Food Chemistry最新文献_第5页

Effect of plasma-activated water rinsing on the gelling properties of myofibrillar protein from Aristichthys nobilis surimi: insights from molecular conformational transitions 血浆活化水冲洗对鳙鱼肌纤维蛋白胶凝特性的影响：来自分子构象转变的见解

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-16 DOI: 10.1016/j.foodchem.2025.146726

Xin Wang , Mengzhe Li , Tong Shi , Yu Xie , Wengan Jin , Li Yuan , Ruichang Gao

{"title":"Effect of plasma-activated water rinsing on the gelling properties of myofibrillar protein from Aristichthys nobilis surimi: insights from molecular conformational transitions","authors":"Xin Wang , Mengzhe Li , Tong Shi , Yu Xie , Wengan Jin , Li Yuan , Ruichang Gao","doi":"10.1016/j.foodchem.2025.146726","DOIUrl":"10.1016/j.foodchem.2025.146726","url":null,"abstract":"<div><div>Plasma-activated water (PAW), generated by plasma treatment for 2–10 min, was used to rinse bighead carp mince instead of deionized water during surimi preparation. Myofibrillar proteins (MP) were investigated in three states: native MP, MP sols, and MP gels. PAW rinsing increased native MP particle size and promoted ordered sol structures. Compared to PAW<sub>0</sub> (30.39 % α-helix, 23.55 % β-sheet), PAW<sub>6</sub> reduced α-helix content by 14.69 % (<em>P</em> < 0.05) while increasing β-sheet structure. PAW enhanced hydrophobic interactions and disulfide bonds, depending on the molecular states. These changes reduced creep recovery compliance of MP sols but strengthened gel network. During gelation, pre-formed aggregates in PAW<sub>6</sub>-treated sols contributed to a 1.31-fold increase in gel strength and an 11.88 % improvement in water-holding capacity, relative to PAW<sub>0</sub> gels (6.09 g·mm and 55.63 %, respectively). These findings highlight the potential of PAW to improve surimi functionality by modulating protein conformation during rinsing.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146726"},"PeriodicalIF":9.8,"publicationDate":"2025-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145305928","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Dicarbonyl-mediated co-formation of aroma compounds and AGEs across heating times 二羰基介导的芳香化合物和AGEs在不同加热时间的共形成

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-15 DOI: 10.1016/j.foodchem.2025.146741

Haonan Shi , Dequan Zhang , Huan Liu , Rongmei Gao , Zhenyu Wang , Chunjiang Zhang

{"title":"Dicarbonyl-mediated co-formation of aroma compounds and AGEs across heating times","authors":"Haonan Shi , Dequan Zhang , Huan Liu , Rongmei Gao , Zhenyu Wang , Chunjiang Zhang","doi":"10.1016/j.foodchem.2025.146741","DOIUrl":"10.1016/j.foodchem.2025.146741","url":null,"abstract":"<div><div>This study investigated co-formation of aroma compounds and advanced glycation end products (AGEs) in a glucose lysine model heated at 150 °C. Pyrazines were the dominant volatiles, with methylpyrazine reaching up to 104.84 μg/mL and peaking at 30–35 min. N<sup>ε</sup>-carboxymethyllysine (CML) and N<sup>ε</sup>-carboxyethyllysine (CEL) peaked at 20 min (40.15 and 89.68 μmol/L) and then declined. Methylglyoxal (MGO) consistently exceeding GO in concentration. Correlation analysis showed significant positive associations (<em>P</em> < 0.01) between CML and several pyrazines, suggesting potential co-formation pathways. Carbon labeling showed that methylpyrazine was 93.95 % unlabeled at 5 min but later enriched in labeled species. Among AGEs, CEL exceeded CML, with CML dominated by singly labeled forms ([M + 1]<sup>+</sup> 59.02–77.49 %) and CEL showing 23–41 % unlabeled and 12–52 % triply labeled at 5–25 min before shifting to higher labeling after 30 min. Controlling MGO provided a practical way to increase desirable flavor formation while reducing AGE levels.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146741"},"PeriodicalIF":9.8,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145288953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Quantification of systemic fungicide in stone fruits and nuts based on PVP/CNF-COOH embedded CuCo2O4 tertiary nanocomposite 基于PVP/CNF-COOH包埋CuCo2O4三级纳米复合材料的核果和坚果系统杀菌剂定量研究

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-15 DOI: 10.1016/j.foodchem.2025.146730

Neethu Sebastian , Wan-Chin Yu , Deepak Balram , Salman S. Alharthi , Hamed M. Al-Saidi

