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Mendeley readers
| Chapter title |
The Components Contributing to the Thickness of Beer Aroma
|
|---|---|
| Chapter number | 5 |
| Book title |
Koku in Food Science and Physiology
|
| Published by |
Springer, Singapore, January 2019
|
| DOI | 10.1007/978-981-13-8453-0_5 |
| Book ISBNs |
978-9-81-138452-3, 978-9-81-138453-0
|
| Authors |
Toru Kishimoto, Kishimoto, Toru |
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 % |
|---|---|---|
| Researcher | 2 | 200% |
| Readers by discipline | Count | As % |
|---|---|---|
| Philosophy | 1 | 100% |
| Agricultural and Biological Sciences | 1 | 100% |