European Food Research and Technology最新文献_第10页

Detection of honey adulteration by characterization of the physico-chemical properties of honey adulterated with the addition of glucose–fructose and maltose corn syrups 通过分析添加了葡萄糖-果糖和麦芽糖玉米糖浆的掺假蜂蜜的物理化学特性来检测蜂蜜掺假情况

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-21 DOI: 10.1007/s00217-024-04535-7

Ramazan Gün, Mehmet Murat Karaoğlu

{"title":"Detection of honey adulteration by characterization of the physico-chemical properties of honey adulterated with the addition of glucose–fructose and maltose corn syrups","authors":"Ramazan Gün, Mehmet Murat Karaoğlu","doi":"10.1007/s00217-024-04535-7","DOIUrl":"10.1007/s00217-024-04535-7","url":null,"abstract":"<div><p>This study aimed to experimentally investigate the effect of sugar syrup additions on quality measurements of honey and to detect adulteration. For that purpose, two different pure blossom honey samples were adulterated by directly mixing 0%, 5%, 10%, 20%, 30%, 40%, and 50% of commercially available glucose–fructose corn syrup and maltose corn syrup. In this regard, key physico-chemical properties like moisture, pH, free acidity, proline, diastase number, color (L, a, b and Delta-E), electrical conductivity, HMF, sugar profile (glucose, fructose, sucrose and maltose), and C4 sugar analysis were tested. The results of the individual analysis of moisture, pH, free acidity, proline, diastase number, color, electrical conductivity, and HMF failed to detect sugar syrup adulteration. However, when principal component analysis (PCA) was utilized to analyze the data gathered from these tests, adulterations at all-syrup ratios (5–50%) were successfully detected.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2255 - 2272"},"PeriodicalIF":3.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04535-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678957","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extraction of oleanolic acid from wine pomace using betaine-based deep eutectic solvents 使用甜菜碱基深共晶溶剂萃取葡萄酒渣中的齐墩果酸

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-21 DOI: 10.1007/s00217-024-04521-z

Eri Tanaka, Yukie Yokota, Masamitsu Urakawa, Toyonobu Usuki

{"title":"Extraction of oleanolic acid from wine pomace using betaine-based deep eutectic solvents","authors":"Eri Tanaka, Yukie Yokota, Masamitsu Urakawa, Toyonobu Usuki","doi":"10.1007/s00217-024-04521-z","DOIUrl":"10.1007/s00217-024-04521-z","url":null,"abstract":"<div><p>Oleanolic acid is the main component of wine pomace and has anti-caries properties, antitumor effects, anti-obesity effects, and protects hepatic function. However, the majority of pomace has only been used for compost despite the production of thousands of tons per year of wine pomace in Japan. The present study describes the use of low-toxicity solvents called betaine-based deep eutectic solvents (DESs) for efficient extraction of oleanolic acid. H<sub>2</sub>O and 1,3-butanediol were used as control solvents to evaluate the extraction. Quantitative analysis using reversed phase high-performance liquid chromatography (RP-HPLC) indicated that extraction of pomace using betaine/xylitol (molar ratio 3:2) afforded the highest yield of oleanolic acid among the deep eutectic solvents. Scanning electron microscope observations and antioxidant assays of extracted samples were also conducted. The results demonstrated effective extraction of pomace under milder conditions than those needed for conventional methods. The less toxic and environmentally benign DESs for extraction would be applicable to the food and cosmetic industries.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"2053 - 2058"},"PeriodicalIF":3.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Electrical bioimpedance spectroscopy as a non-invasive monitoring tool of physiological states of macroalgae tissues: example on the impact of electroporation on 8 different seaweed species 作为大型藻类组织生理状态非侵入性监测工具的生物电阻抗光谱：以电穿孔对 8 种不同海藻的影响为例

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-20 DOI: 10.1007/s00217-024-04510-2

Arthur Robin, Klimentiy Levkov, César A. González-Díaz, Nataly P. López-Saquisilí, Alexander Golberg

