| 货号 (SKU) | 包装规格 | 是否现货 | 价格 | 数量 |
|---|---|---|---|---|
| D106345-25ml |
25ml |
现货  |
| |
| D106345-100ml |
100ml |
现货 |
| |
| D106345-500ml |
500ml |
现货 |
|
| 英文别名 | FEMA 3272 | FT-0610477 | 2,5-Dimethyl pyrazine | MFCD00006147 | AC-10703 | Z104477264 | D2171 | HY-34439 | InChI=1/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H | NCGC00184236-02 | 2,5-Dimethylpyrazine (contains 2,6-isomer) | F0001-0364 | AKOS003368403 | AMY23196 |
|---|---|
| 规格或纯度 | ≥98% |
| 英文名称 | 2,5-Dimethylpyrazine |
| 储存温度 | 充氩 |
| 运输条件 | 常规运输 |
| 产品介绍 |
能与水任意比混溶，具有炒花生香气、奶油风味，有烤马铃薯味道。溶于水、乙醇、乙醚。能随水蒸气挥发。 |
| 作用机制 | Action Type | target ID | Target Name | Target Type | Target Organism | Binding Site Name | 参考文献 |
|---|
| PubChem SID | 504753439 |
|---|---|
| EC号 | 204-618-3 |
| 分子类型 | 小分子 |
| IUPAC Name | 2,5-dimethylpyrazine |
| INCHI | InChI=1S/C6H8N2/c1-5-3-8-6(2)4-7-5/h3-4H,1-2H3 |
| InChi Key | LCZUOKDVTBMCMX-UHFFFAOYSA-N |
| Canonical SMILES | CC1=CN=C(C=N1)C |
| Isomeric SMILES | CC1=CN=C(C=N1)C |
| WGK Germany | 3 |
| RTECS | UQ2800000 |
| PubChem CID | 31252 |
| 分子量 | 108.14 |
| Beilstein号 | 107052 |
| Reaxy-Rn | 107052 |
| 溶解性 | soluble in ethanol and ether |
|---|---|
| 密度 | 0.99 |
| 敏感性 | 对湿度敏感；对空气敏感 |
| 折光率 | 1.4970-1.5010 |
| 闪点(℉) | 147.2 °F |
| 闪点(℃) | 63℃ |
| 沸点 | 155°C |
| 熔点 | 15°C |
| 分子量 | 108.140 g/mol |
| XLogP3 | 0.600 |
| 氢键供体数Hydrogen Bond Donor Count | 0 |
| 氢键受体数Hydrogen Bond Acceptor Count | 2 |
| 可旋转键计数Rotatable Bond Count | 0 |
| 精确质量Exact Mass | 108.069 Da |
| 单同位素质量Monoisotopic Mass | 108.069 Da |
| 拓扑极表面积Topological Polar Surface Area | 25.800 Ų |
| 重原子数Heavy Atom Count | 8 |
| 形式电荷Formal Charge | 0 |
| 复杂度Complexity | 62.900 |
| 同位素原子数Isotope Atom Count | 0 |
| 定义的原子立体中心计数Defined Atom Stereocenter Count | 0 |
| 未定义的原子立体中心计数Undefined Atom Stereocenter Count | 0 |
| 定义的键立体中心计数Defined Bond Stereocenter Count | 0 |
| 未定义的键立体中心计数Undefined Bond Stereocenter Count | 0 |
| 所有立体化学键的总数The total count of all stereochemical bonds | 0 |
| 共价键合单元计数Covalently-Bonded Unit Count | 1 |
| 象形图 | GHS07 |
|---|---|
| 信号词 | Warning |
| 危险声明 |
H315: 引起皮肤刺激 H319: 引起严重眼睛刺激 H335: 可能引起呼吸道刺激 H302: 吞食有害 |
| 预防措施声明 |
P501: 将内容物/容器处理到。。。 P264: 处理后要彻底洗手。 P270: 使用本产品时，请勿进食、饮水或吸烟。 P330: 漱口 P301+P317: 如果被吞咽：请寻求医疗帮助。 |
| WGK Germany | 3 |
| RTECS | UQ2800000 |
| Reaxy-Rn | 107052 |
| 个人防护装备 | Eyeshields,Faceshields,full-face respirator (US),Gloves,multi-purpose combination respirator cartridge (US),type ABEK (EN14387) respirator filter |
| 1. Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Yunwei Niu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38115213] [10.1021/acs.jafc.3c08082] |
| 2. Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho. (2023) Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38109376] [10.1021/acs.jafc.3c06250] |
| 3. Nan He, Chunxiao Zhang, Kaiyang Hou, Hongxiao Yu, Donghai Zhang, Mengying Chen, Kaiqiang Zhang, Xu Wang. (2023) A comprehensive study on flavor/cyclodextrin inclusion complexes. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 679 (11): (132613). [PMID:20084102] [10.1016/j.colsurfa.2023.132613] |
| 4. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (39): (14312–14321). [PMID:37737140] [10.1021/acs.jafc.3c04424] |
| 5. Yang Yue, Chao Wang, Yashu Chen, Mingming Zheng, Yi Zhang, Qianchun Deng, Qi Zhou. (2024) Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties. FOOD CHEMISTRY, 432 (137095). [PMID:37657337] [10.1016/j.foodchem.2023.137095] |
