欧洲食物研讨与手艺 SCIE

期刊简介估计审稿时候： 约2.0个月

The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal's mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:

-chemistry and biochemistry-

technology and molecular biotechnology-

nutritional chemistry and toxicology-

analytical and sensory methodologies-

food physics.

Out of the scope of the journal are:

- contributions which are not of international interest or do not have a substantial impact on food sciences,

- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,

- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.

《欧洲食物研讨与手艺》杂志颁发有关根本和利用食物研讨的最新研讨论文和批评文章。该杂志的任务是疾速颁发有关前沿研讨、最新手艺和以下局部成长趋向的高品质论文：

-化学和生归天学-

手艺和份子生物手艺-

养分化学和毒理学-

阐发和感官体例-

食物物理学。

不属于该杂志规模的文章包罗：

- 不具备国际意思或对食物迷信不严重影响的投稿，

- 仅包罗基于惯例阐发或细菌学体例的数据搜集的投稿，

- 报告生物或功效效应的投稿，但不对所研讨化合物停止深切的化学和/或物理布局表征。

《European Food Research And Technology》(欧洲食物研讨与手艺)编辑部通信体例为SPRINGER, 233 SPRING ST, NEW YORK, USA, NY, 10013。若是您须要辅佐投稿或润稿办事，您可以或许征询咱们的客服教员。咱们专一于期刊征询办事十年，熟习颁发政策，可为您供给一对一投稿指点，防止您在投稿时频仍碰鼻，节流您的可贵时候，有用晋升颁发机率，确保SCI检索（检索不了全额退款）。咱们视诺言为生命，多方面确保文章宁静失密，在任何环境下都不会泄漏您的小我信息或稿件内容。