艾思科蓝公众号
SCI期刊JCR分区 |
SCI期刊JCR分区等级:2区
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最新中科院SCI期刊分区 (基础版) |
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最新中科院SCI期刊分区 (升级版) |
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期刊简介
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The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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出版信息
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出版商 | Springer Singapore |
期刊官网 | https://www.springer.com/10068/ |
涉及的研究方向 | FOOD SCIENCE & TECHNOLOGY- |
刊期 | Bimonthly |
年文章数 | 169 |
出版国家或地区 | SOUTH KOREA |
是否OA | 否 |
SCI期刊收录coverage | Science Citation Index Expanded (SCIE) Scopus (CiteScore) |
Cite Score相关
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