In this research, we have empirically tested the impact of Entrepreneurial Framework Conditions (EFC) on entrepreneurial activity and ultimately on economic growth of a nation. In our sample all the 54 countries participating in the GEM study in 2017 are taken. 67.8% of the world’s population and 86.0% of the world’s GDP is represented by the economies included in GEM 2017. The entrepreneurial ecosystem is captured through 12 EFCs used in the GEM model that includes: Financial environment, government policy of support and relevance, government policy of taxes and bureaucracy, government programs, entrepreneurial education at school stage and post school stage, R&D transfer, commercial and legal infrastructure, internal market dynamics, access to physical infrastructure, and social and cultural norms. The impact of these EFCs and their significance in creating entrepreneurial activity (TEA) in a nation is analyzed using OLS estimation technique with TEA as dependent variable. Secondly, the impact of entrepreneurial activity (TEA) on economic growth ( ∆GDP) is estimated using OLS regression model with control variables such as global competitiveness index (GCI) and Gross national income per capita, expressed in purchasing power parity (GNIC). The results suggest that entrepreneurship education at post school stage, entry burdens and cultural and social norms are significant framework conditions that support entrepreneurial activity, while R&D transfer, internal market dynamics and commercial and legal infrastructure hinders the process of entrepreneurship. Furthermore, TEA is significantly contributing to the economic growth of factor driven and efficiency driven economies.
{"title":"Entrepreneurial Ecosystem, Entrepreneurial Activity and Economic Performance","authors":"Kanza Sohail Khanani","doi":"10.35899/biej.v1i3.64","DOIUrl":"https://doi.org/10.35899/biej.v1i3.64","url":null,"abstract":"In this research, we have empirically tested the impact of Entrepreneurial Framework Conditions (EFC) on entrepreneurial activity and ultimately on economic growth of a nation. In our sample all the 54 countries participating in the GEM study in 2017 are taken. 67.8% of the world’s population and 86.0% of the world’s GDP is represented by the economies included in GEM 2017. The entrepreneurial ecosystem is captured through 12 EFCs used in the GEM model that includes: Financial environment, government policy of support and relevance, government policy of taxes and bureaucracy, government programs, entrepreneurial education at school stage and post school stage, R&D transfer, commercial and legal infrastructure, internal market dynamics, access to physical infrastructure, and social and cultural norms. The impact of these EFCs and their significance in creating entrepreneurial activity (TEA) in a nation is analyzed using OLS estimation technique with TEA as dependent variable. Secondly, the impact of entrepreneurial activity (TEA) on economic growth ( ∆GDP) is estimated using OLS regression model with control variables such as global competitiveness index (GCI) and Gross national income per capita, expressed in purchasing power parity (GNIC). The results suggest that entrepreneurship education at post school stage, entry burdens and cultural and social norms are significant framework conditions that support entrepreneurial activity, while R&D transfer, internal market dynamics and commercial and legal infrastructure hinders the process of entrepreneurship. Furthermore, TEA is significantly contributing to the economic growth of factor driven and efficiency driven economies.","PeriodicalId":296615,"journal":{"name":"Business Innovation and Entrepreneurship Journal","volume":" 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120996848","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}
Ani Solihat, Hana Friska Tampubolon, Rani Rahmayani, Andry Trijumansyah
The purpose of this study is to examine the effects of consumer trust and website quality on purchase intention in Bukalapak e-commerce platform. Data were collected through questionnaires distributed online by means of Google Forms. 100 sample respondents were selected purposively. The sample criterion is having an experience of buying products from Bukalapak at least once. The results of data analysis revealed that consumer trust and website quality had significant positive influence on purchase intention both partially and simultaneously.
