发布求助
文献互助 智能选刊 最新文献

International Journal of Dairy Technology最新文献

筛选
英文 中文
Effect of casein genetic variants and glycosylation on bovine milk foaming properties 酪蛋白基因变异和糖基化对牛乳发泡特性的影响
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-06-11 DOI: 10.1111/1471-0307.13114
Barana Hewa Nadugala, Graham Hepworth, N. Vithanage, Charles N Pagel, Jared K. Raynes, C. Ranadheera, Amy Logan
{"title":"Effect of casein genetic variants and glycosylation on bovine milk foaming properties","authors":"Barana Hewa Nadugala, Graham Hepworth, N. Vithanage, Charles N Pagel, Jared K. Raynes, C. Ranadheera, Amy Logan","doi":"10.1111/1471-0307.13114","DOIUrl":"https://doi.org/10.1111/1471-0307.13114","url":null,"abstract":"The effects of κ‐casein (κ‐CN) and β‐casein (β‐CN) genetic variant and κ‐CN glycosylation degree (GD, low or high) on interfacial and foaming properties of bovine skim milk were investigated. No significant effect was measured for milks with different ĸ‐CN and β‐CN genetic variants. However, milks of higher GD exhibited lower surface tension, enhanced foamability and differences in secondary protein structure compared to lower GD skim milks. Glycan attachment is believed to affect surface activity and the spread and packing of protein at the foam bubble liquid–air interface, leading to differences in foaming performance.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141357499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","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 Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation 嗜热链球菌提取物对牛奶发酵中植物乳杆菌酸化和繁殖的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-06-06 DOI: 10.1111/1471-0307.13109
Kun Wang, Chengjie Ma
{"title":"Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation","authors":"Kun Wang,&nbsp;Chengjie Ma","doi":"10.1111/1471-0307.13109","DOIUrl":"10.1111/1471-0307.13109","url":null,"abstract":"<p>The probiotic <i>Lactiplantibacillus plantarum</i> could not independently ferment milk to form yoghurt. In this study, the effect of <i>Streptococcus thermophilus</i> extract on the acidification and propagation capabilities of <i>L</i>. <i>plantarum</i> during milk fermentation was investigated. The results showed that the addition of <i>S</i>. <i>thermophilus</i> crude cell extract significantly shortened the fermentation time and promoted the propagation of <i>L</i>. <i>plantarum</i>. Moreover, the addition of 0.2% <i>S</i>. <i>thermophilus</i> cell extract resulted in a higher acidification rate (final pH: 4.53) at 72 h of fermentation and a higher <i>L</i>. <i>plantarum</i> cell count (log 8.31 cfu/g) at 24 h of fermentation at 37°C. It was speculated that the presence of amino acids and free nucleotides in <i>S</i>. <i>thermophilus</i> lysate might have played an indispensable role during milk fermentation by <i>L</i>. <i>plantarum</i>. This study provided a novel strategy for utilising <i>L</i>. <i>plantarum</i> to ferment milk without using exogenous food ingredients.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141378118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Ultrasound promoted the inactivation efficacy of lactic acid against calcium-mediated biofilm formation by Pseudomonas fluorescens 超声促进乳酸对荧光假单胞菌钙介导的生物膜形成的灭活功效
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-05-29 DOI: 10.1111/1471-0307.13108
Hongchao Dai, Yanhe Zhang, Zhenbo Xu, Thanapop Stoteyome, Lei Yuan
