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Journal of Fermentation Technology最新文献

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Production of semi-alkaline protease by Aspergillus niger 黑曲霉生产半碱性蛋白酶的研究
Journal of Fermentation Technology Pub Date : 1988-01-01 Epub Date: 2003-02-05 DOI: 10.1016/0385-6380(88)90003-9
Henri Pourrat , Chantal Barthomeuf , Odile Texier , Aimee Pourrat
{"title":"Production of semi-alkaline protease by Aspergillus niger","authors":"Henri Pourrat ,&nbsp;Chantal Barthomeuf ,&nbsp;Odile Texier ,&nbsp;Aimee Pourrat","doi":"10.1016/0385-6380(88)90003-9","DOIUrl":"10.1016/0385-6380(88)90003-9","url":null,"abstract":"<div><p><em>Aspergillus niger</em> LCF no. 9 from a laboratory collection synthesized proteolytic enzymes active at semi-alkaline pH in high yield (90 PU casein/ml extract in 24 h). As these enzymes are inducible, the strain was grown on various protein-containing substrates, namely defatted soy, rapeseed, and sunflower cake, and ground lupin seeds. Soy cake proved best. Optimal fermentation conditions were defined and the process was extended to pilot scale. Since the proteases are highly unstable in the fermenting medium, rapid means of identifying the production optimum and of stopping breakdown of the enzymes were required: Detection of hydrolysis of benzoyl arginine paranitroanilide and injection of nitrogen provided a solution.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 4","pages":"Pages 383-388"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90003-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76640313","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: 10
Improvement of ethanol production of themophilic Clostridium sp. by Mutation 嗜热梭菌(Clostridium sp.)乙醇产量的突变改进
Journal of Fermentation Technology Pub Date : 1988-01-01 Epub Date: 2003-02-05 DOI: 10.1016/0385-6380(88)90016-7
Naotaka Kurose, Sachiko Kinoshita, Junji Yagyu, Masahiro Uchida, Shiro Hanai, Akira Obayashi
{"title":"Improvement of ethanol production of themophilic Clostridium sp. by Mutation","authors":"Naotaka Kurose,&nbsp;Sachiko Kinoshita,&nbsp;Junji Yagyu,&nbsp;Masahiro Uchida,&nbsp;Shiro Hanai,&nbsp;Akira Obayashi","doi":"10.1016/0385-6380(88)90016-7","DOIUrl":"10.1016/0385-6380(88)90016-7","url":null,"abstract":"<div><p>Three thermophilic <em>Clostridium</em> strains were isolated from soil as cellulose-fermenting bacteria wich produced ethanol, lactic acid, and acetic acid from cellulose at 60°C. To increase ethanol productivity, strains no. 187 was mutated with <em>N</em>-methyl-<em>N</em>′-nitro-<em>N</em>-nitrosguanidine. The resultant mutant, no 187-102-27, was superior to the original strain in ethanol production, and produced less lactic and acetic acid. The activities of some enzymes involved in the biosynthesis of the lactic and acetic acid of mutant no. 187-102-27 were lower than those of the original strain. These results are highly consistent with the acid production of the mutant strain being low.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 4","pages":"Pages 467-472"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90016-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79982722","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: 8
Effect and control of glucose feeding on bacitracin production by fed-batch culture of Bacillus licheniformis 葡萄糖饲喂对地衣芽孢杆菌分批投喂培养产杆菌肽的影响及控制
Journal of Fermentation Technology Pub Date : 1988-01-01 Epub Date: 2003-02-05 DOI: 10.1016/0385-6380(88)90133-1
Takahiro Suzuki, Tsuneo Yamane, Shoichi Shimizu
