Plant Foods for Human Nutrition最新文献_第2页

Physicochemical, Nutritional and Functional Properties of Neltuma affinis Pod Powders: a Novel Ingredient for Food Applications. 一种新型食品原料——亲和Neltuma Pod powder的理化、营养和功能特性。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-09-05 DOI: 10.1007/s11130-025-01396-7

Nancy N Esposito, Katarzyna Dawidowicz, Francisco J Martí-Quijal, Juan M Castagnini, Lucía E Brelis, Renzo Sanchez, M Del Pilar Buera, Verónica M Busch, Carolina E Genevois

{"title":"Physicochemical, Nutritional and Functional Properties of Neltuma affinis Pod Powders: a Novel Ingredient for Food Applications.","authors":"Nancy N Esposito, Katarzyna Dawidowicz, Francisco J Martí-Quijal, Juan M Castagnini, Lucía E Brelis, Renzo Sanchez, M Del Pilar Buera, Verónica M Busch, Carolina E Genevois","doi":"10.1007/s11130-025-01396-7","DOIUrl":"https://doi.org/10.1007/s11130-025-01396-7","url":null,"abstract":"The pods of Neltuma species have been traditionally used as nutrient-rich sources of food ingredients. However, Neltuma affinis, a native species of South America, remains understudied. This work aimed to produce and characterize powders from different pod fractions (specifically, the endocarp-seeds (ESF) and epicarp-mesocarp (EMF) fractions) by dry grinding, evaluating their physicochemical, nutritional, functional, and cytotoxic properties. The powders showed distinct physical characteristics, including reddish-yellow colorations, average particle size of 564 ± 8 μm in ESF and 394 ± 12 μm in EMF, good flowability, and high particle dispersion. Both fractions were high in total dietary fibre (> 53 ± 6%) and proteins (> 9 ± 2%), with all essential amino acids, being tryptophan the limiting amino acid in both fractions (3.7 ± 0.5 and 4.4 ± 0.6 mg.g-1 protein in ESF and EMF, respectively). Although the high insoluble fibre reduced solubility and density, it improved oil retention and swelling capacity. LC-MS/MS analysis revealed a diverse polyphenol profile, particularly in the epicarp-mesocarp fraction, with compounds of known antioxidant potential such as isochercitrin (61.1%) and narirutin (20.2%). Furthermore, cell viability > 70% in cytotoxicity assays confirmed the safety of these powders for food use. Overall, N. affinis pod powders offer a promising alternative to enrich the nutritional and functional quality of food products such as baked goods and pasta; contributing as well to the valorisation of underutilized native species of Latina America.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"153"},"PeriodicalIF":3.6,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145001231","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}

引用次数: 0

Investigating the Effects of Hazelnut Extracts on Indomethacin-Induced Gastric Ulcers: Antioxidant and Gastroprotective Potential. 榛子提取物对吲哚美辛致胃溃疡的抗氧化和胃保护作用的研究。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-09-02 DOI: 10.1007/s11130-025-01398-5

