Functional Foods and Nutrition, Foodomics Technologies, Innovations in Food Science. 《当前观点》期刊的创立是基于这样的认识:专家越来越难以跟上其学科领域内发表的日益增长的信息量。在《食品科学最新观点》中,我们通过系统的方式帮助读者: 以清晰易读的形式提供专家对食品科学最新进展的看法。
Functional Foods and Nutrition, Foodomics Technologies, Innovations in Food Science. Current Opinion In Food Science中科院分区 中科院分区2023年12月升级版 大类学科 分区 小类学科 分区 Top期刊 综述期刊 农林科学 1区 FOOD SCIENCE & TECHNOLOGY 食品科技 1区 是 是 中科院分区2022年12月升级版 大类学科 分区...
《Current Opinion in Food Science》期刊简介:The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Food Science, we help the ...
Functional Foods and Nutrition, Foodomics Technologies, Innovations in Food Science. 中文简介 《当前观点》期刊的创立是基于这样的认识:专家越来越难以跟上其学科领域内发表的日益增长的信息量。在《食品科学最新观点》中,我们通过系统的方式帮助读者:
期刊介绍 Current Topics in Nutraceutical Research is an international, interdisciplinary broad-based peer reviewed scientific journal for critical evaluation of research on chemistry, biology and therapeutic applications of nutraceuticals and functional foods. ...
Functional Foods and Nutrition, Foodomics Technologies, Innovations in Food Science. 《当前观点》期刊的创立是基于这样的认识:专家越来越难以跟上其学科领域内发表的日益增长的信息量。在《食品科学最新观点》中,我们通过系统的方式帮助读者: 以清晰易读的形式提供专家对食品科学最新进展的看法。
期刊名称 Current Opinion in Food ScienceCURR OPIN FOOD SCI 期刊ISSN 2214-7993 期刊官方网站 https://www.sciencedirect.com/journal/current-opinion-in-food-science 是否OA No 出版商 Elsevier B.V. 出版周期 文章处理费 登录后查看 始发年份 年文章数 90 影响因子 8.9(2023) scijournal影响因子 ...
Functional Omics and Systems Biology A loss-of-function mutant allele of a glycosyl hydrolase gene has been co-opted for seed weight control during soybean domestication Siming Wei, Bin Yong, Hongwei Jiang, Zhenghong An, Yan Wang, Bing...
Nonalcoholic fatty liver disease (NAFLD) is currently a chronic liver disease with the highest prevalence rate in the world, with complex pathogeneses and limited clinical treatment methods. Over the past 20 years, the discovery of active components
Ultra-processed foods (UPFs) represent foods that have undergone substantial industrial processing, such as the addition of preservatives and various other ingredients, thereby making them more tasty, appealing and easy to consume. UPFs are often rich in sugars, saturated fats and salt, while they ...