{"title":"Ultrasound promoted the inactivation efficacy of lactic acid against calcium-mediated biofilm formation by Pseudomonas fluorescens","authors":"Hongchao Dai,&nbsp;Yanhe Zhang,&nbsp;Zhenbo Xu,&nbsp;Thanapop Stoteyome,&nbsp;Lei Yuan","doi":"10.1111/1471-0307.13108","DOIUrl":"10.1111/1471-0307.13108","url":null,"abstract":"<p>This study investigated the synergistic effects of lactic acid (0.5%, 1% and 2%) and ultrasound (400 W, 20 kHz) on the inactivation of <i>Pseudomonas fluorescens</i>. Combined ultrasound and 2% lactic acid for 5 min reduced the planktonic cell count below 1.40 log cfu/mL. Ultrasound promoted the inactivation of <i>P. fluorescens</i> biofilms by lactic acid and increased the release of ATP and nucleic acids from bacterial cells by 0.09–0.22 μmol/OD and 0.043–0.113 of OD<sub>260</sub> values, respectively. Results indicated that combined ultrasound and lactic acid can serve as a potential technique to control <i>P. fluorescens</i> biofilms.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141194580","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Bio-yoghurt enriched with Spirulina-encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties 富含螺旋藻封装石榴皮的生物酸奶：对一些代谢组学、抗氧化、质地和颜色特性的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-05-27 DOI: 10.1111/1471-0307.13105
Nuray Yagmur, Saliha Sahin, Lutfiye Yilmaz Ersan
{"title":"Bio-yoghurt enriched with Spirulina-encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties","authors":"Nuray Yagmur,&nbsp;Saliha Sahin,&nbsp;Lutfiye Yilmaz Ersan","doi":"10.1111/1471-0307.13105","DOIUrl":"10.1111/1471-0307.13105","url":null,"abstract":"<p>As an innovative bio-dairy product, yoghurt was enriched with <i>Spirulina</i>-encapsulated aqueous/hydroalcoholic extracts of pomegranate peel (PP). Some metabolomics, antioxidative, textural and colour properties of bio-yoghurt samples were investigated. The samples with <i>Spirulina</i> (YM) and PP (YPA) had the highest lactic, citric and uric acid. The aroma profile of the samples was affected encapsulation process and storage time. The values on day 1 and day 21 were 17.84–17.04 mg/kg for acetaldehyde, 0.98–0.90 mg/kg for diacetyl and 54.42–46.65 mg/kg for acetoin. The sample with encapsulated PP aqueous extract (YEPA) had the highest TPC (2.97 mg GAE/g), and the sample with PP aqueous extract (YPA) had the highest antioxidant capacity (0.36 mg TE/g). The present study describes that bio-yoghurt enriched with <i>Spirulina-</i>encapsulated PP could be considered a good alternative for consumers demanding functional dairy products and a holistic approach to a circular bioeconomy.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13105","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141194321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Methicillin-resistant Staphylococcus aureus enterotoxin producers, isolated from the production chain of artisanal Coalho cheese 从手工制作的科尔霍奶酪生产链中分离出的耐甲氧西林金黄色葡萄球菌肠毒素生产者
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-05-17 DOI: 10.1111/1471-0307.13099
Jovilma Maria Soares de Medeiros, Felipe Veríssimo de Lima, Maria Rociene Abrantes, Carolina de Gouveia Mendes da Escóssia Pinheiro, Anderson Clayton da Silva Abreu, Bruna Lourenço Crippa, Nathália Cristina Cirone Silva, Jean Berg Alves da Silva
{"title":"Methicillin-resistant Staphylococcus aureus enterotoxin producers, isolated from the production chain of artisanal Coalho cheese","authors":"Jovilma Maria Soares de Medeiros,&nbsp;Felipe Veríssimo de Lima,&nbsp;Maria Rociene Abrantes,&nbsp;Carolina de Gouveia Mendes da Escóssia Pinheiro,&nbsp;Anderson Clayton da Silva Abreu,&nbsp;Bruna Lourenço Crippa,&nbsp;Nathália Cristina Cirone Silva,&nbsp;Jean Berg Alves da Silva","doi":"10.1111/1471-0307.13099","DOIUrl":"10.1111/1471-0307.13099","url":null,"abstract":"<p>This study aimed to evaluate the presence of <i>Staphylococcus aureus</i> from the production chain of artisanal Coalho cheese, and to analyse the phenotypic profile of the strains, virulence factors and antimicrobial susceptibility profile. From the 52 samples collected, typical colonies of <i>Staphylococcus</i> spp. were isolated. From these positive <i>S. aureus</i> isolates, the genes encoding for enterotoxin production and antibiotic resistance were characterised. Additionally, <i>agr</i> locus typing was also performed. A significant presence of the <i>sea</i> enterotoxin producing gene, a higher incidence of the <i>mec</i>A gene and <i>agr</i> III group was identified. There was multiple resistance to penicillin, oxacillin, erythromycin and clindamycin in 79% of isolates. These results indicate that the artisanal Coalho cheese production process is associated with high contamination levels and significant potential for the isolated strains to produce enterotoxins. Therefore, there is cause for concern regarding the quality of the artisanal Coalho cheese produced.