Journal of Food Quality and Hazards Control最新文献_第4页

Direct Molecular Detection and Phylogenetic Tree Analysis of Gastrointestinal Protozoan Parasites (Giardia lamblia, Entamoeba his-tolytica, Cryptosporidium parvum) from Diarrhea Infection in Kut City of Iraq: A Short Communication 伊拉克库特市腹泻感染胃肠道原生动物寄生虫(兰第鞭毛虫、溶血性内阿米巴、细小隐孢子虫)的直接分子检测和系统进化树分析

Journal of Food Quality and Hazards Control Pub Date : 2022-12-14 DOI: 10.18502/jfqhc.9.4.11378

D. K. Kadhim, D. A. Alzubaidi

{"title":"Direct Molecular Detection and Phylogenetic Tree Analysis of Gastrointestinal Protozoan Parasites (Giardia lamblia, Entamoeba his-tolytica, Cryptosporidium parvum) from Diarrhea Infection in Kut City of Iraq: A Short Communication","authors":"D. K. Kadhim, D. A. Alzubaidi","doi":"10.18502/jfqhc.9.4.11378","DOIUrl":"https://doi.org/10.18502/jfqhc.9.4.11378","url":null,"abstract":"Background: The intestinal tract of human can be infected by protozoan parasites. In this short communication, the stool samples were collected from patients with diarrhea referred to Kut hospital, Iraq, and then the parasites (Giardia lamblia, Entamoeba histolytica, Cryptosporidium parvum) were considered for molecular identification. \u0000Methods: Stool samples were collected from 69 patients with diarrhea and then transferred to laboratory. Protozoan parasites were evaluated by Polymerase Chain Reaction (PCR) and phylogenetic tree analysis. Small subunit 18S rRNA region was amplified in the sizes of 514 bp, 409 bp, and 507 pb for G. lamblia, E. histolytica, and C. parvum, respectively. \u0000Results: The results of phylogenetic tree analysis showed that G. lamblia had 99% identity to G. lamblia with accession number of DQ157272.1 (and total genetic changes of 0.002%); E. histolytica also had 99% identity to E. histolytica with accession number of GQ423748.1 (total genetic changes of 0.0005%); and C. parvum had 99% identity to C. parvum with accession number of AJ539197.1 (total genetic changes of 0.05%). \u0000Conclusion: Gastrointestinal symptoms in the individuals with the studied protozoan parasites can be diagnosed directly by molecular detection and phylogenetic tree analysis with satisfying results. As well as, it can be utilized like a target for therapeutic intervention for these enteric protozoans.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46272554","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

Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese 传统埃及奶酪副干酪乳杆菌生物活性肽的优化、部分纯化和鉴定

Journal of Food Quality and Hazards Control Pub Date : 2022-12-14 DOI: 10.18502/jfqhc.9.4.11375

M. Shehata, A. Badr, N. M. Abd El-Aziz, H. S. Abd-Rabou, S. El-Sohaimy

{"title":"Optimization, Partial Purification, and Characterization of Bioactive Peptides of Lactobacillus paracasei Isolated from Traditional Egyptian Cheese","authors":"M. Shehata, A. Badr, N. M. Abd El-Aziz, H. S. Abd-Rabou, S. El-Sohaimy","doi":"10.18502/jfqhc.9.4.11375","DOIUrl":"https://doi.org/10.18502/jfqhc.9.4.11375","url":null,"abstract":"Background: Bacteriocins are small peptides which are ribosomally synthesized and have been shown to have wide range of antimicrobial activity. The aim of this study was to optimize the production of L. paracasei MG847589 bacteriocin. Furthermore, the potential antibacterial properties of the novel bacteriocins were characterized and evaluated against Staphylococcus aureus. \u0000Methods: The present study optimized the growth media constituents of Lactobacillus paracasei MG847589 to improve bacteriocin yield by applying One-Factor-at-a-Time (OFAT) and Response Surface Methodology (RSM) methods. \u0000Results: At OFAT, two-fold activity increased against Staphylococcus aureus in the presence of whey (22.5 g/L) as nitrogen source and sucrose (30 g/L) as carbon source. RSM tool was performed with media compounds using design expert 12.0.1.0. Whey (22.5 g/L), sucrose (30 g/L), temperature (30 ºC), and pH (6.5) condition yielded 25,600 AU/ml of bacteriocin against S. aureus. Bacteriocin was stable at pH range of 2.0 to 8.0 for one h and at 60 ºC for 15 min. The produced antimicrobial peptide is a novel bacteriocin with molecular mass of 2,611.122 Da. \u0000Conclusion: Bacteriocin of L. paracasei MG847589 isolated from traditional Egyptian cheese (Kareish) showed great antimicrobial activity and could be applied as food preservative in food manufacturing.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46328587","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: 2

