LWT - Food Science and Technology最新文献

{"title":"Comparative study on the improvement effect of salt and kansui on the gluten network weakening induced by ferulic acid in wheat dough","authors":"Peiyan Li ,&nbsp;Menghan Chang ,&nbsp;Weiwei Qi ,&nbsp;Qianqian Liu ,&nbsp;Zhouya Bai ,&nbsp;Denglin Luo ,&nbsp;Yuanyuan Chen ,&nbsp;Chonghui Yue ,&nbsp;Xuepeng Lv","doi":"10.1016/j.lwt.2025.118048","DOIUrl":"10.1016/j.lwt.2025.118048","url":null,"abstract":"<div><div>In this study, the effects of salt (NaCl, KCl) and kansui on the weakening of the gluten network induced by ferulic acid (FA) in wheat dough and its molecular mechanism were systematically investigated. The effects of salt and kansui on the water distribution, rheological properties, microstructure, and gluten protein of FA dough were analyzed. The results showed that FA destroyed the continuity of the gluten network, reduced the proportion of β-sheet and disulfide bond content by 15.3 % and 3.37 μmol/g, respectively, and significantly weakened the hardness, elasticity, and cohesion of dough. 1.5g/100g inhibited the negative effect of FA through the ion shielding effect, promoted the cross-linking of β-sheet structure and disulfide bond, and enhanced the order and compactness of the gluten network. Kansui promotes the migration of free water to bound water and induces the aggregation of gluten protein molecular chains by enhancing electrostatic and hydrophobic interactions, forming a uniform and dense network structure, which significantly improves the viscoelastic modulus and texture characteristics. This study reveals that salt and kansui can effectively alleviate the damage of FA to gluten network through differential molecular mechanisms, which offers a theoretical foundation for the development of functional high-nutrition flour products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118048"},"PeriodicalIF":6.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335639","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":"Quality changes, diversity and virulence of Aeromonas spp. in the refrigerated Meretrix meretrix and Paphia undulata clams","authors":"Suriya Palamae ,&nbsp;Jirakrit Saetang ,&nbsp;Mingkwan Yingkajorn ,&nbsp;Yadong Zhao ,&nbsp;Bin Zhang ,&nbsp;Jun Tae Kim ,&nbsp;Soottawat Benjakul","doi":"10.1016/j.lwt.2025.118046","DOIUrl":"10.1016/j.lwt.2025.118046","url":null,"abstract":"<div><div><em>Aeromonas</em> spp. are opportunistic and widespread bacteria recognized as emerging human pathogens and spoilage bacteria in aquatic foods. These bacteria, often present in undercooked seafood, pose health risks to consumers. This study aimed to assess the prevalence and virulence of <em>Aeromonas</em> spp. in fresh Asian hard clam (HC) and baby clam (BC) along with their refrigerated (HC-R and BC-R) counterparts. A total of 124 isolates were obtained from <em>Aeromonas</em> medium base supplemented with ampicillin. Identification using the API 20 NE kit and MALDI-TOF/MS confirmed that 102 isolates (82 %) belonged to the <em>Aeromonas</em> genus. MALDI-TOF/MS further identified these isolates as <em>A. hydrophila</em> (35 %), <em>A. veronii</em> (23 %), and others (42 %). Refrigerated clams exhibited greater microbial diversity than fresh counterparts. Among them, 34 isolates were randomly selected and tested for virulence profiling. Hemolysis was observed by 61.8 % (21/34) of isolates, while 8.8 % (3/34) displayed protease activity. 16S rRNA sequencing revealed that refrigerated storage altered microbial communities by increasing spoilage-associated genera like <em>Vibrio</em>, <em>Shewanella</em>, <em>Vagococcus</em>, <em>Lactococcus</em>, and <em>Aeromonas</em>. Both fresh and refrigerated clams contained pathogenic and spoilage-associated <em>Aeromonas</em> spp., highlighting the need for stringent seafood processing, storage, and handling measures. Proper cooking and hygiene practices are essential to mitigate health risks from <em>Aeromonas</em>-contaminated clams.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118046"},"PeriodicalIF":6.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144329705","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":"A promising starter strain for enhanced soy milk fermentation: Improving stability and flavor by mitigating beany flavor while enriching fruity aromas","authors":"Yue Zhao ,&nbsp;Mei Bai ,&nbsp;Dan Wang ,&nbsp;Lai-Yu Kwok ,&nbsp;Jicheng Wang ,&nbsp;Zhihong Sun","doi":"10.1016/j.lwt.2025.118021","DOIUrl":"10.1016/j.lwt.2025.118021","url":null,"abstract":"<div><div>This study evaluated the potential of <em>Lactobacillus delbrueckii</em> subsp. <em>bulgaricus</em> (<em>L. bulgaricus</em>) M-58, isolated from naturally fermented sour yak milk in Mongolia, as a starter culture for soy milk fermentation. It compared the performance of <em>L. bulgaricus</em> M-58 to that of the commercial starter culture 904-vege, assessing fermentation