{"title":"Effect and control of glucose feeding on bacitracin production by fed-batch culture of Bacillus licheniformis","authors":"Takahiro Suzuki,&nbsp;Tsuneo Yamane,&nbsp;Shoichi Shimizu","doi":"10.1016/0385-6380(88)90133-1","DOIUrl":"10.1016/0385-6380(88)90133-1","url":null,"abstract":"<div><p>The effect of glucose feeding on bacitracin production was investigated by fed-batch culture of <em>Bacillus licheniformis</em>. In batch culture, bacitracin secretion was induced after the glucose initially contained in the medium was completely consumed. The concentration of bacitracin, however, increased to no more than 340 units·ml<sup>−1</sup> in the batch cultivations. Therefore, additional glucose was supplied after exhaustion of the initial glucose. The effect of glucose feeding on bacitracin biosynthesss was investigated in two ways, the pH-stat modal feeding method and the CO<sub>2</sub>-dependent feeding method. A kinetic study of bacitracin production found that some glucose was necessary, even during the bacitracin production phase. Excessive feeding of glucose, however, caused a reduction in bacitracin biosynthetic activity. When 50 g·<em>l</em><sup>−1</sup> of defatted soy bean meal (SBM) was used, the bacitracin concentration reached 670 units·ml<sup>−1</sup> with the pH-stat modal feeding method and 610 units·ml<sup>−1</sup> with the CO<sub>2</sub>-dependent feeding method, respectively. The yield of bacitracin from consumed glucose was better for the pH-stat method. Using this control strategy, the highest concentration of bacitracin (940 units·ml<sup>−1</sup>) was obtained with 150 g·<em>l</em><sup>−1</sup> of SBM.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 1","pages":"Pages 85-91"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90133-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81523466","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: 8
Formation of γ-glutamylglycyglycine by extracellular glutaminase of Aspergillus oryzae 米曲霉胞外谷氨酰胺酶形成γ-谷氨酰甘氨酸的研究
Journal of Fermentation Technology Pub Date : 1988-01-01 Epub Date: 2003-02-05 DOI: 10.1016/0385-6380(88)90108-2
Kenji Tomita, Toshihiro Yano, Hidehiko Kumagai, Tatsurokuro Tochikura
{"title":"Formation of γ-glutamylglycyglycine by extracellular glutaminase of Aspergillus oryzae","authors":"Kenji Tomita,&nbsp;Toshihiro Yano,&nbsp;Hidehiko Kumagai,&nbsp;Tatsurokuro Tochikura","doi":"10.1016/0385-6380(88)90108-2","DOIUrl":"10.1016/0385-6380(88)90108-2","url":null,"abstract":"<div><p>γ-Glutamylglycylglycine (γ-GluGlyGly) was formed through the γ-glutamyltranspeptidase (GGT) reaction catalyzed by glutaminase in a water extract of wheat bran <em>koji</em> obtained with <em>Aspergillus oryzae</em> MA-27-IM. The yield of γ-GluGlyGly was about 18% from <span>l</span>-glutamine in a reaction mixture containing 50 mM <span>l</span>-glutamine, 50 mM glycylglycine, and the extract (0.1 unit ml as GGT activity) in a 100 mM Tris-HCl buffer solution (pH 7.2), which was incubated for 7 h at 30°C. The γ-GluGlyGly formed was purified by ion exchange chromatographies, and the identified by chemical and enzymatic methods as well as by infrared and PMR spectroscopic analyses.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 3","pages":"Pages 299-304"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90108-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73763071","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: 18
Ethanol production in simultaneous saccharification and fermentation of cellulose with temperature profiling 同时糖化和发酵纤维素的乙醇生产与温度分布
Journal of Fermentation Technology Pub Date : 1988-01-01 Epub Date: 2003-02-05 DOI: 10.1016/0385-6380(88)90083-0
Shih Yow Huang, Jyn Chern Chen
{"title":"Ethanol production in simultaneous saccharification and fermentation of cellulose with temperature profiling","authors":"Shih Yow Huang,&nbsp;Jyn Chern Chen","doi":"10.1016/0385-6380(88)90083-0","DOIUrl":"10.1016/0385-6380(88)90083-0","url":null,"abstract":"<div><p>The effects of temperature on enzymatic saccharification of cellulose and simulataneous saccharification and fermentation (SSF) were investigated with 100 g·<em>l</em><sup>−1</sup> Solka Floc, 5g·<em>l</em><sup>−1</sup><em>Trichoderma reesei</em> cellulase, and <em>Zymomonas mobilis</em> ATCC 29191. The following results were obtained: 1) Ethanol fermentation under glucose dificient conditions can proceed for more than 100 h at 30°C but gradually ceases after 50 h of operation at 40°C. 2) Equivalent glucose yield based on cellulose for SSF operated at its optimum temperature (37°C) is higher than that for enzymatic saccharification of cellulose at the same temperature by 32%. However, the same equivalent glucose yields were obtained for both processes if they were operated at their respective optimum temperature. 3) SSF with temperature cycling increased the ethanol productivity but gave similar ethanol yield to SSF at 37°C. 4) SSF with temperature profiling gave an ethanol yield of 0.32 g·g<sup>−1</sup> and cellulose use of 0.86 g·g<sup>−1</sup> which were increased by 39% and 34% over SSF with temperature cycling and at 37°C.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 5","pages":"Pages 509-516"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90083-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89804384","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: 26
