Journal of Process Management New Technologies最新文献

{"title":"Efficiency of winter barley cultivation methods for herbage for bulk feed conservation","authors":"N. I. Devterova","doi":"10.47370/2072-0920-2022-18-4-150-160","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-150-160","url":null,"abstract":"The article presents the results of the economic and bioenergetic assessment of winter barley cultivation methods for harvesting bulky fodder. In a short-term experiment the effect of five levels of mineral nutrition on two methods of tillage in the crop rotation link soybean – winter barley, on fused leached chernozems of the southern foothill zone of Adygea has been studied. Differentdepth methods of tillage have been used for 20–22 cm (plowing) and 12–16 cm (surface tillage). As a background on the variants, the main fertilizer ammophos and ammonium nitrate have been used as top dressings (N30; N45; N60). It has been revealed that the use of surface treatment reduces the yield of winter barley green mass by 21-41%. The average yield varied from 8.8 for surface tillage to 12.8 t/ha for plowing. The highest level of productivity is 19.2 for plowing and 12.0 t/ha for surface treatment. It has been revealed that the green mass of the studied varieties of winter barley in 1 kg of natural feed contains, on average, from 0.42 to 0.605 EFU (energy feed units). Analysis of the nutritional value of the obtained green mass has shown: in 1 kg of dry matter of feed for plowing: crude protein 10.1%, exchange energy 11.72 MJ, feed units (Ke) 1.12; for surface treatment – 8.8%, 11.72 MJ, 1.13 (Ke). The highest yield has been formed according to the cultivation method, with the introduction of 60 kg of a.i. N by background (N24 P104) – by plowing. The most profitable plowing option is: Background + N60 (Romans variety), with a yield of 19.2 t / ha, the profit from the sale is 10603.8 thousand rubles, the profitability level is 58.3%. Bioenergetic assessment of cultivation methods has shown that for each unit of energy invested in the production of winter barley green mass, on the best options, from 2.75 to 2.92 units of energy have been obtained.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90364062","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}

{"title":"Analysis of the correspondence of the structural elements of AGU 75 variety harvest with the parameters of the winter oat idiotype model","authors":"M. Kuzenko","doi":"10.47370/2072-0920-2022-18-4-172-179","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-172-179","url":null,"abstract":"Currently, one of the tasks facing breeders is the creation of new varieties in terms of their economically important characteristics, close to the developed models of the «ideal variety». The main purpose of the research is a comparative analysis of economically important indicators of a new AGU 75 variety of wintering oat of the dual direction, and the compliance with the parameters of the idiotype for further use as a genetic source. The basis for this approach was the study of the variety in the nursery of competitive variety testing in the period of 2000–2015. The studies were carried out in the soil and climatic conditions of the southern foothill zone of the North-Western Caucasus according to the generally accepted methods and agrotechnics of cultivation. As part of our research we used long-term experimental data from field observations and records, laboratory studies, and the biochemical composition of grain. The article gives an assessment of the duration of the growing season, winter hardiness, yield, resistance to lodging and major diseases (crown and stem rust, septoria, head smut) of the AGU 75 variety in relation to the idiotype. A comparative analysis of the elements of the crop structure (productive tillering, panicle length, number of spikelets, number of grains, grain weight per panicle, grain weight per plant, weight of 1000 grains) of varieties and models was carried out. The content of fat and protein, as well as the filminess of the grain of the analyzed variety and ideal type, were determined. Based on the comparative analysis of economically useful traits of AGU 75 variety, the degree of their compliance with the previously developed optimal parameters of the wintering oat model variant was revealed. The expediency of using AGU 75 variety as a source of valuable traits in breeding work to increase winter hardiness, productivity, resistance to lodging and diseases, early maturity, shattering, filminess, as well as elements of the crop structure – productive tillering, grain weight per plant was experimentally confirmed.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85216867","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}

{"title":"Analytical quality control of wines and wine materials","authors":"N. T. Siyukhova, Z. T. Tazova, L. V. Lunina, Z. N. Blyagoz","doi":"10.47370/2072-0920-2022-18-4-78-94","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-78-94","url":null,"abstract":"Ensuring food safety of the quality of sold products is one of the urgent problems of the wine industry. The trend of falsification of well-known brands of domestic and imported wines is a characteristic feature of the modern market of wine products. Known methodological bases for assessing the quality of wine products in most cases do not have the potential to recognize many modern «technological solutions». To solve this problem an analytical method can be proposed on modern equipment \"FTIR BACCHUS 3\". This analyzer allows you to determine the chemical substances and the range characteristics of these substances. This method has been chosen for the identification of wine samples and not by chance, when using it, the analysis time is significantly reduced, and the range of chemical elements determined by the analyzer is quite wide, and reagents are not needed for this equipment. The method does not require preliminary preparation of samples; it is also quite new, not popular in Russia. The article presents a comparative review of classical wine identification methods. The presented material indicates the relevance of creating a database on the chemical composition of wines that determine their authenticity using new instrumental techniques. The proposed multi-parameter wine analyzer FTIR BACCHUS 3 is a system for the analysis of worts and wines using chemometric methods, based on the acquisition of the mid-IR spectrum (FTIR). The method is based on chemometrics, i.e. obtaining chemical data using mathematical methods of data processing and extraction, which will increase the reliability of assessing the authenticity and place of origin of wine products.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78278790","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}

