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World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering最新文献

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Modified Equations to Calculate Water Content and Refractive Index of Honey Based on Its Total Soluble Solids 基于总可溶性固形物计算蜂蜜含水量和折射率的修正方程
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2023-06-30 DOI: 10.32732/jfet.2023.12.1.29
A. Mahmoud, A. Owayss, J. Iqbal, H. S. Raweh
{"title":"Modified Equations to Calculate Water Content and Refractive Index of Honey Based on Its Total Soluble Solids","authors":"A. Mahmoud, A. Owayss, J. Iqbal, H. S. Raweh","doi":"10.32732/jfet.2023.12.1.29","DOIUrl":"https://doi.org/10.32732/jfet.2023.12.1.29","url":null,"abstract":"The capacity of honey to break light is used for refractometric determination of humidity. In the present work, a manual refractometer was used to measure honey total soluble solids (73% - 86%) which are the corresponding values of refractive indices stated in Chataway’s Table. The relationship between values of total soluble solids, water content and refractive index in the obtained graphics gave equations that could be used directly to calculate both refractive index and water content of honey from its total soluble solids. This simple, fast and easy way could be applied without utilizing expensive refractometers due to their high cost or lack of their usage training. Furthermore, the suggested equation is more accurate than that of the current reference table (i.e. Chataway’s Table) and could be rapidly utilized for calculating water content in honey samples.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79984912","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
Effect of Packing Materials on Shelf Life of Tomato (Lycopersicon esculentum Mill) Under Laboratory Condition 实验室条件下包装材料对番茄货架期的影响
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2023-05-29 DOI: 10.11648/j.ijfet.20230701.15
G. Tesfaye
{"title":"Effect of Packing Materials on Shelf Life of Tomato (<i>Lycopersicon esculentum Mill</i>) Under Laboratory Condition","authors":"G. Tesfaye","doi":"10.11648/j.ijfet.20230701.15","DOIUrl":"https://doi.org/10.11648/j.ijfet.20230701.15","url":null,"abstract":": The experiment was done to study the effect of packing materials on the shelf life of tomatoes (lycopersican esulentam ) under laboratory conditions of Hawassa University Agriculture College protection laboratory in 2020. To reduce post-harvest losses of tomato production the packing materials such as Nets, DPB, LTPB","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89412562","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
Microorganism Carrier-Surface Method as an Efficient Model for Microscopic Characterization of Biofilm Structure and Dispersion in Dairy Associated Spore-Forming Bacteria 微生物载体-表面法是乳品相关孢子形成菌生物膜结构和分散微观表征的有效模型
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2023-05-25 DOI: 10.32732/jfet.2023.12.1.21
F. Malek
{"title":"Microorganism Carrier-Surface Method as an Efficient Model for Microscopic Characterization of Biofilm Structure and Dispersion in Dairy Associated Spore-Forming Bacteria","authors":"F. Malek","doi":"10.32732/jfet.2023.12.1.21","DOIUrl":"https://doi.org/10.32732/jfet.2023.12.1.21","url":null,"abstract":"Dispersion, defined as the release of planktonic cells is the final stage of biofilm development and of major significance in clinical and industrial settings. Currently, biofilm dispersion is considered as a promising avenue for biofilm control and an important topic research. However, a problem facing such research projects is how to induce planktonic life in a biofilm.  Numerous systems are used for the investigation of biofilm dispersion, including dynamic continuous or static batch systems. This mini-review describes the usefulness of the microorganism carrier-surface method as a simple biofilm growth model which successfully allowed microscopic characterization of biofilm structure and dispersion in dairy-associated spore-forming bacteria and should be an efficient model for studying dispersion process.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90267849","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
