Journal of Tropical Food and Agroindustrial Technology最新文献_第2页

Qualitative Analysis of Water Contents in The Refill Drinking Water Depot Of Giripurno Village, Bumiaji, Batu 巴图Bumiaji Giripurno村饮用水补给站水含量定性分析

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2022-06-22 DOI: 10.21070/jtfat.v3i02.1606

Peni Ambar Wati, A. D. Priyanto, Yehezkiel Flobert Silaban, Devara Priya Ganendra

{"title":"Qualitative Analysis of Water Contents in The Refill Drinking Water Depot Of Giripurno Village, Bumiaji, Batu","authors":"Peni Ambar Wati, A. D. Priyanto, Yehezkiel Flobert Silaban, Devara Priya Ganendra","doi":"10.21070/jtfat.v3i02.1606","DOIUrl":"https://doi.org/10.21070/jtfat.v3i02.1606","url":null,"abstract":"Indonesia Central Statistics Agency shows that refilled water will be the main source of drinking water that is most widely used by households in Indonesia in 2020. In particular, people who live close to clean water sources such as Giripurno Village, Bumiaji District, Batu City feel that bottled water is getting more expensive, so that another alternative is emerging, namely drinking water produced by Water Depot Refilling Station (DAMIU), which is more affordable, but the quality is unknown. Therefore, drinking water at the refill drinking water depot is analyzed based on physical, chemical, and microbiological aspects to see the feasibility of refilled drinking water in accordance with PERMENKES No. 492 of 2010 about Drinking Water Quality Requirements. Drinking water samples were taken once at the refill drinking water depot. The results of laboratory analysis of drinking water are measured in terms of physical, chemical and microbiological parameters according to the Indonesian National Standard (SNI) method. The results of the analysis of the DAMIU in Giripurno Village sourced from the Kijan Spring is accordance with the PERMENKES RI Number 492/MENKES/PER/IV/2010 except for Coliform levels, so further research needs to be done to eliminate excessive Coliform levels.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"139 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126304777","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

The Effect of The Proportion of Turmeric Tamarind and Carrageenan on The Characteristics of Tamarind Jelly Drink. 姜黄罗望子与卡拉胶配比对罗望子果冻饮料特性的影响。

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2022-04-21 DOI: 10.21070/jtfat.v3i02.1605

Anggita Dhea Novita, R. Azara, S. R. Nurbaya, R. U. Budiandari

{"title":"The Effect of The Proportion of Turmeric Tamarind and Carrageenan on The Characteristics of Tamarind Jelly Drink.","authors":"Anggita Dhea Novita, R. Azara, S. R. Nurbaya, R. U. Budiandari","doi":"10.21070/jtfat.v3i02.1605","DOIUrl":"https://doi.org/10.21070/jtfat.v3i02.1605","url":null,"abstract":"This study aims to determine the effect of the proportion of turmeric acid and caragenan on the characteristics of jelly drink turmeric acid. This research was conducted using a factorial randomized block design (RAK) with the first factor being the turmeric and tamarind concentration treatment consisting of 3 levels, namely P1(75%: 25%), P2(50%:50%) P3(25%:75%) and the concentration of carrageenan consists of 3 levels, namely K1 (0.6%), K2 0, (8%), K3 (1.0%). The purpose of this study was to determine the effect of the ratio of carrageenan and turmeric acid on the pH value, viscosity, total dissolved solids, vitamin C, water content, antioxidants, and organoleptic tests (color, aroma, taste and texture) of jelly drink sour turmeric. Parameters The best treatment was jelly drink turmeric acid with turmeric acid concentration 75%: 25% and carrageenan concentration 1.0% which showed 0.16% vitamin, TPT 13.30 °Brix, pH 3.60, syneresis 6.95%, color value lightness 42.19, redness value –5.80, yellowness 23.71, aroma organoleptic 3.70 (neutral-slightly like), color organoleptic 3.90 (neutral-slightly like), taste organoleptic 4.70 (neutral - somewhat like), organoleptic texture 3.70 (neutral rather like). \u0000 ","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"162 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132197995","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

Characteristics Sensory of White Bread Enriched with Various Concentrations of Green Mustard Flour (Brassica Juncea) 不同浓度芥菜粉对白面包感官特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2022-04-20 DOI: 10.21070/jtfat.v3i02.1602

Rizka Faticha Sari Rizka, I. Saidi, S. R. Nurbaya, R. U. Budiandari

引用次数: 0

The Effect of Pounding Tool and Length of Time of Pounding on the Quality of Brown Rice Flour (Oryza Nivara) 粉碎工具和粉碎时间对糙米粉品质的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2022-04-14 DOI: 10.21070/jtfat.v3i01.1594

