 | 客户发表文章致谢 近期发表在SCI期刊《Food Chemistry》的文章(最新中科院SCI期刊分区：1区)，标题为: Volatile metabolomics and chemometric study provide insight into the formation of the characteristic cultivar aroma of Hemerocallis（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------XiaoliZhou, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China |
| 客户发表文章致谢近期发表在SCI期刊《Food Chemistry》的文章(最新中科院SCI期刊分区：1区)，标题为: Investigation of the changes in the lipid profiles in hairtail (Trichiurus haumela) muscle during frozen storage using chemical and LC/MS-based lipidomics analysis（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------ChuandongFang, Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, China |
| 客户发表文章致谢近期发表在SCI期刊《Food Chemistry》的文章(最新中科院SCI期刊分区：1区)，标题为: Investigation of the changes in lipid profiles induced by hydroxyl radicals in whiteleg shrimp (Litopenaeus vannamei) muscle using LC/MS-based lipidomics analysis（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------Chuan-haiTu, Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China |
| 客户发表文章致谢近期发表在SCI期刊《Food Chemistry》的文章(最新中科院SCI期刊分区：1区)，标题为: The interaction of temperature and relative humidity affects the main aromatic components in postharvest Torreya grandis nuts（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------YuanyuanHu, State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin’an 311300, Zhejiang Province, China |
| 客户发表文章致谢近期发表在SCI期刊《Food Chemistry》的文章(最新中科院SCI期刊分区：1区)，标题为: The differences of muscle proteins between neon flying squid (Ommastrephes bartramii) and jumbo squid (Dosidicus gigas) mantles via physicochemical and proteomic analyses（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------Shan-shan Shui, Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China |
| 客户发表文章致谢近期发表在SCI期刊《Food Chemistry》的文章(最新中科院SCI期刊分区：1区)，标题为: Insights into the similarities and differences of whiteleg shrimp pre-soaked with sodium tripolyphosphate and sodium trimetaphosphate during frozen storage（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------Xiao-guoYing, Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, China |
| 客户发表文章致谢近期发表在SCI期刊《Food Chemistry》的文章(最新中科院SCI期刊分区：1区)，标题为: Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------Zi-ZiHu, National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China |
| 客户发表文章致谢近期发表在SCI期刊《Food Chemistry》的文章(最新中科院SCI期刊分区：1区)，标题为: Metabolic and transcriptomic analyses reveal different metabolite biosynthesis profiles between leaf buds and mature leaves in Ziziphus jujuba mill（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------ShipengLi, College of Life Science, Luoyang Normal University, Luoyang, Henan, China |
| 客户发表文章致谢近期发表在SCI期刊《Food chemistry》的文章(最新中科院SCI期刊分区：1区)，标题为: Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.-----Bin Zhang, Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, China |
| 客户发表文章致谢近期发表在SCI期刊《Food Chemistry》的文章(最新中科院SCI期刊分区：1区)，标题为: Comparative lipidomics analysis of human, bovine and caprine milk by UHPLC-Q-TOF-MS（点击链接可查看全文），在Acknowledgments部分提We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.-----LinaWang, Food College, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, 150030 Harbin, China |
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服务评价： 润色的很快很及时，送审过程没有review没有提及语言问题。 |
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Zhimin Li 文章已发表在:
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服务评价： 感谢LetPub编辑对论文语言的修改，编辑水平高，修改地仔细。 |
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服务评价： LetPub语言润色服务很好，特别是有专业老师还提出了一些审稿人可能问到的问题，以便在投稿前做进一步修改。总之，LetPub给我们提供了很好的帮助。 |
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孙立群 文章已发表在:
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服务评价： 在我们合作者黄博士的推荐下，我们使用LetPub全程润色服务，文章历经四次修改，每次修改都很专业，一些图里的拉丁文城市名竟然也提醒我们做了修改。感谢LetPub的编辑专业细致的服务，期待下一篇 |
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服务评价： 编辑给的时间只有一个月，但我修改完文章只有一周的时间了，找遍了基本所有润色机构，只有LetPub的时效可以满足我的需求。三天就润色完毕了。润色工作相当专业负责，返回去一周直接接收！ |
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服务评价： 回复热情，按照约定的修改日期提交，水平专业。 |
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许锐伟 文章已发表在:
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服务评价： 非常不错的润色体验，修改的非常仔细，润色后语言质量得到了很大提高，强烈推荐！ |
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服务评价： 服务态度认真，效率高，专业程度高，是值得信赖的。 |
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王柏扬 文章已发表在:
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服务评价： 经同学介绍选择了LetPub，整个服务过程还是很满意的，效率也比较高，审稿过程中编辑和审稿人也没有再针对语言方面提出问题 |
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成锐 文章已发表在:
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服务评价： 经朋友介绍，第一次使用LetPub，语言润色效果挺好的，审稿人基本没有提出语言方面的问题，LetPub的客户经理也非常认真负责，论文已顺利发表，非常感谢！ |
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