Flavour and Fragrance Journal最新文献

{"title":"The Impact of Different Manipulations of the Chorda Tympani Nerve on Taste in Endoscopic Ear Surgery","authors":"Rujie Li,&nbsp;Shuainan Chen,&nbsp;Die Yu,&nbsp;Qiyue Chen,&nbsp;Yuxiang Xia,&nbsp;Yideng Huang","doi":"10.1002/ffj.3819","DOIUrl":"https://doi.org/10.1002/ffj.3819","url":null,"abstract":"<div>\u0000 \u0000 <p>The chorda tympani nerve (CTN) plays a significant role in taste transmission and salivary secretion. Due to its course in the tympanic cavity and its relation to the ossicular chain, there is a high risk of iatrogenic damage to the CTN during otologic surgeries. This study aimed to assess the impact of different handling methods of the CTN during endoscopic ear surgery on patients' taste perception. A cohort study conducted from 2022 to 2023 in a tertiary hospital involved participants undergoing various types of endoscopic ear surgeries. Based on intraoperative handling of the CTN, participants were divided into three groups: intact, traction (subdivided into mild, moderate and severe traction subgroups) and transection (subdivided into transection without tension, with tension and tearing subgroups). Taste tests were administered from 1 day before surgery to 6 months postoperatively. Endoscopic ear surgery for treating ear pathologies. Taste test scores, other relevant symptoms. Significant differences were observed in the incidence and recovery time of taste dysfunction across groups. The rate of taste abnormalities and recovery time increased with the degree of traction; the severe traction and transection subgroups showed the highest rates of abnormalities and cases of incomplete recovery. In terms of disease type, patients with chronic suppurative otitis media and cholesteatoma showed significant differences in preoperative taste status, abnormality rates and recovery times compared to patients with non-inflammatory ear diseases. General sensory abnormalities of the tongue were mainly found in moderate-to-severe traction subgroups and all transection groups, often accompanying taste reduction or loss. Some patients in the transection group experienced only numbness or both increased taste sensation and numbness. The study underscores the importance of delicate handling of the CTN in endoscopic ear surgery, especially in patients with inflammatory middle ear diseases. It suggests minimising severe traction injuries and considering early and accurate transection to reduce traction injuries when preservation is challenging; any manipulation of the CTN should be avoided in patients with non-inflammatory conditions. This research provides valuable theoretical support for clinical practice.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"132-141"},"PeriodicalIF":2.1,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861978","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":"MiR-149-5p in Tfh Cell-Derived Exosomes Promotes B Cell Proliferation and Maturation Through the Wnt3a/Axin2 Axis in Allergic Rhinitis","authors":"Xue Cao,&nbsp;Xiaochen Gao,&nbsp;Yuhan Dong,&nbsp;Chengcheng Liu,&nbsp;Xiaoming Li,&nbsp;Wenwen Qi,&nbsp;Fanyu Yuan,&nbsp;Chengzhilin Li,&nbsp;Xuening Zhao,&nbsp;Ming Xia","doi":"10.1002/ffj.3815","DOIUrl":"https://doi.org/10.1002/ffj.3815","url":null,"abstract":"<p>Allergic rhinitis (AR) is one of the most frequently observed diseases in otorhinolaryngology, a global issue that alters the quality of life of patients. Both B cells and follicular helper T cells (Tfhs) have important roles in allergic diseases. However, how Tfhs and B cells interact to modulate allergic rhinitis pathogenesis remains unclear. In this study, two models of allergic rhinitis were examined, including the co-culture of follicular helper T cells (Tfhs) isolated from mouse spleen with B cells. To further define the mechanism, exosomes from Tfh cells were isolated and added to B cells. Bulk RNA sequencing (RNA-seq) analysis was used to compare exosomes derived from Tfhs cells in a mouse model of allergic rhinitis and exosomes derived from Tfhs cells in wild-type mice. Among them, miR-149-5p was observed to be lowly expressed in the allergic rhinitis group, which was confirmed using qPCR. miR-149-5p mimics or inhibitors were utilised to overexpress or knock down miR-149-5p in Tfhs, which were then co-cultured with B cells, demonstrating that miR-149-5p is negatively correlated with B cell proliferation and maturation. The function of WNT3A, a target gene of miR-149-5p, and the downstream effector AXIN2 on the proliferation and maturation of B cells were predicted and verified. We show that miR-149-5p packaged in Tfhs-derived exosomes induces B cell proliferation and maturation through the WNT3A/AXIN2 axis. The discovery will contribute to new ideas for the treatment of allergic rhinitis.