European Food Research and Technology最新文献

{"title":"Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts","authors":"Natalia Villar,&nbsp;Francisco Pérez-Nevado,&nbsp;Ana I. Andrés,&nbsp;Jesús García-Parra,&nbsp;Manuel Ramírez,&nbsp;M. Esperanza Valdés,&nbsp;Daniel Moreno","doi":"10.1007/s00217-024-04646-1","DOIUrl":"10.1007/s00217-024-04646-1","url":null,"abstract":"<div><p>Autochthonous and mixed cultures of selected yeasts (<i>Saccharomyces</i> and non-<i>Saccharomyces</i>) are used to produce wines with unique physical, chemical, and sensory characteristics. High hydrostatic pressure (HHP) is being used in fermented beverages industries to eliminate undesired microorganisms. The aims of this study were (a) to determine the effect of HHP on a multivarietal must, (b) to analyze the effect of different yeast starter inocula (<i>Saccharomyces cerevisiae</i>,<i> Torulaspora delbrueckii</i> and a mixed culture of both yeasts) on the kinetics fermentation and the characteristics of rosé wines obtained. The HHP treatment inactivated the grape wild yeast population, modifiying the total phenolic content, the anthocyanin profile and the chromatic characteristics of treated must. Similar kinetics were observed in fermentations with <i>S. cerevisiae</i> (WSC), and Mix starters (WMIX); however, <i>T. delbrueckii</i> fermentations (WTD) were sluggish. WTD wines showed lower alcohol strength and tanins values, higher dry extract and residual sugar than WSC and WMIX wines. The following trend was observed in the values of different anthocyanin/non anthocyanin ratios WTD &gt; WMIX &gt; WSC; these could influence the color evolution of the wines elaborated. All wines showed similar and typical chromatic values for rosé wines; and not visual differences were perceived by the tasters. WTD showed a different taste with lower scores in acidity, bitterness and astringency. WTD could be considered a very trendy type of beverage: a sweeter, low-alcohol rosé wine, although WMIX had the highest aromatic complexity.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"467 - 482"},"PeriodicalIF":3.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04646-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Soy protein-based protein composite system: gelation, application, and challenges—a review","authors":"Yan Wang,&nbsp;Shuang Zhang,&nbsp;Li Zheng","doi":"10.1007/s00217-024-04623-8","DOIUrl":"10.1007/s00217-024-04623-8","url":null,"abstract":"<div><p>With a growing global population and increasing demand for protein, soy protein may replace animal protein in the future because it is sustainably produced and has a balanced composition of essential amino acids. However, pure soy protein hydrogels have many problems, such as insufficient mechanical properties, which limit the application of soy protein hydrogels in the food field. This article aims to summarize and prospect the gel formation mechanism, gel properties, and applications of soy protein-based protein composites in food. The simple and effective method of protein compositing can improve the gel properties of soy protein. Depending on the specific needs, a suitable gel preparation method is selected to realize the wide application of composite soy protein gel systems in the food industry. In addition, research should continue to explore its combination with high technology to maximize the value of protein. At the same time, it is also important to pay attention to the shortcomings of odor and allergenicity in soy protein, as well as the limitations of the current composites with other proteins to minimize the drawbacks of soy protein and maximize the utilization of protein resources to meet the demand for protein.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"311 - 325"},"PeriodicalIF":3.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Classification of goji berry (Lycium barbarum L.) varieties according to physicochemical and bioactive signature","authors":"Ruben Magro Rubio,&nbsp;María Ramos García,&nbsp;Noelia Nicolás Barroso,&nbsp;Francisco M. Sánchez Iñiguez,&nbsp;María José Rodríguez Gómez,&nbsp;Patricia Calvo Magro","doi":"10.1007/s00217-024-04629-2","DOIUrl":"10.1007/s00217-024-04629-2","url":null,"abstract":"<div><p>Goji berries (<i>L. barbarum</i> L.) are characterised by a high content of bioactive compounds that make them one of the so-called ‘superfoods’. Due to the growing demand for goji berries, a great interest in this crop is being generated in Europe. Therefore, this study determined the physicochemical and bioactive composition of eight varieties of goji berries cultivated in Southwest Spain. Results showed that glucose (13.7–48.6 g 100 g⁻¹) and fructose (13.8–35.2 g 100 g⁻¹) were the major sugars. The main organic acids found were succinic (0.92–2.16 g 100 g⁻¹), tartaric (0.91–2.03 g 100 g⁻¹), and citric (0.36–4.50 g 100 g⁻¹). Carotenoid analysis showed zeaxanthin being the predominant carotenoid compound (279–1044 μg g⁻¹), while the chlorogenic acid (540–1077 μg g⁻¹) was the majority phenolic compound. In addition, antioxidant activity showed values between 6.7 to 17.6 mg Trolox equivalents g⁻¹. Finally, principal component analysis classified the varieties into three groups, which allowed similarities to be established between them. The bioactive knowledge of the varieties in the studied growing area allows maximizing the potential of goji berries as functional products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"355 - 365"},"PeriodicalIF":3.