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Acta Universitatis Cibiniensis. Series E: Food Technology最新文献

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Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread 添加黑麦粉对全小米粉理化特性及无麸质面包感官特性的影响
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-06-01 DOI: 10.2478/aucft-2021-0004
E. A. Irondi, Yunus Temitayo Imam, E. Ajani
{"title":"Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread","authors":"E. A. Irondi, Yunus Temitayo Imam, E. Ajani","doi":"10.2478/aucft-2021-0004","DOIUrl":"https://doi.org/10.2478/aucft-2021-0004","url":null,"abstract":"Abstract This study evaluated the effect of addition of Brachystegia eurycoma flour (BEF), a natural source of hydrocolloids, on the physicochemical properties of whole millet flour (WMF) and the sensory attributes of its gluten-free bread. BEF and sodium carboxylmethyl cellulose (a reference hydrocolloid) were added to WMF at 1.5 and 3% proportions, and breads were baked from the blends. Wheat flour (100%CWF) bread served as the control. Amylose level decreased significantly (p < 0.05), while water absorption capacity, peak and final viscosities of the blends increased with increasing proportion of BEF. The 100%CWF bread had better sensory qualities than WMF-BEF breads. Hence, BEF improved the physicochemical properties of WMF-BEF blend, but did not alter the sensory qualities of its gluten-free bread.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127950809","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: 3
Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22 Alcalase对植物乳杆菌L60和鼠李糖乳杆菌LR22发酵羊奶抗氧化和降压活性的影响
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-06-01 DOI: 10.2478/aucft-2021-0011
G. Shu, Zifei Wang, Chunji Dai, Chun-An Yao, Xu Dong, Hongchang Wan, He Chen
{"title":"Effect of Alcalase on Antioxidant and Antihypertensive activities of Goat Milk Fermented by Lactobacillus Plantarum L60 and Lactobacillus Rhamnosus LR22","authors":"G. Shu, Zifei Wang, Chunji Dai, Chun-An Yao, Xu Dong, Hongchang Wan, He Chen","doi":"10.2478/aucft-2021-0011","DOIUrl":"https://doi.org/10.2478/aucft-2021-0011","url":null,"abstract":"Abstract Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk fermented by Lactobacillus plantarum L60 and Lactobacillus rhamnosus LR22 was studied by using DPPH free radical scavenging rate, ACE inhibition rate, pH, and titer acidity as responses through single factor experiments. The results showed that the optimal alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature was 0.15%, 5%, 1:1, 12h and 37°C, respectively, the probiotic goat milk prepared under these conditions had high antioxidant and antihypertensive activities.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130385000","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
Essential Oil of Cymbopogon Citratus Grown in Umuahia: A Viable Candidate for Anti-Inflammatory and Antioxidant Therapy Umuahia生长的Cymbopogon Citratus精油:抗炎和抗氧化治疗的可行候选物
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-06-01 DOI: 10.2478/aucft-2021-0001
U. B. Onyedikachi, Favour Matthew Awah, C. N. Chukwu, Emmanuel Ejiofor
{"title":"Essential Oil of Cymbopogon Citratus Grown in Umuahia: A Viable Candidate for Anti-Inflammatory and Antioxidant Therapy","authors":"U. B. Onyedikachi, Favour Matthew Awah, C. N. Chukwu, Emmanuel Ejiofor","doi":"10.2478/aucft-2021-0001","DOIUrl":"https://doi.org/10.2478/aucft-2021-0001","url":null,"abstract":"Abstract The essential oils of Cymbopogon citratus (EOCC) has found use in medicine, food and chemical industry. This study attempts to provide evidence of its suitability for antioxidant and anti-inflammatory therapy. Total phenol and total flavonoid of EOCC was 49.83±0.39mg GAE/g of extract and 352.82±3.45 µg QEC/g of extract respectively. Gas chromatography-mass spectrometry (GC-MS) analysis of its essential oil (EOCC) showed 25 peaks with myrcenyl acetate (9.703%), caryophyllene (8.997%), citronella (6.383%) been the most abundant. The in vitro anti-inflammatory assay using human red blood cell (HRBC) membrane stabilization shows that at 200µg/mL, the percentage inhibition of EOCC was significantly higher compared to diclofenac both for heat-induced and hypotonic induced haemolysis. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays showed a comparable and dose-dependent increase from 50 to 400 μg/mL in relation to vitamin C. Half maximal inhibitory concentration (IC50) of EOCC (73.16±12.89 μg/mL and 656.01±0.01 μmol Fe (II)/L) was remarkably higher compared to that of vitamin C (69.09±4.52 μg/mL and 246.79±0.01 μmol Fe (II)/L) both for DPPH and FRAP assays respectively. In conclusion, results from this study establish preliminary evidence on the therapeutic potential of EOCC in managing inflammation and oxidative stress caused by free radicals.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116961665","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: 5
