Pub Date : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.38-40
Y. Kunto
This study examines child malnutrition reduction in Indonesia and whether it was due to improved nutrition in younger cohorts or reversal of malnutrition in older cohorts. Data were from five Indonesian Family Life Survey (IFLS) waves 1993–2015, comprising 59,973 observations from 29,073 children aged 0–19 years. This study used logit models to perform linear decomposition. The results show cohort replacement (AOR=0.992, p<0.01) and intracohort change (AOR=0.979, p<0.01) reduce stunting. However, these effects do not protect younger cohorts from being overweight (AOR=1.073, p<0.01) or prevent older cohorts from thinness (AOR=1.009, p< 0.01). In conclusion, there are cohort effects on child malnutrition reduction in Indonesia.
{"title":"Understanding Child Malnutrition Reduction in Indonesia Children Aged 0‒19 Years: A Linear Decomposition Approach","authors":"Y. Kunto","doi":"10.25182/jgp.2023.18.supp.1.38-40","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.38-40","url":null,"abstract":"This study examines child malnutrition reduction in Indonesia and whether it was due to improved nutrition in younger cohorts or reversal of malnutrition in older cohorts. Data were from five Indonesian Family Life Survey (IFLS) waves 1993–2015, comprising 59,973 observations from 29,073 children aged 0–19 years. This study used logit models to perform linear decomposition. The results show cohort replacement (AOR=0.992, p<0.01) and intracohort change (AOR=0.979, p<0.01) reduce stunting. However, these effects do not protect younger cohorts from being overweight (AOR=1.073, p<0.01) or prevent older cohorts from thinness (AOR=1.009, p< 0.01). In conclusion, there are cohort effects on child malnutrition reduction in Indonesia.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 19","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139141469","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 aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.
{"title":"Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast","authors":"Edwin Hadrian, Desak Putu Ariska Pradnya Dewi, Adinda Kurnia Citragumilang, Patricia Agustina Manan, Sandrina Sandrina","doi":"10.25182/jgp.2023.18.supp.1.58-60","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.58-60","url":null,"abstract":"This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%, 3.56%, and 3.83%, and titratable acidity values of 0.09%, 0.25%, and 0.2%. Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified several volatile compounds, including alcohols, organic acids, alkanes, and esters. The alcohol group comprised of 20.28%, 61.57% and 34.54%, organic acids 25.5%,14.2%, 20.94%, alkanes 0.69%, 4.44%, 30.61% and esters 2.19%, 12.67%, 6.64% respectively. Fermentation in the production process of black sapote wine has been successful based on its acidity and volatile compound profile.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 6","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137531","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 : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.75-77
Khoirul Anwar, D. H. Maskar, Irene Nuariza Prasetyo, Intan Kusumawati
This study aimed to assess how people perceive tempeh. The study was conducted using an online self-administered questionnaire among 340 respondents aged between 11 and 58 years. The results showed that respondents perceived tempeh as an Indonesian cultural food (97.70%), a highly nutritious food (99.41%), and a superfood (86.47%), and 51.76% of respondents consumed 50 g of tempeh daily. Most respondents perceived tempeh to have economic impact (91.7%) and used it as a food for celebrations (95.29%), and there was no significant differences between generations (p<0.05). The conclusion is that tempeh is perceived as an Indonesian cultural food that has cultural, economic, and nutritional value.
{"title":"Tempeh as a Cultural Heritage in Indonesia: Intergenerational Perception","authors":"Khoirul Anwar, D. H. Maskar, Irene Nuariza Prasetyo, Intan Kusumawati","doi":"10.25182/jgp.2023.18.supp.1.75-77","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.75-77","url":null,"abstract":"This study aimed to assess how people perceive tempeh. The study was conducted using an online self-administered questionnaire among 340 respondents aged between 11 and 58 years. The results showed that respondents perceived tempeh as an Indonesian cultural food (97.70%), a highly nutritious food (99.41%), and a superfood (86.47%), and 51.76% of respondents consumed 50 g of tempeh daily. Most respondents perceived tempeh to have economic impact (91.7%) and used it as a food for celebrations (95.29%), and there was no significant differences between generations (p<0.05). The conclusion is that tempeh is perceived as an Indonesian cultural food that has cultural, economic, and nutritional value.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 29","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137983","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 : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.108-110
Nila Kusumawaty, Ahmad Sulaeman, S. Marliyati, Noer Laily, Holif Fitriyah
This study aimed to analyze the effect of semangit tempeh cookies on Mid-Upper Arm Circumference (MUAC), Hemoglobin (Hb), and Serum Ferritin (SF) of pregnant women with Chronic Energy Deficiency (CED) in Lebak, Banten. The study included 47 pregnant women with MUAC<23.5 cm who were divided into Control Group (CG) (n=22) and Intervention Group (TSG) (n=25). The mean increase in MUAC in the intervention group was 0.72±0.97 cm, while that in the control group was 0.75±1.23 cm (p>0.05), and there was an increase in hemoglobin levels of 0.84 mg/dL in the control group and 0.18 mg in the intervention group. The level of adherence to consumption of semangit tempeh cookies in the intervention group was lower than in the control group (p>0.05). The supplemental feeding of semangit tempeh cookies to pregnant women in intervention group did not have a significant effect on MUAC, Hb and serum ferritin compared to control group.
