You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output.
Click here to find out more.
Mendeley readers
Chapter title |
Effect of a Kokumi Peptide, γ-Glutamyl-Valyl-Glycine, on the Sensory Characteristics of Foods
|
---|---|
Chapter number | 7 |
Book title |
Koku in Food Science and Physiology
|
Published by |
Springer, Singapore, January 2019
|
DOI | 10.1007/978-981-13-8453-0_7 |
Book ISBNs |
978-9-81-138452-3, 978-9-81-138453-0
|
Authors |
Motonaka Kuroda, Naohiro Miyamura, Kuroda, Motonaka, Miyamura, Naohiro |
Mendeley readers
The data shown below were compiled from readership statistics for 17 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 17 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 4 | 24% |
Student > Ph. D. Student | 4 | 24% |
Researcher | 2 | 12% |
Lecturer | 1 | 6% |
Other | 1 | 6% |
Other | 3 | 18% |
Unknown | 2 | 12% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 7 | 41% |
Psychology | 2 | 12% |
Biochemistry, Genetics and Molecular Biology | 1 | 6% |
Social Sciences | 1 | 6% |
Chemistry | 1 | 6% |
Other | 1 | 6% |
Unknown | 4 | 24% |