ACS food science & technology最新文献_第2页

Antidiarrheal and Antinociceptive Effect of Litchi chinensis Peel Extract

IF 2.6

ACS food science & technology Pub Date : 2025-02-03 DOI: 10.1021/acsfoodscitech.4c0075610.1021/acsfoodscitech.4c00756

Christian I. Cano-Gómez, Angel Josabad Alonso-Castro*, Candy Carranza-Álvarez, Maria L. González-Rivera, Sergio Hidalgo-Figueroa, Juan A. Ascacio-Valdés, Diana B. Muñiz-Márquez and Jorge E. Wong-Paz*,

{"title":"Antidiarrheal and Antinociceptive Effect of Litchi chinensis Peel Extract","authors":"Christian I. Cano-Gómez, Angel Josabad Alonso-Castro*, Candy Carranza-Álvarez, Maria L. González-Rivera, Sergio Hidalgo-Figueroa, Juan A. Ascacio-Valdés, Diana B. Muñiz-Márquez and Jorge E. Wong-Paz*, ","doi":"10.1021/acsfoodscitech.4c0075610.1021/acsfoodscitech.4c00756","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00756https://doi.org/10.1021/acsfoodscitech.4c00756","url":null,"abstract":"Litchi (Litchi chinensis) peel has been used in traditional medicine to treat diarrhea and pain. However, these uses have not been scientifically validated. This study aimed to chemically characterize the litchi peel crude extract (CE) and evaluate its antidiarrheal and antinociceptive effects. CE showed no apparent toxicity in the acute toxicity test (LD50 > 2000 mg/kg p.o.). CE was fractionated using a Sephadex LH-20 column and chemically characterized by HPLC-ESI-MS. CE (ED50 = 1.56 mg/kg p.o.) and its fractions showed antidiarrheal effects in the castor oil-induced model. CE showed antinociceptive effects (ED50 = 160.27 mg/kg p.o.) in the acetic acid-induced writhing model. The main compounds found in CE were caffeic acid 4-O-glucoside, procyanidin A2, and prodelphinidin B3. These compounds showed high binding affinity (−ΔG) in docking studies with targets such as COX-1 (−8.60 kcal/mol), COX-2 (−6.20 kcal/mol), and μ-opioid receptor (−10.10 kcal/mol), suggesting they could contribute to the observed effects.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"621–630 621–630"},"PeriodicalIF":2.6,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical Characterization of Lipids Provides New Insights into Goji Berry Metabolism

IF 2.6

ACS food science & technology Pub Date : 2025-02-02 DOI: 10.1021/acsfoodscitech.4c0096810.1021/acsfoodscitech.4c00968

Jiao Zhang, Saleh Alseekh, Alisdair R. Fernie, Dan Qian* and Luqi Huang*,

{"title":"Chemical Characterization of Lipids Provides New Insights into Goji Berry Metabolism","authors":"Jiao Zhang, Saleh Alseekh, Alisdair R. Fernie, Dan Qian* and Luqi Huang*, ","doi":"10.1021/acsfoodscitech.4c0096810.1021/acsfoodscitech.4c00968","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00968https://doi.org/10.1021/acsfoodscitech.4c00968","url":null,"abstract":"Goji berries, an important medicinal and edible plant, possess substantial medicinal and economic potential. While research has extensively investigated the polar metabolites of goji berries, their lipid metabolism has received comparatively less attention. Here, we performed comprehensive lipid profiling of 78 goji berry samples using UPLC-MS. We identified a total of 180 lipid compounds, classified into five classes: glycerolipids, glycerophospholipids, glycoglycerolipids, sphingolipids, and pigments. The data reveal the natural variation and accumulation patterns of lipid compounds in cultivated and wild goji berries, and assess lipid distribution characteristics across different harvesting periods and maturation stages. Heatmap clustering and PCA analysis indicated that all samples displayed a notable spatial aggregation. Furthermore, the OPLS-DA analysis demonstrated key markers for distinguishing goji berries from different harvesting periods. These findings offer valuable insights into the lipid metabolism in Lycium and establish a basis for assessing the quality of this genus.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"761–769 761–769"},"PeriodicalIF":2.6,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovative High-Performance Liquid Chromatography with a Diode Array Detector Method for the Simultaneous Analysis of Thiamine, Folic Acid, and Niacin in Fortified Rice for Monitoring in Fortification Programs: Development and Validation

IF 2.6

ACS food science & technology Pub Date : 2025-02-02 DOI: 10.1021/acsfoodscitech.4c0077110.1021/acsfoodscitech.4c00771

Oscar Fernández-Sánchez*, Massiel Rodríguez-Salazar, Andrea Quirós-Fallas, Luis Sánchez-Chinchilla and Thelma Alfaro-Calvo,