Formulation, Optimization and Characterization of Dietary Cookies from Blends of Corn, Peanut, Sweet Potato and Soybean 玉米、花生、甘薯和大豆混合原料饼干的配方、优化及表征
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2023-05-10 DOI: 10.11648/j.ijfet.20230701.14
Samuel Tunde Olorunsogo, Alexander Inalegwu Ochohi
{"title":"Formulation, Optimization and Characterization of Dietary Cookies from Blends of Corn, Peanut, Sweet Potato and Soybean","authors":"Samuel Tunde Olorunsogo, Alexander Inalegwu Ochohi","doi":"10.11648/j.ijfet.20230701.14","DOIUrl":"https://doi.org/10.11648/j.ijfet.20230701.14","url":null,"abstract":": Traditionally wheat is used for cookies production but the harsh climatic conditions in the tropical regions is not conducive for the growth of wheat. There are locally grown crops that can be used to produce high quality cookies that meet consumer’s dietary requirements. The aim of this study was to develop, characterize","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89602419","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
Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients 本地食材强化蛋奶粉的研制、优化与评价
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2023-05-10 DOI: 10.11648/j.ijfet.20230701.13
Samuel Tunde Olorunsogo, Bolanle Adenike Adejumo, A. Abubakar
{"title":"Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients","authors":"Samuel Tunde Olorunsogo, Bolanle Adenike Adejumo, A. Abubakar","doi":"10.11648/j.ijfet.20230701.13","DOIUrl":"https://doi.org/10.11648/j.ijfet.20230701.13","url":null,"abstract":": Custard powder is a breakfast cereals meal, primarily, made from corn starch; processed with added flavour and fortified with vitamins and minerals. The aim of this study is to formulate, characterize, and optimize enriched custard powder from bio-fortified cassava, pearl millet, soybeans, Africa locust beans fruit pulp, ginger, egg powder, and milk powder; using a seven-component constrained, D-optimal mixture experimental design, with thirty-eight randomized experimental runs. The formulation design constraints were: bio-fortified cassava (10% - 70%), pearl millet (10% - 70%), soybeans (10% - 60%), Africa locust beans fruit pulp (5% - 30%), ginger (1% - 2%), egg powder (0.5% - 1.5%)","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86420508","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
Design of Dashboard Administration of the Public Sector 公共部门仪表板管理的设计
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2023-03-30 DOI: 10.55642/eatij.v5i01.293
Samad Samad, A. L. Setyabudhi
{"title":"Design of Dashboard Administration of the Public Sector","authors":"Samad Samad, A. L. Setyabudhi","doi":"10.55642/eatij.v5i01.293","DOIUrl":"https://doi.org/10.55642/eatij.v5i01.293","url":null,"abstract":"This research discusses the design of a public service administration system which is expected to facilitate the processing of public service administration data, the method of implementing activities carried out to achieve the success of the objectives of this activity through mapping indicators and data elements, field surveys, dashboard designs. The results of the design of a public service administration system with the waterfall model stages have resulted in a new system analysis UML modeling approach to systematic and sequential software development starting from the level and progress of the system in analysis, design, code, testing and maintenance of the system, with this system can maximize time and easily find data again.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73785060","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
The Effect Of Distributed Generation (DG) Placement On Electricity Reliability 分布式发电(DG)布局对电力可靠性的影响
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2023-03-16 DOI: 10.55642/eatij.v5i01.288
Agung Nugroho, A. Zm, Bambang Winardi
