Korean Journal of Food Science and Technology

The scientific journal Korean Journal of Food Science and Technology is included in the Scopus database. Based on 2020, SJR is 0.235. Publisher country is South Korea. The main subject areas of published articles are Food Science, Biotechnology, Applied Microbiology and Biotechnology.

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Percentile Scopus ASJC Code Scopus Sub-Subject Area Quartile
22 1106 Food Science 4
22 1305 Biotechnology 4
18 2402 Applied Microbiology and Biotechnology 4
CiteScore Open Access Source ID
0.7 YES https://scopus.com/sourceid/19900191980

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  • The scientific journal is included in the Scopus database.
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