{"title":"Electrical bioimpedance spectroscopy as a non-invasive monitoring tool of physiological states of macroalgae tissues: example on the impact of electroporation on 8 different seaweed species","authors":"Arthur Robin, Klimentiy Levkov, César A. González-Díaz, Nataly P. López-Saquisilí, Alexander Golberg","doi":"10.1007/s00217-024-04510-2","DOIUrl":"10.1007/s00217-024-04510-2","url":null,"abstract":"<div><p>In this study, we evaluated Electrical Impedance Spectroscopy (EIS) as a monitoring tool of the physiological state of <i>Bryopsis, Cystoseira, Stypopodium, Cladophora, Taonia, Padina, Ulva and Sargassum</i> tissues. We analyzed the electrical response differences in the EIS between species and in the same seaweed tissue before and after electroporation. Electroporation using high voltage pulsed electric field (PEF) treatment was used as a model for cell disruption affecting the tissue physiology without being noticeable to the naked-eye. Significant differences in all the seaweeds were observed before and after electroporation. We found that seaweed species with smaller and rounder cells have a clearer dispersion profile (around a frequency of 10–100 kHz) compared to the dispersion profile of seaweed with larger cells with unround form. Those results suggest that EIS could be used as a fast non-invasive monitoring technique of the changes in the physiology of seaweeds.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"2011 - 2023"},"PeriodicalIF":3.0,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04510-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140680448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of aluminium concentrations in black, green, and white tea samples: effects of different infusion times and teapot species on aluminium release 测定红茶、绿茶和白茶样品中的铝浓度：不同冲泡时间和茶壶种类对铝释放的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-18 DOI: 10.1007/s00217-024-04532-w

Elif Öztürk, Sercan Yıldırım, Asli Akyol

{"title":"Determination of aluminium concentrations in black, green, and white tea samples: effects of different infusion times and teapot species on aluminium release","authors":"Elif Öztürk, Sercan Yıldırım, Asli Akyol","doi":"10.1007/s00217-024-04532-w","DOIUrl":"10.1007/s00217-024-04532-w","url":null,"abstract":"<div><p>Tea is the most consumed beverage in the world after water and contains heavy metals and trace elements that may cause potential negative effects on health. Aluminium (Al) concentrations in black, green, and white tea with different infusion times and teapot materials were evaluated in this study. Commercially available tea samples were brewed in 5 different teapots, consisting of aluminium, copper, glass, steel, and porcelain materials for 5, 10, and 15 min. Al concentrations in tea samples were determined by high-performance liquid chromatography with a fluorescence detector. Al concentrations in tea samples were in the range of 38.46 ± 5.08–844.75 ± 10.86 µg/L. Both teapot type (<i>p</i> < 0.001) and infusion time (<i>p</i> < 0.001) significantly influenced Al concentrations in tea samples. The interaction between tea type, teapot material, and infusion time was statistically significant (<i>p</i> < 0.001). The hazard ratio was less than 1 for black and white tea infusions except for one sample whereas it was greater than 1 for green tea. These data suggest that green tea consumption might be a potential risk factor for Al exposure.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2225 - 2231"},"PeriodicalIF":3.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04532-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140688640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fisheye freshness detection using common deep learning algorithms and machine learning methods with a developed mobile application 使用常见的深度学习算法和机器学习方法，利用开发的移动应用程序进行鱼眼保鲜检测

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-18 DOI: 10.1007/s00217-024-04493-0

Muslume Beyza Yildiz, Elham Tahsin Yasin, Murat Koklu

{"title":"Fisheye freshness detection using common deep learning algorithms and machine learning methods with a developed mobile application","authors":"Muslume Beyza Yildiz, Elham Tahsin Yasin, Murat Koklu","doi":"10.1007/s00217-024-04493-0","DOIUrl":"10.1007/s00217-024-04493-0","url":null,"abstract":"<p>Fish is commonly ingested as a source of protein and essential nutrients for humans. To fully benefit from the proteins and substances in fish it is crucial to ensure its freshness. If fish is stored for an extended period, its freshness deteriorates. Determining the freshness of fish can be done by examining its eyes, smell, skin, and gills. In this study, artificial intelligence techniques are employed to assess fish freshness. The author’s objective is to evaluate the freshness of fish by analyzing its eye characteristics. To achieve this, we have developed a combination of deep and machine learning models that accurately classify the freshness of fish. Furthermore, an application that utilizes both deep learning and machine learning, to instantly detect the freshness of any given fish sample was created. Two deep learning algorithms (SqueezeNet, and VGG19) were implemented to extract features from image data. Additionally, five machine learning models to classify the freshness levels of fish samples were applied. Machine learning models include (k-NN, RF, SVM, LR, and ANN). Based on the results, it can be inferred that employing the VGG19 model for feature selection in conjunction with an Artificial Neural Network (ANN) for classification yields the most favorable success rate of 77.3% for the FFE dataset.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1919 - 1932"},"PeriodicalIF":3.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04493-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140688930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels 探索蔗糖和 d-阿洛糖添加量对琼脂-琼脂素凝胶胶凝能力和物理性质的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-16 DOI: 10.1007/s00217-024-04534-8

