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Anti-adipogenic effect of Latilactobacillus curvatus CK17 isolated from kimchi and its potential probiotic properties
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-21 DOI: 10.1007/s10068-025-01819-w
Ki Soo Han, Kwang Yeon Lee, Su Hyun Kim, Hyeon Gyu Lee
{"title":"Anti-adipogenic effect of Latilactobacillus curvatus CK17 isolated from kimchi and its potential probiotic properties","authors":"Ki Soo Han,&nbsp;Kwang Yeon Lee,&nbsp;Su Hyun Kim,&nbsp;Hyeon Gyu Lee","doi":"10.1007/s10068-025-01819-w","DOIUrl":"10.1007/s10068-025-01819-w","url":null,"abstract":"<div><p>Probiotics and their cellular constituents are pivotal in modulating lipid metabolism in adipocytes, potentially offering novel approaches to obesity prevention. This study investigates the probiotic characteristics and anti-adipogenic effects of lactic acid bacteria (LAB) strains isolated from kimchi. Twenty LAB strains, identified as <i>Latilactobacillus sakei</i>, <i>Latilactobacillus curvatus</i>, and <i>Leuconostoc mesenteroides</i>, were evaluated for lipase inhibitory activity. Among them, <i>L. sakei</i> CKC1 and <i>L. curvatus</i> CK17 exhibited the strongest inhibition and were selected for further study. Notably, <i>L. curvatus</i> CK17 significantly reduced lipid accumulation in 3T3-L1 adipocytes and downregulated key adipogenic markers, including PPARγ, C/EBPα, aP2, SREBP1c, ACC, and FAS (<i>p</i> &lt; 0.05). Additionally, CK17 survived simulated digestive conditions, adhered effectively to Caco-2 cells, and exhibited antibacterial activity. These findings suggest that <i>L. curvatus</i> CK17 as a promising probiotic candidate for obesity prevention, with potent anti-adipogenic properties.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1995 - 2004"},"PeriodicalIF":2.4,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784100","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
Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-20 DOI: 10.1007/s10068-024-01807-6
Ji-Eun Bae, Moo-Yeol Baik, Sanggil Lee, Lei Cao, Hyun-Seok Kim
{"title":"Physicochemical properties of hydrolysate and residues from HCl-hydrolyzed potato pulp","authors":"Ji-Eun Bae,&nbsp;Moo-Yeol Baik,&nbsp;Sanggil Lee,&nbsp;Lei Cao,&nbsp;Hyun-Seok Kim","doi":"10.1007/s10068-024-01807-6","DOIUrl":"10.1007/s10068-024-01807-6","url":null,"abstract":"<div><p>Potato pulp, a by-product of potato starch processing, is rich in carbohydrates like starch, pectin, and cellulose that form a complex matrix. The underutilization of potato pulp leads to environmental pollution and economic costs. In this study, potato pulp was treated with 2 N hydrochloric acid (HCl) at 50 °C for varying durations, and the physicochemical properties of the resulting hydrolysates and insoluble residues were examined. While insoluble residues could not be further hydrolyzed after 24 h, the depolymerization of the soluble hydrolysate remained active, with oligomers of degree of polymerization 3–6 rapidly converting into glucose and maltose. Solubilization mainly involved starch and pectin, leaving a largely intact cellulose matrix. As a result, the insoluble residue exhibited decreased gelatinization enthalpy and reduced pasting viscosity. These findings highlight the potential for processing potato pulp into sustainable materials, enhancing its utilization and reducing environmental impact.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"479 - 487"},"PeriodicalIF":2.4,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379866","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
Emulsifiers for the plant-based milk alternatives: a review
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-20 DOI: 10.1007/s10068-024-01814-7
Hyun-San Lim, Moo-Yeol Baik
{"title":"Emulsifiers for the plant-based milk alternatives: a review","authors":"Hyun-San Lim,&nbsp;Moo-Yeol Baik","doi":"10.1007/s10068-024-01814-7","DOIUrl":"10.1007/s10068-024-01814-7","url":null,"abstract":"<div><p>Plant-based milk alternatives (PBMAs) have recently been receiving attention due to allergies, lactose intolerance, and environmental issues. PBMAs are manufactured by various sources from plants, but the emulsion stability of PBMAs is not good due to the different characteristics of the raw materials and manufacturing methods. To improve the stability of PBMAs, many researches were conducted by using various emulsifiers and different treatments. To help the development of new PBMAs with good stability for long shelf-life, the emulsifiers used in previous researches for PBMAs and their characteristics were reviewed.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"515 - 525"},"PeriodicalIF":2.4,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379865","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
