Journal of the American Oil Chemists Society最新文献

{"title":"Development of dual stage solvent fractionation as an approach to concentrate carotenoids from crude palm oil with high recovery: The potential use of molecular simulation as a pre‐screening tool","authors":"S. Tong, Yee‐Ying Lee, T. Tang, E. Chan, E. Phuah","doi":"10.1002/aocs.12741","DOIUrl":"https://doi.org/10.1002/aocs.12741","url":null,"abstract":"Crude palm oil (CPO) is highly abundant in carotenoids. Previous findings found that dry fractionation can concentrate carotenoids from CPO but resulted in a significant loss of carotenoids. Therefore, the present study aimed to utilize solvent fractionation, which offers a better separation efficiency, to concentrate carotenoids from CPO with improved recovery. Computational study revealed a high binding affinity of phytonutrient towards unsaturated triacylglycerols (TAGs) species in olein fraction due to similar polarity. This prediction was further verified with evidence showing strong, positive correlation between the iodine value and carotenoids concentrations of fractionated oil. The difference in binding affinity of saturated and unsaturated TAG towards different solvents can be used as a guide for screening and selection of solvent suitable for recovery of phytonutrient during solvent fractionation. Subsequently, a lab‐scale single‐ stage fractionation study disclosed that crystallization temperature of 15°C, oil to acetone ratio of 1:5 (w/v) for 4 h under agitation at 100 rpm produced olein with the highest carotenoid concentration (637 ppm) and recovery (94%). Subsequent double‐stage fractionation successfully concentrated the carotenoids up to 125% with a recovery of >93%. Conclusively, solvent fractionation provides an effective way to concentrate valuable carotenoids from CPO while minimizing the lost.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88170744","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}

{"title":"Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review","authors":"Rotimi E. Aluko","doi":"10.1002/aocs.12740","DOIUrl":"10.1002/aocs.12740","url":null,"abstract":"<p>Oilseeds are grown mainly for their oil content but the residues (meals) that remain after defatting are excellent sources of plant protein ingredients. However, to serve as useful ingredients, the extracted proteins must meet industry expectations in terms of functional performance. Protein functionality is influenced by structural conformation, amino acid composition, type of polypeptides, presence of non-protein materials (carbohydrates, lipids, and polyphenols), which in turn can be modified by the extraction method. Defatted oilseed meals are extracted mostly through the pH shift method, which involves alkaline solubilization followed by acid-induced protein precipitation at the isoelectric point. A less popular method is called the protein micellar mass whereby the oilseed meal proteins are extracted with a NaCl solution, which is later diluted to reduce the ionic strength to a level where the proteins are no longer soluble and hence precipitate. A third method utilizes carbohydrases and phytases to first digest non-protein materials from the oilseed meal into smaller units that are then removed by membrane ultrafiltration to leave behind a protein-rich extract. These methods produce mainly two types of isolated oilseed proteins, concentrates (60%–89% protein content) and isolates (≥90% protein content), which can differ in terms of their protein conformation, solubility, and functionality as food ingredients. Therefore, this review provides an overview of the extraction and isolation as well as structural and functional properties of soybean, peanut, canola, hemp seed, sunflower, and sesame seed proteins.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75901440","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}

