Journal of the American Oil Chemists Society最新文献_第10页

Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil 溶剂体系对棕榈仁油的提取、质量特征和挥发性化合物的比较

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-08-04 DOI: 10.1002/aocs.12728

Peace C. Asuzu, Victor T. Wyatt, Papa Nii Asare-Okai, Nii Adjetey Tawiah, Kerby C. Jones, Alberta N. A. Aryee

{"title":"Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil","authors":"Peace C. Asuzu, Victor T. Wyatt, Papa Nii Asare-Okai, Nii Adjetey Tawiah, Kerby C. Jones, Alberta N. A. Aryee","doi":"10.1002/aocs.12728","DOIUrl":"https://doi.org/10.1002/aocs.12728","url":null,"abstract":"Hexane (HEX) and dichloromethane (DCM) have been used to extract oils from various sources due to their expansive solubility and low volatility that ease removal at low temperatures. However, environmental and health concerns make them undesirable solvents. The aim of this study was to evaluate the extraction efficiency and physicochemical characteristics of palm kernel oil (PKO) extracted with the addition of acetone in HEX-acetone (1:1, vol/vol) and DCM-acetone (1:1, vol/vol) mixtures as an alternative to DCM and HEX alone. PKO extracted with co-solvent systems had better quality characteristics compared with single solvent extracts. The oil recovered, free fatty acid content, peroxide value and other quality characteristics, and thermal properties were within the range for PKO, and similar oils as stipulated in standards. Monounsaturated fatty acid content in PKO was up to 70% of which lauric acid was the most abundant (48%–52%). A total of 50 volatile compounds were identified by GC–MS in all the extracts including amide (1), alcohol (1), aldehydes (2), ketones (3), acids (6), esters (6) and hydrocarbons (31) with higher numbers of volatiles in the HEX extracts compared to the DCM extracts. Dodecanoic acid, hexanal, and 2-undecanone were the most abundant acid, aldehyde, and ketone, respectively. Principal component analysis (PCA) differentiated the volatiles identified on the polar and non-polar columns with 88.2% and 8.8%, and 67.3% and 19.6% of the variation accounted for by PC1 and PC2, respectively, with several common volatile components forming a cluster from all the solvents used.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71931420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil 溶剂体系对棕榈仁油提取、品质特性及挥发性成分的影响

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-08-04 DOI: 10.1002/aocs.12728

Peace C. Asuzu, V. Wyatt, P. Asare‐Okai, Nii Adjetey Tawiah, Kerby C. Jones, Alberta N. A. Aryee

{"title":"Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil","authors":"Peace C. Asuzu, V. Wyatt, P. Asare‐Okai, Nii Adjetey Tawiah, Kerby C. Jones, Alberta N. A. Aryee","doi":"10.1002/aocs.12728","DOIUrl":"https://doi.org/10.1002/aocs.12728","url":null,"abstract":"Hexane (HEX) and dichloromethane (DCM) have been used to extract oils from various sources due to their expansive solubility and low volatility that ease removal at low temperatures. However, environmental and health concerns make them undesirable solvents. The aim of this study was to evaluate the extraction efficiency and physicochemical characteristics of palm kernel oil (PKO) extracted with the addition of acetone in HEX‐acetone (1:1, vol/vol) and DCM‐acetone (1:1, vol/vol) mixtures as an alternative to DCM and HEX alone. PKO extracted with co‐solvent systems had better quality characteristics compared with single solvent extracts. The oil recovered, free fatty acid content, peroxide value and other quality characteristics, and thermal properties were within the range for PKO, and similar oils as stipulated in standards. Monounsaturated fatty acid content in PKO was up to 70% of which lauric acid was the most abundant (48%–52%). A total of 50 volatile compounds were identified by GC–MS in all the extracts including amide (1), alcohol (1), aldehydes (2), ketones (3), acids (6), esters (6) and hydrocarbons (31) with higher numbers of volatiles in the HEX extracts compared to the DCM extracts. Dodecanoic acid, hexanal, and 2‐undecanone were the most abundant acid, aldehyde, and ketone, respectively. Principal component analysis (PCA) differentiated the volatiles identified on the polar and non‐polar columns with 88.2% and 8.8%, and 67.3% and 19.6% of the variation accounted for by PC1 and PC2, respectively, with several common volatile components forming a cluster from all the solvents used.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82575760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents 植物油提取和脱胶的分子动力学：分析不同溶剂中的胶束和磷脂双分子层

