Food and Humanity最新文献_第6页

Nutritional content, physicochemical and organoleptic properties of composite noodle from water yam, pearl millet and wheat flour blends 山药、珍珠粟和小麦粉复合面条的营养成分、理化和感官特性

Food and Humanity Pub Date : 2025-06-19 DOI: 10.1016/j.foohum.2025.100680

Daniel C. Chigbo , Simeon I. Egba , Ifeanyi S.E. Nwaorgu , Brendan C. Kenneth

{"title":"Nutritional content, physicochemical and organoleptic properties of composite noodle from water yam, pearl millet and wheat flour blends","authors":"Daniel C. Chigbo , Simeon I. Egba , Ifeanyi S.E. Nwaorgu , Brendan C. Kenneth","doi":"10.1016/j.foohum.2025.100680","DOIUrl":"10.1016/j.foohum.2025.100680","url":null,"abstract":"<div><div>This study investigated the quality of composite noodles formulated from water yam, millet, and wheat composite flour. Flours were produced from white varieties of water yam tubers and pearl millet. Water yam and millet flours were blended with commercial wheat flour to obtain composite flours with different ratios: WMYF1 (100:0:0), WMYF2 (60:25:15), WMYF3 (40:40:20), WMYF4 (20:55:25), and WMYF5 (0:70:30) of wheat-millet-water yam flour (WMYF). Sample WMYF1 served as the control. The noodle samples were analyzed for proximate composition, micronutrient content, cooking characteristics, and sensory qualities using AAS, HPLC, and other standard techniques. Results showed that ash (1.70–6.25 %), fiber (1.40–10.12 %), and carbohydrate (62.56–76.71 %) contents increased in the wheat-millet-water yam composite flour samples with increasing levels of water yam and millet flours. The concentrations of the selected micronutrients in the formulated composite noodles also increased proportionally with the incorporation of water yam and millet flours. The formulated noodles exhibited desirable quality characteristics and were all rated above average (>5.0), with the noodle sample WMYF5 recording a very high overall acceptability score of 8.40. In conclusion, water yam and millet flours are rich in dietary fiber, antioxidants, and micronutrients, making them highly beneficial for blood glucose regulation and body weight management.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100680"},"PeriodicalIF":0.0,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365026","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

Maotai Town's peculiarity creates unmatched sauce-flavor liquor - A review 茅台镇的特色造就了无与伦比的酱香型白酒——回顾

Food and Humanity Pub Date : 2025-06-19 DOI: 10.1016/j.foohum.2025.100681

Shuang Han , Youcui Yang , Yeming Zhou , Qing He , Mingqian Liu , Xiao Zou

{"title":"Maotai Town's peculiarity creates unmatched sauce-flavor liquor - A review","authors":"Shuang Han , Youcui Yang , Yeming Zhou , Qing He , Mingqian Liu , Xiao Zou","doi":"10.1016/j.foohum.2025.100681","DOIUrl":"10.1016/j.foohum.2025.100681","url":null,"abstract":"<div><div>Sauce-flavor liquor from Maotai Town stands out from other liquors due to its distinctive flavor profile, described as “elegant and delicate, with a comfortable aged aroma, a mellow body, and a long-lasting fragrance in an empty cup”. This unique flavor has made it an important representative of Chinese Baijiu (Chinese spirits). However, due to the special geographical and brewing environment of Maotai Town, Maotai sauce-flavor liquor cannot be produced outside of this region. What factors contribute to the inability to relocate Maotai sauce-flavor liquor production? Why are distilleries in Maotai Town situated along the banks of the Chishui River? How should a location for a new distillery be chosen? To address these questions, we analyzed the factors contributing to the special flavor of Maotai sauce-flavor liquor, focusing on production technology, flavor ingredients, fermentation microbial diversity, and environmental microbial diversity. The aim of this study was to provide valuable insights and future research directions for addressing the challenges associated with the relocation of production and the expansion of the Moutai liquor industry.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100681"},"PeriodicalIF":0.0,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549557","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

