期刊书目 › FOOD SCIENCE & TECHNOLOGY(食品科学与技术) › SCIE期刊Food Biophysics 2024/2025影响因子:2.821 (FOOD BIOPHYS) (1557-1858). (FOOD SCIENCE & TECHNOLOGY)(食品科学与技术)Science Citat

休耕地 发表于 2025-3-21 16:26:28

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名字 发表于 2025-3-21 20:31:15

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FLIT 发表于 2025-3-22 04:18:02

Submitted on: 20 November 2004.
Revised on: 11 January 2005.
Accepted on: 24 February 2005.

___________________Food Biophysics---SPRINGER

致词 发表于 2025-3-22 06:37:26

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消息灵通 发表于 2025-3-22 11:29:02

Submitted on: 17 April 2012.
Revised on: 23 July 2012.
Accepted on: 20 September 2012.

___________________Food Biophysics---SPRINGER

scoliosis 发表于 2025-3-22 14:14:33

Submitted on: 08 January 2001.
Revised on: 05 February 2001.
Accepted on: 02 April 2001.

___________________Food Biophysics---SPRINGER

Implicit 发表于 2025-3-22 19:18:05

Submitted on: 06 January 2024.
Revised on: 02 May 2024.
Accepted on: 29 June 2024.

___________________Food Biophysics---SPRINGER

Mitigate 发表于 2025-3-23 01:03:37

Submitted on: 15 March 2013.
Revised on: 01 May 2013.
Accepted on: 13 June 2013.

___________________Food Biophysics---SPRINGER

严峻考验 发表于 2025-3-23 03:32:38

Submitted on: 06 May 1998.
Revised on: 15 August 1998.
Accepted on: 27 September 1998.

___________________Food Biophysics---SPRINGER

尾随 发表于 2025-3-23 06:27:51

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