EUROPEAN FOOD RESEARCH AND TECHNOLOGY（欧洲食品研究与技术杂志）影响因子_期刊投稿发表

期刊简介

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.

《欧洲食品研究与技术》杂志发表最新的研究论文和评论文章，内容涉及食品基础研究和应用研究。该杂志的使命是快速发表高质量的前沿研究，最新技术和发展趋势的论文，在以下部分：-化学和生物化学-技术和分子生物技术-营养化学和毒理学-分析和感官方法学-食品物理学。超出该杂志的范围是：-没有国际利益或没有对食品科学产生实质性影响的贡献，-提交的内容仅包括数据收集，基于常规分析或细菌学方法的使用，-报告生物学或功能效应的贡献，而没有深入的化学和/或物理结构表征的化合物的研究。

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