Announcement of “The 7th International Conference on Researches and Innovations in Agricultural and Environmental Sciences” Held in Iran 关于“第七届国际农业与环境科学研究与创新会议”在伊朗举行的公告

Journal of Food Quality and Hazards Control Pub Date : 2022-11-14 DOI: 10.18502/jfqhc.9.3.11149

Editorial -

引用次数: 0

Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives 摩洛哥橄榄中乳酸菌的益生菌特性及理化潜力

Journal of Food Quality and Hazards Control Pub Date : 2022-11-14 DOI: 10.18502/jfqhc.9.3.11155

K. E. Issaoui, N. Senhaji, A. Wieme, J. Abrini, E. Khay

{"title":"Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives","authors":"K. E. Issaoui, N. Senhaji, A. Wieme, J. Abrini, E. Khay","doi":"10.18502/jfqhc.9.3.11155","DOIUrl":"https://doi.org/10.18502/jfqhc.9.3.11155","url":null,"abstract":"Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroides, Lactococcus lactis, Weissella paramesenteroides, and Lactiplantibacillus plantarumisolated from Moroccan table olives were tested for their acquisition of probiotic and technological properties. \u0000Methods: The 5 strains were previously isolated from table olives in 2017. Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometer (MALDI-TOF MS) and intergenic space sequencing were used for molecular identification. Following that, probiotic and physicochemical properties were evaluated, including growth at different pH levels (2, 3, and 10), temperatures (7, 45, and 50 °C), and sodium chloride (NaCl) concentrations (6.5 and 18% m/v). Antibacterial activity was tested out against Gram-positive and Gram-negatives bacteria. \u0000Results: The 5 strains (E. faecium 168, L. lactis 9, L. plantarum 11, L. mesenteroides 62, and W. paramesenteroides36) showed an ability to grow at low temperatures (7 °C). L. lactis 9 and L. plantarum 11 showed higher acid (pH 2) and salt (18% NaCl) tolerances. In addition, L. lactis 9 and L. plantarum 11 exhibited the highest level of free radical scavenging activity after 48 h of incubation, respectively). L. plantarum 11 and E. faecium 168 showed the highest antibacterial capacity. However, E. faecium 168 and W. paramesenteroides 36 demonstrated better and more rapid acid production capabilities. \u0000Conclusion: L. plantarum 11, E. faecium 168, and W. paramesenteroides 36 were considered the best candidates as probiotic cultures for further in vivo studies and functional food product development.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47380033","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

Announcement of “7th International Conference on Applied Research in Agricultural Science, Natural Resources & Environment” Held in Iran “第七届国际农业科学、自然资源与环境应用研究会议”在伊朗举行公告

Journal of Food Quality and Hazards Control Pub Date : 2022-11-14 DOI: 10.18502/jfqhc.9.3.11148

Editorial -

引用次数: 0

Antibacterial Activity of Cell-Free Culture Supernatant of Bacterioci-nogenic Pediococcus pentosaceus IO1 against Staphylococcus aureus Inoculated in Fruit Juices 致菌性戊sacpeococcus IO1无细胞培养上清液对果汁中金黄色葡萄球菌的抑菌活性

