Commission 发表于 2025-3-25 04:30:39

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Suppository 发表于 2025-3-25 08:46:03

Submitted on: 12 October 2023.
Revised on: 02 November 2023.
Accepted on: 01 December 2023.

___________________Applied Food Biotechnology---SHAHID BEHESHTI UNIV MEDICAL SCIENCES, FAC MED

TAG 发表于 2025-3-25 12:54:20

Submitted on: 16 November 2016.
Revised on: 12 December 2016.
Accepted on: 22 December 2016.

___________________Applied Food Biotechnology---SHAHID BEHESHTI UNIV MEDICAL SCIENCES, FAC MED

Favorable 发表于 2025-3-25 18:26:05

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Forehead-Lift 发表于 2025-3-25 20:33:06

Submitted on: 07 October 2001.
Revised on: 23 January 2002.
Accepted on: 02 March 2002.

___________________Applied Food Biotechnology---SHAHID BEHESHTI UNIV MEDICAL SCIENCES, FAC MED

杂色 发表于 2025-3-26 02:52:33

Submitted on: 09 March 2024.
Revised on: 05 June 2024.
Accepted on: 18 July 2024.

___________________Applied Food Biotechnology---SHAHID BEHESHTI UNIV MEDICAL SCIENCES, FAC MED

HAVOC 发表于 2025-3-26 06:20:24

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CUMB 发表于 2025-3-26 10:06:30

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肌肉 发表于 2025-3-26 14:41:51

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ELUC 发表于 2025-3-26 17:47:10

Submitted on: 25 June 2018.
Revised on: 01 October 2018.
Accepted on: 13 October 2018.

___________________Applied Food Biotechnology---SHAHID BEHESHTI UNIV MEDICAL SCIENCES, FAC MED
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查看完整版本: ESCI期刊Applied Food Biotechnology 2024/2025影响因子:2.621 (APPL FOOD BIOTECHNOL) (2345-5357). (FOOD SCIENCE & TECHNOLOGY)(食品