Food Science and Biotechnology最新文献_第3页

Differentiation of four black tea cultivars based on E-tongue combined with HS-GC-IMS and UPLC-Q-TOF-MS/MS 基于电子舌结合HS-GC-IMS和UPLC-Q-TOF-MS/MS的4种红茶品种鉴别

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-22 DOI: 10.1007/s10068-026-02250-5

Meng-Ying Wu, Hui-Xiong Zhong, Fu-Xiang Li, Xiang-Yu Chen, Meng-Yuan Jiang, Mei-Ting Zhang, An-Qi Li, Ting-Ting Liu, Wei Liu, Ke-Ke Cheng

{"title":"Differentiation of four black tea cultivars based on E-tongue combined with HS-GC-IMS and UPLC-Q-TOF-MS/MS","authors":"Meng-Ying Wu, Hui-Xiong Zhong, Fu-Xiang Li, Xiang-Yu Chen, Meng-Yuan Jiang, Mei-Ting Zhang, An-Qi Li, Ting-Ting Liu, Wei Liu, Ke-Ke Cheng","doi":"10.1007/s10068-026-02250-5","DOIUrl":"10.1007/s10068-026-02250-5","url":null,"abstract":"<div><p>This study systematically characterized flavor profiles and chemical basis of four distinct black tea cultivars using an integrated approach comprising electronic tongue-based taste profiling, UPLC-Q-TOF-MS/MS, and HS-GC-IMS. Marked variations in taste characteristics and aroma profiles were observed. A total of 76 volatile compounds were identified via HS-GC-IMS profiling, revealing unique chemical signatures: YH9 was characterized by abundant esters, DH by specific aldehydes and ketones, ZYH by alcohols, and QMH by compounds associated with its characteristic “Keemun aroma”. UPLC-Q-TOF-MS/MS revealed significant differences in free amino acid profiles among the four cultivars. Electronic tongue analysis characterized these differential taste profiles, confirming that YH9 exhibited the highest intensities of bitterness, umami, and richness, while DH showed the strongest astringency. Lysine showed a particularly strong correlation with bitterness (r = 0.85). OPLS-DA identified 31 volatile compounds (VIP > 1) as potential markers for cultivar discrimination, providing a chemical basis for the observed flavor differentiation.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3179 - 3193"},"PeriodicalIF":3.9,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859891","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

Influence of thin-film evaporation and different storage conditions on beetroot juice concentrate: a study on storage stability, betalains degradation kinetics and color stability 薄膜蒸发和不同贮藏条件对甜菜根浓缩汁贮藏稳定性、甜菜碱降解动力学和颜色稳定性的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-21 DOI: 10.1007/s10068-026-02244-3

Das Trishitman

{"title":"Influence of thin-film evaporation and different storage conditions on beetroot juice concentrate: a study on storage stability, betalains degradation kinetics and color stability","authors":"Das Trishitman","doi":"10.1007/s10068-026-02244-3","DOIUrl":"10.1007/s10068-026-02244-3","url":null,"abstract":"<div><p><i>Beta vulgaris L.</i> (Beetroot) juice was concentrated from 5°Brix to ~ 60°Brix via thin-film evaporator (TFE) and stored for 90 days at room (25 ± 2 °C temperature, and 60–70% relative humidity) and elevated (37 ± 2 °C temperature and 90% relative humidity) storing environments. Quality attributes, including physicochemical and microbiological parameters, were evaluated periodically. Minimal changes were observed in pH, TA, and TSS throughout the storage. Betalains and antioxidant activity declined progressively with time and temperature, with pigment loss of 7.58% and 17.23% at room and elevated storage conditions, respectively, after 90 days. Browning and HMF increased more at 37 °C but remained within acceptable limits. Degradation of betalains followed first-order kinetics. Generally, TFE proved effective in concentrating beetroot juice while maintaining acceptable stability, suggesting its potential for producing colorant-grade beetroot concentrates with extended shelf life.</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":"35 11","pages":"3309 - 3322"},"PeriodicalIF":3.9,"publicationDate":"2026-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859888","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

Ozone-based interventions to mitigate Pseudomonas paracarnis-induced blue discoloration in fresh cheese 以臭氧为基础的干预措施减轻副卡尔尼斯假单胞菌在新鲜奶酪中引起的蓝色变色

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-21 DOI: 10.1007/s10068-026-02237-2