{"title":"Quantification of systemic fungicide in stone fruits and nuts based on PVP/CNF-COOH embedded CuCo2O4 tertiary nanocomposite","authors":"Neethu Sebastian , Wan-Chin Yu , Deepak Balram , Salman S. Alharthi , Hamed M. Al-Saidi","doi":"10.1016/j.foodchem.2025.146730","DOIUrl":"10.1016/j.foodchem.2025.146730","url":null,"abstract":"<div><div>This work proposes a high-performance electrochemical sensor for sensitive quantification of the systemic fungicide benomyl in stone fruits and nuts. A screen-printed carbon electrode surface was modified with a novel nanocomposite consisting of copper cobalite particles coupled to PVP-functionalized, chemically oxidized carbon nanofibers (CCO/PVP/CNF-COOH/SPE) for surface-controlled electrocatalysis of benomyl. Functionalizing CNF with the surface stabilizer PVP enhanced electrocatalytic activity by increasing hydrophilicity and dispersion. A notable synergistic impact between CCO and PVP/CNF-COOH, along with the precise optimization of electrochemical parameters, allowed quick and accurate benomyl detection. Under optimal conditions, a low detection limit (0.5 nM), high sensitivity (2.43 μAμM<sup>−1</sup> cm<sup>−2</sup>), and a broad linear range with benomyl concentrations between 0.04 and 227.22 μM were achieved. Electrochemical outcomes also demonstrated good selectivity, repeatability, stability, and reproducibility. Benomyl was quantified in stone fruits (apricot, peach, cherry) and nuts (pistachio, almond, walnut) with good recoveries (96.67–100.23 %), proving practical feasibility. The proposed electrode is also compatible with portable potentiostats, enabling in-situ measurements and point-of-care applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146730"},"PeriodicalIF":9.8,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145288957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Two complementary analytical approaches to study odorant metabolism in the olfactory epithelium 两种互补的分析方法来研究嗅觉上皮中的气味代谢

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-15 DOI: 10.1016/j.foodchem.2025.146717

Nicole Kornbausch , Rémy Reynaud , Andrea Buettner , Maria Steinke , Thierry Thomas-Danguin , Helene M. Loos , Jean-Marie Heydel

{"title":"Two complementary analytical approaches to study odorant metabolism in the olfactory epithelium","authors":"Nicole Kornbausch , Rémy Reynaud , Andrea Buettner , Maria Steinke , Thierry Thomas-Danguin , Helene M. Loos , Jean-Marie Heydel","doi":"10.1016/j.foodchem.2025.146717","DOIUrl":"10.1016/j.foodchem.2025.146717","url":null,"abstract":"<div><div>Nasal odorant metabolism is essential for olfactory perception and detoxification, but its role in food aroma perception is not yet fully understood. Here, we developed an <em>in vitro</em> method based on solvent extraction and compared it to an <em>ex vivo</em> headspace sampling technique, both using rat olfactory epithelium. Metabolization of ethyl acetate, 2,3-pentanedione, benzaldehyde, and 2-furfurylthiol was investigated. All utilized odorants are commonly found in food and beverages, indicating a potential influence on food perception when metabolites influence the perception of their precursor. Experiments were conducted to evaluate derivatization catalyzed by metal ions, which is particularly interesting for canned food and beverages. The odor qualities of the metabolites were determined, and their potential influence on aroma perception was estimated. Our findings demonstrate the value of employing complementary methodologies to get comprehensive insights into metabolic activities in nasal epithelia, which contribute to achieve a full understanding of food aroma perception.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146717"},"PeriodicalIF":9.8,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145295270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Corrigendum to "Enhanced bioactivity of honeysuckle-Cassia seeds extracts through Lactobacillus acidophilus and Bacillus subtilis co-fermentation: Impact on alcoholic liver disease and gut microbiota" [Food Chem. 486 (2025) 144463]. “通过嗜酸乳杆菌和枯草芽孢杆菌共同发酵增强金银花-决明子提取物的生物活性：对酒精性肝病和肠道微生物群的影响”[食品化学，486(2025)144463]的更正。

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-10-15 Epub Date: 2025-06-27 DOI: 10.1016/j.foodchem.2025.145200

Mengtian Zhou, Yingao Zhang, Zeyi Song, Shuping Tang, Zhaoxue Liu, Meixia Pang, Di Zhang, Xiaoyan Wu, Xindi Yu, Pengze Wang, Ying Wei

引用次数: 0

Comprehensive profiling of pink pepper: Morphological diversity, mineral composition, phenolic content, and quality assessment via chemometrics 粉红辣椒的综合分析：形态多样性，矿物组成，酚含量，以及通过化学计量学的质量评估

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-15 DOI: 10.1016/j.foodchem.2025.146742

Amanda Beatriz Sales de Lima , Joane Cristina Costa Pereira , Elton Ferreira da Silva , Thinara de Freitas Oliveira , Renata Cristina Ferreira Bonomo , Danilo Junqueira Leão , Sibelli Passini Barbosa Ferrão , Leandro Soares Santos

