Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts
BACKGROUND Wild fennel (Foeniculum vulgare Mill. subsp. piperitum) florets are used as a typical spice in central and southern Italy. Although fennel (Foeniculum vulgare Mill.), belonging to the Apiaceae (syn. Umbelliferae) family, is a well‐known vegetable and aromatic plant, whose main phytochemic...
Gespeichert in:
| Veröffentlicht in: | Journal of the science of food and agriculture 2017-12, Vol.97 (15), p.5369-5380 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 5380 |
|---|---|
| container_issue | 15 |
| container_start_page | 5369 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 97 |
| creator | Ferioli, Federico Giambanelli, Elisa D'Antuono, L Filippo |
| description | BACKGROUND
Wild fennel (Foeniculum vulgare Mill. subsp. piperitum) florets are used as a typical spice in central and southern Italy. Although fennel (Foeniculum vulgare Mill.), belonging to the Apiaceae (syn. Umbelliferae) family, is a well‐known vegetable and aromatic plant, whose main phytochemical compounds have been extensively analysed and investigated as flavouring agents and for their putative health promoting functions, its florets have not been specifically considered up to now. Therefore, the volatile and phenolic composition of florets from an Italian wild fennel crop was determined at different developmental stages, and compared to that of leaves and fruits. Moreover, florets of nine Italian wild fennel populations of different geographical origin from northern–central Italy were also analysed.
RESULTS
The total phenolic amount increased from leaves to florets, reaching its highest value in early florets, at 58 012 mg kg−1 of dry matter (DM), then constantly decreased in fruits. In florets of wild populations, phenolics ranged from 6666 to 43 368 mg kg−1 DM. The total amount of volatile compounds was more than twice higher in florets (21 449 mg kg−1 DM) than in leaves (10 470 mg kg−1 DM), reaching its highest value in fruits (50 533 mg kg−1 DM). Estragole and trans‐anethole were the main compounds of the volatile fraction. Total volatiles ranged from 24 367 to 60 468 mg kg−1 DM in florets of local populations.
CONCLUSION
Significant changes in the total amount and profile of both phenolic and volatile compounds occurred during plant development. The consistent increase of estragole at later developmental stages supported the claim of different sensory properties of florets and fruits. Geographical origin significantly affected phenolic and volatile composition of wild fennel florets. © 2017 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.8426 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1899118896</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1899118896</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3536-cae1c4b0825b2d688f544bb609a2184cf75549d14c6f05e23a626573d999bee63</originalsourceid><addsrcrecordid>eNp1kc1uEzEURi0EoqGw4AWQJTatRFLbM-PY7KqKQFERC2A98njuEEeesfFPqjwpr4MnaVkgsbJ0fe6x9X0IvaZkRQlhV7s4qJWoGX-CFpTI9ZIQSp6iRbljy4bW7Ay9iHFHCJGS8-fojImGEC7EAv3ewDSBxRcbB5PR2eYR77P9qQLgL8baFY65i36FvfEQTMrjJR6sC5DiO6xwCqo3ybhJWVyWzaTCAUdvNGAz4duk7OE9hr2yWc0UdgP2W5icNTpiNfV472y5sRBn3jpdPN75bI_4_ERhtBu9CiaW_XuTtjht4Thz0TxKXZkF7K2aEi5sii_Rs0HZCK8eznP0Y_Ph-82n5d3Xj7c313dLXTUVX2oFVNcdEazpWF8SGZq67jpOpGJU1HpYN00te1prPpAGWKU448266qWUHQCvztHFyeuD-5UhpnY0UYMtPwGXY0uFlJQKIWf07T_ozuVQkiuU5ERIRitZqMsTpYOLMcDQ-mDGEmtLSTu33c5tt3PbhX3zYMzdCP1f8rHeAlydgPsS8eH_pvbzt831UfkHHBy4kQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1960892139</pqid></control><display><type>article</type><title>Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Ferioli, Federico ; Giambanelli, Elisa ; D'Antuono, L Filippo</creator><creatorcontrib>Ferioli, Federico ; Giambanelli, Elisa ; D'Antuono, L Filippo</creatorcontrib><description>BACKGROUND
Wild fennel (Foeniculum vulgare Mill. subsp. piperitum) florets are used as a typical spice in central and southern Italy. Although fennel (Foeniculum vulgare Mill.), belonging to the Apiaceae (syn. Umbelliferae) family, is a well‐known vegetable and aromatic plant, whose main phytochemical compounds have been extensively analysed and investigated as flavouring agents and for their putative health promoting functions, its florets have not been specifically considered up to now. Therefore, the volatile and phenolic composition of florets from an Italian wild fennel crop was determined at different developmental stages, and compared to that of leaves and fruits. Moreover, florets of nine Italian wild fennel populations of different geographical origin from northern–central Italy were also analysed.