Yusuf Öztürk, Fadime Atalay Dumlu, Özlem Aydın Berktaş

{"title":"Investigating the Effects of Hazelnut Extracts on Indomethacin-Induced Gastric Ulcers: Antioxidant and Gastroprotective Potential.","authors":"Yusuf Öztürk, Fadime Atalay Dumlu, Özlem Aydın Berktaş","doi":"10.1007/s11130-025-01398-5","DOIUrl":"https://doi.org/10.1007/s11130-025-01398-5","url":null,"abstract":"This study evaluates the antioxidant and gastroprotective properties of hazelnut extracts in a rat model of indomethacin-induced gastric ulcers. The investigation focused on the potential therapeutic effects of different hazelnut extracts, specifically the methanol extract of Trabzon hazelnut, which exhibited the highest antioxidant activity (86.0% inhibition of lipid peroxidation) and phenolic content (significantly higher gallic acid equivalents). The extracts demonstrated significant gastroprotective effects by reducing ulcerated areas in rat gastric tissues induced by indomethacin, with the methanol extract of Trabzon hazelnut showing a 90.6% reduction in ulcer index at a dose of 100 mg/kg. Additionally, the extracts enhanced the antioxidant defence system by increasing catalase activity to 19.02 mmol/min/mg tissue, reducing lipid peroxidation levels to 52.67 nmol/g tissue, and restoring glutathione levels to 2.10 nmol/g tissue. These findings underscore the potential of hazelnut extracts as natural antioxidants and gastroprotective agents, highlighting their promise in mitigating oxidative stress and preventing chronic diseases. This analysis of multiple biochemical parameters, with a focus on both antioxidant and gastroprotective effects, provides a foundation for future research. Further research is recommended to explore the mechanisms underlying these effects, conduct clinical trials, and investigate potential food applications to expand the understanding of the antioxidant and gastroprotective properties of hazelnuts.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"152"},"PeriodicalIF":3.6,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144964945","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}

引用次数: 0

Physicochemical and Antioxidant Properties of Anacardium humile A. St.-Hil, an Underexploited Fruit from the Brazilian Cerrado. 巴西塞拉多地区一种未充分开发的水果——阿纳卡迪亚（Anacardium humile A. st . hill）的理化和抗氧化特性

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-09-01 DOI: 10.1007/s11130-025-01393-w

Poliane Batista Santos, Hugo Calixto Fonseca, Shirlene Gonçalves Siqueira, Mariuze Loyanny Pereira Oliveira, Rúbia Santos Fonseca, Juliana Pinto de Lima

{"title":"Physicochemical and Antioxidant Properties of Anacardium humile A. St.-Hil, an Underexploited Fruit from the Brazilian Cerrado.","authors":"Poliane Batista Santos, Hugo Calixto Fonseca, Shirlene Gonçalves Siqueira, Mariuze Loyanny Pereira Oliveira, Rúbia Santos Fonseca, Juliana Pinto de Lima","doi":"10.1007/s11130-025-01393-w","DOIUrl":"https://doi.org/10.1007/s11130-025-01393-w","url":null,"abstract":"Anacardium humile, popularly known as cajuzinho-do-cerrado or cajuí, is a native fruit from the Brazilian Cerrado biome that shares similarities with Anacardium occidentale. This study aimed to characterize the nutritional elements, bioactive compounds, and antioxidant activity of yellow- and red-peeled A. humile pseudofruits grown in Bonito de Minas, Minas Gerais, Brazil. The fruits were analyzed for centesimal composition, pH, titratable acidity, total soluble solids, color parameters, total phenolic content, total flavonoid content, carotenoids, vitamin C, phenolic acids, and antioxidant activity by DPPH, ABTS, FRAP, and phosphomolybdenum complex methods. The pseudofruits did not differ in moisture, ashes, carbohydrates, soluble solids, titratable acidity, total phenolic content, total flavonoid content, carotenoids, and vitamin C (p > 0.05). The fruits with red-peeled color exhibited higher protein content (3.40% ± 0.33) and lower pH (3.44 ± 0.02) (p < 0.05) than yellow-peeled fruits (2.16% ± 0.34 and 3.61 ± 0.06, respectively). Gallic acid was the most abundant phenolic acid, especially in the red-peeled fruits (111.0 ± 33.00 µg/g). Furthermore, the red-peeled pseudofruits showed higher antioxidant activity by DPPH and FRAP assays (41.97 ± 4.51 and 25.20 ± 1.70 mg TE/g, respectively), while the yellow-peeled pseudofruits had slightly higher total antioxidant capacity by phosphomolybdenum assay (57.47 ± 1.61 mg AAE/g) (p < 0.05). The results suggest that A. humile pseudofruits are rich in functional compounds, particularly phenolic compounds and vitamin C. These findings can enhance the understanding of this nutrient-rich species and encourage its potential applications in the development of agro-industrial products.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"151"},"PeriodicalIF":3.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144964902","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}

