Journal of Food Science最新文献

{"title":"Influence of fermentation period on the chemical and functional properties, antinutritional factors, and in vitro digestibility of white lima beans flour.","authors":"Mofoluwaso O Ojo, Oyekunle K Oni, Adeiza B Zubair, Fortune A Femi, Yohanna Audu, Blessing Etim, Samuel A O Adeyeye","doi":"10.1111/1750-3841.17501","DOIUrl":"https://doi.org/10.1111/1750-3841.17501","url":null,"abstract":"<p><p>This study evaluated the variation in chemical and functional properties, antinutritional factors, and in vitro digestibility during the natural fermentation of white lima bean (Phaseolus lunatus) at different fermentation periods of 0, 24, 48, 72, and 96 h using standard methods. The results showed that an increase in the fermentation period resulted in a significant (p < 0.05) increase in protein and ash content, while fiber and fat content decreased with the length of fermentation. Also, there was an optimum increase by 92%, 56.39%, and 58.16% in β-carotene, vitamin B2, and vitamin B3 at 24 h fermentation. Results showed that the fermentation period increased the mineral composition except for sodium which had a slight reduction though no significant (p < 0.05) difference was observed in the fermented samples. The antinutritional factors decreased linearly as fermentation progresses from 19.05-13.26 mg/100 g, 35.29-19.05 mg/100 g, 18.00-7.15 mg/100 g, and 3.09-1.35 mg/100 g for phytate, tannins, alkaloids, and oxalate, respectively. Fermentation significantly decreased the bulk densities, and swelling index, while water and oil absorption capacity, foaming properties, and emulsion capacities increased as fermentation progresses. Furthermore, protein digestibility improved from 50.33% to 58.50% and the glycemic index (GI) increased significantly (p < 0.05) with GI values of 57.18, 62.36, 62.67, and 62.82 for 24, 48, 72, and 96 h, respectively. This implies that these are all intermediate GI foods. This study showed that fermentation periods influence the quality of lima beans and this can be used to improve nutrition especially in the rural communities and find applications in food product development. PRACTICAL APPLICATION: Lima beans are underutilized crops in comparison with other legumes. This is attributed to problems associated with digestion on consumption and its long hours in cooking described as \"hard to cook\" phenomenon which is reported to be attributed to the presence of significant amount of antinutrients such as tannins and phytates. The nutritional value of lima beans will be increased, along with their acceptance and consumption as food, by the reduction or inactivation of these antinutritional factors.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708497","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":"Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods.","authors":"Necla Ozdemir-Orhan, Zeynep Eroglu, Basri Omac","doi":"10.1111/1750-3841.17540","DOIUrl":"https://doi.org/10.1111/1750-3841.17540","url":null,"abstract":"<p><p>This is the first study to assess the impact of substitution of shortening (50%) with sunflower-beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens. Four distinct cake samples were examined in the study: Cake samples containing oleogel prepared in two different ovens (Oleo-Cake-CO and Oleo-Cake-MWO) and control cake samples baked in two different ovens (Cont-Cake-CO and Cont-Cake-MWO). The control-batter and oleogel-batter demonstrated shear thinning behavior (pseudoplastic, n < 1), with a good fit to the Power Law model, but viscosity and viscoelastic moduli decreased when the oleogel was used in place of shortening in cake recipes. In addition, the Cont-Cake-MWO had the greatest special volume value (2.31 ± 0.04 mL/g), whereas the Oleo-Cake-CO had the lowest (1.65 ± 0.02 mL/g) (p < 0.05). Furthermore, compared to the samples baked with CO, lower water activity and moisture values (p < 0.05) were observed in the samples baked in MWO due to their higher cooking loss values (p < 0.05). In all baking techniques, the addition of oleogel to the cake formula, used as a fat substitute, resulted in higher values for cohesiveness, hardness, springiness, and chewiness (p < 0.05). As a result, the inactivation of Salmonella in cakes slightly reduced with using oleogel as a fat substitute (p > 0.05), whereas it affected some quality properties of cakes baked with both heat treatments.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708847","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":"Optimizing Lactiplantibacillus plantarum viability in the gastrointestinal tract and its impact on gut microbiota-brain axis through zein microencapsulation.","authors":"Jie Zeng, Yang Lyu, Xueying Huang, Ho-Kit Leung, Shanting Zhao, Jianzhuo Zhang, Yi Wang, David Y Wang","doi":"10.1111/1750-3841.17368","DOIUrl":"https://doi.org/10.1111/1750-3841.17368","url":null,"abstract":"<p><p>Evidence suggests that Lactiplantibacillus plantarum (LP) can positively influence gut microbiota, subsequently affecting brain function via the gut-brain axis. However, the oral administration of LP may subject it to damage from gastric acid. To address this issue, a microencapsulation system was developed to protect LP and enhance its viability in the gastrointestinal tract. In the