RESULTS
The total phenolic amount increased from leaves to florets, reaching its highest value in early florets, at 58 012 mg kg−1 of dry matter (DM), then constantly decreased in fruits. In florets of wild populations, phenolics ranged from 6666 to 43 368 mg kg−1 DM. The total amount of volatile compounds was more than twice higher in florets (21 449 mg kg−1 DM) than in leaves (10 470 mg kg−1 DM), reaching its highest value in fruits (50 533 mg kg−1 DM). Estragole and trans‐anethole were the main compounds of the volatile fraction. Total volatiles ranged from 24 367 to 60 468 mg kg−1 DM in florets of local populations.
CONCLUSION
Significant changes in the total amount and profile of both phenolic and volatile compounds occurred during plant development. The consistent increase of estragole at later developmental stages supported the claim of different sensory properties of florets and fruits. Geographical origin significantly affected phenolic and volatile composition of wild fennel florets. © 2017 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.8426</identifier><identifier>PMID: 28500688</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Anethole ; Aromatic compounds ; Chemical composition ; developmental stage ; Developmental stages ; Dry matter ; estragole ; Foeniculum ; Foeniculum - chemistry ; Foeniculum - classification ; Foeniculum vulgare ; Fruit - chemistry ; Fruits ; Health promotion ; Italy ; Leaves ; Local population ; Phenolic compounds ; phenolics ; Phenols ; Phenols - chemistry ; Plant Extracts - chemistry ; Plant Leaves - chemistry ; Populations ; Sensory properties ; Spices - analysis ; trans‐anethole ; Volatile compounds ; Volatile Organic Compounds - chemistry ; Volatiles ; wild fennel (Foeniculum vulgare Mill. subsp. piperitum)</subject><ispartof>Journal of the science of food and agriculture, 2017-12, Vol.97 (15), p.5369-5380</ispartof><rights>2017 Society of Chemical Industry</rights><rights>2017 Society of Chemical Industry.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3536-cae1c4b0825b2d688f544bb609a2184cf75549d14c6f05e23a626573d999bee63</citedby><cites>FETCH-LOGICAL-c3536-cae1c4b0825b2d688f544bb609a2184cf75549d14c6f05e23a626573d999bee63</cites><orcidid>0000-0001-8071-1774</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.8426$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.8426$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28500688$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ferioli, Federico</creatorcontrib><creatorcontrib>Giambanelli, Elisa</creatorcontrib><creatorcontrib>D'Antuono, L Filippo</creatorcontrib><title>Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Wild fennel (Foeniculum vulgare Mill. subsp. piperitum) florets are used as a typical spice in central and southern Italy. Although fennel (Foeniculum vulgare Mill.), belonging to the Apiaceae (syn. Umbelliferae) family, is a well‐known vegetable and aromatic plant, whose main phytochemical compounds have been extensively analysed and investigated as flavouring agents and for their putative health promoting functions, its florets have not been specifically considered up to now. Therefore, the volatile and phenolic composition of florets from an Italian wild fennel crop was determined at different developmental stages, and compared to that of leaves and fruits. Moreover, florets of nine Italian wild fennel populations of different geographical origin from northern–central Italy were also analysed.