{"title":"Innovative High-Performance Liquid Chromatography with a Diode Array Detector Method for the Simultaneous Analysis of Thiamine, Folic Acid, and Niacin in Fortified Rice for Monitoring in Fortification Programs: Development and Validation","authors":"Oscar Fernández-Sánchez*, Massiel Rodríguez-Salazar, Andrea Quirós-Fallas, Luis Sánchez-Chinchilla and Thelma Alfaro-Calvo, ","doi":"10.1021/acsfoodscitech.4c0077110.1021/acsfoodscitech.4c00771","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00771https://doi.org/10.1021/acsfoodscitech.4c00771","url":null,"abstract":"Water-soluble vitamins such as thiamine, niacin, and folic acid are added to rice in Costa Rica as part of fortification programs to combat nutrient deficiencies. To assess the effectiveness of fortification, two technologies─fortified-coated and fortified-extruded kernels─were analyzed using Scanning electron microscopy (SEM). SEM revealed significant differences in starch structure between the two technologies, with gel and flour properties influenced by amylose, amylopectin, and protein concentrations. A phosphate buffer extraction method was used, followed by RP-HPLC-DAD analysis to evaluate vitamin content. The method showed reliability, with favorable system suitability test results, accurate linearity, and detection limits for folic acid, thiamine, nicotinamide, and nicotinic acid. Trueness assessments confirmed no significant differences from reference material analysis, and precision metrics met AOAC criteria, with acceptable HorRat values for repeatability and reproducibility. Recovery rates and homogeneity tests were within the 80–110% range. The RP-HPLC-DAD method was validated as effective for determining folic acid, thiamine, and niacin levels in fortified rice. From February 2021 to July 2023, 63% of samples met the national standards for folic acid, and 66% met thiamine standards. Continued monitoring is essential to ensure that fortified rice meets public health objectives and addresses micronutrient deficiencies.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"608–620 608–620"},"PeriodicalIF":2.6,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Extraction Conditions of Chia (Salvia hispanica L.) Mucilage on Its Chemical, Rheological, and Emulsifying Properties

IF 2.6

ACS food science & technology Pub Date : 2025-01-30 DOI: 10.1021/acsfoodscitech.4c0084510.1021/acsfoodscitech.4c00845

Rejane De C. Santana*, Marcos B. F. Tavares, Jane Selia Dos R. Coimbra, Márcio A. Martins and Rita De C. S. De Sousa,

{"title":"Effect of Extraction Conditions of Chia (Salvia hispanica L.) Mucilage on Its Chemical, Rheological, and Emulsifying Properties","authors":"Rejane De C. Santana*, Marcos B. F. Tavares, Jane Selia Dos R. Coimbra, Márcio A. Martins and Rita De C. S. De Sousa, ","doi":"10.1021/acsfoodscitech.4c0084510.1021/acsfoodscitech.4c00845","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00845https://doi.org/10.1021/acsfoodscitech.4c00845","url":null,"abstract":"This work evaluated the effects of the extraction temperature and drying process on the composition, thermal stability, color, rheological, and emulsifying properties of chia mucilage. Increasing the mucilage concentration in the emulsions increased their kinetic stability, pseudoplasticity, and consistency index. However, the increase in the mucilage content did not decrease the emulsion droplet size, indicating that the stability of the emulsion was due to the viscosity increase of the continuous phase (mucilage dispersions). Hot conditions increased the mucilage yield extraction and produced hot chia mucilage (HCM) powder with lower thermal stability. CCM emulsions showed higher viscosity and kinetic stability than HCM emulsions because of the higher carbohydrate content and thermal stability of CCM. However, CCM had a lower protein content than HCM, resulting in emulsions with larger droplets. These results will contribute to the development of functional foods with the desired texture and stability.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"687–694 687–694"},"PeriodicalIF":2.6,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00845","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452460","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant Activity of Hempseed-Infused Kombucha: An In Vivo Study Using Caenorhabditis elegans

IF 2.6

ACS food science & technology Pub Date : 2025-01-29 DOI: 10.1021/acsfoodscitech.4c0087410.1021/acsfoodscitech.4c00874

Samanta Reyes-Flores, Chibuike C. Udenigwe, Milena M. Ramírez-Rodrigues, José Daniel Lozada Ramírez and Taisa Sabrina Silva Pereira*,

