Beverage Plant Research最新文献

{"title":"Effects of fixation temperature on volatile components and key differential aroma compounds of green tea","authors":"Qiushuang You, Ying Yang, Mengxue Zhou, Li Guo, Zihao Qiu, Gaozhong Yang, Zhi Lin, Yin Zhu, Haipeng Lv","doi":"10.48130/bpr-0025-0039","DOIUrl":"https://doi.org/10.48130/bpr-0025-0039","url":null,"abstract":"In the present study, stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry (GC-MS) alongside odour activity value (OAV) calculation were employed to investigate the effects of different fixation temperatures (190, 220, 250, 280, 310, 340 °C) on the composition and content of volatile compounds in green tea samples made from fresh tea leaves of Longjing 43 (<italic>Camellia sinensis</italic> var. <italic>sinensis</italic>). A total of 102 volatile components were identified. The total content of these volatiles generally decreased significantly by about 80%–89% after fixation, compared to that in fresh tea leaves, and exhibited a more stable decline with increasing fixation temperature. Among them, 12 key differential aroma compounds were identified, including (<italic>E</italic>)-<italic>β</italic>-ionone, hexanal, <italic>δ</italic>-decalactone, linalool, (<italic>Z</italic>)-linalool oxide (furanoid), (<italic>Z</italic>)-3-hexen-1-ol, based on VIP &gt; 1, <italic>p</italic> &lt; 0.05, and OAV ≥ 1, which may greatly influence the formation of green tea aroma quality.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"5 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.maxapress.com/data/article/opr/preview/pdf/bpr-0025-0039.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147891754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Decoding the key odorants responsible for the empty cup aroma of Wuyi rock tea 'Dahongpao' and their perception interactions with caffeine","authors":"Qiang Ding, Yuanyuan Song, Xiang Yang, Dongzhu Huang, Xiaochun Wan, Yanyan Zhang, Yuhong Mao, Xiaoting Zhai","doi":"10.48130/bpr-0025-0013","DOIUrl":"https://doi.org/10.48130/bpr-0025-0013","url":null,"abstract":"As a famous <italic>Wuyi</italic> rock tea, the empty cup aroma in 'Dahongpao' is distinct compared to the flavor of the tea infusion, but the specific odorants responsible for its unique empty aroma remain unknown. Therefore, the aroma differences between the empty cup and the infusion of 'Dahongpao' were determined via gas chromatography-olfactometry-mass spectrometry (GC-O/MS) and sensory evaluation. The results showed that 39 and 37 odorants were identified in the empty cup and the infusion of 'Dahongpao', respectively. Among them, four compounds with aroma intensities &gt; 2 including <italic>δ</italic>-decalactone, 6-methyl-5-hepten-2-one, (<italic>E</italic>,<italic>E</italic>)-2,4-heptadienal, and methyl phenylacetate were responsible for coconut-like, sweet, flowery, and fruity notes in the empty cup and the infusion. Furthermore, determining their odor thresholds showed that adding caffeine to water significantly reduced these thresholds from 8.08 μg/L, 56.42 μg/L, 29.55 μg/L, and 12.12 μg/L to 6.52 μg/L, 34.12 μg/L, 14.61 μg/L, and 9.05 μg/L, respectively. In conclusion, this study provides valuable insights into the empty-cup aroma of 'Dahongpao' tea beverages and clarifies the role of caffeine in enhancing their pleasant aromatic profile.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"5 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.maxapress.com/data/article/opr/preview/pdf/bpr-0025-0013.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147330759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive oriented discovery of diterpenoids in &lt;i&gt;Coffea arabica&lt;/i&gt; basing on 1D NMR and LC-MS/MS molecular network","authors":"Guilin Hu, Chenxi Quan, Abdulbaset Al-Romaima, Haopeng Dai, Ming‐Hua Qiu","doi":"10.48130/bpr-0024-0035","DOIUrl":"https://doi.org/10.48130/bpr-0024-0035","url":null,"abstract":"Coffee diterpenes are a class of characteristic components in coffee, which have potential biological activities including the prevention of cancer, obesity, diabetes, and other diseases. Due to the complex chemical composition of roasted coffee beans, analyzing the composition and potential activity of coffee diterpenes has always been a challenge. In the current research, based on activity-oriented research strategies, three novel coffee diterpene esters (<b>1</b>−<b>3</b>) with moderate <i>α</i>-glucosidase inhibitory activity were separated from roasted Arabica coffee beans. The structures of the three new compounds were determined through comprehensive spectral analysis. To explore trace active diterpene esters of the same type in coffee, a molecular network based on LC-MS/MS was constructed, and three novel coffee diterpene esters (<b>4</b>−<b>6</b>) were identified.