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IF 2.1 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2024-06-10 DOI:10.1002/ffj.3799

引用次数: 0

Abstract

Cover image: The cover image is based on the Research Article Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin by Thien Nguyen et al., https://doi.org/10.1002/ffj.3779.

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封面图像：封面图像基于 Thien Nguyen 等人的研究文章 Characterization of important odorants from Persian silk tree flowers, Albizia julibrissin,https://doi.org/10.1002/ffj.3779。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.

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