{"title":"X-ray characterization of three possible edible oleogelators: Experiment and theory","authors":"Fernanda Peyronel,&nbsp;Joseph Cooney,&nbsp;Erzsebet Papp-Szabo,&nbsp;Silvana Martini,&nbsp;David Pink","doi":"10.1002/aocs.12732","DOIUrl":"10.1002/aocs.12732","url":null,"abstract":"<p>Three oleogelator molecules (Triacontane (TC), Stearic acid (SA), and Behenyl Lignocerate (BL)) were studied individually, in pairs, or all together to make an oleogel using triolein as the oil. WAXS, SAXS and USAXS were used to elucidate the solid structures from angstroms to a few micrometers. A two-dimensional mapping of atomic positions for each molecule was carried out to understand the crystalline multilayer structures formed. We assumed that the molecules were rigidly extended and that they underwent no significant (hindered) rotations so that the free energy is determined by the Lennard-Jones interactions of closely packed multilayers. TC molecules were predicted to form a tilt angle of <math>\u0000 <mrow>\u0000 <msub>\u0000 <mi>θ</mi>\u0000 <mi>t</mi>\u0000 </msub>\u0000 <mo>≈</mo>\u0000 <mn>33</mn>\u0000 <mo>°</mo>\u0000 </mrow></math>, yielding a SAXS line at <math>\u0000 <mrow>\u0000 <mi>q</mi>\u0000 <mo>≈</mo>\u0000 <mn>0.194</mn>\u0000 </mrow></math> Å^─1, in acceptable agreement with the measured <math>\u0000 <mrow>\u0000 <mi>q</mi>\u0000 <mo>=</mo>\u0000 <mn>0.181</mn>\u0000 <mspace></mspace>\u0000 <msup>\u0000 <mi>Å</mi>\u0000 <mrow>\u0000 <mo>−</mo>\u0000 <mn>1</mn>\u0000 </mrow>\u0000 </msup>\u0000 </mrow></math>. For SA crystals <math>\u0000 <mrow>\u0000 <msub>\u0000 <mi>θ</mi>\u0000 <mi>t</mi>\u0000 </msub>\u0000 <mo>≈</mo>\u0000 <mn>33</mn>\u0000 <mo>°</mo>\u0000 </mrow></math> (predicted) yielding a SAXS line at <math>\u0000 <mrow>\u0000 <mi>q</mi>\u0000 <mo>=</mo>\u0000 <mn>0.150</mn>\u0000 <mspace></mspace>\u0000 <msup>\u0000 <mi>Å</mi>\u0000 <mrow>\u0000 <mo>−</mo>\u0000 <mn>1</mn>\u0000 </mrow>\u0000 </msup>\u0000 </mrow></math> compared to <math>\u0000 <mrow>\u0000 <mi>q</mi>\u0000 <mo>=</mo>\u0000 <mn>0.159</mn>\u0000 <mspace></mspace>\u0000 <msup>\u0000 <mi>Å</mi>\u0000 <mrow>\u0000 <mo>−</mo>\u0000 <mn>1</mn>\u0000 </mrow>\u0000 </msup>\u0000 </mrow></math> (observed). No mixed crystals were observed for any pair of molecules or when all three were used. USAXS data showed that SA forms large nanocrystals compared to TC and BL. All three combinations of molecular pairs showed basic scatterers smaller or similar to those of individual mo","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://aocs.onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12732","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88610426","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}

{"title":"Glycerol dehydration catalyzed by solid acid in nonthermal plasma and simulation analysis of plasma electric field","authors":"Lu Liu,&nbsp;Xiaofei Philip Ye,&nbsp;Ashim Datta","doi":"10.1002/aocs.12737","DOIUrl":"10.1002/aocs.12737","url":null,"abstract":"<p>Nonthermal plasma (NTP), for the first time, was integrated in glycerol dehydration reaction catalyzed by silicotungstic acid supported on mesoporous silica with argon as the carrier and discharge gas. A range of reaction temperatures (220–320°C) and NTP discharge field strengths (2.06–6.87 kV/cm) were studied for the individual and interactive effects regarding the glycerol conversion and product selectivity. Results showed that the presence of NTP always improved the glycerol conversion, and NTP increased acrolein selectivity if properly conditioned. An optimal condition of 275°C and 4.58 kV/cm NTP field strength achieved a glycerol conversion of 94.4 mol%, acrolein selectivity of 88.0 mol%, with an acrolein yield of 83.1 mol%, representing a 10% improvement in acrolein production over that conducted at the same temperature but without NTP. Results of this study will also have significant implication for other heterogeneously catalyzed dehydration reactions. Simulation of the high-voltage electric field distribution as function of NTP electrical conductivity and relative permittivity of catalyst materials also offers insight for the future design of reactors and catalysts.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87879051","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}

{"title":"Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils","authors":"Chuang Chen,&nbsp;Yongjin Wang,&nbsp;Ru Cui,&nbsp;Ling Zhu,&nbsp;Jing Han,&nbsp;Jiping Sun,&nbsp;Qi Xu,&nbsp;Emad Karrar,&nbsp;Hui Zhang,&nbsp;Qingzhe Jin,&nbsp;Gangcheng Wu,&nbsp;Xingguo Wang","doi":"10.1002/aocs.12738","DOIUrl":"10.1002/aocs.12738","url":null,"abstract":"<p>Alpha-linolenic acid and antioxidant substances (such as tocopherols and polyphenols) are abundant in chia seed oil, which may prevent certain chronic diseases. This study compared the physicochemical parameters, chemical composition and antioxidant properties of black and white chia seed oil extracted by solvent extraction, pressing and supercritical CO₂ extraction. Chia seed oil contained higher levels of polyunsaturated fatty acids, including linoleic acid (18.68%–20.15%) and α-linolenic acid (60.47%–63.68%). Black and white chia seeds and processing methods had significant effects on minor components (tocopherols, total phenols, phytosterols and squalene), oxidative stability and free radical scavenging ability. Compared with other methods, the contents of tocopherols (512.72–603.04 mg/kg), total phenols (35.21–57.75 mgGAE/kg) and phytosterols (5536.69–5956.65 mg/kg) were higher in the pressing method. In addition, 17 individual polyphenols were identified and quantified, among which genistein and gallic acid had higher contents, which were significantly affected by varieties and processing methods. In general, the pressing process may be the best processing method to improve minor components and antioxidant capacity. This study can provide a valuable reference for producing functional foods supplemented with α-linolenic acid.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85462939","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}

