Jurnal Teknologi dan Industri Pangan最新文献_第8页

KONDISI OPTIMUM PERLAKUAN AWAL DAN PENGERINGAN KULIT BUAH NAGA KERING _

Jurnal Teknologi dan Industri Pangan Pub Date : 2020-12-01 DOI: 10.6066/jtip.2020.31.2.155

M. W. Apriliyanti, M. Suryanegara, Agung Wahyono, S. Djamila

{"title":"KONDISI OPTIMUM PERLAKUAN AWAL DAN PENGERINGAN KULIT BUAH NAGA KERING","authors":"M. W. Apriliyanti, M. Suryanegara, Agung Wahyono, S. Djamila","doi":"10.6066/jtip.2020.31.2.155","DOIUrl":"https://doi.org/10.6066/jtip.2020.31.2.155","url":null,"abstract":"Antioxidant plays an important role in keeping the body health. Antioxidant is needed to prevent the occurrence of oxidative stress, which causes of various degenerative diseases. Betacyanin in the dragon fruit peel takes part in antioxidant activity. The research is conducted using the central composite design (CCD) of the response surface methodology (RSM). This research aims to optimize the initial treatment condition by applying natrium metabisulfite immersion and drying on the dried dragon fruit peel. Three design composite factors used are natrium metabisulfite concentration (X1: 0.2-0.4%), drying temperature (X2: 65-75°C), and drying duration (X3: 4-5 hours) with betacyanin content (Y1) and antioxidant activity (Y2) as the response. A quadratic model is a method chosen for this research. The surface response showed the natrium metabisulfite concentration, temperature, and drying duration had signifi-cant effects on the betacyanin content and antioxidant activity. The most optimum condition of initial treatment is showed by immersion in 0.23% natrium metabisulfite and drying temperature of 70°C for 4.5 hours which resulted in 44.07 mg/100 g of betacyanin concentration and 50.56% antioxidant activity.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44587518","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

ISOLASI BAKTERI ASAM LAKTAT ASAL JUS NANAS SEBAGAI KANDIDAT PROBIOTIK 作为候选益生菌的ASALLY ASALLY JUS NANAS分离菌

Jurnal Teknologi dan Industri Pangan Pub Date : 2020-12-01 DOI: 10.6066/jtip.2020.31.2.103

Cynthia Rizka Riani, Lilis Nuraida, Anja Meryandini

{"title":"ISOLASI BAKTERI ASAM LAKTAT ASAL JUS NANAS SEBAGAI KANDIDAT PROBIOTIK","authors":"Cynthia Rizka Riani, Lilis Nuraida, Anja Meryandini","doi":"10.6066/jtip.2020.31.2.103","DOIUrl":"https://doi.org/10.6066/jtip.2020.31.2.103","url":null,"abstract":"Lactic acid bacteria (LAB) are the main group of probiotic bacteria that widely used in fruit juice fermentation products. Fruit juice contains antioxidants that can prevent free radicals. The objective of this study was to identify LAB isolated from pineapple juice that possess probiotic properties and to analyze the antioxidant activity of pineapple juice after being fermented with the LAB. LAB isolates from pineapple juice were evaluated for their probiotic properties (tolerance to acidic conditions and bile salts, antimicrobial activity against pathogenic bacteria, and sensitivity to antibiotics) and their adherence properties (autoaggregation, coaggregation, and hydrophobicity). The best isolates obtained are then inoculated into pineapple juice. From 5 types of pineapple juice, 5 isolates with LAB characteristics were obtained, i.e NHC6, NHC7, NHC8, NHC9, and NPC1. Isolate NHC6 had a good tolerance to acidic conditions (pH 2) and 0,5% bile salt, had antimicrobial activity, was sensitive to ampicillin, showed the best adherance properties and was identified as Lactobacillus plantarum. L. plantarum NHC6 was then added to pineapple juice. Addition of L. plantarum NHC6 to pineapple juice reduced the ᵒBrix and pH values during incubation. After 24 hours of incubation, the antioxidant activity was 89,05%, with LAB growth of 8,33 log CFU/mL, thus 24 hours incubation was considered the best fermentation time for pineapple juice.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49360292","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

PENGEMBANGAN BEE POLLEN SNACK BAR UNTUK ANAK USIA SEKOLAH _

Jurnal Teknologi dan Industri Pangan Pub Date : 2020-06-26 DOI: 10.6066/jtip.2020.31.1.50

Q. Aini, A. Sulaeman, Tiurma Sinaga

引用次数: 3

KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM) 生化学和热砂壳的物理和感官特征

Jurnal Teknologi dan Industri Pangan Pub Date : 2020-06-26 DOI: 10.6066/jtip.2020.31.1.38

