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Gao L, Li Y, Yang S, Bao Y, Luo T, Wang J. Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6405-6416. [PMID: 38497362 DOI: 10.1002/jsfa.13464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 03/01/2024] [Accepted: 03/18/2024] [Indexed: 03/19/2024]
Abstract
BACKGROUND Due to the high level of organic acids - primarily citric acid - black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of an inoculation dose of the acid-reducing yeast Issatchenkia terricola WJL-G4 on several aspect such as physicochemical properties, chromaticity, active substances, and antioxidant capacity. A sensory evaluation was also conducted. RESULTS The results indicated that, when the inoculation dose increased from 2% to 12%, the total phenol, total flavonoid, and total anthocyanin content, and antioxidant capacity in currant juice decreased. A low inoculation dose (2-4%) was beneficial for preserving the total phenol and total flavonoid content. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p-coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants improved compared with those of the control group. CONCLUSION This experiment provided an effective solution, with a theoretical basis, to the problems of the sour taste and harsh flavor of currant juice. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liping Gao
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
| | - Yunhan Li
- Faculty of Arts and Science, University of Toronto, Toronto, Ontario, Canada
| | - Shuo Yang
- College of Life Science, Northeast Forestry University, Harbin, China
- School of Medicine and Health, Harbin Institute of Technology, Harbin, China
| | - Yihong Bao
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
| | - Ting Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jinling Wang
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
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Deng Q, Xia S, Han X, You Y, Huang W, Zhan J. Enhancing the flavour quality of Laiyang pear wine by screening sorbitol-utilizing yeasts and co-fermentation strategies. Food Chem 2024; 449:139213. [PMID: 38631134 DOI: 10.1016/j.foodchem.2024.139213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 03/28/2024] [Accepted: 03/31/2024] [Indexed: 04/19/2024]
Abstract
This study took a novel approach to address the dual challenges of enhancing the ethanol content and aroma complexity in Laiyang pear wine. It focused on sorbitol as a pivotal element in the strategic selection of yeasts with specific sorbitol-utilization capabilities and their application in co-fermentation strategies. We selected two Saccharomyces cerevisiae strains (coded as Sc1, Sc2), two Metschnikowia pulcherrima (coded as Mp1, Mp2), and one Pichia terricola (coded as Tp) due to their efficacy as starter cultures. Notably, the Sc2 strain, alone or with Mp2, significantly increased the ethanol content (30% and 16%). Mixed Saccharomyces cerevisiae and Pichia terricola fermentation improved the ester profiles and beta-damascenone levels (maximum of 150%), while Metschnikowia pulcherrima addition enriched the phenethyl alcohol content (maximum of 330%), diversifying the aroma. This study investigated the efficacy of strategic yeast selection based on sorbitol utilization and co-fermentation methods in enhancing Laiyang pear wine quality and aroma.
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Affiliation(s)
- Qiaoyun Deng
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Shuang Xia
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Xiaoyu Han
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District, Beijing 100083, China.
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Zhou B, Liu X, Lan Q, Wan F, Yang Z, Nie X, Cai Z, Hu B, Tang J, Zhu C, Laghi L. Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance. Foods 2024; 13:1729. [PMID: 38890957 PMCID: PMC11172059 DOI: 10.3390/foods13111729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 05/21/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using 1H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production.
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Affiliation(s)
- Bingde Zhou
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Xiaochen Liu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Qiuyu Lan
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| | - Fang Wan
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Zhibo Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
- College of Food, Sichuan Agricultural University, Ya’an 625014, China;
| | - Xin Nie
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610041, China;
| | - Zijian Cai
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Bin Hu
- College of Food, Sichuan Agricultural University, Ya’an 625014, China;
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Luca Laghi
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
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Zhang JG, Wang JJ, Zhang WW, Guan ZJ, Thakur K, Hu F, Khan MR, Wei ZJ. Metabolomics and HS-SPME-GC-MS-based analysis of quality succession patterns and flavor characteristics changes during the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine. Food Res Int 2024; 184:114270. [PMID: 38609246 DOI: 10.1016/j.foodres.2024.114270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 02/23/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024]
Abstract
This work set out to investigate how the physicochemical markers, volatiles, and metabolomic characteristics of mixed fermented the fermentation of Lycium barbarum and Polygonatum cyrtonema compound wine (LPCW) from S. cerevisine RW and D. hansenii AS2.45 changed over the course of fermentation. HS-SPME-GC-MS combined with non-targeted metabolomics was used to follow up and monitor the fermentation process of LPCW. In total, 43 volatile chemical substances, mostly alcohols, esters, acids, carbonyl compounds, etc., were discovered in LPCW. After 30 days of fermentation, phenylethyl alcohol had increased to 3045.83 g/mL, giving off a rose-like fresh scent. The biosynthesis of valine, leucine, and isoleucine as well as the metabolism of alanine, aspartic acid, and glutamic acid were the major routes that led to the identification of 1385 non-volatile components in total. This study offers a theoretical foundation for industrial development and advances our knowledge of the fundamental mechanism underlying flavor generation during LPCW fermentation.
