Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam最新文献_第4页

A practical application of sensory and rheological measurement in the development of fish pâté quality attributes 感官和流变测量在鱼类<s:1>品质属性测定中的实际应用

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-12-20 DOI: 10.31895/hcptbn.15.3-4.1

Jasmina Ranilović, J. Bebek, Helena Tomić Obrdalj, Davorka Gajari, Tanja Cvetković

{"title":"A practical application of sensory and rheological measurement in the development of fish pâté quality attributes","authors":"Jasmina Ranilović, J. Bebek, Helena Tomić Obrdalj, Davorka Gajari, Tanja Cvetković","doi":"10.31895/hcptbn.15.3-4.1","DOIUrl":"https://doi.org/10.31895/hcptbn.15.3-4.1","url":null,"abstract":"The flavor and texture of fish pâté are the most important attributes for consumers. The aim of the study was to analyze and compare commercial fish pâté with a laboratory prototype by combining sensory and rheological measurements. Quantitative Descriptive Analysis and Texture profile were established by expert sensory panelists, while the texture was additionally examined through rheological measurement. The results show a statistically significant difference between samples in relation to four flavor characteristics (color, fish odor, flavor saltiness, p < 0.05) and five texture characteristics (surface, plasticity, spreadability, density, graininess, p < 0.05). Regarding texture profile, the commercial fish pâté showed firmer density, and spreadability than does the laboratory prototype. Sensory and rheological data for both samples were highly positively correlated. Although the laboratory prototype has reached a certain level of desirable characteristics of fish pate (color, taste, spices) the acceptability of the observed differences in texture should be examined on a representative sample of consumers.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"110 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123183326","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: 2

An insight into the chemical composition of ground ivy (Glechoma hederacea L.) by means of macrocomponent analysis and fractionation of phenolic compounds 用大量成分分析和酚类化合物的分离方法对地常春藤(Glechoma hederacea L.)化学成分的研究

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-12-20 DOI: 10.31895/hcptbn.15.3-4.3

Danijela Šeremet, Aleksandra Vojvodić Cebin, A. Mandura, Ivana Žepić, K. Marković, D. Komes

{"title":"An insight into the chemical composition of ground ivy (Glechoma hederacea L.) by means of macrocomponent analysis and fractionation of phenolic compounds","authors":"Danijela Šeremet, Aleksandra Vojvodić Cebin, A. Mandura, Ivana Žepić, K. Marković, D. Komes","doi":"10.31895/hcptbn.15.3-4.3","DOIUrl":"https://doi.org/10.31895/hcptbn.15.3-4.3","url":null,"abstract":"Ground ivy (Glechoma hederacea L.) has been used for generations in folk\u0000medicine to treat various diseases. Up until today, the information about its chemical and bioactive composition is still rather incomplete.\u0000The aim of this study was to evaluate macro- and microcomposition of ground ivy including the polyphenolic profile. In the present study, different phenolic fractions (free soluble, esterified, glycosylated and\u0000insoluble-bound phenolic fractions) of ground ivy were prepared and analysed using spectrophotometric methods (total phenolic content and antioxidant capacity) and HPLC-PAD methodology. Regarding the macrocomposition, the results revealed that most of the ground ivy dry matter was composed of insoluble dietary fibre (48.96% dmb) followed by proteins (17.92% dmb). Minerals also markedly contributed to the dry matter (12.74% dmb) with potassium as the main macroelement (48.49 mg/g dmb). Dominant phenolic compounds in ground ivy extract were: rosmarinic\u0000(6.64 mg/g dmb) and chlorogenic acid (1.11 mg/g dmb), and flavonol rutin (1.87 mg/g dmb). Fractionation of phenolic compounds from ground ivy confirmed that dominant esters were indeed those of caffeic acid, while glycosides those of quercetin, which corresponded to the majority of identified compounds in the initial extract. Insoluble-bound phenolics were not represented in notable content. This study provided additional reference for macro- and microcomponent and phenolic composition of rather underutilized but valuable medicinal plant – ground ivy, to be used in further research of its health properties.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"34 5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132608971","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: 1

Fotoheterotrofni uzgoj ljubičaste nesumporne bakterije Rhodovulum adriaticum na hranjivim podlogama s različitim izvorima ugljika

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-12-20 DOI: 10.31895/hcptbn.15.3-4.5

Mario Novak, Antonija Trontel, Nenad Marđetko, Veronika Matoković, M. Šarić, Mladen Pavlečić, Božidar Šantek