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genome-wide screen of Escherichia coli Keio mutant line identifies genes related to propolis effect","authors":"Esra Dibek,&nbsp;Anara Babayeva,&nbsp;Emine Sonay Elgin,&nbsp;Merve Sezer Kürkçü,&nbsp;Bekir Çöl","doi":"10.1007/s00217-024-04642-5","DOIUrl":"10.1007/s00217-024-04642-5","url":null,"abstract":"<div><p>Propolis, a natural bee product and functional food, exhibits potent antimicrobial properties. This study investigates the effect of propolis on <i>Escherichia coli</i> K-12 using the Keio genome-wide knockout mutant line, which contains single deletions of 3985 non-essential genes. 54 mutants showed sensitivity to propolis at sub-lethal concentrations for the wild type strain. The most sensitive mutants lacked the genes related to iron uptake by ferric enterobactin (FepD, FepA), glutamine transport (GlnP) and peptidoglycan recycling (LdcA). Complementation of these mutants with the corresponding genes restored resistance, suggesting that FepD, FepA, GlnP and LdcA play critical roles in providing intrinsic resistance to the antimicrobial effect of propolis. All 54 sensitive mutants were also classified into highly sensitive (HS, n = 4), moderately sensitive (MS, n = 14) and low sensitive (LS, n = 36) based on the level of growth inhibition. EcoCyc and Omics Dashboard analyses showed that the systems most affected by propolis were regulation, cell exterior, central dogma and other pathways. Enrichment of propolis sensitive gene hits using DAVID pathway analysis revealed the importance of ferric-enterobactin transport and metalloaminopeptidase activities. As a result of testing 3985 mutants, this study sheds light on the antimicrobial effect of propolis and the cellular adaptation of <i>E. coli</i> by providing molecular targets and pathways.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"429 - 448"},"PeriodicalIF":3.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of oil-structured materials as alternatives to solid fats using chitin nanofibers","authors":"Wenchang Zhang,&nbsp;Shiyu Wang,&nbsp;Jianhua Lv,&nbsp;Rufei Zou,&nbsp;Mi Wu,&nbsp;Yan Zhao,&nbsp;Fanghao Zheng,&nbsp;Dongwen Liu","doi":"10.1007/s00217-024-04635-4","DOIUrl":"10.1007/s00217-024-04635-4","url":null,"abstract":"<div><p>With the improvement of living standards, people are increasingly demanding a healthy diet. Some of the most popular foods with unique tastes, such as saturated and trans fatty acids, have been found to have negative effects on human health, prompting people to seek their alternatives. In this study, oleogels were prepared to replace these two kind of solid fat using chitin nanofibers, and the influence of nanofiber morphology on oleogels were systematically studied. Firstly, chitin nanofibers were prepared through dissolution, degradation and regeneration processes, and their morphology was adjusted by controlling their molecular weight. SEM and XRD showed that these regenerated nanofibers have damaged microstructure and rearranged network, exhibiting obvious larger lattice plane spacing and smaller crystallite size. Chitin nanofibers with high molecular weight (79.6 kDa) are prone to aggregating into bundles and even form membranes, while nanofibers with reduced molecular weight tend to form locally short-range networks and even aggregate into nanofiber microspheres. When these chitin nanofibers were transferred into camellia oil, they exhibited excellent gelation effects. The resulting oleogels show different rheological properties, among which the oleogel prepared by chitin nanofibers with the medium molecular weight (42.4 kDa) showed the most stable rheological properties. Even at a concentration of only 2.5%, its storage modulus (9072 Pa) and viscosity (7.98 × 10⁵ mPa·s) were much higher than those of the 8% beeswax oleogel and the 13% stearic acid oleogel. In addition, the prepared oleogels all exhibit good thermal stability below 280 °C, and its structural transformation under shear force is independent of the concentration, and is only affected by the morphology of the nanofiber. Our study provides new opportunities for the application of solid fat substitutes in food industry.