引用次数: 0

Evaluation of Physio-Chemical, Nutritional and Textural Properties of Non- Nixtamalized Rice Bran Fortified Baked Chips. 非氧化米糠强化烤片理化、营养和质地特性的评价。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-28 DOI: 10.1007/s11130-025-01387-8

Supriya Priyadarsani, Sritishree Jena, N N Jambulkar, Priyanka Bharti

{"title":"Evaluation of Physio-Chemical, Nutritional and Textural Properties of Non- Nixtamalized Rice Bran Fortified Baked Chips.","authors":"Supriya Priyadarsani, Sritishree Jena, N N Jambulkar, Priyanka Bharti","doi":"10.1007/s11130-025-01387-8","DOIUrl":"10.1007/s11130-025-01387-8","url":null,"abstract":"Tortilla chips is an attractive and grasping trend among the young consumers seeking healthier, gluten-free snacks. Rice bran serves as a potent source for the preparation of the chips due to abundant availability of dietary fiber, protein, fat and carbohydrate. This study explored the development of non-nixtamalized, gluten-free baked tortilla chips fortified with stabilized rice bran. Microwave treatment was applied to rice bran to enhance stability and preserve nutrients before incorporation. Corn flour and whole wheat flour were substituted with different level of stabilized rice bran (50, 40, 30, 20, and 10%) and the physiochemical, nutritional and sensory properties of fortified tortilla chips were evaluated. Increasing rice bran per centage significantly (p < 0.05) increased ash and fat content, chip thickness, sphericity, surface area, and chewiness, while reduced its hardness and browning intensity. Principal Component Analysis (PCA) revealed storage attribute correlations, such as positive association between sphericity and surface area (r > 0.87) and negative correlation between shape index and dimensionless traits (r < 0.90). Puffiness showed positive links with chip thickness and sphericity. Sensory analysis identified the 30% rice bran formulation (corn: wheat: rice bran, 35:35:30) as most acceptable, with a high protein content (5.04%) and FFA (0.32 ± 0.07%) with improved micronutrient retention and texture. These findings highlighted that the tortilla chips with low maize content and fortified with stabilized rice bran could be more healthier and desired snack products by consumers.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"150"},"PeriodicalIF":3.6,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144732686","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}

引用次数: 0

Phytochemical and Techno-Functional Characterization of Dietary Fiber from 'Hass' Avocado Peel Obtained by Alkaline and Ultrasound-Assisted Extraction for Functional Application. 碱性和超声辅助提取牛油果果皮中膳食纤维的植物化学和技术功能表征

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-23 DOI: 10.1007/s11130-025-01389-6

Lorraine Salgado-León, Madeleine Perucini-Avendaño, Vanessa Sánchez-Quezada, Guadalupe Loarca-Piña

{"title":"Phytochemical and Techno-Functional Characterization of Dietary Fiber from 'Hass' Avocado Peel Obtained by Alkaline and Ultrasound-Assisted Extraction for Functional Application.","authors":"Lorraine Salgado-León, Madeleine Perucini-Avendaño, Vanessa Sánchez-Quezada, Guadalupe Loarca-Piña","doi":"10.1007/s11130-025-01389-6","DOIUrl":"https://doi.org/10.1007/s11130-025-01389-6","url":null,"abstract":"Mexico harvests 30% of the world's avocados and its by-products, particularly the peel, is a major source of bioactive compounds such as dietary fiber (DF). The objective was to characterize the DF of 'Hass' avocado peel and associated bioactive compounds for application in gluten-free hot cakes flours. DF was extracted using two methods (alkaline (AM) and ultrasound-assisted (UM) with yields ranging from 72 to 83%. Significant differences were found in the concentration of TFC (47.21-58.68 mg GAE/g) and antioxidant capacity by FRAP method (399.86-548.24 µmol TE/ g), being UM significantly better. The DFs obtained by UM showed up to 20.2 and 44.2% higher water (5.00 g H2O/g) and oil holding capacities (3.53 g oil/g), respectively. Gluten-free hot cake flours added with DF up to 4% were formulated, with no significant differences in the physical, chemical and techno-functional properties. The results suggest that DF extracted can be used as a functional ingredient.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"149"},"PeriodicalIF":3.1,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144691217","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}