{"title":"Fotoheterotrofni uzgoj ljubičaste nesumporne bakterije Rhodovulum adriaticum na hranjivim podlogama s različitim izvorima ugljika","authors":"Mario Novak, Antonija Trontel, Nenad Marđetko, Veronika Matoković, M. Šarić, Mladen Pavlečić, Božidar Šantek","doi":"10.31895/hcptbn.15.3-4.5","DOIUrl":"https://doi.org/10.31895/hcptbn.15.3-4.5","url":null,"abstract":"Ljubičaste nesumporne bakterije zanimljive su s ekološkog i ekonomskog stajališta u održivim biotehnološkim procesima proizvodnje biogoriva, biokemikalija, biopolimera, biomase odnosno sintezi specifičnih spojeva kao što su npr. karotenoidi i pigmenti. Za uspostavu ekološki i ekonomski održivih bioprocesa nužan je adekavatan odabir radnih mikroorganizama, sirovina i uvjeta kultivacije, a dobar primjer za to je\u0000razvoj bioprocesa na obnovljivim sirovinama kao što su to lignocelulozne sirovine. U ovom istraživanju proučavan je fotoheterotrofni uzgoj ljubičaste nesumporne bakterije Rhodovulum adriaticum DSM 2781 na tekućim hranjivim podlogama koje sadrže glukozu i/ili ksilozu kao izvore ugljika s ciljem dobivanja bakterijske biomase i\u0000fotosintetskih pigmenata. Rezultati istraživanja pokazuju da su najveće\u0000vrijednosti pokazatelja uspješnosti bioprocesa (YX = 2,095 g L-1; YX/S =\u00000,54 g g-1i Pr = 0,022 g L-1h-1) vezanih u dobivanje biomase ostvareni kod uzgoja na hranjivoj podlozi s 5 g L-1 glukoze. Uzgoj R. adriaticum DSM 2781 na hranjivoj podlozi s 3 g L-1 glukoze i ksiloze pokazao se najuspješnji za dobivanje fotosintetskih pigmenata (ukupni pigmenti 13,27 mg g-1 biomase) uz zadovoljavajuće ostale pokazatelje uspješnosti bioprocesa (YX = 1,507 g L-1; YX/S = 0,22 g g-1i Pr = 0,017 g L-1h-1).","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122177125","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

Vakuum sušenje u prehrambenoj industriji

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-12-20 DOI: 10.31895/hcptbn.15.3-4.8

Marko Marelja, Filip Dujmić, D. Ježek, Marko Škegro, Tomislav Bosiljkov, Sven Karlović, Monika Lasić, Mladen Brnčić

引用次数: 0

Impact of heat-assisted HVED plasma treatment on quality of apple juice 热辅助高温等离子体处理对苹果汁品质的影响

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-12-20 DOI: 10.31895/hcptbn.15.3-4.6

T. Pavičić, Danijela Šeremet, N. M. Strmečki, Višnja Stulić, Z. Zorić, Z. Herceg

{"title":"Impact of heat-assisted HVED plasma treatment on quality of apple juice","authors":"T. Pavičić, Danijela Šeremet, N. M. Strmečki, Višnja Stulić, Z. Zorić, Z. Herceg","doi":"10.31895/hcptbn.15.3-4.6","DOIUrl":"https://doi.org/10.31895/hcptbn.15.3-4.6","url":null,"abstract":"High voltage electrical discharge (HVED) plasma processing receives more\u0000and more attention due to its potential to assure microbial safety and retain quality of treated products. The influence of combined thermal and high voltage electrical discharge plasma treatment on apple juice quality was investigated. Apple juice samples were treated under defined\u0000plasma treatment parameters of time (3, 6 and 9 min), frequency (60, 90\u0000and 120 Hz) and temperature (30, 40 and 50 oC) in hybrid plasma reactor. Prior to treatment, juice samples were inoculated with Saccharomyces cerevisiae ATCC 204508 to investigate inactivation possibilities of plasma treatment on yeasts as common juice microorganisms. Quality parameters (pH, electrical conductivity, phenolic content and antioxidant activity) of treated and untreated apple juice were investigated and compared. Results have shown effectiveness of HVED plasma treatment in yeast inactivation up to 6.6 log10 in 9 min of treatment at 120 Hz and temperature of 40 oC. In treated samples there were no significant changes in phenolic content.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134105163","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: 1

Proizvodnja cjepiva protiv gripe - dosezi i izazovi

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-12-20 DOI: 10.31895/hcptbn.15.3-4.9

Igor Slivac, Ena Buljubašić, Višnja Gaurina Srček, Marijan Logarušić

引用次数: 0

Utjecaj paleolitičke prehrane u trajanju od 12 tjedana na tjelesnu masu, HbA1c i kvalitetu života kod osoba oboljelih od dijabetesa tipa 2

