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Mendeley readers
Chapter title |
The Interaction of Disulfide Flavor Compounds with Proteins in Model Systems
|
---|---|
Chapter number | 9 |
Book title |
Quality of Fresh and Processed Foods
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Published by |
Springer, Boston, MA, January 2004
|
DOI | 10.1007/978-1-4419-9090-7_9 |
Pubmed ID | |
Book ISBNs |
978-1-4613-4790-3, 978-1-4419-9090-7
|
Authors |
Donald S. Mottram, Rachel L. Adams, Jane K. Parker, Helen M. Brown |
Mendeley readers
The data shown below were compiled from readership statistics for 1 Mendeley reader of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 1 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 1 | 100% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 1 | 100% |