SCIE期刊ITALIAN JOURNAL OF FOOD SCIENCE 2024/2025影響因子:3.696 (ITAL J FOOD SCI) (1120-1770). (FOOD SCIENCE & TECHNOLOGY)(食品

只看該作者 · 發(fā)表于 2025-3-21 18:29:09

SCIE(SCI)期刊ITALIAN JOURNAL OF FOOD SCIENCE(20 21 REV HIST)影響因子

SCIE(SCI)期刊ITALIAN JOURNAL OF FOOD SCIENCE(ITAL J FOOD SCI)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名

SCIE(SCI)期刊ITALIAN JOURNAL OF FOOD SCIENCE(20 21 REV HIST)總引論文

SCIE(SCI)期刊ITALIAN JOURNAL OF FOOD SCIENCE(ITAL J FOOD SCI)總引論文@(食品科學(xué)與技術(shù))學(xué)科排名

SCIE(SCI)期刊ITALIAN JOURNAL OF FOOD SCIENCE(20 21 REV HIST)影響因子

SCIE(SCI)期刊ITALIAN JOURNAL OF FOOD SCIENCE(ITAL J FOOD SCI)總引頻次@(食品科學(xué)與技術(shù))學(xué)科排名

SCIE(SCI)期刊ITALIAN JOURNAL OF FOOD SCIENCE(20 21 REV HIST)即時影響因子

SCIE(SCI)期刊ITALIAN JOURNAL OF FOOD SCIENCE(ITAL J FOOD SCI)即時影響因子@(食品科學(xué)與技術(shù))學(xué)科排名

SCIE(SCI)期刊ITALIAN JOURNAL OF FOOD SCIENCE(20 21 REV HIST)五年累積影響因子

SCIE(SCI)期刊ITALIAN JOURNAL OF FOOD SCIENCE(ITAL J FOOD SCI)五年累積影響因子@(食品科學(xué)與技術(shù))學(xué)科排名

只看該作者 · 發(fā)表于 2025-3-21 21:20:49

Submitted on: 01 March 2020. Revised on: 09 May 2020. Accepted on: 26 May 2020. ___________________ITALIAN JOURNAL OF FOOD SCIENCE

只看該作者 · 發(fā)表于 2025-3-22 00:37:11

Submitted on: 20 October 1998. Revised on: 24 December 1998. Accepted on: 05 January 1999. ___________________ITALIAN JOURNAL OF FOOD SCIENCE

只看該作者 · 發(fā)表于 2025-3-22 05:19:52

Submitted on: 11 July 2013. Revised on: 24 September 2013. Accepted on: 10 October 2013. ___________________ITALIAN JOURNAL OF FOOD SCIENCE

只看該作者 · 發(fā)表于 2025-3-22 08:45:06

只看該作者 · 發(fā)表于 2025-3-22 13:08:16

Submitted on: 03 May 2000. Revised on: 11 June 2000. Accepted on: 29 July 2000. ___________________ITALIAN JOURNAL OF FOOD SCIENCE

只看該作者 · 發(fā)表于 2025-3-22 18:35:33

Submitted on: 19 May 2020. Revised on: 06 August 2020. Accepted on: 03 September 2020. ___________________ITALIAN JOURNAL OF FOOD SCIENCE

只看該作者 · 發(fā)表于 2025-3-22 22:49:07

Submitted on: 03 October 2016. Revised on: 01 January 2017. Accepted on: 20 January 2017. ___________________ITALIAN JOURNAL OF FOOD SCIENCE

只看該作者 · 發(fā)表于 2025-3-23 05:04:52

只看該作者 · 發(fā)表于 2025-3-23 09:18:45

Submitted on: 17 November 2000. Revised on: 04 March 2001. Accepted on: 28 March 2001. ___________________ITALIAN JOURNAL OF FOOD SCIENCE

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