{"title":"Antioxidant Activity of Hempseed-Infused Kombucha: An In Vivo Study Using Caenorhabditis elegans","authors":"Samanta Reyes-Flores, Chibuike C. Udenigwe, Milena M. Ramírez-Rodrigues, José Daniel Lozada Ramírez and Taisa Sabrina Silva Pereira*, ","doi":"10.1021/acsfoodscitech.4c0087410.1021/acsfoodscitech.4c00874","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00874https://doi.org/10.1021/acsfoodscitech.4c00874","url":null,"abstract":"Oxidative stress contributes to aging and degenerative diseases. Hempseed-added kombucha (HK) contains higher levels of antioxidants, phenolics, and proteins than traditional kombucha (CK), suggesting a greater potential to combat oxidative stress. The aim of this study was to evaluate the effect of HK on the increase in resistance to oxidative stress using the in vivo Caenorhabditis elegans biological model. Antioxidant capacity (AC) was measured with DPPH+ and ABTS+ assays, while oxidative stress resistance was assessed via survival and ROS production in C. elegans. The DPPH+ assay showed AC of 0.119 mg Trolox equivalent (TE)/mL for CK and 0.163 mg TE/mL for HK. The ABTS+ assay showed AC of 0.101 mg TE/mL for CK and 0.136 mg TE/mL for HK, with significant differences (p < 0.05). Juglone-induced oxidative damage was reduced by 10–15% with CK and 30–35% with HK. HK enhanced survival and reduced ROS levels in nematodes. These findings highlight HK’s potential as a superior functional beverage for dietary interventions against oxidative stress.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"717–725 717–725"},"PeriodicalIF":2.6,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00874","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452392","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of Physicochemical Parameters on the Furan, Alkylfuran, and Acrylamide Formation during Extrusion Cooking of Breakfast Cereals

IF 2.6

ACS food science & technology Pub Date : 2025-01-28 DOI: 10.1021/acsfoodscitech.4c0072710.1021/acsfoodscitech.4c00727

Sarah Lipinski, Marlen Becker, Jens Chr. Meyer, Christine Nowakowski, Hans-Ulrich Humpf* and Benedikt Cramer*,

{"title":"Impact of Physicochemical Parameters on the Furan, Alkylfuran, and Acrylamide Formation during Extrusion Cooking of Breakfast Cereals","authors":"Sarah Lipinski, Marlen Becker, Jens Chr. Meyer, Christine Nowakowski, Hans-Ulrich Humpf* and Benedikt Cramer*, ","doi":"10.1021/acsfoodscitech.4c0072710.1021/acsfoodscitech.4c00727","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00727https://doi.org/10.1021/acsfoodscitech.4c00727","url":null,"abstract":"Furan and alkylfurans (furans) are process contaminants formed during the thermal treatment of food. Furan itself was classified as possibly carcinogenic to humans (group 2B) by the International Agency for Research on Cancer. One relevant process during breakfast cereal production is the extrusion cooking of grain. To better understand the formation of furans and the correlation with acrylamide formation, model experiments were carried out with a laboratory extruder. Temperature of the barrel, moisture level, and extruder configuration were varied to determine their influence on the formation of furans during extrusion cooking of corn semolina as well as oat/rice and wheat/rice mixtures. A high correlation of the moisture levels and the specific mechanical energy input with the formation of furan and alkylfurans as well as the formation of acrylamide was observed. In corn extrudates, higher levels of 3-methylfuran were recorded in addition to higher levels of furan, while for oat and wheat mixtures, higher levels of 2-ethylfuran and 2-pentylfuran were determined.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"589–599 589–599"},"PeriodicalIF":2.6,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00727","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modification of Potato Pectin with Divergent Ultrasonic Treatment: Physicochemical, Microstructural, and Emulsifying Properties

IF 2.6

ACS food science & technology Pub Date : 2025-01-28 DOI: 10.1021/acsfoodscitech.4c0099410.1021/acsfoodscitech.4c00994

Le Feng, Hongnan Sun*, Mengmei Ma*, Taihua Mu* and Qianru Chen,

{"title":"Modification of Potato Pectin with Divergent Ultrasonic Treatment: Physicochemical, Microstructural, and Emulsifying Properties","authors":"Le Feng, Hongnan Sun*, Mengmei Ma*, Taihua Mu* and Qianru Chen, ","doi":"10.1021/acsfoodscitech.4c0099410.1021/acsfoodscitech.4c00994","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00994https://doi.org/10.1021/acsfoodscitech.4c00994","url":null,"abstract":"In this study, the effects of different ultrasonic power densities (30, 40, and 50 W/L) and time (10, 20, and 30 min) on the physicochemical, microstructural, and emulsifying properties of potato pectin were investigated. The divergent ultrasonic treatment efficiently disrupted the side chain structure of potato pectin into smaller fragments, as well as the reduction of D50, D4,3, degree of methyl esterification (DM), degree of acetylation (DA), ζ-potential, and molecular weight (MW). The galacturonic acid (GalA, 38.87–70.14%) content was also increased. Subsequently, the emulsifying stability and uniformity of the droplet distributions for emulsions prepared with modified potato pectin were dramatically enhanced. Specifically, the turbiscan stability index (TSI) and physical stability of the emulsion prepared with potato pectin modified at 40 W/L for 20 min reached 6.96 and 44.66%, respectively, which were notably higher than those of unmodified potato pectin (22.39 and 39.00%).","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"800–811 800–811"},"PeriodicalIF":2.6,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical Study of Pesticides in Kale Leaf (Brassica oleracea var. Acephala) by MALDI-MS

