International Journal of Gastronomy and Food Science最新文献_第2页

The impact of adding different levels of spirulina on the characteristics of halloumi cheese 添加不同含量的螺旋藻对哈鲁米奶酪特性的影响

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-05 DOI: 10.1016/j.ijgfs.2024.101050

Mohammad Faiz Karimy , Andi Febrisiantosa , Ardiba Rakhmi Sefrienda , Ahmad Iskandar Setiyawan , Diah Pratiwi , Yuniar Khasanah , Jasmadi , Rina Wahyuningsih , Widodo Suwito , Taufik Kurniawan , Sugeng Hariyadi , Ari Surya Sukarno , Teguh Wahyono

The primary purpose of this study was to evaluate the effect of spirulina addition to the halloumi cheese characteristics. The spirulina-addition process involved using a homogenizer, with concentrations of spirulina powder at 0%, 0.5%, 1%, and 1.5% w/v. The microstructure, mineral, rheologic, color, texture, microbial loads, and sensorial properties of halloumi supplemented with spirulina were evaluated. The appearance of halloumi was affected by spirulina. Adding spirulina at least 0.5% could affect the overall color of halloumi (p < 0.01). The structural compactness of halloumi reduces as spirulina concentration rises (p < 0.05). Adding 1% and 1.5% of spirulina raises (p < 0.01) the amounts of minerals (P, K, S, Ca, and Mg). Spirulina fortification significantly impacted the hardness, cohesion, springiness, gumminess, and chewiness of halloumi cheese (p < 0.05) but did not differ in adhesiveness and resilience. Regarding microbial loads, halloumi-spirulina cheese was safe from pathogenic contamination. Panelists concluded that there was no significant differentiation in halloumi cheese color, flavor, or taste. However, 0% and 0.5% addition levels were more acceptable than 1% and 1.5% (p < 0.05). Adding spirulina powder during halloumi cheese processing led to unique colors and characteristics. The mineral compositions, rheology, and texture of the halloumi cheese exhibit distinct characteristics, beginning with a 1% spirulina addition. However, the favorite taste of halloumi cheese was 0% and 0.5%, which are additional levels of spirulina.

这项研究的主要目的是评估螺旋藻的添加对哈鲁米奶酪特性的影响。螺旋藻添加过程包括使用均质机，螺旋藻粉的浓度分别为 0%、0.5%、1% 和 1.5% w/v。对添加螺旋藻的哈洛米奶酪的微观结构、矿物质、流变学、颜色、质地、微生物负荷和感官特性进行了评估。螺旋藻对哈罗米的外观有影响。添加至少 0.5% 的螺旋藻会影响哈罗米的整体颜色（p < 0.01）。螺旋藻浓度越高，哈罗米的结构紧密度越低（p <0.05）。添加 1%和 1.5%的螺旋藻可提高矿物质（磷、钾、硒、钙和镁）的含量（p < 0.01）。螺旋藻强化对哈鲁米奶酪的硬度、内聚力、弹性、胶质感和咀嚼感有明显影响（p < 0.05），但在粘合力和回弹力方面没有差异。在微生物含量方面，哈罗米螺旋藻奶酪没有受到病原体污染。专家小组得出结论，哈罗米奶酪的颜色、风味或口感没有明显差异。不过，0% 和 0.5% 的添加量比 1% 和 1.5% 的添加量更容易接受（p < 0.05）。在哈罗米奶酪加工过程中添加螺旋藻粉会产生独特的颜色和特征。从螺旋藻添加量为 1%开始，哈罗米奶酪的矿物质成分、流变学和质地都呈现出明显的特征。然而，螺旋藻添加量为 0% 和 0.5% 的哈洛米奶酪口味最受欢迎。

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引用次数: 0

Shiitake mushroom (Lentinula edodes) extract has chloride-activated glutaminase activity that efficiently increases glutamic acid in foods with sodium chloride 香菇（冬菇）提取物具有氯活化谷氨酰胺酶活性，能有效增加含氯化钠食物中的谷氨酸含量

