SCIE期刊International Journal of Gastronomy and Food Science 2024/2025影響因子:3.261 (INT J GASTRON FOOD S) (1878-450X). (FOO

只看該作者 · 發(fā)表于 2025-3-26 02:59:57

Submitted on: 03 January 2019. Revised on: 10 February 2019. Accepted on: 25 March 2019. ___________________International Journal of Gastronomy and Food Science

只看該作者 · 發(fā)表于 2025-3-26 04:58:16

Submitted on: 30 December 2015. Revised on: 23 April 2016. Accepted on: 05 June 2016. ___________________International Journal of Gastronomy and Food Science

只看該作者 · 發(fā)表于 2025-3-26 10:54:32

只看該作者 · 發(fā)表于 2025-3-26 15:17:38

Submitted on: 16 May 2002. Revised on: 01 August 2002. Accepted on: 24 August 2002. ___________________International Journal of Gastronomy and Food Science

只看該作者 · 發(fā)表于 2025-3-26 20:13:39

Submitted on: 15 February 2001. Revised on: 02 May 2001. Accepted on: 20 June 2001. ___________________International Journal of Gastronomy and Food Science

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