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141059922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Ionic calcium variation in normal, acidic, alkaline and unstable non-acidic bovine milks and its relationship with alcohol stability 正常、酸性、碱性和不稳定非酸性牛乳中离子钙的变化及其与酒精稳定性的关系
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-05-16 DOI: 10.1111/1471-0307.13095
Shaeen Inaê da Luz Kunz, Aline Luiza do Nascimento, Cristina Bachmann da Silva, Ana Luiza Freitas dos Santos, Patrik Breitenbach, Rogério Ferreira, Ana Luiza Bachmann Schogor
{"title":"Ionic calcium variation in normal, acidic, alkaline and unstable non-acidic bovine milks and its relationship with alcohol stability","authors":"Shaeen Inaê da Luz Kunz,&nbsp;Aline Luiza do Nascimento,&nbsp;Cristina Bachmann da Silva,&nbsp;Ana Luiza Freitas dos Santos,&nbsp;Patrik Breitenbach,&nbsp;Rogério Ferreira,&nbsp;Ana Luiza Bachmann Schogor","doi":"10.1111/1471-0307.13095","DOIUrl":"10.1111/1471-0307.13095","url":null,"abstract":"<p>Investigating the impact of ionic calcium (iCa) on alcohol stability and its correlation with suggested milk classification, a study analysed 379 bulk milk samples collected over 4 months. Results unveiled a significant inverse relationship between iCa concentration and alcohol test stability. Alkaline or unstable non-acidic milk exhibited no disparity in iCa content compared to normal or acidic milks. Despite fluctuations in iCa levels, seasonal variations, not milk classification, better accounted for the changes in stable milk detection in the alcohol test at the 76% setpoint. The seasonal fluctuation in iCa within bulk tank-collected milk carries implications for standardising industrial processes.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140971174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The influence of different ultrafiltration set-ups on the mineral partitioning between skim milk streams 不同的超滤设置对脱脂奶中矿物质分配的影响
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-05-13 DOI: 10.1111/1471-0307.13097
Yuan Jiang, Valentin Rauh, Søren K. Lillevang, Leif H. Skibsted, Frank Lipnizki, Giovanni Barone, Lilia Ahrné
{"title":"The influence of different ultrafiltration set-ups on the mineral partitioning between skim milk streams","authors":"Yuan Jiang,&nbsp;Valentin Rauh,&nbsp;Søren K. Lillevang,&nbsp;Leif H. Skibsted,&nbsp;Frank Lipnizki,&nbsp;Giovanni Barone,&nbsp;Lilia Ahrné","doi":"10.1111/1471-0307.13097","DOIUrl":"10.1111/1471-0307.13097","url":null,"abstract":"<p>In this study, the partitioning of minerals in ultrafiltration (UF) streams of skim milk using cross-flow (CF-UF) and dead-end (DE-UF) was investigated using 50 kDa membrane at different temperatures (5, 10, 25, 35, 55°C). CF-UF showed higher protein retention (6.02–10.9%) compared with DE-UF (3.44–4.70%), along with more retention of calcium, with values ranging from 29.8 to 41.5 and 57.8 to 112 mM for DE-UF and CF-UF, respectively. Ionic calcium in permeates varied less for CF-UF (2.48–1.18 mM) than for DE-UF (3.11–0.98 mM). The insights provided in this study can be exploited to tailor adjustments of minerals in milk streams using UF.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13097","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140939162","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils 添加了香桃木精油的乳脂的氧化和降解动力学
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-05-11 DOI: 10.1111/1471-0307.13090