Chloroplast DNA markers for distinguishing seaweeds Ulva prolifera and Capsosiphon fulvescens using real-time quantitative PCR and their application in commercial products
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-19 DOI: 10.1007/s10068-024-01804-9
Ui Cheol Park, Sung Je Choi, Ju Hee Kim, Cheol Seong Jang
{"title":"Chloroplast DNA markers for distinguishing seaweeds Ulva prolifera and Capsosiphon fulvescens using real-time quantitative PCR and their application in commercial products","authors":"Ui Cheol Park,&nbsp;Sung Je Choi,&nbsp;Ju Hee Kim,&nbsp;Cheol Seong Jang","doi":"10.1007/s10068-024-01804-9","DOIUrl":"10.1007/s10068-024-01804-9","url":null,"abstract":"<div><p><i>Ulva prolifera</i> and <i>Capsosiphon fulvescens</i>, popular seaweed foods in Korea, get frequently mixed in commercial food products because of their overlapping growing locations, seasons, and morphological characteristics. In this study, molecular markers were developed to distinguish these species using a real-time PCR. Six primer pairs were designed for chloroplast genes <i>cemA</i>, <i>psbB</i>, and <i>rbcL</i>. R<sup>2</sup> values of all primer pairs were &gt; 0.99, and slopes ranged between − 3.14 and − 3.45, and the efficiency was 94.89–108.39%. Blind test results for 20 samples to verify the applicability of the developed primer pairs perfectly match the blind mixture data. Of the 14 tested commercial products, four <i>C. fulvescens</i> products had mixing of a small quantity of <i>U. prolifera</i> species. The developed real-time quantitative PCR assay may aid in the quality control of commercial products of both species as well as the protection of consumer rights.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"2051 - 2059"},"PeriodicalIF":2.4,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784288","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
Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slices
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-17 DOI: 10.1007/s10068-024-01811-w
Xinyue Wang, Kaixin Shi, Xiaomin Cao, Jiahui Guo, Huan Yi, Yifeng Chen, Siyi Pan
{"title":"Effects of different drying methods on the drying kinetics and quality characteristics of Orah (Citrus reticulata) slices","authors":"Xinyue Wang,&nbsp;Kaixin Shi,&nbsp;Xiaomin Cao,&nbsp;Jiahui Guo,&nbsp;Huan Yi,&nbsp;Yifeng Chen,&nbsp;Siyi Pan","doi":"10.1007/s10068-024-01811-w","DOIUrl":"10.1007/s10068-024-01811-w","url":null,"abstract":"<div><p>This study evaluated the effects of microwave vacuum drying (MVD), microwave drying (MD), heat pump drying (HPD), hot air drying (HAD), and freeze drying (FD) on the drying kinetics, and changes of physicochemical properties and bioactive compound of Orah slices. In the analysis of the seven models examined, the Page model was found to be the most accurate in describing the changes in moisture content during the drying process. MD was significantly faster than HAD and HPD, reducing drying time by 95.12 and 94.17%, respectively, and increasing the effective moisture diffusion rate by 94.40%. Microscopic analysis showed MVD samples had large, uniform pores, which improved moisture diffusion. FD and MVD preserved bioactive nutrients and demonstrated superior antioxidant activity over other methods. MVD produced products with balanced texture, minimal color change, and the shortest drying time of 38 min. MVD can be a promising dehydration technique for producing high-quality Orah products.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1897 - 1906"},"PeriodicalIF":2.4,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784284","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
Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-15 DOI: 10.1007/s10068-024-01805-8
Sung Hee Kim, Euna Kim, Jin-Kyung Nam, Hae Won Jang
