R. Savic – Radovanovic, S. Janićijević, Jelena Aleksić Radojković
The aim of this research was to evaluate the microbiological quality of ice cream sold at catering facilities-restaurants, cake shops and bakeries on the territory of Belgrade. The material consisted of 40 samples of ice cream collected during monitoring in 2021 and 2022. Microbiological analyses were carried out according to the Rulebook on General and Special Conditions of Food Hygiene at any Stage of Production, Processing and Trade („Official Gazette of the RS„, No. 72/2010, 62/2018). ISO standard methods for detection of microorganisms in ice cream samples were applied. Out of 40 samples, all were in accordance to the safety criteria, as Salmonella spp. were not detected in any of tested samples. Four samples (10%) did not meet the hygiene criteria in production processas more than 100 CFU/g Enterobacteriaceae were detected. Out of 4 samples, one sample of ice cream was produced in the small craft facility and 3 samples were from mobile ice cream vending machines. It can be concluded that examined samples of ice cream from catering facilities in the area of Belgrade were safe for consuption, since they met the safety criteria prescribed by the applicable legislative. The improvement of hygienic measures during the production process of ice cream in small craft fecilities and vendom mobile mashines was ordered.
{"title":"MICROBIOLOGICAL ASSESSMENT OF ICE CREAM SOLD AT THE TERRITORY OF BELGRADE","authors":"R. Savic – Radovanovic, S. Janićijević, Jelena Aleksić Radojković","doi":"10.46793/sbt28.341sr","DOIUrl":"https://doi.org/10.46793/sbt28.341sr","url":null,"abstract":"The aim of this research was to evaluate the microbiological quality of ice cream sold at catering facilities-restaurants, cake shops and bakeries on the territory of Belgrade. The material consisted of 40 samples of ice cream collected during monitoring in 2021 and 2022. Microbiological analyses were carried out according to the Rulebook on General and Special Conditions of Food Hygiene at any Stage of Production, Processing and Trade („Official Gazette of the RS„, No. 72/2010, 62/2018). ISO standard methods for detection of microorganisms in ice cream samples were applied. Out of 40 samples, all were in accordance to the safety criteria, as Salmonella spp. were not detected in any of tested samples. Four samples (10%) did not meet the hygiene criteria in production processas more than 100 CFU/g Enterobacteriaceae were detected. Out of 4 samples, one sample of ice cream was produced in the small craft facility and 3 samples were from mobile ice cream vending machines. It can be concluded that examined samples of ice cream from catering facilities in the area of Belgrade were safe for consuption, since they met the safety criteria prescribed by the applicable legislative. The improvement of hygienic measures during the production process of ice cream in small craft fecilities and vendom mobile mashines was ordered.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131292049","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}
A. Petrovic, Ivana Plavšić-Janjatović, N. Lisov, Maria Cebela, U. Čakar, I. Stanković, B. Đorđević
The fruit wines from blueberry were made by microvinification procedure. Wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Selected phenolic acids were quantified using UPLC/MS-MS analysis. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) methods were applied. The α-glucosidase inhibitory activity of blueberry wines was also investigated. Wines made with addition of sugar and EPG showed the best results. Phenolic profile and biological activity of blueberry wine depended from microvinification procedure which was used in the production.
{"title":"ANTIOXIDANT PROPERTIES AND BIOLOGICAL ACTIVITY OF FRUIT WINES","authors":"A. Petrovic, Ivana Plavšić-Janjatović, N. Lisov, Maria Cebela, U. Čakar, I. Stanković, B. Đorđević","doi":"10.46793/sbt28.405p","DOIUrl":"https://doi.org/10.46793/sbt28.405p","url":null,"abstract":"The fruit wines from blueberry were made by microvinification procedure. Wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Selected phenolic acids were quantified using UPLC/MS-MS analysis. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing ability of plasma (FRAP) methods were applied. The α-glucosidase inhibitory activity of blueberry wines was also investigated. Wines made with addition of sugar and EPG showed the best results. Phenolic profile and biological activity of blueberry wine depended from microvinification procedure which was used in the production.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"110 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125892570","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}
N. Matić, Nevena Barać, Danka Mitrović, Ivana Sredović Ignjatović, M. Barać
Black mulberry fruits are a good source of valuable nutrients and a wide range of bioactive compounds including polyphenols, flavonols, polysaccharides and anthocyanins. To investigate the possible conversion of mulberry pomace as by-product into highly-valuable food additive, in this work the distribution of the total phenols, flavanols, monomeric and polymeric anthocyanins during black mulberry juice production was characterized. Also, the antioxidant properties (antioxidant capacity and ferric reducing power) of the obtained juice as well as water and methanol extracts of black mulberry pomace were detected. The results of this investigation clearly suggested that mulberry pomace is promising nutritional by-product for consindering in fuctional foods devolopment.
