European Food Research and Technology最新文献

{"title":"Phytochemical characterization and evaluation of anti-inflammatory and anticancer activities of Cistus laurifolius originated propolis","authors":"Ecesu Sezen,&nbsp;Rengin Reis,&nbsp;Yağmur Özhan,&nbsp;Hande Sipahi,&nbsp;Rifat Gimatdin,&nbsp;Ahmet Ceyhan Gören,&nbsp;Hasan Kırmızıbekmez,&nbsp;Etil Guzelmeric","doi":"10.1007/s00217-024-04624-7","DOIUrl":"10.1007/s00217-024-04624-7","url":null,"abstract":"<div><p>Determination of the botanical origin of plant-originated bee products like propolis is a highly crucial task especially for the standardization of the extract and prediction of its health benefits. While there are various propolis types across globe, the existence of two main propolis types originating from black poplar and Eurasian aspen poplar have been revealed in Türkiye up to date. This study focused on the chemical characterization and bioactivities of unique propolis samples which showed a distinct chemical profile from the known types of propolis. Accordingly, the botanical origin of this new type of propolis was determined by comparative analysis of hydroalcoholic extracts of propolis with that of <i>Cistus laurifolius</i> extract by HPTLC. Marker compounds such as luteolin, apigenin, quercetin, and 3-<i>O</i>-methylquercetin were detected in both extracts along with an unknown compound. Moreover, this unidentified compound was purified by successive chromatographic methods and its chemical structure was elucidated as 3,7-<i>O</i>-dimethylquercetin by NMR and MS analyses. Besides, LC-MS/MS was used for the quantification of the compounds. The results of bioactivity studies showed that standardized hydroalcoholic propolis extract led to a decrease in nitrite release from LPS-activated RAW264.7 cells at 10 µg/mL indicating its remarkable anti-inflammatory activity. Additionally, propolis extract showed potent anticancer activity against pancreatic cancer cell lines MIA PaCa-2 in both 2D and 3D models in a concentration-dependent manner. The strongest effect on spheroid size change was observed at the concentration of 1 mg/mL.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"151 - 164"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109129","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":"A novel UHPLC-MS/MS method for the determination of three selenoamino acids in organic selenium supplements and dynamic monitoring in human urine after consumption","authors":"Xinxin Kong,&nbsp;Lingli Zhang,&nbsp;Ling Cai,&nbsp;Shengyu Cheng,&nbsp;Xi-Ling Li,&nbsp;Toufeng Jin,&nbsp;Jun Zhe Min","doi":"10.1007/s00217-024-04625-6","DOIUrl":"10.1007/s00217-024-04625-6","url":null,"abstract":"<div><p>Selenium (Se) is a vital trace element for mammals, but excessive intake can lead to selenium poisoning. To manage Se intake properly, this study developed a novel method using ultra-high performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS). This technique allows the simultaneous detection of three selenoamino acids in supplements. The three selenoamino acids were fully separated within 3 min. The method demonstrated excellent linearity (R² ≥ 0.9993), high sensitivity (detection limits were 2.49–2.92 fmol), and good precision (intraday and interday precision ranged from 2.87 to 13.54%). This study applied this method to analyze the content of selenoamino acids in organic selenium supplements from various sources and to dynamically monitor their absorption and excretion in the body after consumption. The novel approach offers a new strategy for the quality control of selenium-containing supplements and for studying selenium absorption and metabolism.</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 2","pages":"299 - 310"},"PeriodicalIF":3.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108460","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":"Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources","authors":"Keshia Broucke,&nbsp;Simon Van De Walle,&nbsp;Marina Mefleh,&nbsp;Barbara Duquenne,&nbsp;Geert Van Royen,&nbsp;Fatma Boukid","doi":"10.1007/s00217-024-04610-z","DOIUrl":"10.1007/s00217-024-04610-z","url":null,"abstract":"<div><p>The global shift towards plant-based diets underlines the critical need to thoroughly evaluate the nutritional value of alternative proteins to meet dietary requirements. To effectively assess the protein quality, it is crucial to understand its composition and digestibility. Through this study, the protein quality assessment of a panel of proteins deriving from emerging plants (i.e., legumes and cereals) and microalgae sources (n = 8) was conducted. Protein digestibility, analyzed using two different methods and expressed in three different ways, showed a high discrepancy. This suggests that relying on two quantification methods and different ways of result expression can give a broader insight into understanding the protein digestibility of alternative proteins compared to a unilateral approach. The amino acid profiles and digestibility scores of individual proteins revealed that all sources contained limiting amino acids and that none met the dietary requirements. Based on the individual amino acid scores, we conducted theoretical calculations to explore potential protein blends. The optimal blend identified contained no limiting amino acids and included pea protein isolates and corn protein concentrates as the primary components, supplemented with barley protein concentrates, Spirulina, or <i>Nannochloropsis oceanica</i>. These results underscore the importance of protein versatility, demonstrating that strategically blending cereals, legumes, and microalgae can significantly enhance nutritional quality.