Dna262 发表于 2025-3-26 23:10:41

Submitted on: 01 December 2019.
Revised on: 19 March 2020.
Accepted on: 03 April 2020.

___________________Food Chemistry---ELSEVIER SCI LTD

LIEN 发表于 2025-3-27 04:28:45

Submitted on: 02 November 2011.
Revised on: 27 February 2012.
Accepted on: 20 April 2012.

___________________Food Chemistry---ELSEVIER SCI LTD

gerrymander 发表于 2025-3-27 07:57:17

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GIBE 发表于 2025-3-27 11:46:23

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一致性 发表于 2025-3-27 14:36:40

Submitted on: 23 February 2015.
Revised on: 12 May 2015.
Accepted on: 02 July 2015.

___________________Food Chemistry---ELSEVIER SCI LTD

Neuralgia 发表于 2025-3-27 18:41:35

Submitted on: 14 April 2017.
Revised on: 15 May 2017.
Accepted on: 09 July 2017.

___________________Food Chemistry---ELSEVIER SCI LTD
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查看完整版本: SCIE期刊Food Chemistry 2024/2025影响因子:8.589 (FOOD CHEM) (0308-8146). (FOOD SCIENCE & TECHNOLOGY)(食品科学与技术)Science Citation