{"title":"PHENOLIC CONTENT AND IN VITRO ANTIOXIDANT ACTIVITY OF BLACK MULBERRY („Morus Nigra L.“) FRUIT, JUICE AND POMACE","authors":"N. Matić, Nevena Barać, Danka Mitrović, Ivana Sredović Ignjatović, M. Barać","doi":"10.46793/sbt28.473m","DOIUrl":"https://doi.org/10.46793/sbt28.473m","url":null,"abstract":"Black mulberry fruits are a good source of valuable nutrients and a wide range of bioactive compounds including polyphenols, flavonols, polysaccharides and anthocyanins. To investigate the possible conversion of mulberry pomace as by-product into highly-valuable food additive, in this work the distribution of the total phenols, flavanols, monomeric and polymeric anthocyanins during black mulberry juice production was characterized. Also, the antioxidant properties (antioxidant capacity and ferric reducing power) of the obtained juice as well as water and methanol extracts of black mulberry pomace were detected. The results of this investigation clearly suggested that mulberry pomace is promising nutritional by-product for consindering in fuctional foods devolopment.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126128600","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}
Weeds are one of the most important factors affecting agricultural production. Environmental pollution caused by the application of herbicides over the entire agricultural land surface is becoming more and more obvious. Accurately distinguishing crops from weeds by machines and achieving precise treatment of only weed species is one possibility to reduce the use of herbicides. However, precise treatment depends on the precise identification and location of weeds and cultivated plants. The aim of the work was to describe and point out the importance of deep learning models for the detection and classification of weeds, in order to enhance their application in real conditions.
{"title":"CROP WEEDS DETECTION USING NEURAL NETWORK MODELS","authors":"D. Marković, U. Pešović, D. Tomić, V. Stevović","doi":"10.46793/sbt28.093m","DOIUrl":"https://doi.org/10.46793/sbt28.093m","url":null,"abstract":"Weeds are one of the most important factors affecting agricultural production. Environmental pollution caused by the application of herbicides over the entire agricultural land surface is becoming more and more obvious. Accurately distinguishing crops from weeds by machines and achieving precise treatment of only weed species is one possibility to reduce the use of herbicides. However, precise treatment depends on the precise identification and location of weeds and cultivated plants. The aim of the work was to describe and point out the importance of deep learning models for the detection and classification of weeds, in order to enhance their application in real conditions.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121436246","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}
Violeta Mickovski Stefanović, Predrag Brković, S. Roljević Nikolić, H. Majstorović, D. Stanisavljević, P. Ilić
Heavy metals represent a very significant group of environmental pollutants because they are potential metabolic inhibitors. Therefore, a study was conducted where the height of the wheat stem, as well as the surface of the leaves in the budding and leafing stages, were examined when contaminated with a mixture of heavy metals in concentrations of 250 and 500 ppm. The aim of the research was to determine the influence of heavy metals on the initial phenophase of wheat varieties Pobeda and Ljiljana. An experiment was carried out in volumetric flasks where two different concentrations of a mixture of heavy metals 250 ppm and 500 ppm were added under controlled conditions.
{"title":"THE INFLUENCE OF HEAVY METALS ON THE DEVELOPMENT OF THE SURFACE OF WHEAT LEAVES","authors":"Violeta Mickovski Stefanović, Predrag Brković, S. Roljević Nikolić, H. Majstorović, D. Stanisavljević, P. Ilić","doi":"10.46793/sbt28.063ms","DOIUrl":"https://doi.org/10.46793/sbt28.063ms","url":null,"abstract":"Heavy metals represent a very significant group of environmental pollutants because they are potential metabolic inhibitors. Therefore, a study was conducted where the height of the wheat stem, as well as the surface of the leaves in the budding and leafing stages, were examined when contaminated with a mixture of heavy metals in concentrations of 250 and 500 ppm. The aim of the research was to determine the influence of heavy metals on the initial phenophase of wheat varieties Pobeda and Ljiljana. An experiment was carried out in volumetric flasks where two different concentrations of a mixture of heavy metals 250 ppm and 500 ppm were added under controlled conditions.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133605576","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}
With the payment of subsidies in agriculture, the Republic of North Macedonia remains consistent in supporting the development and advancement of the agricultural sector and specifically tobacco production as one of the main branches of the Macedonian economy. Of course, it is necessary to comply with the common agricultural policy of the European Union, which implies a change in domestic legislation. More specifically, it is a matter of passing three key laws for harmonizing national policies with EU agricultural policies, that is, the Law on Direct Payments, the Law on Rural Development and the Law on Regulation of Markets.
