Food Quality and Preference最新文献

{"title":"Consumers’ beliefs about health and taste attributes of ready-to-eat breakfast cereals predict consideration of nutritionally differentiated subsets of products","authors":"Henriette Gitungwa,&nbsp;Christopher R. Gustafson","doi":"10.1016/j.foodqual.2024.105300","DOIUrl":"10.1016/j.foodqual.2024.105300","url":null,"abstract":"<div><p>Inaccurate beliefs about product attributes may lead consumers to omit items from consideration in complex choice environments that they would have wanted to consider if their beliefs were accurate. Inaccurate beliefs about food attributes are well documented. Here, we examine how consumers’ beliefs about health, taste, and price attributes of food products affect the set of products they consider during the choice process. We analyze the set of products participants considered in an experiment on food choice in a choice environment featuring dozens of ready-to-eat breakfast cereals. We examine the role that participants’ beliefs about health, taste, and price attributes of products in each potential set play in predicting attention to products. Our findings show that beliefs about taste and health significantly influence people’s choices of the product set to view. Believing that products in a particular set were relatively healthier or tastier than products in an alternative set positively predicted the choice to view that set of products. This has important implications for policies that require product comparison to be effective, such as information on nutrition facts panels or changing relative prices via taxes or subsidies. If individuals hold inaccurately negative health beliefs about a product, they may omit that product from consideration, which will prevent them from comparing that product with alternatives they do examine. Thus, belief-driven inattention to products may reduce the effectiveness of policies aiming to promote healthier food choices through the application of taxes or subsidies by preventing comparison of nutritionally diverse products.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105300"},"PeriodicalIF":4.9,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324002027/pdfft?md5=9cb6cf70a40ecf2e67494573fa3ef9ab&pid=1-s2.0-S0950329324002027-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141993169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cross-cultural differences and acculturation in affective response and sensory perception: a case study across Chinese immigrants and local consumers in New Zealand","authors":"Amanda Dupas de Matos ,&nbsp;Ao Chen ,&nbsp;Robyn Maggs ,&nbsp;A. Jonathan R. Godfrey ,&nbsp;Maheeka Weerawarna N.R.P. ,&nbsp;Joanne Hort","doi":"10.1016/j.foodqual.2024.105299","DOIUrl":"10.1016/j.foodqual.2024.105299","url":null,"abstract":"<div><p>Understanding cross-cultural variation in perception is essential for identifying culture-specific factors impacting product acceptability. While immigrants may initially maintain their preferences, acculturation levels vary. To understand to what extent immigrants can be used as a proxy to model overseas markets, this study investigated short (CHS) and long-term (CHL) Chinese immigrant responses to plain yoghurts compared to New Zealand (NZ) Europeans (E). Three groups (CHS, CHL and NZE, n = 222) evaluated liking of, emotional response to, and sensory perception of 10 plain yoghurts. Groups liked yoghurts similarly. Notably, NZE rated emotions lower than both immigrant groups, with a few exceptions. Both Chinese groups rated most emotions similarly, but CHL rated some closer to NZE. Positive emotions correlated with higher liking scores. However, cross-cultural differences existed for ‘guilty’ which was associated with yoghurts liked by NZE; and for ‘wild’ and ‘mild’ associated with yoghurts disliked by both immigrant groups. Citation proportions for some sensory attributes differed among all groups, dependent on the sample. But level of acculturation between immigrant groups was limited. Sweetness, vanilla, stone fruit and cream flavours, smoothness, and creaminess drove liking across all groups, whereas only the Chinese valued umami, undoubtedly due to positive associations with it. Some effects of acculturation for long-term immigrants were evident, but responses were often closer to their short-term counterparts. Therefore, immigrants in general provide a useful proxy for measuring consumer responses in early stages of product development for this overseas market, but with consideration of their residence time in the host culture.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105299"},"PeriodicalIF":4.9,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324002015/pdfft?md5=98414d0ac74288e9de2c6e9960e056ea&pid=1-s2.0-S0950329324002015-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142002427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multisensory interactions: The influence of context on beverage and soundtrack pairing","authors":"Mathilde Vandenberghe-Descamps ,&nbsp;Brendon Mizener ,&nbsp;Hervé Abdi ,&nbsp;Sylvie Chollet","doi":"10.1016/j.foodqual.2024.105297","DOIUrl":"10.1016/j.foodqual.2024.105297","url":null,"abstract":"<div><p>In everyday life, the environment that surrounds us plays a key role in perception and emotions. Environments can influence positively or negatively food perception and liking. However, very few studies have investigated the interaction between our five senses in specific contexts. The aim of the present study was to explore multisensory interactions in context using auditory and gustatory stimuli. A hundred and eleven participants were recruited and tested in one out of three different contexts: 1) laboratory