{"title":"Analisis Kepercayaan dan Kualitas Situs pada Minat Beli Produk E-Commerce Bukalapak","authors":"Ani Solihat, Hana Friska Tampubolon, Rani Rahmayani, Andry Trijumansyah","doi":"10.35899/biej.v1i2.55","DOIUrl":"https://doi.org/10.35899/biej.v1i2.55","url":null,"abstract":"The purpose of this study is to examine the effects of consumer trust and website quality on purchase intention in Bukalapak e-commerce platform. Data were collected through questionnaires distributed online by means of Google Forms. 100 sample respondents were selected purposively. The sample criterion is having an experience of buying products from Bukalapak at least once. The results of data analysis revealed that consumer trust and website quality had significant positive influence on purchase intention both partially and simultaneously.","PeriodicalId":296615,"journal":{"name":"Business Innovation and Entrepreneurship Journal","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124698315","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}
This study is concerned with the potentials of indigenous culinary businesses in several tourist areas in Bengkulu. Using a descriptive approach, we look at the development of culinary industry in the research locus aiming to find out the strategies applied by local culinary entrepreneurs to introduce their indigenous culinary so as to support the regional tourism development in general. Primary research data were collected through intreviews with tourists and culinary business owners at the research locus. Secondary research data were obtained from Bengkulu Regional Adminstration Office, Bengkulu Tourism Office, and Statistics Bureau of Bengku. These data were analyzed using SWOT analysis method
{"title":"Potensi Usaha Kuliner Asli Daerah dalam Menunjang Pariwisata di Provinsi Bengkulu","authors":"Suswati Nasution, Rinto Noviantoro","doi":"10.35899/biej.v1i2.57","DOIUrl":"https://doi.org/10.35899/biej.v1i2.57","url":null,"abstract":"This study is concerned with the potentials of indigenous culinary businesses in several tourist areas in Bengkulu. Using a descriptive approach, we look at the development of culinary industry in the research locus aiming to find out the strategies applied by local culinary entrepreneurs to introduce their indigenous culinary so as to support the regional tourism development in general. Primary research data were collected through intreviews with tourists and culinary business owners at the research locus. Secondary research data were obtained from Bengkulu Regional Adminstration Office, Bengkulu Tourism Office, and Statistics Bureau of Bengku. These data were analyzed using SWOT analysis method","PeriodicalId":296615,"journal":{"name":"Business Innovation and Entrepreneurship Journal","volume":"20 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132214111","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}
The present study examines the influence of training program on employee productivity at the production division of PT. Exedy Manufacturing Indonesia in the period of November 2017 to January 2018. The employee productivity is measured using the following regression equation: Y = 20.560 + 0.323 X. The value of Y of 20.560 means that without training program (x = 0), the employee productivity is 20.560. An increase of one unit means that there is an increase in productivity as much as 0.323. The data analysis results in the r value of 0.494, meaning that the training program has a positive effect on employee productivity as much as 0.494. The training program contributes to employee productivity as much as 24.40%; the rest is influenced by factors other than the studied variable. It is also revealed that the observed t is 3.109, higher than the critical t of 2.037, meaning that the training program has an effect on employee productivity at PT. Exedy Manufacturing Indonesia
{"title":"Pengaruh Implementasi Pelatihan Terhadap Produktifitas Kerja Karyawan di PT. Exedy Manufacturing Indonesia","authors":"Ade Sofyan, Pupung Purnamasari, Dendin Jaenudin","doi":"10.35899/biej.v1i2.31","DOIUrl":"https://doi.org/10.35899/biej.v1i2.31","url":null,"abstract":"The present study examines the influence of training program on employee productivity at the production division of PT. Exedy Manufacturing Indonesia in the period of November 2017 to January 2018. The employee productivity is measured using the following regression equation: Y = 20.560 + 0.323 X. The value of Y of 20.560 means that without training program (x = 0), the employee productivity is 20.560. An increase of one unit means that there is an increase in productivity as much as 0.323. The data analysis results in the r value of 0.494, meaning that the training program has a positive effect on employee productivity as much as 0.494. The training program contributes to employee productivity as much as 24.40%; the rest is influenced by factors other than the studied variable. It is also revealed that the observed t is 3.109, higher than the critical t of 2.037, meaning that the training program has an effect on employee productivity at PT. Exedy Manufacturing Indonesia","PeriodicalId":296615,"journal":{"name":"Business Innovation and Entrepreneurship Journal","volume":"51 3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129355843","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}
The present study looks at in-patient nursing service at Garut Regional Public Hospital dr. Slamet and patient satisfaction as viewed from the gap between service performance and patient expectations. Using a descriptive approach, the influence of in-patient nursing service on patient satisfaction was analyzed. Research data were collected through observation and questionnaires addressed to the patients. The results of the study lead to a conclusion that patients were satisfied with the in-patient nursing care they received. It is suggested that the hospital improve their responsiveness to patient complaints, provide information in simple and easy to understand language, improve the skills of medical personnel by providing regular education and training, improve patient safety and trust, improve service personnel skills such as knowledge in using disease diagnostic tools, hospitality skills, and communication skills.
