Food Control最新文献

{"title":"An extensive pesticide residue study in minor polish vegetables based on critical consumer diets","authors":"Ewa Rutkowska ,&nbsp;Piotr Kaczyński ,&nbsp;Piotr Iwaniuk ,&nbsp;Bożena Łozowicka ,&nbsp;Izabela Hrynko ,&nbsp;Magdalena Jankowska ,&nbsp;Rafał Konecki ,&nbsp;Weronika Rogowska ,&nbsp;Julia Rusiłowska ,&nbsp;Marcin Pietkun ,&nbsp;Elżbieta Wołejko ,&nbsp;Urszula Wydro ,&nbsp;Agata Jabłońska-Trypuć ,&nbsp;Stanisław Łuniewski","doi":"10.1016/j.foodcont.2025.111383","DOIUrl":"10.1016/j.foodcont.2025.111383","url":null,"abstract":"<div><div>Pesticides are important hazards affecting food safety. The number of approved active substances in European Union (EU) for minor crops has declined, causing problems for vegetable protection. Therefore, the first purpose of this large−scale study was to assess the occurrence of pesticides in Polish minor crops (590 samples), including bulb, brassica, root and tuber, leafy, stem, fruiting, and legume vegetables. Moreover, the second purpose was the estimation of toxicological health risk. Pesticides were found in 39.8 % of samples, including not approved pesticides (10.3 %). Of the 535 compounds, 53 were detected by GC–LC/MS/MS (up to 7.6 mg kg⁻¹). Pendimethalin and not approved chlorpyrifos were the most frequently determined. EU maximum residue level (MRL) exceedances were noted in 5.1 % of samples and the highest was recorded for chlorpyrifos in dill. Not acceptable acute health risk was determined for children consuming parsnip which contained linuron (180.6 %) and lettuce with beta−cyfluthrin (125.6 %) and chlorpyrifos (114.2 %) residues. The study highlighted the need for pesticide monitoring and the implementation of innovative solutions in agricultural practice to protect Polish minor crops in the fields.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111383"},"PeriodicalIF":5.6,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882177","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}

{"title":"In-package release of gaseous chlorine dioxide for improving the safety and shelf-life of grape tomatoes","authors":"Tony Z. Jin ,&nbsp;Yiping He ,&nbsp;Xuetong Fan ,&nbsp;Joseph A. Capobianco","doi":"10.1016/j.foodcont.2025.111384","DOIUrl":"10.1016/j.foodcont.2025.111384","url":null,"abstract":"<div><div>Films containing sodium chlorite powder (0.25 g/film) were developed by three methods: solvent method, hydraulic press method, or water dissolution followed by paper absorption. Their antimicrobial effectiveness against <em>E. coli</em>, <em>Listeria</em>, <em>Salmonella</em> and native microflora on tomato stem scars was evaluated. The release of ClO₂ gas was activated directly by adding an acid solution to the films, or indirectly by acid vapors absorbed by the films. The absorbed paper film achieved the greatest microbial reduction (&gt;5 log CFU/g), followed by the pressed film (4.5 log reduction), and the film made by solvent had the least reduction (3.2 log reduction). Interestingly, the absorbed paper film was activated by tomatoes in the absence of any external acid activators. Tomatoes treated with the absorbed paper film had undetectable spoilage microflora (&lt;1 log CFU/g) after 21 days of storage at 10 °C. Furthermore, the quality evaluation of tomatoes indicated that the film-treated samples had similar color to untreated controls but had a firmer texture and less weight loss than the controls after 21 days. These results demonstrate that the antimicrobial effectiveness of sodium chlorite-containing films depends on the process with which they are prepared. The absorbed paper film not only showed the greatest antimicrobial activity but also did not require an external acid activator for it to be effective. This method provides a simple and economical way to produce antimicrobial materials that can be used across various food types to inactivate foodborne pathogens and spoilage microorganisms, enhancing food safety and extending shelf life.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111384"},"PeriodicalIF":5.6,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876872","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}

