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Sheng M, Lin S, Ma T, Qin L, Chang Y, Chen D. The improvement effects of Lentinus edodes powder marination on sous vide cooked chicken patties: Physicochemical attributes, oxidative properties and flavor characteristics. Food Chem 2024; 444:138689. [PMID: 38350164 DOI: 10.1016/j.foodchem.2024.138689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 01/26/2024] [Accepted: 02/05/2024] [Indexed: 02/15/2024]
Abstract
The improvement effects of Lentinus edodes powder (LEP) marination with different concentrations (0, 6-14 %) on physicochemical, oxidative and flavor quality of chicken patties were evaluated. Greater pH, redness, yellowness, water holding capacity and their strong correlations were observed in LEP-marinated samples. Changed water distribution, inhibited lipid oxidation and enhanced protein oxidation occurred through LEP marination. The highest gel strength and resilience and the lowest hardness and chewiness were obtained in 10 % LEP-marinated sample. Meanwhile, taste activity values of amino acids and saltiness peaked and umami rose in this sample. 124 volatiles were detected and 16 compounds were simultaneously detected by gas chromatography-ion mobility spectrometry and gas chromatography-mass spectrometry. Hexanal, 1,2,4-trithiolane and 1-hexanol were considered as the key differential aroma-active compounds according to odor activity values and chemometric analysis. This study confirmed LEP as a prospective ingredient to improve the quality of meat products.
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Affiliation(s)
- Menglong Sheng
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China
| | - Tingting Ma
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China
| | - Lei Qin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China
| | - Yixin Chang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China
| | - Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Special Dietary Food, The Education Department of Liaoning Province, Dalian 116034, PR China.
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Bi Y, Song A, Pan L, Miao J, Zhou Y, Li Z. Interference mechanism of benzo[a]pyrene exposure on the taste substance metabolisms in Ruditapes philippinarum. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:12019-12035. [PMID: 38228951 DOI: 10.1007/s11356-024-31906-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Accepted: 01/03/2024] [Indexed: 01/18/2024]
Abstract
Aquatic animals are popular for their unique umami and high-quality protein. However, under the realistic background of increasing marine pollution, whether it affects the aquatic animal tastes, and what the interference mechanism is still remains unknown. Benzo[a]pyrene (B[a]P) is a typical Polycyclic aromatic hydrocarbons (PAHs) with high toxicity. In this study, we investigated the effects of B[a]P (0, 0.8, 4 and 20 μg/L) on the content and taste evaluation of Ruditapes philippinarum taste substances, and clarified the interference mechanism of B[a]P on taste substance metabolisms with transcriptome analysis. The results demonstrated that B[a]P significantly altered the contents and taste activity values (TAVs) of free amino acids (FAAs), 5'-nucleotides, organic acids, flavor peptides, organic bases, sugars and inorganic ions, as well as the gene expressions within their synthesis and decomposition, indicating that B[a]P affected these taste substance contents by interfering with their metabolisms, thereby changing the clam tastes (decreases of umami and sweetness, and increase of bitter taste). This study provided scientific basis for quality assurance of bivalve cultivation and control of marine pollution.
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Affiliation(s)
- Yaqi Bi
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Yushan Road 5, Qingdao, 266003, People's Republic of China
| | - Aimin Song
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Yushan Road 5, Qingdao, 266003, People's Republic of China
| | - Luqing Pan
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Yushan Road 5, Qingdao, 266003, People's Republic of China.
| | - Jingjing Miao
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Yushan Road 5, Qingdao, 266003, People's Republic of China
| | - Yueyao Zhou
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Yushan Road 5, Qingdao, 266003, People's Republic of China
| | - Zeyuan Li
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Yushan Road 5, Qingdao, 266003, People's Republic of China
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Li G, Jiang Y, Zhang D, Han L, Mo T, Fan S, Huang H, Lin J. Phyllanthi Fructus: A modal medicinal and food homologous item in quality evaluation. CHINESE HERBAL MEDICINES 2023; 15:360-368. [PMID: 37538854 PMCID: PMC10394321 DOI: 10.1016/j.chmed.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 09/11/2022] [Accepted: 10/31/2022] [Indexed: 08/05/2023] Open
Abstract
Phyllanthi Fructus is a highly unique medicine and food homologous item, which exhibits distinctive flavor, notable nutritional value, and abundant pharmacological activity. It has enormous potential in the creation of health products and pharmaceuticals. However, due to the unique laws of quality formation and transfer of Phyllanthi Fructus, its appearance, shape, chemical compositions, nutrients, and sensory flavors are frequently greatly influenced by botanical resources, the processing and storage conditions. As a result, the current quality evaluation model is difficult to meet the needs of Phyllanthi Fructus as a medicine and food homologous item in the development of diversified products. This paper constructs the hierarchical utilization mode of Phyllanthi Fructus based on its unique quality formation and transmission laws, explores the quality evaluation model for food-oriented use and medicinal-oriented use, respectively, and systematically describes the quality evaluation idea under diversified application scenarios. This paper aims to serve as a reference for the construction of a quality evaluation model suitable for the medicine and food homologous item of Phyllanthi Fructus.
