Journal of the Science of Food and Agriculture最新文献

{"title":"Pea-based bulgur: a nutrient-rich and high-protein plant-based food product.","authors":"Buket Cetiner","doi":"10.1002/jsfa.14205","DOIUrl":"https://doi.org/10.1002/jsfa.14205","url":null,"abstract":"<p><strong>Background: </strong>Bulgur is a traditional food product and is widely consumed in Turkey and Middle Eastern countries. The main aim of this study was to investigate the potential of peas as a high-protein plant-based raw material in bulgur production.</p><p><strong>Results: </strong>Cooked pea-based bulgur produced from Deren and Irmak can provide 32.8% and 28.4% of its caloric content from protein. Therefore, 'high in protein' labeling can be used for both pea-based bulgur samples. Bioavailabilities of Zn, Mg, P, Ca, Fe and Cu in the pea-based bulgur (Deren) were determined as 44%, 29%, 17%, 10%, 16% and 31%, respectively. One serving portion of cooked pea-based bulgur (Deren) could meet up to 28%, 26%, 15%, 9%, 44%, 15% and 51% of the daily mineral requirement for females of zinc, magnesium, phosphorus, calcium, manganese, iron and copper, respectively.</p><p><strong>Conclusion: </strong>The outcomes of this research are anticipated to provide an impetus for understanding the impact of pea utilization in bulgur production, providing insights that could inform the development of nutritious and sustainable plant-based products to meet the demands of health-conscious consumers. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143531652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Opuntia mucilage extraction techniques: analysis of yield and quality.","authors":"Christopher Romeo García-Cerqueda, Juan Rodríguez-Ramírez, Lilia Leticia Méndez-Lagunas, Irene Chaparro-Hernández","doi":"10.1002/jsfa.14195","DOIUrl":"https://doi.org/10.1002/jsfa.14195","url":null,"abstract":"<p><p>Mucilage is a natural polymer obtained from plants belonging to botanical families such as Plantaginaceae, Malvaceae, Linaceae and Cactaceae. The Opuntioideae subfamily has been the most studied among the Cactaceae due to its wide availability, adaptability and high tolerance to adverse environmental conditions. However, its low extraction yield is the main limitation of scaling up mucilage production. Numerous studies have explored methods to improve the yield and quality of mucilage, yet a comprehensive scientific-technological approach remains lacking. Key questions remain unanswered, such as how to maximize yield, what variables significantly influence the solid-liquid extraction process and what phenomena occur at the microscale level during extraction. This review examines the state of the art of mucilage extraction from Opuntioideae plants and identifies the extraction methods, stages, common pretreatments and variables that influence yield and their effect on mucilage properties. Additionally, it highlights mucilage composition and its relationship with rheological properties. The findings reveal that mucilage separation from cell tissue is a complex and multifactorial process. Critical knowledge gaps are identified, including the role of transport phenomena, the influence of particle size, the nature of components in the extracted solution and the intrinsic characteristics of plant materials. Moreover, innovative technologies for mucilage extraction have yet to be fully explored. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143523884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hawthorn total flavonoids ameliorate hyperlipidemia through AMPK/SREBP1-c and PPARα/PGC-1α/CPT-1A pathway activation and gut microbiota modulation.","authors":"Liping Zheng, Zhihao Lu, Yurong Ma, Penglei Cui, Xinxue Zhang, Jing Gan, Guoming Li","doi":"10.1002/jsfa.14188","DOIUrl":"https://doi.org/10.1002/jsfa.14188","url":null,"abstract":"<p><strong>Background: </strong>The increased prevalence of hyperlipidemia significantly affects human health worldwide. Although drug treatment is very effective, the harm to the human body cannot be ignored. Improvement of lipid metabolism by natural medicinal and food homologous products is an effective approach to ameliorate hyperlipidemia and it has gradually become a research focus. In this research, we adopted HepG2 cell models and high-fat-diet-fed C57BL/6j mouse models to explore the effect of hawthorn total flavonoids (HTF) on hyperlipidemia. Moreover, we utilized western blot and gut microbiota analysis to elucidate the specific mechanism of HTF's influence on hyperlipidemia.