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文献信息
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
Antioxidant ActivityPhysicochemical PropertiesRheological PropertiesLipid OxidationVolatile CompoundsAntioxidant CapacityBioactive CompoundsFunctional PropertiesSensory EvaluationResponse Surface MethodologyAntioxidant ActivitiesLactic Acid BacteriaOxidative StabilityDietary FiberPhenolic CompoundsSensory QualityDietary FibreQuality CharacteristicsPhenolic ContentSensory Analysis
vol.60 (2025)
vol.59 (2024)
vol.58 (2023)
vol.57 (2022)
vol.56 (2021)
vol.55 (2020)
vol.54 (2019)
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vol.14 (1979)
vol.13 (1978)
vol.12 (1977)
Cardoso, Carlos LourencoGomes, RominaMatos, JoanaLopes, Paula AlexandraBandarra, Narcisa MariaAfonso, Claudia Medeiros
Dai, YanXi, Zi-QiaoHuan, ZhongChen, XuZhan, JingChan, Hai-jun