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Magnetic graphene-enhanced exonuclease III assisted amplification strategy driven carbon nanozyme for tri-mode detection of Escherichia coli O157:H7
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142776
Yuwei Ren, Lulu Cao, Zongyang Li, Xin Zhang, Hui Li, Rui Jiao, Xiaoyu Yu, Zhao Liang, Ganghui Li, Xiyang Xia, Na Ling, Danfeng Zhang, Jianghua Cheng, Yingwang Ye
{"title":"Magnetic graphene-enhanced exonuclease III assisted amplification strategy driven carbon nanozyme for tri-mode detection of Escherichia coli O157:H7","authors":"Yuwei Ren, Lulu Cao, Zongyang Li, Xin Zhang, Hui Li, Rui Jiao, Xiaoyu Yu, Zhao Liang, Ganghui Li, Xiyang Xia, Na Ling, Danfeng Zhang, Jianghua Cheng, Yingwang Ye","doi":"10.1016/j.foodchem.2025.142776","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142776","url":null,"abstract":"Ultra-precision point-of-care detection of <em>Escherichia coli</em> O157:H7 in foods is an important issue. Here, the detection sensitivity was improved by a signal cascade amplification strategy synergised by exonuclease III assisted isothermal amplification and reverse magnetic strategy. The double-stranded DNA formed by the aptamer and the target DNA as a sensing switch, avoiding the complex process of specific nucleic acid extraction. Further, the signal display element is a green nanozyme synthesized by co-doping Cu and Cl elements with lignin as precursor, which has excellent peroxidase activity and fluorescence properties. The detection limits of fluorescence, colorimetric, and photothermal modes were 6.1, 8.4, and 9.7 cfu/mL, respectively. In order to enhance the precision of cascade signal amplification and the portability of quantitative detection, we built a neural network BP model installed in a smartphone by measuring multi-component data, which provides flexible and selectable application scenarios for the on-site detection of foodborne pathogens.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934669","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
Phytosterol-enriched Camellia oleifera Abel seed oil obtained by subcritical butane extraction: Physicochemical properties and oxidative stability
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142791
Tao Yang, Rui He, Qiuyu Xia, Ilaria Cacciotti, Sameh A. Korma, Weimin Zhang, Guohui Yi
{"title":"Phytosterol-enriched Camellia oleifera Abel seed oil obtained by subcritical butane extraction: Physicochemical properties and oxidative stability","authors":"Tao Yang, Rui He, Qiuyu Xia, Ilaria Cacciotti, Sameh A. Korma, Weimin Zhang, Guohui Yi","doi":"10.1016/j.foodchem.2025.142791","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142791","url":null,"abstract":"Tea (<em>Camellia oleifera</em> Abel) seed oil (TSO) has antioxidant and pharmacological properties. In this study, TSO was obtained from tea seeds by subcritical <em>n-</em>butane extraction (SBE), which is an environmentally friendly method. The oil yield, quality characteristics, and chemical composition of the extracted TSO were compared with those of oils obtained by supercritical carbon dioxide extraction (SCDE) and conventional cold pressing (CP). The TSO yield from SBE (51.35 %) was similar to that from SCDE (50.30 %), but higher than that from CP (31.82 %). TSO from SBE had better oxidative stability than that from SCDE and a lower toxic aldehyde content (0.41 mg/L) than that from SCDE (0.71 mg/L) and CP (2.67 mg/L). Moreover, TSO from SBE had relatively high tocopherols (26.20 mg/100 g) and phytosterols (842.25 mg/100 g) contents. Based on these findings, SBE is a promising method for obtaining high-quality TSO enriched with tocopherols and phytosterols.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"28 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934560","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
ColorNet: An AI-based framework for pork freshness detection using a colorimetric sensor array
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142794
Guangzhi Wang, Yuchen Guo, Yang Yu, Yan Shi, Yuxiang Ying, Hong Men
