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Artykuły w czasopismach na temat "Leafy vegetable"
Smith, Francisca I., i P. Eyzaguirre. "African Leafy Vegetables: Their Role in the World Health Organization’s Global Fruit and Vegetables Initiative". African Journal of Food, Agriculture, Nutrition and Development 7, nr 14 (28.05.2007): 01–17. http://dx.doi.org/10.18697/ajfand.14.ipgri1-1.
Pełny tekst źródłaHERMAN, K. M., A. J. HALL i L. H. GOULD. "Outbreaks attributed to fresh leafy vegetables, United States, 1973–2012". Epidemiology and Infection 143, nr 14 (20.02.2015): 3011–21. http://dx.doi.org/10.1017/s0950268815000047.
Pełny tekst źródłaSong, Xiao-yan, Bao-lin Liu i Ganesh K. Jaganathan. "Temperature Distribution Pattern of Brassica chinensis during Vacuum Cooling". Journal of Food Processing 2016 (28.02.2016): 1–6. http://dx.doi.org/10.1155/2016/8247085.
Pełny tekst źródłaKarmakar, Kamal, Tanvir Muslim i Md Azizur Rahman. "Chemical Composition of Some Leafy Vegetables of Bangladesh". Dhaka University Journal of Science 61, nr 2 (19.11.2013): 199–201. http://dx.doi.org/10.3329/dujs.v61i2.17070.
Pełny tekst źródłaMa, Chin H., i Manuel C. Palada. "(224) In Situ N Monitoring for Safe Leafy Vegetables using Quick and Advanced Tools". HortScience 40, nr 4 (lipiec 2005): 1074D—1074. http://dx.doi.org/10.21273/hortsci.40.4.1074d.
Pełny tekst źródłaBuzdar, Salah Udin, Syed Muhammad Khair i Syed Munawar Shah. "Consumers’ Willingness to Pay for Fresh-Water Grown Leafy Vegetables". Journal of Applied Economics and Business Studies 4, nr 4 (31.12.2020): 117–34. http://dx.doi.org/10.34260/jaebs.446.
Pełny tekst źródłaKougblénou, Sylvain Daton, Alidéhou Jerrold Agbankpé, Justin Gbèssohélé Béhanzin, Tamègnon Victorien Dougnon, Alidah Victonie Aniambossou, Lamine Baba-Moussa i Honoré Sourou Bankolé. "Microbiological Safety of Leafy Vegetables Produced at Houeyiho and Sèmè-Kpodji Vegetable Farms in Southern Benin: Risk Factors for Campylobacter spp." International Journal of Food Science 2019 (16.12.2019): 1–8. http://dx.doi.org/10.1155/2019/8942608.
Pełny tekst źródłaHart, Alexander D., Azubuike CU, Barimalaa IS i SC Achinewhu. "Vegetable Consumption Pattern of Households in Selected Areas of the old Rivers State in Nigeria". African Journal of Food, Agriculture, Nutrition and Development 5, nr 8 (25.04.2005): 01–18. http://dx.doi.org/10.18697/ajfand.8.1365.
Pełny tekst źródłaHart, Alexander D., Azubuike CU, Barimalaa IS i SC Achinewhu. "Vegetable Consumption Pattern of Households in Selected Areas of the old Rivers State in Nigeria". African Journal of Food, Agriculture, Nutrition and Development 5, nr 8 (25.04.2005): 01–18. http://dx.doi.org/10.18697/ajfand.8.1365.
Pełny tekst źródłaSam, Luong Hong, i Tran Anh Son. "A Study on Application of Ultrasonic Wave and Ozone Micro-Bubbles in Leafy Vegetables Washing". Key Engineering Materials 863 (wrzesień 2020): 79–84. http://dx.doi.org/10.4028/www.scientific.net/kem.863.79.
Pełny tekst źródłaRozprawy doktorskie na temat "Leafy vegetable"
Mahlangu, Sandile Alexandra. "Production and commercialisation potential of indigenous leafy vegetables : case study of Capricorn District in the Limpopo Province, South Africa". Thesis, University of Limpopo, 2014. http://hdl.handle.net/10386/1332.