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"74-90"},"PeriodicalIF":2.1,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3815","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862071","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":"A Short Glance at the Role of Olfactory Tubercle in Odour Processing","authors":"Wenqiang Wang,&nbsp;Haiping Wang,&nbsp;Jian Yang,&nbsp;Mengyue Wang,&nbsp;Pengbo Zhang,&nbsp;Zheng Zhu,&nbsp;Liya Wei,&nbsp;Yanbiao Zhong,&nbsp;Yun-Feng Zhang","doi":"10.1002/ffj.3813","DOIUrl":"https://doi.org/10.1002/ffj.3813","url":null,"abstract":"<div>\u0000 \u0000 <p>The mammalian olfactory system is one of the most precocious sensory systems during development and is innately endowed with versatile functions distinct from other sensory systems. Perception of time-locked olfaction-related stimuli quickly from the external environment and encoding them accurately via the olfactory system is paramount for the survival and reproduction in the animal kingdom. The olfactory system of mammals encompasses the main and accessory parts. As one key component of the ventral striatum, the olfactory tubercle (OT), is also an important as well as indispensable sub-region of the main olfactory system and plays a crucial role in the central processing of odours. The OT also serves as a hub linking the olfactory system with the reward system in the brain. Although extensive research has underscored the involvement of the ventral striatum in the reward and punishment process as well as motivational behaviour, the encoding mechanism of neural circuits engaged in odour detection and recognition by the OT is still largely unknown. Herein, we make a brief overview of the olfactory system and underscore the crucial role of olfactory receptors in odour detection. We also emphasize the structural and functional characterisations of the OT and corresponding neural circuits involved in odour processing.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"21-29"},"PeriodicalIF":2.1,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861726","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":"Quantification of Two Sulfide Compounds in Oleo–Gum-Resin Supplement of Ferula foetida Using qH NMR and GC–MS Methods","authors":"Samira Eghbali,&nbsp;Mehrdad Iranshahi,&nbsp;Ramin Rezaee,&nbsp;Faegheh Farhadi","doi":"10.1002/ffj.3809","DOIUrl":"https://doi.org/10.1002/ffj.3809","url":null,"abstract":"<div>\u0000 \u0000 <p>Asafoetida is an oleo–gum-resin mainly obtained from <i>Ferula foetida</i> in eastern Iran, which is employed for the treatment of stomachaches, acid reflux, nervous system disorders and respiratory diseases. Asafoetida has attracted the attention of researchers due to its sulfide compounds and their proven effects on respiratory illnesses. In this study, the shelf stability of supplement of <i>F. foetida's</i> oleo–gum-resin by quantifying two key sulfide compounds including E/Z-sec-butyl propenyl disulfane and E/Z-(methylthio)propyl 1-propenyl disulfane was evaluated by ¹H NMR (qH NMR) and gas chromatography–mass spectrometry (GC–MS). The similar results were obtained in both qH NMR and GC–MS methods. The qH NMR method showed good linearity in the ranges of 2–12 mg/mL for E/Z-sec-butyl propenyl disulfane and 2.2–17 mg/mL for E/Z-(methylthio) propyl 1-propenyl disulfane with a correlation coefficient of 0.99 and acceptable stability (RSD% ≤ 2.72%) for the quantification of the compounds. Therefore, despite the volatility of disulfide compounds and according to the results, the qH NMR method could be considered adequate method for quantifying these compounds in supplements containing the volatile components that requires extra extraction steps before analyses by other method.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"63-73"},"PeriodicalIF":2.1,"publicationDate":"2024-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861416","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":"Comparison of Essential Oils of Schinus molle L. Leaves Growing in Different Regions of Algeria in Terms of Their Chemical Compositions and Various Biological Activities","authors":"Amina Kouachi,&nbsp;Zohra Madani,&nbsp; MeltemTaş-Küçükaydın,&nbsp;Büşra Eroğlu,&nbsp;Cansu Korkmaz,&nbsp;Khadidja Belhouala,&nbsp;Selçuk Küçükaydın,&nbsp;Adel Aouiche,&nbsp;Özgür Ceylan,&nbsp;Mehmet Emin Duru,&nbsp;Bachir Benarba","doi":"10.1002/ffj.3817","DOIUrl":"https://doi.org/10.1002/ffj.3817","url":null,"abstract":"<div>\u0000 \u0000 <p>This preliminary study investigated the chemical composition and biological properties of essential oils derived from <i>Schinus molle</i> L. leaves obtained from three specific regions in Algeria: Algiers (SMA), Djelfa (SMD), and Mascara (SMM). Gas chromatography (GC) and Gas chromatography–Mass Spectrometry (GC–MS) analyses confirmed the presence of 52 compounds (100.0%) in SMA essential oil, 50 compounds (100.0%) in SMD, and 72 compounds (100.0%) in SMM essential oils. The main components of SMA oil were camphene (31.82%), limonene (14.71%), and <i>p</i>-cymene (9.25%). In SMD and SMM oils, α-phellandrene (14.25% and 12.70%), limonene (13.02% and 11.90%), and germacrene D (10.62% and 10.15%) were the major components, respectively. The antioxidant characteristics were evaluated using five methods: β-carotene-linoleic acid, DPPH, ABTS+, CUPRAC, and Metal chelating assays. The results revealed a moderate to low anti-oxidant effect, with SMA essential oils exhibiting the highest activity. A moderate inhibitory effect against acetylcholinesterase (AChE), butyrylcholinesterase (BChE), α-glucosidase, α-amylase, urease, and tyrosinase was observed, indicating anti-enzymatic activity. Nevertheless, all samples had higher IC₅₀ values for both antioxidant and anti-enzymatic activities than 200 μg/mL. It was determined that regional