{"title":"ColorNet: An AI-based framework for pork freshness detection using a colorimetric sensor array","authors":"Guangzhi Wang, Yuchen Guo, Yang Yu, Yan Shi, Yuxiang Ying, Hong Men","doi":"10.1016/j.foodchem.2025.142794","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142794","url":null,"abstract":"Pork freshness is crucial for flavour, nutrition and consumer health. The current colorimetric sensor array (CSA) detection systems face challenges related to high sensor development costs, low recognition accuracy and limitations in the platform use. Herein, we developed a CSA and ColorNet framework to detect pork freshness. The 53-point CSA was designed by selecting sensitised pH indicators and aldehyde/ketone indicators. To optimize the sensor, the Euclidean distance method was used to identify 24 array points with dyes that exhibited more sensitive responses. The ColorNet captured the color information of pork freshness, allowing real-time detection with a 99.5 % accuracy. For practical deployment and mobile applications, a refined 12-point CSA was developed using gradient activation mapping, maintaining a 99 % recognition rate, which is comparable with the 24-point CSA. The proposed CSA and model ensure consumer health and safety, providing strong technical support for quality monitoring and control in the pork industry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"35 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934660","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
A versatile reusable polymer-based sensor for aluminum analysis in various food matrices
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142809
Soner Çubuk, Pelin Kaplan, Belma Gjergjizi Nallbani, Ece Kök Yetimoğlu, Memet Vezir Kahraman
{"title":"A versatile reusable polymer-based sensor for aluminum analysis in various food matrices","authors":"Soner Çubuk, Pelin Kaplan, Belma Gjergjizi Nallbani, Ece Kök Yetimoğlu, Memet Vezir Kahraman","doi":"10.1016/j.foodchem.2025.142809","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142809","url":null,"abstract":"Within the scope of this study, a polymer-based optical sensor that can polymerize under UV radiation and produce fluorescence when suitable functional monomers and crosslinkers were prepared for aluminum determination in yogurt, soybean flour, and meat samples. Parameters such as operating range, pH, sensitivity, selectivity, determination limit, and foreign ion effect were thoroughly investigated to validate the developed method and characterize this polymer-based membrane. The designed sensor has wavelengths of 322 nm for fluorescence excitation and 356 nm for emission, respectively. The studies were done at pH 3.0, and the sensor had a reaction time of 20–40 s. Furthermore, the linear range of the study is between 7.41 × 10<sup>−9</sup>–1.11 × 10<sup>−7</sup> mol L<sup>−1</sup>, and the detection limit of the developed sensor was calculated as 2.09 × 10<sup>−9</sup> mol L<sup>−1</sup>.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"35 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934666","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
Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142790
Kangni Yan, Jiatong Wang, Mengxue Zhou, Qunhua Peng, Abdelkader Bassiony Mahmoud, Xue Bai, Susanne Baldermann, Xinbing Jiang, Shan Feng, Yan Wu, Jianyu Fu, Zhi Lin, Haipeng Lv, Jiang Shi
{"title":"Insights into potential flavor-active peptides and taste-related compounds in Longjing teas: A comparative study of ‘Longjing 43’ and ‘Qunti’ cultivars","authors":"Kangni Yan, Jiatong Wang, Mengxue Zhou, Qunhua Peng, Abdelkader Bassiony Mahmoud, Xue Bai, Susanne Baldermann, Xinbing Jiang, Shan Feng, Yan Wu, Jianyu Fu, Zhi Lin, Haipeng Lv, Jiang Shi","doi":"10.1016/j.foodchem.2025.142790","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142790","url":null,"abstract":"Longjing tea is well-known for its exceptional umami/mellow flavor, but the complexity of interactions among chemical compositions has impeded in-depth understanding. This study comprehensively compared the taste contributors in ‘Longjing 43’ (LJ43) and ‘Qunti’ (QT). Peptidomics revealed 865 identified water-soluble peptides in QT, and 497 in LJ43, with 44 umami peptides predicted. Potential umami peptide-T1R1/T1R3 complexes were further modeled using AlphaFold 3. LJ43 had higher levels of theanine (&gt;18 mg/g), and glutamine (~4 mg/g) compared to QT. Similar amounts of flavan-3-ols (&gt;150 mg/g), particularly EGCG (&gt;60 mg/g) and ECG (&gt;30 mg/g) were determined in LJ43 and QT. Moreover, Longjing teas' characterized flavor contributions by macromolecules (peptides), and small molecules (amino acids, catechins, saccharides, and Maillard reaction products) were integrated. These insights will greatly expand tea flavor chemistry and provide promising approaches promotion premium Longjing teas.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"65 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142929545","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