{"title":"The Effect of Semangit Tempeh Cookies on MUAC, Hb, and Serum Ferritin in Pregnant Women with CED","authors":"Nila Kusumawaty, Ahmad Sulaeman, S. Marliyati, Noer Laily, Holif Fitriyah","doi":"10.25182/jgp.2023.18.supp.1.108-110","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.108-110","url":null,"abstract":"This study aimed to analyze the effect of semangit tempeh cookies on Mid-Upper Arm Circumference (MUAC), Hemoglobin (Hb), and Serum Ferritin (SF) of pregnant women with Chronic Energy Deficiency (CED) in Lebak, Banten. The study included 47 pregnant women with MUAC<23.5 cm who were divided into Control Group (CG) (n=22) and Intervention Group (TSG) (n=25). The mean increase in MUAC in the intervention group was 0.72±0.97 cm, while that in the control group was 0.75±1.23 cm (p>0.05), and there was an increase in hemoglobin levels of 0.84 mg/dL in the control group and 0.18 mg in the intervention group. The level of adherence to consumption of semangit tempeh cookies in the intervention group was lower than in the control group (p>0.05). The supplemental feeding of semangit tempeh cookies to pregnant women in intervention group did not have a significant effect on MUAC, Hb and serum ferritin compared to control group.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 26","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139138126","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 research aims to evaluate the effect of multiple-micronutrient fortification, baking temperature, and baking time on the sensory acceptance of butter cookies. Unfortified and fortified cookies with 3.2% (w/w) multiple-micronutrient mix were baked with different treatments: 170°C for 15 minutes and 190 °C for 9 minutes. Untrained adult female panelists (n=50) did a sensory test using a 9-point hedonic scale. Interaction between treatments significantly affected texture and aroma (p<0.05). Cookies fortified with micronutrients baked at 190°C had a lower mean hedonic score for texture (5.90±1.91) and aroma (6.54±1.61) among other treatments (p<0.05). These findings indicate that micronutrient fortification and baking profile affect the aroma and texture acceptance of butter cookies.
{"title":"Effects of Micronutrient Fortification, Baking Temperature, and Baking Time on Sensory Acceptance of Butter Cookies","authors":"Widya Indriani, Fammela Sebastian, Siti Muslimatun","doi":"10.25182/jgp.2023.18.supp.1.61-63","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.61-63","url":null,"abstract":"This research aims to evaluate the effect of multiple-micronutrient fortification, baking temperature, and baking time on the sensory acceptance of butter cookies. Unfortified and fortified cookies with 3.2% (w/w) multiple-micronutrient mix were baked with different treatments: 170°C for 15 minutes and 190 °C for 9 minutes. Untrained adult female panelists (n=50) did a sensory test using a 9-point hedonic scale. Interaction between treatments significantly affected texture and aroma (p<0.05). Cookies fortified with micronutrients baked at 190°C had a lower mean hedonic score for texture (5.90±1.91) and aroma (6.54±1.61) among other treatments (p<0.05). These findings indicate that micronutrient fortification and baking profile affect the aroma and texture acceptance of butter cookies.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 47","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139139949","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 : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.41-42
Ai Nurhayati Nurhayati, Anggi Yustiani, Rita Patriasih, Ai Mahmudatusaadah
This study aimed to determine daily protein intake levels in stunted toddlers. This study involved 64 mothers of stunted toddlers aged 1‒5 years. Daily protein intake was assessed using the semi-quantitative Food Frequency Questionnaire (FFQ). The results show that children aged 1‒3 years had a moderate category of protein intake of 18.9±8.4 g. Meanwhile, children aged 4‒5 years had a less good category of protein intake of 20.0±6.3 g.
{"title":"Daily Protein Intake among Stunted Toddlers in Cimahi, Indonesia","authors":"Ai Nurhayati Nurhayati, Anggi Yustiani, Rita Patriasih, Ai Mahmudatusaadah","doi":"10.25182/jgp.2023.18.supp.1.41-42","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.41-42","url":null,"abstract":"This study aimed to determine daily protein intake levels in stunted toddlers. This study involved 64 mothers of stunted toddlers aged 1‒5 years. Daily protein intake was assessed using the semi-quantitative Food Frequency Questionnaire (FFQ). The results show that children aged 1‒3 years had a moderate category of protein intake of 18.9±8.4 g. Meanwhile, children aged 4‒5 years had a less good category of protein intake of 20.0±6.3 g.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 79","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139139127","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 : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.73-74
A. Syafiq, S. Fikawati
This study aimed to describe when the effects of the pandemic on food security started to be felt by families in Jakarta (urban area) and Depok (semi-urban area). A cross-sectional survey was conducted among 517 respondents. Data were collected using an online questionnaire. The study revealed that effects of economic decline, reduced purchasing power, and increased food prices occurred early during the pandemic. Those living in semi-urban areas were affected earlier than those living in urban areas. However, more semi-urban families perceived that they were prepared to face food shortage during the pandemic. It is recommended to consider these results for public health nutrition program in food security and disaster.
