Food Research最新文献_第10页

Performance evaluation of a rotary dryer for onion bulb drying 用于烘干洋葱球茎的旋转式烘干机的性能评估

Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).3

M.C. Nissa, M. Djaeni, P.R. Nabilla, S.B. Sasongko, C.L. Hii

引用次数: 0

Ultrasound assisted extraction of sappan wood (Caesalpinia sappan L.) usingdifferent solvents 使用不同溶剂对苏枋木（Caesalpinia sappan L.）进行超声辅助提取

Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).4

L. Kurniasari, A.C. Kumoro, M. Djaeni

{"title":"Ultrasound assisted extraction of sappan wood (Caesalpinia sappan L.) using\u0000different solvents","authors":"L. Kurniasari, A.C. Kumoro, M. Djaeni","doi":"10.26656/fr.2017.8(s1).4","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).4","url":null,"abstract":"Caesalpinia sappan L. or known as sappan wood is a plant that had been used in\u0000traditional food, beverages and traditional medicine. It contains many active\u0000phytochemicals compound such as brazilin, sappanchalcone, xanthone, coumarin and\u0000flavones. Extraction is the common method to get the active compounds in plants and the\u0000use of new method of extraction is very recommended. The research was aimed to analyze\u0000the effect of different solvent (ethanol, water and 2-propanol) to the characteristic of\u0000sappan wood extract obtained from ultrasound assisted extraction (UAE) process.\u0000Approximately 10 g of sappan wood was mixed with 100 ml solvent and extracted using\u0000probe type of ultrasound extractor for 15 mins and 500C. Extracts were analyzed for their\u0000yield, color, phytochemical compound, total phenolic content (TPC) and antioxidant\u0000activity. Ethanol gives the highest yield (6.125%) with the color tends to be between ruby\u0000red and traffic red. This result is in accordance with the calculation of Hansen solubility\u0000parameter (HSP). All of the three extracts contained saponin, tannin, flavonoid and\u0000triterpenoid. Ethanol also gives the highest TPC (254.14 mg GAE/100 g) and lowest IC50\u0000(3.19). It can be concluded that ethanol is better solvent to extract phytochemical\u0000component in sappan wood.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"7 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140081202","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

Chemical changes of aloe vera gel during the preparation of instant powder andits antioxidant activity 芦荟胶在制备速溶粉过程中的化学变化及其抗氧化活性

Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(2).550

Ch. Wariyah, Riyanto, A. Slamet

{"title":"Chemical changes of aloe vera gel during the preparation of instant powder and\u0000its antioxidant activity","authors":"Ch. Wariyah, Riyanto, A. Slamet","doi":"10.26656/fr.2017.8(2).550","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).550","url":null,"abstract":"Aloe vera contains flavonoid compounds with high antioxidant activity in powder form,\u0000which is usually affected by the encapsulating agent. Maltodextrin is currently used as an\u0000encapsulating agent because of its high solubility, while gum arabic is a viscous substance\u0000that increases oxidation resistance. Therefore, this study aimed to produce aloe vera\u0000instant powder with a mixture of maltodextrin and gum arabic as an encapsulating agent\u0000and evaluate the chemical changes during the preparation of powder with high antioxidant\u0000activity. The powder was processed by mixing aloe vera gel with an encapsulating agent\u0000of maltodextrin and gum arabic mixture in a ratio of 1/1 with variations of 5%, 10% and\u000015%. Each sample was dried using a drum dryer at 120°C, 130°C and 140°C. During\u0000preparation, the samples were analyzed for their moisture content, phenolic content,\u0000flavonoid content and antioxidant activity expressed as DPPH radical scavenging activity.\u0000The results showed that the addition of encapsulating agents decreased the moisture\u0000content, phenolic content, and flavonoid content of aloe vera gel, however no significant\u0000effect (p>0.05) on antioxidant activity. Drying at a higher temperature will produce aloe\u0000vera powder with higher antioxidant activity. The aloe vera instant powder which was\u0000produced with a 5% encapsulating agent at the drying temperature of 130°C had high\u0000antioxidant activity of 26.21±7.58%.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"7 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140081126","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

Effect of substituting cow milk with saga bean (Adenanthera pavonina, Linn)milk during the processing of saga soft cheese 在加工萨迦软奶酪过程中用萨迦豆（Adenanthera pavonina，Linn）奶替代牛奶的影响

Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(2).097

A. Amar, S. Sukotjo, D. Nurani, D. Andini

{"title":"Effect of substituting cow milk with saga bean (Adenanthera pavonina, Linn)\u0000milk during the processing of saga soft cheese","authors":"A. Amar, S. Sukotjo, D. Nurani, D. Andini","doi":"10.26656/fr.2017.8(2).097","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).097","url":null,"abstract":"This study aimed to optimize the substitution of cow milk with saga bean milk for the\u0000production of saga soft cheese (SSC). The design of the experiment was completely\u0000random. In the five formulae used, the ratio of saga milk: cow's milk (v/v), consecutively\u0000referred to as F3, F4, F5, F6 and F7 are as follows: 80:20; 70:30; 60:40; 50:50; 40:60. The\u0000enzyme and starter cheese culture used in this experiment were the same as those used for\u0000manufacturing commercial soft cheese. The experiment was performed four times, and the\u0000parameters measured were clotting time, yield, texture profile analysis and a preference\u0000test. We observed that 50% and 40% substitution of cow milk substitution with saga bean\u0000milk was optimal for producing SSC. The formulae did not differ significantly (p<0.05) in\u0000terms of clotting time, and yield obtained, and the highest percentage of sensory value\u0000response was 90%. As a result, the product was highly accepted by the panellists and\u0000required slight improvement in sensory parameters. The five parameters in the texture\u0000profile analysis, hardness, cohesiveness, gumminess, springiness and chewiness, differed\u0000significantly (p<0.05). The maximum utilization of saga milk, which was acceptable in\u0000terms of the process, yield and sensory value was F6 (50% saga milk: 50% cow milk). The\u0000selected product had a clotting time for 67±2.12 min, a yield of 21.31±3.88%, and texture\u0000with a hardness of 49.58±3.23 gf, the cohesiveness of 0.91±0.05 and springiness of\u00000.71±0.04 mm. The use of saga milk up to 50% for manufacturing of SSC is\u0000recommended to produce a product, it has passed the sensory test of panellists.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"19 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140080730","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 iron-alginate ratios and pHs of gelation on characteristics of iron beadencapsulation 海藻酸铁比例和凝胶化 pH 值对铁珠封装特性的影响

Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).7

W.I.S.T. Astuti, D. H. Wardhani, Ratnawati, E.A.P.P. Sagala, B.E.I. Siregar

{"title":"Effects of iron-alginate ratios and pHs of gelation on characteristics of iron bead\u0000encapsulation","authors":"W.I.S.T. Astuti, D. H. Wardhani, Ratnawati, E.A.P.P. Sagala, B.E.I. Siregar","doi":"10.26656/fr.2017.8(s1).7","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).7","url":null,"abstract":"Encapsulation is one of the methods to protect iron from oxidation. Among the\u0000encapsulation methods, gelation could be the simplest one. This method requires the\u0000matrix which could form a gel. Alginate fulfills the requirements as an encapsulant by\u0000creating beads. However, performances of the encapsulation are determined by the\u0000conditions of the gelation process. The aim of this study was to study the effect of the iron\u0000-alginate ratios (0.05-0.5, w/w) and pHs of gelation (5-10) on the properties of alginate\u0000beads for iron encapsulation. CaCl2 solution was used as a cross-linked agent to form\u0000beads. Solution of iron-alginate was dropped into CaCl2 solution (150 mL, 1 M) using 5-\u0000mL unneedled syringe from about 5 cm above the cross-linked solution surfaces. The\u0000results showed that the ratio of iron-alginate and pH have a negative correlation with\u0000moisture content, diameter beads, and encapsulation efficiency but iron loading. Neutral\u0000pH-gelation produced softer bead texture. The highest efficiency encapsulation was found\u0000in pH 5 of gelation. Release of iron was higher in pH 6.8 than that in pH 1.2. Increase in\u0000iron-alginate ratio led to have more syneresis effect. However, higher pH-gelation tended\u0000to have lower syneresis.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"22 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140081305","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

Properties of donuts enhanced by gum and apple pomace powder fordevelopment of low-fat fried food 用树胶和苹果渣粉增强甜甜圈的特性以开发低脂油炸食品

Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).14

F.A. Joelyna, A. Filardli, A. Prayoga, F. Syafira, A.U. Abdurahman, D. Purwati, H. Hadiyanto