Pełny tekst źródłaThere are few plant species commercialised significantly globally and food requirements are mainly met by only few species. However, there is an enormous number of under-utilised species that play a vital role in the livelihood of rural households. These species are referred to as indigenous crops. Indigenous crops are adaptable to local agro-ecological conditions even where there is unreliable rainfall, which is the case in many parts of the country, require a minimum production management, mature early, and are easy to harvest and preserve and require less capital investments. Despite all these, in South Africa indigenous leafy vegetables (ILVs) were not commercialised and most researchers did not pay much attention to do research on possibilities of commercialising these crops. Thus this study investigated the economic potential of commercialising indigenous leafy vegetables in the rural South African context in general and in the study area in particular. The objectives of the study were (1) to identify the socio-economic characteristics of ILVs producers in rural areas of Capricorn district, (2), to investigate constraints faced by farmers in commercialising ILVs in rural areas of Capricorn district, (3), to determine the productivity of indigenous leafy vegetables in rural areas of Capricorn district, and (4), to assess different types of marketing channels of ILVs in rural areas of Capricorn district. The study used Stochastic Frontier Production Function to determine the productivity and to assess the socio-economic characteristics of producers of Indigenous Leafy Vegetables. Bubble chart was used to assess the marketing channels whilst consumer data was captured into a statistical package. The results indicated that there are several significant socio-economic factors that affect ILV production and there are also factors which constraint farmers from commercialising ILVs. Productivity of ILVs in the study area varied a lot among farmers; some farmers had a high productivity but most farmers had a low productivity. The results indicated that out of the factors included in the analysis significant production factors were; amount of labour used, cost of hiring tractor service and land devoted to ILVs and inefficiency factors were; gender, age, household size, farming experience, farm size, v hired labour, primary occupation and land ownership. ILV farmers had no formal marketing channels; they sold their product direct to consumers or through hawkers. Therefore, the study recommends the integration of science/modern technology and indigenous knowledge, to improve the productivity of ILVs. Since farmers were not technically efficient, therefore it is important to run workshops that will help them improve their production and marketing skills and how to market their products. Or create booklets that have information on how to efficiently produce ILVs. There should also be awareness campaign on the benefit of ILVs in both rural and urban communities. The study also recommends a multi-disciplinary approach in developing the crop; more stakeholders should be involved so as to make the crop appealing. Finally the study recommends the commercialisation of these crops due to the fact that they have the potential and are demanded in most parts of South Africa.
DeNiro, Julia L. "Airborne Transport of Foodborne Pathogens from Bovine Manure to Vegetable Surfaces". The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1376925440.
Pełny tekst źródłaFu, J. "Effects of different harvest start times on leafy vegetables (Lettuce, Pak Choi and Rocket) in a reaping and regrowth system". Lincoln University, 2008. http://hdl.handle.net/10182/670.
Pełny tekst źródłaAnele, Mayekiso. "Production of Indigenous Leafy Vegetables (ILVs) and their contribution to household food security: evidence from Coffee Bay, Eastern Cape Province of South Africa". Thesis, University of Fort Hare, 2016. http://hdl.handle.net/10353/712.
Pełny tekst źródłaSriwichai, Wichien. "Déterminants de la bioaccessibilité des caroténoïdes et tocophérols de légumes feuilles : comparaison variétale et influence du procédé". Thesis, Montpellier, 2016. http://www.theses.fr/2016MONTT176.
