Comprehensive Reviews in Food Science and Food Safety最新文献

Brewer's spent grain: Unveiling innovative applications in the food and packaging industry

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-02 DOI: 10.1111/1541-4337.70150

Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm

{"title":"Brewer's spent grain: Unveiling innovative applications in the food and packaging industry","authors":"Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm","doi":"10.1111/1541-4337.70150","DOIUrl":"https://doi.org/10.1111/1541-4337.70150","url":null,"abstract":"Brewer's spent grain, a byproduct of beer brewing, is often discarded as waste, leading to environmental concerns. However, the growing interest in sustainability and the circular bioeconomy has prompted research into its use in food and packaging industries. The objective of this review paper is to explore recent advancements in food applications, focusing on various aspects such as processing innovations, food properties, sensory acceptability, and safety considerations. The paper highlights the role of functional bioactive compounds of BSG in food and evaluates their pharmacological activities. Additionally, it investigates the development of sustainable food-packaging materials derived from BSG, discussing their applications, challenges, and potential for eco-friendly packaging solutions. The inclusion of BSG significantly impacts the food matrix during processing, which can negatively affect the physical, rheological, and textural properties and sensory acceptability. To enhance BSGs desirability as a food ingredient, various approaches have been employed, including drying, fermentation, extrusion, and modifications using enzyme treatments, dough enhancers, and texture modifiers. BSG-derived biodegradable films and coatings demonstrate a promising potential for food-packaging applications, offering desirable properties such as sustainability and effective performance. Key challenges for adopting BSG-based solutions in food and packaging industries include limited consumer awareness, commercialization strategies, and the need for life cycle assessment and life cycle costing for successful integration and widespread adoption.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Brewer's spent grain: Unveiling innovative applications in the food and packaging industry

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-04-02 DOI: 10.1111/1541-4337.70150

Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm

{"title":"Brewer's spent grain: Unveiling innovative applications in the food and packaging industry","authors":"Pramod Aradwad, Sharvari Raut, Ahmed Abdelfattah, Cornelia Rauh, Barbara Sturm","doi":"10.1111/1541-4337.70150","DOIUrl":"https://doi.org/10.1111/1541-4337.70150","url":null,"abstract":"Brewer's spent grain, a byproduct of beer brewing, is often discarded as waste, leading to environmental concerns. However, the growing interest in sustainability and the circular bioeconomy has prompted research into its use in food and packaging industries. The objective of this review paper is to explore recent advancements in food applications, focusing on various aspects such as processing innovations, food properties, sensory acceptability, and safety considerations. The paper highlights the role of functional bioactive compounds of BSG in food and evaluates their pharmacological activities. Additionally, it investigates the development of sustainable food-packaging materials derived from BSG, discussing their applications, challenges, and potential for eco-friendly packaging solutions. The inclusion of BSG significantly impacts the food matrix during processing, which can negatively affect the physical, rheological, and textural properties and sensory acceptability. To enhance BSGs desirability as a food ingredient, various approaches have been employed, including drying, fermentation, extrusion, and modifications using enzyme treatments, dough enhancers, and texture modifiers. BSG-derived biodegradable films and coatings demonstrate a promising potential for food-packaging applications, offering desirable properties such as sustainability and effective performance. Key challenges for adopting BSG-based solutions in food and packaging industries include limited consumer awareness, commercialization strategies, and the need for life cycle assessment and life cycle costing for successful integration and widespread adoption.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Innovative mycelium-based food: Advancing One Health through nutritional insights and environmental sustainability

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-26 DOI: 10.1111/1541-4337.70166