| 6. Chao-Jun Wu, Wen-Fen Zhang, Xin Chen, Wu Fan, Qi-Dong Zhang, Jian Mao, Guo-Bi Chai, Qing-Zhao Shi, Yu-Jin Kong, En-Gui Zhang, Yan-Yang Li, Shu-Sheng Zhang, Jian-Ping Xie. (2023) Thermal/Redox-triggered release of pyrazinic functional molecules by coordination polymers with luminescence monitoring ability. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 650 (1265). [PMID:37478743] [10.1016/j.jcis.2023.07.056] |
| 7. Rihui Su, Gongke Li, Xiaohua Xiao. (2023) Ag/Poly(N-isopropylacrylamide)-laponite Hydrogel Surface-Enhanced Raman Membrane Substrate for Rapid Separation, Concentration and Detection of Hydrophilic Compounds in Complex Sample All-in-One. ANALYTICAL CHEMISTRY, 95 (15): (6399–6409). [PMID:37017607] [10.1021/acs.analchem.3c00209] |
| 8. Lili Cao, Pengpeng Jia, Haotian Liu, Shengmei Kang, Shaotong Jiang, Min Pang. (2023) Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods, 12 (4): (827). [PMID:36832902] [10.3390/foods12040827] |
| 9. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (5): (2472–2481). [PMID:36696632] [10.1021/acs.jafc.2c08360] |
| 10. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (48): (15202–15212). [PMID:36444759] [10.1021/acs.jafc.2c07026] |
| 11. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (45): (14457–14467). [PMID:36342227] [10.1021/acs.jafc.2c06458] |
| 12. Xiang-Rong Cheng, Jia-Hui Ma, Issoufou Amadou, Wei Zhao, Yu-Yao Chen, Chen-Xi Zhang, Bin Guan. (2023) Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. FOOD CHEMISTRY, 404 (134561). [PMID:36252379] [10.1016/j.foodchem.2022.134561] |
| 13. Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound. FOOD CHEMISTRY, 390 (133144). [PMID:35594769] [10.1016/j.foodchem.2022.133144] |
| 14. Caixing Pan, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor. Food Bioscience, 47 (101697). [10.1016/j.fbio.2022.101697] |
| 15. Sifan Mei, Yanyan Cao, Gang Zhang, Su Zhou, Yi Wang, Shuying Gong, Qiang Chu, Ping Chen. (2022) Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea. Plants-Basel, 11 (6): (823). [PMID:35336705] [10.3390/plants11060823] |
| 16. Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho. (2022) Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model. FOOD CHEMISTRY, 382 (132500). [PMID:35245757] [10.1016/j.foodchem.2022.132500] |
| 17. Ziyan Wang, Heping Cui, Mengyu Ma, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (5): (1618–1628). [PMID:35089027] [10.1021/acs.jafc.1c07391] |
| 18. Hanjun Zhang, Furong Tao, Yuezhi Cui, Hongtao Wu. (2020) Super-quenching: Multiple migration channels of excitons cause “area quenching”. MATERIALS CHEMISTRY AND PHYSICS, 243 (122657). [10.1016/j.matchemphys.2020.122657] |
| 19. Li Zheng, Jun-jian Situ, Qing-feng Zhu, Ping-gen Xi, Yin Zheng, Hong-xia Liu, Xiaofan Zhou, Zi-de Jiang. (2019) Identification of volatile organic compounds for the biocontrol of postharvest litchi fruit pathogen Peronophythora litchii. POSTHARVEST BIOLOGY AND TECHNOLOGY, 155 (37). [10.1016/j.postharvbio.2019.05.009] |
| 20. Qian Dun, Lei Yao, Zeyuan Deng, Hongyan Li, Jing Li, Yawei Fan, Bing Zhang. (2019) Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components. LWT-FOOD SCIENCE AND TECHNOLOGY, 112 (107648). [10.1016/j.lwt.2018.11.084] |