Juniel Marques de Oliveira, Laysha Neto de Paula Campos, Emanoel Henrique Fialho Ferreira, Letícia Elisa Rossi, Rafaela da Silva Rodrigues, Marcus Vinicius de Assis Silva, Ernandes Rodrigues de Alencar, Marcio Arêdes Martins, Mauricio de Oliveira Leite, Antônio Fernandes de Carvalho, Solimar Gonçalves Machado

{"title":"Ozone-based interventions to mitigate Pseudomonas paracarnis-induced blue discoloration in fresh cheese","authors":"Juniel Marques de Oliveira, Laysha Neto de Paula Campos, Emanoel Henrique Fialho Ferreira, Letícia Elisa Rossi, Rafaela da Silva Rodrigues, Marcus Vinicius de Assis Silva, Ernandes Rodrigues de Alencar, Marcio Arêdes Martins, Mauricio de Oliveira Leite\u0000, Antônio Fernandes de Carvalho, Solimar Gonçalves Machado","doi":"10.1007/s10068-026-02237-2","DOIUrl":"10.1007/s10068-026-02237-2","url":null,"abstract":"<div><p>Blue discoloration caused by <i>Pseudomonas</i> spp. remains a recurring issue in fresh cheeses. This study evaluated gaseous ozone and ozonated mist as two distinct disinfection strategies for reducing populations of <i>Pseudomonas paracarnis</i> A006 on a fresh-cheese model matrix (FCMM) and assessed their effects on lipid integrity. Gaseous ozone and ozonated mist were applied at different concentrations for up to 90 min at 25 °C. Ozone treatments reduced <i>Pseudomonas</i> populations by up to 1.20 log CFU/g (gaseous ozone) and 1.67 log CFU/g (ozonated mist), without affecting aerobic mesophilic counts. Ozonation significantly improved color parameters associated with blue discoloration, while only minor changes in water activity were observed. Fatty acid profiles remained largely unaffected under the most intense treatments. This study provides novel evidence on the application of ozonated mist to mitigate <i>P. paracarnis</i>-associated blue discoloration in a high-moisture FCMM while preserving lipid integrity, highlighting ozone as a promising and sustainable intervention for fresh-cheese decontamination.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"2943 - 2957"},"PeriodicalIF":3.9,"publicationDate":"2026-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02237-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148810920","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

Development of HPLC–PDA method for steviol glycosides analysis in food matrices 食品基质中甜菊醇苷的HPLC-PDA分析方法的建立

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-20 DOI: 10.1007/s10068-026-02242-5

Dowon Kim, Sookyung Liu, Jinhwan Yoon, JuDong Yeo, Won Young Oh, Jaehwan Lee

引用次数: 0

Anti-adipogenic and antioxidant potential of Oenothera biennis sprout: inhibition of lipid accumulation and identification of key bioactive compounds 啤酒芽的抗脂肪和抗氧化潜能：抑制脂质积累和关键生物活性化合物的鉴定

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-17 DOI: 10.1007/s10068-026-02214-9

Ye-Lim You, Hyeon-Son Choi, Hoon Kim

{"title":"Anti-adipogenic and antioxidant potential of Oenothera biennis sprout: inhibition of lipid accumulation and identification of key bioactive compounds","authors":"Ye-Lim You, Hyeon-Son Choi, Hoon Kim","doi":"10.1007/s10068-026-02214-9","DOIUrl":"10.1007/s10068-026-02214-9","url":null,"abstract":"<div><p><i>Oenothera biennis</i> L. (evening primrose) has long been consumed as an edible plant across diverse cultures, with its shoots, roots, leaves, and flowers traditionally used as food. Despite its established edibility, the anti-adipogenic potential of its sprout extract (OBS-E) remains unclear. This study investigated the anti-adipogenic effects and underlying mechanisms of OBS-E in 3T3-L1 adipocytes and identified its key bioactive compounds. OBS-E reduced lipid accumulation without cytotoxicity and suppressed adipogenic differentiation by downregulating PPARγ, C/EBPα, FABP4, and early adipogenic regulators, while upregulating KLF2. OBS-E decreased intracellular reactive oxygen species and enhanced NRF2/HO-1 signaling and glutathione-related enzymes. Phytochemical analysis identified miquelianin and ellagic acid as major active constituents, both of which dose-dependently inhibited lipid accumulation. These findings indicate that OBS-E attenuates adipogenesis through coordinated regulation of transcriptional networks and oxidative stress, supporting its potential as a functional food ingredient targeting adipogenesis-related metabolic dysregulation, which warrants further validation through <i>in vivo</i> studies.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 9","pages":"2639 - 2651"},"PeriodicalIF":3.9,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613500","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 species, production area and processing methods on chemical composition and antioxidant activity of hawthorn 品种、产地和加工方法对山楂化学成分和抗氧化活性的影响