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"31 - 43"},"PeriodicalIF":3.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108463","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":"Development of an eco-fractionation process for Ricinodendron heudelotii oil to obtain α-eleostearic acid and β-eleostearic acid","authors":"Éric Lacroux,&nbsp;Diakaridja Nikiema,&nbsp;Muriel Cerny,&nbsp;Jean-François Fabre,&nbsp;Zéphirin Mouloungui,&nbsp;Koua Oi Koua,&nbsp;Christine Raynaud,&nbsp;Ané Adjou,&nbsp;Othmane Merah,&nbsp;Romain Valentin","doi":"10.1007/s00217-024-04615-8","DOIUrl":"10.1007/s00217-024-04615-8","url":null,"abstract":"<div><p>The present article studies the transformations and fractionation of the reserve lipids of <i>Ricinodendron heudelotii</i>. The native triglycerides of this oil are composed mainly of conjugated polyunsaturated fatty acids, in particular α-eleostearic acid C18:3 n– 5 (9c, 11t, 13t) at 60%. This particular fatty acid of CLnA family exerts many activities potentially beneficial for health: anti-inflammatory, anti-leukemic, anti-microbial, anti-tumor, anti-ulcer and anti-diabetic. A process for transforming this acid into its isomers β-eleostearic acid and catalpic acid was explored with the aim of obtaining fractions enriched in β-eleostearic acid C18:3 n– 5 (9t, 11t, 13t). The β-eleostearic acid is a fatty acid of great interest because it is even more reactive and more efficient as antioxidant than α-eleostearic acid due to its higher <i>trans</i> content. Isomerization reaction of α-eleostearic acid in oil was carried out using artificial solar radiation treatment. The enrichment of concentrates in β-eleostearic acid was therefore tested using an eco-fractionation process. This process was carried out in two stages. The first step was the <i>Candida rugosa</i> lipase-catalyzed hydrolysis of triglycerides from native or isomerized <i>Ricinodendron heudelotii</i> oil. The second step was fractionation of the reaction medium obtained after hydrolysis. Triglyceride hydrolysis was complete, with a yield of free fatty acids of over 95% after 2 h of reaction. Treatment of the reaction media yielded 3 lipid concentrates with new chemical compositions of polyunsaturated fatty acids: a first concentrate, derived from hydrolysis of the native oil, composed of 60% α-eleostearic acid and 22% linoleic acid, and two other concentrates derived from fractionation of the hydrolysate of the oil isomerized by radiation. One was composed of 34% linoleic acid, 21% β-eleostearic acid, 11% α-eleostearic acid and 6% catalpic acid, and the last concentrate was composed of over 80% β-eleostearic acid. In addition to offering nutritional benefits similar to those of α-eleostearic acid, β-eleostearic acid also offers an interesting physical property: a very high melting point of 72 °C. Such a polyunsaturated fatty acid, which is solid at room temperature, could prove to be a raw material of choice, particularly in the world of food formulation, where manufacturers are looking for replacements with physical properties close to those of palm oil (the melting point of palmitic acid is 62 °C). <i>Ricinodendron heudelotii</i> oil has thus demonstrated its major role as a source of the triptych of α-eleostearic, β-eleostearic and linoleic fatty acids.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"87 - 98"},"PeriodicalIF":3.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04615-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108448","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":"Fusion of machine learning and explainable AI for enhanced rice classification: a case study on Cammeo and Osmancik species","authors":"Ahmet Çifci,&nbsp;İsmail Kırbaş","doi":"10.1007/s00217-024-04614-9","DOIUrl":"10.1007/s00217-024-04614-9","url":null,"abstract":"<div><p>The accurate identification and classification of rice species is critical for increasing crop productivity, quality, and diversity. Traditional rice classification methods involving manual inspection can be time-consuming, costly, and error-prone. This study addresses to address this challenge by exploring the potential of machine learning (ML) models for automated and accurate rice classification. The key objectives of this paper are threefold. First, the study evaluates the discriminative power of various morphological features extracted from rice grain images using feature selection methods. Second, it compares the performance of several ML models, including Artificial Neural Network (ANN), Categorical Boosting (CatBoost), Gradient