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744 ±èÁö¿µ (Oxford, 2020) 2021.02.18
743 ±è¿ë³ë (»ê¾÷½ÄÇ°°øÇÐ, 2020) 2021.02.18
742 ±è¿ë³ë (LWT - Food Science and Technology, 2020) 2021.02.18
741 ±è¿ë³ë (Journal of Carbohydrate Chemistry, 2020) 2021.02.18
740 ±è¿ë³ë (Food Science Biotechnol, 2020) 2021.02.18
739 ±è¾ç (International Journal of Biological Macromolecules, 2020) 2021.02.18
738 °­µ¿Çö (Journal of Physics D: Applied Physics, 2020) 2021.02.16
737 °­µ¿Çö (LWT - Food Science and Technology, 2020) 2021.02.16
736 °­µ¿Çö (Food Science & Nutrition, 2020) 2021.02.16
735 °­µ¿Çö (Food Microbiology, 2020) 2021.02.16
734 °­µ¿Çö (Journal of Applied Microbiology, 2020) 2021.02.16
733 °­µ¿Çö (LWT - Food Science and Technology, 2020) 2021.02.16
732 °­µ¿Çö (Food Safety, 2020) 2021.02.16
731 °­µ¿Çö (Food Research International, 2020) 2021.02.16
730 °­µ¿Çö (Journal of Food Eng, 2020) 2021.02.16
729 °­µ¿Çö (LWT-Food Science and Technology, 2020) 2021.02.16
728 °­µ¿Çö (Journal of Food Protection, 2020) 2021.02.16
727 °­µ¿Çö (Food Safety, 2020) 2021.02.16
726 °­µ¿Çö (LWT - Food Science and Technology, 2020) 2021.02.16
725 °­µµÇö (Food Control, 2020) 2021.02.16