N. Nurhayati, Sih Yuwanti, Aurora Urbahillah

{"title":"KARAKTERISTIK FISIKOKIMIA DAN SENSORI KOMBUCHA CASCARA (KULIT KOPI RANUM)","authors":"N. Nurhayati, Sih Yuwanti, Aurora Urbahillah","doi":"10.6066/jtip.2020.31.1.38","DOIUrl":"https://doi.org/10.6066/jtip.2020.31.1.38","url":null,"abstract":"Kombucha is usually made from tea leaves (Camellia sinensis L.) extracts added with sugar which is fermented with kombucha starter symbiotic culture of bacteria and yeast (SCOBY) containing. Acetobacter xylinum and yeasts including Saccharomyces cerevisiae. In addition to tea leaves, leather dried coffee (cascara) can be harnessed into beverages like tea steeping. This research aims to ferment cascara tea by SCOBY and characterize the cascara kombucha. These research use two factors i.e. cascara concentrations (1 and 2% b/v) and fermentation periods (4, 8, 12, and 16 days). Sugar was dissolved into water and boilled, added with the cascara while stirring for about 5 minutes, filtered and cooled to 40°C, and then fermented in glass jars with faucets indoor without exposure to direct sunlight for 4, 8, 12, and 16 days. The results showed that concentration of cascara and fermentation time affected the characteristics of cascara kombucha. The effectiveness tests showed that cascara kombucha made from 1% b/v cascara fermented for 8 days resulted in the best and most preferred kombucha. The kombucha characteristics include dissolved solid content of 11.25°Brix, specific gravity of 1.01 g/mL, viscosity of 0.9 cP, brightness (L) 42.0, reddish color (a) 15.1, yellowish color (b) 28.88, pH 3.43, total acid of 0.29, phenolic of 9.9 mg GAE/mL. The kombucha flavor was slightly acidic, murky in color, with slight bitter taste.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48438645","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

SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI 玉米类似大米的生理和感官本质与大豆淀粉的加入

Jurnal Teknologi dan Industri Pangan Pub Date : 2020-06-26 DOI: 10.6066/jtip.2020.31.1.29

Tyas Hermala Anindita, Feri Kusnandar, Slamet Budijanto

{"title":"SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI","authors":"Tyas Hermala Anindita, Feri Kusnandar, Slamet Budijanto","doi":"10.6066/jtip.2020.31.1.29","DOIUrl":"https://doi.org/10.6066/jtip.2020.31.1.29","url":null,"abstract":"Rice analogs are rice-like products processed from various non-rice carbohydrate sources, such as corn flour. A high-protein rice analog can be produced with the addition of soybean into the formula of corn-based rice analog. This research aimed to evaluate a high-protein rice analogs made with the addition of soybeans (Grobogan or Detam-1 variety) in terms of their chemical composition, water holding capacity, texture and sensory qualities. The rice analogs were produced from corn flour, soybean flour, sagoo starch, glycerol monostearate (GMS) and water using hot-extrusion methods. The percentage of Grobogan or Detam-1 soybean flour added varied, i.e. 10, 15, 20, and 25%. The addition of soybean flour of Grobogan variety increased the protein content of the rice analog. A high-protein rice analog can be obtained by adding 20% Grobogan soybean flour or 15% Detam-1 soybean flour. The fat and dietary fiber content of rice analog also increased, while the carbohydrate content decreased. The hardness and cohesiveness of the rice analog decreased as the amount of soybean flour addition increased. However, panelists did not detect any changes up to 25% of soybean flour addition. The water holding capacity of the rice analog also decreased as the amount of soybean flour increased. The panelists detected the changes in water holding capacity starting from 20% soybean flour addition.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46257930","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

PROFIL SENSORI DESKRIPTIF PRODUK PEMANIS TUNGGAL DAN CAMPURAN 单甜味混合产品的感官描述性分析

Jurnal Teknologi dan Industri Pangan Pub Date : 2020-06-26 DOI: 10.6066/jtip.2020.31.1.9

