发布求助
文献互助 智能选刊 最新文献

Food Science and Biotechnology最新文献

筛选
英文 中文
Analysis of genotoxic effects of food preservatives sodium acetate (E262) and sodium sulfite (E221) in human lymphocytes
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-10-30 DOI: 10.1007/s10068-024-01731-9
Pinar Altunkaynak, Ece Avuloglu-Yilmaz
{"title":"Analysis of genotoxic effects of food preservatives sodium acetate (E262) and sodium sulfite (E221) in human lymphocytes","authors":"Pinar Altunkaynak,&nbsp;Ece Avuloglu-Yilmaz","doi":"10.1007/s10068-024-01731-9","DOIUrl":"10.1007/s10068-024-01731-9","url":null,"abstract":"<div><p>Food preservatives are a large class of food additives that generally prevent microbiological spoilage. Sodium acetate (SA) and sodium sulfite (SS) are food preservatives, and the aim of this study was to investigate their genotoxic and cytotoxic effects. The genotoxic effects of SA and SS were examined by chromosomal aberrations (CA) and micronucleus (MN) assays in human lymphocytes in vitro. In addition, the effects of these two preservative additives on mitotic index (MI) and nuclear division index (NDI) were also investigated. SA and SS significantly induced CAs and MN frequencies and caused a decrease in MI especially at higher concentrations. Neither food preservative caused any change in the NDI. In the light of the data obtained, it was concluded that SA and SS may have cytotoxic and genotoxic effects on human lymphocytes, especially at high concentrations. Therefore, their use at lower concentrations, which may be safer, should be encouraged.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 3","pages":"699 - 708"},"PeriodicalIF":2.4,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143396643","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
Kombucha inhibits adipogenesis and promotes lipolytic activity in 3T3-L1 adipocytes
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-10-28 DOI: 10.1007/s10068-024-01740-8
Ah-Young Jeong, Eun-Bi Ma, Seong-Jin Hong, Eunhye Kim, Sugju Ko, Joo Young Huh, Young-Min Kim
{"title":"Kombucha inhibits adipogenesis and promotes lipolytic activity in 3T3-L1 adipocytes","authors":"Ah-Young Jeong,&nbsp;Eun-Bi Ma,&nbsp;Seong-Jin Hong,&nbsp;Eunhye Kim,&nbsp;Sugju Ko,&nbsp;Joo Young Huh,&nbsp;Young-Min Kim","doi":"10.1007/s10068-024-01740-8","DOIUrl":"10.1007/s10068-024-01740-8","url":null,"abstract":"<div><p>This research was conducted to investigate the anti-obesity effects of black tea or green tea kombucha (BK, GK) and compared their compositional differences. As a result of kombucha treatment during the adipocyte differentiation process, peroxisome proliferator-activated receptor γ was significantly decreased, and CCAAT/enhancer binding protein α and adipocyte protein 2 showed a tendency to decrease with BK treatment. Oil red O staining results also demonstrated a reduction of lipid accumulation by BK treatment compared to the control. In mature adipocytes, BK significantly upregulated the gene expression of hormone-sensitive lipase and tended to increase the expression of adipose triglyceride lipase and adiponectin. Additionally, as a biomarker of lipolysis, glycerol content also marginally increased with either BK or GK treatment. The differences were observed in tea polyphenol compound and organic acid contents between BK and GK. In conclusion, these results suggest that black tea kombucha may have anti-obesity activity.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"1037 - 1043"},"PeriodicalIF":2.4,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430834","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
A green approach to tangerine preservation: composite electro-blown nanofibers activated with cedarwood oil
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-10-25 DOI: 10.1007/s10068-024-01736-4
Ghizlane Akhouy, Andinet Kumella Eticha, Cemhan Dogan, Nurcan Dogan, Mehmet D. Calisir, Ali Toptas, Faissal Aziz, Yasin Akgul
{"title":"A green approach to tangerine preservation: composite electro-blown nanofibers activated with cedarwood oil","authors":"Ghizlane Akhouy,&nbsp;Andinet Kumella Eticha,&nbsp;Cemhan Dogan,&nbsp;Nurcan Dogan,&nbsp;Mehmet D. Calisir,&nbsp;Ali Toptas,&nbsp;Faissal Aziz,&nbsp;Yasin Akgul","doi":"10.1007/s10068-024-01736-4","DOIUrl":"10.1007/s10068-024-01736-4","url":null,"abstract":"<div><p>In this study, a novel active food packaging hybrid nanofibrous mats were fabricated from gelatin (G), chitosan (Ch), polyamide-6 (PA6), and <i>Cedrus atlantica</i> essential oil (CAEO) via an electroblowing technique. The G-Ch-PA6 nanofibrous mats containing varying concentrations (0, 1, 3, and 5%, m/m) of CAEO were produced and thermally