香精香料杂志 SCIE

期刊简介预计审稿时间： 较慢,18-36周

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.

《香精香料杂志》发表关于香精香料各个方面的原创研究文章、评论和特别报告。严格的评审制度和代表我们研究领域多学科专业知识的编辑团队确保了其高科学标准和国际性。由于分析是许多投稿的主题，并支持许多其他领域使用的数据，因此特别关注分析技术的质量。所有引起或影响与味觉或嗅觉相关的感官刺激的天然或合成产品都有资格在该杂志上发表。与其制备、特性和安全性相关的技术也有资格。这主要涉及分析和感官分析、物理化学、建模、微生物学 - 抗菌特性、生物学、化学感官知觉和立法。

总体目标是制作一本最高质量的杂志，为学术界和工业界提供有关香精香料和相关材料各个方面的科学论坛，并受到读者和投稿者的重视。

《Flavour And Fragrance Journal》(香精香料杂志)编辑部通讯方式为JOHN WILEY & SONS LTD, THE ATRIUM, SOUTHERN GATE, CHICHESTER, ENGLAND, W SUSSEX, PO19 8SQ。如果您需要协助投稿或润稿服务，您可以咨询我们的客服老师。我们专注于期刊投稿服务十年，熟悉发表政策，可为您提供一对一投稿指导，避免您在投稿时频繁碰壁，节省您的宝贵时间，有效提升发表机率，确保SCI检索（检索不了全额退款）。我们视信誉为生命，多方面确保文章安全保密，在任何情况下都不会泄露您的个人信息或稿件内容。