{"title":"The Effect Of Distributed Generation (DG) Placement On Electricity Reliability","authors":"Agung Nugroho, A. Zm, Bambang Winardi","doi":"10.55642/eatij.v5i01.288","DOIUrl":"https://doi.org/10.55642/eatij.v5i01.288","url":null,"abstract":"The continuity of the supply of electric power is becoming a greater demand from consumers. Feeder MRA05 GI Mrica Banjarnegara supplies electrical energy for parts of Banjarnegara Regency until 2020 has 4 distributed generations, namely PLTMH Sigebang 500 KW, PLTMH Kincang 320 KW, PLTMH Adipasir 320 KW, PLTMH Rakit 500 KW. Based on recorded data in 2020, the MRA05 feeder experienced 15 blackouts/year, with a total outage duration of 38.68 hours/year, of course it was enough to disrupt the continuity of the distribution of electrical energy to consumers. This research discusses the magnitude of the reliability index (SAIFI, SAIDI, CAIDI) when the DG is not installed and installed. The calculation of the magnitude of the reliability index was carried out using the Reliability Index Assessment (RIA) method, the calculation results were compared with the results of the ETAP 12.6.0 software simulation. The reliability index is based on the RIA method when DG is not installed, the SAIFI value is 2.96228 interruptions/year, the SAIDI value is 9.1185 hours/year, the CAIDI value is 3.078 hours/interruption, When DG is installed, the SAIFI value is 2.96228 disturbances/ year, the SAIDI value is 7.567 hours/year, the CAIDI value is 2.5546 hours/interruption.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91074345","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
Menentukan Kebolehpercayaan Set Kompetensi Kerja 4IR Menggunakan Analisis Kappa 建立一种利用卡帕分析的工作证能力
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2023-03-08 DOI: 10.55642/eatij.v5i01.284
Nurul Afizah binti Adnan, Abdullah Azraai bin Hasan
{"title":"Menentukan Kebolehpercayaan Set Kompetensi Kerja 4IR Menggunakan Analisis Kappa","authors":"Nurul Afizah binti Adnan, Abdullah Azraai bin Hasan","doi":"10.55642/eatij.v5i01.284","DOIUrl":"https://doi.org/10.55642/eatij.v5i01.284","url":null,"abstract":"Kebutuhan akan tenaga kerja yang berpengetahuan, terampil dan berkompeten tinggi merupakan tuntutan industri saat ini dan masa depan. Rangkaian persyaratan kerja menuju 4IR yang dibangun merupakan daftar kapabilitas yang meliputi aspek pengetahuan, keterampilan dan perilaku yang sejalan dengan perkembangan pekerjaan dalam membentuk kompetensi kerja yang sesuai di Malaysia. Ini digambarkan sebagai seperangkat kompetensi setelah 4IR yang perlu diterapkan oleh siswa untuk memastikan mereka berjuang menjadi pekerja kamp Iran. Perkembangan teknologi ini perlu disesuaikan di sektor industri dalam memastikan ekonomi suatu negara berkembang pesat. Merujuk pada kajian yang telah dilakukan, syarat pemenuhan kehendak industri melibatkan tindakan dan upaya universitas dalam memenuhi apa yang dibutuhkan industri untuk membina kelompok mahasiswa sebelum mereka bekerja di industri. Kajian ini mengkaji unsur, konstruk dan sub konstruk melalui pendekatan kualitatif. Data yang diperoleh telah melalui proses analisis tematik dan telah membentuk perangkat kompetensi kerja yang memiliki empat konstruk, enam sub konstruk dan 63 elemen. Oleh karena itu, untuk memastikan keterpercayaan perangkat kompetensi kerja terhadap 4IR yang diperoleh, telah dilakukan analisis Kappa. Analisis bertujuan untuk mendapatkan kredibilitas dengan melibatkan sekelompok ahli yang ditunjuk untuk menentukan konstruk dan sub konstruk yang sesuai. Hasil analisis menunjukkan bahwa diperoleh nilai persetujuan kappa yang tinggi meliputi konstruk kompetensi fungsional dengan nilai kappa 0,78, perilaku dengan nilai kappa 0,85. Untuk konstruk perubahan teknologi dan kompetensi transdisiplin dengan nilai kappa masing-masing 0,70 dan 0,62 menunjukkan nilai kesepakatan kappa sederhana.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"312 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80024856","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
Kesan Penggunaan Video 3600 Amali Secara Atas Talian Kursus DJJ30113 Terhadap Pencapaian Pelajar
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2023-03-06 DOI: 10.55642/eatij.v5i01.281
Norfidah binti Jaharudin, Habibah binti Remeli