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"5 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.maxapress.com/data/article/opr/preview/pdf/bpr-0024-0035.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147906164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comprehensive study of non-volatile and volatile metabolites in five water lily species and varieties (&lt;i&gt;Nymphaea&lt;/i&gt; &lt;i&gt;spp&lt;/i&gt;.) using widely targeted metabolomics","authors":"Gaozhong Yang, Jialong Wei, Yannong Wu, Sheng‐hong Chen, Cuiwei Yu, Yin Zhu, Zhi Lin, Haipeng Lv, Yuchu Chen","doi":"10.48130/bpr-0024-0005","DOIUrl":"https://doi.org/10.48130/bpr-0024-0005","url":null,"abstract":"Water lilies, members of the Nymphaeaceae family, are globally cultivated aquatic plants known for their diverse colors and significant ornamental, economic, beverage, medicinal, and ecological value. In this study, we employed ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to analyze the non-volatile components and simultaneous distillation extraction (SDE) in combination with two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) to analyze the volatile components in five water lily species and varieties. Results showed that 118 differential metabolites including flavonoids, phenolic acids, amino acids, and lipids were screened among 533 non-volatiles. Cyanidin-type anthocyanins, including cyanidin-3-<italic>O</italic>-galactoside, cyanidin-3-<italic>O</italic>-glucoside, and cyanidin-3-rutinoside, are present in high amounts in the purple-colored <italic>Nymphaea</italic> 'Detective Erika'. Conversely, delphinidin is found in significant quantities in <italic>Nymphaea</italic> 'Blue Bird', which exhibits a blue color. KEGG analysis showed that flavonoid biosynthesis and anthocyanin biosynthesis exhibited significant enrichment. Additionally, a total of 166 volatiles were screened in water lilies, mainly including aromatic compounds, alkynes, ketones, alcohols and esters. Among them, the concentrations of key compounds including 1,11-dodecadiene, benzyl alcohol, benzaldehyde, <italic>α</italic>-farnesene and dimethyl sulfide, varied significantly among different samples. This study reveals significant variations in chemical compounds among different <italic>Nymphaea</italic> species and varieties. These findings contribute to enhancing our comprehension of the metabolic variability and composition of water lilies, which might shed light on unlocking new possibilities for their potential application in the beverage industry.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147894153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification and comparison of nonvolatile profiles of the four Keemun black tea types","authors":"Hanchen Zhou, Yujie Xu, Qiong Wu, Jihong Yang, Pandeng Lei","doi":"10.48130/bpr-0024-0025","DOIUrl":"https://doi.org/10.48130/bpr-0024-0025","url":null,"abstract":"Nonvolatile profiles of four Keemun black tea types (12 samples for each tea type), including Congou (CG), Maofeng (MF), Jinzhen (JZ), and Xiangluo (XL), were comprehensively analyzed using liquid chromatography coupled with a mass spectrometry system (UPLC-QTRAP-MS/MS). MF black teas had the highest taste score, followed by CG. Catechins and amino acids were lowly concentrated in JZ teas, while the theabrownine content was high. The TRs/TFs ratio in CG, MF, JZ, and XL were 10.5, 9.6, 11.6, and 11.1, respectively, all within adequate indexes. Eighty-seven nonvolatiles were identified and quantified, of which the total relative concentration was high in MF and CG. Flavonoid glycosides and hydroxycinnamoyl quinic acids decreased significantly in JZ and XL. Still, their conjugates kaempferol-3-<i>O</i>-di-<i>p</i>-coumaroylhexosides increased in JZ teas. Thermal treatments showed that hydroxycinnamoyl quinic acids decreased significantly as drying temperature moved up and high drying temperature enhanced the epimerization and polymerization of catechins. Furthermore, the metabolite profiles of bud, leaf, and stem black teas differed, and the refining procedure of CG teas balanced these taste and aroma compounds. The present study showed that the difference in manufacturing process changed metabolite profiles of Keemun black tea, and provided customers with an alterable flavor and consumption feature.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.maxapress.com/data/article/opr/preview/pdf/bpr-0024-0025.