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今天，我们来看看这本SCI期刊：LWT-FOOD SCIENCE AND TECHNOLOGY。从现有的记录来看，LWT-FOOD SCIENCE AND TECHNOLOGY 的2022年影响因子(JCR2021)是6.056，2021年影响因子4.952，2020年影响因子4.006。

关于此刊的具体情况，大家可以看看：

LWT-FOOD SCIENCE AND TECHNOLOGY 的收稿范围，期刊是如此介绍的(截取部分内容)，详情请阅读：

https://www.sciencedirect.com/journal/lwt/about/aims-and-scope

LWT - Food Science and Technologyis an international journal that publishes innovative papers in the fields offood chemistry,biochemistry,microbiology,technologyandnutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for thefood industrymust also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.

期刊接受时间

• Received 1 May 2022; Accepted 12 July 2022

• Received 23 April 2022; Accepted 14 July 2022

• Received 26 April 2022; Accepted 9 July 2022

• Received 25 March 2022; Accepted 5 July 2022

• Received 9 June 2022; Accepted 18 July 2022

   

期刊年发文量

对于 LWT-FOOD SCIENCE AND TECHNOLOGY 的发文量，2018年发文920多篇，2019年发文1110多篇，2020年发文1410多篇，2021年发文2620多篇，截止2022年7月29日已发文590多篇。

影响因子

即时影响因子计算发现，2022年7月29日，2.618分。

此图为“51选刊”绘制

此图为“51选刊”截图

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