{"title":"Sample size for the evaluation of selection traits of nuts in hazelnut varieties","authors":"S. Biganova, Y. Sukhorukih, E. K. Pchikhachev, N. A. Trusheva","doi":"10.47370/2072-0920-2022-18-4-118-127","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-118-127","url":null,"abstract":"Planning works on the study of coblnut (hazelnut) requires establishing the sample size, taking into account the magnitude of the error and the significance of the results. Such studies have not been carried out in full with regard to plant varieties, taking into account modern requirements. The purpose of the research is to determine the sample size for calculating the value of selection traits of nuts in hazelnut varieties with different error rates and significance levels. For this purpose 12 main economically valuable breeding traits of nuts have been studied in 8 varieties – taste, weight, indestructibility, kernel yield, the presence of husks on it, strength and color of the shell, nut weight, one-dimensionality of fruits in size and shape, overall score. A well-known method has been used to calculate the sample size for evaluating each indicator with different relative and absolute errors for different levels of significance. The largest contribution to the overall maximum score of 59 points is made by the core indicators: taste – 25.42%, weight – 22.29%, indestructibility – 16.9%, yield – 11.31%. The share of other features is estimated at 2.25 – 6.78%. For a relative estimate of 5% accepted in Biology the estimated sample size for weight indicators was at a significance level of α = 0.05 / α = 0.1: walnut weight 30/21, kernel weight – 43/30 nuts; scoring indicators: shell color – 18/13, shell strength – 22/16, presence of husks on the kernel – 137/95, indestructibility of the kernel – 27/19, taste of the kernel – 25/17, total score of the selection category – 11/7 nuts. For indicators expressed as a percentage for α = 0.05: kernel yield with an error of 1% – 98, damaged by diseases, pests with an error of 10% – 62, one-dimensional in size with an error of 10% – 57, one-dimensional in shape – with 10%, error – 54 hazelnuts.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"129 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83982315","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}

{"title":"Application of oat flour in rye-wheat bread production technologies","authors":"Zh. M. Kunasheva, M. H. Kodzokova","doi":"10.47370/2072-0920-2022-18-4-102-108","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-102-108","url":null,"abstract":"In the modern world the food industry faces the main task of providing the population with high-quality food. The use of non-traditional types of raw materials in order to enrich the category of everyday products will contribute to solving this problem. The development of recipes and the introduction of new types of bakery products into production will contribute not only to expanding the range, but also to providing the population with a healthy diet. The presence of bakery products in relatively large volumes can be noted in the diets of different categories of the population. The main component of a healthy nutrition policy in the field of PPRS production is the development of new recipes and improved technologies for food products enriched with safe non-traditional raw materials that are carriers of essential nutrients. These issues are relevant for the improvement of all categories of the population. At the same time, the quality indicators of finished bakery products must comply with existing requirements.The object of the research is the recipe for rye-wheat bread with the use of oat flour. An important activity of the bakery industry can be identified as the use of non-traditional raw materials in unified recipes for finished products, which contributes to the expansion of the bakery market. One of the most important tasks solved by the baking industry is the inclusion of high-quality and safe products of everyday use in the diet of different categories of the population. The solution of the task will be facilitated by the use of promising types of raw materials, characterized by a variety of chemical composition and favorable technological properties.The purpose of the research is the use of non-traditional raw materials in the form of oat flour to develop a recipe and technology for the production of rye-wheat bread with improved properties and quality indicators.The main aspect of the research work is to determine the effect of oatmeal on the quality indicators of semi-finished products based on thick rye sourdough, the study of the organoleptic properties of products, and the choice of dosages of oatmeal. The degree of influence of different amounts of oatmeal on the physicochemical parameters of rye-wheat bread has been revealed, and the shelf life of product samples using oatmeal established in the course of the research.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86019715","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}