Journal of Food Quality and Hazards Control Pub Date : 2022-11-14 DOI: 10.18502/jfqhc.9.3.11151

I. Adesina, Y. Oluwafemi

{"title":"Antibacterial Activity of Cell-Free Culture Supernatant of Bacterioci-nogenic Pediococcus pentosaceus IO1 against Staphylococcus aureus Inoculated in Fruit Juices","authors":"I. Adesina, Y. Oluwafemi","doi":"10.18502/jfqhc.9.3.11151","DOIUrl":"https://doi.org/10.18502/jfqhc.9.3.11151","url":null,"abstract":"Background: Staphylococcus aureus is a major food-borne pathogen worldwide and a frequent contaminant of fruit juices. This study aimed to evaluate the antibacterial activity of bacteriocin-containing Cell-Free Culture Supernatants (CFCS) of Pediococcus pentosaceus IO1 against S. aureus inoculated in fruit juices, as well as their impact on the juice sensory attributes. \u0000Methods: The orange and watermelon juice samples were treated with bacteriocin supernatant at different concentrations (1, 5, and 10% v/v) and the sensory attributes were evaluated using a 5-point hedonic scale and thereafter inoculated with a culture of S. aureus. Then, the inhibitory effect of bacteriocin-containing CFCS of P. pentosaceus IO1 against S. aureus in the fruit juices was evaluated by in situ and plate assays. \u0000Results: The 10% (v/v) bacteriocin-containing CFCS exhibited the highest antibacterial activity, reducing S. aureuscounts in pasteurized orange and watermelon juices by 1.42 and 2.12 log Colony Forming Units (CFU)/ml, respectively, and by 1.03 and 0.88 log CFU/ml in unpasteurized orange and watermelon juices, respectively, compared to the control. The taste, colour, and overall acceptability of pasteurized orange and watermelon juices treated with 1% (v/v) bacteriocin supernatant and 0.1% (w/v) sodium benzoate were not significantly different (p=0.228) from those pasteurized orange and watermelon juices without preservative. \u0000Conclusion: The bacteriocin produced by P. pentosaceus IO1 could be used as a natural preservative in fruit juices to control S. aureus.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43351891","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: 1

Detection of Toxicogenic Molds in Some Legumes Sold in Local Markets of Ho, Ghana 在加纳Ho当地市场出售的一些豆类中检测出有毒霉菌

Journal of Food Quality and Hazards Control Pub Date : 2022-11-14 DOI: 10.18502/jfqhc.9.3.11153

N. K. Kortei, P. Agbemeseli, T. Annan

{"title":"Detection of Toxicogenic Molds in Some Legumes Sold in Local Markets of Ho, Ghana","authors":"N. K. Kortei, P. Agbemeseli, T. Annan","doi":"10.18502/jfqhc.9.3.11153","DOIUrl":"https://doi.org/10.18502/jfqhc.9.3.11153","url":null,"abstract":"Background: Legumes are plants that contain edible seeds and belong to the family Leguminosae with varying nutritional benefits to humans and animals. This study aimed to detect and identify toxicogenic molds on some legumes purchased from two local markets in Ho Municipality, Ghana. \u0000Methods: A total of 36 samples, including cowpea (n=9), soybean (n=9), brown bean (n=9), and Bambara bean (n=9) were randomly obtained from 2 local markets in the Volta region of Ghana. Culturing of the legume seeds were done on mycological media using serial dilution technique. Fungal species occurrence was also determined. Statistical Package for Social Sciences (SPSS) version 26 was used to analyze the data. \u0000Results: Fungal counts on cowpea, soybean, brown beans, and Bambara beans ranged between 1.91 and 2.84 log Colony Forming Units (CFU)/g on both media. There were no statistically significant differences (p>0.05) in the samples from the different vendors. The Moisture Content (MC) ranged between 6.74 and 12.15%, pH ranged between 6.27±0.03-6.53±0.02. A total of 13 fungal species belonging to 7 genera were isolated on SDA and OGYEA media; Aspergillus species (A. niger, A. terreus, A. flavus, A. fumigatus, A. ochraceus, A. parasiticus), Fusarium species (F. oxysporum), Trichoderma harzianum, Rhizopus species (R. stolonifer), Penicillium species (P. digitatum, P. verucosum), Rhodotorula mucilaginosa, and Mucor racemosus were recorded on the legumes. \u0000Conclusion: The presence of some mycotoxigenic fungi in legumes examined in this study showed the potential health hazards in the local people of Ho, Ghana.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44730315","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