Xinyi Wang, Yuemeng Pei, Jiayi Wu, Xuanbo Zhong, Haoyan Liu, Yansong Xue

{"title":"Innovative mycelium-based food: Advancing One Health through nutritional insights and environmental sustainability","authors":"Xinyi Wang, Yuemeng Pei, Jiayi Wu, Xuanbo Zhong, Haoyan Liu, Yansong Xue","doi":"10.1111/1541-4337.70166","DOIUrl":"https://doi.org/10.1111/1541-4337.70166","url":null,"abstract":"One Health states that human health is indispensably connected with animal health and environmental health. Traditionally, humans consume meat to get animal-sourced protein in order to fulfill the goal of maintaining physical health. However, meat productions seem already not supportive to the current food system when facing to the enormous population, which potentially enhances the development of alternative protein industry. In 2023, about 28.9% of the world populations were exposed to moderate or severe food insecurity. Meanwhile, intensive livestock farming has caused serious issues on atmospheric pollution, land occupation, and water consumption. To alleviate such stresses, alternative proteins come to the spotlight. Currently, plant-based protein, cell-cultured protein, mycelium-based protein (MBP), and algal-based protein are the main categories of alternative proteins, among which MBP is acquiring more popularity as a nutritional, eco-friendly, and sustainable source of protein. More than a protein provider, the mycelium-based food (MBF) is abundant with various nutrients and bioactive compounds that make great contribution to human health. Unlike conventional animal husbandry, mycelium production puts less stress on the environment as mycelium can grow on waste substrates, recycling the wastes that used to be abandoned. This review aims to establish a comprehensive understanding of the characteristics, nutritional value, functional properties, and potential applications of MBFs. Additionally, it explores advancements in production technologies, potential challenges, and future research directions to optimize the development and commercialization of MBF products.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Recent advances in Lactobacillus plantarum fermentation in modifying fruit-based products: Flavor property, bioactivity, and practical production applications

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-26 DOI: 10.1111/1541-4337.70160

Zhibin Xing, Xizhe Fu, Hao Huang, Yuerong Xu, Lili Wei, Chunhui Shan, Yinglin Du

{"title":"Recent advances in Lactobacillus plantarum fermentation in modifying fruit-based products: Flavor property, bioactivity, and practical production applications","authors":"Zhibin Xing, Xizhe Fu, Hao Huang, Yuerong Xu, Lili Wei, Chunhui Shan, Yinglin Du","doi":"10.1111/1541-4337.70160","DOIUrl":"https://doi.org/10.1111/1541-4337.70160","url":null,"abstract":"Lactobacillus plantarum is a widely distributed gram-positive anaerobic or partially anaerobic fermenting bacteria that has been extensively applied in the fields of medicine, cosmetics, and the food industry owing to their variety of functional properties. L. plantarum is suitable for the fermentation of fruit and vegetable media. The resulting fermented product is significantly enhanced in terms of the overall quality compared to that in the prefermentation period. This study summarizes the impact of fermentation with L. plantarum on the modification of flavor and volatile compounds in fruit products, its effect on functional activities, and its practical application in fermented fruit production. Fruits fermented by L. plantarum are rich in volatile components, possess a higher content of functional compounds, and exhibit better bioactivities, including antioxidant, anti-inflammatory, and regulatory effects on type 2 diabetes and gut microbes, compared to nonfermented fruits. This study provides new insights into the development of fruit-derived functional foods processed via fermentation with L. plantarum.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Featured Cover: Cover Image, Volume 24, Issue 2

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-22 DOI: 10.1111/1541-4337.70165

Gaozhong Yang, Jiang Shi, Liqiang Tan, Ying Yang, Li Guo, Liyuan Wang, Xinqiang Zheng, Zhi Lin, Haipeng Lv

引用次数: 0

Ultrasound-induced food protein-stabilized emulsions: Exploring the governing principles from the protein structural perspective

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-22 DOI: 10.1111/1541-4337.70162

Lei Zhou, Israq Ali, Sivakumar Manickam, Bey Hing Goh, Ye Tao, Jian Zhang, Siah Ying Tang, Wangang Zhang