{"title":"Quality characteristics and antioxidant activities of rice cookies supplemented with red beet extracts","authors":"Sung Hee Kim,&nbsp;Euna Kim,&nbsp;Jin-Kyung Nam,&nbsp;Hae Won Jang","doi":"10.1007/s10068-024-01805-8","DOIUrl":"10.1007/s10068-024-01805-8","url":null,"abstract":"<div><p>In this study, the quality characteristics and antioxidant properties of red beet rice cookies were determined. Four different types of cookies were prepared using 0, 2.5, 5.0, and 10 g red beet extract. Consumer acceptability was evaluated after measuring the quality characteristics and antioxidant activity of the red beet cookie dough and cookies. The quality of red beet cookies varied depending on the amount of red beet extract added. The antioxidant properties of the cookies were correlated with the amount of red beet extract added to the cookie dough. The addition of 5.0% red beet extract to cookie dough increased its antioxidant effect without affecting consumer preference. Considering its nutritional value, consumer preferences, and antioxidant properties, this red beet cookie recipe can be a valuable resource for rice cookie production.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1889 - 1896"},"PeriodicalIF":2.4,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784273","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
Bioactivities and biotechnological tools for obtaining bioactive metabolites from Stevia rebaudiana 从甜叶菊中获取生物活性代谢物的生物活性和生物技术工具
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-15 DOI: 10.1007/s10068-024-01776-w
Thaila Fernanda Oliveira da Silva, Arthur Antunes Ferrarezi, Éverton da Silva Santos, Susana Tavares Cotrim Ribeiro, Arildo José Braz de Oliveira, Regina Aparecida Correia Gonçalves
{"title":"Bioactivities and biotechnological tools for obtaining bioactive metabolites from Stevia rebaudiana","authors":"Thaila Fernanda Oliveira da Silva,&nbsp;Arthur Antunes Ferrarezi,&nbsp;Éverton da Silva Santos,&nbsp;Susana Tavares Cotrim Ribeiro,&nbsp;Arildo José Braz de Oliveira,&nbsp;Regina Aparecida Correia Gonçalves","doi":"10.1007/s10068-024-01776-w","DOIUrl":"10.1007/s10068-024-01776-w","url":null,"abstract":"<div><p>Several natural compounds have already been isolated from the leaves of the <i>Stevia rebaudiana</i>, the main ones are stevioside and rebaudiosides, which are used commercially in the food and pharmaceutical industries because they are considered a low-calorie alternative for sweetening. Thus, the development of different strategies to increase the production of steviol glycosides, as well as the health benefits of these compounds with a sweet characteristic, are well-documented in the literature. However, there is a limited number of published works on the other bioactive metabolites present in <i>S. rebaudiana</i>. The objective of this review is to report the main basal and specialized metabolites present in the plant, their biological activities, and the different biotechnological tools used to obtain these metabolites from <i>S. rebaudiana</i>. The use of new natural sources of bioactive compounds with functional properties, such as <i>S. rebaudiana</i>, is highly relevant to the food and pharmaceutical industries.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 8","pages":"1679 - 1697"},"PeriodicalIF":2.4,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143688318","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
Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-13 DOI: 10.1007/s10068-024-01816-5
Zuqiang Jiang, Yonghong Li, Ruifeng Ying, Meigui Huang, Qiuhong Liao, Shahzad Hussain, Khizar Hayat
{"title":"Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate","authors":"Zuqiang Jiang,&nbsp;Yonghong Li,&nbsp;Ruifeng Ying,&nbsp;Meigui Huang,&nbsp;Qiuhong Liao,&nbsp;Shahzad Hussain,&nbsp;Khizar Hayat","doi":"10.1007/s10068-024-01816-5","DOIUrl":"10.1007/s10068-024-01816-5","url":null,"abstract":"<div><p>Calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate are of considerable importance for the development of calcium-fortified soymilk products. This study aimed to investigate the characteristics and stabilities of calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate. When the concentration of sodium tripolyphosphate ranged from 0 to 0.6%, the emulsion potential and emulsification activity index gradually increased to 35.5 mV and 71.7 ± 0.8%, while the particle size and flocculation index progressively decreased to 756.2 ± 41.3 nm and 16.21%, respectively. However, when the concentration exceeded 0.6%, these characterization data plateaued. Microstructural analysis revealed a uniform distribution of droplets. Raman spectroscopy showed an increase in the ordered structure of proteins in the emulsion. Additionally, the centrifugal, thermal, and storage stabilities of the emulsion were enhanced. These findings offer insights into the properties of calcium-fortified soy protein emulsions stabilized by sodium tripolyphosphate and may contribute to expanding their utilization in emulsions and soy products.