Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia
This study evaluated the effect of popping and fermentation on the chemical composition of three types of Amaranthus caudatus grains cultivated in Ethiopia. Proximate composition, minerals and mineral absorption inhibitors were analyzed. Popping caused a decrease in protein content by 4 % and an inc...
Gespeichert in:
| Veröffentlicht in: | Journal of food science and technology 2016-07, Vol.53 (7), p.2987-2994 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2994 |
|---|---|
| container_issue | 7 |
| container_start_page | 2987 |
| container_title | Journal of food science and technology |
| container_volume | 53 |
| creator | Amare, Endale Mouquet-Rivier, Claire Rochette, Isabelle Adish, Abdulaziz Haki, Gulelat D. |
| description | This study evaluated the effect of popping and fermentation on the chemical composition of three types of
Amaranthus caudatus
grains cultivated in Ethiopia. Proximate composition, minerals and mineral absorption inhibitors were analyzed. Popping caused a decrease in protein content by 4 % and an increase in fat, ash, acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents by 12, 10, 15 and 67 %, respectively. While fermentation increased protein, fat and ash content by 3, 22 and 14 %, respectively but did not significantly change ADF and NDF content. Fe, Ca and phytic acid (IP6) decreased during popping but Mg, Zn, galloyl and catechol did not change significantly. On the other hand, fermentation increased Fe and Mg content but decreased IP6, galloyl and catechol content. The decrease in mineral absorption inhibitors especially IP6 during popping and fermentation could contribute to enhance mineral bioavailability. However, due to the presence of high phytate content in raw amaranth, all IP6-to-mineral molar ratios were above the recommended values. |
| doi_str_mv | 10.1007/s13197-016-2266-0 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5052166</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>4204776611</sourcerecordid><originalsourceid>FETCH-LOGICAL-c536t-c78760db44e142f24890a7b40f44998523298691472c36b3d61bc1bee8705fc83</originalsourceid><addsrcrecordid>eNqNkttqFTEUhgdRbKl9AG8k4I0XnZpzMjdCKdsDFLzR65BkMnunzCRjktm0b-Ujmn2w1IJoCGTB-ta_WCt_07xG8BJBKN5nRFAnWoh4izHnLXzWnMJOsFZSiJ_XGGLcIsTYSXOe8y2sh2AhMXzZnGAhOOu4PG1-robB2QLiAOY4zz6sgQ49GFyaXCi6-BhAvXOKd37SxQEbpzlmv0tcgMkHl_SY9zXa5JjmfYUPG298iSlf7FNHDhgf9Vb7URs_-nK_63o16aRD2SwZWL30utRgnbQPwC5j8dvas696YFU2Ps5ev2peDLWjOz--Z833j6tv15_bm6-fvlxf3bSWEV5aK6TgsDeUOkTxgKnsoBaGwoHSrpMME9xJ3iEqsCXckJ4jY5FxTgrIBivJWfPhoDsvZnK9rduoE6g51TWkexW1V39mgt-oddwqBhlGnFeBd0eBFH8sLhc1-WzdOOrg4pIVrh-CCeVS_hNFkghCOJTif1DGEIMSVfTtE_Q2LinUpVUKc9ghznaC6EDZFHNObngYEUG1M5o6GE1Vo6md0RSsNW8e7-ah4retKoAPQK6psHbpUeu_qv4C-BjhAQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1826091657</pqid></control><display><type>article</type><title>Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia</title><source>SpringerLink Journals</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>PubMed Central</source><creator>Amare, Endale ; Mouquet-Rivier, Claire ; Rochette, Isabelle ; Adish, Abdulaziz ; Haki, Gulelat D.</creator><creatorcontrib>Amare, Endale ; Mouquet-Rivier, Claire ; Rochette, Isabelle ; Adish, Abdulaziz ; Haki, Gulelat D.</creatorcontrib><description>This study evaluated the effect of popping and fermentation on the chemical composition of three types of
Amaranthus caudatus
grains cultivated in Ethiopia. Proximate composition, minerals and mineral absorption inhibitors were analyzed. Popping caused a decrease in protein content by 4 % and an increase in fat, ash, acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents by 12, 10, 15 and 67 %, respectively. While fermentation increased protein, fat and ash content by 3, 22 and 14 %, respectively but did not significantly change ADF and NDF content. Fe, Ca and phytic acid (IP6) decreased during popping but Mg, Zn, galloyl and catechol did not change significantly. On the other hand, fermentation increased Fe and Mg content but decreased IP6, galloyl and catechol content. The decrease in mineral absorption inhibitors especially IP6 during popping and fermentation could contribute to enhance mineral bioavailability. However, due to the presence of high phytate content in raw amaranth, all IP6-to-mineral molar ratios were above the recommended values.