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exogenous hydrogen sulfide enhanced Al stress tolerance in tea plant &lt;i&gt;Camellia sinensis&lt;/i&gt;","authors":"Anqi Xing, Zaifa Shu, Peifang Huang, Y Zhang, Xueyan Sui, Shuai Wan, Shujing Liu, Xuan Chen, Xinghui Li, Yuhua Wang","doi":"10.48130/bpr-0024-0013","DOIUrl":"https://doi.org/10.48130/bpr-0024-0013","url":null,"abstract":"Al is an essential element for the growth of tea plants roots, but excessive Al affects growth and development of <italic>Camellia sinensis</italic>. The underlying mechanism, particularly regulation of gas signaling molecule H₂S, remains unclear. This study aims to uncover the function of H₂S on <italic>C. sinensis</italic> under Al stress by treating hydroponic tea seedlings with different Al concentration, Na₂S (H₂S donor) and DL-propargylglycine (PAG, synthesis inhibitor). High concentration of Al inhibits growth of tea roots, while H₂S significantly improves the effects caused by Al stress. Whether it is 2 mM Al³⁺ or 4 mM Al³⁺, H₂S reduces content of Al in the entire plant and roots, increases root activity, further promotes root growth, increases fresh and dry weight, regulates ion homeostasis, improves cell structure, increases chlorophyll content, and thus reduces the damage of Al toxicity in <italic>C. sinensis</italic>. Moreover, in response to the stress of 2 mM Al³⁺, H₂S simultaneously alleviates Al stress by regulating substances related to antioxidant pathways, increasing content of GSH and GSSG, enhancing activity of GST, GR, LCD, and key components of tea, in order to alleviate Al stress. These approaches have effectively improved Al tolerance of <italic>C. sinensis</italic>, providing a new perspective for the study of H₂S enhancing Al tolerance.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Neuroprotective comparisons and bioactive profiles of green tea and black tea: &lt;i&gt;in vitro&lt;/i&gt; cellular experiments, metabolomics, and network pharmacology analysis","authors":"Huan Wu, Juan Wan, Jiayi Yuan, Mingwei Xie, Qing Nie, Zhonghua Liu, Shuxian Cai","doi":"10.48130/bpr-0024-0019","DOIUrl":"https://doi.org/10.48130/bpr-0024-0019","url":null,"abstract":"This study aimed to compare the neuroprotective effects of green tea and black tea, made from the same raw materials, on an Aβ_25-35-induced PC12 cell model, using Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) and network pharmacology approaches. This addresses the gap in current research, which has extensively explored the neuroprotective properties of green tea and its components but has paid less attention to black tea. The findings indicate that both teas can alleviate Aβ-induced neurodegenerative changes by reducing inflammation, mitochondrial disruption, and other cellular stressors. Notably, black tea showed higher effectiveness, enriching more differentially expressed genes within critical pathways and exhibiting a broader spectrum of bioactive compounds. Its protein-protein interaction network also suggested that black tea acted on a wider range of potential targets. However, these results are preliminary and emphasize the importance of the complex interplay of bioactive components in tea, advocating for further comparative studies to fully understand their neuroprotective mechanisms.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147910261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Revealing the flavor profile of citrus Pu-erh tea through GC-MS-O and untargeted metabolomics","authors":"Jiaqing Sun, Weitong Cai, Tao Feng, Da Chen, Jun Lu, Shiqing Song, Lingyun Yao, Min Sun, Huatian Wang, Qian Liu, Chuang Yu","doi":"10.48130/bpr-0024-0001","DOIUrl":"https://doi.org/10.48130/bpr-0024-0001","url":null,"abstract":"Chinese citrus Pu-erh tea is recognized for its unique flavor, which is composed of key aroma-active compounds and affected by taste-impact metabolites. In this study, the whole citrus Pu-erh tea (CP), its out-layer fruit (OF) container and inside tea (IT) powder, were analyzed by solvent-assisted flavor evaporation (SAFE) coupled with GC-MS-O and UHPLC-MS/MS. As the result, 47 important volatiles were identified, including 27 (IT), 30 (OF) and 27 (CP) volatiles that were screened out based on their OAV (odor activity value) and ACI (aroma character impact value), and further validated by aroma omission/recombination experiment. Combined with the sensory evaluation and PLSR model, the aroma profile of CP was characterized with the following ten flavor attributes: sweet (vanillin); floral (β-ionone); fruity (methyl anthranilate, methyl methanthranilate, citronellal); roasted (thymol); musty (p-cymene), woody (perillaldehyde); herbal (linalool, α-terpineol); phenolic (2,4-di-tert-butylphenol, p-cresol); minty (dihydrocarvone); and fatty (octanoic acid) volatiles. As for the non-volatile taste-impact chemicals, the most prominent metabolites were identified as flavonoids that mainly contributed to the taste of bitter (catechin, epicatechin, gallocatechin), astringency (leucopelargonidin) and sweet (neohesperidin). This novel finding has provided an insight and better understanding of the aroma profile of citrus Pu-erh tea and some guidance for flavor pairing and taste improvement.