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-11-05 DOI: 10.1016/j.ijgfs.2024.101054

Kana Takegami, Mayumi Maeda, Jun Yoshikawa, Kenji Maehashi

This study aimed to develop glutamic acid content enzymatically from food ingredients during processing and investigate the activity of glutamic acid-producing enzyme in the water extract of shiitake mushrooms. The glutamic acid content in shiitake mushroom extract considerably increased when incubated at 50 °C in the presence of 1% sodium chloride (NaCl), but showed no increase in the absence of NaCl. Glutaminase activity of the extract was higher in the stipe than in the pileus of shiitake mushrooms. Shiitake stipe extract exhibited 32-fold (0.037 ± 0.003 U/g wet weight) and 14-fold (0.018 ± 0.002 U/g wet weight) glutaminase activity in the presence of 10 and 18% NaCl, respectively, compared to its activity without NaCl. The glutaminase activity of the shiitake extract was the highest at pH 6 and 50 °C. The effects of various chloride compounds and sodium salts indicated that glutaminase activity is chloride-activated. Shiitake extract synergistically increased glutamic acid content during incubation with garlic or onion extract in the presence of 1% NaCl. Since glutamine content in the mixture of shiitake extract and garlic extract largely decreased after incubation with NaCl, it was considered that chloride-activated glutaminase of shiitake extract resulted in efficient production of glutamic acid from glutamine. The findings of this study will lead to the development of umami-enhancing technologies based on the activation of glutamic acid-producing enzymes in food products.

这项研究的目的是在加工过程中酶解食品配料中的谷氨酸含量，并研究香菇水提取物中谷氨酸生成酶的活性。在 1%氯化钠（NaCl）存在下于 50 °C培养时，香菇提取物中的谷氨酸含量显著增加，但在无氯化钠的情况下没有增加。香菇柄部提取物的谷氨酰胺酶活性高于菌褶。香菇柄部提取物在 10% 和 18% NaCl 溶液中的谷氨酰胺酶活性分别是不含 NaCl 时的 32 倍（0.037 ± 0.003 U/g 湿重）和 14 倍（0.018 ± 0.002 U/g 湿重）。香菇提取物的谷氨酰胺酶活性在 pH 值为 6 和温度为 50 ℃ 时最高。各种氯化物和钠盐的影响表明，谷氨酰胺酶的活性是由氯化物激活的。在 1%氯化钠存在下，香菇提取物与大蒜或洋葱提取物一起培养时，可协同增加谷氨酸含量。由于香菇提取物和大蒜提取物的混合物中谷氨酰胺的含量在与氯化钠一起培养后大大降低，因此认为香菇提取物的谷氨酰胺酶在氯离子的激活下能有效地从谷氨酰胺中产生谷氨酸。这项研究的结果将有助于开发基于激活食品中谷氨酸生产酶的谷氨酸强化技术。

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引用次数: 0

Menu fatigue: Exploring an obscure concept with problem-centred expert interviews 菜单疲劳：以问题为中心的专家访谈：探索一个模糊的概念

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-30 DOI: 10.1016/j.ijgfs.2024.101047

Gürkan Aybek , Cansu Ece Öner Aybek

The study aims to explore menu fatigue by defining its dimensions and the actors involved. It also aims to establish a model that reflects the paradigmatic nature of the concept. Given the paucity of literature to support the objectives, it was considered appropriate to conduct the study using a qualitative research approach. Accordingly, a grounded theory approach with problem-centred expert interviews was used to collect data, which is recommended for investigating issues that are not clearly defined and not well established, with the direct contribution of those who have sufficient knowledge of the concept being researched. First, the "what" and "who" questions were put to the only actor identified in the literature, the customer. In this way, the definition of menu fatigue was broadened and other actors to be studied were identified. Similar questions were asked of other actors such as administrative and owner/manager chefs, kitchen staff and service staff, who were also found to be affected. This cumulative approach made it possible to select 24 experts to contribute to the study. Participants were identified through purposive and theoretical sampling. The results of the two-stage coding showed that menu fatigue is not only about monotony, which is the only dimension associated with the concept in the literature, but also about excessiveness, appearance and extra effort. While previous literature accepted menu fatigue in industrial settings as an issue of customer boredom and perceived monotony, the current paper extended the concept to include newly explored dimensions and actors. Secondly, the highlighted dimensions and actors were linked to their occurrence and subsequent outcomes to be presented in a model of menu fatigue that provides a more comprehensive understanding of the issue. The paper concludes with implications for both academic and industrial practitioners.

