首页 > 最新文献

Alexandria Journal of Food Science and Technology最新文献

英文 中文
Formuation and evaluation of novel nutritious fish snacks made from SandSmelt (Atherina boyeri) 新型营养鱼肉小吃的研制与评价
Pub Date : 2023-02-21 DOI: 10.21608/ajfs.2022.173478.1040
Rehab Mostafa
{"title":"Formuation and evaluation of novel nutritious fish snacks made from SandSmelt (Atherina boyeri)","authors":"Rehab Mostafa","doi":"10.21608/ajfs.2022.173478.1040","DOIUrl":"https://doi.org/10.21608/ajfs.2022.173478.1040","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126742569","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}
引用次数: 0
Peels of Some Citrus As a Source of Antioxidants in Different Vegetable Oils 柑桔皮作为不同植物油中抗氧化剂的来源
Pub Date : 2023-01-15 DOI: 10.21608/ajfs.2023.179123.1041
Hadeer Abd el-Hamid, M. Youssef, R. Attia, Hany Abo gharbia
{"title":"Peels of Some Citrus As a Source of Antioxidants in Different Vegetable Oils","authors":"Hadeer Abd el-Hamid, M. Youssef, R. Attia, Hany Abo gharbia","doi":"10.21608/ajfs.2023.179123.1041","DOIUrl":"https://doi.org/10.21608/ajfs.2023.179123.1041","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"1021 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123120741","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}
引用次数: 0
Rheological Characterizes and the Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian wheat 澳大利亚和俄罗斯小麦的流变特性及碾磨条件对溶剂保持能力的影响
Pub Date : 2022-12-31 DOI: 10.21608/ajfs.2022.171956.1039
Taiseer Abo Bakr
{"title":"Rheological Characterizes and the Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian wheat","authors":"Taiseer Abo Bakr","doi":"10.21608/ajfs.2022.171956.1039","DOIUrl":"https://doi.org/10.21608/ajfs.2022.171956.1039","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122248188","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}
引用次数: 0
Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish 以沙臭鱼为原料的新型营养鱼零食的制备与评价
Pub Date : 2022-12-01 DOI: 10.21608/ajfs.2022.286716
Rehab Mostafa
The present work was designed to highlight recipes of snacks using sand smelt fish ( Atherina boyeri ) in baked and pre-cooked baked fish snack products. The results showed improvement the chemical components with increasing the percentage of added minced fish. The results of all minerals in baked samples as compared with pre-cooked baked ones. The TBAS’s and TVB-N’s values increased by extending the storage time and the percentage of added minced fish. The total bacteria, yeast and molds count in samples showed limit activity and extending with increasing the storage period. The bio-evaluation indicated that the food intake, protein consumed, true digestibility, net protein utilization were the highest in pre-cooked baked snacks contained 30% fish meat. The protein efficiency ratio and the corrected protein efficiency ratio were higher in casein diet followed by both of pre-cooked baked and baked control samples then baked snack sample contained20% smelt sand meat, respectively. The biological values were 97.09%, 93.66% and 92.89% in S30, B30 and casein groups, respectively. Whereas, these values ranged from 75.99% to 88.05% in the rest samples.
本工作旨在重点介绍用沙臭鱼(Atherina boyeri)制作烘烤和预煮烤鱼零食的食谱。结果表明,随着鱼糜添加量的增加,其化学成分有所改善。焙烤样品中所有矿物质与预焙烤样品的比较结果。TBAS和TVB-N值随着储存时间的延长和鱼糜添加量的增加而增加。样品中细菌总数、酵母菌总数和霉菌总数均呈极限活性,并随贮藏时间的延长而延长。生物评价结果表明,鱼肉含量为30%的预熟烘烤零食的进食量、蛋白质消耗量、真消化率、净蛋白质利用率最高。酪蛋白日粮的蛋白质效率和校正蛋白质效率最高,其次是预熟烤制样品和烤制对照样品,然后是含20%冶炼砂肉的烤制零食样品。S30、B30和酪蛋白组的生物学值分别为97.09%、93.66%和92.89%。而在其余样本中,这些值的范围为75.99%至88.05%。
