派博傳思國(guó)際中心

標(biāo)題: ESCI期刊Current Research in Nutrition and Food Science 2024/2025影響因子:0.935 (CURR RES NUTR FOOD S) (2347-467X). (FOOD SCIE [打印本頁]

作者: 共用    時(shí)間: 2025-3-21 19:25
ESCI期刊Current Research in Nutrition and Food Science(20 21 REV HIST)影響因子


ESCI期刊Current Research in Nutrition and Food Science(CURR RES NUTR FOOD S)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名


ESCI期刊Current Research in Nutrition and Food Science(20 21 REV HIST)總引論文


ESCI期刊Current Research in Nutrition and Food Science(CURR RES NUTR FOOD S)總引論文@(食品科學(xué)與技術(shù))學(xué)科排名


ESCI期刊Current Research in Nutrition and Food Science(20 21 REV HIST)影響因子


ESCI期刊Current Research in Nutrition and Food Science(CURR RES NUTR FOOD S)總引頻次@(食品科學(xué)與技術(shù))學(xué)科排名


ESCI期刊Current Research in Nutrition and Food Science(20 21 REV HIST)即時(shí)影響因子


ESCI期刊Current Research in Nutrition and Food Science(CURR RES NUTR FOOD S)即時(shí)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名


ESCI期刊Current Research in Nutrition and Food Science(20 21 REV HIST)五年累積影響因子


ESCI期刊Current Research in Nutrition and Food Science(CURR RES NUTR FOOD S)五年累積影響因子@(食品科學(xué)與技術(shù))學(xué)科排名



作者: coagulation    時(shí)間: 2025-3-21 23:38
Submitted on: 25 June 2000. Revised on: 21 October 2000. Accepted on: 03 November 2000. ___________________Current Research in Nutrition and Food Science
作者: 維持    時(shí)間: 2025-3-22 00:40

作者: commute    時(shí)間: 2025-3-22 07:31

作者: 繁殖    時(shí)間: 2025-3-22 11:04

作者: 黑豹    時(shí)間: 2025-3-22 13:14

作者: Morbid    時(shí)間: 2025-3-22 20:56
Submitted on: 29 August 2020. Revised on: 28 September 2020. Accepted on: 28 October 2020. ___________________Current Research in Nutrition and Food Science
作者: semble    時(shí)間: 2025-3-23 00:09
Submitted on: 17 March 2011. Revised on: 09 April 2011. Accepted on: 01 June 2011. ___________________Current Research in Nutrition and Food Science
作者: 身體萌芽    時(shí)間: 2025-3-23 04:58

作者: Hypopnea    時(shí)間: 2025-3-23 07:02

作者: 時(shí)間等    時(shí)間: 2025-3-23 11:34

作者: 改進(jìn)    時(shí)間: 2025-3-23 17:52

作者: dainty    時(shí)間: 2025-3-23 19:30
Submitted on: 11 April 2013. Revised on: 17 June 2013. Accepted on: 04 July 2013. ___________________Current Research in Nutrition and Food Science
作者: Malaise    時(shí)間: 2025-3-24 01:54
Submitted on: 23 November 2016. Revised on: 21 March 2017. Accepted on: 16 April 2017. ___________________Current Research in Nutrition and Food Science
作者: Capture    時(shí)間: 2025-3-24 03:21

作者: patella    時(shí)間: 2025-3-24 08:20

作者: Ebct207    時(shí)間: 2025-3-24 12:49

作者: 突襲    時(shí)間: 2025-3-24 16:36

作者: 低三下四之人    時(shí)間: 2025-3-24 20:19

作者: Credence    時(shí)間: 2025-3-25 01:47
Submitted on: 19 April 2005. Revised on: 23 May 2005. Accepted on: 12 July 2005. ___________________Current Research in Nutrition and Food Science
作者: corn732    時(shí)間: 2025-3-25 06:14

作者: 魯莽    時(shí)間: 2025-3-25 08:37

作者: Mast-Cell    時(shí)間: 2025-3-25 12:34

作者: 要控制    時(shí)間: 2025-3-25 16:48
Submitted on: 02 August 2017. Revised on: 01 October 2017. Accepted on: 02 November 2017. ___________________Current Research in Nutrition and Food Science
作者: Bph773    時(shí)間: 2025-3-25 22:53

作者: 做事過頭    時(shí)間: 2025-3-26 03:33
Submitted on: 27 February 2020. Revised on: 23 June 2020. Accepted on: 26 July 2020. ___________________Current Research in Nutrition and Food Science
作者: B-cell    時(shí)間: 2025-3-26 06:47
Submitted on: 24 August 2010. Revised on: 30 October 2010. Accepted on: 16 November 2010. ___________________Current Research in Nutrition and Food Science
作者: 他很靈活    時(shí)間: 2025-3-26 09:11

作者: 顧客    時(shí)間: 2025-3-26 15:11
Submitted on: 24 April 2021. Revised on: 14 July 2021. Accepted on: 27 July 2021. ___________________Current Research in Nutrition and Food Science
作者: Bravado    時(shí)間: 2025-3-26 20:22

作者: 切掉    時(shí)間: 2025-3-26 21:12
Submitted on: 10 March 2006. Revised on: 01 July 2006. Accepted on: 12 July 2006. ___________________Current Research in Nutrition and Food Science
作者: CAMEO    時(shí)間: 2025-3-27 03:34

作者: 持續(xù)    時(shí)間: 2025-3-27 07:12

作者: Instinctive    時(shí)間: 2025-3-27 12:35
Submitted on: 04 November 2019. Revised on: 09 January 2020. Accepted on: 22 January 2020. ___________________Current Research in Nutrition and Food Science
作者: 豪華    時(shí)間: 2025-3-27 16:16

作者: Congestion    時(shí)間: 2025-3-27 19:58





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