Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10027678
R. Shalini, A. Saxena, B. Shakya
The mass transfer kinetics of sapota in ternary solution was studied at an optimised condition derived using the Box-Behnken design of response surface methodology (RSM). The optimised conditions were found for minimising solid gain and water activity and maximising water loss, weight reduction and overall acceptability. The osmotic dehydration kinetics data were fitted in viz. the Magee model, Page's model and Azuara model. In a comparative study of mass transfer kinetics of sapota between three models viz. the Magee model, Page's model and Azuara model. Page's model was found to fit more effectively to Sapota, for the prediction of water loss and solid gain kinetics during the osmotic dehydration.The simplified solution of Fick's second law of diffusion for a slab geometry was used to calculate the average values of apparent diffusion coefficient (Deff), namely 4.49 × 10−08 m2/s for WL and 4.27 × 10−08 m2/s for SG.
{"title":"Modelling of mass transfer kinetics of sapota (Achraszapota) in ternary solutions of sugar and calcium salt during osmotic dehydration","authors":"R. Shalini, A. Saxena, B. Shakya","doi":"10.1504/ijpti.2019.10027678","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10027678","url":null,"abstract":"The mass transfer kinetics of sapota in ternary solution was studied at an optimised condition derived using the Box-Behnken design of response surface methodology (RSM). The optimised conditions were found for minimising solid gain and water activity and maximising water loss, weight reduction and overall acceptability. The osmotic dehydration kinetics data were fitted in viz. the Magee model, Page's model and Azuara model. In a comparative study of mass transfer kinetics of sapota between three models viz. the Magee model, Page's model and Azuara model. Page's model was found to fit more effectively to Sapota, for the prediction of water loss and solid gain kinetics during the osmotic dehydration.The simplified solution of Fick's second law of diffusion for a slab geometry was used to calculate the average values of apparent diffusion coefficient (Deff), namely 4.49 × 10−08 m2/s for WL and 4.27 × 10−08 m2/s for SG.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10027937
Jeenat Ara, M. Ali, Mohammad Afzal Hossain, M. Awal, M. Alam
Quality of milled rice deteriorates if it is not stored properly. Storage conditions alter the physicochemical properties of rice. The main objective of the study was to find out the sensual differences among different storage technologies and determine the consumer level of acceptance. Moisture content of stored milled rice was monitored during nine months of storage in different storage structures. The sensory quality of stored milled rice in three traditional storage technologies (Kolshi, steel drum and plastic drum) and hermetic bag like GrainPro bag for two rice varieties (Tulshimala and BRRI dhan49) was analysed for consumer's acceptability using panel test of 20 non-trained judges. The overall acceptance of cooked sample was determined based on the evaluation of the rice aroma, appearance, taste, and stickiness. Based on the taste, appearance, aroma and stickiness of cooked milled rice, GrainPro bag was found satisfactory in comparison to traditional storage technologies.
{"title":"Quality of milled rice in different storage technologies","authors":"Jeenat Ara, M. Ali, Mohammad Afzal Hossain, M. Awal, M. Alam","doi":"10.1504/ijpti.2019.10027937","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10027937","url":null,"abstract":"Quality of milled rice deteriorates if it is not stored properly. Storage conditions alter the physicochemical properties of rice. The main objective of the study was to find out the sensual differences among different storage technologies and determine the consumer level of acceptance. Moisture content of stored milled rice was monitored during nine months of storage in different storage structures. The sensory quality of stored milled rice in three traditional storage technologies (Kolshi, steel drum and plastic drum) and hermetic bag like GrainPro bag for two rice varieties (Tulshimala and BRRI dhan49) was analysed for consumer's acceptability using panel test of 20 non-trained judges. The overall acceptance of cooked sample was determined based on the evaluation of the rice aroma, appearance, taste, and stickiness. Based on the taste, appearance, aroma and stickiness of cooked milled rice, GrainPro bag was found satisfactory in comparison to traditional storage technologies.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10028131
Ayeza Naeem, T. Abbas, T. M. Ali, A. Hasnain
This study evaluated the effect of guar gum and extract coatings on the bioactive compounds, physicochemical, physiological and microbiological parameters of round gourd fruit (RG). The coated fruits were monitored over 18 days of storage at 10°C (85% relative humidity). The lowest rates of increase in tested parameters were observed for guar gum coatings supplemented with ethanolic extracts. In case of bacterial enumeration in RG homogenate, methanolic and ethanolic extract coated RG showed decline in viable counts and the values were statistically significant. Significant increase in all tested parameters was observed for treated control (GG) and untreated control (UN). The UN and GG decayed after three and eight days of storage, respectively. Whereas, guar gum coatings containing extracts increased shelf life to 18 days at 10°C. The data obtained in this study supported the use of tested edible coatings as a safer alternative to preserve round gourd.