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.maxapress.com/data/article/export-pdf?id=659ba69cfa6c582fb80513e8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Accumulation patterns of flavonoids during multiple development stages of tea seedlings","authors":"Wenxuan Li, Yu Wen, Sanyan Lai, Dexu Kong, Haiyan Wang, Liping Gao, Tao Xia, Xiaolan Jiang","doi":"10.48130/bpr-0024-0006","DOIUrl":"https://doi.org/10.48130/bpr-0024-0006","url":null,"abstract":"Tea plants are rich in phenolic compounds, the content of which varies with plant organs. However, the accumulation pattern of flavonoids during the development of tea seedlings has yet to be systematically clarified. This study explored the accumulation of flavonoids of Mengku Dayecha' (MKDY) and 'Huangkui' (HK) seedlings during multiple developmental stages. The results demonstrate that the amounts of accumulated flavonoids, including flavan-3-ols, proanthocyanidins, and flavonols, have mild differences among stages of the same organ. However, there are significant differences among organs. The results of TOF-MS and UPLC-QQQ-MS/MS indicate that the types of flavonoids accumulated in the aboveground part and the underground part are distinct. The aboveground part mainly accumulates B-ring di/tri-hydroxyl catechins, gallate catechins monomers, and polymers, while the underground part amasses B-ring di-hydroxyl catechins and special flavonol glycosides. The qRT-PCR analysis exhibits that <italic>CsF3'5'Ha</italic>, <italic>CsSCPL4,</italic> and <italic>CsSCPL5</italic>, which control B-ring tri-hydroxyl and gallate catechins biosynthesis, respectively, are highly expressed in the aboveground part, especially the shoots, but barely in the underground part. In contrast, <italic>CsANRa</italic> is expressed in all organs, particularly the root tips. This study identified the accumulation patterns of flavonoids in the seedling stage of tea plants, with the prospect of providing a theoretical reference for further biological research of tea plants.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"UPLC-Q-TOF-MS/MS analysis of pomegranate peel polyphenols and preliminary study on the biosynthesis of ellagic acid and flavonoids","authors":"Xiaoxian Lu, Zi Ye, Lijie Jiang, Lele Wen, Juzhao Liu, Qi Cui","doi":"10.48130/bpr-0024-0031","DOIUrl":"https://doi.org/10.48130/bpr-0024-0031","url":null,"abstract":"Polyphenols are natural substances that are consumed in the daily diet and are found abundantly in a diverse range of fruits and vegetables. Deep eutectic solvent is a new kind of green solvent, which is widely used in the extraction and separation of polyphenols because it is non-toxic and pollution-free, and meets the requirements of environmental protection. This research used ultrasonic-assisted deep eutectic solvent (glycerol/urea 1:2, mol/mol, 30% water content) to extract polyphenols from pomegranate peel with improved extraction efficiency. The extracts were analyzed and identified by UPLC-Q-TOF-MS/MS, and 53 compounds were obtained, of which 10 were ellagic acid and its derivatives, and 32 were flavonoids. These polyphenols exhibit a wide range of pharmacological properties, including, but not limited to anti-inflammatory and antioxidant effects. Long-term intake of these polyphenols can effectively prevent chronic diseases, such as cardiovascular and cerebrovascular diseases, chronic tumors, etc. Polyphenols generally have good water solubility, especially anthocyanin compounds with cationic structures that have the best water solubility. Therefore, the incorporation of polyphenols into water to prepare tea and its regular consumption confers significant health benefits. Compared with acarbose, Punicalagin had a better inhibitory ability on α-glucosidase with a binding affinity of −12.2 kcal/mol and 10 hydrogen bonds were formed, indicating that Punicalagin had a potential anti-diabetic function. Pomegranate peel, a by-product of the pomegranate fruit, is typically discarded as waste in daily operations. However, exploring secondary applications for pomegranate peel not only contributes to cost reduction for enterprises but also promotes environmental sustainability and facilitates sustainable development. The extraction technology of pomegranate peel polyphenols also provides a new idea and method for the deep processing of agricultural products. This work will help to understand the biosynthetic pathways of pomegranate peel polyphenols, to facilitate the development of beverages containing pomegranate peel polyphenols.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"4 1","pages":"0-0"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.maxapress.com/data/article/opr/preview/pdf/bpr-0024-0031.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147899075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}