Makale detayı · 2019 · book-chapter
GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis
Dergi
Food Analytical Methods
ISSN1936-9751
YÖKSİS
OpenAlex
Üst %10
Yıl2019
Atıf55OpenAlex
Atıf53Semantic Scholar
Yüzdelik%97,3
FWCI7,921,00 = dünya ortalaması
Scopus (SJR)Q1
WoS (JCR)Q2
Veri kaynağı ayrımı
- YÖKSİSYÖKSİS makale kaydı
- YÖKSİS dergi adıFood Analytical Methods
- Katalog eşleşmesi (ISSN)Food Analytical Methods
- OpenAlexOpenAlex zenginleştirmesi (özet, atıf, konular)
- Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)
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55atıfOpenAlex · cited_by_count (önbellek / veritabanı)
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