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Mendeley readers
Chapter title |
Volatile Components Formed from Reaction of Sugar and β-Alanine as a Model System of Cookie Processing
|
---|---|
Chapter number | 21 |
Book title |
Process-Induced Chemical Changes in Food
|
Published by |
Springer, Boston, MA, January 1998
|
DOI | 10.1007/978-1-4899-1925-0_21 |
Pubmed ID | |
Book ISBNs |
978-1-4899-1927-4, 978-1-4899-1925-0
|
Authors |
S. Nishibori, R. A. Berhnard, T. Osawa, S. Kawakishi, Nishibori, S., Berhnard, R. A., Osawa, T., Kawakishi, S. |
Mendeley readers
The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 6 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Unspecified | 1 | 17% |
Student > Bachelor | 1 | 17% |
Student > Doctoral Student | 1 | 17% |
Student > Master | 1 | 17% |
Unknown | 2 | 33% |
Readers by discipline | Count | As % |
---|---|---|
Unspecified | 1 | 17% |
Agricultural and Biological Sciences | 1 | 17% |
Materials Science | 1 | 17% |
Unknown | 3 | 50% |