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Annual Review of Food Science and Technology
期刊信息导读
- Annual Review of Food Science and Technology基本信息
- Annual Review of Food Science and Technology中科院SCI期刊分区
- 历年Annual Review of Food Science and Technology影响因子趋势图
- Annual Review of Food Science and Technology期刊英文简介
- Annual Review of Food Science and Technology期刊中文简介
Annual Review of Food Science and Technology基本信息
简称：ANNU REV FOOD SCI T
中文名称：食品科学与技术年度评论
SCI类别：SCI/SCIE
是否OA开放访问：No
出版地：UNITED STATES
创刊年份：2010
涉及的研究方向：工程技术-食品科技
官方网站：http://www.annualreviews.org/loi/food
投稿网址：http://www.annualreviews.org/page/authors/author-instructions/submitting/duedates
审稿速度：>12周，或约稿
PMC链接：http://www.ncbi.nlm.nih.gov/nlmcatalog?term=1941-1413%5BISSN%5D
Annual Review of Food Science and Technology期刊英文简介
The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.
Annual Review of Food Science and Technology期刊中文简介
《食品科学和技术年度回顾》自2010年出版以来，涵盖了食品科学和技术多学科领域的当前和重大发展。主题将包括：食品微生物学、食品传播病原体和发酵；食品工程、化学、生物化学、流变学和感官特性；新的成分和营养学；食品加工和保存的新兴技术；生物技术应用和食品系统中的纳米材料。
中科院SCI期刊分区：
Annual Review of Food Science and Technology影响因子