Pełny tekst źródłaThe vitamin A deficiency is a major public health problem in numerous countries and affects specifically vulnerable groups. A diversified diet allows decreasing the vitamin A deficiency in a sustainable way. Fruits and vegetables have an important role to play in this context. Some of provitamin A carotenoids can fulfil human vitamin A requirements. Their poor intestinal absorption and bioconversion into vitamin A is a limiting factor. This thesis aim at, firstly, identify the key determinants of carotenoid (β-carotene and lutein) and α-tocopherol bioaccessibility in 8 fresh leafy vegetables consumed in South East Asia. Their nutritional profile and capacity to liberate micronutrient throughout in vitro digestion were assessed. Statistical correlations were determined among the variables to identify which factor promotes or impairs the micronutrient bioaccessibility. In a second step, two studies were leaded on chayote and moringa leaves to evaluate the influence of culinary treatments and preservation methods on the compound bioaccessibility. A microscopical approach was used to assess the structural changes of the food at the cellular scale. Finally, a quantification method of pectins and tannins in the digestive medium was developed to highlight their role in the carotenoid micellarisation. Leafy vegetables are constituted of tree distinct tissues (epidermis, mesophylle and vascular bundles). The pectin contents in leafy vegetable were the only key factor statically involved in the carotenoid micellarisation. The analysis of the pectin contents of the digestive medium of leafy vegetable did not confirm this hypothesis. The condensed tannins had rather a protective role probably related to their antioxidant properties. Among the culinary treatments, steaming increased greatly the carotenoid and α-tocopherol bioaccessibility with concomitant tissue disorganization and low degradation reactions. On the contrary, frying destroys the epidermis layer, opens some palissadic cells with a high level of destruction of vitamins with the high temperature used. Drying at moderate temperature (60°C) plus grinding produce powders with high release of compounds during in vitro digestion. In conclusion, fresh and processed vegetables have an interesting nutritional profile and processing (drying/grinding, steaming, sterilization) improves the digestive release of micronutrients. Cell opening is an important factor as well as the biochemical composition of the leaves which determine the digestive behaviour (stability, micellarisation). Stabilisation of leaves by drying and grinding allow delivering functionalised powder during the year. Moringa has a nutritional profile comparable to others leafy vegetables except for its phenolic contents. The consumption of diversified products based on leafy vegetables in fresh or processed state should improve the nutritional status of populations
Jansen, van Rensburg WS, Averbeke W. Vab, R. Slabbert, M. Faber, Jaarsveld P. Van, Heerden I. Van, F. Wenhold i A. Oelofse. "African leafy vegetables in South Africa". Water SA, 2007. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1000817.
Pełny tekst źródłaAmoussa, Hounkpatin Waliou B. A. "Évaluation du potentiel de couverture des besoins en vitamine A des jeunes enfants à partir des sauces accompagnant les aliments de base consommés au Bénin". Thesis, Montpellier 2, 2011. http://www.theses.fr/2011MON20160/document.
Pełny tekst źródłaThe identification and the improvement of the potential in pro-vitamins A of sauces accompanying staple foods could constitute a food-based approach for combating vitamin A deficiency (VAD) among young children in Benin. The nutritional quality and the retention of pro-vitamins A in sauces during traditional home processing has been assessed by using a field-laboratory iterative approach. Anthropometric measurements were used to appreciate subjects' nutritional status. A food consumption survey of 420 young children was conducted to assess the adequacy of iron, zinc and vitamin A (VA) intakes, and to identify the main VA-rich foods eaten by children using the weighed food record method. Mangoes, eggs, red palm oil (RPO), various leafy vegetables (LV) and palm nut juice sauces appeared to be the main VA-rich foods consumed by 34.2% investigated children. When consumed, these LV sauces containing RPO or palm nut juice (PNJ) contributed to the meeting of 71-129% of the recommended VA intake of young children. The traditional processing method of the most promising sauces such as amaranth leaf sauces based on RPO or PNJ was monitored step by step during home visits and allowed identifying the thermal treatments applied to LV, to palm nut or to RPO as critical steps. Heating the RPO at 180-200°C appears as the more prejudicial step to VA. It decreased more than 70% and in less than 3 min, α-carotene, β-carotene and Retinol Activity Equivalent (RAE) contents. Violaxanthin, a non pro-VA carotenoid, was the only compound to be significantly affected by the thermal treatment (100°C) of amaranth leaves. RAE remained high after blanching even when alkaline traditional potash was added. The formulated sauces on the basis of the ingredients LV-amaranth, palm nut or RPO present a good acceptability, a high RAE and their consumption could be promoted favorably in food-based strategies to alleviate VAD
Palumbo, John. "Management of Aphids and Thrips on Leafy Vegetables". College of Agriculture, University of Arizona (Tucson, AZ), 1999. http://hdl.handle.net/10150/221610.