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-09-01 DOI: 10.31895/hcptbn.15.1-2.2

Tihana Šadek, Ana Vukelić, Manja Prašek, Zvonimir Šatalić

{"title":"Utjecaj paleolitičke prehrane u trajanju od 12 tjedana na tjelesnu masu, HbA1c i kvalitetu života kod osoba oboljelih od dijabetesa tipa 2","authors":"Tihana Šadek, Ana Vukelić, Manja Prašek, Zvonimir Šatalić","doi":"10.31895/hcptbn.15.1-2.2","DOIUrl":"https://doi.org/10.31895/hcptbn.15.1-2.2","url":null,"abstract":"U današnje doba dijabetes tipa 2 jedno je od najčešćih kroničnih oboljenja kod kojeg se s vremenom, zbog loše metaboličke regulacije, razvijaju različite zdravstvene komplikacije. Osnovni princip liječenja dijabetesa tipa 2 je prehrana uz redovitu tjelesnu aktivnost, samokontrola i peroralna terapija prema uputi liječnika. Kako paleolitička prehrana ima karakteristike koje bi mogle biti od koristi u\u0000kontroli dijabetesa tipa 2, od nedavno se istražuje kao moguća prevencija i dijetoterapija. Cilj ovog rada bio je ispitati utjecaj paleolitičke prehrane na tjelesnu masu, indeks tjelesne mase kao i na parametar dugoročne glikemije (HbA1c) te procijeniti njenu prihvatljivost kod oboljelih i utjecaj na kvalitetu života. Osam ispitanika s dijabetesom tipa 2 slijedilo je načela paleolitičke prehrane u trajanju od 12 tjedana. Nakon intervencije došlo je do vrlo malog smanjenja u tjelesnoj masi (1,4 %) i HbA1c (0,1 %) te se umjereno povećala kvaliteta života u pogledu društvenih odnosa (10,9 %) i utjecaja okoline (6,6 %). Paleolitička prehrana se pokazala prihvatljiva\u0000prema percepciji zdravstvenog utjecaja, lakoći pridržavanja, stupnju sitosti, ukusnosti, smanjenoj potrebi za slatkom hranom, lakoći nabave namirnica te prema percepciji općeg zdravlja i blagostanja, dok je financijski trošak predstavljao jedini faktor neprihvatljivosti ovakvog načina prehrane.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121762648","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

Adding value in barley malt rootlets as a source of 5’-phosphodiesterase 大麦麦芽根作为5′-磷酸二酯酶来源的附加值

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-09-01 DOI: 10.31895/hcptbn.15.1-2.6

S. Beluhan, I. Karmelić, Mirela Ivančić Šantek

{"title":"Adding value in barley malt rootlets as a source of 5’-phosphodiesterase","authors":"S. Beluhan, I. Karmelić, Mirela Ivančić Šantek","doi":"10.31895/hcptbn.15.1-2.6","DOIUrl":"https://doi.org/10.31895/hcptbn.15.1-2.6","url":null,"abstract":"A thermostable 5’-phosphodiesterase (5’-PDE, EC 3.1.4.1) was extracted from barley (Hordeum distichum var. Rex) malt rootlets. The purification\u0000procedure comprised acetone precipitation, S-Sepharose cation-exchange and DEAE-Sepharose anion-exchange chromatography. The enzyme was purified 101-fold with a recovery of 22% and a specific activity of 81.9\u0000U mg-1 protein, Optimum enzyme activity was obtained at 70 °C, and pH 8.9. The SDS-PAGE profiling of the purified protein exhibited molecular weight of 116 kDa and revealed three sub-unit fractions of 26, 43, and 56 kDa making up its active configuration. The kinetic constants Km and Vmax were determined as 0.25 mM and 0.816 mmol min-1, respectively. Thermodynamic studies showed that the thermal inactivation of purified barley malt rootlets 5’-PDE followed the first-order kinetics, indicating inactivation energy (Ed) of 134 kJ mol-1. The half-life (t1/2) at 70 °C was estimated as 169 min. Thermodynamic parameters ΔH*, ΔS* and ΔG* were determined as a function of temperature and were 131.15\u0000kJ mol-1, 37.01 kJ mol-1 K-1 and 118.4 kJ mol-1, respectively. The purified enzyme has long half-life with 11 days at 0 °C, 37 hours at 4 °C and 11 hours at room temperature. These results provide useful information about the factors that affects the activity of barley malt rootlets 5’-PDE and suggests a good indication for application of this enzyme in pharmaceutical and food industry.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130661148","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: 2