Dede R. Adawiyah, Dian Puspitasari, Lince Lince

{"title":"PROFIL SENSORI DESKRIPTIF PRODUK PEMANIS TUNGGAL DAN CAMPURAN","authors":"Dede R. Adawiyah, Dian Puspitasari, Lince Lince","doi":"10.6066/jtip.2020.31.1.9","DOIUrl":"https://doi.org/10.6066/jtip.2020.31.1.9","url":null,"abstract":"Sweetener as a food additive which gives sweet taste has a different profile from sucrose. Intensity profile and attribute sensation become very useful in developing mixed sweeteners from single sweeteners to create commercial sweeteners having a sucrose-like profile. However, there is only few data of attribute intensity and descriptive profiles of single sweeteners. The aim of this research was to analyze the des-criptive profile of single and mixed sweeteners using quantitative descriptive analysis (QDA), time intensity (TI), and temporal dominance of sensations (TDS) methods. The results of QDA descriptive profile showed that samples of a single sweetener T3 as well as mixed sweetener containing C2 and C5 had the same characteristics as sucrose. The results of TI descriptive profiles showed that the time intensity curves of sweet attribute of a sample of two mixed sweeteners C1 and C2, and a single sweetener T3 were similar to that of sucrose. The results of the descriptive profile using TDS methods generally showed that the do-minant attributes of all samples were sweet, sweet aftertaste, and licorice. Bitter and bitter aftertaste attri-butes were found in single sweetener T7, while mixed sweetener C1 had best sensory characteristics than the others.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47411411","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

STUDI IN VITRO BAKTERI ASAM LAKTAT KANDIDAT PROBIOTIK DARI MAKANAN FERMENTASI INDONESIA 印度尼西亚管理发酵菌中与候选益生菌相关的体外细菌研究

Jurnal Teknologi dan Industri Pangan Pub Date : 2020-06-26 DOI: 10.6066/jtip.2020.31.1.21

Gunawan Priadi, Fitri Setiyoningrum, F. Afiati, Rohmatussolihat Irzaldi, Puspita Lisdiyanti

{"title":"STUDI IN VITRO BAKTERI ASAM LAKTAT KANDIDAT PROBIOTIK DARI MAKANAN FERMENTASI INDONESIA","authors":"Gunawan Priadi, Fitri Setiyoningrum, F. Afiati, Rohmatussolihat Irzaldi, Puspita Lisdiyanti","doi":"10.6066/jtip.2020.31.1.21","DOIUrl":"https://doi.org/10.6066/jtip.2020.31.1.21","url":null,"abstract":"Indonesia has a rich variety of fermented foods. The lactic acid bacteria contained in such fermented foods can act as probotics providing positive effects on digestive health. Lack of information about the characteristics of the native LAB caused insufficient use of them in functional food products. The purpose of this study was to carry out in vitro selection of potential probiotics of lactic acid bacteria isolated from non-dairy fermented foods i.e. pickle, cassava tape, terasi and dadih. The probiotic property tests are acid and bile salt tolerance assays, hydrophobicity test, adhesion test and coaggregation test. LAB isolates passing all tests indicate that they are potential as probiotics. This study obtained 4 LABs having probiotics properties by in vitro tests, i.e. L. plantarum LIPI12-2-LAB004 from pickle (Yogyakarta), L. plantarum LIPI12-2-LAB031 from cassava tape (Yogyakarta), L. plantarum LIPI13-2-LAB011 from terasi (Bali), and L. plantarum LIPI13-2-LAB087 from terasi (Solok). The four LAB were able to survive high acid and bile salt concentrations above 85%, had hydrophobicities above 95%, capable of adhering to solid surfaces for 24 hours, and were able to co-aggregate with other LAB isolates.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44553469","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

PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO COP-GAY或ROBUSTA-GAY的化学特性要求

Jurnal Teknologi dan Industri Pangan Pub Date : 2020-06-01 DOI: 10.6066/jtip.2020.31.1.76

Maya Saputri, Hanifah Nuryani Lioe, C. H. Wijaya

{"title":"PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO","authors":"Maya Saputri, Hanifah Nuryani Lioe, C. H. Wijaya","doi":"10.6066/jtip.2020.31.1.76","DOIUrl":"https://doi.org/10.6066/jtip.2020.31.1.76","url":null,"abstract":"The distinctive aroma and taste of roasted coffee can be due to varietal differences in green coffee beans. The purpose of this research was to map the chemical characteristics of green coffee beans of Gayo arabica and Gayo robusta using principal component analysis (PCA) approach. Other analyses include pH using pH meter, total fats by Soxhlet method, total ash by gravimetric method, total protein by Kjeldahl method, total carbohydrates by difference, total soluble solids (TSS) by refractometer, organic acids composition by HPLC-UV/Vis, and total amino acids composition by UHPLC-PDAD. Six green coffee bean samples of Gayo arabica and Gayo robusta from different locations in Gayo, Aceh, as well as samples of arabica and robusta coffee beans each from plantation in West Java, Central Java and East Java (as comparators) were used in this study. The results showed the chemical characteristics of Gayo arabica and Gayo robusta could be mapped by PCA based on the concentrations of fats, organic acids and carbohydrates. The organic acid composition of Gayo arabica was associated with malic acid, succinic acid and citric acid, while Gayo robusta to acetic acid. The organic acids as well as TSS of the coffee beans could map Gayo arabica separately from Java arabica. Gayo arabica had higher organic acids, whereas Java arabica had higher TSS. Gayo robusta were characterized by higher fats, ash and total amino acids, but lower TSS than Java robusta. This study suggested the distinct characteristics of Gayo coffee beans to their corresponding coffee beans from Java.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48053256","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

