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Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)最新文献

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Migration of plasticizers and nonylphenol from polyvinyl chloride gloves 聚氯乙烯手套中增塑剂和壬基酚的迁移
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 2000-01-01 DOI: 10.3358/SHOKUEISHI.41.330
Y. Kawamura, Tamae Maehara, C. Wakui, Takashi Yamada
{"title":"Migration of plasticizers and nonylphenol from polyvinyl chloride gloves","authors":"Y. Kawamura, Tamae Maehara, C. Wakui, Takashi Yamada","doi":"10.3358/SHOKUEISHI.41.330","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.41.330","url":null,"abstract":"ポリ塩化ビニル (PVC) 製手袋に残存するフタル酸ジ (2-エチルヘキシル) (DEHP), フタル酸ジイソノニル (DINP), アジピン酸ジ (2-エチルヘキシル) (DEHA) 及び4-ノニルフェノール (NP) は, 水, 20%エタノール, 4%酢酸では0.005～0.416μg/cm2溶出したが, n-ヘプタン (25℃ 60分間) ではDEHPが1,410～2,500μg/cm2, DINPが720μg/cm2, DEHAが137～841μg/cm2, NPが2.72～36.4μg/cm2と極めて高い溶出が見られた. ナタネ油への溶出量は, 60℃ 30分間で薄手手袋ではn-ヘプタンの1/2～1/4, やや厚手手袋では1/4～1/10に相当し, 試験温度が高く, 時間が長いほど溶出量は多くなったが, 低温や短時間でもかなりの溶出が見られた. 以上よりPVC製手袋を脂肪性食品に使用すると, 残存するDEHP, DINP, DEHA, NPが大量に食品へ移行することが示唆された.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2000-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75729423","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: 11
Determination of Thiabendazole and 5-Hydroxythiabendazole in Livestock Foods by HPLC-UV 高效液相色谱-紫外分光光度法测定家畜食品中噻苯达唑和5-羟基噻苯达唑的含量
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-12-05 DOI: 10.3358/SHOKUEISHI.40.6_481
M. Kawasaki, T. Ono, M. Murayama, M. Toyoda, S. Uchiyama
{"title":"Determination of Thiabendazole and 5-Hydroxythiabendazole in Livestock Foods by HPLC-UV","authors":"M. Kawasaki, T. Ono, M. Murayama, M. Toyoda, S. Uchiyama","doi":"10.3358/SHOKUEISHI.40.6_481","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.6_481","url":null,"abstract":"Thiabendazole (TBZ) is a benzimidazole antibacterial agent used as an anthelminthic for livestock. 5-Hydroxythiabendazole (5-OH TBZ) is a metabolite formed by hydroxylation of TBZ in an animal's body. The recovery of 5-OH TBZ from animals by extraction in conventional TBZ analysis, which employs a strongly alkaline (pH 11.0) buffer, is as low as 50%. In order to establish a method for simultaneous analysis of TBZ and 5-OH TBZ with high recovery, we examined the optimum pH of a buffer for extraction, a suitable solvent for extraction, and a clean-up column. As a result, it was found that the optimum pH of the buffer was 9.0 and that suitable solvents were ethyl acetate (AcOEt) for pig muscle and liver, and MeCN for pig fat and cow's milk. Among the three types of solid phase extraction (SPE) clean-up columns investigated, the highest recovery for both chemicals was achieved by using an alumina N (ALN) column.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78803908","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: 6
Decreased Daily Intake of PCDDs, PCDFs and Co-PCBs from Foods in Japan from 1977 to 1998 1977年至1998年，日本从食品中摄取的多氯联苯、多氯联苯和共氯联苯的数量减少
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-12-05 DOI: 10.3358/SHOKUEISHI.40.6_494
M. Toyoda, Hiroyasu Uchibe, T. Yanagi, Y. Kono, T. Hori, T. Iida
{"title":"Decreased Daily Intake of PCDDs, PCDFs and Co-PCBs from Foods in Japan from 1977 to 1998","authors":"M. Toyoda, Hiroyasu Uchibe, T. Yanagi, Y. Kono, T. Hori, T. Iida","doi":"10.3358/SHOKUEISHI.40.6_494","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.6_494","url":null,"abstract":"(*1National Institute of Health Sciences: 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan; *2Japan Food Research Laboratories: 52-1, Motoyoyogi-cho, Shibuya-ku, Tokyo 151-0062, Japan; *3Japan Food Research Laboratories Tama Laboratory: 6-11-10, Nagayama, Tama-shi, Tokyo 206-0025, Japan; *4Fukuoka Institute of Health and Environmental Sciences: 39, Mukaizano, Dazaifu-shi, Fukuoka 818-0135, Japan)","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83940489","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: 14