crosslinked. These hybrid mats underwent comprehensive characterization, including morphology assessment, surface wetting analysis, thermal stability examination, antioxidant evaluation, bioactivity testing, and more. Morphological investigation revealed that the incorporation of different CAEO concentrations influenced the average diameter of the nanofibers, which ranged from 335.09 to 541.90 nm. Moreover, the antioxidant properties of nanofibrous mats were assessed using DPPH and ABTS methods, revealing a linear relationship between antioxidant activity and the loading amount of CAEO. These findings underscore the potential of the G-Ch-PA6-CAEO5 nanofibrous mat as a multifunctional active packaging material, promising in the preservation and freshness monitoring of fruits such as tangerines.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"1093 - 1106"},"PeriodicalIF":2.4,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430945","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
Inhibition of LPS-induced NO production by plant essential oils
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-10-25 DOI: 10.1007/s10068-024-01738-2
Yonglian Li, Yingfan Cao, Vincent Kam Wai Wong, Min Chen, Wenfeng Liu, Suqing Zhao
{"title":"Inhibition of LPS-induced NO production by plant essential oils","authors":"Yonglian Li,&nbsp;Yingfan Cao,&nbsp;Vincent Kam Wai Wong,&nbsp;Min Chen,&nbsp;Wenfeng Liu,&nbsp;Suqing Zhao","doi":"10.1007/s10068-024-01738-2","DOIUrl":"10.1007/s10068-024-01738-2","url":null,"abstract":"<div><p>Essential oils (EOs), derived from medicinal plants, has been reported to possess various bioactivities to treat inflammatory diseases. Therefore, it is urgent to investigate the effect and the mechanism of EOs essential oils as naturally anti-inflammatory agents. The present study indicated thirty-one EOs had different inhibition on lipopolysaccharide (LPS)-induced nitric oxide (NO) production. Moreover, the most potent EOs against NO production in BV2 cells were chuan-xiong, schizonepeta tenuifolia, lemongrass and zedoary turmeric with IC<sub>50</sub> values of 12.59, 23.12, 22.76 and 21.88 μg/mL, respectively. The further studies revealed that ligustilide, tributyl citrate and longifolene, the main constituents of chuan-xiong EO, schizonepeta tenuifolia EO and zedoary turmeric EO, were responsible for their activities against NO production with IC<sub>50</sub> values of 8.75, 6.05 and 20.32 μg/mL. Above all, theses EOs were confirmed to be promising anti-inflammatory agents.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1443 - 1451"},"PeriodicalIF":2.4,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632411","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
A concise review on current trend of replacing fat in the development of non-dairy cheese analogues
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-10-16 DOI: 10.1007/s10068-024-01729-3
Amrita Ray, Moumita Dev, Moumita Das
{"title":"A concise review on current trend of replacing fat in the development of non-dairy cheese analogues","authors":"Amrita Ray,&nbsp;Moumita Dev,&nbsp;Moumita Das","doi":"10.1007/s10068-024-01729-3","DOIUrl":"10.1007/s10068-024-01729-3","url":null,"abstract":"<div><p>Cheese is one of the most liked milk products for the unique taste and also satisfying organoleptic properties. There has been a trending increase in exploring the alternative non-dairy ingredients for the production of cheese analogues. These can serve as cheese-like food products with lower cost and similar properties mimicking the unique flavour of cheese. Replacement of dairy fat in the preparation of cheese analogues has shown remarkable results in food sector. Moreover, the consumers becoming aware about the alternative food sources with low-fat and low-calories. In this context the present study aims to explore various approaches to replace milk fat in cheese analogues and critically observe the influence of replacing dairy fat on the final product in terms of nutritional and sensorial qualities. Substitution of milk fat can strongly impact on several quality parameters on cheese analogues and the challenge relies on food technologists for ideation of alternative sources.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing Breakthroughs","pages":"1557 - 1564"},"PeriodicalIF":2.4,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676189","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
Unlocking the potential of plant polyphenols: advances in extraction, antibacterial mechanisms, and future applications
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-10-15 DOI: 10.1007/s10068-024-01727-5