efficiency along with stability, metabolomic profiles, and sensory qualities of the resultant fermented soy milks over 21 days of storage. Key parameters included the TURBISCAN stability index, rheological properties, texture, viscosity, water-holding capacity, and volatile/non-volatile metabolite profiles, which were analyzed via gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry. Soy milk fermented with <em>L. bulgaricus</em> M-58 exhibited superior stability, as evidenced by lower TURBISCAN stability index values, enhanced gel structure formation, and improved texture measurements, including water-holding capacity and consistency. Metabolomics analyses revealed significant reductions in beany flavor-associated compounds, including hexanal, hexanol, phenylacetaldehyde, linoleic acid, and linolenic acid. Moreover, there was an increase in succinic acid, which mitigated the beany flavor. Notably, levels of desirable volatile metabolites, such as phenylethyl alcohol and acetophenone, were elevated, imparting appealing fruity, citrus, and rose aromas. Additionally, <em>L. bulgaricus</em> M-58 significantly degraded indigestible oligosaccharides (raffinose and stachyose) and increased riboflavin, contributing to improved nutritional value. The findings highlight <em>L. bulgaricus</em> M-58 as a promising candidate for producing high-quality, consumer-friendly fermented soy milk with enhanced sensory and functional properties. Future research should explore dynamic changes during fermentation, optimize processing conditions, and assess scalability for industrial applications, supporting innovation in plant-based foods and sustainable nutrition.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118021"},"PeriodicalIF":6.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144329762","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":"Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification","authors":"Ali Zein Alabiden Tlais ,&nbsp;Elisabetta Trossolo ,&nbsp;Alessandro Stringari ,&nbsp;Giulia Gramenzi ,&nbsp;Pasquale Filannino ,&nbsp;Daniela Pinto ,&nbsp;Marco Gobbetti ,&nbsp;Raffaella Di Cagno","doi":"10.1016/j.lwt.2025.118030","DOIUrl":"10.1016/j.lwt.2025.118030","url":null,"abstract":"<div><div>This study aimed to harness the potential of olive oil mill wastewater (OMWW) through fermentation, unlocking its polyphenolic content and associated health benefits. Given the harsh condition of OMWW for microbial growth, we hypothesized that its combination with <em>Chlorella vulgaris</em> (CHL) as a protein source could enhance microbial adaptation and fermentation outcomes. The primary objective was to investigate how the synergy between OMWW and CHL, mediated by fermentation, could improve the bioavailability of phenolic compounds and proteins, ultimately creating functional ingredients for bread fortification. All yeast and especially lactic acid bacteria (LAB) strains used as starters were able to grow and effectively utilized sugars when OMWW was mixed with <em>C. vulgaris</em>. The interactions between proteins and phenolics and the impact of fermentation on their bioavailability were analyzed. The resulting fermented OMWW-CHL mixtures exhibited promising nutritional and anti-fungal profiles, suitable for fortifying wheat bread. By replacing half of the water fraction in bread making, the fermented OMWW-CHL mixture enhanced sensory attributes and delayed mold contamination. The enriched free phenolic profile of fortified breads may have a positive contribution to a balanced diet.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118030"},"PeriodicalIF":6.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321412","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":"Effect of cations on the properties of high moisture textured vegetable protein: from the perspective of Hofmeister effect","authors":"Jingwen Ren ,&nbsp;Menghan Liu ,&nbsp;Yiting Guo ,&nbsp;Xueqing Zhu ,&nbsp;Yawei Zhang ,&nbsp;Hongzhou An","doi":"10.1016/j.lwt.2025.118037","DOIUrl":"10.1016/j.lwt.2025.118037","url":null,"abstract":"<div><div>High-moisture textured vegetable proteins (HMTVPs) prepared from twin-screw extrusion technology has been considered as a promising substitute for animal protein. In this study, systemic measurements were used to characterize influence of salts containing ions of Hofmeister series (KCl and CaCl₂) on the behavior of textural and physical properties, water distribution and migration, and microstructure formation in HMTVPs. The results showed that the added ions notably influenced the interactions between plant proteins. The addition of Ca²⁺ could promote ordered arrangement and alignment of plant protein due to the directly interactions between ion and protein chains, leading a fibrous structure with enhanced texturization degree (up to 1.46). Differently, the enhanced effects in K⁺-contained system could only be observed at certain concentration and the characteristics present a fluctuant trend. Notably, an optimized microstructure was obtained in Ca²⁺-contained system. With this work, we provided insight into the Hofmeister series ions on physicochemical properties of HMTVPs for developing more suitable quality for future applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118037"},"PeriodicalIF":6.