</p><p><strong>Results: </strong>We found that HTF significantly alleviated hyperlipidemia and its complications, as manifested by reduced body weight gain and fat accumulation, and improved the disorder of intestinal microorganisms. HTF protected the liver, reducing aspartate transaminase and lactate dehydrogenase levels, and ameliorating inflammatory infiltration. Fat droplet amounts and necrotic cell numbers in liver cells were also decreased. Mechanistically, HTF promoted AMP-activated protein kinase phosphorylation, inhibited sterol regulatory element binding protein 1c expression, downregulating the expression of lipid synthesis-related proteins (acetyl CoA carboxylase, fatty acid synthase, 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase), thus suppressing liver lipid synthesis. HTF also functioned as a natural peroxisome proliferator-activated receptor α (PPARα) agonist. Activated PPARα enhanced mitochondrial oxidation and lipid consumption via upregulating carnitine palmitoyltransferase 1A. Peroxisome proliferator-activated receptor-γ coactivator expression was also elevated, activating mitochondrial activity, increasing cholesterol 7α-hydroxylase activity and cholesterol consumption, and reducing blood lipids. Additionally, HTF regulated intestinal flora abundance, restored the ratio of Firmicutes to Bacteroidetes, balanced gut-liver axis crosstalk, and alleviated hyperlipidemia.</p><p><strong>Conclusion: </strong>The results demonstrated that HTF alleviated the pathological symptoms caused by hyperlipidemia, and had a certain protective effect on the liver. HTF also stimulated the lipid metabolism pathway and accelerated lipid consumption. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143515893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inhibitory effects of phenolic compounds from blueberry leaf on α-amylase and α-glucosidase: kinetics, mode of action, and molecular interactions.","authors":"Han Wu, Xiaoli Liu, Shudong Xie, Jianzhong Zhou, Maria G Corradini, Yue Pan, Xiaozhen Cui","doi":"10.1002/jsfa.14187","DOIUrl":"https://doi.org/10.1002/jsfa.14187","url":null,"abstract":"<p><strong>Background: </strong>The interactions between blueberry leaf polyphenols (BLPs) and digestive enzymes were analyzed using multiple techniques to gain insights into their inhibitory effects on enzyme kinetics and modes of action.</p><p><strong>Results: </strong>3-O-Caffeoylquinic acid (3-CQA) was the most abundant compound identified. Quercetin (QR) exhibited the strongest inhibitory activity against α-amylase (α-AMY) and α-glucosidase (α-GLU). The BLP extracts acted as typical mixed-type inhibitors for both digestive enzymes, showing stronger inhibition of α-GLU (IC50 = 7.36 ± 0.03 μg mL^-1) than α-AMY (IC50 = 12.52 ± 0.65 μg mL^-1). Stern-Volmer plots showed static quenching of enzyme fluorescence intensity. The quenching and binding constants of α-GLU were higher than those of α-AMY, showing greater affinity of the former for BLP. The conformational changes of 3-CQA and QR in the BLP were studied at the molecular level. The stability of the complexes formed followed this order: α-GLU-3-CQA > α-AMY-QR > α-GLU-QR > α-AMY-3-CQA. This trend supported the observation that QR had a greater impact on α-AMY conformation, whereas 3-CQA more effectively altered α-GLU.</p><p><strong>Conclusion: </strong>These findings elucidated the inhibitory mechanisms of BLP on glucose-regulating enzymes, providing novel insights relevant for the treatment of diabetes. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143501927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prenylation of flavonoids by DMATS1 and their anti-inflammatory activities.","authors":"Zhengjiao Gao, Dingtao Tang, Bingfeng He, Jiajie Quan, Zhengke Zhang, Yueming Jiang, Bao Yang, Jiali Yang","doi":"10.1002/jsfa.14198","DOIUrl":"https://doi.org/10.1002/jsfa.14198","url":null,"abstract":"<p><strong>Background: </strong>Prenylated flavonoids are widely distributed in plants, including fruits and vegetables in the Moraceae and Fabaceae families. These chemicals are potential functional food ingredients owing to their attractive biological activities. However, natural prenylated flavonoids are rare, which limits their application.</p><p><strong>Results: </strong>Here, we reported the prenylation of apigenin and genistein catalyzed by DMATS1, a dimethylallyl-l-tryptophan synthase from Fusarium fujikuroi. High-performance liquid chromatography-tandem mass spectrometry and nuclear magnetic resonance identified their structure as 6-C-prenylapigenin (6-PA) and 6-C-prenylgenistein (6-PG), respectively. Cell-based assay suggested that both 6-PA and 6-PG induced the proliferation of THP-1 cells under low concentrations and were safe in doses less than 50 μmol L^-1. 6-PA and 6-PG exhibited significant anti-inflammatory activity in lipopolysaccharide-stimulated THP-1 cells, and inhibited the production of nitric oxide as well as downregulating the transcriptional levels of pro-inflammatory cytokines, including tumor necrosis factor-α, interleukin-8, and interleukin-1β.</p><p><strong>Conclusion: </strong>The findings suggested that DMATS1 could catalyze the 6-C prenylation of apigenin and genistein, and the generated 6-PA and 6-PG exhibited anti-inflammatory activity, aiding in the recognition of 6-PA and 6-PG as nutraceuticals. