首页 > 最新文献

Journal of Culinary Science & Technology最新文献

英文 中文
Modeling the Drying of Coconut Residue in Fluidized Bed Dryer 椰渣在流化床干燥机中的干燥模拟
IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-02-19 DOI: 10.1080/15428052.2022.2036662
Kal Kalayanamitra, R. Assawarachan
{"title":"Modeling the Drying of Coconut Residue in Fluidized Bed Dryer","authors":"Kal Kalayanamitra, R. Assawarachan","doi":"10.1080/15428052.2022.2036662","DOIUrl":"https://doi.org/10.1080/15428052.2022.2036662","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"107 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88152825","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review 甜味剂对酸奶中蔗糖替代的影响综述
IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-02-18 DOI: 10.1080/15428052.2022.2040676
CE Pereira, Dalva Muniz Pereira, H. Bolini
{"title":"The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review","authors":"CE Pereira, Dalva Muniz Pereira, H. Bolini","doi":"10.1080/15428052.2022.2040676","DOIUrl":"https://doi.org/10.1080/15428052.2022.2040676","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"18 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88084689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Valorization of a Threatened by Extinction Species: Consumers’ Perception, Expectation, and Sensorial Analysis of Araucaria Angustifolia Seed (Pinhão) Flour 濒危物种的价值增值:消费者对安古斯蒂folia种子(pinh<e:1> o)面粉的感知、期望和感官分析
IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-02-17 DOI: 10.1080/15428052.2022.2040682
Katry Dall Acua, Sueli Fiorini Sommer, Marc François Richter, F. L. Leães, V. Sant'anna
{"title":"Valorization of a Threatened by Extinction Species: Consumers’ Perception, Expectation, and Sensorial Analysis of Araucaria Angustifolia Seed (Pinhão) Flour","authors":"Katry Dall Acua, Sueli Fiorini Sommer, Marc François Richter, F. L. Leães, V. Sant'anna","doi":"10.1080/15428052.2022.2040682","DOIUrl":"https://doi.org/10.1080/15428052.2022.2040682","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"184 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72704372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Distant Gastronomic Experiences through Online Cooking Classes in the Covid-19 Era Covid-19时代通过在线烹饪课程的远程美食体验
IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-02-16 DOI: 10.1080/15428052.2022.2040681
Faruk Seyitoğlu, O. Atsız
The current paper explores the distant gastronomic experience of online cooking class participants. Accordingly, reviews from various online cooking class providers posted by participants worldwide during the Covid-19 era were included in this research to be examined through content analysis. Adopting the grounded theory approach, this study also aims to propose a model explaining the inter-relationships of the extracted dimensions. As a result, nine dimensions of distant gastronomic experience were revealed: characteristics and skills of service providers, distance learning, entertaining, distance celebration, escape and relaxation, socializing and togetherness, memorable, value, and recommendation and repurchase intention. Besides, a model that explains the inter-relationships of these variables was provided. Hence, the study contributes to the literature regarding gastronomic experience in general and distant gastronomic experience through online cooking classes by providing the components of distant gastronomic experience and their inter-relationships. [ FROM AUTHOR] Copyright of Journal of Culinary Science & Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)
本文探讨了在线烹饪课程参与者的远程烹饪体验。因此,本次研究将新冠疫情期间全球参与者发布的各种在线烹饪课程提供者的评论纳入其中,并通过内容分析进行审查。采用扎根理论的方法,本研究还旨在提出一个模型来解释所提取的维度之间的相互关系。结果揭示了远程美食体验的9个维度:服务提供者的特征和技能、远程学习、娱乐、远程庆祝、逃避和放松、社交和团聚、难忘、价值、推荐和再购买意愿。此外,还提供了一个解释这些变量之间相互关系的模型。因此,本研究通过提供远程美食体验的组成部分及其相互关系,为在线烹饪课程中关于一般美食体验和远程美食体验的文献做出了贡献。《烹饪科学与技术杂志》版权归Taylor & Francis有限公司所有,未经版权所有者明确书面许可,其内容不得复制或通过电子邮件发送到多个网站或发布到listserv。但是,用户可以打印、下载或通过电子邮件发送文章供个人使用。这可以删节。对副本的准确性不作任何保证。用户应参阅原始出版版本的材料的完整。(版权适用于所有人。)