Temperature-sensitive mutants of a thermotolerant yeast, Hansenula polymorpha 一种耐热酵母菌的温度敏感突变体
Journal of Fermentation Technology Pub Date : 1988-01-01 Epub Date: 2003-02-05 DOI: 10.1016/0385-6380(88)90014-3
Kazuyoshi Ohta, Sushila Chandrani Wijeyaratne, Shinsaku Hayashida
{"title":"Temperature-sensitive mutants of a thermotolerant yeast, Hansenula polymorpha","authors":"Kazuyoshi Ohta,&nbsp;Sushila Chandrani Wijeyaratne,&nbsp;Shinsaku Hayashida","doi":"10.1016/0385-6380(88)90014-3","DOIUrl":"10.1016/0385-6380(88)90014-3","url":null,"abstract":"<div><p>Temperature-sensitive mutants (TS-1 and TS-7) of a thermotolerant yeast, <em>Hansemula polymorpha</em> CK-1, were isolated. The mutants were unable to grow at 50°C, the maximum growth temperature of the wild type. Mutants TS-1 and TS-7 grown at 20°C showed 33 and 50% viabilities after 6 h of incubation of 50°C, respectively. Mutant TS-1 showed little variation of the degree of fatty acid unsaturation (1.26–1.28/mol) and mutant TS-7 had an almost constant sterol/phospholipid molar ratio (0.31–0.34) at 20, 30 and 40°C, although the wild type had a decrease of the degree of fatty acid unsaturation from 1.56 at 20°C to 1.30 at 40°C and an increase of the sterol/phospholipid molar ratio from 0.26 at 20°C to 0.54 at 40°C.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 4","pages":"Pages 455-459"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90014-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77273682","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: 18
Culture conditions of Aspergillus oryzae for production of enzyme preparation 米曲霉生产酶制剂的培养条件
Journal of Fermentation Technology Pub Date : 1988-01-01 Epub Date: 2003-02-05 DOI: 10.1016/0385-6380(88)90085-4
Tadanobu Nakadai, Seiichi Nasuno
{"title":"Culture conditions of Aspergillus oryzae for production of enzyme preparation","authors":"Tadanobu Nakadai,&nbsp;Seiichi Nasuno","doi":"10.1016/0385-6380(88)90085-4","DOIUrl":"10.1016/0385-6380(88)90085-4","url":null,"abstract":"<div><p>Submerged culture was better than solid culture in the production of proteinase and peptidases from <em>Aspergillus oryzae</em> 460. On the contrary, solid culture was better than submerged culture in the production of α-amylase, carboxymethyl cellulase, and pectinlyase from the same fungus.</p><p>The soy souce mash <em>(moromi)</em> made with the enzyme preparation from submerged culture was highly viscous and the soy sauce produced was characteristic in low contents of alcohol and reducing sugar, low pH value, and less aroma. Soy sauce made with the enzyme preparation from solid culture was superior on these points to that from submerged culture.</p><p>Wheat bran was best as the raw material for the enzyme preparation in easy <em>koji</em> making, large amount produced, and low cost.</p><p>In enzyme production from a solid culture, addition of urea (0.8% to wheat bran) nearly doubled the leucine aminopeptidase for Leu-Gly-Gly. The incubation period was reduced to 30 to 40 h from 50 to 60 h using germinated spores and moisture-controlled culture with forced aeration.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 5","pages":"Pages 525-533"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90085-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79619207","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: 21
Analysis of a promoter-like region in Flavobacterium which controls 6-aminohexanoic acid linear oligomer hydrolase gene expression in Escherichia coli 黄杆菌中控制大肠杆菌6-氨基己酸线性低聚物水解酶基因表达的启动子样区域分析