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-08-03 DOI: 10.1002/aocs.12731

Lilian Caroline Kramer Biasi, Christianne Elisabete da Costa Rodrigues, Pedro de Alcântara Pessoa Filho

{"title":"Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents","authors":"Lilian Caroline Kramer Biasi, Christianne Elisabete da Costa Rodrigues, Pedro de Alcântara Pessoa Filho","doi":"10.1002/aocs.12731","DOIUrl":"10.1002/aocs.12731","url":null,"abstract":"Understanding the molecular-level mechanisms of vegetable oil extraction and degumming remains limited. This study aimed to investigate these processes using molecular dynamics (MD), with a focus on the challenges associated with replacing n-hexane with ethanol. MD simulations with a coarse-grained force field (Martini 3) were conducted to examine the behavior of phospholipid mono/bilayers with and without triacylglycerol in various solvents, including water, absolute and aqueous ethanol (with 0%–10% water content by weight), and n-hexane. Trilinolein and phospholipids with 16–18 carbon tails and 0–2 unsaturations were considered. The degree of unsaturation and tail size of phospholipids did not significantly affect bilayer formation in water. However, they influenced bilayer organization, as measured by the order parameter, bilayer thickness, and area. The phospholipid bilayer, composed of 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC), exhibited a well-defined structure in water, partial disruption in ethanol, and complete disruption in n-hexane. The presence of triacylglycerol had no effect on phospholipid monolayers in water but increased lipid disorder in ethanol. Minor amounts of water in ethanol did not significantly alter the behavior of the lipid layers. MD simulations, combined with artificial intelligence, identified and quantified the formation of micelles during the degumming process, both in conjunction with n-hexane extraction and independently as a function of water concentration. The volume and number of micelles were strongly influenced by the water content. Molecular dynamics in food engineering is relatively limited and scarce because of the complex nature of the systems. However, this study successfully demonstrates its applicability in this context.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80284145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry 用豌豆蛋白制造高级乳剂及其在食品工业中应用的最新进展

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-08-03 DOI: 10.1002/aocs.12729

Xiaojiao Li, Hao Cheng, Li Liang

{"title":"Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry","authors":"Xiaojiao Li, Hao Cheng, Li Liang","doi":"10.1002/aocs.12729","DOIUrl":"10.1002/aocs.12729","url":null,"abstract":"Food emulsion is one of the major systems in the food industry, which exists in spreads, dressings, creams, sauces, dips, and beverages. Recently, there has been an active search for suitable plant protein sources to replace animal proteins for the fabrication of advanced emulsion systems in the food industry. Pea protein is getting more and more attention as a good emulsifier in the food industry because of its low cost, low allergy, rich nutrition, and good functionality. This review summarizes recent studies on the fabrication and utilization of these advanced emulsions with pea proteins, including nanoemulsions, Pickering emulsions, high internal phase emulsions, and double emulsions. A brief description of emulsifying property of pea protein is given, then the formation and properties of each type of pea protein emulsions are described, and finally, the potential applications of pea protein as an emulsifier in commercial food products are introduced. A particular emphasis is given to the utilization of pea protein as an emulsifier and these advanced pea protein emulsions for the delivery of bioactive components, 3D printing, and production of market products.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89713254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Heated and unheated lupin protein-grape seed extract conjugates stabilizing and structuring high internal phase oil-in-water emulsions 加热和非加热羽扇豆蛋白-葡萄籽提取物共轭物稳定和构建高内相水包油乳剂

IF 1.9 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-08-01 DOI: 10.1002/aocs.12727

Cristhian Rafael Lopes Francisco, Marluci Palazzolli Silva, Fernando Divino Oliveira Júnior, Tatiana Porto Santos, Rosiane Lopes Cunha