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Affiliation(s)
- Gefei Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Yurou Jiang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Dingkun Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Li Han
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Taigang Mo
- Sanajon Pharmaceutical Group, Chengdu 610045, China
| | - Sanhu Fan
- Sanajon Pharmaceutical Group, Chengdu 610045, China
| | - Haozhou Huang
- Innovative Institute of Chinese Medicine and Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Junzhi Lin
- TCM Regulating Metabolic Diseases Key Laboratory of Sichuan Province, Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu, 610072, China
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Yin M, Xi Y, Shi Y, Qiu Z, Matsuoka R, Wang H, Xu C, Tao N, Zhang L, Wang X. Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus). Food Chem 2023; 408:135227. [PMID: 36549164 DOI: 10.1016/j.foodchem.2022.135227] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/12/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
In this study, the effect of temperature fluctuations on the taste quality of tilapia fillets during frozen storage was investigated. Major temperature-responsive factors included free amino acids (FAAs) and flavor nucleotides in fish fillets, which were identified using multidimensional infrared spectroscopy (MM-IR). The main FAA in tilapia fillets is a sweet amino acid (glycine). Compared with the control group, the umami FAAs and sweetness FAAs were significantly increased, and the total FAAs content increased to 1.30 times after the ninth fluctuation, reaching the highest level (611.16 ± 73.60 mg/100 g). Considering the equivalent umami intensity values, adenosine monophosphate and inosine monophosphate were retained during the first and second temperature fluctuations. In addition, the content of Na+, K+, and Ca2+ decreased (P < 0.05). Therefore, MM-IR is an effective method to identify taste components. With regard to taste quality, temperature fluctuations in the twofold range have an umami-enhancing effect.
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Affiliation(s)
- Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China
| | - Yinci Xi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yuyao Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China
| | - Zehui Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China
| | | | - Hongli Wang
- College of Food Science and Engineering, Jiangsu Ocean University, Lianyungang 222301, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China
| | - Long Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China.
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, China.
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Cho S, Moazzem MS. Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation. Prev Nutr Food Sci 2022; 27:354-364. [PMID: 36721748 PMCID: PMC9843717 DOI: 10.3746/pnf.2022.27.4.354] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Electronic tongue (e-tongue) and electronic nose (e-nose) have been widely used to determine food products' taste, aroma, and flavor profiles. Several researchers and industries have recently attempted to find relationships between these e-senses and human sensory panels to ultimately replace sensory panels or use them as a viable alternative to timeconsuming and expensive traditional sensory evaluation (e.g., consumer acceptance testing or descriptive sensory analysis). This study investigated the recent applications of e-tongue and e-nose in the food and beverages sectors and their relationships with human sensory panels, including a trained sensory panel and naïve consumers. According to several studies, the e-tongue, e-nose, or a combination of e-tongue and e-nose can be an effective and powerful tool for rapid assessment of sensory profiles and quality detection with significant correlations with human sensory data. These instruments are also often reported to be more sensitive to detect subtle changes/differences that the human panel cannot detect. Future trends and projections of the e-tongue and e-nose with limitations are also discussed.
