充裕
发表于 2025-3-21 20:05:06
书目名称Molecular Techniques in the Microbial Ecology of Fermented Foods影响因子(影响力)<br> http://figure.impactfactor.cn/if/?ISSN=BK0638541<br><br> <br><br>书目名称Molecular Techniques in the Microbial Ecology of Fermented Foods影响因子(影响力)学科排名<br> http://figure.impactfactor.cn/ifr/?ISSN=BK0638541<br><br> <br><br>书目名称Molecular Techniques in the Microbial Ecology of Fermented Foods网络公开度<br> http://figure.impactfactor.cn/at/?ISSN=BK0638541<br><br> <br><br>书目名称Molecular Techniques in the Microbial Ecology of Fermented Foods网络公开度学科排名<br> http://figure.impactfactor.cn/atr/?ISSN=BK0638541<br><br> <br><br>书目名称Molecular Techniques in the Microbial Ecology of Fermented Foods被引频次<br> http://figure.impactfactor.cn/tc/?ISSN=BK0638541<br><br> <br><br>书目名称Molecular Techniques in the Microbial Ecology of Fermented Foods被引频次学科排名<br> http://figure.impactfactor.cn/tcr/?ISSN=BK0638541<br><br> <br><br>书目名称Molecular Techniques in the Microbial Ecology of Fermented Foods年度引用<br> http://figure.impactfactor.cn/ii/?ISSN=BK0638541<br><br> <br><br>书目名称Molecular Techniques in the Microbial Ecology of Fermented Foods年度引用学科排名<br> http://figure.impactfactor.cn/iir/?ISSN=BK0638541<br><br> <br><br>书目名称Molecular Techniques in the Microbial Ecology of Fermented Foods读者反馈<br> http://figure.impactfactor.cn/5y/?ISSN=BK0638541<br><br> <br><br>书目名称Molecular Techniques in the Microbial Ecology of Fermented Foods读者反馈学科排名<br> http://figure.impactfactor.cn/5yr/?ISSN=BK0638541<br><br> <br><br>
Airtight
发表于 2025-3-21 21:43:22
Molecular Techniques in the Microbial Ecology of Fermented Foods978-0-387-74520-6Series ISSN 2629-1010 Series E-ISSN 2629-1029
Evolve
发表于 2025-3-22 02:51:42
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效果
发表于 2025-3-22 04:37:00
https://doi.org/10.1007/978-0-387-74520-6DNA; Fermentation; bioinformatics; ecology; fermented foods; food microbiology; food science; microbial eco
Anterior
发表于 2025-3-22 09:58:43
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adj忧郁的
发表于 2025-3-22 13:34:35
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Hiatus
发表于 2025-3-22 19:50:51
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障碍物
发表于 2025-3-22 21:37:06
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headlong
发表于 2025-3-23 03:57:42
Book 2008ation of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics. It is well recognized by res
abysmal
发表于 2025-3-23 06:58:40
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