Pub Date : 2017-06-30DOI: 10.17306/J.NPT.2017.2.20
D. Grabek-Lejko, M. Kluz
There is growing demand for unprocessed or minimally processed food products without chemical preservatives. This tendency can also be observed in seafood. Therefore, traditional methods of preservation are being replaced by modern ones, e.g. biopreservation. Biopreservation is the use of non-pathogenic microorganisms and/or their metabolites to improve microbiological safety and extend the shelf life of foods. Lactic acid bacteria (LAB) and products of their metabolism, such as bacteriocins, organic acids, hydrogen peroxide, diacetyl and carbon dioxide can be successfully used as biopreservatives. LAB inhibit the growth of pathogenic and food-spoiling bacteria, keep food fresh and extend its shelf life. About 20 years ago research began on the use of bacteria in non-fermented products such as fish and seafood, where sensory changes and nutrient modifications cannot occur. This article describes the latest reports on the use of these substances to preserve fish and fishery products, especially to provide protection from pathogenic bacteria Listeria monocytogenes. Moreover, the article presents methods of dosage into foods and synergistic combinations with other methods of food preservation.
{"title":"Lactic acid bacteria and their metabolites – potential biopreservatives in fish and seafood","authors":"D. Grabek-Lejko, M. Kluz","doi":"10.17306/J.NPT.2017.2.20","DOIUrl":"https://doi.org/10.17306/J.NPT.2017.2.20","url":null,"abstract":"There is growing demand for unprocessed or minimally processed food products without chemical preservatives. This tendency can also be observed in seafood. Therefore, traditional methods of preservation are being replaced by modern ones, e.g. biopreservation. Biopreservation is the use of non-pathogenic microorganisms and/or their metabolites to improve microbiological safety and extend the shelf life of foods. Lactic acid bacteria (LAB) and products of their metabolism, such as bacteriocins, organic acids, hydrogen peroxide, diacetyl and carbon dioxide can be successfully used as biopreservatives. LAB inhibit the growth of pathogenic and food-spoiling bacteria, keep food fresh and extend its shelf life. About 20 years ago research began on the use of bacteria in non-fermented products such as fish and seafood, where sensory changes and nutrient modifications cannot occur. This article describes the latest reports on the use of these substances to preserve fish and fishery products, especially to provide protection from pathogenic bacteria Listeria monocytogenes. Moreover, the article presents methods of dosage into foods and synergistic combinations with other methods of food preservation.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124176994","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 : 2017-06-30DOI: 10.17306/J.NPT.2017.2.11
J. Kobus‐Cisowska, E. Flaczyk, Paweł Juszczak, D. Kmiecik, Bartosz Kulczyński, M. Grdeń, J. Piechocka
Background. At present ginkgo biloba (Ginkgo biloba L.) is being widely researched. Its multidirectional impact on the nervous and cardiovascular system was proved by numerous pharmacological investigations and clinical trials. The ginkgo green leaf extract, which is produced in a strictly defined manner, is widely used in pharmacology. The aim of the study was to assess the influence of different extractants on the content of bilobalide and ginkgolides in extracts made from dried yellow and green ginkgo tree leaves. Material and methods. Dried green and yellow ginkgo tree leaves were chemically analysed. This material was extracted with water, acetone and ethyl alcohol. The content of ginkgolides and bilobalide in the extracts was measured by means of High Performance Liquid Chromatography (HPLC Agilent 1100 with Diode Array Detector). The compounds under analysis were identified by comparison with the reference substance. Results. The analysis revealed that the content of bilobalide and ginkgolides in the maidenhair tree extracts depended on the extraction method and type of leaves. There was higher overall content of terpenoids in ethanol extracts from green leaves. Bilobalide was the predominant terpenoid in the yellow leaf extracts, whereas ginkgolides A and B were predominant in the green leaf extract. There was no ginkgolide C in the ginkgo extracts under analysis. Conclusions. The research proved the influence of the vegetation period and the extraction conditions on the content of bilobalide and ginkgolides in the ginkgo tree leaf extracts.