{"title":"Protocatechuic aldehyde-grafted chitosan copolymer: a focus on its physicochemical properties and application potential in fresh shrimp preservation","authors":"Xiaonan Wang ,&nbsp;Yawen Liu ,&nbsp;Ruiyuan Shi ,&nbsp;Daohe Liu ,&nbsp;Yaodong Liu ,&nbsp;Li Wang","doi":"10.1016/j.foodcont.2025.111380","DOIUrl":"10.1016/j.foodcont.2025.111380","url":null,"abstract":"<div><div>The safety of aquatic products is a significant concern due to their vulnerability to contamination by pathogenic bacteria, which cause foodborne diseases. Therefore, a protocatechuic aldehyde-grafted chitosan (PCA-CS) copolymer was developed, which can be used in practical antimicrobial applications for aquatic products to improve the safety. Analytical techniques, including FTIR analysis, transmission electron microscopy, and particle size/zeta potential measurements, confirmed the formation of a stable PCA-CS copolymer. The FTIR spectral signatures (e.g., C=N stretching at 1550 cm⁻¹) unequivocally demonstrated covalent grafting via a Schiff base reaction. Compared with PCA alone, the PCA-CS copolymer has exhibited superior temperature stability, antioxidant capacity, and light transmission, as well as enhanced antibacterial activity against <em>Vibrio parahaemolyticus</em> at low concentrations. Practical experimental findings have demonstrated that the PCA-CS copolymer, at a low concentration of 32.5 μg/mL, outperformed high concentrations of PCA (300 μg/mL) in preserving shrimp for 7 days. It effectively inhibited bacterial growth, stabilized pH, and preserved color. The present study demonstrated the PCA-CS copolymer's remarkable stability and antibacterial properties, suggesting its potential as a safe and effective preservative to improve the safety and shelf life of aquatic products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111380"},"PeriodicalIF":5.6,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882176","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}

{"title":"Smart technology for public health: reshaping the future of food safety","authors":"Jacob Tizhe Liberty ,&nbsp;Sabri Bromage ,&nbsp;Endurance Peter ,&nbsp;Olivia C. Ihedioha ,&nbsp;Fatemah B. Alsalman ,&nbsp;Tochukwu Samuel Odogwu","doi":"10.1016/j.foodcont.2025.111378","DOIUrl":"10.1016/j.foodcont.2025.111378","url":null,"abstract":"<div><div>The food consumed globally, a fundamental element of life, is under threat from the rising complexities of modern supply chains and global distribution networks. As these networks expand, so do the risks of contamination, quality degradation, and safety breaches, jeopardizing billions of lives and eroding trust in the global food supply. This paper explores how smart technologies—blockchain, artificial intelligence (AI), the Internet of Things (IoT), and digital twins—are reshaping food safety through transparency, real-time monitoring, and predictive risk management. Key case studies illustrate their implementation and impact, including blockchain's role in rapid traceability, AI's predictive risk assessment capabilities, IoT's support for continuous monitoring, and digital twins' predictive simulations to prevent hazards. These tools collectively promote sustainability, operational efficiency, and consumer trust. Yet, widespread adoption remains challenged by technical, financial, and regulatory barriers. This review also tackles the socio-economic implications of smart technologies in food safety, highlighting disparities in technology access, particularly in developing regions. A systematic literature search using databases such as Scopus and Web of Science were conducted to synthesize peer-reviewed studies, industry reports, and case examples over the last decade. By integrating technical advances with socio-economic insights, this work offers a holistic perspective on the smart tech transformation in food safety. Accordingly, it presents a call to action for policymakers, industry stakeholders, and researchers to build a resilient, inclusive, and technology-enabled global food safety system—one that ensures every meal is safe, high-quality, and reflective of the power of innovation and cooperation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111378"},"PeriodicalIF":5.6,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143858807","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}