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-016-2266-0</identifier><identifier>PMID: 27765968</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Absorption ; acid detergent fiber ; Amaranthus caudatus ; ash content ; Bioavailability ; calcium ; catechol ; Cellulose ; Cereals ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chromatography ; Corn ; Cultivation ; Detergents ; Dietary minerals ; Ethiopia ; Fermentation ; Food ; Food quality ; Food Science ; Grain ; Grain cultivation ; grains ; Inhibitors ; iron ; Lignin ; magnesium ; Minerals ; neutral detergent fiber ; Nutrition ; Original ; Original Article ; phytic acid ; Polyethylene ; Polyphenols ; popping ; protein content ; Proteins ; proximate composition ; Seeds ; Sorghum ; Statistical analysis ; zinc</subject><ispartof>Journal of food science and technology, 2016-07, Vol.53 (7), p.2987-2994</ispartof><rights>Association of Food Scientists & Technologists (India) 2016</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c536t-c78760db44e142f24890a7b40f44998523298691472c36b3d61bc1bee8705fc83</citedby><cites>FETCH-LOGICAL-c536t-c78760db44e142f24890a7b40f44998523298691472c36b3d61bc1bee8705fc83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5052166/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5052166/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,724,777,781,882,27905,27906,41469,42538,51300,53772,53774</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27765968$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Amare, Endale</creatorcontrib><creatorcontrib>Mouquet-Rivier, Claire</creatorcontrib><creatorcontrib>Rochette, Isabelle</creatorcontrib><creatorcontrib>Adish, Abdulaziz</creatorcontrib><creatorcontrib>Haki, Gulelat D.</creatorcontrib><title>Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>This study evaluated the effect of popping and fermentation on the chemical composition of three types of
Amaranthus caudatus
grains cultivated in Ethiopia. Proximate composition, minerals and mineral absorption inhibitors were analyzed. Popping caused a decrease in protein content by 4 % and an increase in fat, ash, acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents by 12, 10, 15 and 67 %, respectively. While fermentation increased protein, fat and ash content by 3, 22 and 14 %, respectively but did not significantly change ADF and NDF content. Fe, Ca and phytic acid (IP6) decreased during popping but Mg, Zn, galloyl and catechol did not change significantly. On the other hand, fermentation increased Fe and Mg content but decreased IP6, galloyl and catechol content. The decrease in mineral absorption inhibitors especially IP6 during popping and fermentation could contribute to enhance mineral bioavailability. However, due to the presence of high phytate content in raw amaranth, all IP6-to-mineral molar ratios were above the recommended values.</description><subject>Absorption</subject><subject>acid detergent fiber</subject><subject>Amaranthus caudatus</subject><subject>ash content</subject><subject>Bioavailability</subject><subject>calcium</subject><subject>catechol</subject><subject>Cellulose</subject><subject>Cereals</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Chromatography</subject><subject>Corn</subject><subject>Cultivation</subject><subject>Detergents</subject><subject>Dietary minerals</subject><subject>Ethiopia</subject><subject>Fermentation</subject><subject>Food</subject><subject>Food quality</subject><subject>Food Science</subject><subject>Grain</subject><subject>Grain cultivation</subject><subject>grains</subject><subject>Inhibitors</subject><subject>iron</subject><subject>Lignin</subject><subject>magnesium</subject><subject>Minerals</subject><subject>neutral detergent fiber</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>phytic acid</subject><subject>Polyethylene</subject><subject>Polyphenols</subject><subject>popping</subject><subject>protein content</subject><subject>Proteins</subject><subject>proximate composition</subject><subject>Seeds</subject><subject>Sorghum</subject><subject>Statistical analysis</subject><subject>zinc</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNqNkttqFTEUhgdRbKl9AG8k4I0XnZpzMjdCKdsDFLzR65BkMnunzCRjktm0b-Ujmn2w1IJoCGTB-ta_WCt_07xG8BJBKN5nRFAnWoh4izHnLXzWnMJOsFZSiJ_XGGLcIsTYSXOe8y2sh2AhMXzZnGAhOOu4PG1-robB2QLiAOY4zz6sgQ49GFyaXCi6-BhAvXOKd37SxQEbpzlmv0tcgMkHl_SY9zXa5JjmfYUPG298iSlf7FNHDhgf9Vb7URs_-nK_63o16aRD2SwZWL30utRgnbQPwC5j8dvas696YFU2Ps5ev2peDLWjOz--Z833j6tv15_bm6-fvlxf3bSWEV5aK6TgsDeUOkTxgKnsoBaGwoHSrpMME9xJ3iEqsCXckJ4jY5FxTgrIBivJWfPhoDsvZnK9rduoE6g51TWkexW1V39mgt-oddwqBhlGnFeBd0eBFH8sLhc1-WzdOOrg4pIVrh-CCeVS_hNFkghCOJTif1DGEIMSVfTtE_Q2LinUpVUKc9ghznaC6EDZFHNObngYEUG1M5o6GE1Vo6md0RSsNW8e7-ah4retKoAPQK6psHbpUeu_qv4C-BjhAQ</recordid><startdate>20160701</startdate><enddate>20160701</enddate><creator>Amare, Endale</creator><creator>Mouquet-Rivier, Claire</creator><creator>Rochette, Isabelle</creator><creator>Adish, Abdulaziz</creator><creator>Haki, Gulelat D.</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>0U~</scope><scope>1-H</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L.0</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope></search><sort><creationdate>20160701</creationdate><title>Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia</title><author>Amare, Endale ; Mouquet-Rivier, Claire ; Rochette, Isabelle ; Adish, Abdulaziz ; Haki, Gulelat D.