{"title":"Properties of donuts enhanced by gum and apple pomace powder for\u0000development of low-fat fried food","authors":"F.A. Joelyna, A. Filardli, A. Prayoga, F. Syafira, A.U. Abdurahman, D. Purwati, H. Hadiyanto","doi":"10.26656/fr.2017.8(s1).14","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).14","url":null,"abstract":"The development of low-fat donuts with the addition of gum (guar gum and arabic gum)\u0000and apple pomace powder was carried out in this study. The purpose of this study was to\u0000improve the nutritional content of the donuts, especially in reducing the fat content of the\u0000donuts by using gum and adding apple pomace powder. The variables in this study were\u0000the composition of gum as an ingredient for donuts and the addition of apple pomace\u0000powder. Analysis of the dough and donuts characteristics, as well as the donuts\u0000appearance and nutritional content, was carried out. Analysis of the donuts texture profile,\u0000such as the hardness, and springiness, increased when the composition of apple pomace\u0000powder was increased. The proximate composition of donuts (% water, ash, fat, protein\u0000and carbohydrates) was analyzed, and there was reduction of fat in the donuts. This study\u0000established that adding gum (guar gum and arabic gum) and apple pomace powder can\u0000improve the properties of the donuts. Overall, there are significant differences in consumer\u0000acceptance, especially in texture and crumb color.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"7 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140080900","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

Application of modified corn starch in stabilization of ultrasonic-assistedpickering oil in water emulsion 变性玉米淀粉在超声波辅助沥青油水乳化液稳定化中的应用

Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).12

N. Aryanti, D. H. Wardhani, A. Nafiunisa, N.A.Y. Putri, R.A. Firmansyah, N.D. Cahyani, S. Nabila

{"title":"Application of modified corn starch in stabilization of ultrasonic-assisted\u0000pickering oil in water emulsion","authors":"N. Aryanti, D. H. Wardhani, A. Nafiunisa, N.A.Y. Putri, R.A. Firmansyah, N.D. Cahyani, S. Nabila","doi":"10.26656/fr.2017.8(s1).12","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).12","url":null,"abstract":"Starch is a sustainable and cheap raw material claimed as a good emulsion stabilizer for\u0000edible products either in food or pharmaceutical industry. To produce an emulsion\u0000stabilized by food based edible stabilizer, this study focused on the non-chemical starch\u0000modification for oil in water (O/W) emulsion stabilization produced by ultrasonic\u0000emulsification. The results showed that the finest emulsion was obtained at power rate of\u0000500 W for 7 mins of sonication. The stability of the emulsion was investigated by\u0000turbidity, centrifugal stability values and droplet size. Pre-gelatinized corn starch (PCS)\u0000stabilizer showed better emulsion stability compared to gelatinized corn starch (GCS) due\u0000to the different polysaccharide components of the two modified cornstarch. GCS mainly\u0000contained amylose while the PCS contained both amylose and amylopectin. The emulsion,\u0000stabilized by 6 wt.% of PCS and addition of 3 wt.% of tween-80 exhibited excellent\u0000storage stability, along the 30 days storage. The results showed the lowest turbidity of\u00001.01 cm-1\u0000, centrifugal stability value of 36.85% and average droplet diameter of 14.27 µm.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"27 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140081060","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

Effect of single step oxidation-esterification process on the physicochemicalproperties of modified cassava starch 单步氧化-酯化工艺对改性木薯淀粉理化性质的影响

Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).16

S. Sumardiono, S.R. Nuswantari, B. Jos, H. Cahyono

{"title":"Effect of single step oxidation-esterification process on the physicochemical\u0000properties of modified cassava starch","authors":"S. Sumardiono, S.R. Nuswantari, B. Jos, H. Cahyono","doi":"10.26656/fr.2017.8(s1).16","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).16","url":null,"abstract":"The oxidation and esterification are examples of starch modification processes which is\u0000often carried out. The conventional combination of the oxidation-esterification process has\u0000many defects due to its wasting of time, energy-consuming and quality-damping. This\u0000research focuses on combining chemical modification processes to produce modified\u0000cassava starch by developing a single-step process of oxidation-esterification and a drying\u0000process using a rotary UV dryer. The oxidized-esterified cassava starch is characterized by\u0000Fourier-transformed insfrared (FTIR) spectroscopy, X-ray diffraction, scanning electron\u0000microscope (SEM) and physicochemical properties. The results revealed that the oxidizedesterified cassava starch (COAEC 14) meets the SNI requirements for several parameters\u0000such as water content of 13.10±0.141%, ash content of 0.0042±0.0002%, and crude fiber\u0000content of 0.6677±0.0424%. In addition, the single-step oxidation-esterification process\u0000also improved the quality of swelling power and starch amylose content. Meanwhile, in\u0000SEM analysis, the single-step oxidation-esterification process did not change the surface\u0000morphology but changed the crystal system and size of starch using XRD analysis.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140081124","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