Tetrodotoxin as a Toxic Principle in the Horseshoe Crab Carcinoscorpius rotundicauda Collected from Bangladesh 孟加拉马蹄蟹(Carcinoscorpius rotundicauda)中河豚毒素的毒性原理
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-12-05 DOI: 10.3358/SHOKUEISHI.40.6_426
M. Tanu, T. Noguchi
{"title":"Tetrodotoxin as a Toxic Principle in the Horseshoe Crab Carcinoscorpius rotundicauda Collected from Bangladesh","authors":"M. Tanu, T. Noguchi","doi":"10.3358/SHOKUEISHI.40.6_426","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.6_426","url":null,"abstract":"The toxicity and toxic principle of the horseshoe crab Carcinoscorpius rotundicauda collected from Bangladesh during November to December, 1998 were examined. Although egg, testis and viscera were recognized to be toxic, their toxicity levels were comparatively low (under 10 MU/g; maximum of 7.4MU/g in egg). The toxin was purified by ultrafiltration through a YM-1 membrane and two types of chromatography on Bio-Gel P-2 and Bio-Rex 70. The separated toxin was analyzed by HPLC, TLC, electrophoresis, and 1H-NMR, and identified as tetrodotoxin. This is the first report on the toxicity and toxic principle of the Bangladeshi horseshoe crab.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83495316","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: 25
A Study of the Conversion of Aflatoxin B1 by Treatment with Sodium Hydrogen Sulfite 亚硫酸氢钠处理黄曲霉毒素B1转化的研究
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-12-05 DOI: 10.3358/SHOKUEISHI.40.6_431
S. Tabata, H. Kamimura, M. Nishijima, S. Tanabe
{"title":"A Study of the Conversion of Aflatoxin B1 by Treatment with Sodium Hydrogen Sulfite","authors":"S. Tabata, H. Kamimura, M. Nishijima, S. Tanabe","doi":"10.3358/SHOKUEISHI.40.6_431","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.6_431","url":null,"abstract":"In the manufacturing process for commercial cornstarch, corn is soaked in an aqueous solution of sodium hydrogen sulfite (NaHSO3), which reduces aflatoxin (AF) B1. The conversion product from AFB1 by treatment with NaHSO3 under similar conditions to those of the manufacturing process for cornstarch was investigated. After treatment of AFB1 standard, the conversion product (compound I) was isolated and identified by FAB-MS and NMR. A sulfo group was added to the double bond of bisfuran ring of AFB1. We applied the treatment to artificially and naturally AF-contaminated corn and confirmed that compound I was produced from AFB1. In the case of artificially AF-contaminated corn, 915ng of AFB1 was reduced, and 506ng of compound I was produced from 2, 000ng of AFB1 by NaHSO3. It was suggested that the conversion product is actually produced from AFB1 in the manufacturing process for commercial cornstarch. Effective detoxification is expected, because compound I is a watersoluble compound, and lacks the double bond in the bisfuran ring, which is activated to react with DNA.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77339236","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: 3
Construction of an Expression System of Shikimate Kinase II and Preparation of Shikimic Acid 3-Phosphate 莽草激酶II表达体系的构建及莽草酸3-磷酸的制备
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-12-05 DOI: 10.3358/SHOKUEISHI.40.6_438
H. Akiyama, H. Okunuki, S. Tsuzuki, S. Arami, H. Miura, J. Sakushima, R. Teshima, Y. Goda, A. Hind, J. Sawada, M. Toyoda
