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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 16 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 16 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 4 | 25% |
Student > Master | 3 | 19% |
Researcher | 2 | 13% |
Lecturer | 1 | 6% |
Professor | 1 | 6% |
Other | 3 | 19% |
Unknown | 2 | 13% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 6 | 38% |
Psychology | 2 | 13% |
Biochemistry, Genetics and Molecular Biology | 1 | 6% |
Social Sciences | 1 | 6% |
Chemistry | 1 | 6% |
Other | 1 | 6% |
Unknown | 4 | 25% |