{"title":"Effect of edible coating enriched with extracts on functional properties of round gourd (Benincasa fistulosa) during cold storage","authors":"Ayeza Naeem, T. Abbas, T. M. Ali, A. Hasnain","doi":"10.1504/ijpti.2019.10028131","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10028131","url":null,"abstract":"This study evaluated the effect of guar gum and extract coatings on the bioactive compounds, physicochemical, physiological and microbiological parameters of round gourd fruit (RG). The coated fruits were monitored over 18 days of storage at 10°C (85% relative humidity). The lowest rates of increase in tested parameters were observed for guar gum coatings supplemented with ethanolic extracts. In case of bacterial enumeration in RG homogenate, methanolic and ethanolic extract coated RG showed decline in viable counts and the values were statistically significant. Significant increase in all tested parameters was observed for treated control (GG) and untreated control (UN). The UN and GG decayed after three and eight days of storage, respectively. Whereas, guar gum coatings containing extracts increased shelf life to 18 days at 10°C. The data obtained in this study supported the use of tested edible coatings as a safer alternative to preserve round gourd.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.10027936
Marina Isabel A. Tac-an, L. Secretaria, E. Bayogan
This study evaluated the efficacy of chitosan at various concentrations (0%, 0.5%, 1.0%, and 1.5%) and a commercial fruit wax in maintaining the quality of cured 'Magallanes' pummelo fruit stored in ambient room conditions for 12 weeks. Chitosan at 1.5% reduced weight loss of pummelo up to nine weeks after treatment (WAT). Compared to the control, fruit treated with fruit wax and chitosan, regardless of the concentration, had better visual quality. Chitosan slowed down the peel colour change as indicated by lower a*. Fruit treated with 1.5% chitosan exhibited lower granulation percentage than all other treatments. Electrolyte leakage varied only at 12 WAT. Chitosan did not affect shrivelling, decay, L*, b*, hue, chroma, total soluble solids, and juice content of pummelo. Chitosan at 1.5% has a potential in maintaining better quality of cured 'Magallanes' pummelo fruit with lower weight loss and electrolyte leakage, lesser granulation, and slower degreening.
{"title":"Colour and quality maintenance of cured 'Magallanes' pummelo fruit coated with chitosan","authors":"Marina Isabel A. Tac-an, L. Secretaria, E. Bayogan","doi":"10.1504/ijpti.2019.10027936","DOIUrl":"https://doi.org/10.1504/ijpti.2019.10027936","url":null,"abstract":"This study evaluated the efficacy of chitosan at various concentrations (0%, 0.5%, 1.0%, and 1.5%) and a commercial fruit wax in maintaining the quality of cured 'Magallanes' pummelo fruit stored in ambient room conditions for 12 weeks. Chitosan at 1.5% reduced weight loss of pummelo up to nine weeks after treatment (WAT). Compared to the control, fruit treated with fruit wax and chitosan, regardless of the concentration, had better visual quality. Chitosan slowed down the peel colour change as indicated by lower a*. Fruit treated with 1.5% chitosan exhibited lower granulation percentage than all other treatments. Electrolyte leakage varied only at 12 WAT. Chitosan did not affect shrivelling, decay, L*, b*, hue, chroma, total soluble solids, and juice content of pummelo. Chitosan at 1.5% has a potential in maintaining better quality of cured 'Magallanes' pummelo fruit with lower weight loss and electrolyte leakage, lesser granulation, and slower degreening.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.1504/ijpti.2019.105894
M. Paulos, Yenenesh Ayalew
{"title":"Storability and maintaining quality of banana with pretreatments by preservatives and packaging materials","authors":"M. Paulos, Yenenesh Ayalew","doi":"10.1504/ijpti.2019.105894","DOIUrl":"https://doi.org/10.1504/ijpti.2019.105894","url":null,"abstract":"","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2019.105894","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.1504/IJPTI.2017.10013763
Y. M. Yustas, C. Kimambo
Evaluation of solar dryer performance is an essential step in the selection process of the most efficient and effective solar dryer design for a particular application of solar drying. The evaluation of solar dryer performance can be carried out in various ways and there are no standardised performance evaluation procedures available for the solar dryers. This paper describes the application of an evaluation procedure of solar dryer performance, which is based on the procedure that was initially developed by Leon et al. (2002) and arguably one of the most reliable among existing ones. The procedure was validated by the use of a scaled down solar tunnel dryer model. The solar tunnel dryer was tested alongside with open sun dryer as a control measure on drying wet cassava grates. Tested parameters of dryer were based on the dryer's physical feature, thermal performance and cost analysis. The test results confirm the reliability of the procedure used to evaluate performance of the scaled down model of the dryer. Therefore, the procedure of performance evaluation demonstrated is recommended for application in similar situations.