STUDY ON SWEETENER SELECTION IN RTD TEA BEVERAGES RTD茶饮料甜味剂的筛选研究

Jurnal Teknologi dan Industri Pangan Pub Date : 2020-06-01 DOI: 10.6066/jtip.2020.31.1.1

Hendry Noer Fadlillah, Hari Sakti Ramadhan, J. Hermanianto, Lira Felanesa

{"title":"STUDY ON SWEETENER SELECTION IN RTD TEA BEVERAGES","authors":"Hendry Noer Fadlillah, Hari Sakti Ramadhan, J. Hermanianto, Lira Felanesa","doi":"10.6066/jtip.2020.31.1.1","DOIUrl":"https://doi.org/10.6066/jtip.2020.31.1.1","url":null,"abstract":"Tea beverages are getting more popular in Indonesian market. Today, consumers can find tea beverage products in many variants, including ready to drink (RTD) tea beverages. One of the most important ingredient in tea beverages is sugar that provides sweet taste. Due to the increasing concerns on the risk of diabetes mellitus type 2, the Indonesian government has campaigned to reduce sugar consumption. This research purposes were to understand and analyze the type of sweeteners in RTD tea beverages and the producer strategy in reducing sugar. The study was conducted by collecting available RTD tea beverages in modern retail shops. All ingredients on the label was recorded then the correlation with other information on the label and regulation was analyzed. The results showed that all of the sweetened RTD tea beverages (n=58) use sucrose as the sweetener. Sucrose was used singly (81%) or in combination (17%) with other sweeteners. Most RTD tea beverages (60%) used sucralose in combination with sucrose. Others used steviol glycoside (20%) and fructose (20%). There were 24% of the RTD tea beverages that provides claim, 64% of the claim was regarding sugar and calorie. Based on the correlation analysis, it was concluded the tea beverage producers use three strategy in reducing calorie and sugar content in their products, i.e. by 1) totally removing the sugar content, 2) reducing the sweetness level, or 3) combining sucrose with high intense sweetener.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43360222","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

INKORPORASI OLEAT DAN EKSTRAK ANTOSIANIN PADA FILM GELATIN SEBAGAI INDIKATOR pH UNTUK KEMASAN PINTAR

Jurnal Teknologi dan Industri Pangan Pub Date : 2020-06-01 DOI: 10.6066/jtip.2020.31.1.66

A. B. Sitanggang, Muhammad Fakhrian Irsali, Saroat Rawdkeun

{"title":"INKORPORASI OLEAT DAN EKSTRAK ANTOSIANIN PADA FILM GELATIN SEBAGAI INDIKATOR pH UNTUK KEMASAN PINTAR","authors":"A. B. Sitanggang, Muhammad Fakhrian Irsali, Saroat Rawdkeun","doi":"10.6066/jtip.2020.31.1.66","DOIUrl":"https://doi.org/10.6066/jtip.2020.31.1.66","url":null,"abstract":"This study was aimed to develop and investigate the characteristics of the intelligent films made from gelatin with oleic acid (OA) and anthocyanin extract incorporation. Anthocyanin was extracted from red cabbage (RC), sweet potato (SP), black bean coat seed (BB), and purple rice (CR), and then tested for pH sensitivity. Anthocyanin from SP was selected as it showed the highest pH sensitivity. Gelatin film was incorporated with 20% of anthocyanin extract and 50% OA. The films with OA and anthocyanin extracts incorporation was selected for application as the color changes can be observed clearly at pH 2-11. Red color was present on the film added with anthocyanin extract from SP. OA incorporation significantly decreased the elongation of the film, while it was on the contrary for anthocyanin extract incorporation. Both OA and anthocyanin extracts incorporation decreased thickness, moisture content, and tensile strength of the film significantly (P 0.05). The incorporation of OA provided wavier surfaces while anthocyanin extract incorporation enhanced the compactness and smoothness of the films, and provided smoother surfaces of the film. A higher enthalpy was needed for melting the film with anthocyanin extract.","PeriodicalId":17790,"journal":{"name":"Jurnal Teknologi dan Industri Pangan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43437725","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