Lei Wang, Tingting Li, Caie Wu, Gongjian Fan, Dandan Zhou, Xiaojing Li
{"title":"Unlocking the potential of plant polyphenols: advances in extraction, antibacterial mechanisms, and future applications","authors":"Lei Wang,&nbsp;Tingting Li,&nbsp;Caie Wu,&nbsp;Gongjian Fan,&nbsp;Dandan Zhou,&nbsp;Xiaojing Li","doi":"10.1007/s10068-024-01727-5","DOIUrl":"10.1007/s10068-024-01727-5","url":null,"abstract":"<div><p>Plant polyphenols are widely distributed in most higher plants, garnering significant attention from researchers due to their remarkable antioxidative, antibacterial, anticancer, and anti-radiation properties. They also offer multiple health benefits for various lifestyle-related diseases and oxidative stress. While there has been considerable research on the extraction and antibacterial application of plant polyphenols, developing a rapid and efficient extraction method remains a persistent challenge. Furthermore, the introduction of novel technologies is imperative to enhance the bioavailability of polyphenolic compounds. This comprehensive review synthesizes recent research findings pertaining to the extraction, antibacterial mechanisms, and applications of plant polyphenols. This research highlights the prevalent issues of low extraction rates of plant polyphenols and the ambiguous antibacterial mechanisms in current research. To address these challenges, this research proposes innovative directions for improving extraction technology and expanding antibacterial applications. Additionally, this review outlines promising future research avenues within the realm of plant polyphenols.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1235 - 1259"},"PeriodicalIF":2.4,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632451","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
A comprehensive review of dietary supplements mission-specific health and performance enhancement in military soldiers
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-10-15 DOI: 10.1007/s10068-024-01728-4
Haneul Lee, Younhee Kim, Sumin Kang, Hayoon Kim, Jong-Hee Kim, Wooki Kim, Hongsuk Park, Gwang-woong Go
{"title":"A comprehensive review of dietary supplements mission-specific health and performance enhancement in military soldiers","authors":"Haneul Lee,&nbsp;Younhee Kim,&nbsp;Sumin Kang,&nbsp;Hayoon Kim,&nbsp;Jong-Hee Kim,&nbsp;Wooki Kim,&nbsp;Hongsuk Park,&nbsp;Gwang-woong Go","doi":"10.1007/s10068-024-01728-4","DOIUrl":"10.1007/s10068-024-01728-4","url":null,"abstract":"<div><p>Soldiers undergo intensive physical training, maintain high levels of concentration, and require rapid recovery from various traumas, making them highly specialized individuals. Under high physical and mental stress conditions, soldiers experience health issues related to decreased muscle function, impaired immunity, depression, and cognitive decline. A growing need exists for dietary supplements to mitigate these issues, and the usage patterns of such supplements are continuously increasing. Therefore, as dietary supplement consumption rises within the military, a sophisticated approach to addressing nutritional supplement requirements is essential. We discuss health problems that may arise under stressful conditions in soldiers, suggesting various nutritional supplements that are essential to address these issues. In conclusion, these nutritional supplements can be used as promising interventions for numerous health problems, including enhanced muscle function, improved immunity, mental stress alleviation, and cognitive enhancement. This ultimately suggests a contribution to military personnel health and the strengthening of national defense capabilities.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1219 - 1234"},"PeriodicalIF":2.4,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632450","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
Evaluating the effect of different recycling frequencies on marinade quality, characteristics, and volatile constituents
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-10-14 DOI: 10.1007/s10068-024-01722-w
Yanqi Huang, Yirou Zheng, Zhanrui Huang, Liangzhong Zhao, Wanying He, Hao Chen, Ming Li, Binbin Liu, Lianyun Pan