differences in the locations where <i>S. molle</i> grows showed both qualitative and quantitative differences in essential oil components. This difference was also detected in the biological activities of the essential oils. The anti-inflammatory capacities of the three samples were assessed using Human Red Blood Cell (HRBC) membrane stabilisation and egg albumin denaturation techniques. The results showed effective anti-inflammatory activity in all three samples. The antimicrobial efficacy was evaluated using a range of tests, such as anti-quorum sensing, violacein inhibition, anti-swimming, and anti-swarming assays, demonstrating moderate activity. No toxic effects were observed at the tested dosages when assessing cytotoxicity against a healthy cell line (CCD18-Co). This thorough examination provides valuable insights into the chemical composition and bioactive properties of essential oils derived from <i>S. molle</i>. These findings indicate the possible use of these essential oils in the food, medicinal, and cosmetic industries.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"114-131"},"PeriodicalIF":2.1,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861536","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":"Application of Multivariate Data Analysis Methods for Rapid Detection and Quantification of Adulterants in Lavender Essential Oil Using Infrared Spectroscopy","authors":"Abdennacer El Mrabet,&nbsp;Aimen El Orche,&nbsp;Abderrahim Diane,&nbsp;Lamiae Alami,&nbsp;Amal Ait Haj Said,&nbsp;Mustapha Bouatia,&nbsp;Ibrahim Sbai El Otmani","doi":"10.1002/ffj.3818","DOIUrl":"https://doi.org/10.1002/ffj.3818","url":null,"abstract":"<div>\u0000 \u0000 <p>Lavender, widely cultivated in the Mediterranean region, produces essential oil known for its significant biological activities and is a key component of the perfume industry due to its high levels of Linalool and Linalyl acetate, along with low Camphor content, which contributes to its high cost. However, the market is plagued by adulterated lavender oil, often mixed with cheaper alternatives such as eucalyptus and rosemary. Current detection methods, primarily gas chromatography, are expensive, time-consuming and often fail to detect low levels of adulteration. To address these limitations, this study examines the use of mid-infrared spectroscopy for the detection and prediction of adulteration levels. A set of 105 samples, comprising pure lavender oil and adulterated lavender oil, was prepared in the laboratory. Principal component analysis (PCA), hierarchical clustering ascending (HCA) and K-means clustering were applied to the FT-MIR results for qualitative analysis to effectively discriminate between authentic and adulterated essential oils. For quantitative analysis, partial least squares regression (PLSR) was used to develop accurate calibration models for predicting the percentage of adulteration. The results from PCA, HCA and K-means demonstrated the efficacy of these techniques in detecting adulteration, even at low levels (2%). Calibration models were developed using the PLSR method with different spectral preprocessing techniques to predict the percentage of adulteration, with results indicating that models generated on the raw data and those using MSC (multiplicative signal correction) pre-processing are optimal. In addition, the use of interval-partial least squares (IPLS) variable selection techniques (Forward, Backward) improved the predictive accuracy of the models developed by reducing the number of wavelengths used.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"103-113"},"PeriodicalIF":2.1,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860800","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":"The Evolution of Sensory Science: Expanding the Frontiers of the Flavour and Fragrance Journal","authors":"Renjie Chai,&nbsp;Guangchen Xu","doi":"10.1002/ffj.3812","DOIUrl":"https://doi.org/10.1002/ffj.3812","url":null,"abstract":"","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"317-318"},"PeriodicalIF":2.1,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142443491","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":"Quality by Design Perspectives for Designing Delivery System for Flavour and Fragrance: Current State-of-the-Art and for Future Exploration","authors":"Sumant,&nbsp;Subh Naman,&nbsp;Sanyam Sharma,&nbsp;Ashish Baldi","doi":"10.1002/ffj.3807","DOIUrl":"https://doi.org/10.1002/ffj.3807","url":null,"abstract":"<div>\u0000 \u0000 <p>Quality by design (QbD) is a systematic method for the development of product and process design to ensure quality and efficacy. In the fragrance and flavour industry, the design of delivery systems plays a crucial role in the overall product quality and consumer acceptance. This article analyses the current state-of-the-art and future explorations from QbD perspective for designing appropriate delivery systems for flavour and fragrance applications. The QbD approach for delivery system design involves classifying critical quality attributes of the product and process, defining the critical process parameters and developing a design space to ensure product quality within the specified range. In addition, risk assessment and mitigation strategies are also a component of the QbD techniques, which ensure the robustness