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c536t-c78760db44e142f24890a7b40f44998523298691472c36b3d61bc1bee8705fc83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Absorption</topic><topic>acid detergent fiber</topic><topic>Amaranthus caudatus</topic><topic>ash content</topic><topic>Bioavailability</topic><topic>calcium</topic><topic>catechol</topic><topic>Cellulose</topic><topic>Cereals</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Chromatography</topic><topic>Corn</topic><topic>Cultivation</topic><topic>Detergents</topic><topic>Dietary minerals</topic><topic>Ethiopia</topic><topic>Fermentation</topic><topic>Food</topic><topic>Food quality</topic><topic>Food Science</topic><topic>Grain</topic><topic>Grain cultivation</topic><topic>grains</topic><topic>Inhibitors</topic><topic>iron</topic><topic>Lignin</topic><topic>magnesium</topic><topic>Minerals</topic><topic>neutral detergent fiber</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>phytic acid</topic><topic>Polyethylene</topic><topic>Polyphenols</topic><topic>popping</topic><topic>protein content</topic><topic>Proteins</topic><topic>proximate composition</topic><topic>Seeds</topic><topic>Sorghum</topic><topic>Statistical analysis</topic><topic>zinc</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Amare, Endale</creatorcontrib><creatorcontrib>Mouquet-Rivier, Claire</creatorcontrib><creatorcontrib>Rochette, Isabelle</creatorcontrib><creatorcontrib>Adish, Abdulaziz</creatorcontrib><creatorcontrib>Haki, Gulelat D.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>Global News & ABI/Inform Professional</collection><collection>Trade PRO</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ABI/INFORM Professional Standard</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Amare, Endale</au><au>Mouquet-Rivier, Claire</au><au>Rochette, Isabelle</au><au>Adish, Abdulaziz</au><au>Haki, Gulelat D.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2016-07-01</date><risdate>2016</risdate><volume>53</volume><issue>7</issue><spage>2987</spage><epage>2994</epage><pages>2987-2994</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>This study evaluated the effect of popping and fermentation on the chemical composition of three types of
Amaranthus caudatus
grains cultivated in Ethiopia. Proximate composition, minerals and mineral absorption inhibitors were analyzed. Popping caused a decrease in protein content by 4 % and an increase in fat, ash, acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents by 12, 10, 15 and 67 %, respectively. While fermentation increased protein, fat and ash content by 3, 22 and 14 %, respectively but did not significantly change ADF and NDF content. Fe, Ca and phytic acid (IP6) decreased during popping but Mg, Zn, galloyl and catechol did not change significantly. On the other hand, fermentation increased Fe and Mg content but decreased IP6, galloyl and catechol content. The decrease in mineral absorption inhibitors especially IP6 during popping and fermentation could contribute to enhance mineral bioavailability. However, due to the presence of high phytate content in raw amaranth, all IP6-to-mineral molar ratios were above the recommended values.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>27765968</pmid><doi>10.1007/s13197-016-2266-0</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1155 |
| ispartof | Journal of food science and technology, 2016-07, Vol.53 (7), p.2987-2994 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5052166 |
| source | SpringerLink Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central |
| subjects | Absorption acid detergent fiber Amaranthus caudatus ash content Bioavailability calcium catechol Cellulose Cereals Chemistry Chemistry and Materials Science Chemistry/Food Science Chromatography Corn Cultivation Detergents Dietary minerals Ethiopia Fermentation Food Food quality Food Science Grain Grain cultivation grains Inhibitors iron Lignin magnesium Minerals neutral detergent fiber Nutrition Original Original Article phytic acid Polyethylene Polyphenols popping protein content Proteins proximate composition Seeds Sorghum Statistical analysis zinc |
| title | Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-18T07%3A31%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20popping%20and%20fermentation%20on%20proximate%20composition,%20minerals%20and%20absorption%20inhibitors,%20and%20mineral%20bioavailability%20of%20Amaranthus%20caudatus%20grain%20cultivated%20in%20Ethiopia&rft.jtitle=Journal%20of%20food%20science%20and%20technology&rft.au=Amare,%20Endale&rft.date=2016-07-01&rft.volume=53&rft.issue=7&rft.spage=2987&rft.epage=2994&rft.pages=2987-2994&rft.issn=0022-1155&rft.eissn=0975-8402&rft_id=info:doi/10.1007/s13197-016-2266-0&rft_dat=%3Cproquest_pubme%3E4204776611%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1826091657&rft_id=info:pmid/27765968&rfr_iscdi=true |