Makale detayı · 2018 · article
Structural analysis of the α-d-glucan produced by the sourdough isolate Lactobacillus brevis E25
Dergi
Food Chemistry
ISSN0308-8146
YÖKSİS
OpenAlex
Açık erişim · bronze
Üst %10
Yıl2018
Atıf78OpenAlex
Atıf71Semantic Scholar
Yüzdelik%96,6
FWCI5,151,00 = 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)
- Semantic Scholaratıf sayısı (OpenAlex ile birleştirilmez)
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78atıfOpenAlex · cited_by_count (önbellek / veritabanı)
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