Food Chemistry最新文献_第10页

Polystyrene foam-based pipette-tip Micro-solid phase extraction (PFPT-μSPE) using Ni-MOF@S-CQDs nanocomposite: A novel method for efficient extraction of Lead from water and food samples 基于Ni-MOF/S-CQDs纳米复合材料的聚苯乙烯泡沫吸管-微固相萃取（PFPT-μSPE）：一种高效提取水和食品样品中铅的新方法

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-10 DOI: 10.1016/j.foodchem.2025.145101

Mustafa Soylak , Sabrina Sajjad , Qamar Salamat , Hassan Elzain Hassan Ahmed

{"title":"Polystyrene foam-based pipette-tip Micro-solid phase extraction (PFPT-μSPE) using Ni-MOF@S-CQDs nanocomposite: A novel method for efficient extraction of Lead from water and food samples","authors":"Mustafa Soylak , Sabrina Sajjad , Qamar Salamat , Hassan Elzain Hassan Ahmed","doi":"10.1016/j.foodchem.2025.145101","DOIUrl":"10.1016/j.foodchem.2025.145101","url":null,"abstract":"<div><div>A novel Ni-MOF@S-CQDs nanocomposite was synthesized directly into the pores of a polystyrene foam. It was characterized using FTIR, XRD, SEM, and SEM-EDX techniques. The adsorbent was effectively applied for the extraction of Pb (II) from water, juice, and iced tea samples, followed by analysis using UV-VIS spectrometry. Various analytical factors, including pH, adsorbent amount, adsorption and desorption times, and sample volume, were studied. Under the optimum conditions, the analytical features were obtained; the LDR of 50–5000 μg L<sup>−1</sup>, the LOD of 15 μg L<sup>−1</sup>, and the RSDs% of 2.0 and 4.0 for intra-day and inter-day, respectively. The preconcentration (PF) and the enrichment (EF) factors of 30, the factor of 28.5, and the extraction efficiency (EE) of 95 % were obtained. Certified reference materials (CRMs) were used to validate the novel Polystyrene Foam-Pipette Tip Micro-Solid Phase Extraction (PFPT-μSPE) technique. This study is eco-friendly, accurate, and economical for the extraction of Pb (II) from water and beverage samples.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145101"},"PeriodicalIF":8.5,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144260257","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of pressurized liquid extraction of phenolic compounds from green pea (Pisum sativum) flour 豌豆粉中酚类化合物的液体加压提取工艺优化

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-06-10 DOI: 10.1016/j.foodchem.2025.144997

Ana Miklavčič Višnjevec, Gašper Kozlovič, Giovanni Fonseca, Aurora Zamuner, Laura Barp, Sabrina Moret

{"title":"Optimization of pressurized liquid extraction of phenolic compounds from green pea (Pisum sativum) flour","authors":"Ana Miklavčič Višnjevec, Gašper Kozlovič, Giovanni Fonseca, Aurora Zamuner, Laura Barp, Sabrina Moret","doi":"10.1016/j.foodchem.2025.144997","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144997","url":null,"abstract":"This study evaluates the impact of pressurized liquid extraction (PLE) parameters, specifically temperature and time, on the extraction yield of total phenolic compounds (TPC) from green pea flours and other derived products. Using a second-order polynomial regression model, the optimization of PLE conditions was carried out across three extraction cycles. The results indicated that a temperature of 122 °C and an extraction time of 17 min are optimal. These optimized conditions were subsequently applied to green pea derived samples, including pea hulls, flour, protein isolates, and whole peas, with TPC values ranging from 2020 to 4050 mg/kg dry weight. High-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS) determined a total of 18 distinct phenolic compounds, including compounds that were allied to flavonoids, phenolic acids and stilbenes. The findings highlight PLE as an efficient and environmentally sustainable extraction method that enhances the recovery of bioactive phenolic compounds from plant matrices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144260510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High-reliability simultaneous detection of trace heavy metal ions in complex aquatic products: Performance evaluation and optimization of electrochemical strategies 复杂水产品中痕量重金属离子的高可靠同时检测：电化学策略的性能评价与优化

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-10 DOI: 10.1016/j.foodchem.2025.145094