Effect of cross-linking agents on sodium alginate-based quercetin beads:physicochemical properties and controlled release kinetics 交联剂对海藻酸钠基槲皮素珠的影响：理化特性和控释动力学

Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).10

A. Prasetyaningrum, N. Rokhati, M. Djaeni, A.C. Kumoro, D. Purwati, A. Hakiim, A. D. Ashianti, D.P. Utomo

{"title":"Effect of cross-linking agents on sodium alginate-based quercetin beads:\u0000physicochemical properties and controlled release kinetics","authors":"A. Prasetyaningrum, N. Rokhati, M. Djaeni, A.C. Kumoro, D. Purwati, A. Hakiim, A. D. Ashianti, D.P. Utomo","doi":"10.26656/fr.2017.8(s1).10","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).10","url":null,"abstract":"Alginates have a variety of biological, physical, and chemical properties that can be\u0000modified to meet a specific purpose. Ionic crosslinking is an easy method of alginate\u0000modification. This study examined the ionic crosslinking agents (Ca2+, Ba2+, Mg2+) on\u0000swelling ratio, water solubility, and % sol-gel fraction of modified alginate. The\u0000performance of the modified alginate used to encapsulate quercetin, such as %\u0000encapsulation efficiency (% EE), % release of quercetin, and quercetin release kinetics\u0000were examined. The variables used in this study were the concentration of alginate and\u0000ionic crosslinking agents. At 3% alginate concentration and 0.3 M, ionic crosslinking\u0000agent concentration positively correlated with swelling ratio and water solubility. In\u0000contrast, the ionic crosslinking agent that positively correlates to the % sol-gel fraction is\u0000Ca2+. Encapsulation of quercetin using a crosslinking agent with ion Ca2+ and 2.5 ppm of\u0000quercetin concentration showed the highest % EE of 87%. Modified alginate induced\u0000quercetin release from beads at pH 1.4 and 7. The release of quercetin from modified\u0000alginate followed the Korsmeyer-Peppas kinetic model (R2\u0000>0.99). The results of the FTIR\u0000analysis confirmed that a new peak at 1271 cm-1 was C-O-C characteristic of quercetin,\u0000indicating quercetin loaded on encapsulated beads. The morphological analysis showed\u0000that the surface of modified alginate (Ca-Ag/Ba-Ag/Mg-Ag) was rough and porous. This\u0000study established that modified alginate using different ionic crosslinking agents can be a\u0000suitable matrix for encapsulating quercetin.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"16 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140080564","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

Gadung tuber pasta drying: kinetic model development and physical qualityevaluation 嘎栋块茎面干燥：动力学模型开发与物理质量评估

Food Research Pub Date : 2024-03-03 DOI: 10.26656/fr.2017.8(s1).5

F. D. Utari, Z. D. Siqhny, A. Prasetyaningrum, M. Djaeni

{"title":"Gadung tuber pasta drying: kinetic model development and physical quality\u0000evaluation","authors":"F. D. Utari, Z. D. Siqhny, A. Prasetyaningrum, M. Djaeni","doi":"10.26656/fr.2017.8(s1).5","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s1).5","url":null,"abstract":"Gadung tuber (Dioscorea hispida dennst.) is a carbohydrate-rich food source that is easily\u0000found in Indonesia. Studies have been carried out on pretreatment methods to reduce antinutritional compounds in gadung tubers. So gadung tubers can be promoted as the raw\u0000materials of several food products such as pasta. Drying is the most crucial process that\u0000will determine the final quality of the pasta product. This study aimed to investigate the\u0000kinetic models of gadung tuber pasta drying and its physical quality. Four thin-layer\u0000models (Newton, Page, Handerson-Pabis and Logarithmic) were employed to find the\u0000selected model. The gadung tuber pasta was formulated using low, medium, and high\u0000protein wheat flour and then was dried at a temperature of 30-70℃. The moisture content\u0000was observed every 30 mins for 240 mins. The result showed that the moisture reduction\u0000was higher in higher drying temperatures and lower protein wheat flour. The Logarithmic\u0000model was selected to predict the drying kinetics of gadung tuber pasta drying with the\u0000highest value of R2\u0000and the lowest value of RMSD. The cyanide content in gadung tuber\u0000pasta meets the standard, indicating that the gadung tubers pasta may safety to consume.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"6 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140080902","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