{"title":"Distant Gastronomic Experiences through Online Cooking Classes in the Covid-19 Era","authors":"Faruk Seyitoğlu, O. Atsız","doi":"10.1080/15428052.2022.2040681","DOIUrl":"https://doi.org/10.1080/15428052.2022.2040681","url":null,"abstract":"The current paper explores the distant gastronomic experience of online cooking class participants. Accordingly, reviews from various online cooking class providers posted by participants worldwide during the Covid-19 era were included in this research to be examined through content analysis. Adopting the grounded theory approach, this study also aims to propose a model explaining the inter-relationships of the extracted dimensions. As a result, nine dimensions of distant gastronomic experience were revealed: characteristics and skills of service providers, distance learning, entertaining, distance celebration, escape and relaxation, socializing and togetherness, memorable, value, and recommendation and repurchase intention. Besides, a model that explains the inter-relationships of these variables was provided. Hence, the study contributes to the literature regarding gastronomic experience in general and distant gastronomic experience through online cooking classes by providing the components of distant gastronomic experience and their inter-relationships. [ FROM AUTHOR] Copyright of Journal of Culinary Science & Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"67 1 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83074554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
African Functional Foods and Beverages: A Review 非洲功能食品和饮料:综述
IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-02-16 DOI: 10.1080/15428052.2022.2034697
T. J. Ashaolu, S. A. Adeyeye
{"title":"African Functional Foods and Beverages: A Review","authors":"T. J. Ashaolu, S. A. Adeyeye","doi":"10.1080/15428052.2022.2034697","DOIUrl":"https://doi.org/10.1080/15428052.2022.2034697","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"2 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89460592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Composition and Functional Properties of Banana Tree Male Inflorescence Flour 香蕉树雄花粉的组成及功能特性研究
IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-02-16 DOI: 10.1080/15428052.2022.2040677
Paulyene Vieira Nogueira, Açucena Cardoso Vilas Boas, Natália Ferreira Suárez, Rafael Azevedo Arruda de Abreu, Carolina Valeriano de Carvalho, Leila Aparecida Salles Pio, M. Pasqual
{"title":"Composition and Functional Properties of Banana Tree Male Inflorescence Flour","authors":"Paulyene Vieira Nogueira, Açucena Cardoso Vilas Boas, Natália Ferreira Suárez, Rafael Azevedo Arruda de Abreu, Carolina Valeriano de Carvalho, Leila Aparecida Salles Pio, M. Pasqual","doi":"10.1080/15428052.2022.2040677","DOIUrl":"https://doi.org/10.1080/15428052.2022.2040677","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"18 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86857978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Attitudes of Employees on the Impression of Guests-Tourists on the Gastronomical Offer of Belgrade 员工对客人-游客对贝尔格莱德美食印象的态度
IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-02-14 DOI: 10.1080/15428052.2022.2034696
Miloš Ćirić, I. Janković, I. Stamenković
{"title":"Attitudes of Employees on the Impression of Guests-Tourists on the Gastronomical Offer of Belgrade","authors":"Miloš Ćirić, I. Janković, I. Stamenković","doi":"10.1080/15428052.2022.2034696","DOIUrl":"https://doi.org/10.1080/15428052.2022.2034696","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"31 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89977197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies 废咖啡渣提高无谷蛋白饼干的营养价值和工艺性能
IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-02-14 DOI: 10.1080/15428052.2022.2026266
Juliane Oliveira Batista, Caroline Car Cordeiro, Suellen Jensen Klososki, Caroline Mongruel Eleutério Dos Santos, G. M. C. Leão, T. C. Pimentel, M. Rosset
ABSTRACT This study evaluated the impact of the addition of spent coffee grounds (SCG) on the physicochemical and technological properties and sensory acceptance of gluten-free cookies. The addition of SCG increased the nutritional value of the products compared to control, but it altered the color parameters. The addition of 10% SCG improved the technological properties of the products (higher specific volume and spread ratio), but the fiber content was only slightly increased (0.5 g/100 g). The addition of 20% SCG improved the technological properties of the products and resulted in a product that could be classified as a source of fiber (4.11 g/100 g). Furthermore, suitable sensory acceptance (6.17–6.69 on a 9-point hedonic scale) and lower alterations on the color parameters were observed. The addition of 30% SCG compromised the spread ratio and color parameters of the products and decreased the sensory acceptance.