| 21. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 22. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2014) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, 145 (126). [PMID:24128458] [10.1016/j.foodchem.2013.07.072] |
| 23. Qi Zhou,Xiao Jia,Ying-Zheng Yao,Bei Wang,Chang-Qing Wei,Min Zhang,Fenghong Huang. (2019-09-19) Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.. Journal of agricultural and food chemistry, 67 ((41)): (11454-11463). [PMID:31529950] |
| 24. Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao. (2020-08-03) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.. Food chemistry, 335 (127664-127664). [PMID:32739820] |
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| 10. Min Hee Park,Nam Gyu Seol,Pahn-Shick Chang,Suk Hoo Yoon,Jae Hwan Lee. (2011-06-01) Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens\u2002var.\u2002japonica).. Journal of food science, 76 ((6)): (C808-C816). [PMID:21623788] |
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| 13. Pascal Fuchsmann,Mireille Tena Stern,Yves-Alain Brügger,Katharina Breme. (2015-08-01) Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.. Journal of agricultural and food chemistry, 63 ((34)): (7511-7521). [PMID:26230142] |
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| 15. Katharina Mamasuew,Nina Hofmann,Heinz Breer,Joerg Fleischer. (2010-12-15) Grueneberg ganglion neurons are activated by a defined set of odorants.. Chemical senses, 36 ((3)): (271-282). [PMID:21148269] |
| 16. Xinjing Li, Yishun Yao, Xue Xia, Foxin Zhang, Jingyang Yu, Heping Cui, Yunwei Niu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Maillard Reaction Process and Characteristic Volatile Compounds Formed During Secondary Thermal Degradation Monitored via the Change of Fluorescent Compounds in the Reaction of Xylose–Corn Protein Hydrolysate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38115213] [10.1021/acs.jafc.3c08082] |
| 17. Yue Luo, Siyue Zhu, Jie Peng, Heping Cui, Qingrong Huang, Baojun Xu, Chi-Tang Ho. (2023) Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38109376] [10.1021/acs.jafc.3c06250] |
| 18. Nan He, Chunxiao Zhang, Kaiyang Hou, Hongxiao Yu, Donghai Zhang, Mengying Chen, Kaiqiang Zhang, Xu Wang. (2023) A comprehensive study on flavor/cyclodextrin inclusion complexes. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 679 (11): (132613). [PMID:20084102] [10.1016/j.colsurfa.2023.132613] |
| 19. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Promotion or Inhibition Effects of Exogenous Glutathione-Degraded Amino Acids on the Formation of 2,3-Butanedione and Pyrazines via Varied Pathways of Interaction with α-Dicarbonyl Compounds Derived from N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (39): (14312–14321). [PMID:37737140] [10.1021/acs.jafc.3c04424] |
| 20. Yang Yue, Chao Wang, Yashu Chen, Mingming Zheng, Yi Zhang, Qianchun Deng, Qi Zhou. (2024) Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties. FOOD CHEMISTRY, 432 (137095). [PMID:37657337] [10.1016/j.foodchem.2023.137095] |
| 21. Chao-Jun Wu, Wen-Fen Zhang, Xin Chen, Wu Fan, Qi-Dong Zhang, Jian Mao, Guo-Bi Chai, Qing-Zhao Shi, Yu-Jin Kong, En-Gui Zhang, Yan-Yang Li, Shu-Sheng Zhang, Jian-Ping Xie. (2023) Thermal/Redox-triggered release of pyrazinic functional molecules by coordination polymers with luminescence monitoring ability. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 650 (1265). [PMID:37478743] [10.1016/j.jcis.2023.07.056] |