{"title":"A reliable performance evaluation procedure for natural convection mixed mode solar dryer","authors":"Y. M. Yustas, C. Kimambo","doi":"10.1504/IJPTI.2017.10013763","DOIUrl":"https://doi.org/10.1504/IJPTI.2017.10013763","url":null,"abstract":"Evaluation of solar dryer performance is an essential step in the selection process of the most efficient and effective solar dryer design for a particular application of solar drying. The evaluation of solar dryer performance can be carried out in various ways and there are no standardised performance evaluation procedures available for the solar dryers. This paper describes the application of an evaluation procedure of solar dryer performance, which is based on the procedure that was initially developed by Leon et al. (2002) and arguably one of the most reliable among existing ones. The procedure was validated by the use of a scaled down solar tunnel dryer model. The solar tunnel dryer was tested alongside with open sun dryer as a control measure on drying wet cassava grates. Tested parameters of dryer were based on the dryer's physical feature, thermal performance and cost analysis. The test results confirm the reliability of the procedure used to evaluate performance of the scaled down model of the dryer. Therefore, the procedure of performance evaluation demonstrated is recommended for application in similar situations.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"5 1","pages":"320"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.1504/IJPTI.2017.092455
M. M. Rahman, Mizanur Rahman
A study to investigate the effect of storage temperature on the post-harvest quality of strawberry was conducted in Bangladesh during the winter season of 2010-2011 and 2011-2012. Five strawberry genotypes viz. Sweet Charlie, Festival, Camarosa, FA 008 and BARI Strawberry-1, and four storage temperature (1°, 7°, 14° and 25°C) were used. Percent fruit decay, weight losses and visual appearance of strawberry were found up to the mark when fruits were stored at 1°C and that was significantly deteriorated when stored at a higher temperature and declined maximum at ambient condition. During storage, the TSS content of strawberry increased gradually and it was found to be slow at 1°C and rapid under ambient temperature. The ascorbic acid content of fresh fruits was decreased during storage, but the rate of reduction during storage was very slow at 1°C, but higher losses were noted at ambient condition.
{"title":"Effect of storage temperature on post-harvest quality of strawberry (Fragaria x ananassaDuch) genotypes","authors":"M. M. Rahman, Mizanur Rahman","doi":"10.1504/IJPTI.2017.092455","DOIUrl":"https://doi.org/10.1504/IJPTI.2017.092455","url":null,"abstract":"A study to investigate the effect of storage temperature on the post-harvest quality of strawberry was conducted in Bangladesh during the winter season of 2010-2011 and 2011-2012. Five strawberry genotypes viz. Sweet Charlie, Festival, Camarosa, FA 008 and BARI Strawberry-1, and four storage temperature (1°, 7°, 14° and 25°C) were used. Percent fruit decay, weight losses and visual appearance of strawberry were found up to the mark when fruits were stored at 1°C and that was significantly deteriorated when stored at a higher temperature and declined maximum at ambient condition. During storage, the TSS content of strawberry increased gradually and it was found to be slow at 1°C and rapid under ambient temperature. The ascorbic acid content of fresh fruits was decreased during storage, but the rate of reduction during storage was very slow at 1°C, but higher losses were noted at ambient condition.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"5 1","pages":"286-299"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2017.092455","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.1504/IJPTI.2017.10013712
Amarachi D. Uchechukwu-Agua, O. J. Caleb, U. L. Opara
This study investigated the effects of packaging and storage conditions [23°C and 38°C, 60% relative humidity (RH)] on the functional and pasting properties, and mineral content of cassava flour from two different cultivars (TME 419 and UMUCASS 36) stored for 12 weeks. Flour swelling power (12.1 ± 0.13%) and solubility (9.51 ± 1.59%) was significantly higher in 'TME 419' cassava. Viscosities of flour samples were influenced by the storage conditions, packaging and cultivar differences. A strong positive and significant correlation (r = 0.94) was observed between peak viscosity and breakdown viscosity. The shortest pasting time (3.9 ± 0.06 min) and lowest pasting temperature (84.9 ± 0.36°C) after storage was observed in the flour packaged in paper bag and stored at 38°C for both cultivars. The differences in the functional and pasting properties shows that cassava flour can be used for various industrial purposes such as baking, weaning food and thickeners.
