LWT - Food Science and Technology最新文献

{"title":"Influence of skin maceration and Torulaspora delbrueckii inoculation on white wine production: changes in fermentation dynamics and wine composition","authors":"Candela Ruiz-de-Villa ,&nbsp;Violeta García-Viñola ,&nbsp;Daniel Schorn-García ,&nbsp;Montse Poblet ,&nbsp;Albert Bordons ,&nbsp;Cristina Reguant ,&nbsp;Nicolas Rozès","doi":"10.1016/j.lwt.2025.118608","DOIUrl":"10.1016/j.lwt.2025.118608","url":null,"abstract":"<div><div>Innovative approaches in white wine production, including extended skin contact and malolactic fermentation (MLF), are gaining attention for their potential to enhance wine complexity. This study examines how skin contact during alcoholic fermentation (AF), fermentation temperature, and yeast inoculation strategies impact white wine composition, focusing on <em>Torulaspora delbrueckii</em> (Td) behavior.</div><div>Physicochemical analyses confirmed spontaneous MLF in Td-fermented wines, linked to indigenous <em>Oenococcus oeni</em>. Metabolomic and volatile analysis, through PCA and ASCA, revealed that vinification style was the primary driver of wine composition, specially influencing phenolic acids and Krebs cycle metabolites. Skin-fermented wines showed higher levels of phenolic compounds, especially at higher temperatures. Td fermentation reduced hydroxycinnamic acids, likely improving MLF compatibility. Notably, 2-isopropylmalic acid (2-IPMA) was detected, with higher concentrations in skin-fermented wines at elevated temperatures.</div><div>Td-fermented wines underwent spontaneous MLF, progressing faster than in controls, likely due to reduced medium-chain fatty acids and increased mannoproteins. These findings highlight the potential of Td to facilitate MLF by improving the biochemical environment for <em>O. oeni</em>, although spontaneous MLF requires careful management. Nineteen <em>O. oeni</em> genotypic profiles were identified, with the M2 profile persisting through AF and spontaneous MLF, and the C5 profile predominating in wines inoculated with OoVP41. Sensory analysis revealed that wines fermented with Td exhibited distinct aromas, such as tropical, pear, and terpenic notes, especially in skin-fermented wines.</div><div>This work underscores how specific winemaking strategies can modulate fermentation dynamics and wine composition, offering new insights into the role of <em>T. delbrueckii</em> in skin-fermented and white wine production.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118608"},"PeriodicalIF":6.6,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326866","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 malting on endosperm texture of Type 1 non-tannin sorghum grains and functional properties of the malted flour","authors":"E.D. Mbock,&nbsp;K.G. Duodu,&nbsp;M.N. Emmambux","doi":"10.1016/j.lwt.2025.118596","DOIUrl":"10.1016/j.lwt.2025.118596","url":null,"abstract":"<div><div>The effect of malting on endosperm texture and functional properties of the malted flour of two Type I sorghums (red and white phenotypes) was studied. Malting modified the endosperm of the two sorghums with a partial change from corneous to floury type, possibly due to the increased activity of α-amylase. The sprouted red sorghum grains appeared to have a higher proportion of floury endosperm than white sorghum grains. This could be attributed to the increased synthesis and activity of hydrolytic enzymes, such as α-amylase, which break down starch to provide energy for the germinating embryo, ultimately boosting the germinative energy of red sorghum. The α-amylase activity triggered during malting increased the sugar content and decreased the viscosity of starch during the pasting of the malted flour, suggesting starch depolymerisation. The degradation of starch decreased their ability to absorb water (water absorption index) and increased water-soluble compounds (water solubility index) in the medium. The action of protease enzymes in digesting some of the protein bodies and matrix surrounding the starch could also increase the accessibility of the starch to amylase enzymes. Malting is a promising green, traditional food processing technique to enhance the end-use quality of sorghum during processing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118596"},"PeriodicalIF":6.6,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145323427","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":"Upcycling tea residue into plant-based emulsifiers via enzymatic polysaccharide degradation and protein structural modulation","authors":"Zexin Lin ,&nbsp;Jie Zhou ,&nbsp;Han Wei ,&nbsp;Xiaoyan Lai ,&nbsp;Yanyan Zhang ,&nbsp;Chen Zhang","doi":"10.1016/j.lwt.2025.118600","DOIUrl":"10.1016/j.lwt.2025.118600","url":null,"abstract":"<div><div>Tea residue, a tea processing by-product, yields alkaline-extracted proteins with limited emulsifying capacity due to strong interactions with polysaccharides such as pectin and cellulose. A polysaccharide-targeted enzymatic strategy was developed by systematically comparing carbohydrases, proteases, and transglutaminase (TG). Selected carbohydrases (Viscozyme® L, pectinase, cellulase) effectively disrupted protein–polysaccharide complexes, enhancing the emulsifying activity index (EAI) by 2.4-fold compared to untreated controls (<em>P</em> &lt; 0.05), and significantly outperforming proteases and TG. Mechanistic analysis showed that polysaccharide degradation reduced ionic and hydrogen bonding (&gt;90 %), exposed hydrophobic groups (220 % increase in free sulfhydryl), and promoted β-sheet formation (up to 56 %), facilitating dense interfacial film formation. Dialysis experiments revealed that removing small peptides and pectin fragments (&lt;3 kDa) increased α-helix content (to 27 %) but impaired emulsification, while retention of oligosaccharides improved stability via viscosity and steric hindrance. This enzymatic approach offers a sustainable and structure-guided pathway to convert food processing waste into clean-label, plant-based emulsifiers, contributing to the functional valorization of agro-industrial by-products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118600"},"PeriodicalIF":6.6,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145277960","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":"Lysozyme and carvacrol as food-safe antimicrobials synergistically eradicate Salmonella by disrupting TCA cycle and amino acid utilization","authors":"Xun Huang ,&nbsp;Yingmei Wu ,&nbsp;Chengqi Li ,&nbsp;Shugang Li ,&nbsp;Xin Li ,&nbsp;Yu He ,&nbsp;Yingqun Wu ,&nbsp;Qun Huang ,&nbsp;Fang Geng ,&nbsp;Xiefei Li","doi":"10.1016/j.lwt.2025.118604","DOIUrl":"10.1016/j.lwt.2025.118604","url":null,"abstract":"<div><div>Based on the limited bactericidal effect of lysozyme (LYZ) alone against <em>Salmonella</em>, this study significantly enhanced the bactericidal activity of LYZ by adding carvacrol (Car). Plate counting, growth curve analysis, and scanning electron microscopy confirmed that the LYZ-Car combination significantly inhibited bacterial growth and caused severe morphological damage. Mechanistic investigations revealed that the combined treatment increased outer membrane permeability by approximately 1.6-fold and elevated intracellular reactive oxygen species (ROS) levels by 1.9-fold. Furthermore, ATPase activity and ATP content were markedly suppressed, showing reductions of 1.5-fold and 1.4-fold, respectively, indicating severe disruption of energy metabolism. Metabolomics analysis identified 129 significantly altered metabolites and revealed profound disturbances in 16 key metabolic pathways, with amino acid metabolism and the TCA cycle being the most severely affected. These quantitative results confirm that the LYZ-Car combination effectively inhibits and eradicates <em>Salmonella</em>, offering a promising strategy for enhancing food safety.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118604"},"PeriodicalIF":6.6,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263352","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":"Properties, structural characterization of ozone-induced esterified starch for Pickering emulsions","authors":"Qingyun Lyu ,&nbsp;Jiahui Wang ,&nbsp;Xing Wang ,&nbsp;Lijie Zhu ,&nbsp;Lei Chen ,&nbsp;Xi Chen ,&nbsp;Wenping Ding","doi":"10.1016/j.lwt.2025.118592","DOIUrl":"10.1016/j.lwt.2025.118592","url":null,"abstract":"<div><div>A green preparation method for dual-modified starch via ozonation and ferulic acid (FA) esterification was proposed. Unlike traditional chemical modification (e.g., acid hydrolysis or toxic cross-linking agents), it uses no harmful reagents, works under mild conditions, produces clean by-products, and significantly reduces environmental burden. Ozone oxidation - FA esterified corn starch (FAO) was used as a stabilizer for Pickering emulsions, and its structure, functionality, and emulsion properties were systematically analyzed. The results shows that ozonation introduced carboxyl/carbonyl groups into corn starch, destroyed its crystalline structure, and formed surface micro-pits and cracks, thereby significantly improving the esterification efficiency of FA. This synergistic modification reduces the hydrophilicity of CS, with the contact angle of CS increasing from 28.6° to 73.5°. FAO-2 exhibits the optimal thermal stability (T_p = 72.31 °C, ΔH = 13.5 J/g). Moreover, the Pickering emulsion prepared with FAO-2 shows the highest stability, featuring the lowest Turbiscan Stability Index (TSI = 0.21). Rheology analysis confirmed the gel-like behavior (tan δ = 0.082) and shear resistance of FAO-2. This study confirmed that ozonation and FA esterification can synergistically enhance starch performance, providing a new approach for the development of green and efficient emulsion stabilizers.