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313249","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":"Effect of combined low-temperature plasma pretreatment and modified atmosphere packaging on the quality characteristics and microbial community of sous vide Solenocera crassicornis","authors":"Lucheng Wang ,&nbsp;Yintao Zhou ,&nbsp;Shanshan Shui ,&nbsp;Wenxiong Zheng ,&nbsp;Ronglin Yang ,&nbsp;Soottawat Benjakul ,&nbsp;Shucheng Liu ,&nbsp;Bin Zhang","doi":"10.1016/j.lwt.2025.118018","DOIUrl":"10.1016/j.lwt.2025.118018","url":null,"abstract":"<div><div>The quality changes of red shrimp (<em>Solenocera crassicornis</em>) muscles during 30 d of refrigeration at 4 °C were compared by evaluating physicochemical properties and microbial diversity. The peeled (1) and shell-on (2) shrimp were grouped by three processing methods: VLS1 and VLS2 (vacuum packaging (VP), low-temperature plasma (LTP), then sous vide (SV)), VSL1 and VSL2 (VP, SV, then LTP), and MLS1 and MLS2 (modified atmosphere packaging (MAP), LTP, then SV). During prolonged chilled storage, the <em>b∗</em> values, pH, cooking loss (CL), total viable count (TVC), and TVBN in peeled and shell-on shrimp muscles decreased, and the <em>L∗</em> values, <em>a∗</em> values, elasticity, water-holding capacity (WHC), and moisture content (MC) increased, while shearing force and chewiness initially climbed and then decreased. Among the three methods, MLS best preserved shrimp quality. Furthermore, High-throughput sequencing (HTS) showed decreased microbial richness and diversity in both peeled and shell-on shrimp with longer chilled storage. <em>Proteobacteria</em> and <em>Firmicutes</em> were the dominant phyla, with <em>Pseudomonas</em> and <em>Achromobacter</em> as the main genera in both muscle tissues. Moreover, correlation analysis showed that the growth of <em>Pseudomonas</em>, <em>Psychrobacter</em>, and <em>Carboxylicivirga</em> was closely linked to various physicochemical factors. This study helps understand red shrimp quality deterioration during refrigeration and supports new preservation methods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118018"},"PeriodicalIF":6.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144338307","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":"Comparative analysis of flavoromic and metabolomic profiling differences between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork","authors":"Jing Chen ,&nbsp;Xiaofan Tan ,&nbsp;Yize Weng ,&nbsp;Ruixue Zhao ,&nbsp;Hongli Che ,&nbsp;David M. Irwin ,&nbsp;Shuyi Zhang ,&nbsp;Bojiang Li","doi":"10.1016/j.lwt.2025.118040","DOIUrl":"10.1016/j.lwt.2025.118040","url":null,"abstract":"<div><div>This research aimed to identify different flavors and metabolites between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork. In this study, the meat quality of RFN and PSE meat was examined, which showed that drip loss, shear force and meat color (<em>L∗</em> value) of PSE meat were markedly higher than those for RFN meat. A total of 1545 flavor compounds were identified in RFN meat and PSE meat, of which 126 had differential abundance between the two types of meat. Furthermore, 19 aroma compounds had ROAV values greater than 1. Metabolomic analysis identified 32 metabolites that had different abundances between RFN and PSE meat. KEGG enrichment analysis of these differential metabolites yielded marked enrichments in 30 signaling pathways including purine metabolism and FoxO signaling pathway. The results of this research identify new perspective into biomarkers flavor compounds and metabolites that differ between RFN and PSE pork.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118040"},"PeriodicalIF":6.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144329706","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":"Exploring operational parameters and key characteristics in extraction and purification of rubber tree (Hevea brasiliensis) seed protein using the hierarchical Osborne method and ultrafiltration technology","authors":"Meiyu Zheng ,&nbsp;Fenfen Lei ,&nbsp;Lei Chen ,&nbsp;Yue Mu ,&nbsp;Jin Zhang ,&nbsp;Shu Wang ,&nbsp;Yong Yang ,&nbsp;Bin Li ,&nbsp;Zhigang Hu ,&nbsp;Dongping He ,&nbsp;Sihong Zhang ,&nbsp;Li Zhou","doi":"10.1016/j.lwt.2025.118039","DOIUrl":"10.1016/j.lwt.2025.118039","url":null,"abstract":"<div><div>The present study investigated the fractionation and purification of protein fractions in rubber trees (<strong><em>Hevea brasiliensis</em></strong>) seed meal using a combination of the Osborne hierarchical extraction method