Transformation of polycyclic aromatic hydrocarbons during frying stinky tofu
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142795
Xin Ma, Shimin Wu
{"title":"Transformation of polycyclic aromatic hydrocarbons during frying stinky tofu","authors":"Xin Ma, Shimin Wu","doi":"10.1016/j.foodchem.2025.142795","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142795","url":null,"abstract":"Reductions in polycyclic aromatic hydrocarbon (PAH) concentrations have been observed during frying. However, transformation mechanisms of PAHs remain unclear. We hypothesize that PAHs may be oxidized into oxygenated polycyclic aromatic hydrocarbons (OPAHs) and other derivatives during frying. First, the levels of 24 PAHs and 12 OPAHs during frying stinky tofu were evaluated. Among the OPAHs, 9,10-anthraquinone exhibited the greatest increase in frying oil, with an increase rate of 55 %. The transformation of anthracene into 9,10-anthraquinone was further confirmed through stable isotope tracing. Targeted and untargeted mass spectrometry analyses suggested that anthrone, heavy PAHs, and alkyl derivatives were also produced from anthracene. Theoretical calculations revealed that radical addition was kinetically and energetically more favourable than hydrogen abstraction in the initial reaction of anthracene. This study systematically elucidates, for the first time, the transformation mechanisms of anthracene in frying oil, paving the way for reducing health risks associated with PAHs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"99 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934559","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
Insights into the digestive processes of normal and high-amylose rice using realistic boluses formed in the bio-inspired oral mastication simulator (iBOMS-III)
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142799
Boya Lv, Yuanhao Xu, Peng Wu, Xiao Dong Chen
{"title":"Insights into the digestive processes of normal and high-amylose rice using realistic boluses formed in the bio-inspired oral mastication simulator (iBOMS-III)","authors":"Boya Lv, Yuanhao Xu, Peng Wu, Xiao Dong Chen","doi":"10.1016/j.foodchem.2025.142799","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142799","url":null,"abstract":"Mastication is essential for preparing food bolus for swallowing and digestion. This study employed the bio-inspired oral simulator (iBOMS-III) to investigate the effects of mastication on physical properties and starch hydrolysis of normal rice (NR) and high-amylose rice (HR), while validating its results through comparison with <em>in vivo</em> data from human subjects. The median particle size (<em>d</em><sub>50</sub>) of NR (1.266, 0.931, 0.776 mm) and HR (1.32, 1.04, 0.928 mm) boluses from iBOMS-III at 12, 14, and 20 cycles closely matched human boluses at the swallowing threshold, particularly after 14 and 20 cycles. Starch hydrolysis in NR increased from 76.6 % to 91.3 %, while HR hydrolysis ranged from 63.4 % to 73.3 %. Boluses from iBOMS-III with 14 and 20 cycles showed starch digestibility consistent with <em>in vivo</em> data (84.2 % for NR, 71.3 % for HR). These findings demonstrate that iBOMS-III effectively replicated human mastication behaviors, producing boluses comparable to those observed <em>in vivo</em>.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"79 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934662","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
Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142802
Weijun Leng, Ying Li, Xin Liang, Li Yuan, Xiuting Li, Ruichang Gao
{"title":"Thermo-reversible gelation and enhanced umami perception of myofibrillar proteins induced by protein-glutaminase-mediated deamidation","authors":"Weijun Leng, Ying Li, Xin Liang, Li Yuan, Xiuting Li, Ruichang Gao","doi":"10.1016/j.foodchem.2025.142802","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142802","url":null,"abstract":"In this study, the absolute electrostatic charge of myofibrillar protein (MP) was substantially increased by protein glutaminase (PG) treatment, which was a critical step for achieving the dissociation and solubility of MP under low salt condition. The PG-treated MP exhibited the capacity to form thermo-reversible gels that could be melted through heating and subsequently reformed into a stable gel structure upon refrigeration. The results of SDS-PAGE further revealed that the levels of soluble monomeric myosin and actin in the supernatant of deamidated MP (DMP) gels were markedly elevated, and confirmed the increased formation of intermolecular disulfide bond between myosin and actin. Additionally, moderate deamidation was beneficial for the improvements of MP gel properties, especially in terms of water-holding capacity and springiness. Electronic tongue and correlation analysis indicated that the umami perception of DMP was significantly enhanced because of the conversion of glutamine (Gln) to glutamate (Glu) residues that induced by PG deamidation.