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118592"},"PeriodicalIF":6.6,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263824","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":"Molecular mechanisms of improving high internal phase emulsions stability of soy protein isolate and konjac glucomannan complexes fabricated with dynamic ultra-high pressure","authors":"Chang-Yue Ma ,&nbsp;Chen Wang ,&nbsp;Xu-Mei Wang ,&nbsp;Jun Liu ,&nbsp;Zong-Cai Tu ,&nbsp;Yan-Hong Shao","doi":"10.1016/j.lwt.2025.118593","DOIUrl":"10.1016/j.lwt.2025.118593","url":null,"abstract":"<div><div>This study investigates the effectiveness and underlying mechanisms of dynamic ultra-high pressure (DUHP)-modified soy protein isolate (SPI) and konjac glucomannan (KGM) complexes in stabilizing high internal phase emulsions (HIPEs). The DUHP treatment of SPI enhanced its molecular structure, exposing hydrophobic amino acids that facilitated the formation of a stable non-covalent complex with KGM. The stability of these complexes primarily arises from the synergistic interactions of hydrogen bonds and van der Waals forces. The interaction between DUHP-treated SPI and KGM was significantly improved, leading to HIPEs stabilized by 0.4 % KGM exhibiting smaller droplet sizes and superior emulsifying properties. The enhanced interfacial adsorption capacity of these complexes enabled a more uniform and effective distribution at the oil-water interface, which significantly increased the viscoelasticity of the emulsion. This improvement helps to prevent droplet aggregation and merging while also enhancing thermal stability. Furthermore, the DUHP treatment promoted non-covalent interactions between SPI and KGM, enhancing the interfacial activity of the complexes and facilitating the formation of a robust three-dimensional network structure. This structural enhancement contributes to the overall stability of HIPEs. The findings of this study offer valuable insights into the use of DUHP technology as a means to improve the stability of HIPEs.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118593"},"PeriodicalIF":6.6,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263836","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":"Co-encapsulation of Lactiplantibacillus plantarum and Clostridium tyrobutyricum in gelatin-xylan microcapsules for high-yield butyric acid production: Preparation and in vitro assessment","authors":"Zhipeng Zhou ,&nbsp;Zhijia Liu ,&nbsp;Chuanqi Chu ,&nbsp;Yujie Zhong ,&nbsp;Junjie Yi ,&nbsp;Tao Wang","doi":"10.1016/j.lwt.2025.118599","DOIUrl":"10.1016/j.lwt.2025.118599","url":null,"abstract":"<div><div>Butyric acid, a key biomarker of intestinal health, can be efficiently synthesized through a synergistic fermentation system utilizing xylan as a substrate and a co-culture of <em>Lactiplantibacillus plantarum</em> and <em>Clostridium tyrobutyricum</em>. In this study, we developed a novel gelatin–xylan-based probiotic microcapsule delivery system to enhance probiotic stability and butyric acid production. The system was fabricated via Maillard reaction-mediated conjugation followed by spray drying. Physicochemical characterization confirmed that the microcapsules exhibited a uniform particle size distribution and stable surface charge properties. Importantly, gelatin–xylan encapsulation significantly improved the storage stability and survival of <em>L. plantarum</em> and <em>C. tyrobutyricum</em>, maintaining a viable bacterial count of 7 log CFU/mL after 4 h of simulated gastrointestinal digestion. Furthermore, <em>in vitro</em> fecal fermentation showed that the co-encapsulation system produced 0.92 g/L butyric acid, which was 6.57-fold higher than that of the non-encapsulated group. Microbial community analysis further revealed that the formulation selectively enriched beneficial genera, including <em>Lactobacillus</em>, <em>Clostridium</em>, <em>Bifidobacterium</em>, and <em>Sutterella</em>. Collectively, these findings highlight the dual functionality of the engineered microcapsules in enhancing butyric acid production and modulating gut microbial composition.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118599"},"PeriodicalIF":6.6,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263833","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":"Microbiota succession from grape epidermis to wine and its impact on volatile compounds in spontaneous and inoculated fermentation of Marselan wine from Yanqi Basin, Xinjiang","authors":"Lili Li ,&nbsp;Doudou Guo ,&nbsp;Shuhua Xue ,&nbsp;Dihong Quan ,&nbsp;Huafeng Yang ,&nbsp;Hecheng Meng","doi":"10.1016/j.lwt.2025.118598","DOIUrl":"10.1016/j.lwt.2025.118598","url":null,"abstract":"<div><div>Marselan wine is a highly popular red wine variety. However, the microbial terroir and its impact on volatile profiles during industrial-scale spontaneous (SF) and inoculated (IF) fermentation of Marselan wine in China's core wine regions remain poorly characterized. This study investigated microbial community dynamics from Marselan grape epidermis to fermentation in Yanqi Basin, Xinjiang, and compared volatile compound profiles in IF and SF as well as analyzed their correlations. The results revealed that microbial community composition and structure shifted during the growing stage and fermentation. Bacteria genera <em>Achromobacter</em>, <em>Pedobacter, Lactobacillus</em> and fungi <em>Cladosporium</em>, <em>Alternaria</em> and <em>Filobasidium</em>, dominated the grape epidermis. The bacterial community was more diverse during SF, and yielded a greater variety of volatile compounds in SF (65) than in IF (47). However, IF produced a higher volatile compound content (341578.53 μg/L) than SF (301889.28 μg/L). β-Damascenone exhibited the highest OAVs, with a higher level in SF (194.6) than in IF (184.4). SF uniquely produced ionone, while IF uniquely produced linalool. Key indigenous microorganisms contributed to volatile substances included <em>Saccharomyces</em>, <em>Aspergillus</em>, <em>Achromobacter</em>, <em>Lactobacillus</em>, <em>Leuconostoc</em>, <em>Methylobacterium-Methylorubrum</em>, <em>Gluconobacter</em>, <em>Acinetobacter</em>, <em>Vogesella</em>, <em>Talaromyces</em> and <em>Cladosporium.