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143501932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantifying potassium bromate in flour using a phase-transfer headspace strategy.","authors":"Yi-Xian Gong, Wei-Qi Xie","doi":"10.1002/jsfa.14097","DOIUrl":"https://doi.org/10.1002/jsfa.14097","url":null,"abstract":"<p><strong>Background: </strong>This study introduces a phase-transfer headspace strategy to establish an efficient and innovative method for quantifying potassium bromate in flour. The method involves detecting carbon dioxide produced from the gas-producing reaction of potassium bromate in flour with oxalate. The carbon dioxide produced is quantitatively analyzed using gas chromatography (GC) in a sealed vial.</p><p><strong>Results: </strong>The study showed that the new technique was very precise (relative standard deviation ≤3.18%) and accurate (relative differences ≤5.37%) for potassium bromate quantification, with low detection limits (limit of detection = 1.83 mg kg^-1) and good recovery rates (98.07% to 102.37%).</p><p><strong>Conclusion: </strong>The proposed phase-transfer headspace strategy offers a fast and simple method for the regular estimation of potassium bromate in flour, providing a valuable tool to ensure the safety and effectiveness of flour-related products. It can be implemented in a wide variety of contexts from manufacturing to quality control. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143502011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheological effects of high-pressure processing and high-pressure homogenization on not-from-concentrate orange juice.","authors":"Xiaoxun Yu, Ziyu Wang, Yuping Wu, Qingmu Chen, Yingyue Zhang, Fusheng Zhang","doi":"10.1002/jsfa.14191","DOIUrl":"https://doi.org/10.1002/jsfa.14191","url":null,"abstract":"<p><strong>Background: </strong>'Not-from-concentrate' (NFC) orange juice faces stability challenges. Its rheological properties are also important for optimizing processes such as pumping. These issues affect companies in terms of their cost implications, and they affect product quality and consumer acceptance directly. This study investigates the rheological properties of NFC orange juice subjected to high-pressure homogenization (HPH) following high-pressure processing (HPP).</p><p><strong>Results: </strong>The viscosity coefficient (k) of HPH-treated orange juice reduced significantly, by 92.16%, and was accompanied by a 163.82% increase in the flow coefficient (n) and a 48.12% increase in zeta potential. High-pressure processing treatment reduced viscosity effectively while enhancing the fluidity and stability of the orange juice. However, no significant differences were observed in the major functional groups or particle size distribution in comparison with a thermal pasteurization (TP) group. Alterations in the polysaccharide structure were identified as the primary reason for the observed changes in rheological properties. Specifically, the molecular weight (M_w) of soluble dietary fiber (SDF) increased, whereas the M_w of cellulose decreased in the HPP treated juice. This correlated with the results for viscosity, Fourier transform infrared spectroscopy (FTIR), and scanning electron microscope (SEM) analyses.</p><p><strong>Conclusion: </strong>In comparison with the TP group, the fluidity, and stability of HPH orange juice after HPP were enhanced significantly, and the viscosity was reduced. This speeds up the juice-pumping process, reducing energy consumption and costs. The combination of HPP and HPH pretreatment effectively improved the physical properties and sensory quality of orange juice. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143502014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Brassica oleracea as a functional crop: phytochemical potential and sustainable applications.","authors":"Rhythm Mittal, Prasad Rasane, Mahendra Gunjal, Jyoti Singh","doi":"10.1002/jsfa.14193","DOIUrl":"https://doi.org/10.1002/jsfa.14193","url":null,"abstract":"<p><p>Broccoli (Brassica oleracea var. italica L.), a biennial cool-season crop of the Brassicaceae family, originates from the Mediterranean region and is renowned for its exceptional nutritional qualities. Its increasing global popularity has been attributed to its bioactive compounds, particularly glucosinolates and their hydrolysis product, sulforaphane, which provide numerous health benefits. Sulforaphane demonstrates protective effects against metabolic diseases such as diabetes mellitus and severe conditions, including stroke, myocardial infarction, and cancer. Broccoli's low caloric and high fiber content makes it an ideal dietary component. Its by-products, often considered inedible (stalks, stems, and leaves), also have various sustainable applications. These include prolonging shelf life, the development of agrochemicals, the creation of nanoparticles, and the formulation of functional foods, beverages, and medicines, all at reduced costs. This review highlights broccoli's health-supporting attributes and phytochemical composition, emphasizing its potential as a functional crop. The study also explores the use of broccoli's postharvest residues in zero-waste solutions, highlighting their potential as eco-friendly alternatives with economic benefits for the food and agricultural industries. