Makale detayı · 2021
Utilization of the barberry extract in the confectionery products
Dergi
LWT - Food Science and TechnologyISSN 0023-6438
ISSN kaydı başka bir dergiye işaret ediyor; ad YÖKSİS kaydından.
YÖKSİS
OpenAlex
SJR Q1
JCR Q1
Atıf 38
Yüzdelik 89.5%
FWCI 2.61
- Yıl
- 2021
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı LWT - Food Science and Technology
- Katalog eşleşmesi (ISSN) LWT
- OpenAlex OpenAlex 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.
38 atıf
OpenAlex cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 28 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
- Soft confectionery products: Quality parameters, interactions with processing and ingredients 2022
- Soft confectionery products: Quality parameters, interactions with processing and ingredients 2022
- Soft confectionery products: Quality parameters, interactions with processing and ingredients 2022
- Soft confectionery products: Quality parameters, interactions with processing and ingredients 2022
- Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates 2024
- Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates 2024
- Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study 2022
- Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study 2022
- Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study 2022
- Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study 2022