本研究旨在通过界定菜单疲劳的各个方面和相关参与者来探讨菜单疲劳问题。研究还旨在建立一个反映这一概念范式性质的模型。鉴于支持研究目标的文献很少，我们认为采用定性研究方法进行研究是合适的。因此，采用了以问题为中心的专家访谈的基础理论方法来收集数据，这种方法被推荐用于调查那些定义不明确、没有得到很好证实的问题，由对所研究的概念有足够了解的人直接参与。首先，"是什么 "和 "谁 "的问题是向文献中唯一确定的行为者--顾客提出的。通过这种方式，菜单疲劳的定义得到了扩展，并确定了需要研究的其他参与者。我们还向其他参与者提出了类似的问题，如行政人员、业主/经理厨师、厨房员工和服务人员，他们也被认为受到了影响。通过这种累积方法，选出了 24 名专家参与研究。参与人员是通过目的性和理论性抽样确定的。两阶段编码的结果表明，菜单疲劳不仅涉及单调（这是文献中与该概念相关的唯一维度），还涉及过度、外观和额外努力。以前的文献将工业环境中的菜单疲劳视为顾客感到无聊和单调的问题，而本文则扩展了这一概念，纳入了新探索的维度和参与者。其次，将所强调的维度和参与者与它们的发生和后续结果联系起来，以菜单疲劳模型的形式呈现，从而更全面地理解这一问题。本文最后提出了对学术界和工业界从业人员的启示。

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引用次数: 0

Factors influencing third wave coffee customers' satisfaction and revisit intentions 影响第三波咖啡顾客满意度和再次光顾意愿的因素

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-29 DOI: 10.1016/j.ijgfs.2024.101048

Aysucan Aydın , Saadet Pınar Temizkan

In recent times, third wave coffee shops that have become part of daily life are being researched with their various dimensions. The aim of this research is to determine the impact of menu content, staff information and physical features in the formation of satisfaction and revisit intentions among customers of third wave coffee shops. The survey form prepared for this purpose was distributed to 448 participants in Eskişehir province between September 2022 and February 2023. Exploratory factor analysis, confirmatory factor analysis, and structural equation modeling were used in the analysis of the obtained data. According to the analysis results of the research, all hypotheses created within the scope of the research were supported. In this context, it was determined that menu characteristics, staff knowledge, and the physical features of the establishment influence customer satisfaction, and satisfaction affects revisit intentions. Based on the findings of the research, a menu example that is thought to guide sector representatives has been created.

近来，第三波咖啡店已成为人们日常生活的一部分，人们正在对其进行多方面的研究。本研究旨在确定菜单内容、员工信息和物理特征对第三波咖啡店顾客满意度和再次光顾意愿形成的影响。为此准备的调查表于 2022 年 9 月至 2023 年 2 月期间在埃斯基谢希尔省向 448 名参与者发放。在对所获数据进行分析时，使用了探索性因素分析、确认性因素分析和结构方程模型。根据研究分析结果，在研究范围内提出的所有假设都得到了支持。在这种情况下，可以确定菜单特征、员工知识和场所的物理特征会影响顾客满意度，而满意度又会影响再次光顾的意愿。根据研究结果，创建了一个菜单范例，用于指导行业代表。

引用次数: 0

Impact of thermal processing methods on physicochemical properties and flavor-related compounds of Pearl gentian grouper with waterless preservation 无水保鲜热加工方法对珍珠龙胆石斑鱼理化特性和风味相关化合物的影响

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-26 DOI: 10.1016/j.ijgfs.2024.101049