condition, 2) in a bar context, and 3) in an auditorium (playing classical music). For the bar and auditorium context, the sessions took place in an immersive room. For each context, participants were asked to taste one beer while listening to a musical excerpt, and to rate liking, harmony, and familiarity of the beer-excerpt association. In addition, liking and familiarity of the beers and the excerpts were rated separately. Results showed that 1) the harmony evaluation of beer-excerpt pairs could be separately explained by the sensory characteristics of beers and the music; 2) Participants in the musical context evaluated the pairs differently: pairs were more harmonious, preferred and judged more familiar in the musical context than in the laboratory and the bar contexts. The present study helps understanding the sensory dominance of one sense over the other senses and gives insights for marketing research as it shows that context not only influences consumer behavior but also products evaluation.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105297"},"PeriodicalIF":4.9,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997449","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":"Sensory and consumer science: A complex, expanding, and interdisciplinary field of science","authors":"Sara R. Jaeger ,&nbsp;Herbert L. Meiselman ,&nbsp;Davide Giacalone","doi":"10.1016/j.foodqual.2024.105298","DOIUrl":"10.1016/j.foodqual.2024.105298","url":null,"abstract":"<div><p>This paper proposes an updated, contemporary definition of Sensory and Consumer Science. We do so based on survey results from 221 professionals, meaning that the definition represents more than our personal views. Specifically, the proposed definition is: “Sensory and Consumer Science is an interdisciplinary field that encompasses sensory-only research and consumer-centric studies, focusing both on responses to specific products and consumer behaviour more generally. While the field is primarily centred on food, it also extends to non-food items. Researchers employ both quantitative and qualitative methods to conduct their studies. Sensory and Consumer professionals engage in both basic academic research and applied commercial research, operating within an increasingly global and multicultural context.” All aspects of this definition were endorsed by a majority of the professionals participating in the surveys, and some aspects were nearly universally accepted. A longer version of the definition is also proposed, which helps to explain/elaborate on the different elements. We urge further discussion and refinement of the short and long definitions. This may lead to further variants that are narrower/broader in scope depending on personal and professional preferences and context.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105298"},"PeriodicalIF":4.9,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324002003/pdfft?md5=0eea72d65aab5a1b4d64c1287c799f8c&pid=1-s2.0-S0950329324002003-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141993168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A food well-being index for sustainable eating behavior: Construction, validation, and implementation","authors":"Yating Tian ,&nbsp;Jörg Henseler","doi":"10.1016/j.foodqual.2024.105295","DOIUrl":"10.1016/j.foodqual.2024.105295","url":null,"abstract":"<div><p>Food well-being is critical in food marketing and sustainability, yet identifying its key sources and validating them against overall well-being remains challenging. Food marketers struggle to assess contributable factors in strategic decisions. Enhancing Food well-being boosts consumer happiness and sustainability, but lacks a standardized evaluation method. This study introduces a novel Food Well-Being Index (FWBI) embedded in a nomological net using composite-based structural equation modeling to identify key sources of consumer happiness and compare performance across composite variables to promote healthier and more sustainable eating habits. Data from 401 participants are analyzed using partial least squares composite structural equation modeling. Participants provide ratings on 56 statements in the questionnaire, forming the basis for the indicators. An importance-performance matrix analysis is applied to capture important indicators and their performances.</p><p>Results reveal individual and environmental well-being as the most salient drivers of food-related happiness, while social well-being demonstrates higher performance. These dimensions are underpinned by motivations for health and environmental responsibility and moderating food well-being to encourage sustainable consumption behaviors.</p><p>This empirical study contributes to marketing research and practice in three ways. First, it calibrates the FWBI and identifies key indicators of food well-being. Second, it validates the relevance of food well-being and its impact on overall well-being. Third, it conducts an importance-performance matrix analysis, illustrating how managers in different sectors can use the FWBI to identify essential aspects in food production, design, and retailing, and improve products and services. Therefore, this study has significant implications for sustainability-oriented marketing strategies</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105295"},"PeriodicalIF":4.9,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001976/pdfft?md5=8cea9d6a970d62fad0ae9fc9e65c5b61&pid=1-s2.0-S0950329324001976-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142013033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Greenwashing in food labelling: Consumer deception by claims of climate neutrality and the importance of an interpretative