Boosting (GBoost), k-Nearest Neighbours (k-NN), Logistic Regression (LR), Naïve Bayes (NB), Random Forest (RF), Stochastic Gradient Descent (SGD), Support Vector Machine (SVM), and eXtreme Gradient Boosting (XGBoost), in classifying two rice species (Cammeo and Osmancik). Third, the study implements explainable artificial intelligence (XAI) techniques, namely SHapley Additive exPlanation (SHAP) and Individual Conditional Expectation (ICE) plots, to provide transparency and interpretability into the inner workings and decision-making processes of the ML models. The findings indicate that the LR model achieved the highest classification accuracy, with a rate of 93.1%. Feature analysis identified Major Axis Length, Perimeter, Convex Area, and Area as the most influential features in distinguishing between rice species. This study highlights the successful application of advanced ML techniques in automating industrial rice classification, facilitating automated packaging and quality control processes without the need for human intervention. By improving the efficiency of rice classification and reducing reliance on manual labour, this approach offers significant benefits to both the agricultural industry and food production sectors.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"69 - 86"},"PeriodicalIF":3.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04614-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108449","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":"Low-field 1H-NMR spectroscopy allied with chemometrics for recognition of botanical origin and adulteration of honeys","authors":"Merve Ozbay,&nbsp;Fatma Nur Arslan,&nbsp;Gazi Gorur","doi":"10.1007/s00217-024-04617-6","DOIUrl":"10.1007/s00217-024-04617-6","url":null,"abstract":"<div><p>In this work, the potential of cryogen-free low-field ¹H-NMR spectroscopy combined with chemometrics was examined to authenticate honeys based on their botanical origin and to determine the presence and content of low-priced sugar syrups in genuine honeys. The multivariate classification data algorithms of PCA, HCA and SIMCA were constructed over the integrated data of benchtop NMR spectroscopy, by using 95 genuine honey samples from 15 different types of monofloral, polyfloral and honeydew honeys. The supervised PLS-R models were also constructed to identify quantitative detection limits for the cheap sugar syrups in adulterated honey–sugar syrup sample sets. The monofloral honeys were especially forecasted with an accuracy of 100% by the SIMCA model, and they offered a distinct demarcation of the honeys and were employed to classify honeys. The minimum detection limits for syrup adulterants were 0.96% in monofloral honeys, 1.55% in polyfloral honeys and 1.93% in honeydew honeys, respectively, with high R² values (&gt; <i>0.9970</i>). It is concluded that the profiles of major carbohydrate molecules and minor components by low-field ¹H-NMR spectroscopy with chemometrics could be a powerful and potential device for the demarcation of honeys from diverse botanical origins and the quantification of low-priced sugar syrups in pure honeys.</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 1","pages":"111 - 122"},"PeriodicalIF":3.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108462","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":"A functional barley-based fermented soup (tarhana) with high β-glucan content","authors":"Hamit Koksel,&nbsp;Kubra Ozkan,&nbsp;Zeynep Hazal Tekin-Cakmak,&nbsp;Salih Karasu,&nbsp;Kevser Kahraman,&nbsp;Sena Oruc,&nbsp;Osman Sagdic,&nbsp;Francesco Sestili","doi":"10.1007/s00217-024-04612-x","DOIUrl":"10.1007/s00217-024-04612-x","url":null,"abstract":"<div><p>This study investigates the impact of using different flours, including high β-glucan barley, on the nutritional properties of tarhana. Mineral composition, phenolic content, and antioxidant capacity of tarhana powder samples produced using flours of high β-glucan hull-less barley (cv. Chifaa; ChF), hull-less barley cv. Yalin (YF), bread wheat cv. Tosunbey (white flour: TWF₁ and whole wheat flour: TWF₂). Furthermore, in vitro glycemic index (GI), pasting properties, and RVA soup index of their soups were investigated. Tarhana made with Chifaa barley flour (Tar-ChF) exhibited significantly higher levels of key minerals (K, Mg, Ca), β-glucan and total phenolic content compared to those made with other flours (Tar YF, Tar TWF_1, and Tar TWF₂). Barley tarhana samples also showed greater antioxidant activity of bound phenolic fractions and lower GI values, indicating a healthier profile. The study highlights the potential of high β-glucan barley flour to enhance tarhana’s nutritional benefits without significantly affecting its sensory properties, such as color and viscosity. This research supports the integration of health-promoting ingredients like barley flour into traditional Mediterranean foods to improve their nutritional quality.</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 1","pages":"57 - 68"},"PeriodicalIF":3.