Qin Tao, Tianwen Liu, Mengyao Si, Xiaoying Wang

{"title":"High-reliability simultaneous detection of trace heavy metal ions in complex aquatic products: Performance evaluation and optimization of electrochemical strategies","authors":"Qin Tao, Tianwen Liu, Mengyao Si, Xiaoying Wang","doi":"10.1016/j.foodchem.2025.145094","DOIUrl":"10.1016/j.foodchem.2025.145094","url":null,"abstract":"<div><div>The high-reliability simultaneous detection of trace heavy metal ions (HMIs) is of particular importance due to the fact that the synergistic toxicity arising from coexisting HMIs poses significant risks to human health. Conventional electrochemical detection utilizes the redox properties of HMIs itself for single-signal detection, with limitations in selectivity and accuracy. Herein, a ratiometric electrochemical aptasensor was developed to address these issues by integrating aptamers for indirect recognition and internal reference for signal calibration. Four detection strategies were systematically evaluated, with indirect ratiometric detection demonstrating superior anti-interference capability. Leveraging entropy-driven catalysis (EDC), the aptasensor achieved ultrasensitive simultaneous detection of Pb<sup>2+</sup> and Hg<sup>2+</sup> with detection limits of 0.2 and 0.1 ng mL<sup>−1</sup>. Practical validation using aquatic products was corresponded with ICP-MS. By addressing the challenges of selectivity/accuracy and combining the ultrasensitive advantages of EDC, a high-reliability and universal framework for multiple HMIs detection has been established to advance food safety applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145094"},"PeriodicalIF":8.5,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144252569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rice glutelin fibrils fabricated with natural deep eutectic solvents: Physicochemical characteristics, microstructure, and rheological properties 用天然深共晶溶剂制备水稻谷蛋白原纤维：物理化学特性、微观结构和流变性能

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-10 DOI: 10.1016/j.foodchem.2025.145095

Zheng-Meng Pei , Quan-Yun Zhao , Wen-Hui Zha , Zhi Zheng , Shui-Zhong Luo , Yan-Yan Zhao , Xi-Yang Zhong

{"title":"Rice glutelin fibrils fabricated with natural deep eutectic solvents: Physicochemical characteristics, microstructure, and rheological properties","authors":"Zheng-Meng Pei , Quan-Yun Zhao , Wen-Hui Zha , Zhi Zheng , Shui-Zhong Luo , Yan-Yan Zhao , Xi-Yang Zhong","doi":"10.1016/j.foodchem.2025.145095","DOIUrl":"10.1016/j.foodchem.2025.145095","url":null,"abstract":"<div><div>To enhance the properties of rice glutelin through effective and safe fibrillation, rice glutelin fibrils (RGFs) were fabricated using natural deep eutectic solvents (NADES, prepared by citric acid and choline chloride). Effects of three NADES concentrations (L (1.4 M), M (2.0 M), and H (2.5 M)) on the physicochemical characteristics, microstructure, and rheological properties of RGFs were evaluated. The results demonstrated that NADES significantly influenced the fibrillation of RGFs through the effect of the deamidation and the secondary nucleation mechanism. NADES-L and NADES-M enhanced fibrillation in a dose-dependent manner, while NADES-H exhibited inhibitory fibrillation due to hydrogen bond competition. NADES-M improved the conversion efficiency of RGFs, with a fibrillation time of 2.5 h and an increase in the ζ-potential from 29.3 to 38.1 mV, and achieved excellent rheological properties due to a 33 % increase in fibrils diameter. This study provides insights into RGFs with NADES.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145095"},"PeriodicalIF":8.5,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144252570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tenebrio molitor powder enhances gelation properties of Penaeus vannamei myofibrillar protein: Mechanistic insights into structural optimization and digestibility 拟黄粉增强凡纳美对虾肌原纤维蛋白的凝胶特性：结构优化和消化率的机理研究

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-09 DOI: 10.1016/j.foodchem.2025.145065

Mingfeng Xu , Ruixi Li , Mengting Li , Chaoyi Duan , Yinyin Wei , Xiangxiang Ni , Xiu Wang , Sida Fu , Rongrong Yu

