时间等 发表于 2025-3-23 11:34:11

http://reply.papertrans.cn/1/71/7063/7063-11.png

改进 发表于 2025-3-23 17:52:12

http://reply.papertrans.cn/1/71/7063/7063-12.png

dainty 发表于 2025-3-23 19:30:26

Submitted on: 11 April 2013.
Revised on: 17 June 2013.
Accepted on: 04 July 2013.

___________________Current Research in Nutrition and Food Science

Malaise 发表于 2025-3-24 01:54:10

Submitted on: 23 November 2016.
Revised on: 21 March 2017.
Accepted on: 16 April 2017.

___________________Current Research in Nutrition and Food Science

Capture 发表于 2025-3-24 03:21:50

http://reply.papertrans.cn/1/71/7063/7063-15.png

patella 发表于 2025-3-24 08:20:39

http://reply.papertrans.cn/1/71/7063/7063-16.png

Ebct207 发表于 2025-3-24 12:49:06

http://reply.papertrans.cn/1/71/7063/7063-17.png

突袭 发表于 2025-3-24 16:36:44

http://reply.papertrans.cn/1/71/7063/7063-18.png

低三下四之人 发表于 2025-3-24 20:19:05

http://reply.papertrans.cn/1/71/7063/7063-19.png

Credence 发表于 2025-3-25 01:47:43

Submitted on: 19 April 2005.
Revised on: 23 May 2005.
Accepted on: 12 July 2005.

___________________Current Research in Nutrition and Food Science
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