JOURNAL OF FOOD COMPOSITION AND ANALYSIS（食品成分与分析杂志）影响因子_期刊投稿发表

期刊简介

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

《食品成分和分析杂志》发表关于人类食品化学成分数据的科学方面的手稿，特别强调食品成分的实际数据;分析方法;研究食品成分数据的处理、储存、分配和使用;以及关于这类数据和数据系统的统计、使用和分配的研究。该杂志的基础是营养成分，越来越强调生物活性非营养和抗营养成分。论文必须对食品样本、分析方法、质量控制程序和数据的统计处理提供充分的描述，以允许食品成分数据的最终用户评估这些数据在其项目中的适当性。微生物化合物;感官品质;食品和葡萄酒中的芳香剂/挥发物;香精油;食物的感官特性;物理性质;或临床论文和药理学相关论文。

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