European Food Research and Technology最新文献

{"title":"Year-to-year differentiation of black tea through spectroscopic and chemometric analysis","authors":"Hilal Yorulmaz,&nbsp;Cagri Cavdaroglu,&nbsp;Ozge Donmez,&nbsp;Arda Serpen,&nbsp;Banu Ozen","doi":"10.1007/s00217-024-04650-5","DOIUrl":"10.1007/s00217-024-04650-5","url":null,"abstract":"<div><p>The compositions of food products such as tea can vary significantly from one harvest year to another, primarily due to factors such as shifting climatic conditions, and plant periodicity. These fluctuations in composition can significantly affect the overall product quality. Spectral methods combined with chemometric techniques can provide efficient tools to monitor and assess these variations. In this study, 205 black tea samples from two consecutive harvest years were analyzed using mid-infrared, UV–visible, and fluorescence spectroscopy. Mid-infrared spectra were collected for both infused and powdered samples, while only the infused samples were used for the other spectroscopic methods. The study used partial least-square discriminant (PLS-DA) and orthogonal partial least-square discriminant analyses (OPLS-DA) to differentiate samples by harvest year. These models, applied after various data transformations, achieved high correct classification rates. Mid-infrared spectroscopic data yielded rates of 93.33% and 90.33% for powdered and infused samples, respectively. Fluorescence and UV–visible spectra also showed excellent prediction accuracy, with success rates of 98.3% and 100%. The results indicate that these spectroscopic methods, combined with chemometric differentiation, are valuable tools for monitoring year-to-year changes in black tea.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"535 - 544"},"PeriodicalIF":3.0,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04650-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761757","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":"Improvements in the aromatic composition of Tempranillo Blanco grapes after being sprayed with three concentrations of urea either at pre-veraison or veraison","authors":"Rebeca Murillo-Peña,&nbsp;José María Martínez-Vidaurre,&nbsp;Teresa Garde-Cerdán","doi":"10.1007/s00217-024-04653-2","DOIUrl":"10.1007/s00217-024-04653-2","url":null,"abstract":"<div><p>Primary aromas are important to define the quality of grapes and wines. This work studied the effect of the foliar application of urea in Tempranillo Blanco grapevines. The goal was to assess the effect of applying three doses of urea at two phenological stages (pre-veraison and veraison) on the volatile composition of Tempranillo Blanco grapes, during two seasons. The urea treatments did not have an impact on the vineyard yield or general parameters of the grapes. Nevertheless, these treatments modified the grape volatile composition. Specifically, the lower urea dose improved terpenoids, C₁₃ norisoprenoids, and benzenoid compounds. The application moment had a slight effect on grape volatile compounds. Moreover, the concentration of some terpenoids increased when urea was applied at veraison. Climatic conditions, especially warm and dry weather, were the main factors that modified the volatile compounds, stimulating the synthesis of C₁₃ norisoprenoids and benzenoid compounds. Consequently, foliar applications of low urea concentrations could be an interesting viticulture practice in order to improve volatile compounds in Tempranillo Blanco musts.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"559 - 574"},"PeriodicalIF":3.0,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04653-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761759","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":"Coumarin contents of tonka (Dipteryx odorata) products","authors":"Andreea Claudia Toma,&nbsp;Simone Stegmüller,&nbsp;Elke Richling","doi":"10.1007/s00217-024-04648-z","DOIUrl":"10.1007/s00217-024-04648-z","url":null,"abstract":"<div><p>Tonka <i>(Dipteryx odorata)</i> is a plant native in tropical Africa. The tonka fruits contain a kernel, commercialized as tonka beans. These kernels are known to contain coumarin, a natural flavoring compound widely used in foods and pastries, beverages, and cosmetics. Coumarin is known to be liver toxic and therefore authorities have regulated its contents in foods and alcoholic beverages. The purpose of this study was to quantify the concentration of coumarin in different foods and beverages that contain tonka beans or were prepared thereof. The tonka beans itself or the products thereof were extracted with methanol and these extracts were analyzed using a HPLC-UV/Vis method. We have extracted and measured 20.4 ± 0.4 to 43.4 ± 0.9 mg coumarin per gram in six samples of tonka beans. In sugars aromatized with tonka (<i>n</i> = 3) 0.2 ± 0.0 mg/g of coumarin were observed and in two pastes produced from tonka 0.6 ± 0.0 mg/g were determined. A handcrafted ‘Tonka Gin’ was containing 2.2 ± 0.0 mg/L. Based on the non-observed-adverse-effect level (NOAEL) for hepatotoxicity in animal experiments, the Scientific Panel on Food Additives Flavorings, Processing Aids and Materials in Contact with Food (AFC) established a Tolerable Daily Intake (TDI) of 0.1 mg/kg bw (body weight) coumarin. We suggest to critically evaluate whether the TDI could be exceeded by consuming the products tested containing coumarin.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"513 - 517"},"PeriodicalIF":3.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04648-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761680","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":"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":"Interactive effects of solvent extraction and drying methods on LC-ESI-QTOF-MS/MS-based characterization of bioactive phenolics and antioxidant activities in duckweed (Wolffia globosa)","authors":"Nitesh Kumar Yadav,&nbsp;Arun Bhai Patel,&nbsp;Sampa Baidya,&nbsp;Pradyut Biswas","doi":"10.1007/s00217-024-04647-0","DOIUrl":"10.1007/s00217-024-04647-0","url":null,"abstract":"<div><p>The combination of drying methods and solvent media used profoundly impact quantitative and qualitative recovery, as well as the concentration of specific spectra of bioactive compounds. The study evaluated individual and interactive impacts of drying methods and solvent media on bioactive compounds and bioactivities from <i>Wolffia globosa</i> (wolffia), namely phenolics, flavonoids, carotenoids, tannins, vis-à-vis antioxidant activities with an aim to determine the best combination for the target bioactive spectra. The bioactive compounds from oven dried (OD), sun dried (SD) and freeze dried (FD) wolffia were extracted using three solvent media viz. 100% ethanol, 50% aqueous ethanol, and water. The results indicated that combination of FD and 100% ethanol yielded the highest quantity of total phenolic content (TPC; 830.40 mg GAE/g), total flavonoid content (TFC; 91.02 mg QE/g), total tannin content (TTC; 18.44 mg TAE/g), total carotenoid content (TCC; 2.34 mg/g), chlorophyll-a (Chl-a; 17.95 mg/g), and exhibited the highest DPPH⋅ (74.01%), ABTS+⋅ (79.66%) and FRAP (1545.87 µM FeSO₄/g) antioxidant activities. The highest chlorophyll-b (Chl-b; 5.75 mg/g) was found in FD samples extracted with water. Significant individual as well as interactive impacts of drying methods and solvent media were evident for extraction yield, total phenolic compounds and total tannin content and antioxidant activities namely DPPH &amp; FRAP. However, only individual impacts but no interactive effects were evident with respect to TFC, TCC, and ABTS+⋅ antioxidant activity. This study demonstrated that FD combined with 100% ethanol extraction effectively preserved majority of unstable bioactive compounds and antioxidant activities. Metabolite profiling of extracts from differently dried samples for 100% ethanol identified 67 unique compounds, including 12 phenolic acids, 20 flavonoids, and 35 other polyphenols, with 44, 30, and 35 unique compounds in FD, SD, and OD, respectively. This study demonstrated that FD combined with 100% ethanol extraction was highly effective in preserving unstable bioactive compounds and antioxidant activities.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><img></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"493 - 512"},"PeriodicalIF":3.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143761681","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}