{"title":"Pelayanan Jasa Keperawatan: Tingkat Kepuasan Pasien pada Unit Rawat Inap Rumah Sakit Umum “dr. Slamet” Garut","authors":"Lindayani Lindayani","doi":"10.35899/biej.v1i2.59","DOIUrl":"https://doi.org/10.35899/biej.v1i2.59","url":null,"abstract":"The present study looks at in-patient nursing service at Garut Regional Public Hospital dr. Slamet and patient satisfaction as viewed from the gap between service performance and patient expectations. Using a descriptive approach, the influence of in-patient nursing service on patient satisfaction was analyzed. Research data were collected through observation and questionnaires addressed to the patients. The results of the study lead to a conclusion that patients were satisfied with the in-patient nursing care they received. It is suggested that the hospital improve their responsiveness to patient complaints, provide information in simple and easy to understand language, improve the skills of medical personnel by providing regular education and training, improve patient safety and trust, improve service personnel skills such as knowledge in using disease diagnostic tools, hospitality skills, and communication skills.","PeriodicalId":296615,"journal":{"name":"Business Innovation and Entrepreneurship Journal","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128931134","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}
The present study is aimed at examining the influence of incentives and work disciplines on employee performance both partially and simultaneously in Cilegon, Indonesia. 31 of 102 Citangkil district officials were selected as sample respondents using Slovin’s formula. Based on the measurement scale on each item questionnaire, that the respondents were very disciplined and had good performance. The results of hypothesis testing show that incentives and work disciplines had influene on employee performance both partially and simultaneously. It can be concluded that the better the incentives, the better employee performance and that more disciplined the employees, the better their performance.
{"title":"Pengaruh Insentif dan Disiplin Kerja terhadap Kinerja Pegawai pada Kecamatan Citangkil Kota Cilegon","authors":"A. Rozi","doi":"10.35899/biej.v1i2.56","DOIUrl":"https://doi.org/10.35899/biej.v1i2.56","url":null,"abstract":"The present study is aimed at examining the influence of incentives and work disciplines on employee performance both partially and simultaneously in Cilegon, Indonesia. 31 of 102 Citangkil district officials were selected as sample respondents using Slovin’s formula. Based on the measurement scale on each item questionnaire, that the respondents were very disciplined and had good performance. The results of hypothesis testing show that incentives and work disciplines had influene on employee performance both partially and simultaneously. It can be concluded that the better the incentives, the better employee performance and that more disciplined the employees, the better their performance.","PeriodicalId":296615,"journal":{"name":"Business Innovation and Entrepreneurship Journal","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114333047","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}
The unemployment rate in Indonesia continues to increase. This is one of the main problems of economic development in Indonesia. According to BPS data, in November 2017, the unemployment rate in Indonesia reached 5.50% while economic growth in the third quarter of the same year was 5.03%, an increase from 4.79% in 2014 which is the lowest growth in the last six years. Higher education institutions (HEIs) play an important role in building national characters including the entrepreneurship character, which can be an answer to the question of unemployment. In this respect, HEIs are expected to contribute to bring about productive and innovative entrepreneurs who can seize opportunities in various fields such as agriculture, fishery, industry, farming, and services.
