an exmple item

gistfile1.txt

[
	{
		"type": "article-journal",
		"multi": {
			"main": {},
			"_keys": {}
		},
		"abstract": "以鹅肉为原料,采用中性蛋白酶、碱性蛋白酶、风味蛋白酶、木瓜蛋白酶制备呈味肽,对比分析4种酶解液中的水解度、寡肽含量,采用氨基酸自动分析仪对酶解液游离氨基酸组成进行测定,并利用电子舌和感官评定方法对酶解液的鲜味等味道进行滋味评定。结果表明:45℃恒温水浴酶解6.5 h,加酶量1 200 U/g、pH 7.0、固液比1∶3(g/mL)的条件下,木瓜蛋白酶酶解液水解度最大且寡肽质量分数最高,其次是中性蛋白酶,鹅肉蛋白水解度达到29.69%,寡肽质量分数达到0.18%。此外,中性蛋白酶酶解液的风味最好。中性蛋白酶酶解后产生的游离氨基酸类型丰富,谷氨酸和丙氨酸的含量高,最终酶解液整体鲜味浓郁,并伴有酸味...",
		"container-title": "食品科学",
		"ISSN": "1002-6630",
		"issue": "22",
		"language": "中文;",
		"page": "141-146",
		"source": "CNKI",
		"title": "不同蛋白酶制备鹅肉呈味肽的对比分析",
		"title-short": "Tang X, Sun Y Y, Jiang X T, et al. Comparative analysis of flavor peptides prepared by enzymatic hydrolysis of goosemeat with different proteases [J]. Food Science, 2019,40 (22): 141-146.",
		"URL": "https://kns.cnki.net/kcms/detail/detail.aspx?dbcode=CJFD&dbname=CJFDLAST2019&filename=SPKX201922021&v=9IhIrO%25mmd2FTKj4faAiSNiraBGVEnsKlHKVXWik%25mmd2F%25mmd2BFtlTv3R0Hr1obmSSMJhrYc8RwOn",
		"volume": "40",
		"author": [
			{
				"family": "唐",
				"given": "霄",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "孙",
				"given": "杨赢",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "江",
				"given": "雪婷",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "潘",
				"given": "道东",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "郑",
				"given": "兰亭",
				"multi": {
					"_key": {}
				}
			},
			{
				"family": "曹",
				"given": "锦轩",
				"multi": {
					"_key": {}
				}
			}
		],
		"accessed": {
			"date-parts": [
				[
					"2020",
					11,
					26
				]
			]
		},
		"issued": {
			"date-parts": [
				[
					"2019"
				]
			]
		}
	}
]