Journal of Fermentation Technology Pub Date : 1988-01-01 Epub Date: 2003-02-05 DOI: 10.1016/0385-6380(88)90080-5
Mitsuo Okazaki , Tomohiro Uemura , Yasumoto Nishimori , Kiichiro Wakamatsu , Makoto Shimosaka , Hideki Saito , Seiji Negoro , Hirosuke Okada
{"title":"Analysis of a promoter-like region in Flavobacterium which controls 6-aminohexanoic acid linear oligomer hydrolase gene expression in Escherichia coli","authors":"Mitsuo Okazaki ,&nbsp;Tomohiro Uemura ,&nbsp;Yasumoto Nishimori ,&nbsp;Kiichiro Wakamatsu ,&nbsp;Makoto Shimosaka ,&nbsp;Hideki Saito ,&nbsp;Seiji Negoro ,&nbsp;Hirosuke Okada","doi":"10.1016/0385-6380(88)90080-5","DOIUrl":"10.1016/0385-6380(88)90080-5","url":null,"abstract":"<div><p>The region located 6.0–6.2 kb upstream from a structural gene for 6-aminohexanoic acid linear oligomer hydrolase (EII) in <em>Flavobacterium</em> was found to be responsible for EII expression in <em>Escherichia coli</em>. In this region there existed a 50 bp long inverted repeat containing a sequence homologous to the <em>E. coli</em> promoter −35 and −10 regions. Introduction of deletions in this region resulted in decreases in EII activity to various levels.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 5","pages":"Pages 489-494"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90080-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75997996","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: 5
Production of d-tagatose from d-galactitol by Mycobacterium smegmatis 耻垢分枝杆菌用d-半乳糖醇生产d-塔格糖
Journal of Fermentation Technology Pub Date : 1988-01-01 Epub Date: 2003-02-05 DOI: 10.1016/0385-6380(88)90052-0
Ken Izumori, Keiji Tsuzaki
{"title":"Production of d-tagatose from d-galactitol by Mycobacterium smegmatis","authors":"Ken Izumori,&nbsp;Keiji Tsuzaki","doi":"10.1016/0385-6380(88)90052-0","DOIUrl":"10.1016/0385-6380(88)90052-0","url":null,"abstract":"<div><p><em>Mycobacterium smegmatis</em> grown on <span>l</span>-sorbose oxidized <span>d</span>-galactitol to <span>d</span>-tagatose in a washed cell reaction with a yield of 60%.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 2","pages":"Pages 225-227"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90052-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84492538","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: 53
Isolation of a yeast growing on sardine oil and its characteristics 沙丁鱼油酵母的分离及特性研究
Journal of Fermentation Technology Pub Date : 1988-01-01 Epub Date: 2003-02-05 DOI: 10.1016/0385-6380(88)90104-5
Yasuhide Ota, Yasushi Kushida
{"title":"Isolation of a yeast growing on sardine oil and its characteristics","authors":"Yasuhide Ota,&nbsp;Yasushi Kushida","doi":"10.1016/0385-6380(88)90104-5","DOIUrl":"10.1016/0385-6380(88)90104-5","url":null,"abstract":"<div><p>A yeast strain, FO-144Cl, was isolated from a soil sample, using crude sardine oil, which contains a large quantity of poly-unsaturated long-chain fatty acids, as a sole carbon source. This strain was identified as a species of <em>Candida</em>. A medium for its growth was optimized by statistical methods and optimal temperature for the growth was from 28 to 30°C. Among the natural oils and fats tested, the yeast grew best on olive oil and grew better on the crude sardine oil than on a refined one. The yield of dry cells was 17.6 mg/ml after 24 h, using 2% crude sardine oil. The maximum growth rate was 0.36, 0.25, and 0.21 h<sup>−1</sup> with crude sardine oil, soybean oil, and olive oil, respectively. The content of crude fat in the yeast cells was 15.1% and half of the total cell lipid was triglyceride. Fatty acid compositions of the lipid and oily fractions left in the medium after cultivation were analyzed. Little unsaturated long-chain fatty acids (&gt;<em>C</em><sub>18</sub>) was observed in the cell lipids, but they were left concentrated in the medium.</p></div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 3","pages":"Pages 273-277"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90104-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75921973","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: 5
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