{"title":"Membentuk Karakter Enterperneurship Untuk Mahasiswa Dalam Mata Kuliah Kewirausahaan","authors":"K. Ratnasari","doi":"10.35899/biej.v1i2.46","DOIUrl":"https://doi.org/10.35899/biej.v1i2.46","url":null,"abstract":"The unemployment rate in Indonesia continues to increase. This is one of the main problems of economic development in Indonesia. According to BPS data, in November 2017, the unemployment rate in Indonesia reached 5.50% while economic growth in the third quarter of the same year was 5.03%, an increase from 4.79% in 2014 which is the lowest growth in the last six years. Higher education institutions (HEIs) play an important role in building national characters including the entrepreneurship character, which can be an answer to the question of unemployment. In this respect, HEIs are expected to contribute to bring about productive and innovative entrepreneurs who can seize opportunities in various fields such as agriculture, fishery, industry, farming, and services.","PeriodicalId":296615,"journal":{"name":"Business Innovation and Entrepreneurship Journal","volume":"97 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121571858","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}
The present study is aimed at examining the influence of user involvement, user training and education, support of top management, and personal technical ability on the performance of accounting information system (AIS) at city-owned water company of Surakarta, at which some employees were selected purposively as the sample AIS users based on the criterion that that they have a one-year minimum work experience. The results of multiple regression analysis show that user involvement, support of top management, and personal technical ability had positive influence in AIS performance. Conversely, user training and education had no influence on AIS performance.
{"title":"Faktor-Faktor yang Mempengaruhi Kinerja Sistem Informasi Akuntansi pada Perumda Air Minum Pusat Kota Surakarta","authors":"Miftakul Jannah, Kartika Hendra Ts, R. Dewi","doi":"10.35899/biej.v1i2.58","DOIUrl":"https://doi.org/10.35899/biej.v1i2.58","url":null,"abstract":"The present study is aimed at examining the influence of user involvement, user training and education, support of top management, and personal technical ability on the performance of accounting information system (AIS) at city-owned water company of Surakarta, at which some employees were selected purposively as the sample AIS users based on the criterion that that they have a one-year minimum work experience. The results of multiple regression analysis show that user involvement, support of top management, and personal technical ability had positive influence in AIS performance. Conversely, user training and education had no influence on AIS performance. \u0000","PeriodicalId":296615,"journal":{"name":"Business Innovation and Entrepreneurship Journal","volume":"201 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122029004","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}
Tujuan dari penelitian ini adalah mengembangkan dan memvariasikan rasa dodol namun tetap diminati masyaratkat. Di beberapa tempat oleh-oleh sekitar Garut, belum di temukan variasi dodol dengan bahan dasar makanan pokok tradisional. Pencampuran bahan baku dodol dengan talas menghasilkan dodol talas dengan rasa yang legit dan tekstur yang khas. Dodol talas kemudian dikemas sedemikian rupa sehingga dapat dinikmati dalam satu gigitan (one bite dodol). Selain bentuknya yang unik, dodol talas ini memiliki kandungan gizi yang lebih tinggi. Karena, dalam 100 gram talas mengandung 1,9 gram protein. Proses pembuatan dodol talas diawali dengan mendidihkan santan kental sebanyak 800ml dan dicampur dengan garam dan mentega. Kemudian ditambahkan 1kg gula putih dan 1kg gula merah. Selama proses pembuatan, adonan harus terus-menerus diaduk perlahan. Setelah agak mengental, kemudian masukkan 1kg tepung ketan yang telah disaring. Tambahkan 1kg talas yang sudah direbus dan dihaluskan. Adonan ini terus-menerus diaduk di atas api kecil. Terakhir, tambahkan 2 sachet susu kental manis dan pasta talas secukupnya. Adonan diaduk hingga mengental, kemudian didinginkan selama 24jam. Setelah adonan dingin, adonan kemudian dipotong-potong dan dikemas. Dengan komposisi bahan-bahan tersebut, dodol yang dihasilkan kurang lebih seberat 2,5kg. dodol kemudian dipotong dan dikemas menjadi sebanyak 50 kemasan dengan masing-masing kemasan berisi 10 butir dodol.