Effects of Non-Thermal Processing Methods on Physicochemical, Bioactive, and Microbiological Properties of Fresh Pineapple (Ananas comosus L. Merr.) Juice 非热处理方法对鲜凤梨理化、生物活性和微生物特性的影响汁

Journal of Food Quality and Hazards Control Pub Date : 2022-11-14 DOI: 10.18502/jfqhc.9.3.11150

T. Ahmed, N. Rahman, R. Tasfia, J. Farhana, T. Hasan, N. Sarwar

{"title":"Effects of Non-Thermal Processing Methods on Physicochemical, Bioactive, and Microbiological Properties of Fresh Pineapple (Ananas comosus L. Merr.) Juice","authors":"T. Ahmed, N. Rahman, R. Tasfia, J. Farhana, T. Hasan, N. Sarwar","doi":"10.18502/jfqhc.9.3.11150","DOIUrl":"https://doi.org/10.18502/jfqhc.9.3.11150","url":null,"abstract":"Background: Pineapple juice processing is an art of preservation, and the processing technologies play important role in pineapple juice quality. Therefore, this study aimed to explore the potential impacts of non-thermal processing methods on the physicochemical, bioactive, and microbiological properties of fresh pineapple juice. \u0000Methods: Extracted juices were subjected to several non-thermal processes including microwave processing, vacuum evaporation, mild pasteurization, pulsed electric field, and ultra-sonication. Physicochemical properties including Total Soluble Solids (TSS), pH, titratable acidity, and color; Total Phenolic Content (TPC); Total Anthocyanin Content (TAC); antioxidant capacity; and microbiological properties were evaluated. Data were statistically analyzed by Minitab statistical software (version: 18.1). \u0000Results: TSS, pH, acidity (%) of processed juices ranged from 11.03-12.03, 4.07-4.27, and 0.42-0.49, respectively. In terms of color properties both ultra-sonication and microwave processing showed the highest values of L (luminosity), a* (redness), and b* (yellow). The highest TPC was reported in ultra-sonication treatment 11.996±0.002 mg Gallic Acid Equivalents (GAE)/100 ml. The TAC varied from 0.179-0.235 mg Total Anthocyanin (TA)/100 ml, where ultra-sonication and mild pasteurization treatment yielded the highest and lowest contents, respectively. \u0000Conclusion: Perfect phenolic content, antioxidant capacity, retention of anthocyanin content, and attractive color in pineapple juices when treated with non-thermal techniques.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45123101","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

Nutrient Interaction and Health Risk Assessment of Cereal Grains on Nigerian’s Markets 尼日利亚市场谷物营养相互作用及健康风险评估

Journal of Food Quality and Hazards Control Pub Date : 2022-11-14 DOI: 10.18502/jfqhc.9.3.11152