{"title":"Changes in functional and pasting properties and mineral contents of the flour of two cassava cultivars 'TME 419' and 'UMUCASS 36' under different storage conditions","authors":"Amarachi D. Uchechukwu-Agua, O. J. Caleb, U. L. Opara","doi":"10.1504/IJPTI.2017.10013712","DOIUrl":"https://doi.org/10.1504/IJPTI.2017.10013712","url":null,"abstract":"This study investigated the effects of packaging and storage conditions [23°C and 38°C, 60% relative humidity (RH)] on the functional and pasting properties, and mineral content of cassava flour from two different cultivars (TME 419 and UMUCASS 36) stored for 12 weeks. Flour swelling power (12.1 ± 0.13%) and solubility (9.51 ± 1.59%) was significantly higher in 'TME 419' cassava. Viscosities of flour samples were influenced by the storage conditions, packaging and cultivar differences. A strong positive and significant correlation (r = 0.94) was observed between peak viscosity and breakdown viscosity. The shortest pasting time (3.9 ± 0.06 min) and lowest pasting temperature (84.9 ± 0.36°C) after storage was observed in the flour packaged in paper bag and stored at 38°C for both cultivars. The differences in the functional and pasting properties shows that cassava flour can be used for various industrial purposes such as baking, weaning food and thickeners.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"5 1","pages":"251"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.1504/IJPTI.2017.10008267
R. A. Atuna, E. Carey, F. Amagloh
{"title":"Shelf life extension of sweetpotato roots using household-level storage method","authors":"R. A. Atuna, E. Carey, F. Amagloh","doi":"10.1504/IJPTI.2017.10008267","DOIUrl":"https://doi.org/10.1504/IJPTI.2017.10008267","url":null,"abstract":"","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66689800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.1504/IJPTI.2017.10013750
B. Emana, V. Afari-Sefa, D. Kebede, N. Nenguwo, A. Ayana, H. Mohammed
This study was designed to provide empirical information on postharvest losses of onion in Bora and Dugda districts in Oromia, Ethiopia. A total of 155 producers and 56 traders were surveyed to collect primary data including quantitative measurement of losses. The results revealed that younger male farmers are the major producers as they may be more successful in establishing good market linkages and more willing to take risk than older farmers. Over 97% of the harvested onion is meant for sales implying that the crop is commercially driven. Over 30% postharvest losses were registered mainly because of poor cultural practices and disease attack during production and harvesting as well as poor handling practices, storage and transport. The postharvest losses resulted in a 61% reduction of producers' price (income) during the wet season. Skills building interventions are crucial to improve pre-harvest crop management and postharvest handling practices.
{"title":"Assessment of postharvest losses and marketing of onion in Ethiopia","authors":"B. Emana, V. Afari-Sefa, D. Kebede, N. Nenguwo, A. Ayana, H. Mohammed","doi":"10.1504/IJPTI.2017.10013750","DOIUrl":"https://doi.org/10.1504/IJPTI.2017.10013750","url":null,"abstract":"This study was designed to provide empirical information on postharvest losses of onion in Bora and Dugda districts in Oromia, Ethiopia. A total of 155 producers and 56 traders were surveyed to collect primary data including quantitative measurement of losses. The results revealed that younger male farmers are the major producers as they may be more successful in establishing good market linkages and more willing to take risk than older farmers. Over 97% of the harvested onion is meant for sales implying that the crop is commercially driven. Over 30% postharvest losses were registered mainly because of poor cultural practices and disease attack during production and harvesting as well as poor handling practices, storage and transport. The postharvest losses resulted in a 61% reduction of producers' price (income) during the wet season. Skills building interventions are crucial to improve pre-harvest crop management and postharvest handling practices.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"5 1","pages":"300"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66690012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：