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"35 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142934673","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
Improving fat globule structure to narrow metabolite gap between human milk and infant formulae
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-01-06 DOI: 10.1016/j.foodchem.2025.142797
Yue Sun, Xueying Zhang, Jiayu Li, Xiaodong Li, Lu Liu, Kouadio Jean Eric-Parfait Kouame
{"title":"Improving fat globule structure to narrow metabolite gap between human milk and infant formulae","authors":"Yue Sun, Xueying Zhang, Jiayu Li, Xiaodong Li, Lu Liu, Kouadio Jean Eric-Parfait Kouame","doi":"10.1016/j.foodchem.2025.142797","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142797","url":null,"abstract":"We hypothesized that improving the fat globule structure of infant formulae based on the milk fat globule membrane (MFGM) would regulate metabolites and metabolic pathways, making it more similar to the metabolic properties of human milk. Therefore, we prepared infant formulae with different fat globule structures, including two model infant formulae (F1: fat globules surrounded by MFGM; F2: fat globules surrounded by protein) and one commercial infant formulae containing MFGM, and compared their metabolic differences with those of human milk. The number of differential metabolites between each sample and human milk reached 60 (F1), 132 (F2) and 126 (IF1). Glycerophosphocholines were screened as potential biomarkers to distinguish infant formulae from human milk. Compared with F2 and IF1, the enrichment of amino acid metabolism and lipid metabolism pathways was not significant between F1 and human milk. These results emphasized that F1 had the highest similarity to human milk in metabolic properties.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"34 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142929547","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
Combination of Lycium barbarum polysaccharide and chlorogenic acid: Characterization of solution property, interaction, and regulatory function on typical gut Bacteroides and pathogens
IF 8.8 1区 农林科学
Food Chemistry Pub Date : 2025-01-05 DOI: 10.1016/j.foodchem.2025.142779
Lisi Liang, Lianzhu Lin, Mouming Zhao
{"title":"Combination of Lycium barbarum polysaccharide and chlorogenic acid: Characterization of solution property, interaction, and regulatory function on typical gut Bacteroides and pathogens","authors":"Lisi Liang, Lianzhu Lin, Mouming Zhao","doi":"10.1016/j.foodchem.2025.142779","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.142779","url":null,"abstract":"<em>Lycium barbarum</em> polysaccharide (LBP) is a prebiotic that promotes the proliferation of beneficial bacteria, but lacks of regulatory function on harmful bacteria. In this study, chlorogenic acid (CGA) was used to achieve the functional enhancement of two LBPs (LBP-A and LBP-M). The combination of CGA resulted in changes in the solution properties of LBPs, manifested as increased pseudoplasticity, viscosity, turbidity, and decreased water mobility, absolute potential value, pH value. CGA was non-covalently bound to LBPs through hydrophobic interaction and hydrogen bond. LBP-A had strong affinity with CGA, mainly through hydrophobic interaction, while LBP-M had weak affinity with CGA, mainly through hydrogen bond. Both LBP-CGA complexes exhibited <em>Bacteroides</em> proliferative activity and gut pathogens inhibitory activity, among which LBP-A-CGA complex showed strong inhibitory effects on <em>Escherichia coli</em> and <em>Bacillus cereus</em>, and LBP-M-CGA complex showed strong inhibitory effect on <em>Staphylococcus aureus</em>. This study provided guidance for the development of LBP-CGA as novel prebiotic.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142929552","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
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