and ultrafiltration membrane purification technology. The protein content of the meal was measured at 21.5 ± 1.3 g/100g. Analysis revealed the presence of 17 amino acids, including 7 essential amino acids. The predominant protein fractions identified were albumin (8.1 g/100g) and glutelin (16.2 g/100g). Following ultrafiltration purification, the protein fractions exhibited purity levels exceeding 90 g/100g. Molecular weight analysis indicated variability among the four protein fractions, with weights falling within the range of 10–55 kDa. Notably, the rubber seed albumin and globulin displayed higher molecular weights and compact structures compared to gliadin and glutelin, which exhibited larger and looser structures. These findings offer valuable insights into the extraction, purification, and potential utilization of rubber tree seed meal as a potential protein source in food or animal feed applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118039"},"PeriodicalIF":6.0,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144290849","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":"An effective strategy to improve the bioaccessibility of oleanolic acid in self-constructed water-in-oil emulsions: oil phase gelation based on octacosanol","authors":"Benyang Li ,&nbsp;Zhikai Li ,&nbsp;Chenjia Li ,&nbsp;Xuan Huang ,&nbsp;Jie Yu ,&nbsp;Qin zhang ,&nbsp;Feiyun Li ,&nbsp;Chaoxi Zeng","doi":"10.1016/j.lwt.2025.118041","DOIUrl":"10.1016/j.lwt.2025.118041","url":null,"abstract":"<div><div>Self-constructed W/O emulsions were used as effective oral delivery systems for triterpenoids. Whether stabilization by gelation of the oil phase can improve the delivery of emulsions needs further investigation. In this work, we used the bioactive substance (Octacosanol, Octa) as the oil gelator and the typical triterpenoid (Oleanolic acid, OA) as the stabilizer to prepare the water-in-oleogel emulsion delivery system. Results demonstrated that increasing Octa concentration induced the formation of a denser needle-like crystal network within the oleogel, accompanied by enhancing thermal stability and excellent storage stability of the emulsion. Furthermore, the gelator concentration can be modulated to gel properties. Following Octa-induced oil phase gelation, droplets in the water-in-oleogel emulsion system exhibited reduced particle sizes upon entering the simulated intestinal fluid phase, accompanied by a higher lipid digestion degree, accelerated digestion rate, and increased OA bioaccessibility. This study not only advances food-grade solutions for OA oral delivery but also offers a paradigm for constructing simplified delivery systems that leverage intrinsic bioactive properties to minimize exogenous additives.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118041"},"PeriodicalIF":6.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144290851","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":"Cellulose nanocrystals/CaCO3 nanocomposites facilitated fabrication of Pickering emulsions: Role of CaCO3 in tailoring emulsion behaviors and performance","authors":"Hailian Wu ,&nbsp;Zijian Xiao ,&nbsp;Nan Xiao,&nbsp;Huiqiong Wu,&nbsp;Zishu Dong,&nbsp;Qimeng Fan,&nbsp;Huimi Zhong,&nbsp;Yiru Tu,&nbsp;Zhe Li,&nbsp;Liangshan Ming","doi":"10.1016/j.lwt.2025.118042","DOIUrl":"10.1016/j.lwt.2025.118042","url":null,"abstract":"<div><div>Cellulose nanocrystals (CNC) and CaCO₃ particles are biocompatible and pH-responsive as stabilizers for Pickering emulsions (PE), respectively, yet with limited emulsification and abrupt release. To enhance performance and achieve controlled release, this study introduces <em>Mosla chinensis</em> essential oil (EO)-loaded PE stabilized by CNC/CaCO₃ (CNC/Ca) nanocomposites, demonstrating superior stabilization and pH-responsiveness. Characterization results (FT-IR, TG, XRD, XPS, three-phase contact angle, AFM, and TEM) reveal that CaCO₃ modulates CNC properties, including electric charge, thermal stability, crystallinity, contact angle, roughness, elastic modulus, and structure. The CNC/Ca nanocomposite improves encapsulation efficiency, viscosity, and long-term stability of the emulsion, fostering particle network formation. The encapsulation efficiency of CNC2/Ca2-PE was as high as 91.18%. Except for CNC1/Ca2-PE, all CNC/Ca-PE showed physical stability up to 120 days. <em>In vitro</em> release and gastrointestinal tract simulations show CNC/Ca-PE's rapid EO release and pH-controlled behavior through shell/network disruption. In addition, CNC/Ca-PE had a positive effect on antimicrobial activity. This research underscores the zeta potential of CNC/Ca nanocomposites in designing highly stable and controlled drug release PE systems for targeted delivery.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118042"},"PeriodicalIF":6.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296986","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}