{"title":"Olga Talas (Dodol Garut Berbahan Dasar Talas)","authors":"Dalfa Darul Wasilah, Putri Paransucia, Irfan Mariana Akbar, Irma Fitria Amalia","doi":"10.35899/biej.v1i2.16","DOIUrl":"https://doi.org/10.35899/biej.v1i2.16","url":null,"abstract":"Tujuan dari penelitian ini adalah mengembangkan dan memvariasikan rasa dodol namun tetap diminati masyaratkat. Di beberapa tempat oleh-oleh sekitar Garut, belum di temukan variasi dodol dengan bahan dasar makanan pokok tradisional. Pencampuran bahan baku dodol dengan talas menghasilkan dodol talas dengan rasa yang legit dan tekstur yang khas. Dodol talas kemudian dikemas sedemikian rupa sehingga dapat dinikmati dalam satu gigitan (one bite dodol). Selain bentuknya yang unik, dodol talas ini memiliki kandungan gizi yang lebih tinggi. Karena, dalam 100 gram talas mengandung 1,9 gram protein. Proses pembuatan dodol talas diawali dengan mendidihkan santan kental sebanyak 800ml dan dicampur dengan garam dan mentega. Kemudian ditambahkan 1kg gula putih dan 1kg gula merah. Selama proses pembuatan, adonan harus terus-menerus diaduk perlahan. Setelah agak mengental, kemudian masukkan 1kg tepung ketan yang telah disaring. Tambahkan 1kg talas yang sudah direbus dan dihaluskan. Adonan ini terus-menerus diaduk di atas api kecil. Terakhir, tambahkan 2 sachet susu kental manis dan pasta talas secukupnya. Adonan diaduk hingga mengental, kemudian didinginkan selama 24jam. Setelah adonan dingin, adonan kemudian dipotong-potong dan dikemas. Dengan komposisi bahan-bahan tersebut, dodol yang dihasilkan kurang lebih seberat 2,5kg. dodol kemudian dipotong dan dikemas menjadi sebanyak 50 kemasan dengan masing-masing kemasan berisi 10 butir dodol.","PeriodicalId":296615,"journal":{"name":"Business Innovation and Entrepreneurship Journal","volume":"562 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116175035","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}
S. Susriyanti, Fitri Yeni, Riche Fermayani, E. H. Harahap
Pelita Kita is a trading company that sells woods, windows frame, doors, panels and various types of processed woods. Using environmental analysis, the present study seeks to examine the formulation of business strategy as an effort to create a competitive advantage. Data were collected through interviews and questionnaires and then analyzed using the following matrices: IFE, EFE, CPM, TOWS, IE, and SPACE. The results of analysis revealed that the studied company may employ some alternative strategies such as market penetration and market development to compete. It is also concluded that market penetration is more preferable because it has a greater total value of attraction compared to other strategies.
{"title":"Analyzing The Formulation of Business Strategy of Pelita Kita Trading Company","authors":"S. Susriyanti, Fitri Yeni, Riche Fermayani, E. H. Harahap","doi":"10.35899/biej.v1i2.53","DOIUrl":"https://doi.org/10.35899/biej.v1i2.53","url":null,"abstract":"Pelita Kita is a trading company that sells woods, windows frame, doors, panels and various types of processed woods. Using environmental analysis, the present study seeks to examine the formulation of business strategy as an effort to create a competitive advantage. Data were collected through interviews and questionnaires and then analyzed using the following matrices: IFE, EFE, CPM, TOWS, IE, and SPACE. The results of analysis revealed that the studied company may employ some alternative strategies such as market penetration and market development to compete. It is also concluded that market penetration is more preferable because it has a greater total value of attraction compared to other strategies.","PeriodicalId":296615,"journal":{"name":"Business Innovation and Entrepreneurship Journal","volume":"111 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114061928","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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