{"title":"The influence of the vegetation period on the content of bilobalide and ginkgolides in ginkgo biloba (Ginkgo biloba L.) leaf extracts","authors":"J. Kobus‐Cisowska, E. Flaczyk, Paweł Juszczak, D. Kmiecik, Bartosz Kulczyński, M. Grdeń, J. Piechocka","doi":"10.17306/J.NPT.2017.2.11","DOIUrl":"https://doi.org/10.17306/J.NPT.2017.2.11","url":null,"abstract":"Background. At present ginkgo biloba (Ginkgo biloba L.) is being widely researched. Its multidirectional impact on the nervous and cardiovascular system was proved by numerous pharmacological investigations and clinical trials. The ginkgo green leaf extract, which is produced in a strictly defined manner, is widely used in pharmacology. The aim of the study was to assess the influence of different extractants on the content of bilobalide and ginkgolides in extracts made from dried yellow and green ginkgo tree leaves. Material and methods. Dried green and yellow ginkgo tree leaves were chemically analysed. This material was extracted with water, acetone and ethyl alcohol. The content of ginkgolides and bilobalide in the extracts was measured by means of High Performance Liquid Chromatography (HPLC Agilent 1100 with Diode Array Detector). The compounds under analysis were identified by comparison with the reference substance. Results. The analysis revealed that the content of bilobalide and ginkgolides in the maidenhair tree extracts depended on the extraction method and type of leaves. There was higher overall content of terpenoids in ethanol extracts from green leaves. Bilobalide was the predominant terpenoid in the yellow leaf extracts, whereas ginkgolides A and B were predominant in the green leaf extract. There was no ginkgolide C in the ginkgo extracts under analysis. Conclusions. The research proved the influence of the vegetation period and the extraction conditions on the content of bilobalide and ginkgolides in the ginkgo tree leaf extracts.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124042558","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 : 2017-06-30DOI: 10.17306/J.NPT.2017.2.15
T. Dudek
{"title":"A study on Subcarpathian Voivodeship inhabitants’ preferences concerning leisure time in forests","authors":"T. Dudek","doi":"10.17306/J.NPT.2017.2.15","DOIUrl":"https://doi.org/10.17306/J.NPT.2017.2.15","url":null,"abstract":"","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"146 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123071575","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 : 2017-06-30DOI: 10.17306/J.NPT.2017.2.14
D. Dinh, C. T. Dinh, C. Minh
{"title":"A study on the possibility to use pheromone traps to control the diamondback moth [Plutella xylostella (L.)] – a cabbage pest in Hanoi, Vietnam","authors":"D. Dinh, C. T. Dinh, C. Minh","doi":"10.17306/J.NPT.2017.2.14","DOIUrl":"https://doi.org/10.17306/J.NPT.2017.2.14","url":null,"abstract":"","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"298 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128453150","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 : 2017-06-30DOI: 10.17306/J.NPT.2017.2.12
R. Stanisławczyk, M. Rudy
Background. Cooling and freezing are the most popular methods of meat and fat preservation. During cooling low temperatures do not destroy the structure of meat and fatty tissue or cause big changes in their quality. The freezing of meat and fat causes changes in their quality, which are directly connected with the freezing process followed by frozen storage. The aim of the study was to analyse changes in selected physicochemical properties of horse meat and fat during cold and frozen storage. Material and methods. Samples of the longest dorsal muscle and neck fat collected from 16 horse semi-carcasses were used as the research material. One batch of the meat samples was subjected to laboratory analyses after 48 and 120 h of cold storage. The other three batches were frozen and stored for 1, 3 and 6 months at a temperature of –22°C. Results. The extension of frozen storage of horse meat to 3 months (directly after defrosting) caused colour brightening and reduced thermal dripping, in comparison with the cold-stored raw material. Further extension of storage to 6 months decreased the meat quality by darkening its colour and caused greater thawing dripping (no statistically significant differences) with simultaneous improvement of thermal dripping. There were statistically significant differences both in peroxide and acid values for cold-stored and frozen neck fat. The values increased during freezing and frozen storage. Conclusions. The study showed that the time of cold and frozen storage determined physicochemical properties of horse meat and fat. Therefore, it seems appropriate to conduct further research on changes in physicochemical properties of horse meat and fat stored under cooling conditions in modified atmosphere.