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108469","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":"New grape varieties descending from Monastrell characterised by their low sugar and high polyphenolic content","authors":"Juan D Moreno-Olivares,&nbsp;María J Giménez-Bañón,&nbsp;Leonor Ruiz-García,&nbsp;José C Gómez-Martínez,&nbsp;Rocío Gil-Muñoz","doi":"10.1007/s00217-024-04611-y","DOIUrl":"10.1007/s00217-024-04611-y","url":null,"abstract":"<div><p>The study presents the first results for the new grape varieties descendants of Monastrell. They are characterisided by having a lower percentage of sugar in their grapes, which will subsequently result in the production of wines with low alcohol content, as will be studied in the second part of this research. The main phenolic compounds in the grapes (anthocyanins, flavonols and tannins) were analysed. The results showed how these new varieties, despite having a lower ºBrix degree compared to Monastrell, reached their phenolic maturity, allowing them to be harvested before periods of torrential rains and reaching very high concentrations of the compounds of interest. In conclusion, these new grape varieties represent an exciting advance in the adaptation to climate change in the wine industry. These grapevines show greater resistance to extreme conditions, allowing winegrowers to continue to produce high quality grapes and exceptional wines.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"45 - 55"},"PeriodicalIF":3.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108470","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":"Extraction of caffeoylquinic acids (CQAs) from sweet potato leaves and stems","authors":"Natsuki Mori,&nbsp;Aisya Syahmina,&nbsp;Hitomi Mizuno-Nakamura,&nbsp;Luc Teboul,&nbsp;Masaaki Yoneuchi,&nbsp;Toyonobu Usuki","doi":"10.1007/s00217-024-04606-9","DOIUrl":"10.1007/s00217-024-04606-9","url":null,"abstract":"<div><p>Sweet potato, <i>Ipomoea batatas</i>, is a widely cultivated vegetable and important food source. The leaves and stems of sweet potato contain polyphenolic natural products called caffeoylquinic acids (CQAs), which exhibit a variety of biological activities, including inhibition of amyloid peptide aggregation. Utilizing revised-phase HPLC, quantitative analysis of 3,4-, 3,5-, and 4,5-diCQA in sweet potato leaves and stems extracted under different solvent and temperature conditions. The total amount of polyphenols was also determined using the Folin-Ciocalteu method. The followings were found: (1) leaves and stems collected in spring contain more CQAs/polyphenols than leaves and stems collected in autumn; (2) roasting the leaves and stems does not affect the amounts of CQAs/polyphenols; (3) extraction in H₂O at 90 °C provides better yield of CQAs than extraction in H₂O at 5 °C. The results of the present study suggest that drinking hot H₂O extracts of sweet potato leaves and stems as a tea is a useful way to obtain CQAs/polyphenols as a healthy vegetable food material.</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":"250 12","pages":"3005 - 3010"},"PeriodicalIF":3.0,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524448","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":"Exploring the influence of terroir on douro white and red wines characteristics: a study of human perception and electronic analysis","authors":"Catarina Marques,&nbsp;Lia-Tânia Dinis,&nbsp;Margherita Modesti,&nbsp;Andrea Bellincontro,&nbsp;Elisete Correia,&nbsp;Alice Vilela","doi":"10.1007/s00217-024-04607-8","DOIUrl":"10.1007/s00217-024-04607-8","url":null,"abstract":"<div><p>The main objective of the present study was to evaluate terroir's role in white and red wine characteristics through human perceptions and electronic assessment. Douro wines, originating from the Douro Demarcated Region (DDR) in the North of Portugal, are renowned for their distinct terroir and historical significance. This study investigates twenty-one Douro wine samples (ten white, eleven red) from Baixo Corgo and Douro Superior through Fourier Transform Infrared (FTIR) spectroscopy, Electronic Nose (E-nose) analysis, and Quantitative Descriptive Analysis (QDA). The research has uncovered unique profiles for each sub-region, influenced by factors such as pH, alcohol content, and acidity. Through principal component analysis, the electronic nose analysis identifies separate clusters in red wines and highlights notable aromatic differences in white wines. The sensory analysis via quantitative descriptive analysis provides detailed wine profiles, emphasizing attributes such as persistence, sweetness, and acidity. Furthermore, emotional responses during wine tasting were assessed using FaceReader analysis, which revealed a range of emotions like happiness, sadness, surprise, fear, and disgust, with different intensities over time. These findings provide valuable insights for consumers, producers, and the enogastronomic industry.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"3011 - 3027"},"PeriodicalIF":3.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04607-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524368","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}