Makale detayı · 2022
Soft confectionery products: Quality parameters, interactions with processing and ingredients
YÖKSİS
OpenAlex
SJR Q1
JCR Q1
Atıf 102
Üst %1
Yüzdelik 99.0%
FWCI 10.48
- Yıl
- 2022
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı Food Chemistry
- Katalog eşleşmesi (ISSN) Food Chemistry
- 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.
102 atıf
OpenAlex cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 67 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
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- Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility 2024
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