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"377 - 389"},"PeriodicalIF":3.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04635-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves","authors":"Natalia Marat,&nbsp;Agnieszka Narwojsz,&nbsp;Magdalena Polak-Śliwińska,&nbsp;Marzena Danowska-Oziewicz","doi":"10.1007/s00217-024-04619-4","DOIUrl":"10.1007/s00217-024-04619-4","url":null,"abstract":"<div><p>The main objectives of food processing is to keep perishable food in a stable form that can be stored after the production or to make a raw material more attractive to consumers. In the present study, Japanese quince fruit has been used to produce jams, jellies and candied fruits. Fruit and preserves were analyzed for moisture content, water activity, pH value, colour parameters, total polyphenols and vitamin C contents, antioxidant activity, and only preserves for sensory quality. The processing resulted in a significantly lower content of phenolic compounds in the jams (by about 89% in both 2018 and 2019) and jellies (by about 86% in both 2018 and 2019) compared to fresh fruit. Higher vitamin C concentration (by about by about 5% and 4% in 2018 and 2019, resp.), polyphenols content (19% and 26% in 2018 and 2019, resp.) and antioxidant activity (by about 13% and 26% in 2018 and 2019, resp.) were observed for jellies than jams. A shorter time of fruits candying proved to be a better processing option in terms of total polyphenol content and antioxidant activity. Longer fruit candying time positively affected the retention of vitamin C (15.5% for fruit candied 5 days and 14.2% for fruit candied 3 days) compared to fresh fruit. The fruit processing ensured highly acceptable sensory properties of all investigated products.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"327 - 338"},"PeriodicalIF":3.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilizing isotopic and elemental markers to enhance the authenticity of potatoes","authors":"Elena Ioannou-Papayianni,&nbsp;Constantinos Damaskinos,&nbsp;Maria Tarapoulouzi,&nbsp;Charalampos Louka,&nbsp;Chara Savvidou,&nbsp;Eleni Tzioni,&nbsp;Rebecca Kokkinofta","doi":"10.1007/s00217-024-04632-7","DOIUrl":"10.1007/s00217-024-04632-7","url":null,"abstract":"<div><p>Given the economic importance of potato production, establishing the origin of unknown commercial samples declared as local, is particularly important for both producers and competent authorities. In the study presented here, stable isotopic ratios of deuterium, oxygen, carbon and nitrogen, were determined in order to develop a potato provenance methodology. Isotopic determinations were conducted in an alcohol, preceded by the enzymatic degradation of potato starch using α-amylase to yield soluble dextrins and oligosaccharides. Subsequently, the hydrolyzed potato starch underwent fermentation to produce ethanol, which was then obtained through distillation under controlled conditions. The integration of data obtained from analyzing the D/H isotopic ratios using SNIF-NMR spectroscopy in potato samples for the first time, in conjunction with measurements of the ¹³C/¹²C, ¹⁵N/¹⁴N, and ¹⁸O/¹⁶O ratios via IRMS, yielded a unique isotopic fingerprint for the potato samples under examination. Elemental analysis by ICP-OES also added important information in the dataset. The chemometric analysis by applying OPLS-DA technique, highlighted the parameters of (D/H)_II, δ¹⁸O, R and Cu as the best discriminator markers. The proposed model gave 94.07% correct classification of the samples, regarding their geographical origin. It is believed that the differentiation of local potatoes is related to the unique geological and climatic conditions existing in the island. All the above-mentioned conclusions are very promising, for the protection of local potato production.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"367 - 375"},"PeriodicalIF":3.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04632-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Application of AprX from Pseudomonas paralactis for the improvement of the emulsifying properties of milk, plant and insect protein and estimation of their hydrolysate’s bitter potential","authors":"Veronika Volk,&nbsp;Jacob Ewert,&nbsp;Miriam Longhi,&nbsp;Timo Stressler,&nbsp;Lutz Fischer","doi":"10.1007/s00217-024-04644-3","DOIUrl":"10.1007/s00217-024-04644-3","url":null,"abstract":"<div><p>Protein properties can be modified by selective enzymatic hydrolysis. In this study, the alkaline metalloendopeptidase AprX (Serralysin; EC 3.4.24.40) from <i>Pseudomonas paralactis</i> was used for the tailored hydrolysis of different food proteins resulting in the production of protein hydrolysates with improved emulsifying properties. Sodium caseinate, wheat gluten and buffalo worm protein were used for AprX hydrolysis at 40 °C and pH 8 to