Makale detayı · 2015 · article
Comparative evaluation of volatiles phenolics sugars organic acids and antioxidant properties of Sel 42 and Tainung papaya varieties
Dergi
Food Chemistry
ISSN0308-8146
YÖKSİS
OpenAlex
SJR Q1
JCR Q1
Yıl2015
Atıf70OpenAlex
Yüzdelik%89,4
FWCI3,011,00 = dünya ortalaması
Scopus (SJR)Q1
WoS (JCR)Q1
Veri kaynağı ayrımı
- YÖKSİSYÖKSİS makale kaydı
- YÖKSİS dergi adıFood Chemistry
- Katalog eşleşmesi (ISSN)Food Chemistry
- OpenAlexOpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
Özet henüz derlenmedi; DergiPark / OpenAlex kuyruğu işlenince burada görünecek.
Konular
Atıflar
OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.
70atıfOpenAlex · cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 29 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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- 2021 Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC\u2013MS-O and LC-DAD-ESI-MS/MSAtıf 89 · OpenAlex
- 2021 Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC?MS-O and LC-DAD-ESI-MS/MSAtıf 87 · OpenAlex
- 2021 Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC\u2013MS-O and LC-DAD-ESI-MS/MSAtıf 87 · OpenAlex
- 2021 Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methodsAtıf 47 · OpenAlex
- 2021 Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methodsAtıf 46 · OpenAlex
- 2021 Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methodsAtıf 46 · OpenAlex
- 2021 Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methodsAtıf 46 · OpenAlex
- 2021 Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methodsAtıf 46 · OpenAlex
- 2021 Comparative assessment of volatile and phenolic profiles of fresh black carrot (Daucus carota L.) and powders prepared by three drying methodsAtıf 46 · OpenAlex