{"title":"Changes in selected physicochemical properties of horse meat and fat during cold and frozen storage","authors":"R. Stanisławczyk, M. Rudy","doi":"10.17306/J.NPT.2017.2.12","DOIUrl":"https://doi.org/10.17306/J.NPT.2017.2.12","url":null,"abstract":"Background. Cooling and freezing are the most popular methods of meat and fat preservation. During cooling low temperatures do not destroy the structure of meat and fatty tissue or cause big changes in their quality. The freezing of meat and fat causes changes in their quality, which are directly connected with the freezing process followed by frozen storage. The aim of the study was to analyse changes in selected physicochemical properties of horse meat and fat during cold and frozen storage. Material and methods. Samples of the longest dorsal muscle and neck fat collected from 16 horse semi-carcasses were used as the research material. One batch of the meat samples was subjected to laboratory analyses after 48 and 120 h of cold storage. The other three batches were frozen and stored for 1, 3 and 6 months at a temperature of –22°C. Results. The extension of frozen storage of horse meat to 3 months (directly after defrosting) caused colour brightening and reduced thermal dripping, in comparison with the cold-stored raw material. Further extension of storage to 6 months decreased the meat quality by darkening its colour and caused greater thawing dripping (no statistically significant differences) with simultaneous improvement of thermal dripping. There were statistically significant differences both in peroxide and acid values for cold-stored and frozen neck fat. The values increased during freezing and frozen storage. Conclusions. The study showed that the time of cold and frozen storage determined physicochemical properties of horse meat and fat. Therefore, it seems appropriate to conduct further research on changes in physicochemical properties of horse meat and fat stored under cooling conditions in modified atmosphere.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126287732","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 : 2017-06-30DOI: 10.17306/J.NPT.2017.2.19
S. Świerczyński, A. Malinowska, M. Golcz-Polaszewska
Background. There are few studies comparing the growth of ornamental trees obtained with different propagation methods. Producers compete by using the propagation methods that result in better growth of trees in the nursery. The aim of the experiment was to compare how two propagation methods influenced the growth of ‘Purpurea’ silver birch (Betula pendula Roth) trees. Material and methods. Trees propagated by traditional grafting and with the in vitro tissue culture method were under observation for a few years. The height and diameter of the trunk, the length and diameter of side shoots and the fresh weight of the plants were measured. Results. The birch trees obtained by grafting were characterised by a bigger trunk diameter. Those propagated with the in vitro tissue culture method had more lateral shoots, which were longer. Regardless of the propagation method, the trees did not differ significantly in height, diameter of lateral shoots or fresh weight. Conclusions. Both propagation methods were equally good and they can be used in nursery practice. However, it is necessary to estimate the cost of production to choose the less expensive propagation method.
{"title":"A Comparison of the Growth of the ‘Purpurea’ Silver Birch Cultivar (Betula pendula Roth) Propagated by Grafting and with the in Vitro Culture Method","authors":"S. Świerczyński, A. Malinowska, M. Golcz-Polaszewska","doi":"10.17306/J.NPT.2017.2.19","DOIUrl":"https://doi.org/10.17306/J.NPT.2017.2.19","url":null,"abstract":"Background. There are few studies comparing the growth of ornamental trees obtained with different propagation methods. Producers compete by using the propagation methods that result in better growth of trees in the nursery. The aim of the experiment was to compare how two propagation methods influenced the growth of ‘Purpurea’ silver birch (Betula pendula Roth) trees. Material and methods. Trees propagated by traditional grafting and with the in vitro tissue culture method were under observation for a few years. The height and diameter of the trunk, the length and diameter of side shoots and the fresh weight of the plants were measured. Results. The birch trees obtained by grafting were characterised by a bigger trunk diameter. Those propagated with the in vitro tissue culture method had more lateral shoots, which were longer. Regardless of the propagation method, the trees did not differ significantly in height, diameter of lateral shoots or fresh weight. Conclusions. Both propagation methods were equally good and they can be used in nursery practice. However, it is necessary to estimate the cost of production to choose the less expensive propagation method.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133931575","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 : 2017-06-30DOI: 10.17306/J.NPT.2017.2.17
Małgorzata Sieradzka, J. Kołodziejczyk-Czepas, P. Nowak
{"title":"Not only a flavour – the pleiotropic bioactivity of vanillic acid","authors":"Małgorzata Sieradzka, J. Kołodziejczyk-Czepas, P. Nowak","doi":"10.17306/J.NPT.2017.2.17","DOIUrl":"https://doi.org/10.17306/J.NPT.2017.2.17","url":null,"abstract":"","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"73 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116064047","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 : 2017-06-30DOI: 10.17306/J.NPT.2017.2.13
A. Milczarek, M. Osek
Background. The nutrition of chickens is an important factor which influences not only rearing indicators but also the quality of meat, including its nutritional value. The aim of the study was to determine the content of basic nutrients (protein, fat, ash) and the energy value in the muscles and liver of chickens fed mixtures with faba bean. Milczarek, A., Osek, M. (2017). Wartość odżywcza wybranych elementów jadalnych tuszek kurcząt brojlerów żywionych mieszankami z bobikiem. Nauka Przyr. Technol., 11, 2, 135–144. http://dx.doi.org/10.17306/J.NPT. 00196 144 Material and methods. The experiment was conducted in a two-factor design on four groups (N1, N2, W1, W2) of broiler chickens. The birds were fed a mixture of maize and soybean with the following shares of low-tannin beans: 8/15% (group N1) and 16/22% (group N2), in Starter/ /Grower mixtures, respectively, and they were fed mixtures with the same shares of high-tannin faba beans in groups W1 and W2. The chickens were reared for 5 weeks. Next, 12 standardised birds were chosen from each group and they were slaughtered. Samples of chickens’ muscles and liver were collected during the slaughter analysis in order to measure the content of basic nutrients and calculate the energy value. Results. The nutrition did not affect the slaughter yield, the share of breast and leg muscles or hearts and stomachs in chicken carcasses. However, it significantly (P < 0.05) modified the share of skin with subcutaneous fat and total edible viscera, including the liver. The higher share of faba bean (regardless of the content of tannins) decreased the share of skin with subcutaneous fat, but it simultaneously increased the share of the liver. The breast muscles of the birds fed mixtures with a higher proportion of faba bean (regardless of the variety) contained significantly less protein and more intramuscular fat (P < 0.05), whereas the leg muscles had higher content of crude ash (P < 0.05). The feeding model did not affect the content of the abovementioned components in the liver or the energy value of edible elements assessed. Conclusion. To sum up, faba bean (regardless of the variety) can be recommended for feeding broiler chickens, even at the respective proportion of 16/22% in the Starter/Grower mixtures, because it does not affect most meat and liver nutritional value parameters.