{"title":"MXene/BiVO4 heterojunction-based molecularly imprinted ECL sensor for deoxynivalenol detection in corn flour","authors":"Jianhui Lyu,&nbsp;Zhenrun Li,&nbsp;Peilin Wang,&nbsp;Ning Liu,&nbsp;Qiang Ma","doi":"10.1016/j.foodcont.2025.111375","DOIUrl":"10.1016/j.foodcont.2025.111375","url":null,"abstract":"<div><div>Deoxynivalenol (DON) is a serious mycotoxin contamination to food safety, which is a thermally stable mycotoxin that persists through conventional food processing. In this study, a novel electrochemiluminescence (ECL) method was developed for DON detection. Firstly, BiOCl nanosheets (NSs) were synthesized as ECL nano-emitter using the hydrothermal method. Furthermore, the MXene/BiVO₄ heterojunction was prepared, which possessed the narrow bandgap structure of BiVO₄ nanoparticles (NPs) and the exceptional electrical conductivity of MXene. MXene/BiVO₄ heterojunction provided a conductive network to achieve the significant ECL enhancement of BiOCl NSs. Then, a molecularly imprinted polymer (MIP)-ECL sensor with BiOCl NSs and MXene/BiVO₄ heterojunction was established to detect DON. The results showed that the linear range was 5 pM–100 μM with a detection limit of 0.54 pM. The satisfactory recoveries ranged from 85.0 % to 119 % were obtained for the detection of DON. This MIP-ECL strategy provides a new highly stable and cost-effective method for DON detection in corn flour.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111375"},"PeriodicalIF":5.6,"publicationDate":"2025-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855529","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}

{"title":"Effects of heat treatment on liquid milk quality and safety: nutritional changes, hazardous substances and control strategies","authors":"Jinjing Duan ,&nbsp;Shan Gao ,&nbsp;Yuhua Diao ,&nbsp;Qi Zhang ,&nbsp;Ying Gu ,&nbsp;Shuo Wang","doi":"10.1016/j.foodcont.2025.111377","DOIUrl":"10.1016/j.foodcont.2025.111377","url":null,"abstract":"<div><div>Heat treatment is a critical process in liquid milk, effectively ensuring microbiological safety while inevitably inducing complex physicochemical alterations. Although extensive research has documented quality modifications during milk processing, there remains a critical knowledge gap regarding the effects of heat treatment on the major components and the formation of hazardous substances. Understanding the changes in major components during heat treatment, along with the sensitive detection and effective control of hazardous substances are crucial for enhancing the quality and safety of liquid milk and protecting consumer health. In this review, the induction mechanism of heat treatment on protein denaturation, lipid oxidation and hydrolysis, lactose isomerization, micronutrient loss, Maillard reaction (MR) and other physical and chemical reactions is comprehensively analyzed. Additionally, the detection of hazardous substances in liquid milk and various feasible control strategies are elaborated in detail, which provides valuable information and insights to guide production practices in dairy industry.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111377"},"PeriodicalIF":5.6,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874199","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}