Assessment of lead and alkali metal ions extraction from crystal glass cups after prolonged contact with daily beverages 长时间接触日常饮料后从水晶玻璃杯中提取铅和碱金属离子的评估

Food and Humanity Pub Date : 2025-06-17 DOI: 10.1016/j.foohum.2025.100677

Mohamed Eltohamy , Ibrahim Youssof

引用次数: 0

Harnessing natural antimicrobial agents: Moringa oleifera, Allium sativum, and Citrus limon extracts for enhancing food safety and extending shelf life in meat and seafood 利用天然抗菌剂：辣木、葱和柑橘柠檬提取物，提高食品安全，延长肉类和海鲜的保质期

Food and Humanity Pub Date : 2025-06-16 DOI: 10.1016/j.foohum.2025.100670

Ramachandran Chelliah , Su-Jung Yeon , Ye-Jin Jeong , Syed Mohammad Ehsanur Rahman , Deog-Hwan Oh

{"title":"Harnessing natural antimicrobial agents: Moringa oleifera, Allium sativum, and Citrus limon extracts for enhancing food safety and extending shelf life in meat and seafood","authors":"Ramachandran Chelliah , Su-Jung Yeon , Ye-Jin Jeong , Syed Mohammad Ehsanur Rahman , Deog-Hwan Oh","doi":"10.1016/j.foohum.2025.100670","DOIUrl":"10.1016/j.foohum.2025.100670","url":null,"abstract":"<div><div>The crude extracts of <em>Moringa oleifera</em> (<em>Moringa</em>), <em>Allium sativum</em> (Garlic), and <em>Citrus limon</em> (Lemon) demonstrated significant antibacterial activity against foodborne pathogens commonly found in meat, poultry, and seafood, including <em>Escherichia coli</em>, <em>Staphylococcus aureus</em>, <em>Proteus vulgaris</em>, and <em>Enterobacter auerogenosa</em>. Inhibition zone diameters ranged from 10.3 ± 0.2 mm to 21.1 ± 0.5 mm, with <em>Allium sativum</em> showing the highest overall efficacy. Specifically, <em>Moringa oleifera</em> extract inhibited E. coli with a mean zone of 15.6 ± 0.4 mm and reduced microbial load in treated meat from 6.2 to 3.8 log CFU/g over 10 days of refrigerated storage. Combined extract treatments effectively inhibited 36 out of 49 isolated strains and extended the shelf life of seafood samples up to 35 days at 0°C when stored in laminated aluminum pouches. Phytochemicals such as trisulfide and N-(3-Methylbutyl) acetamide (garlic), oleic acid (<em>moringa</em>), and citric acid (lemon) were identified as key antimicrobial agents. The extracts were applied at concentrations aligned with regulatory guidelines and maintained product sensory quality (color, odor, texture), supporting their safe and efficient application. Significant differences were observed among treatments (p < 0.05), highlighting the potential of these natural plant extracts as viable alternatives to synthetic preservatives in enhancing food safety and shelf life.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100670"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144291540","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

From farm to fork: Swedish consumer preferences for traceable beef attributes 从农场到餐桌：瑞典消费者对可追溯牛肉属性的偏好