{"title":"Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish","authors":"Rehab Mostafa","doi":"10.21608/ajfs.2022.286716","DOIUrl":"https://doi.org/10.21608/ajfs.2022.286716","url":null,"abstract":"The present work was designed to highlight recipes of snacks using sand smelt fish ( Atherina boyeri ) in baked and pre-cooked baked fish snack products. The results showed improvement the chemical components with increasing the percentage of added minced fish. The results of all minerals in baked samples as compared with pre-cooked baked ones. The TBAS’s and TVB-N’s values increased by extending the storage time and the percentage of added minced fish. The total bacteria, yeast and molds count in samples showed limit activity and extending with increasing the storage period. The bio-evaluation indicated that the food intake, protein consumed, true digestibility, net protein utilization were the highest in pre-cooked baked snacks contained 30% fish meat. The protein efficiency ratio and the corrected protein efficiency ratio were higher in casein diet followed by both of pre-cooked baked and baked control samples then baked snack sample contained20% smelt sand meat, respectively. The biological values were 97.09%, 93.66% and 92.89% in S30, B30 and casein groups, respectively. Whereas, these values ranged from 75.99% to 88.05% in the rest samples.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"103 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117291034","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}
引用次数: 0
The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour 澳大利亚和俄罗斯小麦粉的流变特性及制粉条件对溶剂保留能力的影响
Pub Date : 2022-12-01 DOI: 10.21608/ajfs.2022.286714
Taiseer Abo Bakr, M. Youssef, A. Moustafa
{"title":"The Rheological Properties and Influence of Milling Conditions on Solvent Retention Capacity of Australian and Russian Wheat Flour","authors":"Taiseer Abo Bakr, M. Youssef, A. Moustafa","doi":"10.21608/ajfs.2022.286714","DOIUrl":"https://doi.org/10.21608/ajfs.2022.286714","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124522294","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}
引用次数: 0
Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils 一些柑橘类水果的果皮作为抗氧化剂的来源用于不同的植物油
Pub Date : 2022-12-01 DOI: 10.21608/ajfs.2022.286710
Hadeer Ahmed, hany -Gharbia, attia Ramdan, M. Youssef
{"title":"Peels of Some Citrus Fruits As Source of Antioxidants for Use with Different Vegetable Oils","authors":"Hadeer Ahmed, hany -Gharbia, attia Ramdan, M. Youssef","doi":"10.21608/ajfs.2022.286710","DOIUrl":"https://doi.org/10.21608/ajfs.2022.286710","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"83 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121734093","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}
引用次数: 0
The Impact of Food Services Protocol on the Quality and Safety of Egg Served in Hospitals in Khartoum State 喀土穆州医院食品服务规程对鸡蛋质量和安全的影响
Pub Date : 2022-08-22 DOI: 10.21608/ajfs.2022.135997.1036
Faten Farahat
{"title":"The Impact of Food Services Protocol on the Quality and Safety of Egg Served in Hospitals in Khartoum State","authors":"Faten Farahat","doi":"10.21608/ajfs.2022.135997.1036","DOIUrl":"https://doi.org/10.21608/ajfs.2022.135997.1036","url":null,"abstract":"","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130340896","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}
引用次数: 0
Air Classification: Eco-Friendly Separation Technique in Food Technology- An Article 空气分级:食品工艺中的环保分离技术——一篇
Pub Date : 2022-08-22 DOI: 10.21608/ajfs.2022.255779
M. Youssef, M. Abo‐Dief
Air classification is one of the oldest green (eco-friendly) technologies known to man. According to the centrifugal force gravity and other internal forces different components can be separated in air depending on their sizes in air. Recently, interest has been renewed in many applications of air classification due to the development of commercial air classifiers. The present article shed a light on air classification in terms of its theory along with its main applications in the sector of food industry. The most predominant applications of air classification in food industry include: preparation of protein concentrates, enrichment fractions of antioxidants. Moreover, air classification can be applied to produce functional foods and to improve the nutritive value of food and functionality of emulsions.