{"title":"The nutritive value of edible elements of the carcasses of broiler chickens fed mixtures with faba bean","authors":"A. Milczarek, M. Osek","doi":"10.17306/J.NPT.2017.2.13","DOIUrl":"https://doi.org/10.17306/J.NPT.2017.2.13","url":null,"abstract":"Background. The nutrition of chickens is an important factor which influences not only rearing indicators but also the quality of meat, including its nutritional value. The aim of the study was to determine the content of basic nutrients (protein, fat, ash) and the energy value in the muscles and liver of chickens fed mixtures with faba bean. Milczarek, A., Osek, M. (2017). Wartość odżywcza wybranych elementów jadalnych tuszek kurcząt brojlerów żywionych mieszankami z bobikiem. Nauka Przyr. Technol., 11, 2, 135–144. http://dx.doi.org/10.17306/J.NPT. 00196 144 Material and methods. The experiment was conducted in a two-factor design on four groups (N1, N2, W1, W2) of broiler chickens. The birds were fed a mixture of maize and soybean with the following shares of low-tannin beans: 8/15% (group N1) and 16/22% (group N2), in Starter/ /Grower mixtures, respectively, and they were fed mixtures with the same shares of high-tannin faba beans in groups W1 and W2. The chickens were reared for 5 weeks. Next, 12 standardised birds were chosen from each group and they were slaughtered. Samples of chickens’ muscles and liver were collected during the slaughter analysis in order to measure the content of basic nutrients and calculate the energy value. Results. The nutrition did not affect the slaughter yield, the share of breast and leg muscles or hearts and stomachs in chicken carcasses. However, it significantly (P < 0.05) modified the share of skin with subcutaneous fat and total edible viscera, including the liver. The higher share of faba bean (regardless of the content of tannins) decreased the share of skin with subcutaneous fat, but it simultaneously increased the share of the liver. The breast muscles of the birds fed mixtures with a higher proportion of faba bean (regardless of the variety) contained significantly less protein and more intramuscular fat (P < 0.05), whereas the leg muscles had higher content of crude ash (P < 0.05). The feeding model did not affect the content of the abovementioned components in the liver or the energy value of edible elements assessed. Conclusion. To sum up, faba bean (regardless of the variety) can be recommended for feeding broiler chickens, even at the respective proportion of 16/22% in the Starter/Grower mixtures, because it does not affect most meat and liver nutritional value parameters.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"2010 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127340426","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 : 2017-06-30DOI: 10.17306/J.NPT.2017.2.16
E. Iwańska, B. Mikołajczak, B. Grześ, A. Spychaj, E. Pospiech
{"title":"The effect of the cooling rate on the glycolysis and tenderness of the pork LTL muscle","authors":"E. Iwańska, B. Mikołajczak, B. Grześ, A. Spychaj, E. Pospiech","doi":"10.17306/J.NPT.2017.2.16","DOIUrl":"https://doi.org/10.17306/J.NPT.2017.2.16","url":null,"abstract":"","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122267872","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 : 2017-06-30DOI: 10.17306/J.NPT.2017.2.18
D. Adamska, Cezary Kowalczyk
{"title":"GIS Analysis and Statistical Methods of Tree Location – a Case Study of Jakubowo park","authors":"D. Adamska, Cezary Kowalczyk","doi":"10.17306/J.NPT.2017.2.18","DOIUrl":"https://doi.org/10.17306/J.NPT.2017.2.18","url":null,"abstract":"","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"45 9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125697594","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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