MedSci 2024年期刊智能查询系统
GetToolImpactFactorPageRequest(projectId=1, fullname=null, names=null, oldNames=null, impactFactorMin=null, impactFactorMax=null, sortName=null, sortType=null, tagName=48021, tagId=null, bigClassId=null, smallClassId=null, bigclass=null, smallclass=PHYSICS, APPLIED, source=1, isHighlight=0, categoryId=null, excludeIds=null, categoryIds=null, type=sci) [GetPortalToolImpactFactorPageResponse(id=2f7b1873, projectId=1, cover=https://img.medsci.cn/images/journal/cover/2021/FZS_202109271315220300.jpg, name=INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, abbr=INT J FOOD SCI TECH, fullname=INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cnname=国际期刊食品科学与技术 IJFST, medsciHotlight=12.077, hindex=96, impactFactor=3.3, articleNumbers=5389, acceptanceRate=null, issn=0950-5423, eissn=1365-2621, submissionToAcceptance=null, impactFactorTags=[ImpactFactorTagRequest(createdHits=2, id=1867, tagName=食品), ImpactFactorTagRequest(createdHits=1, id=65658, tagName=酶的反向水解反应), ImpactFactorTagRequest(createdHits=1, id=48021, tagName=性质)], impactFactorSpeed=null, pubmedUrl=https://www.ncbi.nlm.nih.gov/pubmed?cmd=search&term=INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[ta], greenSci=https://www.greensci.net/search?kw=0950-5423, scijournal=https://www.scijournal.org/impact-factor-of-INT-J-FOOD-SCI-TECH.shtml)] 1 <span class='page-info-left'>共1条</span><a class='prev page-numbers no-allow' href='javascript:;'>首页</a><a class='prev page-numbers no-allow' href='javascript:;'><i class='fa fa-angle-double-left'></i>上一页</a><a class='next page-numbers no-allow' href='javascript:;'>下一页<i class='fa fa-angle-double-right'></i></a><a class='next page-numbers no-allow' href='javascript:;'>尾页</a><span class='page-info-right'>页码: <span class='page-now'>1</span>/1页</span><span class='page-info-right'>10条/页</span> 高级检索 共查询到1条结果
年文章数 MedSci 指数 JIF JIF上升速度
INT J FOOD SCI TECH
INT J FOOD SCI TECH

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

MI：12.077 H指数：96 影响指数：3.3 年文章数：5389

投稿命中率： 开通期刊会员，数据随心看 审稿周期： 开通期刊会员，数据随心看

食品 酶的反向水解反应 性质

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