Food and Humanity Pub Date : 2025-06-16 DOI: 10.1016/j.foohum.2025.100673

Agnieszka D. Hunka , Aemiro Melkamu Daniel , Cecilia Lindahl , Anna Rydberg

{"title":"From farm to fork: Swedish consumer preferences for traceable beef attributes","authors":"Agnieszka D. Hunka , Aemiro Melkamu Daniel , Cecilia Lindahl , Anna Rydberg","doi":"10.1016/j.foohum.2025.100673","DOIUrl":"10.1016/j.foohum.2025.100673","url":null,"abstract":"<div><div>Recent advances in information technology offer unprecedented opportunities for the agricultural sector, including novel methods of meat traceability and data acquisition. However, the uptake of digital technologies remains faster in crop and dairy farming than in meat industry. One of the main reasons for this situation is the required upfront investment and the uncertainty around recovering the costs. It is likely that part of these costs will ultimately fall on the consumer, and it is currently uncertain whether the consumer is willing to cover them. We examined the preferences of beef buyers in Sweden for information available at the point of purchase. In total, 1010 participants provided valid responses to a Best-Worst Scaling survey administered online. The results of the general model showed that country of origin was the most important factor for consumers, with many associating meat produced in Sweden with high animal welfare and environmental standards. The study also found that over 50 % of respondents were satisfied with the current regulations regarding animal welfare and food safety. In the subsequent step, employing a latent class model, we identified three groups of respondents: Information Seekers, Indifferent Shoppers, and Price-driven Shoppers. Information Seekers valued detailed information about beef higher than price and were more likely to be female and middle- to high-earners. Indifferent Shoppers paid little attention to information at the point of purchase and were guided more by price. Price-driven Shoppers were mostly guided by price and considered it the most important attribute.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100673"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307269","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

Mechanism, application and prospect of 1-methylcyclopropene on post-harvest fruit quality maintenance 1-甲基环丙烯在果实采后品质保持中的作用机理、应用及展望

Food and Humanity Pub Date : 2025-06-14 DOI: 10.1016/j.foohum.2025.100674

Tianyu Kong , Yan Zhao , Fatao He , Maoyu Wu , Yuxia Xu , Yixi Wang , Yinfei Ma , Le Chu

{"title":"Mechanism, application and prospect of 1-methylcyclopropene on post-harvest fruit quality maintenance","authors":"Tianyu Kong , Yan Zhao , Fatao He , Maoyu Wu , Yuxia Xu , Yixi Wang , Yinfei Ma , Le Chu","doi":"10.1016/j.foohum.2025.100674","DOIUrl":"10.1016/j.foohum.2025.100674","url":null,"abstract":"<div><div>1-Methylcyclopropene exerts a crucial role in maintaining the quality of fruits and prolonging their shelf life. Currently, traditional preservation methods have been unable to fulfill the high-standard demands of consumers for the quality of fruits. How to prolong the postharvest storage period of fruits has become a big challenge. Ethylene synthesis is the key factor leading to excessive ripening and spoilage of fruits during postharvest storage. As an ethylene inhibitor, 1-MCP can inhibit the synthesis of ethylene by blocking the combination of ethylene and its receptor, so as to prolong the storage life of fruits and maintain the quality of fruits. The emergence of 1-MCP provides new ideas and strategies for the preservation of fruits after harvest. This review first describes the inhibition mechanism of 1-MCP on ethylene synthesis, preparation methods and the effect of different conditions on its effect. Subsequently, the effects of 1-MCP technology on specific physiological and biochemical characteristics of fruits were described in detail, such as inhibiting ethylene synthesis, reducing respiration rate, enhancing cell wall strength and maintaining fruit flavor. Furthermore, the collaborative preservation strategies of 1-methylcyclopropene in combination with other approaches were also investigated. Finally, the existing problems and future development prospects of 1-MCP are summarized and prospected. It is anticipated that by means of this review, theoretical grounds and references can be furnished for the further application of 1-MCP in fruit preservation.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100674"},"PeriodicalIF":0.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307270","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

Assessment of the nutritional value of a wild edible plant Scorzonera Papposa DC. collected from Kirkuk-Iraq 野生可食植物田葵的营养价值评价。从伊拉克基尔库克收集的