{"title":"Heated and unheated lupin protein-grape seed extract conjugates stabilizing and structuring high internal phase oil-in-water emulsions","authors":"Cristhian Rafael Lopes Francisco, Marluci Palazzolli Silva, Fernando Divino Oliveira Júnior, Tatiana Porto Santos, Rosiane Lopes Cunha","doi":"10.1002/aocs.12727","DOIUrl":"10.1002/aocs.12727","url":null,"abstract":"Plant-based high internal phase oil-in-water emulsions (HIPEs) are promising fat replacers. However, producing stable HIPES with improved viscoelastic properties is a challenge for the food industry. Conjugation of plant proteins, such as lupin protein isolate, with phenolic compounds, such as proanthocyanidins from grape seed extract, associated (or not) with moderate heat treatment arise as potential methods to tune the surface properties of proteins and, consequently, the droplet-droplet interactions that drive the viscoelastic properties of HIPEs. In this way, unheated (UHC) and heated (85°C, 15 min) (HC) lupin protein (LPI)-grape seed extract (GSE) conjugates were produced and used to stabilize HIPEs. Evaluation of stability by Turbiscan and oil loss by centrifugation over 56 days of storage did not reflect the kinetic stability of HIPEs against process conditions. Under shearing, UHC-stabilized emulsions at high GSE concentrations showed oil release, whereas all HC-stabilized HIPEs released oil. However, the increase in GSE concentration and heat treatment improved the viscosity and storage modulus (G′) of HIPEs, possibly due to the droplet-droplet interaction originating from hydrophilic and hydrophobic interactions in UHC and HC-stabilized HIPEs, respectively. This pivotal study confirmed that conjugation of a plant protein with GSE and heat treatment could improve the viscoelastic properties of HIPEs and produce HIPEs with superior texture (higher G′).","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":1.9,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78840982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review 可可脂替代品的结晶和多态性研究进展

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-07-28 DOI: 10.1002/aocs.12730

María Regina Ramos Ramos, Víctor Alonso García Londoño, Virginia Borroni, Roberto Jorge Candal, María Lidia Herrera

{"title":"Crystallization and polymorphic behaviors of cocoa butter alternatives: A review","authors":"María Regina Ramos Ramos, Víctor Alonso García Londoño, Virginia Borroni, Roberto Jorge Candal, María Lidia Herrera","doi":"10.1002/aocs.12730","DOIUrl":"https://doi.org/10.1002/aocs.12730","url":null,"abstract":"Although cocoa butter (CB) has remarkable physical properties, its high price, growing difficulties, and increased consumption have been the main incentive to explore alternatives to replace or improve it. The potential of fats systems obtained from tropical butters, mixtures of them with vegetable oils, or marine fats as cocoa butter equivalent (CBE), extender (CBEx), substitute (CBS), replacer (CBR), or improver (CBI) have been deeply investigated and their physical chemical properties have been compared to those of CB. The TAGs composition of fats systems is a key factor that determines fats crystallization and polymorphic behaviors, and the suitability for an application. Fats with high concentrations of the TAGs StOSt, StOA, or StOB and low concentrations of POP compared to CB show some incompatibility with CB as analyzed by iso-solid diagrams and a more complex polymorphic behavior. The presence of low melting TAGs such as POO, StOO, and AOO also leads to significant differences in physical behavior compared to CB. In those fats systems, co-crystallization and polymorphic transitions of co-existing solid solutions were reported. A few of the studied fat systems may behave as CBE. However, most of them have potential as CBS, CBR, CBEx or CBI in confectionery products. Studies reported the relevance of fractionation and interesterification processes to modify TAGs composition and the need of finding the right processing conditions and additives to extend fats applications.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50155238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phosphorus flow in production of soy protein concentrate and isolate from defatted soybean flour 脱脂豆粉中大豆浓缩蛋白和分离蛋白生产中的磷流动

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-07-19 DOI: 10.1002/aocs.12726

Shuchi Singh, Vijay Singh

{"title":"Phosphorus flow in production of soy protein concentrate and isolate from defatted soybean flour","authors":"Shuchi Singh, Vijay Singh","doi":"10.1002/aocs.12726","DOIUrl":"10.1002/aocs.12726","url":null,"abstract":"Implications of excess phosphorus (P) in waste streams obtained from soy-based protein preparation processes on the environment and their potential utilization as P-source are two significant understudied areas. Soybean-based protein ingredients for food products retain comparatively enhanced functional properties and are cheaper than other plant-based proteins. Soybean protein can be extracted and utilized as a food ingredient primarily by preparing soy protein concentrates (SPC) and soy protein isolates (SPI) from soybean meal/defatted soy flour (DSF). In a typical soybean processing facility, along with the soy products and soy-protein preparations, the recovery of phosphorus as a coproduct will enhance the economic feasibility of the overall process as the recovered P can be used as fertilizer. In this study, the SPC and SPI were prepared from the DSF following widely used conventional protocols and P flow in these processes was tracked. In SPC production, ~59% of the total P was retained with SPC and ~34% was in the aqueous waste streams. For SPI process ~24% of total P was retained with SPI and ~59% went in the waste solid residue (~40%) and aqueous streams (~19%). About 80%–89% P removal from the waste aqueous streams was achieved by Ca-phytate precipitation. This work demonstrated that in the process of SPC and SPI preparation the phosphorus from the waste aqueous streams can be precipitated out to avoid subsequent eutrophication and the waste solid residue with ~40% P can be reused as a P-fertilizer as other applications of this residue are unspecified.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12726","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82233325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel bisphosphonates via castor oil 蓖麻油制备新型双磷酸盐

