解冻 发表于 2025-3-25 05:10:05

Submitted on: 19 March 1999.
Revised on: 10 May 1999.
Accepted on: 27 May 1999.

___________________Current Opinion in Food Science

Parallel 发表于 2025-3-25 09:24:22

Submitted on: 24 October 2005.
Revised on: 14 February 2006.
Accepted on: 08 March 2006.

___________________Current Opinion in Food Science

aerobic 发表于 2025-3-25 15:18:13

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sphincter 发表于 2025-3-25 19:39:37

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口诀法 发表于 2025-3-25 23:10:59

Submitted on: 10 April 2020.
Revised on: 18 June 2020.
Accepted on: 21 July 2020.

___________________Current Opinion in Food Science

亲属 发表于 2025-3-26 03:36:23

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bromide 发表于 2025-3-26 04:24:48

Submitted on: 04 January 2004.
Revised on: 01 March 2004.
Accepted on: 16 April 2004.

___________________Current Opinion in Food Science

易于交谈 发表于 2025-3-26 11:19:36

Submitted on: 10 October 2021.
Revised on: 31 December 2021.
Accepted on: 12 February 2022.

___________________Current Opinion in Food Science

使坚硬 发表于 2025-3-26 14:18:59

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chandel 发表于 2025-3-26 19:58:58

Submitted on: 01 February 2025.
Revised on: 19 May 2025.
Accepted on: 07 July 2025.

___________________Current Opinion in Food Science
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查看完整版本: SCIE期刊Current Opinion in Food Science 2024/2025影响因子:8.919 (CURR OPIN FOOD SCI) (2214-7993). (FOOD SCIENCE & TECHNOLOGY)