空气分类是人类已知的最古老的绿色(环保)技术之一。根据离心力、重力和其他内力的作用,不同的成分可以在空气中分离,这取决于它们在空气中的大小。最近,由于商用空气分类器的发展,人们对空气分类的许多应用重新产生了兴趣。本文介绍了空气分类的原理及其在食品工业中的主要应用。空气分级在食品工业中最主要的应用包括:蛋白质浓缩物的制备、抗氧化剂的富集组分。此外,空气分级还可用于生产功能性食品,提高食品的营养价值和乳剂的功能性。
{"title":"Air Classification: Eco-Friendly Separation Technique in Food Technology- An Article","authors":"M. Youssef, M. Abo‐Dief","doi":"10.21608/ajfs.2022.255779","DOIUrl":"https://doi.org/10.21608/ajfs.2022.255779","url":null,"abstract":"Air classification is one of the oldest green (eco-friendly) technologies known to man. According to the centrifugal force gravity and other internal forces different components can be separated in air depending on their sizes in air. Recently, interest has been renewed in many applications of air classification due to the development of commercial air classifiers. The present article shed a light on air classification in terms of its theory along with its main applications in the sector of food industry. The most predominant applications of air classification in food industry include: preparation of protein concentrates, enrichment fractions of antioxidants. Moreover, air classification can be applied to produce functional foods and to improve the nutritive value of food and functionality of emulsions.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121399698","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}
引用次数: 0
The Impact of Food Services Protocol on the Quality and Safety of Egg Served by Hospitals in Khartoum State, Sudan 食品服务议定书对苏丹喀土穆州医院供应的鸡蛋质量和安全的影响
Pub Date : 2022-08-22 DOI: 10.21608/ajfs.2022.255781
Faten Farahat, Mustafa, , Abdelhakam, Nada, ElKhir
This work purpose was to assess the safety and quality of hospital meals and services. The egg was taken in several phases of the hospital food chain (raw food, storage, preparation, processing, and display) to highlight the cause of nutrient, safety, and quality changes in patient meals in Khartoum State. Chemical composition (moisture content, ash, protein and fat percents),total titrable acidity and pH value) and microbial loads (total viable count, yeast and mould, total Coliform bacteria, Salmonella and Staphylococcus spp.) were measured at all stages. The moisture content of eggs showed a significant ( P≤ 0.05) slight decrease in private hospitals and a potential increase in government hospitals, while fat content showed a slight non-significant decrease in all samples, except for the sample taken from (D) governmental hospital, which showed a significant potential increase at the end-stage (processing and display stages), There were no significant differences ( P≤ 0.05) in ash content, titratable acidity and pH served at all hospitals in all chain stages. Total bacterial count served at hospitals, all samples showed a significant ( P≤ 0.05) decrease during food chain stages and total yeasts and moulds content served at privatized hospitals.
这项工作的目的是评估医院膳食和服务的安全和质量。鸡蛋是在医院食物链的几个阶段(生食、储存、准备、加工和展示)中采集的,以突出喀土穆州患者膳食营养、安全和质量变化的原因。测定各阶段的化学成分(水分含量、灰分、蛋白质和脂肪百分比)、总可滴定酸度和pH值)和微生物负荷(总活菌数、酵母和霉菌、总大肠菌群、沙门氏菌和葡萄球菌)。鸡蛋含水率在私立医院有显著(P≤0.05)的小幅下降,在公立医院有显著(P≤0.05)的潜在上升趋势,而脂肪含量在所有样品中均有轻微的不显著下降,除(D)公立医院样品在后期(加工和展示阶段)有显著的潜在上升趋势外,灰分含量无显著差异(P≤0.05)。可滴定酸度和pH值服务于所有连锁阶段的所有医院。民营医院在食物链各阶段的总细菌数量、总酵母菌和霉菌含量均显著降低(P≤0.05)。
{"title":"The Impact of Food Services Protocol on the Quality and Safety of Egg Served by Hospitals in Khartoum State, Sudan","authors":"Faten Farahat, Mustafa, , Abdelhakam, Nada, ElKhir","doi":"10.21608/ajfs.2022.255781","DOIUrl":"https://doi.org/10.21608/ajfs.2022.255781","url":null,"abstract":"This work purpose was to assess the safety and quality of hospital meals and services. The egg was taken in several phases of the hospital food chain (raw food, storage, preparation, processing, and display) to highlight the cause of nutrient, safety, and quality changes in patient meals in Khartoum State. Chemical composition (moisture content, ash, protein and fat percents),total titrable acidity and pH value) and microbial loads (total viable count, yeast and mould, total Coliform bacteria, Salmonella and Staphylococcus spp.) were measured at all stages. The moisture content of eggs showed a significant ( P≤ 0.05) slight decrease in private hospitals and a potential increase in government hospitals, while fat content showed a slight non-significant decrease in all samples, except for the sample taken from (D) governmental hospital, which showed a significant potential increase at the end-stage (processing and display stages), There were no significant differences ( P≤ 0.05) in ash content, titratable acidity and pH served at all hospitals in all chain stages. Total bacterial count served at hospitals, all samples showed a significant ( P≤ 0.05) decrease during food chain stages and total yeasts and moulds content served at privatized hospitals.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123902682","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}
引用次数: 0
Shockwave an Emerging Technology for Improving Processed Foods Quality : Mini Overview 冲击波——提高加工食品质量的新兴技术:概述
Pub Date : 2022-06-01 DOI: 10.21608/ajfs.2022.105817.1033
Esmat Elzalaky
,
{"title":"Shockwave an Emerging Technology for Improving Processed Foods Quality : Mini Overview","authors":"Esmat Elzalaky","doi":"10.21608/ajfs.2022.105817.1033","DOIUrl":"https://doi.org/10.21608/ajfs.2022.105817.1033","url":null,"abstract":",","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121503995","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}
引用次数: 0
期刊
Alexandria Journal of Food Science and Technology
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1