A. Ardiansyah, Al Machfudz, L. Hudi, I. Saidi

{"title":"The Effect of Pounding Tool and Length of Time of Pounding on the Quality of Brown Rice Flour (Oryza Nivara)","authors":"A. Ardiansyah, Al Machfudz, L. Hudi, I. Saidi","doi":"10.21070/jtfat.v3i01.1594","DOIUrl":"https://doi.org/10.21070/jtfat.v3i01.1594","url":null,"abstract":"This study aims to determine the effect of the pounder and the duration of pounding on the quality of brown rice flour. This research using a factorial randomized block design. The first factor is pounding with wooden mortar and stone mortar, while the second factor is pounding with 3 levels, namely 20, 30 and 40 minutes. Statistical analysis using ANOVA and further test using 5% BNJ test. Organoleptic test was analyzed using Friedman test. The results showed that there was an interaction between the type of pounder used and the duration of pounding on the percentage of particle size, color organoleptic value, aroma organoleptic value and organoleptic value of brown rice flour texture but had no significant effect on water content, fat content, and crude fiber content of brown rice flour. . Treatment with a masher (stone mortar) with a pounding time of 40 minutes had a very significant effect on the number of mesh 80 passes in brown rice flour. The organoleptic test was on the highest color with a value of 3.75 (slightly dark red) with a wooden mortar pounding treatment and 20 minutes of pounding time, the highest aroma organoleptic test with a value of 3.075 (rather typical of brown rice) with a stone mortar pounding treatment and 30 minutes of pounding time, and the highest value organoleptic texture was 3.55 (smooth) with stone mortar pounding treatment and 30 minutes of pounding time.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133608627","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 Media and Roasting Time on Quality of Brown Rice Tea (Oriza Nivara) 介质和焙烧时间对糙米茶品质的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2022-04-11 DOI: 10.21070/jtfat.v3i02.1589

M. V. B. Vikri, Al Machfudz, R. Azara, S. R. Nurbaya

{"title":"Effect of Media and Roasting Time on Quality of Brown Rice Tea (Oriza Nivara)","authors":"M. V. B. Vikri, Al Machfudz, R. Azara, S. R. Nurbaya","doi":"10.21070/jtfat.v3i02.1589","DOIUrl":"https://doi.org/10.21070/jtfat.v3i02.1589","url":null,"abstract":"This study aims to determine the interaction between the effect of roasting media and roasting time on the quality of brown rice (Oryza nivara) tea. This research was conducted at the Food Product Development and Analysis Laboratory at the Faculty of Science and Technology, University of Muhammadiyah Sidoarjo from September 2021 to December 2021. This research was conducted using a factorial randomized block design (RAK) with the first factor being the treatment of roasting media consisting of 2 levels, namely T1 (Earth Frying Pan), T2 (Metal Frying Pan) and the second factor is the roasting time consisting of 3 levels, namely S1 (Roasting Time 40 minutes), S2 (Roasting Time 50 minutes), S3 (Roasting Time 60 minutes). The results showed that there was an interaction between roasting media and roasting time on the quality of brown rice (Oryza nivara) tea color parameters using the color reader method, water content, crude fiber content and organoleptic (taste) but there was no interaction on ash content and organoleptic parameters. (color, aroma). The best parameters are found in the T1S2 treatment (Soil Frying Pan and Roasting Time 50 minutes) which shows the value of crude fiber content of 12.08%, moisture content of 2.10%, lightness value of 76.73, redness value of 1.53, yellowness value of 4.98. , 0.00% ash content, taste organoleptic 0.00, color organoleptic 0.88, aroma organoleptic 0.00.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"115 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125807236","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 Inulin Concentration and Cooking Time on the Quality of Aloe Vera Jam 菊粉浓度和蒸煮时间对芦荟果酱品质的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2022-04-08 DOI: 10.21070/jtfat.v3i02.1601