</em> This work provides insights into the microbial terroir and aroma formation of Marselan wine in Xinjiang, establishing a scientific basis for harnessing indigenous microbiota to enhance wine typicity and quality in China's wine industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118598"},"PeriodicalIF":6.6,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263826","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":"Estimating ash content in wheat flour using visible-near infrared hyperspectral imaging and machine learning methods","authors":"Mohammad Hossein Nargesi,&nbsp;Kamran Kheiralipour","doi":"10.1016/j.lwt.2025.118591","DOIUrl":"10.1016/j.lwt.2025.118591","url":null,"abstract":"<div><div>The quality of baked products is highly depending on the quality of wheat flour. Ash content is a key indicator of the flour extraction rate and plays a crucial role in evaluating flour quality and classification. Traditional methods for determining flour ash have destructive nature, time-consuming processes, and require skilled persons. In the present research, visible-near infrared hyperspectral imaging was employed as a non-destructive approach to estimate the ash content of wheat flour. The samples were prepared from the flour of Tufton and Berberd breads and their ash levels were determined through standard chemical tests. After acquiring hypercubes, they were processed by developing an algorithm in MATLAB software. The selected effective wavelengths using principal component analysis for Taftoon flour were 493.84, 652.59, 725.35, 826.23, 872.53, 894.85, and 944.46 nm, and for and Barbari flour were 422.73, 601.33, 746.85, 789.84, 803.07, 896.51, and 941.16 nm. Predictive models were then developed using artificial neural networks and partial least squares regression. The performance results of the two models showed prediction accuracies of 98.96 and 97.05 % for Tafton flour, and 99.55 and 92.27 % for Barbari flour, respectively. The findings also demonstrated that combining hyperspectral imaging with machine learning models can be applied for the accurate, rapid, and non-destructive estimation of flour ash content. This integrated approach presents a promising alternative to traditional quality control methods in food processing industries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118591"},"PeriodicalIF":6.6,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263891","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":"Foaming natural deep eutectic solvents (FNADES) based on natural sweeteners and its solubilization effect for food applications","authors":"Zhaojin Zhang ,&nbsp;Ruirui Li ,&nbsp;Qianfeng Chen ,&nbsp;Subhan Mahmood ,&nbsp;Shun Yao","doi":"10.1016/j.lwt.2025.118594","DOIUrl":"10.1016/j.lwt.2025.118594","url":null,"abstract":"<div><div>In this study, several foaming novel natural deep eutectic solvents (FNADESs) were successfully prepared from two natural sweeteners of mogroside and stevioside, and their potential as surfactants was identified in the food field. The physicochemical/spectral properties and thermal stability of the synthesized FNADESs were characterized before use. Surface activity of the DESs was comprehensively determined based on critical micelle concentration, emulsifying ability, foaming capacity, and wettability. The FNADESs derived from these natural glycosides exhibited excellent surface activity and were applied for the solubilization of squalene in aqueous solution, with the stevioside–sorbitol (Ste-Sor) achieving a solubilization rate of 3302 ± 294 %. The solubilization mechanism of Ste-Sor for squalene was explored using computational chemistry, revealing that the primary interactions involved are hydrogen bonds and van der Waals forces. The zebrafish assay confirmed that the synthesized DESs showed unobvious toxic effect. The anti-wrinkle and antioxidant properties of squalene and synthesized tripeptide diaminobutyroyl benzylamide diacetate (Syn-ake) were evaluated, showing that squalene dissolved in Ste-Sor had a wrinkle-reducing effect of 50.1 ± 19.2 %, and the aqueous solution of the peptide exhibited 53.8 ± 12.8 % wrinkle-reducing ability; the radical scavenging rate of squalene at 1 mmol/L was 16.0 ± 1.1 %, while Syn-ake showed 0.8 %.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118594"},"PeriodicalIF":6.6,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263351","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}