of the delivery system. Various delivery systems such as microencapsulation, nanoencapsulation, solid lipid nanoparticles and liposomes have been explored in the flavour and fragrance industry. These delivery systems provide controlled release, protection, and enhanced stability of the active ingredients. However, challenges such as scale-up, reproducibility, and cost-effectiveness need to be addressed to ensure their commercial viability. In conclusion, the QbD outlook provides a comprehensive framework for the design of carrier system for fragrance and flavour applications. The incorporation of risk assessment and mitigation strategies ensures the robustness of the delivery system, and the future exploration of advanced technologies may further enhance the efficiency and effectiveness of the QbD approach.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"336-361"},"PeriodicalIF":2.1,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142443459","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":"Unveiling the Neurocognitive Impact of Food Aroma Molecules on Pleasantness Perception: Insights From EEG and Key Brain LFT Activation","authors":"Qinfei Ke,&nbsp;Jingzhi Zhang,&nbsp;Taicheng Huang,&nbsp;Xin Huang,&nbsp;Qian Li,&nbsp;Zhiguo Lu,&nbsp;Xingran Kou","doi":"10.1002/ffj.3808","DOIUrl":"10.1002/ffj.3808","url":null,"abstract":"<div>\u0000 \u0000 <p>Food aroma molecules have the potential to influence people's emotions through the olfactory pathway and are anticipated to emerge as a new method for regulating emotional states, owing to their simplicity and high acceptance. Current research on food aroma predominantly centres on the physicochemical properties and formation mechanisms of aroma components, neglecting the effects of aroma molecules in emotional regulation. Moreover, the evaluation of pleasantness, a pivotal dimension of emotions, lacks objective assessment methods. In this study, sensory assessments of pleasantness for 12 aroma compounds were gathered from 45 subjects, and their correlation with the brain's activity responses in the left frontal-temporal lobe (LFT) and right frontal-temporal lobe (RFT) using electroencephalogram (EEG) signals was analysed. The results revealed a close relationship between brain activity in the LFT and the perception of aroma pleasantness. Furthermore, a substantial correlation was observed between the <i>α</i>, <i>β</i> and <i>γ</i> frequency bands in the LFT and the subjective pleasantness scores. These findings demonstrate that the LFT plays a critical role in evaluating the pleasantness of aroma molecules, and that changes in the power of the <i>α</i>, <i>β</i> and <i>γ</i> bands serve as important evaluation indicators. Consequently, this method offers a new objective means for assessing pleasantness to find higher pleasantness aroma molecules and the emotional regulation of food aroma.</p>\u0000 </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 1","pages":"30-40"},"PeriodicalIF":2.1,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142205620","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":"Wood and Mint Aroma Interactions During Spirit Oak Cask Maturation: A Sensory Case Study","authors":"Zeineb Nhouchi,&nbsp;Cassandre Lafleur,&nbsp;Pauline Chalut,&nbsp;Nadine Vallet,&nbsp;Nicolas Vivas,&nbsp;Nathalie Vivas,&nbsp;Magali Picard","doi":"10.1002/ffj.3805","DOIUrl":"10.1002/ffj.3805","url":null,"abstract":"<p>The aroma of fine matured spirits is typically complex, resulting from numerous reactions occurring during the production process and some developing during maturation in oak casks. The refreshing sensation brought by mint notes was often expected, even after years of maturation. The main challenge lies in achieving an aromatic balance characterised by the seamless integration of woody aromas while maintaining the initial distillate's freshness. The present study examines the sensory effects associated with the interactions between wood, mint and cold sensations in spirits. Nine spirit model solutions were prepared, representing different combinations of terpene ketones (imparting mint aroma) and wood compounds, each at three concentration levels. The quantitative composition of mint compounds simulated varying degrees of mintiness in the distillate (low, medium and high), while the concentrations of wood compounds mimicked three maturation periods (short, intermediate and long term) in wooden casks. Samples were sensorily analysed by discriminative (triangle test) and rate-all-that-apply (RATA) methodologies. An increase in woody intensity was notably perceived in samples with a low-mint profile and containing wood compounds associated with medium and long-term maturation. However, no significant sensory differences were observed in mint and cold perception between model solutions regardless of the simulated maturation conditions, indicating a limited influence of the studied wood compounds on the sensation of freshness in spirits due to competitive perceptual interactions with terpene ketones.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"39 6","pages":"384-395"},"PeriodicalIF":2.1,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ffj.3805","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141882956","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}