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foods    音标拼音: [f'udz]
n. 食品

食品


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英文字典中文字典相关资料:


  • Foods | An Open Access Journal from MDPI
    Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges
  • Foods | Aims Scope - MDPI
    Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal that provides an advanced forum for studies related to all aspects of food research, with major emphasis on the “science of food” Our goal is to strive for the publication of exceptionally high-quality articles with rigor and depth
  • Foods | Special Issues - MDPI
    Foods publishes Special Issues to create collections of papers on specific topics, with the aim of building a community of authors and readers to discuss the latest research and develop new ideas and research directions
  • Foods | Article Processing Charges - MDPI
    All articles published in Foods (ISSN 2304-8158) are published in full open access An article processing charge (APC) of CHF 2900 (Swiss francs) applies to papers accepted after peer review This article processing charge is to cover the costs of peer review, copyediting, typesetting, long-term archiving, and journal management
  • Type of the Paper (Article - MDPI
    Foods 2025, 14, x FOR PEER REVIEW2 of 8 Foods 2025, 14, xhttps: doi org 10 3390 xxxxx
  • Foods | Instructions for Authors - MDPI
    When preparing manuscripts in LaTeX, we encourage you to use the Foods LaTeX template files You can now also use the online application writeLaTeX to submit articles directly to Foods The MDPI LaTeX template file should be selected from the writeLaTeX template gallery
  • Microbial Fermentation in Food and Beverage Industries . . . - MDPI
    Microbial fermentation is a primary method by which a variety of foods and beverages are produced The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances





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