Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components. Current Research in F...
Current Research in Food Science (CRFS) is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components. Current Research in ...
Current Research in Food Science (CRFS)is a new primary research, gold open access journal from Elsevier. CRFS publishes original papers and short communications - including viewpoints and perspectives - resulting from research carried out on food systems and their components. ...
《食品科学的最新研究》(Current Research In Food Science)是一本以Agricultural and Biological Sciences-Food Science综合研究为特色的国际期刊。该刊由Elsevier出版商该刊已被国际重要权威数据库SCIE收录。期刊聚焦Agricultural and Biological Sciences-Food Science领域的重点研究和前沿进展,及时刊载和报道该领域的研究...
Read the latest articles of Current Research in Food Science at ScienceDirect.com, Elsevier’s leading platform of peer-reviewed scholarly literature
《食品科学的当前观点》(Current Opinion In Food Science)是一本以Agricultural and Biological Sciences-Food Science综合研究为特色的国际期刊。该刊由Elsevier BV出版商创刊于2015年,刊期6 issues/year。该刊已被国际重要权威数据库SCIE收录。期刊聚焦Agricultural and
Current Research in Food Science官网显示最新影响因子为6.269分,影响因子发展前景不错。 近期想要快速发表文章的同学可以添加佩普科研助理咨询,佩普学术是专门为科研工作者投稿SCI快速发表服务的科研服务品牌,根据文章匹配3-5本非预警正刊录用方案,而且最快2个月接收,100%正刊录用,录用后无撤稿风险! 02 费用 根据Curr...
新西兰梅西大学食品与先进技术学院孙嘉博士(第一作者),Tony Mutukumira教授(通讯作者)在国际食品期刊《Current Research in Food Science》(JCR Q1, IF:6.269).发表了题为“Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Maori potato starter culture”的...
Read the latest articles of Current Research in Food Science at ScienceDirect.com, Elsevier’s leading platform of peer-reviewed scholarly literature
CURRENT OPINION IN FOOD SCIENCE的国际标准连续出版物编号(Issn号)是2214-7993。 CURRENT OPINION IN FOOD SCIENCE目前的主编是Dr. Yrjö H. Roos 近期想要快速发表文章的同学可以添加佩普科研助理咨询,佩普学术是专门为科研工作者投稿SCI快速发表服务的科研服务品牌,根据文章匹配3-5本非预警正刊录用方案,而且最快2...