{"title":"ANALYSIS OF THE MEANING AND IMPACT OF SUBSIDIES ON THE DEVELOPMENT OF TOBACCO PRODUCTION IN MACEDONIA","authors":"S. Pashovska, Katerina Kareska","doi":"10.46793/sbt28.083p","DOIUrl":"https://doi.org/10.46793/sbt28.083p","url":null,"abstract":"With the payment of subsidies in agriculture, the Republic of North Macedonia remains consistent in supporting the development and advancement of the agricultural sector and specifically tobacco production as one of the main branches of the Macedonian economy. Of course, it is necessary to comply with the common agricultural policy of the European Union, which implies a change in domestic legislation. More specifically, it is a matter of passing three key laws for harmonizing national policies with EU agricultural policies, that is, the Law on Direct Payments, the Law on Rural Development and the Law on Regulation of Markets.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"240 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133818773","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}
Dobrila Ranđelović, S. Bogdanović, Ivana D. Zlatković
For centuries, bread has been the world population's basic alimentary item. It is a bakery product made from the dough that has undergone the process of kneading, shaping, fermentation and baking. The purpose of this work is to determine the nutritional values and the microbiological quality of bread made from different types of flour. Energy value of bread was calculated based on the content of carbohydrates, proteins and fats. Microbiological quality control included bacteria that cause food spoilage, namely Salmonella spp., Listeria monocytogenes, Enteriobacteriaceae, Bacillus cereus, as well as molds and yeasts. The results of examining the energy value parameters, which are presented in our work, are in accordance with the Regulations concerning methods of physical and chemical analysis for testing quality control of grains, mill and bakery products, pasta and quickfrozen dough products. All tested microbiological parameters of white and wholemeal bread, as well as buckwheat and rye flour bread, were within the acceptable values, while corn flour bread had a slightly higher content of yeasts and molds than the prescribed standard.
{"title":"NUTRITIONAL VALUE AND MICROBIOLOGICAL QUALITY OF VARIOUS TYPES OF BREAD","authors":"Dobrila Ranđelović, S. Bogdanović, Ivana D. Zlatković","doi":"10.46793/sbt28.381r","DOIUrl":"https://doi.org/10.46793/sbt28.381r","url":null,"abstract":"For centuries, bread has been the world population's basic alimentary item. It is a bakery product made from the dough that has undergone the process of kneading, shaping, fermentation and baking. The purpose of this work is to determine the nutritional values and the microbiological quality of bread made from different types of flour. Energy value of bread was calculated based on the content of carbohydrates, proteins and fats. Microbiological quality control included bacteria that cause food spoilage, namely Salmonella spp., Listeria monocytogenes, Enteriobacteriaceae, Bacillus cereus, as well as molds and yeasts. The results of examining the energy value parameters, which are presented in our work, are in accordance with the Regulations concerning methods of physical and chemical analysis for testing quality control of grains, mill and bakery products, pasta and quickfrozen dough products. All tested microbiological parameters of white and wholemeal bread, as well as buckwheat and rye flour bread, were within the acceptable values, while corn flour bread had a slightly higher content of yeasts and molds than the prescribed standard.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121473626","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}
Ljubica Šarčević-Todosijević, K. Vojvodić, B. Petrović, Vera Popović, V. Filipović, L. Živanović, Jelena Golijan, M. Burić
Medicinal and aromatic plants are intensively studied and applied in traditional and official phytotherapy. Medicinal plants can be cultivated or collected from nature. The pharmacological activity of plants is mainly due to the products of secondary metabolism. Recently, more and more attention has been paid to the study of the chemical structure and pharmacological activity of herbal drugs, which contain polyphenols due to their antioxidant and anti-inflammatory effect, and thus a beneficial effect on health.
