The 8th international symposium on sourdough - "Sourdough for health".

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2024-10-21 DOI:10.1016/j.ijfoodmicro.2024.110952

Emanuele Zannini, Marco Gobbetti

引用次数: 0

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第八届国际酸面团研讨会--"酸面团促进健康"。

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

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.