Pełny tekst źródłaMatheron, Michael E., i Martin Porchas. "Performance of Products for Management of Sclerotinia Leaf Drop of Lettuce in 2002". College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2002. http://hdl.handle.net/10150/214955.
Pełny tekst źródłaTengku, Muda Mohamed Mahmud. "Acclimation of leafy vegetables for post-harvest quality retention". Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308305.
Pełny tekst źródłaKsiążki na temat "Leafy vegetable"
Ready-to-eat or not?: Examining the impact of leafy greens marketing agreements : hearing before the Subcommittee on Domestic Policy of the Committee on Oversight and Government Reform, House of Representatives, One Hundred Eleventh Congress, first session, July 29, 2009. Washington: U.S. G.P.O., 2011.
Znajdź pełny tekst źródłaHughes, Meredith Sayles. Green power: Leaf & flower vegetables. Minneapolis, MN: Lerner Publications Co., 2001.
Znajdź pełny tekst źródłaUnited States. Agricultural Marketing Service. Fruit and Vegetable Division. Processed Products Branch. Frozen leafy greens: Grading manual. Washington, DC: The Branch, 1987.
Znajdź pełny tekst źródłaFood and Agriculture Organization of the United Nations. i World Health Organization, red. Microbiological hazards in fresh leafy vegetables and herbs: Meeting report. Geneva: World Health Organization, 2008.
Znajdź pełny tekst źródłaCooking with traditional leafy vegetables: Indigenous plants in Tanzania's kitchen. Dar es Salaam, Tanzania: Regent Estate Senior Women Group, 2008.
Znajdź pełny tekst źródłaFood and Agriculture Organization of the United Nations. Microbiological hazards in fresh leafy vegetables and herbs: Meeting report. Geneva: World Health Organization, 2008.
Znajdź pełny tekst źródłaFeldt, Linda Diane. Spinach and beyond: Loving life and dark green leafy vegetables : a cookbook. Ann Arbor, MI: Moon Field Press, 2003.
Znajdź pełny tekst źródłaSpinach and beyond: Loving life and dark green leafy vegetables : a cookbook. Ann Arbor, MI: Moon Field Press, 2003.
Znajdź pełny tekst źródłaphotographer, Kernick John, red. Root to leaf: A southern chef cooks through the seasons. New York: Harper Wave, an imprint of HarperCollins Publishers, 2015.
Znajdź pełny tekst źródłaSpringer, John K. The importance of plant disease management in U.S. production of leafy green vegetables. Washington, D.C.?]: The Program, 1994.
Znajdź pełny tekst źródłaCzęści książek na temat "Leafy vegetable"
Gunes, Gurbuz, i Esra Dogu-Baykut. "Green Leafy Vegetables". W Handbook of Vegetables and Vegetable Processing, 683–99. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119098935.ch29.
Pełny tekst źródłaReddy, P. Parvatha. "Leafy Vegetable Crops". W Biointensive Integrated Pest Management in Horticultural Ecosystems, 179–82. New Delhi: Springer India, 2014. http://dx.doi.org/10.1007/978-81-322-1844-9_13.
Pełny tekst źródłaReddy, Parvatha P. "Leafy Vegetable Crops". W Nematode Diseases of Crops and their Management, 319–23. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-3242-6_18.
Pełny tekst źródłaGunes, Gurbuz, i Esra Dogu. "Green Leafy Vegetables: Spinach and Lettuce". W Handbook of Vegetables and Vegetable Processing, 705–16. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470958346.ch35.
Pełny tekst źródłaReddy, P. Parvatha. "Leafy, Root and Tuber Vegetable Crops". W Plant Growth Promoting Rhizobacteria for Horticultural Crop Protection, 223–34. New Delhi: Springer India, 2014. http://dx.doi.org/10.1007/978-81-322-1973-6_12.