N. Obasi, S. E. Obasi, L. Ajala, G. O. Aloh, C. Aloke, S. Ogundapo, G. Onyeji

{"title":"Nutrient Interaction and Health Risk Assessment of Cereal Grains on Nigerian’s Markets","authors":"N. Obasi, S. E. Obasi, L. Ajala, G. O. Aloh, C. Aloke, S. Ogundapo, G. Onyeji","doi":"10.18502/jfqhc.9.3.11152","DOIUrl":"https://doi.org/10.18502/jfqhc.9.3.11152","url":null,"abstract":"Background: Cereals are the most staple foods in human diet and the main components of the daily diet. This work was designed to determine the level of essential and non-essential elements, the in vitro bioavailability, interrelationship, and associated health risk in consumed cereal grains in Nigeria to assess their safety and wholesomeness. \u0000Methods: The contents of phytate, oxalate, and some major-, trace- and potentially toxic elements were determined in 36 samples of barley, maize, millet, rice, sorghum, and wheat marketed in Nigeria. \u0000Results: The data showed variable significant (p<0.05) levels of elements, phytate, and oxalate in the cereals but they were below European commission maximum permissible limits. Estimated daily intakes (EDIs) of elements in the cereals were all below maximum permissible limits set by European Food Safety Authority (EFSA). Hazard Quotient (HQ) and Hazard Index (HI) values, though higher in children than adults, were less than one except in wheat and sorghum. The incremental lifetime Cancer Risk (CR) and Total Cancer Risk (TCR) values were below the threshold limit. \u0000Conclusion: This study revealed that barley, maize, millet, rice, sorghum, and wheat available in Nigeria markets contain varying quantities of essential elements, potentially toxic elements, and antinutrients.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43261819","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

Hydroxymethylfurfural Content and Sugar Profile of Honey Available in Bangladesh Using Validated HPLC-PDA and HPLC-RID HPLC-PDA和HPLC-RID分析孟加拉蜂蜜羟甲基糠醛含量和糖谱

Journal of Food Quality and Hazards Control Pub Date : 2022-11-14 DOI: 10.18502/jfqhc.9.3.11154

S. Das, M. Uddin, M. Haque, D. Chakraborty, M. Mostafa, A. Hasnaine, S.K. Das, M. Uddin

{"title":"Hydroxymethylfurfural Content and Sugar Profile of Honey Available in Bangladesh Using Validated HPLC-PDA and HPLC-RID","authors":"S. Das, M. Uddin, M. Haque, D. Chakraborty, M. Mostafa, A. Hasnaine, S.K. Das, M. Uddin","doi":"10.18502/jfqhc.9.3.11154","DOIUrl":"https://doi.org/10.18502/jfqhc.9.3.11154","url":null,"abstract":"Background: Honey has a lot of reputation because of its supposed medicinal properties. In this study, Hydroxymethylfurfural (HMF), sugars, and Fructose/Glucose ratio of honey in Bangladesh were assessed for adulteration and authenticity evaluation. \u0000Methods: Seventy honey samples collected from different districts of Bangladesh were analyzed by High Performance Liquid Chromatography (HPLC) for HMF content and sugar profile. The samples were prepared by using Carrez I and Carrez II prior to injecting into HPLC. The samples were then filtered through syringe filter and taken in 1.5 ml vial for injecting into the HPLC system. \u0000Results: HMF values were ranging from 1.41 mg/kg to 2,063.90 mg/kg. The Limit of Detection (LOD) and Limit of Quantification (LOQ) was found 0.10 mg/kg and 0.33 mg/kg with R2=0.9994. The average values of fructose, glucose, and sucrose were in the range of 14.75-52.44%, 8.19-42.63%, and 0.10-21.12%, respectively. From validation parameters, LOD values for fructose, glucose, and sucrose were 0.003, 0.008, and 0.004%, respectively; and LOQ values were 0.01, 0.028, and 0.015%, respectively with an excellent linearity with R2 for fructose=1.0, glucose=0.9999, and sucrose=1.0. \u0000Conclusion: Some samples had higher HMF content which may be due to the storage time was increased and improper processing with high temperature or adulteration by High Fructose Corn Syrup (HFCS), sugar cane syrup, rice syrups or rice molasses. The sugar profiles showed that the most of honey samples were nectar honeys.","PeriodicalId":37437,"journal":{"name":"Journal of Food Quality and Hazards Control","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45685251","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