Effect of microwave treatment on cooking time, colour, sensory and nutritional properties of Bambara groundnut (Vigna subterranea) 微波处理对班巴拉花生蒸煮时间、色泽、感官及营养特性的影响

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-09-01 DOI: 10.31895/hcptbn.15.1-2.8

S. Oyeyinka, O. A. Iyiola, N. Patel, B. M. Fasogbon, A. Badmos, S. J. Olatunde, A. Oyeyinka, O. Akintayo, Aishat O. Ajisafe

{"title":"Effect of microwave treatment on cooking time, colour, sensory and nutritional properties of Bambara groundnut (Vigna subterranea)","authors":"S. Oyeyinka, O. A. Iyiola, N. Patel, B. M. Fasogbon, A. Badmos, S. J. Olatunde, A. Oyeyinka, O. Akintayo, Aishat O. Ajisafe","doi":"10.31895/hcptbn.15.1-2.8","DOIUrl":"https://doi.org/10.31895/hcptbn.15.1-2.8","url":null,"abstract":"Bambara groundnut is a leguminous crop that currently experiences a low level of utilisation because it is hard-to-cook and difficulty to dehull.\u0000\u0000In this study, the effects of different microwaving power of 450, 500, 600 and 750 W and time (0, 30, 60, 120 and 240 s) on cooking time, colour, sensory and nutritional properties of Bambara groundnut using standard methods were investigated. Microwaving generally reduced the cooking time of Bambara groundnut. The cooking time reduced by approximately 28, 46, 52 and 55% when Bambara groundnut was microwaved at 450, 500, 600 and 750 W for 240 s, respectively. Microwaving did not significantly (p>0.05) affect the colour and appearance of the grain.\u0000Bambara groundnut had similar lightness values (60.66-63.15), but slightly different a (3.38-5.57) and b values (16.16-19.20) after microwaving. Protein (23.90-26.88%) and carbohydrate (47.85-58.58%) were\u0000the major components of raw and microwaved grains. Microwaved grains showed higher digestibility values (approx. 78-85%) compared to the raw Bambara groundnut (approx. 71%). Mean sensory scores revealed that Bambara groundnut microwaved at 600 W for 240 s had comparable acceptability with the control sample. Microwaving can be used to reduce\u0000cooking time of Bambara groundnut, improve protein content and digestibility without significantly altering the sensory properties.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129858528","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: 4

Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potentials 水胶体(羧甲基纤维素和瓜胶)添加对小麦和优质木薯粉某些品质属性的影响及其面包生产潜力

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-09-01 DOI: 10.31895/hcptbn.15.1-2.4

O. Olatidoye, A. Shittu, Sobowale Ss, W. Olayemi, Isi Favour Adeluka

{"title":"Influence of hydrocolloids addition (carboxymethylcellulose and guargum) on some quality attributes of wheat and high quality cassava flour and its bread making potentials","authors":"O. Olatidoye, A. Shittu, Sobowale Ss, W. Olayemi, Isi Favour Adeluka","doi":"10.31895/hcptbn.15.1-2.4","DOIUrl":"https://doi.org/10.31895/hcptbn.15.1-2.4","url":null,"abstract":"High quality cassava flour (HQCF) is now widely used production of baked\u0000foods in Nigeria but bread quality is impaired when it is used in the bread formulation. In order to overcome this problem, six breads samples were produced from wheat/HQCF/hydrocolloid:T0100%wheat flour(control);T190:9:CMC;T290:9:GG;T3,80:18:CMC;T4,80:18:GG;T570:27:CMC;T670:27:GG.\u0000The flour blends were analyzed for functional, colour and pasting properties while breads characteristics and sensory evaluation were performed in order to assess effect of hydrocolloids on bread. The results showed composite flour with hydrocolloids had the highest bulk density (0.704g/ml), water absorption capacity (2.98m/g), least gelation concentration (4.4g/g), oil absorption capacity (0.71m/g), while control had the highest swelling capacity (1.68g/g). Significant differences at p<0.05 were found on the pasting properties of addition of hydrocolloids with lower pasting temperature (71oC) and time (6.08 min). Bread quality attributes such as loaf volume, specific loaf volume, oven spring, crust colour, crumb colour and firmness of the fresh breads significantly improved with the addition of hydrocolloids compared with bread produced without improvers. The results show that high quality cassava flour could be incorporated up to 18% with carboxymethylcellulose at 2% level without affecting its overall acceptability and thereby enhance the potential for using locally produced flours in bread baking. Sensory score of bread from the addition of hydrocolloids were all acceptable by the panelist. The addition of hydrocolloids could be used as an effective means of improving the quality of gluten free bread.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128400931","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