IF 2.6

ACS food science & technology Pub Date : 2025-01-28 DOI: 10.1021/acsfoodscitech.4c0076610.1021/acsfoodscitech.4c00766

Sabrina G. Crisostomo, Nayara A. dos Santos*, Rodrigo Scherer, Clara S. D. Baptista and Wanderson Romão*,

引用次数: 0

Microbial Exopolysaccharide-Based Flexible Bioactive Film with Murraya koenigii Berries’ Extract for Food Packaging: Physico-Chemical, Microstructural, Antioxidant, and Antimicrobial Properties

IF 2.6

ACS food science & technology Pub Date : 2025-01-28 DOI: 10.1021/acsfoodscitech.4c0084810.1021/acsfoodscitech.4c00848

Tejaswini Dhanaji Patil, Ram Kumar Deshmukh and Kirtiraj K. Gaikwad*,

{"title":"Microbial Exopolysaccharide-Based Flexible Bioactive Film with Murraya koenigii Berries’ Extract for Food Packaging: Physico-Chemical, Microstructural, Antioxidant, and Antimicrobial Properties","authors":"Tejaswini Dhanaji Patil, Ram Kumar Deshmukh and Kirtiraj K. Gaikwad*, ","doi":"10.1021/acsfoodscitech.4c0084810.1021/acsfoodscitech.4c00848","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00848https://doi.org/10.1021/acsfoodscitech.4c00848","url":null,"abstract":"Guar gum–kefiran composite films incorporated with different quantities of Murraya koenigii berry extract (MKBE) were produced by employing the casting method. Substituting 5% (w/w) guar gum (GG) in a film-forming solution with kefiran decreased the water vapor transmission rate to 6.08 mg/cm2/day in guar gum–kefiran composite film (GKM 0) from 6.67 mg/cm2/day in a neat GG film, and the water contact angle (WCA) increased from 78.3° in the neat GG film to 96.83° in GKM 0. Other physical and mechanical properties are also altered due to kefiran and MKBE incorporation. The biocomposite film with 20% (v/v) MKBE, i.e., GKM 20 film, showed the highest antioxidant activity of 90.34% and the highest total color difference (ΔE) value of 49.3 among all biocomposites. DSC analysis results revealed that thermal properties were significantly improved in the biocomposite film. SEM analysis showed that the homogeneous compact polymer structure formed without phase separation in biocomposite films.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"695–708 695–708"},"PeriodicalIF":2.6,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cottonseed Vicilin Proteins: Potential Allergen Risk and Source of Bioactive Peptides

IF 2.6

ACS food science & technology Pub Date : 2025-01-27 DOI: 10.1021/acsfoodscitech.4c0057710.1021/acsfoodscitech.4c00577

Tien Thuy Vuong, Rebecca A. Dupre, Zhongqi He, Piotr Minkiewicz, Małgorzata Darewicz and Christopher P. Mattison*,

{"title":"Cottonseed Vicilin Proteins: Potential Allergen Risk and Source of Bioactive Peptides","authors":"Tien Thuy Vuong, Rebecca A. Dupre, Zhongqi He, Piotr Minkiewicz, Małgorzata Darewicz and Christopher P. Mattison*, ","doi":"10.1021/acsfoodscitech.4c0057710.1021/acsfoodscitech.4c00577","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00577https://doi.org/10.1021/acsfoodscitech.4c00577","url":null,"abstract":"Glandless cottonseed (Glc) is an exciting new food source but contains C72 and GC72A vicilin proteins similar to the Ara h 1 peanut allergen. The objective here was to evaluate some of the immunologic, catabolic, and bioactive peptide properties of the C72 and GC72A proteins. Immunoblot assay indicated that C72 and GC72A were recognized by three anti-Ara h 1 antibodies. Enzyme-linked immunosorbent assay (ELISA) with purified native C72 and GC72A showed they were recognized by IgE from 13 of 25 (∼50%) peanut or tree-nut-allergic sera. A subset of these sera also recognized recombinant C72 and GC72A. In vitro simulated digestion indicated that Glc proteins were readily digested. In silico analysis revealed that C72, GC72A, and other cupin domains containing Glc proteins are potential sources of bioactive peptides. The results presented here indicate that the C72 and GC72A proteins represent an allergen concern and potential source of bioactive peptides in food applications.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"502–511 502–511"},"PeriodicalIF":2.6,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00577","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452439","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0