fermentation杂志影响因子
王秀娟的个人简介 -
Ji-Gang Bai, Yun-Xiang Liang. Optimization of multienzyme pruduction by two mixed strains in solid-state fermentation. Applied microbiology and biotechnology，2006, 73: 533-540(Sci 影响因子： 2.896)2. Pei-Lei Xu, Yan-Kui Guo, Ji-Gang Bai, Li Shang and Xiu-Juan Wang. Effects 说完了。
structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extra等我继续说。
Ji-Gang Bai, Yun-Xiang Liang. Optimization of multienzyme pruduction by two mixed strains in solid-state fermentation. Applied microbiology and biotechnology，2006, 73: 533-540(Sci 影响因子： 2.896)2. Pei-Lei Xu, Yan-Kui Guo, Ji-Gang Bai, Li Shang and Xiu-Juan Wang. Effects 说完了。
structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extra等我继续说。
structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extra等会说。
structural characterization of established food hydrocolloids and new ones ultimately seeking food approval; use of cellculture and bacterial fermentation science and technology in the production of food approved or potentially food-approvable hydrocolloids, and other novel procedures for the extra有帮助请点赞。
求助Food Hydrocolloids 的投稿要求 -
近四年影响因子2013年度 2012年度 2011年度 2010年度4.28 3.494 3.473 2.659 中科院杂志分区 食品科技分类下的2 区期刊这个杂志比较专业，审稿周期一般是4-6周，主编非常负责任，如果文章做的很有新意或者比较深入的话，可尝试投稿，毕竟机会还是不小的。出版社或管理机构还有呢？
近四年影响因子2013年度 2012年度 2011年度 2010年度4.28 3.494 3.473 2.659 中科院杂志分区 食品科技分类下的2 区期刊这个杂志比较专业，审稿周期一般是4-6周，主编非常负责任，如果文章做的很有新意或者比较深入的话，可尝试投稿，毕竟机会还是不小的。出版社或管理机构是什么。