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-17 DOI: 10.1007/s10068-026-02238-1

Yuhao Zhang, Zhen Ma, Bingqing Chi, Zhenhua Tian

{"title":"Effects of species, production area and processing methods on chemical composition and antioxidant activity of hawthorn","authors":"Yuhao Zhang, Zhen Ma, Bingqing Chi, Zhenhua Tian","doi":"10.1007/s10068-026-02238-1","DOIUrl":"10.1007/s10068-026-02238-1","url":null,"abstract":"<div><p>Hawthorn, a traditional cash crop and medicinal material widely cultivated in China, holds significant economic and therapeutic value. In the present research, 18 batches of hawthorn fruits from 11 different cities and 4 distinct species were collected and processed using 3 different drying methods. UHPLC-Q-Exactive orbitrap-MS was employed to comprehensively characterize the metabolites in 54 samples. A total of 117 components were identified, spanning 7 major chemical classes, with phenolic acids and flavonoids the predominant constituents. Multivariate statistical analyses, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), were performed to evaluate the influence of geographical origin, species and processing methods on metabolite variations. Additionally, antioxidant activity was assessed using the ABTS, SOD and MDA method, demonstrating the bioactivity of the extract. Notably, samples dried by vacuum freeze-drying exhibited the highest antioxidant activity. The present study provided metabolite profiles and assessment methods for different hawthorn extract, that could serve as a reference for future research and food development.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"2823 - 2838"},"PeriodicalIF":3.9,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672122","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

Ultralow concentrations of curcumin as a structural modifier in chitosan coatings for eco-friendly postharvest preservation of strawberries 超低浓度姜黄素在壳聚糖涂层中的结构改性及其在草莓采后环保保鲜中的应用

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-17 DOI: 10.1007/s10068-026-02245-2

Henrique Soares Silva, Anna Paulla Ferreira Araújo Zanoli, Hellen Franciane Gonçalves Barbosa, Rafael de Oliveira Pedro

{"title":"Ultralow concentrations of curcumin as a structural modifier in chitosan coatings for eco-friendly postharvest preservation of strawberries","authors":"Henrique Soares Silva, Anna Paulla Ferreira Araújo Zanoli, Hellen Franciane Gonçalves Barbosa, Rafael de Oliveira Pedro","doi":"10.1007/s10068-026-02245-2","DOIUrl":"10.1007/s10068-026-02245-2","url":null,"abstract":"<div><p>This study evaluated the impact of low concentrations of curcumin (2.5–20 µM) on chitosan edible coatings for strawberry preservation. Films obtained by solvent casting were characterized by ATR-FTIR spectroscopy, thickness, moisture content, water vapor permeability, water solubility, and soil degradability. The results indicate that curcumin reduces moisture, solubility, and biodegradability, suggesting the formation of a more cohesive matrix. Furthermore, the spectroscopy results demonstrated that curcumin interacts with chitosan chains through hydrogen bonds without cross-linking. To test the protective effects, strawberries were coated and stored at 20 °C for 7 days. Data on weight loss, visual decay, firmness, soluble solids content, and color change (ΔE) confirmed that chitosan-curcumin (CS-Cur) formulations were superior to uncoated and neat chitosan controls. Considering that even at low concentrations, curcumin acts as a structural modifier and bioactive agent, CS-Cur coatings have potential as an ecological package for fresh fruit.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 11","pages":"3295 - 3308"},"PeriodicalIF":3.9,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02245-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148859757","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

Rhamnogalacturonan-I type polysaccharide from Curcuma longa attenuates DSS-induced colitis by modulating inflammatory responses 姜黄鼠李糖半乳糖醛酸- 1型多糖通过调节炎症反应减轻dss诱导的结肠炎

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-17 DOI: 10.1007/s10068-026-02208-7