引用次数: 0

Brazilian Native Oilseeds as Functional Foods: A Narrative Review on Bioactive Compounds and Biological Insights of Pachira aquatica, Dipteryx alata Vog., and Acrocomia aculeata. 作为功能性食品的巴西本土油籽：水柏属（Pachira aquatica）、alpteryx的生物活性化合物及其生物学意义的综述。和针尖Acrocomia acleata。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-18 DOI: 10.1007/s11130-025-01385-w

Thaíza Rodrigues de Sousa, Isabela da Mota Leal Lemos, Luana Oeby de Oliveira, Anderson Junger Teodoro

引用次数: 0

Color Dynamics, Pigments and Antioxidant Capacity in Pouteria sapota Puree During Frozen Storage: A Correlation Study Using CIELAB Color Space and Machine Learning Models. 冷冻储存过程中马铃薯泥的颜色动态、色素和抗氧化能力：使用CIELAB颜色空间和机器学习模型的相关性研究。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-15 DOI: 10.1007/s11130-025-01388-7

José Antonio Sánchez-Franco, Nelly Del Socorro Cruz-Cansino, Quinatzin Yadira Zafra-Rojas, Daniel Ayala-Niño, Alexis Ayala-Niño

{"title":"Color Dynamics, Pigments and Antioxidant Capacity in Pouteria sapota Puree During Frozen Storage: A Correlation Study Using CIELAB Color Space and Machine Learning Models.","authors":"José Antonio Sánchez-Franco, Nelly Del Socorro Cruz-Cansino, Quinatzin Yadira Zafra-Rojas, Daniel Ayala-Niño, Alexis Ayala-Niño","doi":"10.1007/s11130-025-01388-7","DOIUrl":"https://doi.org/10.1007/s11130-025-01388-7","url":null,"abstract":"The accurate prediction of bioactive compounds and antioxidant activity in food matrices is critical for optimizing nutritional quality and industrial applications. This study compares the performance of multiple linear regression (MLR) and artificial neural networks (ANN) in predicting antioxidant activity (DPPH, ABTS), total carotenoids, and anthocyanins in mamey pulp, using color variables (CIELab) as predictors. Our results demonstrate that ANN models consistently outperform MLR, achieving lower mean squared error (MSE) and mean absolute error (MAE), alongside higher coefficients of determination (R2). For instance, ANN improved R2 values from 0.54 to 0.78 for DPPH, from 0.70 to 0.92 for ABTS, and from 0.45 to 0.87 for total carotenoids. These results highlight the superior ability of ANN to capture nonlinear relationships in complex food systems. Furthermore, the integration of ANN with image analysis techniques offers a promising approach for nondestructive quality control during storage and processing. This research underscores the potential of ANN as a powerful tool for screening bioactive compounds and optimizing functional food development, contributing to advancements in food science and technology.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"147"},"PeriodicalIF":3.1,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144637726","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}

引用次数: 0

Innovative Gluten-Free Snacks: Enhancing Nutritional Value with Saffron and Sea Buckthorn. 创新的无麸质零食：增加藏红花和沙棘的营养价值。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-10 DOI: 10.1007/s11130-025-01372-1

Farhana Malik, Naseer Ahmad Bhat, Adil Gani

引用次数: 0

Changes in the Nutritional and Nutraceutical Composition of the Italian Ancient Pear (Pyrus communis L.) 'Zingara' during Post-Harvest Storage: Is the More Mature the Better? 意大利古梨（Pyrus communis L.）营养成分的变化采摘后储藏的“Zingara”：越成熟越好吗？

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-08 DOI: 10.1007/s11130-025-01386-9