{"title":"Prospects for the application of the mechanism of municipal-private partnership (MPP)","authors":"S. Kirzhinova, M. S. Nakhusheva","doi":"10.47370/2072-0920-2022-18-4-109-117","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-109-117","url":null,"abstract":"The article is devoted to the problematic issues of the implementation of municipal-private partnership practices and the prospects for its development. The author of the article proposes a revision of those areas where MPP can be successfully implemented, and the expansion of their spectrum. It is noted that the area which is undeservedly ignored by local authorities in the context of attracting private partners is cultural and leisure services. The sphere of tourism is also highlighted as promising in this context. The problem of a high level of bureaucracy and the cumbersome procedures of municipal-private partnerships has been identified; it was determined that the problem of lack of awareness and qualification of private partners remains relevant. According to the authors, formation of a training system, creation of educational programs, hotlines and information centers, communication channels for communication with representatives of the commercial sector are promising. The authors of the article have come to the conclusion that it is necessary to reform the system of financial regulation of PPP mechanisms by intensifying the practice of investing in infrastructure bonds and expanding the list of special economic zones. The problem of regional inequality in relation to the ongoing PPP projects has been highlighted, which requires a restructuring of approaches to the territorial diffusion of PPP projects. A problematic aspect of PIL is, among others, the lack of separate tools and practices for monitoring the effectiveness of partnerships. The prospects of joint efforts of municipalities and private business in the field of achieving sustainable development goals and implementing joint projects in the areas of waste processing, water treatment, etc. have been proposed.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90547212","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}

{"title":"Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines","authors":"L. V. Gnetko, M. M. Udychak, M. Kobleva, B. B. Siyukhova","doi":"10.47370/2072-0920-2022-18-4-51-59","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-51-59","url":null,"abstract":"One of the main requirements for young wines is preservation the qualities of the grapes, including the bright varietal aroma characteristic of essential oils concentrated in the grape skins. At the same time, in the formation of the aroma of wine, substances synthesized by the enzyme systems of yeast cells are involved in the process of alcoholic fermentation. The main factors influencing the formation and ratio of aroma-forming substances in wine are the composition of the substrate, the race of yeast and the conditions for the fermentation process. Therefore, studies of the influence of the conditions of the fermentation process in the production of young red wine materials on the chemical composition of the aroma-forming components of wine are relevant. The analysis of the data obtained indicates the influence of the methods of carrying out the alcohol process on the content of aroma-forming compounds: aldehydes, ketones, higher and polyhydric alcohols, esters and fatty acids. It has been shown that the fermentation of the pulp wort, unlike carbon dioxide maceration, leads to a greater accumulation of oxidation products: acetaldehyde, acetoin and diacetyl, and also contributes to a higher content of higher alcohols. Under conditions of carbon dioxide maceration, a significant accumulation of aromatic alcohol – phenylethanol occurs. The conducted studies have shown that the use of carbon dioxide maceration using the Moldova grape variety generally has led to a significantly lower formation of oxidation products of both wort components and fermentation products. The additional introduction of carbon dioxide contributed to a decrease in the RH potential of the fermenting wort, which stimulated the accumulation of substances in a reduced form. At the same time, the content of esters in the case of artificial maceration is higher than under normal conditions, which indicates more intense enzymatic esterification reactions.It has been established that carbon dioxide maceration, in comparison with the classical processing of grapes, contributes to a greater formation and extraction of favorable aromatic components, and the additional introduction of carbon dioxide enhances this process.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75673432","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}

{"title":"Glycolipids as a promising ingredient in food and pharmaceutical technologies","authors":"E. Gerasimenko, M. Slobodyanik, S. Sonin, P. О. Popkova","doi":"10.47370/2072-0920-2022-18-4-35-50","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-35-50","url":null,"abstract":"The relevance of the analysis of scientific publications devoted to the study of the composition, properties, methods of preparation, areas of application, as well as the qualitative and quantitative identification of glycolipids is determined by the prospects for their use as alternative natural surfactants. Glycolipids possessing comparable surfactant properties with widely used surfactants of a petrochemical nature, and distinguished by the absence of toxicity and environmental friendliness, exhibit pronounced physiological and functional properties.Currently, there are no systematic data covering various aspects of the composition, physicochemical properties of glycolipids.The purpose of this research is to clarify the classification of glycolipids, to summarize data on the advantages and disadvantages of various industrial methods for obtaining glycolipids; systematization of data on the properties of glycolipids by application; identification of the most effective methods for the qualitative and quantitative identification of glycolipids.Particular attention is paid to the analysis of data on the possibility of isolating glycolipids from plant materials, including secondary resources of the oil and fat industry.The data presented in the review indicate that glycolipids, including those isolated from plant materials, are characterized by a high biotechnological potential for their use in the creation of pharmaceuticals, cosmetics, and functional foods.Of the known methods for the industrial production of glycolipids, currently the most common and cost-effective methods are those based on microbiological and enzymatic synthesis.Promising raw materials for the production of glycolipids are secondary products of processing of oilseeds – phosphatide emulsions and phosphatide concentrates containing up to 5% glycolipids in their composition. There are currently no methods for obtaining glycolipids from this type of raw material.Of the known methods for the qualitative and quantitative identification of glycolipids (TLC, HPTLC, HPLC, NMR), the most promising method is high-resolution NMR spectroscopy, as it is the most informative, rapid and accurate.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74284460","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}