Seung-U Son, Eun Hye Choi, Seo Jin Park, Kwang-Soon Shin

{"title":"Rhamnogalacturonan-I type polysaccharide from Curcuma longa attenuates DSS-induced colitis by modulating inflammatory responses","authors":"Seung-U Son, Eun Hye Choi, Seo Jin Park, Kwang-Soon Shin","doi":"10.1007/s10068-026-02208-7","DOIUrl":"10.1007/s10068-026-02208-7","url":null,"abstract":"<div><p>While turmeric (<i>Curcuma longa</i> L.) is widely recognized for its curcumin content, its bioactive turmeric polysaccharides (TP) remain relatively underexplored. This study investigated the protective efficacy of TP against colitis using both in vitro and in vivo models. In Caco-2 epithelial cells, under inflammatory conditions, TP did not exhibit significant cytotoxicity at concentrations up to 100 µg/mL, and significantly suppressed IL-1β-induced production of interleukin and monocyte chemoattractant protein. In a dextran sulfate sodium (DSS)-induced colitis model, TP administration markedly improved clinical outcomes, including DAI, body weight, and colon length, while restoring goblet cells and mucus layer integrity. Furthermore, TP modulated inflammatory responses by balancing pro- and anti-inflammatory cytokines in both serum and colonic tissues at the protein and mRNA levels. These results indicate that TP mitigates colitic symptoms by strengthening the intestinal barrier and inhibiting inflammatory signaling pathways. Consequently, TP represent a promising functional ingredient for the management of colitis.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 9","pages":"2653 - 2665"},"PeriodicalIF":3.9,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613502","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

Investigation on volatile and non-volatile components of Yangji (brisket) broth 羊脊肉汤挥发性和非挥发性成分的研究

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-17 DOI: 10.1007/s10068-026-02233-6

Hayun Park, Young-Suk Kim

{"title":"Investigation on volatile and non-volatile components of Yangji (brisket) broth","authors":"Hayun Park, Young-Suk Kim","doi":"10.1007/s10068-026-02233-6","DOIUrl":"10.1007/s10068-026-02233-6","url":null,"abstract":"<div><p>This study investigated volatile and non-volatile flavor components of <i>Yangji</i> broth, a key ingredient in traditional Korean cuisine. The volatile components were extracted using solvent-assisted flavor evaporation and gas chromatography–mass spectrometry (GC–MS). A total of 73 volatile components were found. Gas chromatography–olfactometry combined with aroma extract dilution analysis identified 44 odor-active compounds. Key contributors included 3-hydroxybutan-2-one and 3-methylsulfanylpropanal, imparting sweet/buttery and cooked potato-like/roasted aroma notes, respectively. Overall, the Maillard reaction and lipid oxidation were the main pathways, generating the flavor profile. GC–MS and high-performance liquid chromatography were employed to quantify the non-volatile components contributing to the complex flavor profile. Among them, carnosine, anserine, and succinic acid, which enhance umami, were determined. The combined interactions among these components create a unique, rich, and balanced flavor profile. The identified key flavor compounds offer a scientific basis for the formulation and optimization of <i>Yangji</i> broth–based flavoring ingredients in processed foods.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"2839 - 2850"},"PeriodicalIF":3.9,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02233-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148811005","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

Assessment of microbiological quality and safety in frozen ready-to-eat foods in Korea 韩国冷冻即食食品微生物质量与安全评价

IF 3.9 3区农林科学

Food Science and Biotechnology Pub Date : 2026-07-16 DOI: 10.1007/s10068-026-02229-2

Yeonjin Woo, Ji-Yeon Kim, Euijin Choo, Hyunwoo Joung, Unjoo Song, Sun-Young Lee

{"title":"Assessment of microbiological quality and safety in frozen ready-to-eat foods in Korea","authors":"Yeonjin Woo, Ji-Yeon Kim, Euijin Choo, Hyunwoo Joung, Unjoo Song, Sun-Young Lee","doi":"10.1007/s10068-026-02229-2","DOIUrl":"10.1007/s10068-026-02229-2","url":null,"abstract":"<div><p>The consumption of frozen ready-to-eat (RTE) foods is rapidly increasing in Korea, yet microbial contamination remains a major safety concern. This study evaluated 18 types of frozen RTE foods from retail stores for general microbiological quality and foodborne pathogens, with additional analysis of 20 products from four ingredient categories. Omelet lunchboxes showed the highest contamination, with total aerobic bacteria (7.48 ± 0.55 log CFU/g), coliforms (7.26 ± 0.80 log CFU/g), and yeast/molds (4.03 ± 0.78 log CFU/g). Ingredient-based testing revealed rice cake used in tteokbokki carried the highest microbial loads, including <i>E. coli</i> (4.14 ± 0.03 log CFU/g). Furthermore, 16S rRNA sequencing confirmed that <i>B. cereus</i> was detected in products, including omelets, bibimbap, and lunchboxes, as well as in specific ingredients, such as rice, eggs, fish cakes, japchae, and beef, sourced from highly contaminated products. These findings underscore the urgent need for continuous monitoring, stricter safety standards, and improved handling practices to minimize microbial risks associated with frozen RTE foods.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 10","pages":"3037 - 3046"},"PeriodicalIF":3.9,"publicationDate":"2026-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148810923","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