the morphological observations, decreases were observed in plant dry weight (PDW), plant fresh weight (PFW), corm diameter (CD), daughter corm (DCN), and flower number (FN), between the control plants and those treated with PEG 6000. However, an increase was detected in root number (RN) and root length (RL). Leaf length (LL), on the other hand, increased with a 5% PEG application but decreased with higher concentrations.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 2","pages":"308-318"},"PeriodicalIF":2.1,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}