A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities 不同品种鲜、干无花果酚类化合物体外生物可及性及抗氧化活性的比较分析
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-06-01 DOI: 10.2478/aucft-2021-0002
Farida Kehal, Loucif Chemache, M. Chaalal, Meriem Benbraham, E. Çapanoğlu, M. Barkat
{"title":"A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities","authors":"Farida Kehal, Loucif Chemache, M. Chaalal, Meriem Benbraham, E. Çapanoğlu, M. Barkat","doi":"10.2478/aucft-2021-0002","DOIUrl":"https://doi.org/10.2478/aucft-2021-0002","url":null,"abstract":"Abstract Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) of phenolic compounds and their antioxidant activity was observed during different digestion phases (oral phase > gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During in vitro gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114514516","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
Effect on Phytochemical Content and Microbial Contamination of Actinidia Fruit after Shock Cooling and Storage 冲击冷藏对猕猴桃果实化学成分及微生物污染的影响
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-06-01 DOI: 10.2478/aucft-2021-0015
Monika Figiel-Kroczyńska, I. Ochmian
{"title":"Effect on Phytochemical Content and Microbial Contamination of Actinidia Fruit after Shock Cooling and Storage","authors":"Monika Figiel-Kroczyńska, I. Ochmian","doi":"10.2478/aucft-2021-0015","DOIUrl":"https://doi.org/10.2478/aucft-2021-0015","url":null,"abstract":"Abstract Mini kiwi fruits are tasty and contain valuable nutrients - vitamin, micro end macroelements and polyphenols. The tested cultivars (Sientiabrskaja, Geneva, Issai, Ken’s Red) belong to two species of Actinidia (A. arguta and A. kolomikta), which tolerate well the conditions of a temperate climate with negative temperatures in winter. The effect of postharvest shock cooling on fruit quality was investigated after 6 weeks of storage in CA and then after 5 days of shelf life. Shock cooling of fruit after harvest reduced adverse changes in fruit quality after storage in CA cold storage and shelf life. They were firmer, more puncture resistant, and retained more L-ascorbic acid and polyphenols. After 6 weeks of cold storage in CA, eight types of fungi and molds were found that caused the mycotoxins patulin, deoxynivalenol, and zearalenone were found in the fruit of all cultivars. Fruits of the Ken’s Red cultivar were the most firm and puncture resistant, the darkest, and contained the most anthocyanins and the least L-ascorbic acid. In contrast, fruits of the cultivar Sientaibrskaja were the least suitable for storage and transport.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134324591","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
Optimization of Fermentation Conditions for Cell Envelope Proteinase Produced by Lactobacillus Plantarum LP69 植物乳杆菌LP69产包膜蛋白酶发酵条件的优化
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-06-01 DOI: 10.2478/aucft-2021-0013
Chi Zhang, He Chen, Ni Lei, Guanli Du, Xiangyun Li, Zemin Liu, Jili Cao
{"title":"Optimization of Fermentation Conditions for Cell Envelope Proteinase Produced by Lactobacillus Plantarum LP69","authors":"Chi Zhang, He Chen, Ni Lei, Guanli Du, Xiangyun Li, Zemin Liu, Jili Cao","doi":"10.2478/aucft-2021-0013","DOIUrl":"https://doi.org/10.2478/aucft-2021-0013","url":null,"abstract":"Abstract Cell-envelope proteinases (CEPs) can hydrolyze casein into functional peptides, which is beneficial to the health of the host. The single factor experiment screened out that the optimal conditions for CEP production by Lactobacillus plantarum LP69 were 37°C, 20h, initial pH of 7, and optimal inoculation amount of 5%. The best conditions for this experiment were obtained by orthogonal experiment: time 22h, temperature 39°C, initial pH value of 6, and inoculation amount of 5%. Under this culture condition, the target protease activity of Lactobacillus plantarum LP69 reached 22.31±0.82U/mL, the protein content was 19.07±0.36mg/mL, and the specific activity was 1.17±0.06U/mg. The specific activity significantly increased by 15.8% compared with the control (p<0.05).","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114256462","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
Evaluation of Crystalline Cellulose of Corn Straw through Different Pretreatments Via X-Ray Diffraction, Scanning Electron Microscopy and Infrared Spectroscopy 不同预处理玉米秸秆结晶纤维素的x射线衍射、扫描电镜和红外光谱分析
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2021-06-01 DOI: 10.2478/aucft-2021-0007
He Chen, Chun Yin, Wenfei Shangguan, Yunxia He, Li Chen, Jianjun Yu
