食物成份与阐发杂志 SCIE

期刊简介估计审稿时候： 约6.8个月

The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal's basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.

The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.

《食物成份与阐发杂志》颁发对于人类食物化学成份数据的迷信方面的手稿，出格夸大食物成份的现实数据；阐发体例；食物成份数据的操纵、存储、散发和利用研讨；和此类数据和数据系统的统计、利用和散发研讨。该杂志的根本是养分成份，愈来愈夸大生物活性非养分和抗养分成份。论文必须供给对食物样本、阐发体例、品质节制法式和数据统计处置的充实描写，以许可食物成份数据的终究用户评估此类数据在其名目中的合用性。

该杂志不颁发以下论文：微生物化合物；感官品质；食物和葡萄酒中的芬芳剂/挥发物；精油；食物的感官特征；物理特征；或临床论文和药理学相干论文。

《Journal Of Food Composition And Analysis》(食物成份与阐发杂志)编辑部通信体例为ACADEMIC PRESS INC ELSEVIER SCIENCE, 525 B ST, STE 1900, SAN DIEGO, USA, CA, 92101-4495。若是您须要辅佐投稿或润稿办事，您可以或许征询咱们的客服教员。咱们专一于期刊征询办事十年，熟习颁发政策，可为您供给一对一投稿指点，防止您在投稿时频仍碰鼻，节流您的可贵时候，有用晋升颁发机率，确保SCI检索（检索不了全额退款）。咱们视诺言为生命，多方面确保文章宁静失密，在任何环境下都不会泄漏您的小我信息或稿件内容。