study, zein-microencapsulated LP (MLP) was prepared using the phase separation method. We found that the optimal conditions to encapsulate LP (9 log CFU/mL) were a zein concentration of 10 mg/mL and a zein-to-bacteria mass ratio of 5:1. Scanning electron microscopy and dynamic light scattering analysis demonstrated that MLP exhibited a microstructure with an approximate diameter of 4 µm. Findings also revealed that microencapsulation markedly improved the in vitro survival rate of LP compared to free cells and allowed for controlled release. Subsequent in vivo studies in mice showed that this encapsulation not only boosted the colonization of LP but also ameliorated the imbalance of gut microbiota associated with depression. An analysis of the intestinal microbiota in mice identified 13 genera that exhibited significant shifts in abundance due to the depressive states. The administration of MLP reversed these microbial changes, underscoring its therapeutic potential. Additionally, the study examined the expression of pro-inflammatory cytokines. The administrated MLP was found to reverse the inflammation in both the intestine and hippocampus of mice with depression. Behavioral assessments in mouse models corroborated the efficacy of MLP in preventing depression, positioning it as a promising daily supplement.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708664","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":"Macroporous resins combined with UPLC-QTRAP-MS/MS for the purification and identification of 3-deoxyanthocyanidins from Sorghum bicolor L. Moench and their bioactivities.","authors":"Yanbei Wu, Xueling Yu, Wei Ding, Mengmeng Xin, Xu Zhang, Lulu Wang, Huan Wang, Jing Wang","doi":"10.1111/1750-3841.17526","DOIUrl":"https://doi.org/10.1111/1750-3841.17526","url":null,"abstract":"<p><p>3-Deoxyanthocyanidins (3-DAS) are the unique flavonoid compounds in sorghum. The majority of research to date have concentrated on the biological activity and extraction of 3-DAS from sorghum and lacked systematic purification and identification investigations. Herein, a facile method for the purification of sorghum 3-DAS from the acidic methanol solution crude extract using macroporous resins (MARs) was proposed and investigated in this work. Based on the experimental data, commercial MAR AB-8 was selected to achieve the purification of sorghum 3-DAS. The adsorption-desorption experiment confirmed the optimal procedure. With this procedure, the total purity of 3-DAS was 19.32%, and 3-DAS content in the purified product was 8.4 times higher than that in the crude extract. UPLC-QTRAP-MS/MS identification indicated that the purified 3-DAS product was mainly composed of apigeninidin, luteolinidin, and their methoxy derivatives. Besides, the purified product exhibited better bioactivities than the crude extract, including the scavenging activities for DPPH, ABTS⁺, and hydroxyl radicals, the total antioxidant capacity, and the inhibitory effects for α-amylase, α-glucosidase, and lipase. This work provides a potential way for the large-scale purification of bioactive sorghum 3-DAS from crude extract, which is significant to deepen the applications of sorghum 3-DAS in the food nutrition and pharmaceutical industries.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708657","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":"Study on the effects of radio frequency blanching on polyphenol oxidase activity, physicochemical properties, and microstructure of iron yam.","authors":"Huiyun Pang, Yingman Xie, Xue Wang, Yiming Jia, Pengfei Ye, Chao Mao, Xiangwei Chen, Hongfei Fu, Yequn Wang, Yunyang Wang","doi":"10.1111/1750-3841.17554","DOIUrl":"https://doi.org/10.1111/1750-3841.17554","url":null,"abstract":"<p><p>The effects of radio frequency (RF) and hot water blanching on polyphenol oxidase (PPO) activity, physicochemical properties, and microstructure of iron yams were investigated. The heating rate of RF was the largest, and the heating uniformity was the best at the electrode gap of 160 mm and the material height of 90 mm. The residual activity of PPO was significantly reduced from 49.95% to 4.21%, whereas the RF heating temperature (65-85°C) increased (p < 0.05). The color and texture of yams treated with RF blanching were better preserved compared with those of hot water blanching at a similar degree of enzyme inactivation. The microstructure showed that these changes in physicochemical properties were caused by cellular damage. The surface cells of yams were more severely damaged than the center cells after hot water blanching at 95°C for 3 min. Moreover, the surface cells after hot water blanching also showed more damage than the cells after RF blanching. Thus, RF blanching is a technique with development potential in the food industry.