Flatus 发表于 2025-3-25 03:36:39

Submitted on: 17 December 1999.
Revised on: 17 January 2000.
Accepted on: 14 March 2000.

___________________JOURNAL OF APPLIED BOTANY AND FOOD QUALITY

opportune 发表于 2025-3-25 09:31:23

Submitted on: 26 September 2001.
Revised on: 30 November 2001.
Accepted on: 15 December 2001.

___________________JOURNAL OF APPLIED BOTANY AND FOOD QUALITY

CHASM 发表于 2025-3-25 13:33:26

Submitted on: 06 February 2011.
Revised on: 05 April 2011.
Accepted on: 26 May 2011.

___________________JOURNAL OF APPLIED BOTANY AND FOOD QUALITY

vibrant 发表于 2025-3-25 16:57:06

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Affirm 发表于 2025-3-25 21:09:23

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残废的火焰 发表于 2025-3-26 03:04:27

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TEM 发表于 2025-3-26 07:08:02

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脆弱带来 发表于 2025-3-26 10:18:18

Submitted on: 05 February 2022.
Revised on: 18 March 2022.
Accepted on: 22 April 2022.

___________________JOURNAL OF APPLIED BOTANY AND FOOD QUALITY

蒙太奇 发表于 2025-3-26 12:37:53

Submitted on: 14 June 2022.
Revised on: 22 September 2022.
Accepted on: 02 November 2022.

___________________JOURNAL OF APPLIED BOTANY AND FOOD QUALITY

orthopedist 发表于 2025-3-26 17:42:54

Submitted on: 01 June 2008.
Revised on: 19 July 2008.
Accepted on: 24 August 2008.

___________________JOURNAL OF APPLIED BOTANY AND FOOD QUALITY
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查看完整版本: SCIE期刊JOURNAL OF APPLIED BOTANY AND FOOD QUALITY 2024/2025影响因子:1.284 (J APPL BOT FOOD QUAL) (1439-040X). (PLANT SCIENCE