Pelin Poçan, Sevil Çıkrıkcı Erünsal

{"title":"Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels","authors":"Pelin Poçan, Sevil Çıkrıkcı Erünsal","doi":"10.1007/s00217-024-04534-8","DOIUrl":"10.1007/s00217-024-04534-8","url":null,"abstract":"<div><p>Plant-based hydrocolloid systems which are mixed with different carbohydrate types are becoming popular due to vegan concerns for both non-food and food industry. In this study, different sugar types (<span>d</span>-allulose and sucrose) at different concentrations (20% and 40%) were used to explore their effects on the gelation and physical properties of agar–agar. For characterization of these agar–agar-based gel systems, in addition to common physical methods (moisture content, water activity, color, hardness, viscosity), novel methods such as TD-NMR relaxometry, and FTIR were also used to get deep insight of the microstructures and water dynamics of the gel systems. Results clearly indicated that sugar type and concentration were vital factors affecting the agar–agar gel properties and dynamics of the system. Utilization of allulose in the gel systems led to formation of less moist and softer agar–agar matrix characterized with longer <i>T</i><sub>2</sub> spin–spin relaxation times. This study will lead to designing new types of vegan agar–agar-based confectionery products such as soft candies that are considered as perfect composite gels.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2245 - 2254"},"PeriodicalIF":3.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04534-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140696615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits 通过利用成熟落果的先进浓缩工艺提高橄榄油质量

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-16 DOI: 10.1007/s00217-024-04515-x

Mariem Habibi, Marwa Abdallah, Wael Taamali, Alessandro Genovese, Andrea Balivo, Jose Manuel Lorenzo, Najla Trabelsi

{"title":"Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits","authors":"Mariem Habibi, Marwa Abdallah, Wael Taamali, Alessandro Genovese, Andrea Balivo, Jose Manuel Lorenzo, Najla Trabelsi","doi":"10.1007/s00217-024-04515-x","DOIUrl":"10.1007/s00217-024-04515-x","url":null,"abstract":"<div><p>Enriched olive oil combines olive oil with plants for enhanced flavor and potential health benefits, offering a versatile culinary ingredient. This process combines the natural goodness of olive oil with the unique characteristics of plants. The aim of this work was to study the effect of rosemary (<i>Rosmarinus officinalis</i>) as a food additive (E 392) in the enrichment of ripe and fallen olives on the quality of the resulting flavored olive oil. Olive fruits at different stages of maturation green (ST1), mixed (ST2), black (ST3), and fallen in the ground (FO) were crushed with rosemary at two different percentages (2 and 5% w/w). Quality parameters, fatty acid profile, antioxidant profile, and volatile composition were evaluated. For ST3 and FO, rosemary addition decreased free acidity values, peroxide index, <i>K</i><sub>232</sub>, and pigment content. Total phenols increased by 34 and 55% for ST3 and FO, respectively with 2% rosemary. As for bio-phenols, this process influenced antioxidant activity. In fact, 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity is improved by 59 and 51%, respectively, for ST3 and FO oils flavored with 5% rosemary. As anticipated, the volatile profile changed significantly due to the rosemary addition, inducing the presence of terpene compounds, such as α-pinene, α-cymene, camphene, β-pinene, and α-terpineol. These findings prove that aromatization process improves the quality and the antioxidant profile of olive oils obtained from mature and fallen olives, and could help in solving the economic problems of oil mills. Other plants such as garlic, lemon, thyme, and others can be studied to find out if better results can be achieved.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"2039 - 2051"},"PeriodicalIF":3.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140694805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts 用鹰嘴豆、杏仁和大米提取物制成的开菲尔水饮料中的化学、微生物和挥发性化合物