{"title":"CULTIVATION, IMPORTANCE AND POSSIBILITES OF APPLICATION OF MEDICINAL PLANTS IN MEDICINE","authors":"Ljubica Šarčević-Todosijević, K. Vojvodić, B. Petrović, Vera Popović, V. Filipović, L. Živanović, Jelena Golijan, M. Burić","doi":"10.46793/sbt28.249st","DOIUrl":"https://doi.org/10.46793/sbt28.249st","url":null,"abstract":"Medicinal and aromatic plants are intensively studied and applied in traditional and official phytotherapy. Medicinal plants can be cultivated or collected from nature. The pharmacological activity of plants is mainly due to the products of secondary metabolism. Recently, more and more attention has been paid to the study of the chemical structure and pharmacological activity of herbal drugs, which contain polyphenols due to their antioxidant and anti-inflammatory effect, and thus a beneficial effect on health.","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116423437","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}
V. Dosković, S. Bogosavljević-Bošković, Z. Škrbić, B. Milosevic, M. Lukić, S. Rakonjac, V. Petričević
The effects of feeding low dietary crude protein with supplemental protease and sex on the weight and percent yields of individual meat classes in broiler chickens of hybrid Cobb 500 were investigated. A total of 300 day-old broiler chicks were fed with one of the following three experimental diets: control group (C), the experimental group I (E-I) contained 4% less crude protein than the control (C) and were supplemented with protease (Ronozyme Pro Act) at a concentration of 200mg/kg feed and the experimental group II (E-II) contained 6% less crude protein and were supplemented with protease (Ronozyme Pro Act) at a concentration of 300mg/kg feed. Supplementation of protease to diets had no significant effects on weights of individual meat classes (P>0.05), as well as the percentage of meat classes, and the only differences were manifested between E-I and E-II (P<0.05, female broilers from the E-I group were had a higher percentage of class I meat and a lower percentage of class III meat compared to females from the E-II group). The effect of sex was manifested in the weights of all meat classes and the percentage of class I meat and class III meat (P<0.05).
研究了饲粮中添加低粗蛋白质并添加蛋白酶和性对杂交科布500肉鸡体重和各肉类产量的影响。试验选用300日龄肉仔鸡饲喂3种试验饲粮:对照组(C)、试验I组(E-I)粗蛋白质含量比对照组(C)低4%，在饲粮中添加浓度为200mg/kg的蛋白酶(Ronozyme Pro Act)，试验II组(E-II)粗蛋白质含量比对照组(C)低6%，在饲粮中添加浓度为300mg/kg的蛋白酶(Ronozyme Pro Act)。饲粮中添加蛋白酶对肉鸡各肉品质的重量和肉品质的比例无显著影响(P>0.05)， E-I组与E-II组之间差异不显著(P<0.05, E-I组肉鸡的I类肉品比例高于E-II组，III类肉品比例低于E-II组)。性别的影响表现在各肉品质的重量以及I类和III类肉品的比例上(P<0.05)。
{"title":"EFFECT OF PROTEASE ADDED IN FOOD AND SEX ON CHICKEN MEAT CLASESS","authors":"V. Dosković, S. Bogosavljević-Bošković, Z. Škrbić, B. Milosevic, M. Lukić, S. Rakonjac, V. Petričević","doi":"10.46793/sbt28.223d","DOIUrl":"https://doi.org/10.46793/sbt28.223d","url":null,"abstract":"The effects of feeding low dietary crude protein with supplemental protease and sex on the weight and percent yields of individual meat classes in broiler chickens of hybrid Cobb 500 were investigated. A total of 300 day-old broiler chicks were fed with one of the following three experimental diets: control group (C), the experimental group I (E-I) contained 4% less crude protein than the control (C) and were supplemented with protease (Ronozyme Pro Act) at a concentration of 200mg/kg feed and the experimental group II (E-II) contained 6% less crude protein and were supplemented with protease (Ronozyme Pro Act) at a concentration of 300mg/kg feed. Supplementation of protease to diets had no significant effects on weights of individual meat classes (P>0.05), as well as the percentage of meat classes, and the only differences were manifested between E-I and E-II (P<0.05, female broilers from the E-I group were had a higher percentage of class I meat and a lower percentage of class III meat compared to females from the E-II group). The effect of sex was manifested in the weights of all meat classes and the percentage of class I meat and class III meat (P<0.05).","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124129920","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}
{"title":"CONTENT OF POLYPHENOL COMPOUNDS IN THE DRY MATTER OF ITALIAN RYEGRASS","authors":"J. Marković, Đ. Lazarević, V. Zornić","doi":"10.46793/sbt28.039m","DOIUrl":"https://doi.org/10.46793/sbt28.039m","url":null,"abstract":"","PeriodicalId":271044,"journal":{"name":"1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY : proceedings","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122263140","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}
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