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)

解凍

Submitted on: 19 March 1999. Revised on: 10 May 1999. Accepted on: 27 May 1999. ___________________Current Opinion in Food Science

Parallel

Submitted on: 24 October 2005. Revised on: 14 February 2006. Accepted on: 08 March 2006. ___________________Current Opinion in Food Science

aerobic

sphincter

口訣法

Submitted on: 10 April 2020. Revised on: 18 June 2020. Accepted on: 21 July 2020. ___________________Current Opinion in Food Science

親屬

bromide

Submitted on: 04 January 2004. Revised on: 01 March 2004. Accepted on: 16 April 2004. ___________________Current Opinion in Food Science

易于交談

Submitted on: 10 October 2021. Revised on: 31 December 2021. Accepted on: 12 February 2022. ___________________Current Opinion in Food Science

使堅硬

chandel

Submitted on: 01 February 2025. Revised on: 19 May 2025. Accepted on: 07 July 2025. ___________________Current Opinion in Food Science