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 | 客户发表文章致谢 近期发表在SCI期刊《Food Control》的文章(最新中科院SCI期刊分区:1区),标题为: Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods(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.-----YihanXu, School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Shanghai, 200240, China |
 | 客户发表文章致谢 近期发表在SCI期刊《Food Control》的文章(最新中科院SCI期刊分区:1区),标题为: Comprehensive quantification of sesame allergens in processed food using liquid chromatography-tandem mass spectrometry(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.-----Xiuli Ma, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, People's Republic of China |
 | 客户发表文章致谢 近期发表在SCI期刊《FOOD CONTROL》的文章(最新中科院SCI期刊分区:1区),标题为: Knowledge of food safety and handling in households: A survey of food handlers in Mainland China(点击链接可查看全文),在Acknowledgments部分提到:We thank LetPub (www.letpub.com) for its linguistic assistance during the preparation of this manuscript.----------, |
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