Zhiquan Gao, Shengqi He, Wenhui Zhu, Ying Bu, Xuepeng Li

This study investigated the impact of various treatments (boiling, steaming, microwave heating, and baking) on the physicochemical properties and flavor profile of pearl gentian grouper after undergoing waterless preservation. The grouper meat treated with Csteaming (non-preservation steaming treatment) and WLsteaming (waterless preservation steaming treatment) exhibited the highest levels of springiness (P < 0.05). Additionally, Csteaming and WLsteaming significantly reduced the hardness and cooking loss (P < 0.05) and demonstrated the highest umami values. The TBARS value of the baking groups exhibited a significantly lower level compared to that of the other heat treatment groups (P < 0.05). The primary volatile compounds in the heated grouper samples were nitrogen oxide, sulfides, and long-chain alkanes. The volatile flavor compounds of heated grouper samples were determined by headspace solid-phase microextraction gas chromatography-mass spectrometry, and a total of 35 volatile compounds were identified, including 8 aldehydes, 8 alcohols, 1 acid, 5 nitrogen-containing compounds, 6 hydrocarbons, and 7 ketones. The boiling treatments exhibited the highest levels of 5′-IMP and lactic acid. Meanwhile, steaming treatment emerged as a preferred method for maintaining the umami taste. Additionally, the waterless preservation technique effectively enhanced the content of succinic acid in pearl gentian grouper.

本研究探讨了各种处理（煮、蒸、微波加热和烘烤）对珍珠龙胆石斑鱼无水保鲜后的理化性质和风味特征的影响。经 Csteaming（非保鲜蒸煮处理）和 WLsteaming（无水保鲜蒸煮处理）处理的石斑鱼肉弹牙度最高（P < 0.05）。此外，蒸煮和无水蒸煮显著降低了硬度和蒸煮损失（P < 0.05），并显示出最高的鲜味值。与其他热处理组相比，烘焙组的 TBARS 值明显较低（P < 0.05）。加热石斑鱼样品中的主要挥发性化合物是氧化氮、硫化物和长链烷烃。顶空固相微萃取气相色谱-质谱法测定了加热石斑鱼样品中的挥发性风味化合物，共鉴定出 35 种挥发性化合物，包括 8 种醛、8 种醇、1 种酸、5 种含氮化合物、6 种碳氢化合物和 7 种酮。煮沸处理的 5′-IMP 和乳酸含量最高。同时，蒸煮处理是保持鲜味的首选方法。此外，无水保存技术有效提高了珍珠龙胆石斑鱼中琥珀酸的含量。

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引用次数: 0

Perceived utilitarian and hedonic values: Understanding Chinese consumers' street food purchase intentions 感知的功利价值和享乐价值：了解中国消费者的街头食品购买意向

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-26 DOI: 10.1016/j.ijgfs.2024.101046

Li Bai , Jiage Wu , Yuchen Sha , Shunlong Gong

This study proposed an extended model of the Theory of Planned Behavior (TPB) to elucidate the factors driving Chinese consumers' intentions to purchase street food. A survey of 1,122 Chinese consumers was conducted, and the data were analyzed using structural equation modeling and mediation effect tests. The findings demonstrate a substantial increase in the explanatory power of the extended TPB model, reaching 70.0%, thereby underscoring its predictive validity for street food purchase intentions. Notably, perceived utilitarian value emerged as the dominant predictor of purchase intentions, followed by purchase attitudes and perceived hedonic value. These results have significant implications for street food vendors, particularly in developing countries like China, where prioritizing perceived values and emphasizing functional attributes, such as rapid service and competitive pricing. As a whole, the model proposed in the current study can be safely used to predict consumer purchase intentions towards street food and the findings can guide Chinese food street vendors to develop target marketing strategies.