</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 9","pages":"1935 - 1948"},"PeriodicalIF":2.4,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784265","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
LED red and blue light source fresh preservation improved the quality of celery and broccoli during cold storage
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-13 DOI: 10.1007/s10068-024-01815-6
Shuang Liu, Bin Liu, Songsong Zhao, Tao Zeng, Zhuorui Li, Panagiotis E. Theodorakis, Hengxiang Hu, Chao Wang
{"title":"LED red and blue light source fresh preservation improved the quality of celery and broccoli during cold storage","authors":"Shuang Liu,&nbsp;Bin Liu,&nbsp;Songsong Zhao,&nbsp;Tao Zeng,&nbsp;Zhuorui Li,&nbsp;Panagiotis E. Theodorakis,&nbsp;Hengxiang Hu,&nbsp;Chao Wang","doi":"10.1007/s10068-024-01815-6","DOIUrl":"10.1007/s10068-024-01815-6","url":null,"abstract":"<div><p>This article studied the effect of red and blue combined light irradiation on the postharvest quality of celery (<i>Apium graveolens L.</i>) and broccoli (<i>Brassica oleracea L.var. italica Plenck</i>). In this experiment, all samples were stored at a temperature of 4 °C and a relative humidity of 90%. The control group was placed in the dark environment. The light group was irradiated with red and blue combined light, the luminous flux of red and blue light is 1:1, and the light intensity was 10, 20, 30 μmol/(m<sup>2</sup>/s<sup>−1</sup>), respectively. This study find that the better preservation effect is achieved when the light intensity is 30 μmol/(m<sup>2</sup>/s<sup>−1</sup>), the dry weight loss rate and color difference of celery and broccoli were lower than those of the other experimental groups, and the chlorophyll content was 2.3 times and 1.58 times higher than that of the control group, respectively.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1879 - 1887"},"PeriodicalIF":2.4,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784266","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
Plant simulation for robot automation system of deep-frying process of Kimbugak
IF 2.4 3区 农林科学
Food Science and Biotechnology Pub Date : 2025-01-09 DOI: 10.1007/s10068-024-01813-8
Tae Hyong Kim, Gu Byoung II, Ki Hyun Kwon, Ah-Na Kim
{"title":"Plant simulation for robot automation system of deep-frying process of Kimbugak","authors":"Tae Hyong Kim,&nbsp;Gu Byoung II,&nbsp;Ki Hyun Kwon,&nbsp;Ah-Na Kim","doi":"10.1007/s10068-024-01813-8","DOIUrl":"10.1007/s10068-024-01813-8","url":null,"abstract":"<div><p>Data-driven plant simulation for robot automation of the front and the rear deep-frying process of <i>Kimbugak</i> was developed. Robot automation process for deep-frying of dried bugak, namely semi-finished product, was suggested based on analysis of work flow of the manual process. A selective compliance assembly robot arm robot and collaborative robot were selected and implemented to improve the pick &amp; place and frying processes, respectively. Modeling and logical sequence were developed using the standard library tools of Tecnomatix Plant Simulation from Siemens (V2201). The key performance indicators including throughput, utilization rate, and human resources were analyzed. Plant simulation results of the sorting, pick &amp; place and frying process with application of robot automation showed that production increased by 21% as it was able to treat 1,380 <i>Kimbugaks</i> for improved process along with number of worker is reduced to utilization rate of 10% and 70% compared to manual process, respectively.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"503 - 514"},"PeriodicalIF":2.4,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379796","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
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