RESULTS
The total phenolic amount increased from leaves to florets, reaching its highest value in early florets, at 58 012 mg kg−1 of dry matter (DM), then constantly decreased in fruits. In florets of wild populations, phenolics ranged from 6666 to 43 368 mg kg−1 DM. The total amount of volatile compounds was more than twice higher in florets (21 449 mg kg−1 DM) than in leaves (10 470 mg kg−1 DM), reaching its highest value in fruits (50 533 mg kg−1 DM). Estragole and trans‐anethole were the main compounds of the volatile fraction. Total volatiles ranged from 24 367 to 60 468 mg kg−1 DM in florets of local populations.
CONCLUSION
Significant changes in the total amount and profile of both phenolic and volatile compounds occurred during plant development. The consistent increase of estragole at later developmental stages supported the claim of different sensory properties of florets and fruits. Geographical origin significantly affected phenolic and volatile composition of wild fennel florets. © 2017 Society of Chemical Industry</description><subject>Anethole</subject><subject>Aromatic compounds</subject><subject>Chemical composition</subject><subject>developmental stage</subject><subject>Developmental stages</subject><subject>Dry matter</subject><subject>estragole</subject><subject>Foeniculum</subject><subject>Foeniculum - chemistry</subject><subject>Foeniculum - classification</subject><subject>Foeniculum vulgare</subject><subject>Fruit - chemistry</subject><subject>Fruits</subject><subject>Health promotion</subject><subject>Italy</subject><subject>Leaves</subject><subject>Local population</subject><subject>Phenolic compounds</subject><subject>phenolics</subject><subject>Phenols</subject><subject>Phenols - chemistry</subject><subject>Plant Extracts - chemistry</subject><subject>Plant Leaves - chemistry</subject><subject>Populations</subject><subject>Sensory properties</subject><subject>Spices - analysis</subject><subject>trans‐anethole</subject><subject>Volatile compounds</subject><subject>Volatile Organic Compounds - chemistry</subject><subject>Volatiles</subject><subject>wild fennel (Foeniculum vulgare Mill. subsp. piperitum)</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kc1uEzEURi0EoqGw4AWQJTatRFLbM-PY7KqKQFERC2A98njuEEeesfFPqjwpr4MnaVkgsbJ0fe6x9X0IvaZkRQlhV7s4qJWoGX-CFpTI9ZIQSp6iRbljy4bW7Ay9iHFHCJGS8-fojImGEC7EAv3ewDSBxRcbB5PR2eYR77P9qQLgL8baFY65i36FvfEQTMrjJR6sC5DiO6xwCqo3ybhJWVyWzaTCAUdvNGAz4duk7OE9hr2yWc0UdgP2W5icNTpiNfV472y5sRBn3jpdPN75bI_4_ERhtBu9CiaW_XuTtjht4Thz0TxKXZkF7K2aEi5sii_Rs0HZCK8eznP0Y_Ph-82n5d3Xj7c313dLXTUVX2oFVNcdEazpWF8SGZq67jpOpGJU1HpYN00te1prPpAGWKU448266qWUHQCvztHFyeuD-5UhpnY0UYMtPwGXY0uFlJQKIWf07T_ozuVQkiuU5ERIRitZqMsTpYOLMcDQ-mDGEmtLSTu33c5tt3PbhX3zYMzdCP1f8rHeAlydgPsS8eH_pvbzt831UfkHHBy4kQ</recordid><startdate>201712</startdate><enddate>201712</enddate><creator>Ferioli, Federico</creator><creator>Giambanelli, Elisa</creator><creator>D'Antuono, L Filippo</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-8071-1774</orcidid></search><sort><creationdate>201712</creationdate><title>Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts</title><author>Ferioli, Federico ; Giambanelli, Elisa ; D'Antuono, L Filippo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3536-cae1c4b0825b2d688f544bb609a2184cf75549d14c6f05e23a626573d999bee63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Anethole</topic><topic>Aromatic compounds</topic><topic>Chemical composition</topic><topic>developmental stage</topic><topic>Developmental stages</topic><topic>Dry matter</topic><topic>estragole</topic><topic>Foeniculum</topic><topic>Foeniculum - chemistry</topic><topic>Foeniculum - classification</topic><topic>Foeniculum vulgare</topic><topic>Fruit - chemistry</topic><topic>Fruits</topic><topic>Health promotion</topic><topic>Italy</topic><topic>Leaves</topic><topic>Local population</topic><topic>Phenolic compounds</topic><topic>phenolics</topic><topic>Phenols</topic><topic>Phenols - chemistry</topic><topic>Plant Extracts - chemistry</topic><topic>Plant Leaves - chemistry</topic><topic>Populations</topic><topic>Sensory properties</topic><topic>Spices - analysis</topic><topic>trans‐anethole</topic><topic>Volatile