{"title":"Evaluating the effect of different recycling frequencies on marinade quality, characteristics, and volatile constituents","authors":"Yanqi Huang,&nbsp;Yirou Zheng,&nbsp;Zhanrui Huang,&nbsp;Liangzhong Zhao,&nbsp;Wanying He,&nbsp;Hao Chen,&nbsp;Ming Li,&nbsp;Binbin Liu,&nbsp;Lianyun Pan","doi":"10.1007/s10068-024-01722-w","DOIUrl":"10.1007/s10068-024-01722-w","url":null,"abstract":"<div><p>The quality of marinade is closely related to its recycling frequency, and affects the flavor and quality of leisure dried tofu. The changes in physicochemical parameters, oxidation indicators, and volatile constituents of marinade under different recycling frequencies (0, 3, 6, 9, 12, 15) were systematically investigated in this work. The results showed that the levels of amino acid nitrogen, viscosity, soluble solids, and salinity in the marinade were significantly increased with recycling frequency. The increase in marinade recycling frequency led also to a rise in the peroxide value and thiobarbituric acid reactive substances from 2.13 meq/kg and 0.17 mg/kg to 4.02 meq/kg and 0.94 mg/kg, respectively, suggesting slight oxidation. Marination yielded 101 volatile constituents, mainly including 35 alcohols, 21 hydrocarbons, 15 aldehydes, 9 aromatics. Pearson correlation analysis revealed that the levels of cedrene, cineole, and myrcene were closely related to the quality and flavor of marinade under different recycling times.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"893 - 904"},"PeriodicalIF":2.4,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431018","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
Synthesis of slow-release nanoparticles (CS/HNT-32) and preparation of active food packaging film
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-10-13 DOI: 10.1007/s10068-024-01730-w
Yuemei Zhang, Lixin Lu
{"title":"Synthesis of slow-release nanoparticles (CS/HNT-32) and preparation of active food packaging film","authors":"Yuemei Zhang,&nbsp;Lixin Lu","doi":"10.1007/s10068-024-01730-w","DOIUrl":"10.1007/s10068-024-01730-w","url":null,"abstract":"<div><p>To improve loading efficiency and extend the release of carvacrol (Car) for prolonged food preservation, a nanocarrier (NP2) was developed with an encapsulated layer by surface modification of modified HNT (NP1) through silica hydroxylation with chitosan (CS). The study revealed that the tubular structure of the nanotube remained intact post-etching treatment, resulting in a loading efficiency of Car up to 32%, which was 4.6 times higher than untreated HNT. Subsequently, NP2 was successfully prepared and maintained stable loading efficiency. To further understand the loading mechanism of Car by HNT, molecular modeling was utilized to examine the molecular-level interactions, specifically focusing on the hydrogen bonds formed by hydroxyl groups. The resulting nanocomposites (NP2-Car) displayed UV and thermal protection properties. By incorporating NP2-Car into a CS matrix, an active film (CS/NP2-Car) with effective slow-release and antimicrobial capabilities was created, demonstrating its potential for food preservation applications.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"945 - 957"},"PeriodicalIF":2.4,"publicationDate":"2024-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431017","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
Rice bran as a potent ingredient: unveiling its potential for value-added applications
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2024-10-10 DOI: 10.1007/s10068-024-01709-7
Macdalyna Esther Ronie, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Mohd Sani Sarjadi, Ruzaidi Azli Mohd Mokhtar, Nicky Rahmana Putra
{"title":"Rice bran as a potent ingredient: unveiling its potential for value-added applications","authors":"Macdalyna Esther Ronie,&nbsp;Hasmadi Mamat,&nbsp;Ahmad Hazim Abdul Aziz,&nbsp;Mohd Sani Sarjadi,&nbsp;Ruzaidi Azli Mohd Mokhtar,&nbsp;Nicky Rahmana Putra","doi":"10.1007/s10068-024-01709-7","DOIUrl":"10.1007/s10068-024-01709-7","url":null,"abstract":"<div><p>Rice bran production significantly contributes to global environmental deterioration, yet its potential remains underutilized. This review discusses the nutritional composition, bioactive compounds, health benefits, limitations, and potential application of rice bran in both food and non-food sectors. While minor variations exist between pigmented and non-pigmented rice bran, the former is abundant in phytochemicals, which offer therapeutic benefits. The primary limitations hindering rice bran’s food application include rancidity, toxic heavy metals, and antinutrients. Effective stabilization is crucial to extend rice bran’s shelf life. Despite these challenges, rice bran holds significant potential for value-added products. Hence, its rich composition and diverse applications underscore its importance as a valuable resource for sustainable production practices.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 3","pages":"577 - 598"},"PeriodicalIF":2.4,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143396562","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
首页 上一页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信