{"title":"Construction of an Expression System of Shikimate Kinase II and Preparation of Shikimic Acid 3-Phosphate","authors":"H. Akiyama, H. Okunuki, S. Tsuzuki, S. Arami, H. Miura, J. Sakushima, R. Teshima, Y. Goda, A. Hind, J. Sawada, M. Toyoda","doi":"10.3358/SHOKUEISHI.40.6_438","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.6_438","url":null,"abstract":"Shikimic acid 3-phosphate (S-3-P) is needed as a substrate to detect the enzyme activity of 5-enolpyruvylshikimic acid 3-phosphate synthase (CP4EPSPS), which is expressed in genetically modified soybeans. Therefore, we attempted the over-expression of shikimate kinase II (SK-II) in E. coli to biosynthetically obtain S-3-P. The aroL gene encoding SK-II was constructed in the expression vector pET22b(+). The aroL expression vector was then transfected into E. coli strain BL21 using the electroporation method. The activity of the obtained aroL protein was confirmed by HPLC using an amino-silica column and incorporation of [32P] from labeled ATP to shikimic acid. The determination of the reaction product was performed by LC/MS using a carbon column and periodate treatment.HPLC using a carbon column does not use a non-volatile buffer as the mobile phase. Thus, this method should be useful for preparing S-3-P from the crude reaction mixture of SK-II.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87229643","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: 3
Determination of alkylphenols and 2, 4-dichlorophenol in foods 食品中烷基酚和2,4 -二氯酚的测定
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-12-05 DOI: 10.3358/SHOKUEISHI.40.6_460
K. Sasaki, S. Takatsuki, S. Nemoto, M. Imanaka, S. Eto, E. Murakami, M. Toyoda
{"title":"Determination of alkylphenols and 2, 4-dichlorophenol in foods","authors":"K. Sasaki, S. Takatsuki, S. Nemoto, M. Imanaka, S. Eto, E. Murakami, M. Toyoda","doi":"10.3358/SHOKUEISHI.40.6_460","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.6_460","url":null,"abstract":"An analytical method using GC/MS was developed for the determination of 11 alkylphenols and 2, 4-dichlorophenol (2, 4-DCP) residues in various foods. The phenolic compounds were extracted with 50% diethyl ether-hexane after the alkaline decomposition of food samples. The extracts were cleaned up on an acidic alumina column and a SAX cartridge. The phenolic compounds were derivatived with heptafluorobutyric anhydride and the derivatives or parent compounds were determined by GC/MS (SIM or SCAN). The method was applied to determine alkylphenols and 2, 4-DCP residues in 190 food samples purchased from markets. 4-Nonylphenol was found in some fish, meat and vegetables at the levels of 10-723ng/g, 9-180ng/g and 7-131ng/g, respectively. In addition, 2, 4-DCP was detected in some vegetables (2-17ng/g).","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81800559","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: 16
Detection method of madder color, cochineal extract, lac color, carthamus yellow and carthamus red in processed foods by TLC 薄层色谱法检测加工食品中茜草色、胭脂虫提取物、紫胶色、红花黄、红花红的方法
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-12-05 DOI: 10.3358/SHOKUEISHI.40.6_488
M. Hirokado, K. Kimura, Keiko Suzuki, Y. Sadamasu, Y. Katsuki, K. Yasuda, M. Nishijima
{"title":"Detection method of madder color, cochineal extract, lac color, carthamus yellow and carthamus red in processed foods by TLC","authors":"M. Hirokado, K. Kimura, Keiko Suzuki, Y. Sadamasu, Y. Katsuki, K. Yasuda, M. Nishijima","doi":"10.3358/SHOKUEISHI.40.6_488","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.6_488","url":null,"abstract":"Thin-layer chromatography (TLC) methods were developed to detect five kinds of natural colors in processed foods. Cochineal extract, lac color and carthamus yellow were extracted from samples with 50% aqueous methanol or 50% aqueous acetonitrile under an acidic condition, and these extracts were purified using a polyamide column with 2% aqueous ammonia-ethanol (1:1) solution as the eluant. Madder color and carthamus red were extracted from samples with 50% aqueous N, N-dimethylformamide or 50% aqueous acetonitrile, and these extracts were purified using a reversed-phase column (C18) with 50% aqueous methanol as the eluant. The natural colors in each eluate were detected by C18 reversed-phase and cellulose high performance TLC. For liquid processed foods, the extraction was not necessary. Commercial food additive grade natural colors were used as standards for TLC.The detection limits from spiked processed foods were 100ppm for madder color, 5ppm for cochineal extract and lac color, 30-50ppm for carthamus yellow and 5-25ppm for carthamus red.The proposed method was successfully applied to the detection of natural colors in 30 kinds of commercial processed foods whose labels indicated them to contain natural color.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76437273","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
