中文簡介

LWT-食品科學與技術是一種國際期刊，在食品化學、生物化學、微生物學、技術和營養(yǎng)領域發(fā)表創(chuàng)新論文。所述工作應在方法或所用方法上具有創(chuàng)新性。研究結(jié)果對科學界或食品工業(yè)的意義也必須明確。歡迎以英文撰寫的論文，包括評論文章、簡短評論、研究論文和研究筆記。以動物試驗為特色的論文不在雜志的范圍之內(nèi)，不會被考慮出版。數(shù)據(jù)庫覆蓋范圍包括當前內(nèi)容、劍橋科學文摘、生物文摘、國際食品標準化協(xié)會、化學文摘、乳制品科學文摘、食品科學技術文摘和農(nóng)業(yè)綜合文摘。

　　英文簡介

LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials are outside the scope of the journal and will not be considered for publication.Database Coverage includes Current Contents, Cambridge Scientific Abstracts, Biological Abstracts, IFIS, Chemical Abstracts, Dairy Science Abstracts, Food Science and Technology Abstracts and AGRICOLA.

　　近年期刊自引率趨勢圖

　　JCR分區(qū)

JCR分區(qū)等級	JCR所屬學科	分區(qū)	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	6.056

　　近年期刊影響因子趨勢圖

　　CiteScore數(shù)值

CiteScore	SJR	SNIP	學科類別	分區(qū)	排名	百分位
7.30	1.059	1.519	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	42 / 338	87%

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