SCIE期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 2024/2025影響因子:1.817 (FOOD SCI TECHNOL INT) (1082-0132). (CHEMISTRY, APP

只看該作者 · 發(fā)表于 2025-3-21 17:10:08

SCIE(SCI)期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL(20 21 REV HIST)影響因子

SCIE(SCI)期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL(FOOD SCI TECHNOL INT)影響因子@(應(yīng)用化學(xué))學(xué)科排名

SCIE(SCI)期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL(20 21 REV HIST)總引論文

SCIE(SCI)期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL(FOOD SCI TECHNOL INT)總引論文@(應(yīng)用化學(xué))學(xué)科排名

SCIE(SCI)期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL(20 21 REV HIST)影響因子

SCIE(SCI)期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL(FOOD SCI TECHNOL INT)總引頻次@(應(yīng)用化學(xué))學(xué)科排名

SCIE(SCI)期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL(20 21 REV HIST)即時(shí)影響因子

SCIE(SCI)期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL(FOOD SCI TECHNOL INT)即時(shí)影響因子@(應(yīng)用化學(xué))學(xué)科排名

SCIE(SCI)期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL(20 21 REV HIST)五年累積影響因子

SCIE(SCI)期刊FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL(FOOD SCI TECHNOL INT)五年累積影響因子@(應(yīng)用化學(xué))學(xué)科排名

只看該作者 · 發(fā)表于 2025-3-21 21:21:48

只看該作者 · 發(fā)表于 2025-3-22 03:15:24

Submitted on: 11 March 2001. Revised on: 09 May 2001. Accepted on: 12 June 2001. ___________________FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

只看該作者 · 發(fā)表于 2025-3-22 06:27:34

只看該作者 · 發(fā)表于 2025-3-22 10:49:15

只看該作者 · 發(fā)表于 2025-3-22 13:14:32

只看該作者 · 發(fā)表于 2025-3-22 20:13:29

Submitted on: 27 November 1999. Revised on: 25 March 2000. Accepted on: 05 May 2000. ___________________FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

只看該作者 · 發(fā)表于 2025-3-22 22:57:55

Submitted on: 21 May 2012. Revised on: 17 September 2012. Accepted on: 23 October 2012. ___________________FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

只看該作者 · 發(fā)表于 2025-3-23 02:14:19

Submitted on: 12 May 2011. Revised on: 20 June 2011. Accepted on: 03 July 2011. ___________________FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

只看該作者 · 發(fā)表于 2025-3-23 09:10:13

Submitted on: 14 May 2006. Revised on: 16 June 2006. Accepted on: 12 July 2006. ___________________FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

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