{"title":"A multivariate approach to qualify “Moroccan Picholine” virgin olive oil according to extraction and environmental factors","authors":"Mohamed El Yamani,&nbsp;El Hassan Sakar,&nbsp;Abdelali Boussakouran,&nbsp;Said Gharby,&nbsp;Tarik Ainane,&nbsp;Yahia Rharrabti","doi":"10.1002/aocs.12736","DOIUrl":"10.1002/aocs.12736","url":null,"abstract":"<p>This paper describes the composition and quality characteristics of the “Moroccan Picholine” virgin olive oil (VOO) produced in Taza province (northern Morocco). Legal quality indices, pigments, total phenols, oxidative stability, and fatty acid composition were analyzed under the impact of three extraction systems (two phase [C2] and three phase [C3] centrifugation decanters and super-pressure [SP]) in three production sites (Bni Frassen, Bouchfaa, and Taza) during three consecutive crop seasons (2014, 2015, and 2016). All the assessed parameters were largely affected by the extraction system. Indeed, the two phase centrifugation system provided the better quality of VOO with the lowest values of free fatty acids and oxidation indices and the highest amounts of oleic acid, carotenoids, and total phenols therefore the greatest oxidative stability. Crop season and production site had only significant impacts on some parameters. VOO produced in 2015 from Bni Frassen was richer on total phenols hence presented lower values of peroxide value. Principal component analysis (PCA) showed a clear separation along PC1 (58%) between C2 with better VOO characteristics from both C3 and SP, while PC2 (11%) allowed a net distinction of VOO produced in 2014 from those in 2015 and 2016. Moreover, the oxidative stability of the assessed VOO was found strongly related to total phenol and carotenoid contents as well as oleic/linoleic ratio.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81269657","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}

{"title":"Impact of extraction conditions and seed variety on the characteristics of pennycress (Thlaspi arvense) protein: a structure and function approach","authors":"R. Mitacek, M. Marks, Nicole Kerr, D. Gallaher, B. P. Ismail","doi":"10.1002/aocs.12733","DOIUrl":"https://doi.org/10.1002/aocs.12733","url":null,"abstract":"As the consumer demand for plant proteins continues to grow, the food industry is seeking novel and sustainable protein sources to incorporate in various food products. Pennycress (Thlaspi arvense), a sustainable cover crop, produces oilseeds high in protein, warranting investigation. Accordingly, protein extraction from pennycress was evaluated under various extraction conditions, using alkaline extraction and salt solubilization coupled with ultrafiltration. Given the superior color and functionality of the salt extracted pennycress protein isolate (PcPI), its production was scaled‐up about two hundred folds in a pilot plant. Furthermore, a new pennycress accession bred to have zero erucic acid (0EA) was evaluated to determine the impact of seed variety on protein characteristics. Structural and functional characterization was performed on PcPI and compared to native (nSPI) and commercial (cSPI) soy protein isolates. Salt extracted PcPI had comparable gel strength to cSPI, three times higher solubility under acidic conditions, and ~1.5 times better emulsification capacity. PcPI extracted from 0EA was mildly different in structure and functionality from that extracted from wildtype pennycress, with the slight variation attributed to genetic variance. Finally, the protein digestibility‐corrected amino acid score (PDCAAS) of the salt extracted PcPI, calculated in vivo (0.72) and in vitro (0.87), was superior or comparable to other plant protein sources. This research provided, for the first time, a comprehensive evaluation of different protein extraction protocols to produce a functional PcPI that can compete with soy protein for various food applications, such as acidic beverages, meat and dairy products, and emulsified systems.","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91288248","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}