{"title":"Evaluation of Crystalline Cellulose of Corn Straw through Different Pretreatments Via X-Ray Diffraction, Scanning Electron Microscopy and Infrared Spectroscopy","authors":"He Chen, Chun Yin, Wenfei Shangguan, Yunxia He, Li Chen, Jianjun Yu","doi":"10.2478/aucft-2021-0007","DOIUrl":"https://doi.org/10.2478/aucft-2021-0007","url":null,"abstract":"Abstract Waste recycling is beneficial not only for the environment but also for the economy and the society at large. Corn stalks, the most abundant crop waste, are processed with oven drying, steaming, complex enzymatic hydrolysis (cellulase, xylanase, β-glucanase and pectinase), and fermentation (by Candida utilis and Pachysolen tannophilus), were analyzed via X-ray diffraction, Scanning Electron Microscopy (SEM) and Infrared Spectroscopy (IR). The results indicated that thermophilic digestion destroyed glycosidic bonds and fibrous crystal have a significant effect on the degradation of the corn stalks, while complex enzyme hydrolysis only slightly degraded fibrous crystal. Fermentation did not significantly reduce fibrous crystal. Therefore, our research suggested that thermophilic digestion is the appropriate way to increase the saccharification rate and feed yield of corn stalks.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114670158","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
Effect of Tytanit® on the Physiological Activity of Wild Strawberry (Fragaria vesca L.) Grown in Salinity Conditions Tytanit®对野生草莓生理活性的影响在盐度条件下生长
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0025
A. Auriga, J. Wróbel, I. Ochmian
{"title":"Effect of Tytanit® on the Physiological Activity of Wild Strawberry (Fragaria vesca L.) Grown in Salinity Conditions","authors":"A. Auriga, J. Wróbel, I. Ochmian","doi":"10.2478/aucft-2020-0025","DOIUrl":"https://doi.org/10.2478/aucft-2020-0025","url":null,"abstract":"Abstract Progressive global warming and decreasing freshwater resources are forcing to look for alternative solutions in plants cultivation. The use of saltwater and cultivation in saline areas becomes increasingly common. Wild strawberry is a rich source of antioxidant compounds beneficial for human health. The aim of the study was to investigate the effect of Tytanit® on the physiological activity of wild strawberry grown under different salinity levels (32.5, 50 and 100 mM L−1 NaCl). Assimilatory pigments content, free proline concentration, chlorophyll fluorescence and relative water content were measured at two phenological phases BBCH 15 and 60. Results analysis revealed that the applicability of Tytanit® to mitigate physiological stress in wild strawberry caused by salinity did not produce the desired effect.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114071780","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
Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity 发酵烤荞麦粉饼干-酚类物质和生物可及的血管紧张素转换酶抑制活性
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0019
M. Wronkowska, J. Honke, H. Zieliński, W. Wiczkowski
{"title":"Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity","authors":"M. Wronkowska, J. Honke, H. Zieliński, W. Wiczkowski","doi":"10.2478/aucft-2020-0019","DOIUrl":"https://doi.org/10.2478/aucft-2020-0019","url":null,"abstract":"Abstract The bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by select bacteria was studied. The same content of total phenolic compounds was found in fermented flour and in biscuits obtained from them. Generally, fermentation of flour did not changes the ACE inhibitory activity, whereas baking process significantly increased the ACE inhibitory activity of examined products. The potential bioaccessible ACE inhibitory activity from biscuits was very high. Phenolic acids such as protocatechuic, vanillic and syringic acids as well as flavonoids: kaempferol and epicatechin in the digested buckwheat biscuits have the highest impact on ACE inhibitory activity. A high significant correlations were found between IC50 and total phenolic compounds of fermented flours, biscuits before and after digestion. The data obtained in this study closely associates phenolic compounds with ACE inhibitory activity.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124127959","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
The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production 非酵母菌、酵母及酵素在啤酒生产中的应用
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-12-01 DOI: 10.2478/aucft-2020-0021
Monika Cioch-Skoneczny, Krystian Klimczak, P. Satora, Szymon Skoneczny, M. Zdaniewicz, A. Pater
{"title":"The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production","authors":"Monika Cioch-Skoneczny, Krystian Klimczak, P. Satora, Szymon Skoneczny, M. Zdaniewicz, A. Pater","doi":"10.2478/aucft-2020-0021","DOIUrl":"https://doi.org/10.2478/aucft-2020-0021","url":null,"abstract":"Abstract The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-Saccharomyces yeast allowed obtaining beers with the proper analytical parameters.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131291524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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