SCIE期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2024/2025影響因子:1.363 (J AM SOC BREW CHEM) (0361-0470). (FOOD S

Mottled

SCIE(SCI)期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS(20 21 REV HIST)影響因子


SCIE(SCI)期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS(J AM SOC BREW CHEM)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名


SCIE(SCI)期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS(20 21 REV HIST)總引論文


SCIE(SCI)期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS(J AM SOC BREW CHEM)總引論文@(食品科學(xué)與技術(shù))學(xué)科排名


SCIE(SCI)期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS(20 21 REV HIST)影響因子


SCIE(SCI)期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS(J AM SOC BREW CHEM)總引頻次@(食品科學(xué)與技術(shù))學(xué)科排名


SCIE(SCI)期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS(20 21 REV HIST)即時(shí)影響因子


SCIE(SCI)期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS(J AM SOC BREW CHEM)即時(shí)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名


SCIE(SCI)期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS(20 21 REV HIST)五年累積影響因子


SCIE(SCI)期刊JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS(J AM SOC BREW CHEM)五年累積影響因子@(食品科學(xué)與技術(shù))學(xué)科排名

前奏曲

Submitted on: 17 November 2022. Revised on: 22 January 2023. Accepted on: 17 March 2023. ___________________JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

不能約

Submitted on: 05 January 2018. Revised on: 07 March 2018. Accepted on: 04 April 2018. ___________________JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Watemelon

Pseudoephedrine

Submitted on: 16 April 2018. Revised on: 14 July 2018. Accepted on: 30 July 2018. ___________________JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

incubus

defuse

Submitted on: 22 November 2009. Revised on: 22 February 2010. Accepted on: 06 March 2010. ___________________JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

過(guò)度

Submitted on: 22 November 2009. Revised on: 22 February 2010. Accepted on: 18 April 2010. ___________________JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

淺灘

surrogate