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708695","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":"Ameliorative effects of Bacillus subtilis C10 on alcoholic liver injury in mice.","authors":"Qingyun Wang, Meiting Wang, Jihong Chen, Wen Zhang, Xucong Lv","doi":"10.1111/1750-3841.17539","DOIUrl":"https://doi.org/10.1111/1750-3841.17539","url":null,"abstract":"<p><p>Bacillus subtilis has been reported to maintain the homeostasis of intestinal flora. In this study, a mouse model of alcoholic liver injury (ALI) was constructed to study the ameliorative effect of B. subtilis C10 on ALI and to further clarify its mechanism of action. Significant correlations between intestinal flora and biochemical indicators of ALI were found by statistical correlation analysis. Supplementation with B. subtilis C10 modulated the equilibrium of gut flora by reducing the population of detrimental bacteria while enhancing the numbers of beneficial microorganisms, which resulted in an improvement in lipid metabolism and oxidative stress in the liver. The results of RT-qPCR showed that B. subtilis C10 intervention regulated the main regulatory factors of liver lipid metabolism (PPAR-α, SREBP-1c) and interfered with Nrf-2/Ho-1 signal pathway, which in turn ameliorated alcohol-induced lipid metabolism disorder and liver peroxidation stress. In addition, liver metabonomic analysis showed that B. subtilis C10 intervention reduced the production of harmful metabolites and increased beneficial metabolites in the liver, thereby reversing the metabolic disturbances caused by excessive alcohol consumption. KEGG analysis showed that B. subtilis C10 intervention modulated liver metabolic disorders and accelerated lipid metabolism by regulating glutathione metabolic pathway, purine metabolic pathway, pantothenic acid and CoA biosynthesis pathway, ABC transporter protein pathway, and HIF-1 signaling pathway. Taken together, these findings suggest that B. subtilis C10 ameliorates ALI by modifying the structure of intestinal flora and liver metabolic pathways to attenuate alcohol-exposure-induced liver oxidative damage and lipid metabolism abnormalities. PRACTICAL APPLICATION: Bacillus subtilis C10 is an effective probiotic intervention that significantly ameliorated alcoholic liver injury in mice through the gut-liver axis. B. subtilis C10 can be used as a dietary probiotic to develop functional foods with beneficial effects for the population of excessive alcohol consumption.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708845","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":"Analysis and control of hybrid convection-radiation drying systems toward energy saving strategy.","authors":"Mohamed Qenawy, Mona Ali, Hany S El-Mesery, Zicheng Hu","doi":"10.1111/1750-3841.17522","DOIUrl":"https://doi.org/10.1111/1750-3841.17522","url":null,"abstract":"<p><p>Food drying is a vital technology in agricultural preservation, where hybrid drying provides efficient moisture removal. However, the transient behavior of the moisture ratio ( <math><semantics><mi>MR</mi> <annotation>${mathrm{MR}}$</annotation></semantics> </math> ) and associated drying rate ( <math><semantics><mi>DR</mi> <annotation>${mathrm{DR}}$</annotation></semantics> </math> ) could increase energy consumption if not managed with an effective energy-saving strategy. This study investigates the impacts of hybrid convection-radiation drying on <math><semantics><mi>MR</mi> <annotation>${mathrm{MR}}$</annotation></semantics> </math> , <math><semantics><mi>DR</mi> <annotation>${mathrm{DR}}$</annotation></semantics> </math> , drying time, and energy consumption. Unlike previous studies, which have not fully addressed the connections between operating conditions and drying kinetics, this work provides new insights into these relationships. Additionally, an artificial neural network (ANN) control model is applied to optimize energy consumption, offering a new approach to improving the efficiency of the drying process. During the experiment, the airflow velocity was varied from 0.7 m/s to 1.5 m/s, the airflow temperature was varied from 40°C to 60°C, and the radiation intensity was varied from 1500 W/m² to 3000 W/m². The results showed that the transient behavior exhibited four data groups with consistent <math><semantics><mi>MR</mi> <annotation>${mathrm{MR}}$</annotation></semantics> </math> and <math><semantics><mi>DR</mi> <annotation>${mathrm{DR}}$</annotation></semantics> </math> through the mean and statistical analysis. Increasing radiation intensity and air temperature has decreased the drying time, while higher airflow has increased the drying time. The energy indices were enhanced by increasing radiation intensity and temperature while reducing airflow velocity. The measured <math><semantics><mi>MR</mi> <annotation>${mathrm{MR}}$</annotation></semantics> </math> of all groups exhibited similar kinetics behavior, while the associated <math><semantics><mi>DR</mi> <annotation>${mathrm{DR}}$</annotation></semantics> </math> exhibited similar clustering through the self-organizing map. Those findings were further controlled using an ANN model with 99% predicting accuracy. With airborne heating at 60°C and airflow at 0.7 m/s, the radiation intensity is transiently controlled, showing a 6.5% drying time reduction and a 36% energy saving. Thus, controlling the radiation intensity and its impact on the slice properties is highly desirable in future work. This work could help designers improve the processing efficiency and energy conservation of garlic slices drying.