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-16 DOI: 10.1007/s00217-024-04533-9

Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, Yonca Karagül-Yüceer, Zeynep B. Guzel-Seydim

{"title":"Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts","authors":"Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, Yonca Karagül-Yüceer, Zeynep B. Guzel-Seydim","doi":"10.1007/s00217-024-04533-9","DOIUrl":"10.1007/s00217-024-04533-9","url":null,"abstract":"<div><p>This study aims to assess the microbial, nutritional, volatile, and sensory characteristics of rice, almond, and chickpea water kefir beverages during refrigerated storage. Plant-based kefirs contained significant amounts of lactic acid bacteria and yeasts. The microbial content of kefirs was stable during 14-day refrigerated storage. Lactic acid, acetic acid, and tartaric acid are commonly detected organic acids in kefir samples. Almond and chickpea kefirs were rich in potassium mineral. Almond kefir had the highest ethanol content among plant-based kefirs, followed by chickpea and rice-based kefirs. Ethyl acetate, acetic acid, propionic acid, hexanoic acid, and benzenemethanol were identified as key volatile compounds in almond kefir and chickpea kefir samples using a GC–MS detector during water kefir fermentation. According to sensory analysis results, significant differences are present for all test parameters except odor. Almond kefir was the most accepted, while the other two kefir samples were below the general acceptance level (<i>P</i> < 0.05).</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2233 - 2244"},"PeriodicalIF":3.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04533-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of phenolic content and bioactive characterization of Anatolian propolis 测定安纳托利亚蜂胶的酚含量和生物活性特征

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-15 DOI: 10.1007/s00217-024-04522-y

Zehra Can, Ceren Birinci, Yakup Kara, Ülkü Zeynep Üreyen Esertaş, Sevgi Kolaylı

引用次数: 0

Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters 皮塔哈雅（Hylocereus ocamponis）果皮粉作为开发牛肉汉堡的新配料：对质量参数的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-15 DOI: 10.1007/s00217-024-04545-5

Verónica Reyes-García, Carmen Botella-Martínez, Naida Juárez-Trujillo, Manuel Viuda-Martos

{"title":"Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters","authors":"Verónica Reyes-García, Carmen Botella-Martínez, Naida Juárez-Trujillo, Manuel Viuda-Martos","doi":"10.1007/s00217-024-04545-5","DOIUrl":"10.1007/s00217-024-04545-5","url":null,"abstract":"<div><p>The aim of this work was to determine the impact of pitahaya peel flour (PPF) addition, at different concentrations (1.5 and 3%) on the chemical, physico-chemical and sensorial properties of beef burgers. This assessment was based on: proximal analysis, physico-chemical and cooking properties, lipid oxidation and sensory assay of beef burgers. The burger reformulation with pitahaya peel flour had no effect (<i>p</i> > 0.05) on the chemical composition of raw burgers, whilst the cooked burger increased (<i>p</i> < 0.05) the protein and fat content and in the same way increased the calcium, potassium and phosphorus content (<i>p</i> < 0.05) with respect to the control sample. The colour coordinates redness (increased) and yellowness (decreased) were affected (<i>p</i> < 0.05) by the pitahaya peel flour addition. From a textural point of view, all parameters, except springiness, were affected (<i>p</i> < 0.05) by the incorporation of pitahaya peel flour. In addition, the use of pitahaya peel flour reduces (<i>p</i> < 0.05) the cooking loss and the shrinkage of burgers. The raw and cooked beef burger added with pitahaya peel flour showed lower lipid oxidation values (<i>p</i> < 0.05) than those of the control sample. The hedonic scores for all burgers analysed ranged from 6 to 7, which indicates a high degree of acceptance by the panellists. The results obtained indicated that pitahaya peel flour could be used as a novel ingredient in the development of beef burgers.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2375 - 2385"},"PeriodicalIF":3.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140703111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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