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![LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCIENCE AND TECHNOLOGY](https://media-cdn.oss-cn-hangzhou.aliyuncs.com/statics/images/comment_center/cover/journal/5608.jpg) | 客户发表文章致谢 近期发表在SCI期刊《LWT-FOOD SCIENCE AND TECHNOLOGY》的文章(最新中科院SCI期刊分区:1区),标题为: Physico-mechanical and structural characteristics of starch/polyvinyl alcohol/nano-titania photocatalytic antimicrobial composite films(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.----------Derong Lin, College of Food Science, Sichuan Agricultural University, Ya'an, 625014, China |
![LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCIENCE AND TECHNOLOGY](https://media-cdn.oss-cn-hangzhou.aliyuncs.com/statics/images/comment_center/cover/journal/5608.jpg) | 客户发表文章致谢 近期发表在SCI期刊《LWT-Food Science and Technology》的文章(最新中科院SCI期刊分区:1区),标题为: The bacterial diversity of ripened Guang'yuan Suancai and in vitro evaluation of potential probiotic lactic acid bacteria isolated from Suancai(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.----------Liu Aiping, College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China |
![LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCIENCE AND TECHNOLOGY](https://media-cdn.oss-cn-hangzhou.aliyuncs.com/statics/images/comment_center/cover/journal/5608.jpg) | 客户发表文章致谢 近期发表在SCI期刊《LWT-Food Science and Technology》的文章(最新中科院SCI期刊分区:1区),标题为: Bacterial community diversity of traditional fermented vegetables in China(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.----------Liu Daqun, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China |
![LWT-FOOD SCIENCE AND TECHNOLOGY LWT-FOOD SCIENCE AND TECHNOLOGY](https://media-cdn.oss-cn-hangzhou.aliyuncs.com/statics/images/comment_center/cover/journal/5608.jpg) | 客户发表文章致谢 近期发表在SCI期刊《LWT-Food Science and Technology》的文章(最新中科院SCI期刊分区:1区),标题为: Comparative transcriptomic analysis by RNA-seq of Acid Tolerance Response (ATR) in EHEC O157: H7(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.----------Hu Shuangfang, School of Food Sciences and Engineering, South China University of Technology, Guangzhou City, Guangdong Province 510640, China |
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