{"title":"Detecting olive oil counterfeiting by dilution with rapse and sunflower oils according to the triacyl glyceride profile using the method of gas chromatography","authors":"D. D. Zhdanov, E. Butina, I. Dubrovskaya, S. A. Ilyinova, A. Shazzo","doi":"10.47370/2072-0920-2022-18-4-60-77","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-60-77","url":null,"abstract":"Olive oil is a valuable food product, a source of monounsaturated fatty acids, antioxidants, including polyphenolic nature, as well as terpenes and phytosterols. The high cost, along with the demand for special dietary properties, makes olive oils an attractive target for counterfeiting, most often done by diluting olive oil with cheaper sunflower and rapeseed oils. Considering that traditional indicators of identification of vegetable oils do not allow to detect such falsification; it is relevant to search for new objective indicators and methods for identifying olive oils. The purpose of the research is to justify the use of triacylglyceride profile for identification and detection of falsification of olive oils. The objectives of the research include the selection and adaptation of an effective and affordable method for determining the triacylglyceride profile; identification of reliable markers of identification and falsification of olive oils, carried out by diluting them with sunflower or rapeseed oils; establishing dependencies that allow determining the amount of sunflower or rapeseed oil mixed with olive oil. Gas chromatography with a flame ionization detector has been used as the main research method. Based on the studies carried out, the method of gas chromatography with a flame initiation detector has been adapted for the analysis of the triacylglyceride profile of olive, sunflower and rapeseed oils, as well as their mixtures. Markers have been established that make it possible to unambiguously identify the falsification of olive oil by diluting it with sunflower or rapeseed oil. Calibration graphs and dependencies are proposed that allow you to set the amount of sunflower or rapeseed oil in a mixture with olive oil.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"354 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77325154","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}

{"title":"Development of models and assessment of the world walnut variety fund by fruit quality","authors":"S. Biganova, Yu.I. Sukhorukikh, A. Glinushkin, E. K. Pchikhachev","doi":"10.47370/2072-0920-2022-18-4-128-138","DOIUrl":"https://doi.org/10.47370/2072-0920-2022-18-4-128-138","url":null,"abstract":"Walnut (Juglans regia L.) is a particularly significant plant for humans in terms of its useful properties and in the Russian Federation it can be attributed to the most valuable introducers for forestry and horticulture. It is grown in many countries of the world and the area of its cultivation is constantly expanding. Breeding species for food purposes requires a selection assessment of the quality of its fruits. For this, at different times, appropriate methods were developed and the existing gene pool of the culture was assessed. By now, new varieties and forms have been bred and brought, which also need to be evaluated for rational use for scientific and practical purposes. The descriptions of varieties and forms of walnut often contain insufficient information about all selected traits, which requires the development of new models to assess the variety fund using incomplete data. The purpose of the research is to develop the missing models of selection evaluation using incomplete data and evaluate the world walnut variety fund in terms of fruit quality, to identify varieties and forms of the highest quality category. The well-known methodology and new models have been used for the evaluation. When developing evaluation models for incomplete data, a database of 50 varieties evaluated for all indicators has been used. Using the method of excluding individual indicators, the corresponding multiple regression models have been calculated on its basis, taking into account a different combination of features. The licensed programs Stadia 8.0, Microsoft Excel have been used in the research. The proposed models provide an estimate with an average error of ± 0.48 – 3.72 points at R2 = 0.63 – 0.99. A promising walnut gene pool from 23 countries has been assessed, 69 representatives with fruits of the breeding category of the highest quality identified, and a list of them compiled. Of the 512 ancestors, 19.73% had the selection category of fruits of the highest quality, 62.88% of high-quality fruits, 16.80% of ordinary fruits, and 0.59% of varieties and forms of low-quality fruits.","PeriodicalId":31411,"journal":{"name":"Journal of Process Management New Technologies","volume":"63 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82894553","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}