{"title":"Impact of extraction conditions and seed variety on the characteristics of pennycress (Thlaspi arvense) protein: a structure and function approach","authors":"Rachel Mitacek,&nbsp;M. David Marks,&nbsp;Nicole Kerr,&nbsp;Daniel Gallaher,&nbsp;Baraem P. Ismail","doi":"10.1002/aocs.12733","DOIUrl":"https://doi.org/10.1002/aocs.12733","url":null,"abstract":"<p>As the consumer demand for plant proteins continues to grow, the food industry is seeking novel and sustainable protein sources to incorporate in various food products. Pennycress (<i>Thlaspi arvense</i>), a sustainable cover crop, produces oilseeds high in protein, warranting investigation. Accordingly, protein extraction from pennycress was evaluated under various extraction conditions, using alkaline extraction and salt solubilization coupled with ultrafiltration. Given the superior color and functionality of the salt extracted pennycress protein isolate (PcPI), its production was scaled-up about two hundred folds in a pilot plant. Furthermore, a new pennycress accession bred to have zero erucic acid (0EA) was evaluated to determine the impact of seed variety on protein characteristics. Structural and functional characterization was performed on PcPI and compared to native (nSPI) and commercial (cSPI) soy protein isolates. Salt extracted PcPI had comparable gel strength to cSPI, three times higher solubility under acidic conditions, and ~1.5 times better emulsification capacity. PcPI extracted from 0EA was mildly different in structure and functionality from that extracted from wildtype pennycress, with the slight variation attributed to genetic variance. Finally, the protein digestibility-corrected amino acid score (PDCAAS) of the salt extracted PcPI, calculated in vivo (0.72) and in vitro (0.87), was superior or comparable to other plant protein sources. This research provided, for the first time, a comprehensive evaluation of different protein extraction protocols to produce a functional PcPI that can compete with soy protein for various food applications, such as acidic beverages, meat and dairy products, and emulsified systems.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71950658","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}

{"title":"Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties","authors":"Merve Yilmaz,&nbsp;Ümit Geçgel,&nbsp;Demet Apaydin,&nbsp;Emrullah Culpan","doi":"10.1002/aocs.12735","DOIUrl":"https://doi.org/10.1002/aocs.12735","url":null,"abstract":"<p>This study aimed to determine the chemical properties (fatty acid composition, oil content, sterol and tocopherol compositions) of the oils extracted from the seeds of safflower (Dinçer, Remzibey, Balci, Linas, Yenice, Olas) varieties harvested in different periods from flowering to ripening period. In parallel with the increase of harvest time, the humidity rate decreased, while the oil ratios increased. It was determined that palmitic (16:0) and stearic (18:0) acids, which are significant saturated fatty acids, and oleic (18:1) and linoleic (18:2) acids, which are unsaturated fatty acids, are quite high in the oils of all safflower varieties. These fatty acids showed significant changes from the first harvest to the last harvest. The total saturated fatty acid ratios decreased, while the amount of unsaturated fatty acids increased as the maturation progressed. The first and latest harvest samples of Dinçer, Remzibey, Balcı, Linas, Yenice, Olas cultivars were selected and their sterol and tocopherol compositions were examined. The highest level of sterol in all cultivars was β-sitosterol and the amount of sterols decreased towards full maturity. It was determined that α-tocopherol was the dominant tocopherol found in the safflower oils and the amount of tocopherol increased towards full maturity.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50125506","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}

{"title":"Exploring seed and meal composition and protein solubility in soybean genotypes from different domestication periods","authors":"Lina B. Bosaz,&nbsp;Santiago Alvarez Prado,&nbsp;José L. Rotundo,&nbsp;Pablo Mortera,&nbsp;José A. Gerde","doi":"10.1002/aocs.12734","DOIUrl":"https://doi.org/10.1002/aocs.12734","url":null,"abstract":"<p>Traditionally, commercial soybean breeding has focused on increasing seed yield by crossing elite cultivars and limiting the genetic diversity within commercial germplasm. Wild and ancestral soybean genotypes have higher seed protein concentrations than commercial ones. Different seed protein concentrations and compositions result in diverse functional properties of soybean meal, in particular solubility is important for beverages and protein isolates production. The objectives of our study were (i) to characterize seed protein concentration and composition in genotypes from different soybean domestication periods (types) and (ii) to evaluate the protein concentration and solubility profiles of the defatted meals obtained from these genotypes. Variation within seed and meal protein concentration, composition, and solubility was evident along the domestication process. Wild relative (<i>G. soja</i>) and Elite genotypes had the maximum and minimum seed protein concentrations, respectively (42.9 and 36.3 g 100 g⁻¹)<i>.</i> Soybean meal protein concentrations were 55.1, 47.7, 48.4 and 44.1 g 100 g⁻¹ for Wild relative (<i>G. soja</i>), Asian landraces, North American (Nam) ancestors and Elite, respectively. Ample genotypic variation was observed for β-conglycinin components, such as for <i>β</i>, <i>α</i>, and <i>α</i>′ subunits and for total glycinin and its components. Asian landraces had the highest protein solubility. Wild and ancestral germplasm are a reservoir of useful traits to improve soybean seed quality. This study opens the gates to the introduction of ancestral germplasm to breeding programs focused on protein quality and functionality.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2023-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50122449","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}