{"title":"Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies","authors":"Juliane Oliveira Batista, Caroline Car Cordeiro, Suellen Jensen Klososki, Caroline Mongruel Eleutério Dos Santos, G. M. C. Leão, T. C. Pimentel, M. Rosset","doi":"10.1080/15428052.2022.2026266","DOIUrl":"https://doi.org/10.1080/15428052.2022.2026266","url":null,"abstract":"ABSTRACT This study evaluated the impact of the addition of spent coffee grounds (SCG) on the physicochemical and technological properties and sensory acceptance of gluten-free cookies. The addition of SCG increased the nutritional value of the products compared to control, but it altered the color parameters. The addition of 10% SCG improved the technological properties of the products (higher specific volume and spread ratio), but the fiber content was only slightly increased (0.5 g/100 g). The addition of 20% SCG improved the technological properties of the products and resulted in a product that could be classified as a source of fiber (4.11 g/100 g). Furthermore, suitable sensory acceptance (6.17–6.69 on a 9-point hedonic scale) and lower alterations on the color parameters were observed. The addition of 30% SCG compromised the spread ratio and color parameters of the products and decreased the sensory acceptance.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"44 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73813740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.) 添加古梨果仁和番荔枝渣的全麦饼干的营养和功能特性
IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-02-13 DOI: 10.1080/15428052.2022.2034694
Clélia de Moura Fé Campos, Ana Karine de Oliveira Soares, Maria Fabricia Beserra Gonçalves, J. M. Hashimoto, R. S. R. Moreira-Araújo
The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.
目的是确定添加古古萨梅果和酸瓜渣的饼干的营养和功能特性。从一个标准(SC)开发了三种全麦饼干配方。全麦饼干2 (WC2)的接受度和偏好度更高。对WC2和SC进行了近似组成、微生物学和生物活性化合物分析。WC2表现出更高水平的蛋白质、脂质、灰分、总酚类物质、缩合单宁、维生素C和抗氧化活性,碳水化合物含量较低,能量相当。在微生物分析中,饼干被证明是适合食用的。用当地原料生产的饼干被证明是一种更健康的选择。
{"title":"Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.)","authors":"Clélia de Moura Fé Campos, Ana Karine de Oliveira Soares, Maria Fabricia Beserra Gonçalves, J. M. Hashimoto, R. S. R. Moreira-Araújo","doi":"10.1080/15428052.2022.2034694","DOIUrl":"https://doi.org/10.1080/15428052.2022.2034694","url":null,"abstract":"The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"93 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83862528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Storage Changes in Antioxidants and Qualities of Single Strength Beverage Produced from Blends of ZOBO(hibiscus sabdarriffa), Carrots, Oranges and Pineapples 木槿、胡萝卜、橙子、菠萝混合配制的单强度饮料抗氧化剂及品质的贮藏变化
IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2022-02-13 DOI: 10.1080/15428052.2022.2029658
M. Yinusa, S. Malomo, T. Fagbemi
{"title":"Storage Changes in Antioxidants and Qualities of Single Strength Beverage Produced from Blends of ZOBO(hibiscus sabdarriffa), Carrots, Oranges and Pineapples","authors":"M. Yinusa, S. Malomo, T. Fagbemi","doi":"10.1080/15428052.2022.2029658","DOIUrl":"https://doi.org/10.1080/15428052.2022.2029658","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"2 1","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74145365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
期刊
Journal of Culinary Science & Technology
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1