M.Rizki Firbiono Hardiadana, L. Hudi, R. U. Budiandari

{"title":"Effect of Inulin Concentration and Cooking Time on the Quality of Aloe Vera Jam","authors":"M.Rizki Firbiono Hardiadana, L. Hudi, R. U. Budiandari","doi":"10.21070/jtfat.v3i02.1601","DOIUrl":"https://doi.org/10.21070/jtfat.v3i02.1601","url":null,"abstract":"This study aims to determine effect of inulin concentration and cooking time on the quality of aloe vera jam. This study used factorial randomized block design. The first factor was concentration of inulin (I): (I1) 2%, (I2), 4% and (I3), 6%, the second factor was cooking time (L): (L1) 30 minutes (L2), 40 minutes and (L3) 50 minutes. Statistical analysis using analysis of variance and further test BNJ 5%. The results showed that there was significant interaction between inulin concentration and cooking time on the water content and lightness of aloe vera jam. Inulin concentration and cooking time had significant effect on the organoleptic characteristics of greasing power, texture and taste. Inulin concentration had significant effect on water content and lightness. Cooking time has significant effect on the vitamin C content, water content and lightness of aloe vera jam. The best treatment was aloe vera jam with I1L1 treatment (2% inulin concentration and 30 minutes of cooking time) with characteristics of vitamin C content 0.32%, water content 36.41%, lightness 44.97, redness 2.44 , yellowness 20.01 and the organoleptic of greasing power 3.03 (easy to spread-very easy to smear), texture 3.70 (smooth-very smooth), aroma 2.83 (slightly flavorful-fairly flavorful), and taste 3.40 (sweet-very sweet).","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129268706","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

Pengaruh Lama Perendaman dan Lama Penyangraian Terhadap Kualitas Teh Beras Merah (Oriza Nivara) 长期浸渍和长期腌制对红米茶(Oriza Nivara)质量的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2022-03-23 DOI: 10.21070/jtfat.v3i01.1599

Ujwalita Kumara Amaranggana Dita

{"title":"Pengaruh Lama Perendaman dan Lama Penyangraian Terhadap Kualitas Teh Beras Merah (Oriza Nivara)","authors":"Ujwalita Kumara Amaranggana Dita","doi":"10.21070/jtfat.v3i01.1599","DOIUrl":"https://doi.org/10.21070/jtfat.v3i01.1599","url":null,"abstract":"This study aims to find out the influence of long immersion and long roasting on the quality of brown rice flour. This research was conducted at the Laboratory of Product Development and Food Analysis of the Food Technology Program of the Faculty of Science and Technology, University of Muhammadiyah Sidoarjo from September to November 2021 using a random design of factorial groups. The first factor is the length of immersion consisting of three levels, namely 1 hour, 2 hours, 3 hours, while the second factor is the roasting length of 20 minutes and 30 minutes. Statistical analysis using ANOVA and further tests using BNJ test 5%. Then for organoleptic tests analyzed using the Friedman test. The results showed there was an interaction between the length of immersion and the length of roasting of water content, coarse fiber content, and fat content but did not affect ash content. The best treatment is brown rice flour with a long treatment of 1 hour immersion and a 40-minute roasting length (T1S3) which shows ash levels of 1.32%, water content of 10.36%, fiber content of 20.52%, fat content of 1.65%, organoleptic test aroma 2.88 (somewhat typical of brown rice), organoleptic test color 2.10 (bright red), organoleptic test texture 3.50 (smooth).","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133759965","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 Proportion of Aloe Vera Porridge with CMC (Carboxy Methyl Cellulose) Concentration on Characteristics of Ice Cream 芦荟粥与羧甲基纤维素配比对冰淇淋特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2022-03-10 DOI: 10.21070/jtfat.v3i01.1597

Misbachul Ulum, L. Hudi, R. Azara

{"title":"Effect of Proportion of Aloe Vera Porridge with CMC (Carboxy Methyl Cellulose) Concentration on Characteristics of Ice Cream","authors":"Misbachul Ulum, L. Hudi, R. Azara","doi":"10.21070/jtfat.v3i01.1597","DOIUrl":"https://doi.org/10.21070/jtfat.v3i01.1597","url":null,"abstract":"This study aims to determine the effect of the proportion of aloe vera with CMC concentration on the characteristics of ice cream. This study used a factorial Randomized Block Design (RAK) with 2 factors and was repeated 3 times. The first factor is the concentration of aloe vera pulp with 3 levels, namely: L1 = 40% aloe vera pulp, L2 = 30% aloe vera pulp, L3 = 20% aloe vera pulp. The second factor is the concentration of the stabilizer CMC (Carboxy Methyl Cellulose) with 3 levels, namely: C1 = 0.0% CMC, C2 = 0.1% CMC, and C3 = 0.2% CMC. The variables observed in this study were the analysis of vitamin C levels, viscosity, melting rate, physical color. analysis of total dissolved solids (TPT) and organoleptic tests (taste, aroma, and texture). The data obtained were analyzed using analysis of variance, if the results of the analysis showed significant differences, it would be continued with the 5% level of Real Difference Test (BNJ), for organoleptic tests were analyzed using the Friedman test. Based on the data obtained, the best treatment was aloe vera ice cream with 20% aloe vera pulp treatment and 0.2% CMC concentration (L3C3) which showed 0.14% vitamin C, total soluble solids 29.47°Brix, viscosity 107, 33 mPas, the value of lightness color is 81.91, the value of redness is -2.93, the value of yellowness is 24.51, the melting rate is 87.09 minutes, the organoleptic color is 3.73 (usually - like), the organoleptic aroma is 3.50 (usually - like) ), organoleptic texture 3.93 (like - very like), organoleptic taste 4.00 (like very much). \u0000 ","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122109530","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 the Concentration of Carboxy Methyl Cellulose and Tapioka Flour on Organoleptic Fruit Leather Mesocarp of Lontar Fruit (Borassus flabellifer) 羧甲基纤维素和木薯粉浓度对龙舌兰果感官果皮中果皮的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2022-02-14 DOI: 10.21070/jtfat.v3i01.1588