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-07-16 DOI: 10.1002/aocs.12723

Effrat L. Fayer, Emily Rosen, Diana M. Cermak, Steven C. Cermak

引用次数: 0

Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds 评价大豆种子中5种蛋白质的含量和比例，以阐明大豆种子中的蛋白质组成

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-07-12 DOI: 10.1002/aocs.12725

Masahiro Sugiyama, Masahiko Samoto, Takashi Ichinose, Akihiro Nakamura, Kentaro Matsumiya, Yasuki Matsumura

{"title":"Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds","authors":"Masahiro Sugiyama, Masahiko Samoto, Takashi Ichinose, Akihiro Nakamura, Kentaro Matsumiya, Yasuki Matsumura","doi":"10.1002/aocs.12725","DOIUrl":"10.1002/aocs.12725","url":null,"abstract":"Selecting suitable soybean cultivars is important for food processing and exploring their endowment with desirable physiological functions. We applied the fractionation method previously established to compare soy protein composition among cultivars to promote such a selection. More than 95% of the proteins in soybean cotyledons were extracted from 13 soybean cultivars using a high-concentration salt solution. The extracted proteins were fractionated into five fractions, namely oil body-associated protein (OBAP), polar lipid-associated protein (PLAP), globulins (11S and 7S), and whey by centrifugation after tuning the solubility behavior of the proteins with various solutions. Protein species in each fraction were analyzed by SDS-PAGE. Protein content in the total extract and five fractions was quantified to characterize the protein composition of soybean cultivars. The correlation between the protein content of each fraction and the total protein in cotyledon was investigated. A strong positive correlation was found only for the 11S fraction (r = 0.82), followed by a positive correlation in the 7S fraction (r = 0.65). Thus, we surmised that the increased protein content in soybean was due to increased globulin content. Furthermore, the calculation of the average ratio of protein content in each fraction indicated the globulin fraction (7S and 11S) to be 52%, the lipophilic protein fraction (OBAP and PLAP) to be 33%, and the whey fraction to be 13%. The preparation method employed in this study is a promising tool for efficiently comparing the protein composition of soybean cultivars to evaluate the potential use of cultivars for food production.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78240060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Calculation of the solid fat content of vegetable fats using the Hildebrand equation 用希尔德布兰德方程计算植物脂肪的固体脂肪含量

IF 2 4区农林科学

Journal of the American Oil Chemists Society Pub Date : 2023-07-11 DOI: 10.1002/aocs.12724

Hermanus Martinus Schaink

{"title":"Calculation of the solid fat content of vegetable fats using the Hildebrand equation","authors":"Hermanus Martinus Schaink","doi":"10.1002/aocs.12724","DOIUrl":"10.1002/aocs.12724","url":null,"abstract":"Vegetable fats are complex multi-component mixtures of triglycerides. Here, the solidification behavior of a few vegetable fats is calculated using the Hildebrand equation. This calculation assumes, in the liquid phase, ideal mixing of the different components, in combination with literature data about the temperatures and enthalpies of fusion of the individual triglycerides. It further assumes a decomposition of the triglyceride blend into binary blends dissolved in an inert solvent. The solid fat content is calculated as function of the temperature, for only all α and only β and only β' crystal modifications. The minor triglyceride components are explicitly included in the calculation. The calculated solid fat contents for cocoa butter, palm oil, inter-esterified palm oil and palm kernel olein oil are compared to pNMR data, reported in the literature. The standard deviations between calculated and experimental solid fat content lie between 4% and 14%. Temperature ranges are found, in which specific crystal modifications match to the pNMR data for the solid fat content. These temperature ranges are found to be consistent with literature data obtained using x-ray diffraction. As a by-product, the calculation presented here, enables the construction of scenarios that describe which triglyceride solidifies in which temperature interval.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88513347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0