本研究提出了计划行为理论（TPB）的扩展模型，以阐明驱动中国消费者购买街头小吃意向的因素。研究对 1122 名中国消费者进行了调查，并使用结构方程模型和中介效应检验对数据进行了分析。研究结果表明，扩展的 TPB 模型的解释力大幅提高，达到了 70.0%，从而强调了其对街头食品购买意向的预测有效性。值得注意的是，感知功利价值是预测购买意愿的主要因素，其次是购买态度和感知享乐价值。这些结果对街头小贩，尤其是像中国这样的发展中国家的街头小贩具有重要意义，因为他们应优先考虑感知价值，并强调功能属性，如快速服务和有竞争力的价格。总之，本研究提出的模型可以安全地用于预测消费者对街头小吃的购买意向，研究结果可以指导中国街头小吃摊贩制定有针对性的营销策略。

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引用次数: 0

Chickpea flour fermentation with kefir improves bread properties 鹰嘴豆粉与克菲尔一起发酵可改善面包特性

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-22 DOI: 10.1016/j.ijgfs.2024.101044

Micaela Parmigiani , Manuel M. Vidal Brambilla , Débora N. López , Valeria Boeris

引用次数: 0

Use of Neopyropia yezoensis in enriching vegan kefir from oat milk 使用酵母新葡京娱乐平台丰富燕麦乳制成的素食酸乳酒

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-22 DOI: 10.1016/j.ijgfs.2024.101045

Zeynep Cemile Özlü, Sibel Bölek

Neopyropia yezoensis algae, which is a rich source of antioxidants and nutrients, has a potential to be a functional food component. In this research, the possibilities of using N. yezoensis algae to enrich vegan kefir were investigated. For this aim, protein, fat, ash, color, brix, antioxidant capacity, total phenolic content and sensory analysis were performed on kefir samples. Additionally, pH, titratable acidity, viscosity, syneresis and microbiological analysis were carried out during the storage period. As the algae concentration increased, dry matter, titratable acidity, fat, ash, total phenolic content, viscosity, antioxidant activity, a∗ and b∗ values of kefir samples increased, while pH and L∗ value decreased statistically significantly (p < 0.05). A decrease was also found in syneresis values (p < 0.05). According to the results of sensory analysis, up to 1% algae can be added without causing unacceptable product in terms of sensory properties. Having positive effects on the antioxidant and nutritional properties of kefir, N. yezoensis powder could be a potential healthy ingredient for various functional foods developed for special groups.

酵母藻是抗氧化剂和营养物质的丰富来源，具有成为功能性食品成分的潜力。在这项研究中，研究人员调查了使用酵母藻丰富素食酸乳酒的可能性。为此，对酸乳酒样品进行了蛋白质、脂肪、灰分、色度、糖度、抗氧化能力、总酚含量和感官分析。此外，在贮藏期间还进行了 pH 值、可滴定酸度、粘度、滞后性和微生物分析。随着海藻浓度的增加，克菲尔样品的干物质、可滴定酸度、脂肪、灰分、总酚含量、粘度、抗氧化活性、a∗和b∗值都有所增加，而 pH 值和 L∗ 值则显著下降（p < 0.05）。此外，酸度值也有所下降（p < 0.05）。根据感官分析的结果，海藻的添加量最高可达 1%，不会导致产品的感官特性无法接受。酵母藻粉对酸乳酒的抗氧化和营养特性有积极影响，可以成为为特殊人群开发的各种功能食品的潜在健康配料。

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引用次数: 0

Plastic wine glass mimic improves the perception of quality and aroma of white wines 塑料仿酒杯提高了对白葡萄酒品质和香气的感知能力

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-19 DOI: 10.1016/j.ijgfs.2024.101043

Kimber Wise , Jamie Selby-Pham

The impact of surrounding stimuli to the perceptions of foods and beverages is a well-established phenomenon known as psychophysics. Within the context of wines, psychophysics impacts have been demonstrated, with high-end wine glasses impacting sensory perceptions of the contained wines. However, with the commoditisation of white wines, there is a growing consumer base utilizing budget options for receptacles, which have unknown psychophysics impacts to the perceptions of wines. Accordingly, the work herein involved sensory assessment of 3 unlabelled white wines within 2 receptacles; a clear plastic wine glass mimic (‘glass’) and a red plastic beer cup (‘cup’). The results identified that perception of wines within the ‘glass’ was associated with a 1.20-fold increase in assigned wine value (AU$), and increased the perceived strength of floral and fruity aromas: apricot (p = 0.002), cotton candy (p = 0.084), honeysuckle (p = 0.080), lime (p = 0.073), peach (p = 0.084), stone fruit (p = 0.073), and wildflower (p = 0.080). The increased perception of desirable aromas and assigned value appear to be driven by psychophysics phenomena, potentially relating to receptacle shape, weight, style, and tactile experience, which function to prime consumer perceptions.

