Journal of Agricultural and Food Chemistry
Academic journal / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about J Agric Food Chem?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society.[1] Since 2015, Thomas Hofmann (Technical University of Munich) has been the editor-in-chief.[2]
Quick Facts Discipline, Language ...
Discipline | Applied chemistry, food science |
---|---|
Language | English |
Edited by | Thomas F. Hofmann |
Publication details | |
History | 1953–present |
Publisher | American Chemical Society (United States) |
Frequency | Weekly |
6.2 (2022) | |
Standard abbreviations ISO 4 (alt) · Bluebook (alt1 · alt2) NLM (alt) · MathSciNet (alt ) | |
ISO 4 | J. Agric. Food Chem. |
Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus | |
CODEN | JAFCAU |
ISSN | 0021-8561 (print) 1520-5118 (web) |
Links | |
Close
The journal covers research dealing with the chemistry and biochemistry of agriculture and food including work with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.