李双 中国科学院大学宁波生命与健康产业研究院 | 服务评价这是一个比较专业的论文润色机构,对于大部分的语言写作有较好的提升和改进!修改范例文章已发表在SCI期刊 JOURNAL OF FOOD SCIENCE(最新中科院SCI期刊分区:2区),标题为: Development of a screening method for the determination of carotenoids in ham sausage, juice, and cookies by an improved Bligh-Dyer method and LC-MS/MS(点击链接可查看全文)发表时间:2023-09-20 11:21:05 |
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客户发表文章致谢近期发表在SCI期刊《Journal of Food Science》的文章(最新中科院SCI期刊分区:2区),标题为: Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide(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.----------Qiushuang Wang, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China | |
客户发表文章致谢近期发表在SCI期刊《Journal of food science》的文章(最新中科院SCI期刊分区:2区),标题为: Depuration of Cadmium from Blue Mussel (Mytilus edulis) by Protein Hydrolysate–Fe2+ Complex: The Role of Metallothionein(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.----------Zhang, Bin, Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean Univ., Zhoushan, Zhejiang, China | |
客户发表文章致谢近期发表在SCI期刊《Journal of Food Science》的文章(最新中科院SCI期刊分区:2区),标题为: Hypoglycemic Activity of Polysaccharides from Sweet Corncob on Streptozotocin-Induced Diabetic Rats(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.----------Ma Yong Qiang, Key Laboratory Food Science and Engineering, School of Food Engineering, Harbin, Univ. of Commerce, Harbin City, Hei Longjiang, Province China | |
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