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708846","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":"Effect of growing environment on the antioxidant activity of recultivated pea seedlings (Pisum sativum L.).","authors":"Yuki Tsuruoka, Takahiro Hosoya","doi":"10.1111/1750-3841.17552","DOIUrl":"https://doi.org/10.1111/1750-3841.17552","url":null,"abstract":"<p><p>Pea seedlings (Pisum sativum L.) are young pea plants with the potential for sustainable cultivation; these plants are cost-effective and provide high nutritional value. Although numerous studies have explored the nutritional content and functionality of pea seedlings, a few reports exist on the regrowth of pea seedlings after the initial harvest of their edible parts. Hence, this study aimed to elucidate the effect of the growing environment during recultivation on the properties and functionalities of pea seedlings. The non-edible parts of commercially acquired pea seedlings were recultivated in three different environments: (1) indoors under sunlight during the day, (2) indoors with only artificial fluorescent light, and (3) in a dark room. The edible parts of the recultivated seedlings were extracted with methanol, and the antioxidant activities of the extracts were evaluated using the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay. Plants grown in environment 1 exhibited the highest antioxidant activity. The antioxidant components of pea seedlings were identified to be kaempferol glycoside (1), quercetin glycoside (3), and their respective p-coumaroyl acylated glycosides (2 and 4). This determination was made by separating the components via liquid chromatography-mass spectrometry using activity as an indicator. An analysis of these components across the studied environments revealed that the isolated quantities of components 2 and 4 were 2.7- and 6.2-fold greater, respectively, from the plants recultivated in environment 1 than those recultivated in environment 2. This study highlights the importance of the recultivation environment on the production of plant functional components.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708485","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":"Extraction of high-quality Antarctic krill (Euphausia Superba) oil using low-temperature continuous phase-transition extraction equipment.","authors":"Yue Liu, Yinru Li, Wenwei Yu, Yingchuan Ma, Yong Cao, Lichao Zhao","doi":"10.1111/1750-3841.17508","DOIUrl":"10.1111/1750-3841.17508","url":null,"abstract":"<p><p>The aim of this study was to explore a processing method for efficient extraction of high-quality krill oil (KO) using a low-temperature continuous phase-transition extraction equipment (LCPE). The efficiency of lipid extraction and quality of KO and defatted krill meal (DKM) by LCPE were compared with those of supercritical CO₂ and n-hexane extraction. Results showed that compared to other methods, extraction using LCPE had the highest lipid yield (21.72 ± 0.34%), bioactive substances, and dimethyl sulfide (3.12 ± 0.09 mg/kg), the lowest oxidative deterioration. Moreover, compared to other methods, DKM extracted by LCPE had the lowest fat (<2%), the highest protein (>60%), and the best oxidative stability. These benefits would ensure easier transportation and better long-term storage, allowing for its application on distant-ocean fishing vessels. Therefore, LCPE is a method that allows for efficient extraction of high-quality KO.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142666561","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":"Plant-based mince texture: A review of the sensory literature with view to informing new product development.","authors":"Theresia Konrad, Minh Ha, Lisa Ronquest-Ross, Heather E Smyth, Jaqueline Moura Nadolny","doi":"10.1111/1750-3841.17517","DOIUrl":"10.1111/1750-3841.17517","url":null,"abstract":"<p><p>The texture of plant-based meat alternatives is a sensory attribute that holds a central value in consumer acceptability. The texture dimensions and drivers of liking for plant-based mince, a popular product within plant-based meats, are not yet fully established and literature in this area is limited. Consequently, the successful development and positioning of such products in the market next to traditional proteins is compromised, and improved product development guidelines are needed for the industry. This review aims to inform product development of what is currently known about plant-based mince texture and where the research gaps are, particularly with respect to sensory dimensions and drivers of liking, by reviewing the present landscape of relevant sensory literature. Potential texture sensory dimensions for plant-based mince, based on limited studies and seemingly aligning with conventional mince, are posited as juiciness, tenderness, firmness, and/or softness with a key driver of liking being juiciness, but this requires further validation utilizing robust sensory studies. A significant need exists to expand on the currently known texture dimensions and drivers alongside new ways that texture can be improved upon to more closely align to, or exceed, consumer expectations. Once this has been achieved, a robust sensory framework for developing plant-based mince products can be used to better position plant-based mince to effectively compete with traditional mince, and not merely cannibalize upon other brands, in the current market.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142666507","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}