labelling approach","authors":"Denise Dreist ,&nbsp;Anke Zühlsdorf ,&nbsp;Achim Spiller ,&nbsp;Sarah Kühl","doi":"10.1016/j.foodqual.2024.105294","DOIUrl":"10.1016/j.foodqual.2024.105294","url":null,"abstract":"<div><p>Approaches to climate labelling are gaining significant importance in food marketing. Labels that are based on carbon offsets are becoming increasingly popular. However, offsetting-labels have been criticized as misleading and are subject to accusations of greenwashing. The proposal of the EU Green Claims Directive therefore requires companies to substantiate claims. This study employs a consumer survey (n = 2,109) using a between-subjects and within-subjects design to explore how German participants evaluate the climate impact of six food products (ranging from low to very high) through five distinct climate labels: (1) ‘climate-neutral’ (without any declaration), (2) ‘climate-compensated’, (3) ‘climate-neutral and CO₂-compensated product’ (declaration according to the proposed EU Green Claims Directive), (4) informative labels indicating the actual climate impact as a numeric carbon footprint (kg CO₂eq/kg of food) or (5) as an interpretative traffic light-like label. Except for the numeric indication of the carbon footprint (4) and the traffic light (5), all climate labels significantly skewed perceptions of a food’s climate impact positively, compared to the control group without any label. The effect was sometimes even stronger for highly involved consumers. In contrast, the interpretative traffic light climate label helps to correctly assess the climate impact. In summary, green claims such as ‘climate-neutral’ can be misleading by fostering a false perception of a food’s climate impact, even when the compensatory character is explained or justified close to the claim. This challenges the approach of the draft European Green Claims Directive, which posits that additional information (‘substantiation’) is sufficient to avoid misconceptions.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105294"},"PeriodicalIF":4.9,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142020909","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":"Improving inclusion of people with reduced intellectual abilities in consumer testing","authors":"G. López-Font ,&nbsp;M.C. Suárez-Figueroa ,&nbsp;C. Chaya","doi":"10.1016/j.foodqual.2024.105296","DOIUrl":"10.1016/j.foodqual.2024.105296","url":null,"abstract":"<div><p>Nowadays, the inclusion of people with reduced intellectual abilities (PWRIA) in all areas of life is being pursued, but so far, there are no specific guides and tests for this population group to be considered while conducting consumer tests. However, consumer tests need to be adapted to be really inclusive of PWRIA in the consumer panels. The aim of this paper was to develop different methodological adaptations to promote the inclusion of PWRIA in sensory consumer tests and to test the adaptations in consumers from the PWRIA group. For this purpose, different scales commonly used in sensory science were adapted to a specific population group with reduced intellectual abilities (RIA). In addition, the utility of the adapted scales was tested by comparing the responses of this consumer group when testing a set of biscuits with those of a control group. Moreover, several modifications of standard questionnaires were tested, such as the use of alternative coding methods of the samples and the use of easy-to-read (E2R) writing rules. No evidence was found on the negative effect of using three-digit number codes in the RIA group, indicating that the specific target group used in this study does not need to replace three-digit number codes for sample identification. A skewed distribution of responses (‘benevolent bias’) was found in the evaluation of samples by the RIA group compared with the control group, indicating the use of non-parametric tests for data analysis.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105296"},"PeriodicalIF":4.9,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001988/pdfft?md5=a5ae516ddd480a783feabf279362a2e6&pid=1-s2.0-S0950329324001988-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Do Mexican consumers really care about hen welfare? Understanding their attitudes, constraints and willingness to pay for cage-free eggs","authors":"Laura X. Estévez-Moreno ,&nbsp;Morris Villarroel ,&nbsp;Genaro C. Miranda-de la Lama","doi":"10.1016/j.foodqual.2024.105292","DOIUrl":"10.1016/j.foodqual.2024.105292","url":null,"abstract":"<div><p>Mexico has the highest per capita egg consumption in the world and ranks fifth in international egg production. Currently, there is a lack of data on consumer attitudes towards the welfare of laying hens (WLH) and their willingness-to-pay-a-price-premium (WTPPP) for cage-free eggs. To address this gap, a survey was conducted among 1040 Mexican egg consumers in different shopping venues. The average level of concern about hen welfare was 8.6/10, with higher levels of concern among female respondents and those aged 50 and over. Consumers agreed on the impact of welfare conditions on egg quality and the need for hens to be able to express natural behaviors. However, they lacked sufficient information about existing regulations and how hens are reared. At least 54% of consumers were willing to pay a price premium for cage-free eggs and could be further categorized into three groups based on the percentage of price premium they were willing to pay. Gender and age were significant factors differentiating consumer attitudes towards hen welfare at the socio-demographic level. However, these attitudes did not determine WTPPP for cage-free eggs. In contrast, education level played a crucial role in determining WTPPP, but not attitudes towards WLH. Our results indicate that paying premiums for cage-free eggs is insufficient to drive the industry’s conversion to cage-free housing systems for egg production. Rather, a strategy should be implemented to provide consumers with reliable information about alternative production systems to cages and their positive and negative impacts on WLH.