{"title":"Ultrasound-induced food protein-stabilized emulsions: Exploring the governing principles from the protein structural perspective","authors":"Lei Zhou, Israq Ali, Sivakumar Manickam, Bey Hing Goh, Ye Tao, Jian Zhang, Siah Ying Tang, Wangang Zhang","doi":"10.1111/1541-4337.70162","DOIUrl":"10.1111/1541-4337.70162","url":null,"abstract":"Consumers’ growing demand for healthy and natural foods has led to a preference for products with fewer additives. However, the low emulsifying properties of natural proteins often necessitate the addition of emulsifiers in food formulations. Consequently, enhancing the emulsifying properties of proteins through various modification methods is crucial to meet modern consumer demands for natural food products. High-intensity ultrasound offers a green, efficient processing technology that significantly improves the emulsifying properties of proteins. This study explores how ultrasound treatment enhances the stability of protein-based emulsions by modifying protein structures. While ultrasonic treatment does not significantly affect the primary structure of proteins, it influences the secondary, tertiary, and quaternary structures depending on the type of protein, ultrasound parameters (type, intensity, and time), and treatment conditions. The results suggest that ultrasound treatment reduces α-helix content, decreases protein particle size, and increases β-sheet content, surface hydrophobicity, free sulfhydryl groups, and zeta potential, leading to a more stable protein-based emulsion. The reduced particle size and increased flexibility of proteins induced by ultrasound enable more rapid protein adsorption at the oil–water interface, resulting in smaller emulsion droplets. This contributes to the emulsion's improved stability during storage. Future research should focus on the large-scale application of ultrasonic treatment for protein modification to produce high-quality, natural foods that meet the evolving needs of consumers.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food-grade applications

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-22 DOI: 10.1111/1541-4337.70157

Zhen Yang, Yuanyang Song, Hui Chen, Dongze Li, Liang Chen, Weimin Zhang, Lianzhou Jiang, Zhaoxian Huang, Wanli Zhang

{"title":"Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food-grade applications","authors":"Zhen Yang, Yuanyang Song, Hui Chen, Dongze Li, Liang Chen, Weimin Zhang, Lianzhou Jiang, Zhaoxian Huang, Wanli Zhang","doi":"10.1111/1541-4337.70157","DOIUrl":"10.1111/1541-4337.70157","url":null,"abstract":"Pickering emulsions (PEs) have attracted considerable interest as platforms for encapsulating and controlling the release of bioactive compounds. Recent studies emphasize the potential of soybean protein nanoparticles to improve PE-based carriers, enhancing the stability and bioavailability of these compounds through unique self-assembly behaviors. This review analyzes recent advancements in the use of soybean protein nanoparticle-stabilized PEs as carriers for bioactive compounds. Various fabrication techniques, including physical, chemical, and biological methods, are explored. The effectiveness of soybean protein nanoparticles, both individually and in combination with polysaccharides or polyphenols, is evaluated, highlighting their roles in stabilizing PEs and enhancing functionality. Findings indicate that soybean protein nanoparticles are effective stabilizers for a wide range of PE structures, including oil-in-water, water-in-oil, high internal phase PEs, and Pickering emulgels. Fabrication methods, properties of Pickering particles, processing parameters, and formulations significantly influence the interfacial behavior, structure, and functionality of PEs. Fabrication methods, properties of Pickering particles, processing parameters, and formulations significantly influence the interfacial behavior, structure, and functionality of PEs. Additionally, innovative applications and future developments of soybean protein–based Pickering nanoparticles are discussed, emphasizing plant-based substitutes and advanced materials. Despite extensive discussions on soybean protein–based PEs in various food forms, research into their techno-functional properties and flavor mechanisms remains limited.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Anti-obesity peptides from food: Production, evaluation, sources, and commercialization

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-20 DOI: 10.1111/1541-4337.70158