Food and Humanity Pub Date : 2025-06-10 DOI: 10.1016/j.foohum.2025.100669

Pshtiwan A. Masum , Faiq H.S. Hussain , Fuad O. Abdullah

{"title":"Assessment of the nutritional value of a wild edible plant Scorzonera Papposa DC. collected from Kirkuk-Iraq","authors":"Pshtiwan A. Masum , Faiq H.S. Hussain , Fuad O. Abdullah","doi":"10.1016/j.foohum.2025.100669","DOIUrl":"10.1016/j.foohum.2025.100669","url":null,"abstract":"<div><div>Wild edible plants (WEPs) are designated as functional foods owing to their nutritional potential and as a source of bioactive compounds vital for human health. In the present assays, several chemical studies have been performed individually on both the aerial parts and the root of the wild edible plant <em>Scorzonera papposa</em> DC. Starting with the determination the percentage of moisture and total ash, followed by the determination of fifty elements” Au, Pd, Pt, Ag, Al, As, B, Ba, Be, Bi, Ca, Cd, Ce, Co, Cr, Cs, Cu, Fe, Ga, Hf, Hg, K, La, Li, Mg, Mn Mo, Na, Nb, Ni, P, Pb, Rb, Re, S, Sb, Sc, Se, Sn, Sr, Te, Th, Ti, Tl, U, V, W, Y, Zn and Zr” using ICP-AES and ICP-MS instruments, and then using the Micro-Kjeldahl method, total nitrogen and crude protein were determined. Finally, total soluble carbohydrates were estimated using the Anthrone colorimetric technique. The plant has a high ratio of carbohydrates, proteins, and essential elements, which makes it a good alternative for the human diet. Aerial parts show a higher percentage of nitrogen (4.23 %) and protein (26.48 %), while the root shows a higher ratio of soluble carbohydrates (110.2 mg/kg) and elemental contents.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100669"},"PeriodicalIF":0.0,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144298375","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

Assessment of food safety knowledge, attitude, and practices (KAP) among the university students: A cross sectional study at Bangladesh Agricultural University 大学生食品安全知识、态度和实践（KAP）评估：孟加拉国农业大学的横断面研究

Food and Humanity Pub Date : 2025-06-10 DOI: 10.1016/j.foohum.2025.100671

T. Sultana , Mohini Paul , H.M. Murshed , Shirin Akter , IA Adan , Su-Jung Yeon , S.M.E. Rahman , Jun Wang , D.-H. Oh

{"title":"Assessment of food safety knowledge, attitude, and practices (KAP) among the university students: A cross sectional study at Bangladesh Agricultural University","authors":"T. Sultana , Mohini Paul , H.M. Murshed , Shirin Akter , IA Adan , Su-Jung Yeon , S.M.E. Rahman , Jun Wang , D.-H. Oh","doi":"10.1016/j.foohum.2025.100671","DOIUrl":"10.1016/j.foohum.2025.100671","url":null,"abstract":"<div><div>This comprehensive research study was conducted at Bangladesh Agricultural University, to assess food safety knowledge, attitudes, and practices (KAP) among the students. About 217 randomly selected students participated in this study from July 16 to August 30, 2023. Data was collected via a self-administered questionnaire and then analyzed to calculate the overall KAP scores and explore their connection with socio-demographic factors. The study found that many participants had limited knowledge about food safety. Roughly 42 % of them answered less than 60 % of the questions about food safety correctly. Notably, 30 % of the students demonstrated good food safety practices, 42.8 % exhibited moderate practices, and 27.2 % had poor practices. Additionally, most participants expressed positive attitudes toward food safety, with 47.5 % holding a favorable view. It was found that gender and the year of education significantly influenced food safety practices, while the year of study and food safety training impacted both knowledge and practices. These findings highlight the importance of enhancing food safety education and awareness among university students. This is particularly important, as these students are future professionals who will play critical roles in various sectors, contributing to improved public health outcomes.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100671"},"PeriodicalIF":0.0,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144270665","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

Current approaches on cold plasma applied to dairy industry: Advantages and drawbacks 目前冷等离子体在乳制品工业中的应用：优点和缺点