Pełny tekst źródłaGullino, M. Lodovica, Giovanna Gilardi i Angelo Garibaldi. "Seed-Borne Fungal Pathogens of Leafy Vegetable Crops". W Global Perspectives on the Health of Seeds and Plant Propagation Material, 47–56. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-017-9389-6_4.
Pełny tekst źródłaNarain, Udit, Alka Kushwaha, Rajendra Prasad i Ved Ratan. "Symptomatology and Etiology of Alternariose in Root, Fruits, and Leafy Vegetables". W Diseases of Fruits and Vegetable Crops, 461–87. Series statement: Innovations in horticultural science: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9780429322181-25.
Pełny tekst źródłaPavithra, M., K. R. Sridhar i A. A. Greeshma. "17. Bioactive attributes of traditional leafy vegetable Talinum triangulare". W Human Health Handbooks, 357–72. The Netherlands: Wageningen Academic Publishers, 2017. http://dx.doi.org/10.3920/978-90-8686-853-7_17.
Pełny tekst źródłaEbel, Roland, María de Jesús Méndez Aguilar, Juan Ariel Castillo Cocom i Susanne Kissmann. "Genetic Diversity in Nutritious Leafy Green Vegetable—Chaya (Cnidoscolus aconitifolius)". W Sustainable Development and Biodiversity, 161–89. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-96454-6_6.
Pełny tekst źródłaGullino, M. Lodovica, Giovanna Gilardi i Angelo Garibaldi. "Chemical and Non Chemical Seed Dressing for Leafy Vegetable Crops". W Global Perspectives on the Health of Seeds and Plant Propagation Material, 125–36. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-017-9389-6_9.
Pełny tekst źródłaStreszczenia konferencji na temat "Leafy vegetable"
Lin, Jing, Zhiqin Wang, Chong Li i Xiang Yuan. "Study on Bunching Mechanical Properties of Leafy Vegetable". W 2021 ASABE Annual International Virtual Meeting, July 12-16, 2021. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2021. http://dx.doi.org/10.13031/aim.202100129.
Pełny tekst źródłaYAO, MING-HWI, HUU-SHENG LUR i CHUN-HSIANG HUANG. "LIFE CYCLE ASSESSMENT OF LEAFY VEGETABLE CONSUMPTION IN URBAN TAIPEI, TAIWAN". W URBAN AGRICULTURE 2020. Southampton UK: WIT Press, 2020. http://dx.doi.org/10.2495/ua200071.
Pełny tekst źródłaDahir, Hana, Alaa Mohamed, Sara Alsaeedi i Tahra Elobeid. "Determination of Ocps and Pops Residues in Local Produce in Qatar and their Health Implications". W Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0210.
Pełny tekst źródłaMallick, J., K. L. Narayana, S. Khuntia, D. Singh i R. Barik. "Biogas generation from leafy biomass & vegetable wastes by application of ultrasound". W 2009 International Conference on the Developments in Renewable Energy Technology (ICDRET 2009). IEEE, 2009. http://dx.doi.org/10.1109/icdret.2009.5454178.
Pełny tekst źródłaTan, Dingzhong, Chenxi Guan, Jian Guo, Chenggong Ji i Chao Jiang. "Research on Leafy Vegetable Recognition and Navigation Line Extraction Algorithm Based on Machine Vision". W ICCIR 2021: 2021 International Conference on Control and Intelligent Robotics. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3473714.3473838.
Pełny tekst źródłaAli, Mohd Fozi, i Shahrul Azwan Shakrani. "The effects of secondary treated wastewater irrigation on leafy vegetable growth under soil and soilless culture". W 2013 IEEE Business Engineering and Industrial Applications Colloquium (BEIAC). IEEE, 2013. http://dx.doi.org/10.1109/beiac.2013.6560178.
Pełny tekst źródłaGao, Guohua, Xinyue Du, Zihua Zhang, Wenyue Liu i Shiyue Pan. "Low-carbon design of leafy vegetable production system based on life cycle analysis and digital model". W 2022 12th International Conference on CYBER Technology in Automation, Control, and Intelligent Systems (CYBER). IEEE, 2022. http://dx.doi.org/10.1109/cyber55403.2022.9907402.