First Occurrence of a Food Poisoning Incident Due to Ingestion of Takifugu oblongus, Along with a Toxicological Report on Three Marine Puffer Species in Bangladesh 孟加拉首次发生因误食长鳍东方鲀而引致食物中毒的个案，以及有关三种海洋河豚的毒理学报告
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-12-05 DOI: 10.3358/SHOKUEISHI.40.6_473
Y. Mahmud, M. Tanu, T. Noguch
{"title":"First Occurrence of a Food Poisoning Incident Due to Ingestion of Takifugu oblongus, Along with a Toxicological Report on Three Marine Puffer Species in Bangladesh","authors":"Y. Mahmud, M. Tanu, T. Noguch","doi":"10.3358/SHOKUEISHI.40.6_473","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.6_473","url":null,"abstract":"On November 16, 1998 a food poisoning incident due to ingestion of roe of Takifugu oblongus occurred in Bangladesh, affecting 8 people inclusive of 5 deaths. Their symptoms resembled those caused by tetrodotoxin (TTX) or paralytic shellfish poison (PSP). Immediately after the incident, twenty-two specimens of T. oblongus were collected from the seashore adjacent to the concerned poisoning area and their anatomical distribution of toxicity was determined. They showed a high level of toxicity in the ovary (24.5-323.8MU/g), though the toxicity levels of the other tissues, skin, muscle, liver, testis, and the viscera (except liver), were relatively low (<2-21.3MU/g). In contrast, a total of 336 specimens of three marine puffers, T. oblongus, Lagocephalus wheeleri and L. lunaris, which were collected on a regular sampling basis from Bangladesh, showed very low toxicity of less than 10MU/g in all or most tissues including gonad. The toxin partially purified from the T. oblongus specimens, as well as from the other two species, was indistinguishable from TTX in HPLC analysis. From this result and the symptoms of the victims, the causative agent in the above incident was assumed to be TTX.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90556727","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: 28
Structural Determination of Subsidiary Colors in Food Red No. 104 and Their Contents in Commercial Products 食品红104中辅助色的结构测定及其在商品中的含量
Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi) Pub Date : 1999-12-05 DOI: 10.3358/SHOKUEISHI.40.6_455
M. Kamikura, K. Yoshihira, Y. Goda
{"title":"Structural Determination of Subsidiary Colors in Food Red No. 104 and Their Contents in Commercial Products","authors":"M. Kamikura, K. Yoshihira, Y. Goda","doi":"10.3358/SHOKUEISHI.40.6_455","DOIUrl":"https://doi.org/10.3358/SHOKUEISHI.40.6_455","url":null,"abstract":"Subsidiary colors (P1 and P2) in commercial food red No. 104 (R104) were isolated as acidic forms by preparative high performance liquid chromatography (HPLC). Their structures were characterized on the basis of physicochemical evidence. The structures of P1 and P2 are 4′, 5′-dibromo-4, 5, 6, 7-tetrachloro-3′, 6′-dioxidospiro[isobenzofuran-1(3H), 9′-[9H]xanthen]-3-one and 2′, 4′, 5′-tribromo-4, 5, 6, 7-tetrachloro-3′, 6′-dioxidospiro[isobenzofuran-1(3H), 9′-[9H]xanthen]-3-one, respectively. Quantitative HPLC analyses of P1 and P2 were performed on commercial R 104 (9 samples from 4 makers). P2 was contained in all the samples in the range from 0.08% to 5.21%, while P1 was not detected in 5 samples and the highest content was 0.06%.","PeriodicalId":17269,"journal":{"name":"Journal of The Food Hygienic Society of Japan (shokuhin Eiseigaku Zasshi)","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89825424","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: 9
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