Sutiono Sutiono, I. Saidi, R. Azara

{"title":"Effect of the Concentration of Carboxy Methyl Cellulose and Tapioka Flour on Organoleptic Fruit Leather Mesocarp of Lontar Fruit (Borassus flabellifer)","authors":"Sutiono Sutiono, I. Saidi, R. Azara","doi":"10.21070/jtfat.v3i01.1588","DOIUrl":"https://doi.org/10.21070/jtfat.v3i01.1588","url":null,"abstract":"This study aims to determine the effect of the concentration of Carboxy Methyl Cellulose, Tapioca Flour on the Characteristics of the Fruit Leather Mesocarp of Lontar Friut (Borassus flabellifer). The design in this study was a one-factor randomized block design (RAK), wich consisted of 10 treatments, namely (CM1), (CM2), (CM3), (CM4), (CM5), (TP1), (TP2), (TP3 ), (TP4), (TP5). Analysis using ANOVA and 5% BNJ follow-up test. The results showed that the concentration of Caboxy Methyl Cellulose, Tapioca Flour Fruit Leather Mesocarp Lontar Fruit (Borassus flabellifer), had a very significant effect on the characteristics of water content, color characteristics (lightness, greeness, yellowness), organoleptic characteristics of color, aroma, taste, texture, characteristics. physical value of texture (hardness, cohesiveness, adhesiveness, chewiness and gummyness). The best treatment is CM5 which shows the value of water content 9.13%, lightness value 51.52, greenness 8.72, yellowness 16.54, physical texture value (hardness 662.73 g, cohesiveness 0.98, adhesiveness 5.54 mJ , springiness 1.0 mm, chewiness 14.37 mJ and gumminess 432.83 g), and color organoleptic value 6.23, aroma 6.67 texture 5.57, taste 3.77.","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121419655","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

The Effect of Concentration of Flour, Green Mustard Pasta (Brassica Juncea) On The Characteristics of Ice Cream 青芥菜面(芥菜)面粉浓度对冰淇淋特性的影响

Journal of Tropical Food and Agroindustrial Technology Pub Date : 2021-12-06 DOI: 10.21070/jtfat.v3i01.1587

Sholikah Dwi Kartika, I. Saidi

{"title":"The Effect of Concentration of Flour, Green Mustard Pasta (Brassica Juncea) On The Characteristics of Ice Cream","authors":"Sholikah Dwi Kartika, I. Saidi","doi":"10.21070/jtfat.v3i01.1587","DOIUrl":"https://doi.org/10.21070/jtfat.v3i01.1587","url":null,"abstract":"This study aims to determine the effect of the concentration of green mustard flour (Brassica juncea) and green mustard paste on the characteristics of ice cream. The levels are P1 0% Green Mustard Flour and 0% Green Mustard Paste, P2 3% Green Mustard Flour, P3 6% Green Mustard Flour, P4 9% Green Mustard Flour, P5 12% Green Mustard Flour, P6 15% Green Mustard Paste, P7 20% Green Mustard Paste, P8 25% Green Mustard Paste and P9 30% Mustard Paste. The variables measured were organoleptic tests on aroma, taste, color, texture and overall acceptance. The results showed that the concentration of green mustard flour and green mustard paste had a significant effect on organoleptic tests (aroma, taste, color, texture and overall acceptance). The best treatment parameters in this study were ice cream with a concentration of mustard paste 25% (P8) which showed an organoleptic aroma value of 3.3 (slightly typical of mustard greens - not typical of mustard greens), organoleptic taste of 2.9 (no taste typical of mustard greens - slightly taste typical of mustard greens), color organoleptic 3.6 (Slightly green – green), texture organoleptic 3.9 (soft), organoleptic overall reception 3.4 (slightly like – like).","PeriodicalId":141406,"journal":{"name":"Journal of Tropical Food and Agroindustrial Technology","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128176800","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