{"title":"The Impact of the COVID-19 Pandemic on Food Security at the Household Level: Cross-Sectional Survey in Jakarta and Depok, Indonesia","authors":"A. Syafiq, S. Fikawati","doi":"10.25182/jgp.2023.18.supp.1.73-74","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.73-74","url":null,"abstract":"This study aimed to describe when the effects of the pandemic on food security started to be felt by families in Jakarta (urban area) and Depok (semi-urban area). A cross-sectional survey was conducted among 517 respondents. Data were collected using an online questionnaire. The study revealed that effects of economic decline, reduced purchasing power, and increased food prices occurred early during the pandemic. Those living in semi-urban areas were affected earlier than those living in urban areas. However, more semi-urban families perceived that they were prepared to face food shortage during the pandemic. It is recommended to consider these results for public health nutrition program in food security and disaster.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 7","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139140801","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 : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.46-48
Widya Astuti, F. S. P. Prameswari, D. S. Rosdiana, Ahdiyatul Fauza, Hurry Mega Insani
This study aimed to determine the association between Dietary Diversity Scores (DDS) and nutritional status among adolescent girls with anemia. Seventy-one adolescent girls aged 15−17 years from high schools in Bandung were selected using Probability Proportional to Size (PPS). The data on the sociodemographic characteristics, health and nutritional status, and DDS of the subjects were collected. Results showed that the mean DDS was classified as high. There was no significant association between DDS and BMI-for-age Z-score (BAZ) and Waist-Hip Ratio (WHR) in adolescent girls with anemia (p>0.05). Therefore, DDS was not associated with nutritional status in adolescent girls with anemia.
{"title":"Dietary Diversity Score and Nutritional Status of Adolescent Girls with Anemia in Bandung Region","authors":"Widya Astuti, F. S. P. Prameswari, D. S. Rosdiana, Ahdiyatul Fauza, Hurry Mega Insani","doi":"10.25182/jgp.2023.18.supp.1.46-48","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.46-48","url":null,"abstract":"This study aimed to determine the association between Dietary Diversity Scores (DDS) and nutritional status among adolescent girls with anemia. Seventy-one adolescent girls aged 15−17 years from high schools in Bandung were selected using Probability Proportional to Size (PPS). The data on the sociodemographic characteristics, health and nutritional status, and DDS of the subjects were collected. Results showed that the mean DDS was classified as high. There was no significant association between DDS and BMI-for-age Z-score (BAZ) and Waist-Hip Ratio (WHR) in adolescent girls with anemia (p>0.05). Therefore, DDS was not associated with nutritional status in adolescent girls with anemia.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 24","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137230","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 : 2023-12-30DOI: 10.25182/jgp.2023.18.supp.1.67-69
Elisa Julianti, Zulkifli Lubis, Adrian Hilman
The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p<0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p>0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.
{"title":"Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder","authors":"Elisa Julianti, Zulkifli Lubis, Adrian Hilman","doi":"10.25182/jgp.2023.18.supp.1.67-69","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.67-69","url":null,"abstract":"The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p<0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p>0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 11","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137713","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 investigated the antioxidant activity and lactic acid bacteria content of soy yoghurt with red dragon fruit substitution. Analysis included sensory evaluation, proximate analysis, quantification of antioxidant activity and estimation of total Lactic Acid Bacteria (LAB). Formula 3 with 35% red dragon fruit substitution was selected as the optimal formula. Proximate analysis showed water content of 92.75%, ash content of 0.23%, protein content of 0.48%, fat content of 3.08%, and carbohydrate content of 3.46%. The selected product had an increased antioxidant activity. In conclusion, soyghurt with red dragon fruit can increase the antioxidant activity of the product.
{"title":"Functional Properties of Soy Yoghurt with Red Dragon Fruit Substitution","authors":"Avliya Quratul Marjan, Nurul Mustika, Iin Fatmawati, Firlia Ayu Arini","doi":"10.25182/jgp.2023.18.supp.1.64-66","DOIUrl":"https://doi.org/10.25182/jgp.2023.18.supp.1.64-66","url":null,"abstract":"This study investigated the antioxidant activity and lactic acid bacteria content of soy yoghurt with red dragon fruit substitution. Analysis included sensory evaluation, proximate analysis, quantification of antioxidant activity and estimation of total Lactic Acid Bacteria (LAB). Formula 3 with 35% red dragon fruit substitution was selected as the optimal formula. Proximate analysis showed water content of 92.75%, ash content of 0.23%, protein content of 0.48%, fat content of 3.08%, and carbohydrate content of 3.46%. The selected product had an increased antioxidant activity. In conclusion, soyghurt with red dragon fruit can increase the antioxidant activity of the product.","PeriodicalId":41982,"journal":{"name":"Jurnal Gizi dan Pangan","volume":" 39","pages":""},"PeriodicalIF":0.2,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139137773","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：