{"title":"Tenebrio molitor powder enhances gelation properties of Penaeus vannamei myofibrillar protein: Mechanistic insights into structural optimization and digestibility","authors":"Mingfeng Xu , Ruixi Li , Mengting Li , Chaoyi Duan , Yinyin Wei , Xiangxiang Ni , Xiu Wang , Sida Fu , Rongrong Yu","doi":"10.1016/j.foodchem.2025.145065","DOIUrl":"10.1016/j.foodchem.2025.145065","url":null,"abstract":"<div><div>The study aimed to investigate how <em>Tenebrio molitor</em> powder (TMP) influences the gelation properties of <em>Penaeus vannamei</em> myofibrillar protein, specifically seeking to identify optimal TMP-to-protein ratios. TMP: myofibrillar protein ratios (1:40, 1:20, 1:10) were evaluated through texture analysis, rheological testing, water-holding capacity (WHC), and microstructure observation. Texture analysis revealed a 27.7 % increase in rupture strength (272.3 g·mm) at the 1:20 ratio compared to myofibrillar protein. Rheological assessments indicated peak viscosity and viscoelastic moduli for the 1:20 group, demonstrating enhanced gel elasticity. The WHC reached a maximum value of 78.5 % in the 1:20 group due to improved water binding interactions. Confocal microscopy confirmed a uniform three-dimensional network at the 1:20 ratio, while excessive TMP (1:10) disrupted hydrophobic interactions and compromised gel integrity. TMP also improved the in vitro gel digestibility by reducing undigested particle size. These findings demonstrate TMP's potential for tailoring surimi gel quality through controlled protein interactions.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145065"},"PeriodicalIF":8.5,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144241193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses 莲藕排骨汤的感官和风味分析：利用HS-SPME-GC/MS、电子鼻和电子舌分析鉴定最佳栽培品种

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-09 DOI: 10.1016/j.foodchem.2025.145061

Ruibing Duan , Xinyu Chen , Xianqiang Chen , Jie Li , Shoulei Yan

{"title":"Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses","authors":"Ruibing Duan , Xinyu Chen , Xianqiang Chen , Jie Li , Shoulei Yan","doi":"10.1016/j.foodchem.2025.145061","DOIUrl":"10.1016/j.foodchem.2025.145061","url":null,"abstract":"<div><div>This study aimed to identify optimal lotus rhizome cultivars for enhancing the sensory and flavor qualities of lotus rhizome pork rib soup. Fourteen self-bred lotus rhizome cultivars were used to prepare the soup, and their volatile profiles were analyzed via HS-SPME-GC/MS, combined with e-nose, e-tongue, texture and chromatic analysis. This multimodal synergy overcomes single-method limitations, establishing multi-dimensional sensory signatures essential for cultivar selection. The key volatile flavor components in lotus rhizome pork rib soups include 2,6-di-tert-butyl-p-cresol, nonanal, trans-2,4-decadienal. Sensory evaluation assays showed varieties no.3, no.6, no.8, no.11, and no.16 of lotus rhizome pork rib soup scored highest. Subsequent in-depth analysis employing e-nose, e-tongue, and volatile flavor compounds selected varieties no.6, no.8, and no.16 as optimal for soup. This work establishes a foundational framework for evaluating the processing adaptability of lotus rhizome varieties and provides actionable insights for targeted breeding programs aimed at optimizing culinary and industrial applications</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145061"},"PeriodicalIF":8.5,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144252574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Feature variable selection for identifying salmonids cultured in freshwater and seawater based on chemometrics analysis and data fusion strategies 基于化学计量学分析和数据融合策略的淡水和海水养殖鲑鱼特征变量选择

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-09 DOI: 10.1016/j.foodchem.2025.145059

Ziyao Zheng , Cui Han , Xuan Dong , Yangen Zhou , Xiangli Tian , Qinfeng Gao , Li Li

{"title":"Feature variable selection for identifying salmonids cultured in freshwater and seawater based on chemometrics analysis and data fusion strategies","authors":"Ziyao Zheng , Cui Han , Xuan Dong , Yangen Zhou , Xiangli Tian , Qinfeng Gao , Li Li","doi":"10.1016/j.foodchem.2025.145059","DOIUrl":"10.1016/j.foodchem.2025.145059","url":null,"abstract":"<div><div>The selection of feature variables to distinguish between freshwater- and seawater-farmed salmonids is crucial for building reliable traceability methods. Here, salmonids were cultured for 94 days under three different salinity change regimes. Their stable isotopes, elements, and phospholipid fatty acids were characterized. The different variables exhibited different sensitivities to salinity changes. These data were integrated using various data fusion strategies to create five datasets with 40, 12, 12, 9, and 7 variables, respectively. The five datasets were coupled with support vector machine (SVM), random forest (RF), linear discriminant analysis (LDA), and orthogonal partial least squares-discriminant analysis (OPLS-DA) to differentiate 86 salmonids from different production methods. A satisfactory discrimination rate of 100 % was achieved with SVM and Dataset IV. The nine variables in this dataset (<em>δ</em><sup>2</sup>H, <em>δ</em><sup>18</sup>O, Sr, C18:0, ΣSFA, C20:3n3, C22:6n3, C18:2n6, and ΣPUFA) are promising indicators for discriminating between salmonids cultured in freshwater and seawater.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145059"},"PeriodicalIF":8.5,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144252681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pueraria lobata-derived peptides hold promise as a novel antioxidant source by mitigating ethanol-induced oxidative stress in HepG2 cells through regulating the Keap1/Nrf2 pathway 葛根衍生肽通过调节Keap1/Nrf2通路减轻乙醇诱导的HepG2细胞氧化应激，有望成为一种新的抗氧化来源