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105292"},"PeriodicalIF":4.9,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001940/pdfft?md5=eaa30268aa5282b4dfd538e7d28ecb9f&pid=1-s2.0-S0950329324001940-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142007073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An investigation on the interplay between Front-of-Pack nutritional labels and plastic packaging materials in healthy foods","authors":"Marco Francesco Mazzù ,&nbsp;Carmela Donato ,&nbsp;Veronica Marozzo","doi":"10.1016/j.foodqual.2024.105291","DOIUrl":"10.1016/j.foodqual.2024.105291","url":null,"abstract":"<div><p>Over the last decades, Front-of-Pack Nutritional Labels (FOPLs) have been introduced in multiple forms as a strong signal to support consumers in making more informed and healthier food choices. Limited attention has been devoted to how such labels interact with other package cues in affecting customers’ food selection processes. Our research aims to investigate the under-explored topic of how the interplay between Front-of-Pack Nutritional Labels and package material affects food quality perception.</p><p>By exploring the case of healthy foods in plastic packages through a multi-method research approach, we demonstrate across 3 studies (N=524) that healthy foods (e.g., cereals, salads) packed in plastic packages featuring FOPLs (<em>versus</em> no FOPLs) are perceived as more trustworthy by consumers, moreover we showed that compared to directive labels like the Nutri-Score, non-directive labels such as the NutrInform Battery increase perceived trust in the packaging material, which in turn generates higher perceptions of food health quality. Furthermore, we found that this effect is magnified when the plastic food packaging contains virtuous elements signaling sustainability. This research advances existing knowledge on food labels by offering new insights into their role as external cues that affect not only perceptions of food quality but also perceptions of packaging materials. This includes materials like plastic, which are negatively evaluated by consumers but are in some cases essential for food storage and preservation.</p><p>Our findings provide valuable insights for both policymakers and managers aiming at designing initiatives to promote healthy food in the presence of packaging materials perceived as unhealthy or unsustainable.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105291"},"PeriodicalIF":4.9,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001939/pdfft?md5=7baacc87f45d721e8019b33c22f1514b&pid=1-s2.0-S0950329324001939-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141984541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of anhedonic traits on snack food consumption and interoception of food-related pleasure and bodily sensations","authors":"Chanette Frederiksen ,&nbsp;Derek Victor Byrne ,&nbsp;Raymond C.K. Chan ,&nbsp;Barbara Vad Andersen","doi":"10.1016/j.foodqual.2024.105282","DOIUrl":"10.1016/j.foodqual.2024.105282","url":null,"abstract":"<div><p>Human eating behaviour is driven by the need to secure energy demands and the desire for pleasure. Signals from the body guide this behaviour, relying on the ability to sense internal sensations. Impaired interoception has been linked to unhealthy eating habits. However, the impact of anhedonia (reduced ability to experience pleasure) on interoception and eating behaviour has not yet been studied and could enhance our understanding of eating behaviour. We conducted a cross-sectional study using self-report measures on 309 Chinese consumers with high (n = 150) and low (n = 159) anhedonic traits to explore differences in interoceptive experiences of snack food consumption. Specifically, we investigated interoceptive awareness, intuitive eating, and food-related pleasure using validated questionnaires. Additionally, we examined snack intake frequency, drivers of snack food consumption and post-ingestive sensations using self-developed questionnaires. We hypothesised that individuals with high anhedonic traits would exhibit low interoceptive awareness and lower intensity of interoceptive sensations linked to snack food consumption. Consistent with our hypotheses, low interoceptive awareness and intuitive eating were observed in individuals with high anhedonic traits. Furthermore, individuals with high anhedonic traits reported lower food-related pleasure, lower healthy snack intake frequency, and lower intensity of post-ingestive sensations for healthy snacks compared to the group with low anhedonic traits. Differences detected between groups were mainly detected for healthy snacking and not unhealthy snacking. Understanding how anhedonic traits relate to food pleasure and bodily sensations related snack consumption can provide novel insights and clarify focus areas for developing strategies supporting interoceptive awareness for long-term dietary behaviour changes.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"122 ","pages":"Article 105282"},"PeriodicalIF":4.9,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001848/pdfft?md5=506398910f07421fb65122c6c2874cd0&pid=1-s2.0-S0950329324001848-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141942926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}