compounds</topic><topic>Volatile Organic Compounds - chemistry</topic><topic>Volatiles</topic><topic>wild fennel (Foeniculum vulgare Mill. subsp. piperitum)</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ferioli, Federico</creatorcontrib><creatorcontrib>Giambanelli, Elisa</creatorcontrib><creatorcontrib>D'Antuono, L Filippo</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ferioli, Federico</au><au>Giambanelli, Elisa</au><au>D'Antuono, L Filippo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2017-12</date><risdate>2017</risdate><volume>97</volume><issue>15</issue><spage>5369</spage><epage>5380</epage><pages>5369-5380</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Wild fennel (Foeniculum vulgare Mill. subsp. piperitum) florets are used as a typical spice in central and southern Italy. Although fennel (Foeniculum vulgare Mill.), belonging to the Apiaceae (syn. Umbelliferae) family, is a well‐known vegetable and aromatic plant, whose main phytochemical compounds have been extensively analysed and investigated as flavouring agents and for their putative health promoting functions, its florets have not been specifically considered up to now. Therefore, the volatile and phenolic composition of florets from an Italian wild fennel crop was determined at different developmental stages, and compared to that of leaves and fruits. Moreover, florets of nine Italian wild fennel populations of different geographical origin from northern–central Italy were also analysed.
RESULTS
The total phenolic amount increased from leaves to florets, reaching its highest value in early florets, at 58 012 mg kg−1 of dry matter (DM), then constantly decreased in fruits. In florets of wild populations, phenolics ranged from 6666 to 43 368 mg kg−1 DM. The total amount of volatile compounds was more than twice higher in florets (21 449 mg kg−1 DM) than in leaves (10 470 mg kg−1 DM), reaching its highest value in fruits (50 533 mg kg−1 DM). Estragole and trans‐anethole were the main compounds of the volatile fraction. Total volatiles ranged from 24 367 to 60 468 mg kg−1 DM in florets of local populations.
CONCLUSION
Significant changes in the total amount and profile of both phenolic and volatile compounds occurred during plant development. The consistent increase of estragole at later developmental stages supported the claim of different sensory properties of florets and fruits. Geographical origin significantly affected phenolic and volatile composition of wild fennel florets. © 2017 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>28500688</pmid><doi>10.1002/jsfa.8426</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0001-8071-1774</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2017-12, Vol.97 (15), p.5369-5380 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1899118896 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Anethole Aromatic compounds Chemical composition developmental stage Developmental stages Dry matter estragole Foeniculum Foeniculum - chemistry Foeniculum - classification Foeniculum vulgare Fruit - chemistry Fruits Health promotion Italy Leaves Local population Phenolic compounds phenolics Phenols Phenols - chemistry Plant Extracts - chemistry Plant Leaves - chemistry Populations Sensory properties Spices - analysis trans‐anethole Volatile compounds Volatile Organic Compounds - chemistry Volatiles wild fennel (Foeniculum vulgare Mill. subsp. piperitum) |
| title | Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-18T10%3A39%3A02IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Fennel%20(Foeniculum%20vulgare%20Mill.%20subsp.%20piperitum)%20florets,%20a%20traditional%20culinary%20spice%20in%20Italy:%20evaluation%20of%20phenolics%20and%20volatiles%20in%20local%20populations,%20and%20comparison%20with%20the%20composition%20of%20other%20plant%20parts&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Ferioli,%20Federico&rft.date=2017-12&rft.volume=97&rft.issue=15&rft.spage=5369&rft.epage=5380&rft.pages=5369-5380&rft.issn=0022-5142&rft.eissn=1097-0010&rft_id=info:doi/10.1002/jsfa.8426&rft_dat=%3Cproquest_cross%3E1899118896%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1960892139&rft_id=info:pmid/28500688&rfr_iscdi=true |