Mona Hajfathalian, Sakhi Ghelichi, Charlotte Jacobsen

{"title":"Anti-obesity peptides from food: Production, evaluation, sources, and commercialization","authors":"Mona Hajfathalian, Sakhi Ghelichi, Charlotte Jacobsen","doi":"10.1111/1541-4337.70158","DOIUrl":"10.1111/1541-4337.70158","url":null,"abstract":"The global obesity epidemic has heightened interest in natural solutions, with anti-obesity peptides emerging as promising candidates. Derived from food sources such as plants, algae, marine organisms, and products like milk and eggs, these peptides combat obesity through various mechanisms but face challenges in production and scalability. The aim of this review is to explore their sources, mechanisms, measurement, and synthesis methods, including innovative approaches such as de novo synthesis, proteomics, and bioinformatics. Its unique contribution lies in critically analyzing the current state of research while highlighting novel synthesis techniques and their practical relevance in addressing commercialization challenges, offering valuable insights for advancing anti-obesity peptide development. Diverse methods for assessing the anti-obesity properties of these peptides are discussed, encompassing both in vitro and in vivo experimental approaches, as well as emerging alternatives. The review also explores the integration of cutting-edge technologies in peptide synthesis with the potential to revolutionize scalability and cost-effectiveness. Key findings assert that despite the great potential of peptides from various food sources to fight against obesity and advances in their identification and analysis, challenges like scalability, regulatory hurdles, bioavailability issues, high production costs, and consumer appeal persist. Future research should explore the use of bioinformatics tools and advanced peptide screening technologies to identify and design peptides with enhanced efficacy and bioavailability, efficient and cost-effective extraction and purification methods, sustainable practices such as utilizing byproducts from the food industry, and the efficacy of products containing isolated anti-obesity peptides versus whole materials in clinical settings.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11924896/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-20 DOI: 10.1111/1541-4337.70163

Ecaterina Savchina, Antonella L. Grosso, Petra Massoner, Ksenia Morozova, Matteo M. Scampicchio, Giovanna Ferrentino

{"title":"From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations","authors":"Ecaterina Savchina, Antonella L. Grosso, Petra Massoner, Ksenia Morozova, Matteo M. Scampicchio, Giovanna Ferrentino","doi":"10.1111/1541-4337.70163","DOIUrl":"10.1111/1541-4337.70163","url":null,"abstract":"Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast-developing research area. This review explores the current state of applications developed for oil structuring, considering the challenges and prospects. Processes such as direct and indirect oleogelation, as well as interesterification (acidolysis, alcoholysis, glycerolysis, and transesterification), are described, outlining the main factors governing them. The review also presents the potential applications and enhancement of the functional properties of structured oils in various food formulations. From the latest literature, the industrial applicability of structured oils is discussed. This work provides a well-structured overview of the broad and diverse topic of fat mimetics and oil structuring, creating a solid base for a better understanding of the topic and spotting the challenges associated with their application.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11924905/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Sustainable valorization of garlic byproducts: From waste to resource in the pursuit of carbon neutrality

IF 12 1区农林科学

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-03-20 DOI: 10.1111/1541-4337.70151

Zhichang Qiu, Zhenjia Zheng, Hang Xiao

{"title":"Sustainable valorization of garlic byproducts: From waste to resource in the pursuit of carbon neutrality","authors":"Zhichang Qiu, Zhenjia Zheng, Hang Xiao","doi":"10.1111/1541-4337.70151","DOIUrl":"10.1111/1541-4337.70151","url":null,"abstract":"Large-scale garlic planting and processing activities generate considerable amounts of agro-food waste and pose serious environmental and economic challenges. These byproducts are rich in bioactive compounds with promising applications in the food, medicine, and agriculture sectors. This review provides a comprehensive overview of the generation, classification, chemical composition, and valorization of garlic byproducts. Garlic agricultural waste is derived from all stages of garlic harvesting and post-harvest processing and contain abundant soluble polysaccharides, polyphenols, proteins, insoluble dietary fiber, and organic sulfur compounds. The valorization of garlic waste can be achieved through tailoring processing technologies to extract and utilize individual components or applying the whole matter. Using traditional and emerging extraction and modification technologies, a variety of bioactive constituents can be transformed into functional foods, nutraceuticals, or other high-value products with exceptional functional properties and health benefits. Moreover, garlic waste can be converted into N/S/O self-doped carbon dots and biochar or be utilized directly in applications such as biocomposite films for food packaging, fluorescence sensors for food safety detection, biosorbents for food wastewater purification, agricultural quality enhancers, or nutritional supplements. Despite these opportunities, there are still several knowledge gaps regarding assessment and grading of materials, clean and low-cost production, efficient applications, long-term performance evaluation of products, and well-establishment of a robust industrial chain. Therefore, more research is required to advance the valorization of garlic agricultural waste, fostering a win–win scenario for the effective utilization of garlic byproducts and progress toward carbon neutrality.","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 2","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143661789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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