Food and Humanity Pub Date : 2025-06-09 DOI: 10.1016/j.foohum.2025.100661

Jaqueline da Cruz , Paula Cristina Carvalho de Pina , Anelise Leal Vieira Cubas , Cristiano José de Andrade , Alcilene Rodrigues Monteiro

{"title":"Current approaches on cold plasma applied to dairy industry: Advantages and drawbacks","authors":"Jaqueline da Cruz , Paula Cristina Carvalho de Pina , Anelise Leal Vieira Cubas , Cristiano José de Andrade , Alcilene Rodrigues Monteiro","doi":"10.1016/j.foohum.2025.100661","DOIUrl":"10.1016/j.foohum.2025.100661","url":null,"abstract":"<div><div>Milk is rich in essential nutrients for human diet due to its composition of proteins, fat, and minerals, such as calcium. However, its shelf life is short due to the high microbial load, high water content and pH of 6.4. To extend the fluid milk shelf life, generally, thermal treatment such as heat pasteurization and sterilization (ultra-high temperature UHT) can be used. These methods are highly effective for inactivation of pathogenic microorganisms or spores, however, heat affects the nutritional, physicochemical and sensory properties of milk. Thus, several non-thermal technologies have been considered as an alternative to replace thermal treatments, such as cold plasma. Cold plasma is an efficient and innovative technology to inactivate microorganism such as <em>Escherichia coli</em> cells by up to 57 %, pathogens such as <em>Listeria monocytogenes</em>, and <em>Salmonella typhimurium</em>. Despite this potential (advantages when compared to thermal processing of milk), the regulatory legislations hamper the consumption of plasma processed foods. Furthermore, there is little data on the effect of cold plasma in the milk, in particular chemical composition and technological properties as rheological. Therefore, the aim of this works was to critically discuss the feasibility of cold plasma applied in milk, including a prospecting on dairy products.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100661"},"PeriodicalIF":0.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307268","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

Extrusion technology in food processing: Principles, innovations and applications in sustainable product development 食品加工中的挤压技术：原理、创新和可持续产品开发中的应用

Food and Humanity Pub Date : 2025-06-09 DOI: 10.1016/j.foohum.2025.100672

Neelesh Yadav , Divyesh Suvedi , Aman Sharma , Sonali Khanal , Rachna Verma , Dinesh Kumar , Zakir Khan , Lukas Peter

{"title":"Extrusion technology in food processing: Principles, innovations and applications in sustainable product development","authors":"Neelesh Yadav , Divyesh Suvedi , Aman Sharma , Sonali Khanal , Rachna Verma , Dinesh Kumar , Zakir Khan , Lukas Peter","doi":"10.1016/j.foohum.2025.100672","DOIUrl":"10.1016/j.foohum.2025.100672","url":null,"abstract":"<div><div>Extrusion technology has increasingly been used worldwide in the agro-food processing industry in the main process of mixing, forming, texturizing and cooking of the formulation for innovative food products, which results in the effective inactivation of enzymes and microbial contamination of a high-temperature short-time (HTST) process. Extrusion cooking is widely preferred due to higher productivity and better retention of nutrients as compared to conventional methods of cooking. This review systematically summarizes the background, principles, processing technologies and recent advances in food extrusion. Advances like twin-screw extrusion, high moisture extrusion and recent sophisticated technologies like hot melt extrusion, supercritical carbon dioxide (SC-CO<sub>2</sub>) and 3-D food printing have tremendously increased the avenues of extrusion in product development, flexibility and sustainability. Some of the most important production variables such as moisture content, temperature, screw speed and pressure are important factors in texture, appearance, and nutritional value of the final product. This review also highlights the use of sustainable raw materials and by-products and presents extrusion as a flexible and sustainable processing technology. This review also highlights the optimization process of extrusion parameters. On the whole, extrusion technology is a transformational tool in food processing: it’s flexible, efficient, and offers an opportunity for product innovation to meet the changing needs of consumers for healthier, sustainable food products.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100672"},"PeriodicalIF":0.0,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279825","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