{"title":"Comprehensive profiling of pink pepper: Morphological diversity, mineral composition, phenolic content, and quality assessment via chemometrics","authors":"Amanda Beatriz Sales de Lima , Joane Cristina Costa Pereira , Elton Ferreira da Silva , Thinara de Freitas Oliveira , Renata Cristina Ferreira Bonomo , Danilo Junqueira Leão , Sibelli Passini Barbosa Ferrão , Leandro Soares Santos","doi":"10.1016/j.foodchem.2025.146742","DOIUrl":"10.1016/j.foodchem.2025.146742","url":null,"abstract":"<div><div>Pink pepper was characterized through a multidimensional approach integrating morphology, physicochemical traits, mineral composition, phenolic and flavonoid profiles, and antioxidant activity in 92 samples. It was hypothesized that datasets could reveal consistent quality clusters. Chemometric modeling revealed distinct clusters based on grain integrity and compositional traits, with samples having a higher proportion of intact fruits (≈approximately 80 %) forming a distinct cluster. The other groups differed in terms of light and dark grains, suggesting samples were harvested outside the ideal maturity stage. Potassium, calcium, phosphorus, and magnesium were the predominant minerals, suggesting nutritional relevance. Gallic acid, epicatechin, and procyanidin B2 were identified as key biomarkers associated with the authenticity of pink pepper. The pink pepper demonstrated high antioxidant potential across three tested mechanisms. The approach enabled the definition of reference ranges for appearance, chemical, and functional attributes, supporting future quality classification and valorization of pink pepper as a complex natural product.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146742"},"PeriodicalIF":9.8,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145295269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Lactic acid bacteria as promising dietary-derived bioadsorbents for foodborne contaminants: Mechanism, application advances and future perspectives 乳酸菌作为有前途的食源性污染物生物吸附剂：机制、应用进展和未来展望

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-15 DOI: 10.1016/j.foodchem.2025.146748

Qian Chen, Hao Liu, Haiyan Yu, Chen Chen, Huaixiang Tian

{"title":"Lactic acid bacteria as promising dietary-derived bioadsorbents for foodborne contaminants: Mechanism, application advances and future perspectives","authors":"Qian Chen, Hao Liu, Haiyan Yu, Chen Chen, Huaixiang Tian","doi":"10.1016/j.foodchem.2025.146748","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146748","url":null,"abstract":"Foodborne contaminants, such as mycotoxins and microplastics, pose significant threats to human health due to their high toxicity and persistence in the food chain, thus necessitate effective mitigation strategies. Lactic acid bacteria (LAB), characterized by high efficiency, cost-effectiveness, safety, and environmental friendliness, offer a promising solution for adsorbing these pollutants. This review systematically explores the roles, binding locations, interaction forces, and molecular mechanisms underlying LAB-contaminant interactions, as well as the thermodynamics and kinetic properties of the adsorption processes. Notably, LAB strains with outstanding adsorption capabilities are spotlighted, along with innovative enhancement strategies: optimized culture conditions, co-culture systems, nanoparticle functionalization, immobilized cells, and combinations with bio-adsorbents. The review further demonstrates the applications of LAB in ensuring safe food production and maintaining biological health. Future directions include multi-omics-driven gene discovery, genetic engineering techniques for precision regulation, and machine learning for adsorption optimization, advancing mechanistic insights and interdisciplinary solution.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"9 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145288956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

G-quadruplex enhances the peroxidase-like activity of 2D Cu-hemin for sensitive and accurate colorimetric detection of methyl parathion g -四重体增强2D Cu-hemin过氧化物酶样活性，用于甲基对硫磷的灵敏、准确比色检测

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-15 DOI: 10.1016/j.foodchem.2025.146732

Lifang Huang , Zhuoliang Liu , Guanzi Wu , Shiyin Zhao , Fangfang Liu , Jianfang Wang , Cheng-an Tao