Antonella Gori, Luana Beatriz Dos Santos Nascimento, Mauro Centritto, Anatoly Petrovich Sobolev, Francesca Alderotti, Cecilia Brunetti

{"title":"Changes in the Nutritional and Nutraceutical Composition of the Italian Ancient Pear (Pyrus communis L.) 'Zingara' during Post-Harvest Storage: Is the More Mature the Better?","authors":"Antonella Gori, Luana Beatriz Dos Santos Nascimento, Mauro Centritto, Anatoly Petrovich Sobolev, Francesca Alderotti, Cecilia Brunetti","doi":"10.1007/s11130-025-01386-9","DOIUrl":"https://doi.org/10.1007/s11130-025-01386-9","url":null,"abstract":"The 'Zingara' pear, an ancient and neglected Italian variety, is traditionally consumed either cooked or after post-harvest ripening due to its firm, bitter, and astringent pulp. This study investigated the physicochemical properties, nutritional and nutraceutical profile and antioxidant activity of 'Zingara' pears across six post-harvest ripening stages (S1-S6). The peel color transitioned from yellow (S1) to orange (S3) and brown (S6), while the pulp darkened at S5. Browning was linked to phenolic oxidation and decreased malic acid content. Early ripening stages (S1-S3) were characterized by higher acidity, abundant bioactive compounds, and the highest antioxidant activity, with peels showing higher total phenolic content (TPC) than pulps. In contrast, later stages (S4-S6) exhibited a sweeter flavor and higher pH, alongside a decline in bioactive substances. These findings highlight the dual value of the 'Zingara' pear: high nutraceutical potential in early stages and enhanced sensory qualities in later stages. This research underscores the importance of rediscovering ancient cultivars like 'Zingara' for modern functional foods and sustainable agriculture.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"145"},"PeriodicalIF":3.1,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144584558","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}

引用次数: 0

Update on the Technological Potential and Biological Properties of Anthocyanins from Grumixama Fruits (Eugenia brasiliensis). 巴西榆果花青素的技术潜力和生物学特性研究进展。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-06-28 DOI: 10.1007/s11130-025-01384-x

Elivaldo Nunes Modesto Junior, Rosane Patricia Ferreira Chaves, Michael Ruan Silveira de Souza, Gustavo Araujo Pereira, Renan Campos Chisté, Rosinelson da Silva Pena

{"title":"Update on the Technological Potential and Biological Properties of Anthocyanins from Grumixama Fruits (Eugenia brasiliensis).","authors":"Elivaldo Nunes Modesto Junior, Rosane Patricia Ferreira Chaves, Michael Ruan Silveira de Souza, Gustavo Araujo Pereira, Renan Campos Chisté, Rosinelson da Silva Pena","doi":"10.1007/s11130-025-01384-x","DOIUrl":"https://doi.org/10.1007/s11130-025-01384-x","url":null,"abstract":"Anthocyanins are phenolic compounds that can be used as natural food colorants, which have stimulated science and industries toward the search for fruits and other plant parts to be used as sources of these pigments. Extraction, identification, composition, and stability of anthocyanins are the most widely studied aspects. Regarding anthocyanins' sources, Eugenia brasiliensis - commonly known as grumixama - is an underexploited Brazilian fruit, yet it belongs to the high-anthocyanin berries group due to its high contents of cyanidin 3-O-glucoside. Herein, we compiled and discussed recent data about grumixama fruits, especially their anthocyanin composition, stability, biological, and technological properties. According to the recent literature, the anthocyanins from grumixama were reported as stable when exposed to fluorescent and incandescent light. Moreover, the anthocyanin extract of grumixama fruits was extremely sensitive to ultraviolet radiation, as well as temperatures above 50 °C. Regarding the biological properties of grumixama anthocyanins, studies on their health effects remain limited, particularly those involving cellular, animal, and human research. This underscore the need for further investigation into the bioaccessibility and bioavailability of these anthocyanins, which are crucial for understanding their potential health benefits.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"144"},"PeriodicalIF":3.1,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144529275","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}

引用次数: 0