Tuba Simsek Mertoglu, Turkan Mutlu Keceli
{"title":"Oxidation and degradation kinetics of lactic butter supplemented with Myrtus communis essential oils","authors":"Tuba Simsek Mertoglu,&nbsp;Turkan Mutlu Keceli","doi":"10.1111/1471-0307.13090","DOIUrl":"10.1111/1471-0307.13090","url":null,"abstract":"<p>The aim of this study was to investigate lipid oxidation/degradation kinetics of lactic butter manufactured from heat-treated and cultured cream, supplemented with <i>Myrtus communis</i> essential oils and stored at 4°C. Lipid oxidation followed zero-order, while vitamin degradation followed first-order reaction kinetics in fresh lactic butter. Optimising heat treatments of the cream at 70°C and 80°C for 30 s and using <i>M. communis</i> EOs reduced lipid oxidation and α-tocopherol degradation (<i>P</i> ≤ 0.05) of lactic butter samples. It was concluded that <i>M. communis</i> EOs is effective as antioxidant as compared to synthetic ascorbyl palmitate for improving stability of lactic butter.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13090","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140939039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A shelf life prediction method for butter based on the effects of β-carotene on colour and oxidative stability 基于β-胡萝卜素对颜色和氧化稳定性影响的黄油保质期预测方法
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-05-02 DOI: 10.1111/1471-0307.13078
Shujie Cheng, Shimin Wu
{"title":"A shelf life prediction method for butter based on the effects of β-carotene on colour and oxidative stability","authors":"Shujie Cheng,&nbsp;Shimin Wu","doi":"10.1111/1471-0307.13078","DOIUrl":"10.1111/1471-0307.13078","url":null,"abstract":"<p>This study aimed to examine the impact of β-carotene, astaxanthin and phytosterol esters on the colour and oxidative stability of butter, as well as to explore a shelf life prediction method based on colour analysis. The results of correlation analysis indicated a significant linear correlation between acidity and whiteness index and yellowness index, with a linear fit coefficient (<i>r</i><sup>2</sup>) exceeding 0.9796. In comparison with traditional shelf life prediction models, this method exhibited an average deviation of only 6.9% in its predicted results. The findings may contribute to the rapid evaluation of the shelf lives of commercial butter products.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140835978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
In vitro assessment of addition of soy protein isolate on milk protein digestion and conformational behaviour 添加大豆分离蛋白对牛奶蛋白质消化和构象行为的体外评估
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-04-30 DOI: 10.1111/1471-0307.13094
Qiaoya Mo, Qian Yang, Yingyi Mao, Feifei Deng, Xiaoying Xiong, Xiang Li, Wei Li
{"title":"In vitro assessment of addition of soy protein isolate on milk protein digestion and conformational behaviour","authors":"Qiaoya Mo,&nbsp;Qian Yang,&nbsp;Yingyi Mao,&nbsp;Feifei Deng,&nbsp;Xiaoying Xiong,&nbsp;Xiang Li,&nbsp;Wei Li","doi":"10.1111/1471-0307.13094","DOIUrl":"10.1111/1471-0307.13094","url":null,"abstract":"<p>Soy protein (SP) and milk protein are nutritionally complementary proteins, while they have different postprandial kinetic manifestations. In this study, different sources of proteins (casein, whey protein and SP isolate) were compounded in different concentrations and ratios. An <i>in vitro</i> dynamic gastrointestinal digestive system for children was used to study the digestive behaviour. For all the concentrations assessed, a consistently high level of small peptide release was demonstrated at 2.67 g/100 mL protein concentration, while the addition of 10% SP isolate would increase the release of small peptides. Overall, the study offers novel perspectives on children's products with diverse protein sources.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140835932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信