Pełny tekst źródłaSITAREK-ANDRZEJCZYK, Monika, Jarosław PRZYBYŁ i Marek GAJEWSKI. "THE EFFECT OF POST-HARVEST TREATMENT AND STORAGE CONDITIONS ON VITAMIN C CONTENT IN TWO LEAFY PARSLEY CULTIVARS". W RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.018.
Pełny tekst źródłaMohinani, Hanisha, Vinita Chugh, Shivanghee Kaw, Om Yerawar i Indu Dokare. "Vegetable and Fruit Leaf Diseases Detection using ResNet". W 2022 Interdisciplinary Research in Technology and Management (IRTM). IEEE, 2022. http://dx.doi.org/10.1109/irtm54583.2022.9791744.
Pełny tekst źródłaGherman, Oxana. "Ion Vatamanu: the Poetry of Vegetal Pulsations". W Conferință științifică internațională "Filologia modernă: realizări şi perspective în context european". “Bogdan Petriceicu-Hasdeu” Institute of Romanian Philology, Republic of Moldova, 2022. http://dx.doi.org/10.52505/filomod.2022.16.21.
Pełny tekst źródłaRaporty organizacyjne na temat "Leafy vegetable"
Yu, Zhang, Fu Yao, Yang Xuefei, Aye Mya Mon, Pyae Phyo Hein, Li Jianwen, Yunn Mi Mi Kyaw i in. Vegetables from local markets in Myanmar. International Centre for Integrated Mountain Development (ICIMOD), wrzesień 2022. http://dx.doi.org/10.53055/icimod.1011.
Pełny tekst źródłaFuchs, Marcel, Ishaiah Segal, Ehude Dayan i K. Jordan. Improving Greenhouse Microclimate Control with the Help of Plant Temperature Measurements. United States Department of Agriculture, maj 1995. http://dx.doi.org/10.32747/1995.7604930.bard.
Pełny tekst źródłaBrandl, Maria T., Shlomo Sela, Craig T. Parker i Victor Rodov. Salmonella enterica Interactions with Fresh Produce. United States Department of Agriculture, wrzesień 2010. http://dx.doi.org/10.32747/2010.7592642.bard.
Pełny tekst źródłaADAS, RSK. Nitrate Surveillance Monitoring Program (Annual Report May 2021 - March 2022). Food Standards Agency, grudzień 2022. http://dx.doi.org/10.46756/sci.fsa.uau489.
Pełny tekst źródłaLers, Amnon, i Gan Susheng. Study of the regulatory mechanism involved in dark-induced Postharvest leaf senescence. United States Department of Agriculture, styczeń 2009. http://dx.doi.org/10.32747/2009.7591734.bard.
Pełny tekst źródłaSeginer, Ido, Daniel H. Willits, Michael Raviv i Mary M. Peet. Transpirational Cooling of Greenhouse Crops. United States Department of Agriculture, marzec 2000. http://dx.doi.org/10.32747/2000.7573072.bard.
Pełny tekst źródłaLers, Amnon, E. Lomaniec, S. Burd, A. Khalchitski, L. Canetti i Pamela J. Green. Analysis of Senescence Inducible Ribonuclease in Tomato: Gene Regulation and Function. United States Department of Agriculture, luty 2000. http://dx.doi.org/10.32747/2000.7570563.bard.
Pełny tekst źródłaLers, Amnon, i Pamela J. Green. LX Senescence-Induced Ribonuclease in Tomato: Function and Regulation. United States Department of Agriculture, wrzesień 2003. http://dx.doi.org/10.32747/2003.7586455.bard.
Pełny tekst źródłaGhanim, Murad, Joe Cicero, Judith K. Brown i Henryk Czosnek. Dissection of Whitefly-geminivirus Interactions at the Transcriptomic, Proteomic and Cellular Levels. United States Department of Agriculture, luty 2010. http://dx.doi.org/10.32747/2010.7592654.bard.
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