周围刺激物对食品和饮料感官的影响是一种公认的现象，被称为心理物理学。在葡萄酒方面，心理物理学的影响已经得到证实，高端酒杯会影响对所装葡萄酒的感官认知。然而，随着白葡萄酒的商品化，越来越多的消费者选择经济实惠的酒杯，而这些酒杯对葡萄酒感官的心理物理学影响尚不清楚。因此，本研究对两个容器中的 3 种无标签白葡萄酒进行了感官评估，这两个容器分别是透明塑料酒杯（"杯"）和红色塑料啤酒杯（"杯"）。结果表明，在 "杯 "中感知葡萄酒与葡萄酒价值（澳元）增加 1.20 倍相关，并增加了花香和果香的感知强度：杏（p = 0.002）、棉花糖（p = 0.084）、金银花（p = 0.080）、酸橙（p = 0.073）、桃子（p = 0.084）、核果（p = 0.073）和野花（p = 0.080）。对理想香气和指定价值的感知增加似乎是由心理物理学现象驱动的，可能与花托的形状、重量、样式和触觉体验有关，它们对消费者的感知起着首要作用。

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引用次数: 0

What can ethnography offer the gastronomic sciences? 人种学能为美食科学提供什么？

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science

Pub Date : 2024-10-18 DOI: 10.1016/j.ijgfs.2024.101042

Taeko Hamada , Samantha Breslin , Joshua D. Evans

In this article, we explore how ethnography—a social-scientific methodology of immersion in specific social or cultural groups to gain insight—can contribute to the gastronomic sciences. Our aim is to illustrate the benefits of using ethnography in gastronomic settings for both social scientists and gastronomy practitioners including chefs, and to discuss strategies for addressing practical challenges that may arise. Based on ethnographic research conducted in a restaurant research and development (R&D) kitchen, we identify three key questions relevant for the gastronomic sciences that ethnography is well-positioned to address, and discuss some strategies for doing so. The three questions are: (1) how does the creative process in culinary environments actually work?; (2) how do chefs, producers, and other culinary professionals become able to ‘taste together’ despite different backgrounds, bodies, and preferences?; and (3) how can different media, perspectives, kinds of knowledge, and disciplinary approaches be made legible to each other and brought together to facilitate the gastronomic sciences? With this paper we contribute to the transdisciplinary agenda and practice of the gastronomic sciences by showing chefs and natural scientists how ethnography can contribute to their work, and showing social scientists some ways ethnographic expertise can help develop the field.

在本文中，我们将探讨人种学--一种沉浸在特定社会或文化群体中以获得洞察力的社会科学方法--如何为美食科学做出贡献。我们的目的是说明在美食环境中使用民族志对社会科学家和包括厨师在内的美食从业者的益处，并讨论应对可能出现的实际挑战的策略。根据在一家餐厅研发（R&D）厨房进行的人种学研究，我们确定了与美食科学相关的三个关键问题，人种学可以很好地解决这些问题，并讨论了解决这些问题的一些策略。这三个问题是(1)烹饪环境中的创作过程究竟是如何进行的？ (2)厨师、制作者和其他烹饪专业人员如何在背景、身体和偏好不同的情况下 "共同品尝"？通过这篇论文，我们向厨师和自然科学家展示了人种学如何为他们的工作做出贡献，并向社会科学家展示了人种学专业知识如何帮助该领域发展，从而为美食科学的跨学科议程和实践做出贡献。

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引用次数: 0