SCIE期刊Current Opinion in Food Science 2024/2025影響因子:8.919 (CURR OPIN FOOD SCI) (2214-7993). (FOOD SCIENCE & TECHNOLOGY)

只看該作者 · 發(fā)表于 2025-3-21 16:06:34

SCIE(SCI)期刊Current Opinion in Food Science(20 21 REV HIST)影響因子

SCIE(SCI)期刊Current Opinion in Food Science(CURR OPIN FOOD SCI)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名

SCIE(SCI)期刊Current Opinion in Food Science(20 21 REV HIST)總引論文

SCIE(SCI)期刊Current Opinion in Food Science(CURR OPIN FOOD SCI)總引論文@(食品科學(xué)與技術(shù))學(xué)科排名

SCIE(SCI)期刊Current Opinion in Food Science(20 21 REV HIST)影響因子

SCIE(SCI)期刊Current Opinion in Food Science(CURR OPIN FOOD SCI)總引頻次@(食品科學(xué)與技術(shù))學(xué)科排名

SCIE(SCI)期刊Current Opinion in Food Science(20 21 REV HIST)即時(shí)影響因子

SCIE(SCI)期刊Current Opinion in Food Science(CURR OPIN FOOD SCI)即時(shí)影響因子@(食品科學(xué)與技術(shù))學(xué)科排名

SCIE(SCI)期刊Current Opinion in Food Science(20 21 REV HIST)五年累積影響因子

SCIE(SCI)期刊Current Opinion in Food Science(CURR OPIN FOOD SCI)五年累積影響因子@(食品科學(xué)與技術(shù))學(xué)科排名

只看該作者 · 發(fā)表于 2025-3-21 23:30:39

Submitted on: 05 March 2005. Revised on: 26 March 2005. Accepted on: 04 May 2005. ___________________Current Opinion in Food Science

只看該作者 · 發(fā)表于 2025-3-22 00:34:53

Submitted on: 12 May 2004. Revised on: 26 July 2004. Accepted on: 11 September 2004. ___________________Current Opinion in Food Science

只看該作者 · 發(fā)表于 2025-3-22 07:00:28

Submitted on: 15 September 2016. Revised on: 28 November 2016. Accepted on: 01 January 2017. ___________________Current Opinion in Food Science

只看該作者 · 發(fā)表于 2025-3-22 10:37:35

Submitted on: 25 December 1999. Revised on: 13 March 2000. Accepted on: 06 May 2000. ___________________Current Opinion in Food Science

只看該作者 · 發(fā)表于 2025-3-22 15:17:49

Submitted on: 02 March 2010. Revised on: 03 April 2010. Accepted on: 01 May 2010. ___________________Current Opinion in Food Science

只看該作者 · 發(fā)表于 2025-3-22 18:19:00

只看該作者 · 發(fā)表于 2025-3-22 21:43:34

只看該作者 · 發(fā)表于 2025-3-23 03:44:38

只看該作者 · 發(fā)表于 2025-3-23 07:27:37

Submitted on: 18 September 2016. Revised on: 21 October 2016. Accepted on: 05 November 2016. ___________________Current Opinion in Food Science

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