陈元昊 汕头大学 | 服务评价很感谢LetPub的排版服务,对于字数和参考文献较多的论文做了准确的排版,大大节约了论文处理时间,后续修改时也帮忙免费处理了,感谢LetPub的编辑Hadley!修改范例文章已发表在SCI期刊 Critical Reviews in Food Science and Nutrition(最新中科院SCI期刊分区:1区),标题为: Industry chain and challenges of microalgal food industry-a review(点击链接可查看全文)发表时间:2022-12-07 15:51:26 |
李河 | 服务评价语言润色很专业,得到了审稿专家的认可,大修改回之后直接接收,再次感谢修改范例文章已发表在SCI期刊 Critical Reviews in Food Science and Nutrition(最新中科院SCI期刊分区:1区),标题为: Sensory Evaluation, Chemical Structures and Threshold Concentrations of Bitter-taste Compounds in Common Foodstuffs and Food-related Maillard Reaction: A Review(点击链接可查看全文)发表时间:2021-11-04 16:24:18 |
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客户发表文章致谢近期发表在SCI期刊《Critical Reviews in Food Science and Nutrition》的文章(最新中科院SCI期刊分区:1区),标题为: Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review(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.----------He Li, a School of Chemical Engineering and Technology, North University of China, Taiyuan, China;b College of Food Science and Engineering, South China University of Technology, Guangzhou, China | |
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