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143501947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of key floral components between two Tilia species and among different processing technologies as revealed by widely targeted metabolomic profiling.","authors":"Xiao Yuan, Huanli Wang, Lingjun Yan, Xi Huang, Shijie Tang","doi":"10.1002/jsfa.14190","DOIUrl":"https://doi.org/10.1002/jsfa.14190","url":null,"abstract":"<p><strong>Background: </strong>Tilia has a long history of cultivation and holds high ornamental and economic value. The volatile aroma compounds of Tilia flowers have significant characteristics that contribute to their ornamental appeal, and affect the flavor of floral tea. Here, widely targeted metabolomic analyses were conducted to investigate the aroma active compounds in the fresh inflorescences of Tilia cordata Mill. (Tc) and Tilia miqueliana Maxim. (Tm), and in samples prepared by freeze drying, air drying, and oven drying.</p><p><strong>Results: </strong>We identified 442 volatile organic compounds by headspace solid-phase microextraction gas chromatography-mass spectrometry. Terpenoids were the most abundant and diverse group, while heterocyclic compounds were the main contributors to the aroma profile. Notably, 46 aroma compounds were identified as primary contributors to the characteristic aroma of Tilia, including abhexon, 2-isobutyl-3-methoxypyrazine, (Z)-6-nonenal, methyl benzoate, (E)-2-hexenal, 1-hexanol, 2-thiophenemethanethiol, p-cymene, furaneol, and (Z)-4-heptenal. The concentration of volatile organic compounds was higher in Tc than in Tm, indicating a more pronounced aroma character of Tc. For both Tc and Tm, the aroma compounds were better preserved and present at higher concentrations in freeze-dried samples than in air-dried and oven-dried samples.</p><p><strong>Conclusion: </strong>These results provide a foundation for further research on the molecular mechanisms of aroma formation in Tilia flowers and on aroma as a cue for insect pollination. Furthermore, the results provide a basis for the development and commercialization of Tilia floral teas and other related products. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143501925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A meta-analysis to study the effects and relationships of various selenium sources and forms on production performance, antioxidant status and egg quality of laying hens.","authors":"Aan Andri Yano, Dian Astuti, Adib Norma Respati, Niati Ningsih, Triswanto, Lailatul Purnamayanti, Min Gao, Md Atikur Rahman, Abdel-Moneim Eid Abdel-Moneim, Mohamed Farouk Elsadek, Hasliza Abu Hassim, Amirul Faiz Md Azmi, Agung Irawan","doi":"10.1002/jsfa.14194","DOIUrl":"https://doi.org/10.1002/jsfa.14194","url":null,"abstract":"<p><strong>Background: </strong>Nowadays, there is increasing interest in optimizing the beneficial effects on egg quality and production by investigating various levels and sources of Se.</p><p><strong>Methods: </strong>Data of various forms, sources and levels of Se were analyzed using a meta-analysis approach in terms of their effects on production, antioxidant activity and egg Se deposition of laying hens by using 81 peer-reviewed publications.</p><p><strong>Results: </strong>Overall, laying hens' performance and egg quality attributes were not affected by Se supplementation, except for minor changes in egg weight and eggshell thickness in response to higher Se levels in diets. Noticeable effects were found on antioxidant activities where organic Se outperformed the inorganic form. Strong linear relationships between Se levels in the diet and Se content of whole egg, egg yolk and egg albumen were found where Se in the form of selenomethionine (SM) exhibited a stronger relationship with Se content in whole egg (R² = 0.954), egg yolk (R² = 0.972) and egg albumen (R² = 0.926) than other forms of organic Se and inorganic Se (sodium selenite). Also observed was a Se preferential deposition in egg yolk compared with egg albumen especially for SM, indicating a higher bioavailability and deposition rate of SM than other Se sources.</p><p><strong>Conclusion: </strong>Various forms of Se could be safely supplemented to diets at high doses of up to 5 mg kg^-1 without adversely affecting hens' performance while enhancing antioxidant status. Supplementation with SM could be the most effective strategy to improve egg Se status among other forms of Se which may be beneficial for consumers. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143492620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}