| 22. Rihui Su, Gongke Li, Xiaohua Xiao. (2023) Ag/Poly(N-isopropylacrylamide)-laponite Hydrogel Surface-Enhanced Raman Membrane Substrate for Rapid Separation, Concentration and Detection of Hydrophilic Compounds in Complex Sample All-in-One. ANALYTICAL CHEMISTRY, 95 (15): (6399–6409). [PMID:37017607] [10.1021/acs.analchem.3c00209] |
| 23. Lili Cao, Pengpeng Jia, Haotian Liu, Shengmei Kang, Shaotong Jiang, Min Pang. (2023) Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods, 12 (4): (827). [PMID:36832902] [10.3390/foods12040827] |
| 24. Tong Zhou, Xue Xia, Heping Cui, Yun Zhai, Foxin Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2023) Cysteine-Induced pH-Dependent Formation of Thiols and Sulfides or 2-Acetylthiazole and Pyrazines during Thermal Treatment of N-(1-Deoxy-d-xylulos-1-yl)-alanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (5): (2472–2481). [PMID:36696632] [10.1021/acs.jafc.2c08360] |
| 25. Tong Zhou, Xue Xia, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (48): (15202–15212). [PMID:36444759] [10.1021/acs.jafc.2c07026] |
| 26. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (45): (14457–14467). [PMID:36342227] [10.1021/acs.jafc.2c06458] |
| 27. Xiang-Rong Cheng, Jia-Hui Ma, Issoufou Amadou, Wei Zhao, Yu-Yao Chen, Chen-Xi Zhang, Bin Guan. (2023) Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. FOOD CHEMISTRY, 404 (134561). [PMID:36252379] [10.1016/j.foodchem.2022.134561] |
| 28. Xue Xia, Yun Zhai, Heping Cui, Han Zhang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Structural diversity and concentration dependence of pyrazine formation: Exogenous amino substrates and reaction parameters during thermal processing of l-alanyl-l-glutamine Amadori compound. FOOD CHEMISTRY, 390 (133144). [PMID:35594769] [10.1016/j.foodchem.2022.133144] |
| 29. Caixing Pan, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor. Food Bioscience, 47 (101697). [10.1016/j.fbio.2022.101697] |
| 30. Sifan Mei, Yanyan Cao, Gang Zhang, Su Zhou, Yi Wang, Shuying Gong, Qiang Chu, Ping Chen. (2022) Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea. Plants-Basel, 11 (6): (823). [PMID:35336705] [10.3390/plants11060823] |
| 31. Shibin Deng, Heping Cui, Khizar Hayat, Yun Zhai, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho. (2022) Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model. FOOD CHEMISTRY, 382 (132500). [PMID:35245757] [10.1016/j.foodchem.2022.132500] |
| 32. Ziyan Wang, Heping Cui, Mengyu Ma, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Controlled Formation of Pyrazines: Inhibition by Ellagic Acid Interaction with N-(1-Deoxy-d-xylulos-1-yl)-glycine and Promotion through Ellagic Acid Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (5): (1618–1628). [PMID:35089027] [10.1021/acs.jafc.1c07391] |
| 33. Hanjun Zhang, Furong Tao, Yuezhi Cui, Hongtao Wu. (2020) Super-quenching: Multiple migration channels of excitons cause “area quenching”. MATERIALS CHEMISTRY AND PHYSICS, 243 (122657). [10.1016/j.matchemphys.2020.122657] |
| 34. Li Zheng, Jun-jian Situ, Qing-feng Zhu, Ping-gen Xi, Yin Zheng, Hong-xia Liu, Xiaofan Zhou, Zi-de Jiang. (2019) Identification of volatile organic compounds for the biocontrol of postharvest litchi fruit pathogen Peronophythora litchii. POSTHARVEST BIOLOGY AND TECHNOLOGY, 155 (37). [10.1016/j.postharvbio.2019.05.009] |
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