{"title":"Quantification of process-induced toxicants in bovine meats cooked according to the usual preparation and cooking practices in France","authors":"Magaly Angénieux ,&nbsp;Alyssa Bouville ,&nbsp;Frédéric Mercier ,&nbsp;Adeline Laleuw ,&nbsp;Sylvie Chevolleau ,&nbsp;Laurent Debrauwer ,&nbsp;Valérie Scislowski ,&nbsp;Maïa Meurillon","doi":"10.1016/j.foodcont.2025.111374","DOIUrl":"10.1016/j.foodcont.2025.111374","url":null,"abstract":"<div><div>Most red meat eaten is cooked to increase its digestibility and palatability, but this cooking step can also produce process-induced toxicants (PITs). The aim of this study was to quantify these PITs in different types of bovine meat (cuts, minced patties, and marinated meat) prepared in either home cooking, commercial foodservice, or institutional catering settings. The sampling plan included ten types of cooked beef (six samples each) consisting of cuts that were prepared and/or cooked using methods representative of typical French practices. We then produced an analytical database representative of French practices consolidated with data on heterocyclic aromatic amine (HAA) and polycyclic aromatic hydrocarbon (PAH) contents in cooked beef. Of the 16 HAAs screened, 9 were either absent or below limits of quantification in the meat studied. The other seven (DMIP, IQx, harman, MeIQ, MeIQx, PhIP, and norharman) were detected at concentrations that depended mainly on the cooking conditions. The four PAHs regulated in foodstuffs by the European Commission (which sets a maximum limit of 5 μg/kg cooked meat for benzo[<em>a</em>]pyrene and 30 μg/kg cooked meat for the sum of these 4 PAHs) were analyzed, and the levels found in the meat samples were below limits of detection. The formation of PAHs when cooking meat to French practice (excluding barbecuing) therefore complies with the EU regulations. The results of this study could help assess the dietary exposure of French consumers to these carcinogenic PITs.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111374"},"PeriodicalIF":5.6,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864919","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}

{"title":"Uncovering key factors in differentiating fermented milk by feeding type and probiotic potential with E-nose and NIRS techniques","authors":"Mariem Majadi ,&nbsp;Omeralfaroug Ali ,&nbsp;András Szabó ,&nbsp;Tamás Tóth ,&nbsp;George Bazar ,&nbsp;Zoltan Kovacs","doi":"10.1016/j.foodcont.2025.111376","DOIUrl":"10.1016/j.foodcont.2025.111376","url":null,"abstract":"<div><h3>1</h3><div>This study evaluates the capabilities of near-infrared spectroscopy (NIRS) and electronic nose (E-nose) in characterizing fermented milk, focusing on the impact of feeding type and probiotic potential. Three separate trials were conducted to compare the effects of Total Mixed Ration (TMR) cow feeds enriched with polyunsaturated fatty acids against control feeds. Milk samples, collected from the feeding trials, were fermented with three Lactobacillus strains categorized based on their probiotic potential: moderate (M), non-probiotic (N), and probiotic (P). The probiotic (P) strain exhibited distinct biochemical changes that were easily identifiable by both technologies. The NIRS and E-nose datasets were analysed separately to highlight the individual strengths and unique contributions of each technique in discriminating sample attributes. Specific NIRS wavelengths (1600–1800 nm), associated with unsaturated fatty acids like oleic and linoleic acids, acted as reliable markers for distinguishing milk samples based on the feeding type, while the 1300–1600 nm range helped differentiate strains. E-nose analysis identified volatile compounds such as hexanal and 1-hexen-3-one, formed from the oxidative degradation of unsaturated fatty acids, highlighting the impact of bacterial strains and milk composition on aroma and flavor. The fatty acid profile, particularly the unsaturated fatty acids and their derivatives, played a crucial role in strain and diet selection, offering valuable insights into the development of fermented milk products with specific probiotic characteristics.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111376"},"PeriodicalIF":5.6,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143851380","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}

