ESCI期刊Applied Food Biotechnology 2024/2025影響因子:2.621 (APPL FOOD BIOTECHNOL) (2345-5357). (FOOD SCIENCE & TECHNOLOGY)(食品

只看該作者 · 發(fā)表于 2025-3-27 00:56:37

Submitted on: 09 August 2006. Revised on: 28 September 2006. Accepted on: 22 October 2006. ___________________Applied Food Biotechnology---SHAHID BEHESHTI UNIV MEDICAL SCIENCES, FAC MED

只看該作者 · 發(fā)表于 2025-3-27 04:23:15

只看該作者 · 發(fā)表于 2025-3-27 06:32:41

Submitted on: 03 December 2023. Revised on: 13 January 2024. Accepted on: 10 March 2024. ___________________Applied Food Biotechnology---SHAHID BEHESHTI UNIV MEDICAL SCIENCES, FAC MED

只看該作者 · 發(fā)表于 2025-3-27 09:33:43

Submitted on: 19 June 2016. Revised on: 30 July 2016. Accepted on: 07 September 2016. ___________________Applied Food Biotechnology---SHAHID BEHESHTI UNIV MEDICAL SCIENCES, FAC MED

只看該作者 · 發(fā)表于 2025-3-27 14:02:26

Submitted on: 16 May 2010. Revised on: 17 July 2010. Accepted on: 14 September 2010. ___________________Applied Food Biotechnology---SHAHID BEHESHTI UNIV MEDICAL SCIENCES, FAC MED

只看該作者 · 發(fā)表于 2025-3-27 19:57:57

Submitted on: 19 February 2024. Revised on: 31 March 2024. Accepted on: 02 May 2024. ___________________Applied Food Biotechnology---SHAHID BEHESHTI UNIV MEDICAL SCIENCES, FAC MED

		自動登錄	找回密碼
密碼			To register

關于派博傳思			派博傳思旗下網(wǎng)站			友情鏈接
派博傳思介紹	公司地理位置	論文服務流程	影響因子官網(wǎng)	吾愛論文網(wǎng)	大講堂	北京大學	Oxford Uni.	Harvard Uni.
發(fā)展歷史沿革	期刊點評	投稿經(jīng)驗總結	SCIENCEGARD	IMPACTFACTOR	派博系數(shù)	清華大學	Yale Uni.	Stanford Uni.
\|Archiver\|手機版\|小黑屋\| 派博傳思國際 ( 京公網(wǎng)安備110108008328) GMT+8, 2025-10-5 00:10
Copyright © 2001-2015 派博傳思京公網(wǎng)安備110108008328 版權所有 All rights reserved