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Affiliation(s)
- Sungeun Cho
- Department of Poultry Science, Auburn University, Auburn, AL 36832, USA,
Correspondence to Sungeun Cho, E-mail:
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Ding W, Lu Q, Fan L, Yin M, Xiao T, Guo X, Zhang L, Wang X. Correlation of Taste Components with Consumer Preferences and Emotions in Chinese Mitten Crabs ( Eriocheir sinensis): The Use of Artificial Neural Network Model. Foods 2022; 11:foods11244106. [PMID: 36553846 PMCID: PMC9777666 DOI: 10.3390/foods11244106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/05/2022] [Accepted: 12/10/2022] [Indexed: 12/24/2022] Open
Abstract
This study took a consumer sensory perspective to investigate the relationship between taste components and consumers’ preferences and emotions. Abdomen meat (M), hepatopancreas (H), and gonads (G) of Chinese mitten crabs, one from Chongming, the Jianghai 21 variety (C-JH), and two from Taixing, the Jianghai 21 (T-JH) and Yangtze II varieties (T-CJ), were used to evaluate flavor quality. The results indicated that in the abdomen meat, differences in taste components were mainly shown in the content of sweet amino acids, bitter amino acids, K+, and Ca2+; M-C-JH had the highest EUC value of 9.01 g/100 g. In the hepatopancreas, bitter amino acids were all significantly higher in H-C-JH (569.52 mg/100 g) than in the other groups (p < 0.05). In the gonads, the umami amino acid content was significantly higher in G-T-JH than in the other groups (p < 0.05) (EUC values: G-T-JH > G-C-JH > G-T-CJ). Consumer sensory responses showed that different edible parts of the crab evoked different emotions, with crab meat being closely associated with positive emotions and more complex emotional expressions for the hepatopancreas and gonads. In comparison, consumers were more emotionally positive when consuming Yangtze II crab. H-C-JH evoked negative emotions due to high bitter taste intensities. Multifactor analysis (MFA) showed arginine, alanine, glycine, proline, K+, and Ca2+ were found to have a positive correlation with consumer preference; an artificial neural network model with three neurons was built with good correlation (R2 = 0.98). This study can provide a theoretical foundation for the breeding of Chinese mitten crabs, new insights into the river crab industry, and the consumer market.
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Affiliation(s)
- Wei Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Qi Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Licheng Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Tong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Xueqian Guo
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Long Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
- Correspondence:
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Shi Y, Zheng Y, Li B, Yang X, Guo Q, Liu A. Prevention of quality characteristic decline in freeze-thawed cultured large yellow croaker ( Larimichthys crocea) using flammulina velutipes polysaccharide. Food Sci Nutr 2022; 11:181-190. [PMID: 36655079 PMCID: PMC9834881 DOI: 10.1002/fsn3.3051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 08/09/2022] [Accepted: 08/22/2022] [Indexed: 01/21/2023] Open
Abstract
To investigate the cryoprotective effect of flammulina velutipes polysaccharide (FVP) on the quality characteristics in freeze-thawed cultured large yellow croaker, 0.050%, 0.075%, and 0.100% FVP was used before freezing and the quality after thawing was compared with water soaking (WS) and commercial cryoprotectant (CC) treatment. Quality attributes were comprehensively determined instrumentally and organoleptically after thawing at 4°C. Results showed that FVP effectively reduces the quality deterioration of body color and water-holding capacity, while no obvious effects were observed in texture and flavor. As for body color, both FVP and CC treatment could maintain the b* value to a large extent. Among them, 0.075% FVP shows the highest value in two sample points, with 55.2% and 21.0% increases seen in the values in WS. FVP-dose-dependent trends were found in water-holding capacity, where a reduction of 28.26% and 14.38% in thawing loss and cooking loss was observed in the 0.100% FVP group. Low-field nuclear magnetic resonance (LF-NMR) also revealed that immobilized water and free water were more tightly retained in the muscle tissue with FVP addition. The results of the sensory evaluation are essentially in line with the above observations. These findings indicate that FVP has the potential to partially replace commercial cryoprotectants in aquatic products during frozen storage.
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Affiliation(s)
- Yuzhuo Shi
- Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesShanghaiChina,School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Yao Zheng
- Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesShanghaiChina
| | - Baoguo Li
- School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Xu Yang
- Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesShanghaiChina
| | - Quanyou Guo
- Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesShanghaiChina
| | - Anqi Liu
- Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesShanghaiChina,School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
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Wu Y, Zhang J, Hu X, Huang X, Zhang X, Zou X, Shi J. A visible colorimetric sensor array based on chemo-responsive dyes and chemometric algorithms for real-time potato quality monitoring systems. Food Chem 2022; 405:134717. [DOI: 10.1016/j.foodchem.2022.134717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 10/20/2022] [Accepted: 10/20/2022] [Indexed: 11/28/2022]
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Xia R, Wang Z, Xu H, Hou Z, Li Y, Wang Y, Feng Y, Zhang X, Xin G. Cutting root treatment combined with low-temperature storage regimes on non-volatile and volatile compounds of Oudemansiella raphanipes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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