Fermentation-basel

簡(jiǎn)稱：FERMENTATION-BASEL

ISSN：2311-5637

ESSN：2311-5637

研究方向：BIOTECHNOLOGY & APPLIED MICROBIOLOGY

所屬分區(qū)：2區(qū)

出版地：SWITZERLAND

出版周期：4 issues/year

創(chuàng)刊時(shí)間：暫無(wú)數(shù)據(jù)

Fermentation-basel英文簡(jiǎn)介

Fermentation (ISSN 2311-5637) is an international, peer-reviewed, open access, online journal publishing high quality original research papers, review articles, short communications and technical notes on all research areas of fermentation related to new and emerging products, processes and technologies including biopharmaceuticals and biotech drugs.

The journal aims at a broad multidisciplinary readership, which includes both academia and industries, and covers broad areas of research and technological advances on all aspects of fermentation. We aim to encourage researchers to publish their experimental, theoretical, and computational results in as much detail as necessary. We thus restrict neither paper length nor number of figures and tables.

Fermentation-basel中文簡(jiǎn)介

《Fermentation-basel》是一本由MDPI出版商出版的專業(yè)農(nóng)林科學(xué)期刊，刊期4 issues/year，該刊已被國(guó)際權(quán)威數(shù)據(jù)庫(kù)SCIE收錄。在中科院最新升級(jí)版分區(qū)表中，該刊分區(qū)信息為大類(lèi)學(xué)科：農(nóng)林科學(xué) 2區(qū)，小類(lèi)學(xué)科：生物工程與應(yīng)用微生物 3區(qū)；在JCR（Journal Citation Reports）分區(qū)等級(jí)為Q2。該刊發(fā)文范圍涵蓋生物工程與應(yīng)用微生物等領(lǐng)域，旨在及時(shí)、準(zhǔn)確、全面地報(bào)道國(guó)內(nèi)外生物工程與應(yīng)用微生物工作者在該領(lǐng)域取得的最新研究成果、工作進(jìn)展及學(xué)術(shù)動(dòng)態(tài)、技術(shù)革新等，促進(jìn)學(xué)術(shù)交流，鼓勵(lì)學(xué)術(shù)創(chuàng)新。2021年影響因子為5.123，平均審稿速度7 Weeks。

中科院分區(qū)最新升級(jí)版（當(dāng)前數(shù)據(jù)版本：2021年12月最新升級(jí)版）

中科院JCR分區(qū)歷年趨勢(shì)圖

JCR分區(qū)（當(dāng)前數(shù)據(jù)版本：2021-2022年最新版）

期刊指數(shù)

IF值(影響因子)趨勢(shì)圖