{"title":"G-quadruplex enhances the peroxidase-like activity of 2D Cu-hemin for sensitive and accurate colorimetric detection of methyl parathion","authors":"Lifang Huang , Zhuoliang Liu , Guanzi Wu , Shiyin Zhao , Fangfang Liu , Jianfang Wang , Cheng-an Tao","doi":"10.1016/j.foodchem.2025.146732","DOIUrl":"10.1016/j.foodchem.2025.146732","url":null,"abstract":"<div><div>Precise and reliable monitoring of organophosphate pesticide residues plays a critical role in safeguarding public health and environmental equilibrium. We investigated different types of DNAs with Cu-hemin and developed a G-quadruplex (G4)-regulated MOF nanozyme method. The catalytic performance of Cu-hemin@G4 nanostructures demonstrated a 11-fold enhancement in peroxidase (POD) activity over isolated Cu-hemin MOF, achieving efficient conversion of 3,3′,5,5′-tetramethylbenzidine (TMB) chromogenic substrate into blue-colored oxidized derivatives. Acetylcholinesterase (AChE) and acetylcholine (ATCh) inhibited this activity, but organophosphate pesticides (OPs) restored it through enzymatic interaction. On the basis of G-quadruplex-regulated mimic enzyme activity, the proposed colorimetric method realized quantitative methyl parathion determination ranging from 0.005 μg L<sup>−1</sup> to 0.4 μg L<sup>−1</sup> with an ultra-low detection limit of 0.975 ng L<sup>−1</sup>. The research develops rational strategies for constructing high-performance nanozymes, advances nanozyme-based biosensors for OPs detection, and offers efficient solutions for pesticide detection in agro-ecological applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146732"},"PeriodicalIF":9.8,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145295271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

The effects of anthocyanin extracts on sensory and textural properties of salt-reduced sausages 花青素提取物对盐还原香肠感官和质地特性的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-14 DOI: 10.1016/j.foodchem.2025.146750

Luyao Wang, Zhen Zhang, Zhuting Jiang, Xingwei Hao, Sihang Wang, Meilin Chen, Hongfei Liu, Ying Feng

{"title":"The effects of anthocyanin extracts on sensory and textural properties of salt-reduced sausages","authors":"Luyao Wang, Zhen Zhang, Zhuting Jiang, Xingwei Hao, Sihang Wang, Meilin Chen, Hongfei Liu, Ying Feng","doi":"10.1016/j.foodchem.2025.146750","DOIUrl":"10.1016/j.foodchem.2025.146750","url":null,"abstract":"<div><div>High-Na diets adversely affect human health, and meat products are a significant source of Na; therefore, Na-based salt reduction strategies have attracted increasing attention. This study investigated the effects of four anthocyanin extracts obtained from black rice (HM), black wolfberry (HG), purple sweet potato, and blueberry, and the anthocyanin monomer, cyanidin-3-<em>O</em>-glucoside (C3G), on the saltiness, texture, and sensory qualities of sausages. In particular, the effects of replacing salt with different quantities of anthocyanin extracts and their interactions with KCl on the saltiness and quality of sausages were examined. The mechanisms underlying saltiness enhancement and texture improvement were also investigated. The appropriate addition of HG or HM enhanced the saltiness, hardness, chewiness, and sensory qualities of the sausages. To reduce the salt content without altering saltiness and product quality, the maximum salt replacement level using either HG or HM was 15 %, and the total salt replacement levels, when in combination with KCl, were up to 43.75 % and 47.5 %, respectively. Notably, C3G might be the primary anthocyanin species responsible for the enhanced effects by HG and HM. The increased content of amino acids with saltiness-enhancing effects and changes in the secondary structure of proteins also contributed to the enhanced saltiness and improved texture of the sausages with HG and HM. The results of this study provide a theoretical basis for developing salt substitutes in meat products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146750"},"PeriodicalIF":9.8,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145283393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Beyond waste to bioactive potential: advances in olive by-product valorization and resource recovery 从废物到生物活性潜力：橄榄副产品增值和资源回收的进展

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-14 DOI: 10.1016/j.foodchem.2025.146727

Qi Sun , Meiqi Huang , Jian Zeng , Miaomiao Ma , Jianmei Li , Tao Le

{"title":"Beyond waste to bioactive potential: advances in olive by-product valorization and resource recovery","authors":"Qi Sun , Meiqi Huang , Jian Zeng , Miaomiao Ma , Jianmei Li , Tao Le","doi":"10.1016/j.foodchem.2025.146727","DOIUrl":"10.1016/j.foodchem.2025.146727","url":null,"abstract":"<div><div>The olive oil industry produces millions of tons of underutilized by-products, including pomace, leaves, and wastewater, which pose significant environmental and economic challenges. These residues, however, are rich in bioactive compounds like polyphenols, proteins, and pectin, offering substantial potential for high-value applications in food, pharmaceuticals, and cosmetics. This review provides a comprehensive overview of the compositional profiles, valorization strategies, and technological barriers associated with olive by-products. It critically examines advancements in green extraction methods and bioconversion technologies, while addressing limitations in multi-component separation, bioactive compound stabilization, and scalability. The review highlights the need for integrated biorefinery systems, AI-driven optimization, and standardized validation frameworks to overcome these challenges. Furthermore, it emphasizes the transition from traditional waste management to circular economy models and underscores the importance of cross-sectoral collaboration in aligning olive by-product valorization with global sustainability objectives, advancing both scientific research and resource efficiency.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146727"},"PeriodicalIF":9.8,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145283395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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