共用 发表于 2025-3-21 19:25:28

        ESCI期刊Current Research in Nutrition and Food Science(20 21 REV HIST)影响因子<br>        http://impactfactor.cn/2024/if/?ISSN=2347-467X<br><br>        ESCI期刊Current Research in Nutrition and Food Science(CURR RES NUTR FOOD S)影响因子@(食品科学与技术)学科排名<br>        http://impactfactor.cn/2024/ifr/?ISSN=2347-467X<br><br>        ESCI期刊Current Research in Nutrition and Food Science(20 21 REV HIST)总引论文<br>        http://impactfactor.cn/2024/at/?ISSN=2347-467X<br><br>        ESCI期刊Current Research in Nutrition and Food Science(CURR RES NUTR FOOD S)总引论文@(食品科学与技术)学科排名<br>        http://impactfactor.cn/2024/atr/?ISSN=2347-467X<br><br>        ESCI期刊Current Research in Nutrition and Food Science(20 21 REV HIST)影响因子<br>        http://impactfactor.cn/2024/tc/?ISSN=2347-467X<br><br>        ESCI期刊Current Research in Nutrition and Food Science(CURR RES NUTR FOOD S)总引频次@(食品科学与技术)学科排名<br>        http://impactfactor.cn/2024/tcr/?ISSN=2347-467X<br><br>        ESCI期刊Current Research in Nutrition and Food Science(20 21 REV HIST)即时影响因子<br>        http://impactfactor.cn/2024/ii/?ISSN=2347-467X<br><br>        ESCI期刊Current Research in Nutrition and Food Science(CURR RES NUTR FOOD S)即时影响因子@(食品科学与技术)学科排名<br>        http://impactfactor.cn/2024/iir/?ISSN=2347-467X<br><br>        ESCI期刊Current Research in Nutrition and Food Science(20 21 REV HIST)五年累积影响因子<br>        http://impactfactor.cn/2024/5y/?ISSN=2347-467X<br><br>        ESCI期刊Current Research in Nutrition and Food Science(CURR RES NUTR FOOD S)五年累积影响因子@(食品科学与技术)学科排名<br>        http://impactfactor.cn/2024/5yr/?ISSN=2347-467X<br><br>       

coagulation 发表于 2025-3-21 23:38:49

Submitted on: 25 June 2000.
Revised on: 21 October 2000.
Accepted on: 03 November 2000.

___________________Current Research in Nutrition and Food Science

维持 发表于 2025-3-22 00:40:33

http://reply.papertrans.cn/1/71/7063/7063-3.png

commute 发表于 2025-3-22 07:31:22

http://reply.papertrans.cn/1/71/7063/7063-4.png

繁殖 发表于 2025-3-22 11:04:44

http://reply.papertrans.cn/1/71/7063/7063-5.png

黑豹 发表于 2025-3-22 13:14:28

http://reply.papertrans.cn/1/71/7063/7063-6.png

Morbid 发表于 2025-3-22 20:56:55

Submitted on: 29 August 2020.
Revised on: 28 September 2020.
Accepted on: 28 October 2020.

___________________Current Research in Nutrition and Food Science

semble 发表于 2025-3-23 00:09:48

Submitted on: 17 March 2011.
Revised on: 09 April 2011.
Accepted on: 01 June 2011.

___________________Current Research in Nutrition and Food Science

身体萌芽 发表于 2025-3-23 04:58:20

http://reply.papertrans.cn/1/71/7063/7063-9.png

Hypopnea 发表于 2025-3-23 07:02:48

http://reply.papertrans.cn/1/71/7063/7063-10.png
页: [1] 2 3 4
查看完整版本: ESCI期刊Current Research in Nutrition and Food Science 2024/2025影响因子:0.935 (CURR RES NUTR FOOD S) (2347-467X). (FOOD SCIE