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Affiliation(s)
- Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
| | - Jing-Jing Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Wang-Wei Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Zi-Jing Guan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
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Tian MB, Hu RQ, Liu ZL, Shi N, Lu HC, Duan CQ, Wang J, Sun YF, Kong QS, He F. The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking. Food Chem 2024; 436:137730. [PMID: 37862992 DOI: 10.1016/j.foodchem.2023.137730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/03/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
To produce quality dry red wines with high-acidity grapes of Vitis amurensis, an experiment was designed to adjust pH during winemaking by adding KHCO3 at two time points and two pH levels in conjunction with malolactic fermentation (MLF). The organic acids and volatiles were detected by HPLC and GC-MS separately, combing with the color characteristic and sensory evaluation, we investigated the quality of V.amurensis wines under pH adjustment. Results showed that the pH adjustment weakened the wine color slightly but helped to initiate MLF. The low pH value of alcoholic fermentation favored the development of esters and higher alcohols. Higher pH levels promoted a sufficient MLF and enhanced the global aroma levels by 1.14-1.25 times, which led to higher sensory scores. In conclusion, KHCO3 addition and MLF improved the quality of V. amurensis dry red wines, chemical addition after alcoholic fermentation was more effective for cold regions.
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Affiliation(s)
- Meng-Bo Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Rui-Qi Hu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Zhao-Long Liu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ning Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yan-Feng Sun
- Ji'an Ginseng Featuer Industry Development Center, Ji'an 134200, China
| | - Qing-Sen Kong
- Ji'an Yajiang Valley Winery Co., Ltd., Ji'an 134202, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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Balcerek M, Pielech-Przybylska K, Dziekońska-Kubczak U, Bartosik A. Effect of Apple Cultivar and Selected Technological Treatments on the Quality of Apple Distillate. Foods 2023; 12:4494. [PMID: 38137298 PMCID: PMC10742716 DOI: 10.3390/foods12244494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 12/06/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
Apple producers are looking for new markets to dispose of their harvest surpluses. One of the solutions may be the production of apple spirits by small distilleries. This study aimed to evaluate the influence of apple cultivars and technological treatments, i.e., pasteurization, depectinization, and deacidification, on the fermentation efficiency and quality of the distillates. Samples for fermentation were prepared from Polish apple cultivars (Antonówka, Delikates, Kosztela, Kronselska). The control samples were raw pulp-based samples. After fermentation, the samples were analyzed for ethanol, residual sugars, and by-product content by the HPLC technique. The distillates were tested for volatile compounds by the GC-MS method and their sensory evaluation was performed. Raw pulp-based samples, independent of the apple cultivar, showed fermentation efficiencies between (75.77 ± 4.69)% and (81.36 ± 4.69)% of the theoretical yield. Depectinization of apple pulp prior to fermentation resulted in the highest ethanol concentration and yield up to approximately 89%. All tested apple distillates were rich in volatile aroma compounds and met the requirements of the EU regulation for hydrogen cyanide content. The obtained results indicate that the tested apple cultivars can be used for the efficient production of apple spirits, providing producers with an opportunity for brand development.
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Affiliation(s)
- Maria Balcerek
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-530 Lodz, Poland; (K.P.-P.); (U.D.-K.)
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Chen Y, Fu G, Wang J, Cai W. Editorial to Special Issue-Food Brewing Technology and Brewing Microorganisms. Foods 2023; 12:3324. [PMID: 37685256 PMCID: PMC10486715 DOI: 10.3390/foods12173324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 08/30/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
Food brewing technology is an important technology in the modern worldwide food industry, which uses the specific traits of microorganisms to produce food by traditional or modern engineering techniques [...].
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Affiliation(s)
- Yanru Chen
- State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China
- International Institute of Food Innovation, Nanchang University, Nanchang 330299, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China
- International Institute of Food Innovation, Nanchang University, Nanchang 330299, China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Wenqin Cai
- State Key Laboratory of Food Science and Resources & College of Food Science and Technology, Nanchang University, Nanchang 330047, China
- International Institute of Food Innovation, Nanchang University, Nanchang 330299, China
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Miao Y, Hu G, Sun X, Li Y, Huang H, Fu Y. Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC-MS and UHPLC Q-TOF. Foods 2023; 12:foods12071546. [PMID: 37048367 PMCID: PMC10094604 DOI: 10.3390/foods12071546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/28/2023] [Accepted: 04/03/2023] [Indexed: 04/14/2023] Open
Abstract
To evaluate the flavor characteristics of Chinese bayberry alcoholic beverages, fermented bayberry wine (FBW) and integrated bayberry wine (IBW) were investigated for their volatile and soluble profiles using HS-SPME GC-MS and UHPLC Q-TOF and were analyzed with multidimensional statistical analysis, including PCA and OPLS-DA. The volatile compounds 1-pentanol, β-caryophyllene and isopentanol were only detected in IBW. β-caryophyllene, the key flavor component of bayberry, was found to be the most abundant volatile compound in IBW (25.89%) and was 3.73 times more abundant in IBW than in FBW. The levels of ethyl octanoate, ethyl nonanoate, and ethyl decanoate were also several times higher in IBW than in FBW. These compounds contributed to the strong bayberry aroma and better fruity flavor of IBW. On the other hand, high levels of ethyl acetate and octanoic acid in FBW, representing pineapple/overripe or sweat odor, were key contributors to the fermented flavor of FBW. Soluble sugars, such as sucrose, D-glucose, and D-tagatose, as well as amino acids, such as L-glutamate and L-aspartate, had much higher levels in IBW. The anthocyanin pigment cyanidin 3-glucoside, which generates red color, was also higher in IBW. On the other hand, most of the differentially expressed alcohols, acids, amino acids, purines/pyrimidines and esters were present in higher concentrations in FBW compared to IBW. This demonstrated that IBW has a much sweeter and more savory taste as well as a better color generated by more anthocyanins, while FBW presents a more acidic and drier taste as well as a complex formation of alcohols and esters. The study also prompts the need for further research on the flavor profiles of IBW and its potential application and market value.
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Affiliation(s)
- Yingjie Miao
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
| | - Gaowei Hu
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
| | - Xiaolong Sun
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
| | - Yashi Li
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
| | - Huanting Huang
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
| | - Yongqian Fu
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
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