cover a spectrum of different protein sources. A maximum degree of hydrolysis (DH) of 13.1 ± 0.2%, 14.2 ± 0.1% and 20.7 ± 0.1% was reached for sodium caseinate, wheat gluten and the worm protein, respectively. The corresponding hydrolysate properties were analyzed regarding their particle size, peptide composition, solubility, viscosity, surface hydrophobicity and interfacial tension. The emulsifying properties were investigated by the oil-droplet size, ζ-potential and stability of emulsions prepared from the hydrolysates. Using partially hydrolyzed sodium caseinate (DH = 10.6%) as an emulsifier lead to an eightfold increase of the emulsion stability (t_1/2 = 180 ± 0 min) compared to unhydrolyzed sodium caseinate. The emulsion stability using wheat gluten hydrolysates (DH = 11.9%) was increased 30-fold (t_1/2 = 45 ± 5 min). Simultaneously, the solubility of gluten was increased by 60%. Buffalo worm hydrolysates (DH = 14.6%) had a twofold (t_1/2 = 85 ± 5 min) increased emulsion stability. In conclusion, AprX can be used to improve the solubility and emulsifying properties of food proteins at a relatively high DH.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"449 - 465"},"PeriodicalIF":3.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04644-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Mid-infrared spectroscopy and physicochemical analyses in the characterization of coffee roasting stages","authors":"Danieli Grancieri Debona,&nbsp;Lucas Louzada Pereira,&nbsp;José Maria Rodrigues da Luz,&nbsp;Marcos Valério Vieira Lyrio,&nbsp;Cleidiana Vieira Guimarães,&nbsp;Marinalva Maria Bratz Simmer,&nbsp;Barbara Zani Agnoletti,&nbsp;Roberta Quintino Frinhani,&nbsp;Emanuele Catarina da Silva Oliveira,&nbsp;Eustáquio Vinicius Ribeiro de Castro","doi":"10.1007/s00217-024-04627-4","DOIUrl":"10.1007/s00217-024-04627-4","url":null,"abstract":"<div><p>The coffee quality results from the interaction of different processes during the production chain, among them roasting. Roasting process can be subdivided into dehydration, roasting, and cooling stages. However, establishing physical and chemical markers for these stages is a complex task, given that sensory perceptions, which can be subjective, are still used for this purpose. This study applied physicochemical parameters, spectroscopy in the mid-infrared region (FTIR) analysis, and chemometric tools to discriminate and establish technical and scientific parameters of the roasting stages of coffee beans. Thus, the objective of this study was to investigate the roasting process of <i>Coffea canephora</i> and <i>Coffea arabica</i> beans using chemical tools to monitor the roast stages. For this, a sample was taken every minute during a roasting period of 17 min for subsequent physical and chemical analyses. The pH, titratable acidity, water activity, colorimetry, and soluble solids, as well as FTIR, were able to discriminate coffee beans according to roasting stages.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"339 - 353"},"PeriodicalIF":3.0,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04627-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Application of various grains shells (coffee husk, cocoa bean husk, rice hull, buckwheat hull) to enhance the mash filtration and sensory characteristics of wheat beer","authors":"Monika Cioch-Skoneczny,&nbsp;Arkadiusz Cempa,&nbsp;Krystian Klimczak,&nbsp;Aleksander Poreda","doi":"10.1007/s00217-024-04638-1","DOIUrl":"10.1007/s00217-024-04638-1","url":null,"abstract":"<div><p>The study explored the potential of using various grain shells (coffee bean husk, cocoa bean husk, rice hull and buckwheat hull) as a filtration aid in wheat beer brewing. The aim of the study was to evaluate the impact of these waste materials on the physicochemical and sensory properties of the resulting beer. This is in line with zero-waste movement, which focuses on reduction of post-production waste products, or their reuse. Different doses of grain shells (50 g and 100 g) were added to the mash, and the resulting worts were compared to a control without any additives. The performed analyses were fermentation dynamics, alcohol content, real extract, free amino nitrogen, titratable acidity, color, and sensory evaluation. Results show that the addition of coffee bean husk, cocoa bean husk, and rice hull positively influenced the overall quality of the beer. However, buckwheat hulls had detrimental effects on sensory characteristics. This study highlights the potential of utilizing waste materials in the brewing industry to both, obtain a beer with desired sensory characteristics, and aid in the filtration process.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"405 - 414"},"PeriodicalIF":3.0,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04638-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}