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-09 DOI: 10.1016/j.foodchem.2025.145014

Lin Liu , Jiehua Liang , Minjie He , Bingyan Jiang , Jie Liu , Junsong Wu , Pan Li , Bing Du

{"title":"Pueraria lobata-derived peptides hold promise as a novel antioxidant source by mitigating ethanol-induced oxidative stress in HepG2 cells through regulating the Keap1/Nrf2 pathway","authors":"Lin Liu , Jiehua Liang , Minjie He , Bingyan Jiang , Jie Liu , Junsong Wu , Pan Li , Bing Du","doi":"10.1016/j.foodchem.2025.145014","DOIUrl":"10.1016/j.foodchem.2025.145014","url":null,"abstract":"<div><div>The protective effects and mechanisms of antioxidant peptides from <em>Pueraria lobata</em> protein (PLP) against ethanol-induced oxidative injury in HepG2 cells were investigated, including peptide structure analysis. PLP was hydrolyzed and purified using ultrafiltration, Sephadex G-15 gel, DEAE-52 cellulose column and RP-HPLC. LC-MS/MS analysis and molecular docking identified four candidate peptides-YLWVGA, LLVYY, VLSALP, and DVLPLA. Among these, YLWVGA demonstrated the strongest antioxidant activity, likely attributed to its lowest CDOCKER energy, additional key binding sites and hydrogen bonds with Keap1 compared to other peptides, along with a T-type π-π stacking interaction. This resulted in reduced Reactive Oxygen Species (ROS) and Malondialdehyde (MDA) levels, as well as decreased liver injury markers, indicating improved cellular integrity. This protective effect could be responsible for activating the Keap1/Nrf2 signaling pathway, which upregulated antioxidant enzymes including Catalase (CAT), Glutathione Peroxidase (GSH-Px), Superoxide Dismutase (SOD) to strengthen defenses. The outcomes demonstrated the potential of YLWVGA as a functional food additive for managing oxidative stress-related diseases.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145014"},"PeriodicalIF":8.5,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144252679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Macromineral and trace element concentrations in conventional and organic milk and plant-based beverages in the UK: implications for population intakes 英国传统和有机牛奶及植物性饮料中的常量矿物质和微量元素浓度：对人口摄入量的影响

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-09 DOI: 10.1016/j.foodchem.2025.145083

Rachael J. Wall , Miriam Clegg , Yiran Zou , Sokratis Stergiadis

引用次数: 0

Comprehensive identification and discovery of novel sterol compounds in Cordyceps sinensis and related species 冬虫夏草及其近缘种甾醇类化合物的综合鉴定与发现

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-06-09 DOI: 10.1016/j.foodchem.2025.145060

Wenhao Wang , Shishi Zhuang , Boyong Chen , Wenqing Li , Zhengming Qian

{"title":"Comprehensive identification and discovery of novel sterol compounds in Cordyceps sinensis and related species","authors":"Wenhao Wang , Shishi Zhuang , Boyong Chen , Wenqing Li , Zhengming Qian","doi":"10.1016/j.foodchem.2025.145060","DOIUrl":"10.1016/j.foodchem.2025.145060","url":null,"abstract":"<div><div>Sterol compounds, including free sterols, steryl esters, and steryl glycosides, were comprehensively identified for the first time in <em>Cordyceps sinensis</em>, which is a common food and medicinal source in China, and its related species. Natural and cultured <em>Cordyceps sinensis</em> and Bailing and Jinshuibao capsules (common market alternatives with functional properties similar to natural <em>Cordyceps sinensis</em>) were subjected to high-resolution mass spectrometry combined with an integrated filtering strategy. A total of 141 distinct sterol compounds were detected, with 95 compounds identified in <em>Cordyceps sinensis</em> for the first time. The results of this study provide detailed insights into the biological activities, such as immunomodulatory, anti-inflammatory, and antioxidant activities, of <em>Cordyceps sinensis</em>. Moreover, it expands the understanding of its bioactive properties, supporting its traditional medicinal value and highlighting its potential applications as a functional food and pharmaceutical resource.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"490 ","pages":"Article 145060"},"PeriodicalIF":8.5,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144252575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0