{"title":"Impact of amplicon length on the identification of edible oils based on real-time PCR","authors":"Kai Chen ,&nbsp;Bin Xiao ,&nbsp;JianZhi Luo ,&nbsp;XueWei Yuan ,&nbsp;Juan Zhang ,&nbsp;Songxue Wang ,&nbsp;Rui Zhang ,&nbsp;Nan Wang ,&nbsp;LiQiang Liu ,&nbsp;AiKe Li ,&nbsp;Ailiang Chen","doi":"10.1016/j.foodcont.2025.111372","DOIUrl":"10.1016/j.foodcont.2025.111372","url":null,"abstract":"<div><div>Edible oil adulteration is a significant food safety concern in today's food fraud landscape. DNA-based detection methods emerging as the most reliable approach for identifying adulterated products. However, the processed oil matrix contains only trace amounts of highly degraded DNA, which significantly increases the difficulty of DNA extraction and greatly reduces the success rate of PCR amplification. To address these technical challenges, we designed species-specific primers for amplicons of varying lengths and systematically evaluated their performance in real-time PCR using DNA extracted from soybean, peanut, and rapeseed oils, followed by application in adulterated oil detection. All primer sets demonstrated high specificity, sensitivity and, most importantly, equal amplification efficiency. Results indicated that shorter amplicons were consistently detectable across all three vegetable oils, while longer amplicons were more likely to yield false negatives in real-time PCR reactions. Soybean oil showed CT values of 29 (74 bp) versus 38 (170 bp), peanut oil exhibited a CT value of 31 (54 bp) with no amplification for 86 bp, and rapeseed oil displayed a CT value of 34 (66 bp) with no signal for 101 bp. The use of shorter primers successfully facilitated the detection of adulterated oil.These findings suggest that amplicon length being a critical determinant for reliable DNA-based identification and authentication of edible oils. Thus, designing amplicons within the 50–80 bp range can significantly enhance the success rate of DNA-based identification and authentication of edible oils.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111372"},"PeriodicalIF":5.6,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143844241","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}

{"title":"Physicochemical, nutritional, microbiological, and cytotoxic properties of freshly-squeezed raspberry fruit juice treated by cold atmospheric pressure plasma, operated in a flowing mode","authors":"Anna Dzimitrowicz ,&nbsp;Piotr Jamroz ,&nbsp;Magda Caban ,&nbsp;Agata Motyka-Pomagruk ,&nbsp;Aleksandra Bielawska-Pohl ,&nbsp;Wojciech Sledz ,&nbsp;Dominik Terefinko ,&nbsp;Weronika Babinska-Wensierska ,&nbsp;Ewa Lojkowska ,&nbsp;Piotr Cyganowski ,&nbsp;Aleksandra Klimczak ,&nbsp;Pawel Pohl","doi":"10.1016/j.foodcont.2025.111373","DOIUrl":"10.1016/j.foodcont.2025.111373","url":null,"abstract":"<div><div>Consumption of different types of freshly squeezed fruit juices increased in the past few years. In this view, impeding the process of their spoilage is an economic and healthcare-associated challenge. Thus, here we applied cold atmospheric pressure plasma (CAPP) for elimination of microorganisms from a freshly squeezed raspberry juice (RJ), as we believe that the CAPP-mediated food preservation may be a tempting alternative for the juice-processing sector. Also the physicochemical, nutritional, microbiological and cytotoxic properties of the CAPP-treated RJ have been revealed. The CAPP-exposure of RJ led to 99.3 % reductions in the total viable count of natural microflora present in RJ. In terms of the artificially-inoculated sterile RJ, the proposed approach led to elimination of 100 % and 73.2–79.5 % of <em>Escherichia coli</em> and <em>Saccharomyces cerevisiae</em> cells, respectively. The so-treated RJ retained physicochemical and nutritional properties. In more detail, the pH of RJ was estimated as 2.74 ± 0.01 and 2.72 ± 0.03 for the untreated and the CAPP-treated RJ, respectively. Considering the color, it was found that the overall difference in tint was lower than 1.0, pointing out that the standard observer could not see deviation resulting from the CAPP-treatment of RJ. The volatile compounds profile, non-volatile compounds profile, and the determined concentrations of elements showed that in the studied RJ samples, mainly hexyl-hydroxyperoxidate, as well as Al, Ba, Ca, Cu, Fe, K, Mn, Na, Sr, and Zn were detected. Interestingly, the RJ subjected to CAPP exhibited cytotoxicity towards human colon adenocarcinoma (Caco-2) cell lines. The herein-proposed RJ processing method might be applicable for achievement of longer storage periods for freshly squeezed juices.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111373"},"PeriodicalIF":5.6,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143904139","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}