{"title":"Kesan Penggunaan Video 3600 Amali Secara Atas Talian Kursus DJJ30113 Terhadap Pencapaian Pelajar","authors":"Norfidah binti Jaharudin, Habibah binti Remeli","doi":"10.55642/eatij.v5i01.281","DOIUrl":"https://doi.org/10.55642/eatij.v5i01.281","url":null,"abstract":"Berikutan pelaksanaan PKP secara besar-besaran pada tahun 2020, ianya telah memberikan kesan yang sangat mendalam terhadap Pendidikan di Malaysia khasnya Politeknik. Antara kesan yang terbesar adalah pelaksanaan amali secara atas talian yang mana pelaksanaannya adalah sangat mencabar dan memerlukan kreativiti yang tinggi kerana ketiadaan video-video dan data amali yang mengikut kurikulum sebenar. Keperluan untuk menginterpretasikan kurikulum khasnya amali menyebabkan satu inovasi yang berupa video 3600 telah dibangunkan oleh beberapa pensyarah kursus di Politeknik Sultan Mizan Zainal Abidin (PSMZA), Dungun Terengganu yang mana ianya diaplikasikan semasa amali bagi kursus DJJ30113 Materials Science and Engineering secara atas talian. Kajian mengenai penggunaan inovasi tersebut telah pun dibuat sebelum ini dan kesinambungan dari kajian tersebut, kajian berikutnya pula dijalankan bagi mengenalpasti kesan penggunaan video 3600 amali tersebut terhadap pencapaian pelajar seramai 259 orang di Jabatan Kejuruteraan Mekanikal bagi semester 3 dan 4 di PSMZA. Tiga semester menjadi pilihan sebagai kajian iaitu semester Jun 2020 (sebelum penggunaan inovasi), semester Disember 2020 (penggunaan kali pertama inovasi) dan semester 1: 2021/2022 (penggunaan inovasi selepas penambahbaikan). Data dan analisa keputusan pencapaian pelajar dibuat menggunakan perisian Sistem Pengurusan Maklumat Politeknik (SPMP). Hasil daripada kajian yang telah dijalankan, didapati kesan penggunaan peralatan inovasi video 3600 tidaklah membantu dalam meningkatkan keputusan pencapaian pelajar sebaliknya lebih kepada suatu alat PdP yang diperlukan dalam menterjemahkan kurikulum amali yang sebenar. Sebaliknya, yang menentukan pencapaian pelajar adalah bagaimana kaedah PdPDT dijalankan semasa menggunakan inovasi video 3600 tersebut dengan mengambilkira kepelbagaian gaya pembelajaran pelajar.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76640434","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
Kesediaan Pelajar Politeknik Mersing Mengikuti Pembelajaran dan Pengajaran Secara Dalam Talian Bagi Kursus Engineering Science
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering Pub Date : 2023-03-05 DOI: 10.55642/eatij.v5i01.282
Saidatul Nizan Bt. Nasroddin, Mohamad Najib bin Norhan, Muhammad Amirul bin Abdullah
{"title":"Kesediaan Pelajar Politeknik Mersing Mengikuti Pembelajaran dan Pengajaran Secara Dalam Talian Bagi Kursus Engineering Science","authors":"Saidatul Nizan Bt. Nasroddin, Mohamad Najib bin Norhan, Muhammad Amirul bin Abdullah","doi":"10.55642/eatij.v5i01.282","DOIUrl":"https://doi.org/10.55642/eatij.v5i01.282","url":null,"abstract":"Pandemik COVID-19 telah mengakibatkan Pembelajaran dan Pengajaran Secara Dalam Talian (PdPDT) dilaksanakan di institusi pendidikan seluruh negara termasuklah di Politeknik. Bagi memastikan PdPDT dilaksanakan dengan berkesan, kesediaan para pelajar perlu diberi perhatian sewajarnya. Oleh itu, kajian ini dijalankan bertujuan untuk mengenalpasti kesediaan pelajar dalam PdPDT bagi kursus Engineering Science di Politeknik Mersing. Pendekatan yang digunakan dalam kajian ini ialah secara kuantitatif. Sementara itu, rekabentuk kajian adalah berbentuk tinjauan hirisan rentas. 125 sampel telah dipilih sebagai responden kajian. Instrumen yang digunakan dalam kajian ini ialah soal selidik yang terdiri daripada 18 item berskala likert 5-mata. Dapatan kajian dianalisis dengan menggunakan perisian IBM SPSS Statistics 28.0. Kajian ini mendapati tiada perbezaan yang signifikan dalam keputusan ujian-t yang dijalankan terhadap dua program yang dikaji dari aspek Efikasi Kendiri, Pembelajaran Terarah, Kawalan Diri, Motivasi dan Komunikasi dalam Penggunaan Komputer dan Internet, dan juga dari aspek Efikasi Kendiri Komunikasi secara dalam talian. Di samping itu, kajian ini turut mendapati terdapat perbezaan yang signifikan PdPDT berdasarkan faktor lokasi PdPDT dijalankan. Kajian lanjutan yang berpotensi untuk dikaji ialah mengenalpasti tahap kepuasan serta pengalaman pelajar terhadap PdPDT dan kesan PdPDT terhadap pencapaian akademik pelajar.","PeriodicalId":23662,"journal":{"name":"World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87608538","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
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