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Functional Food and Sustainable Development Once Met in the Argan Forest: The Tale of the Argan Oil
Functional Properties of Traditional Foods
Springer US, April 2016
Dom Guillaume, Zoubida Charrouf
Kristberg Kristbergsson, Semih Ötles
The data shown below were compiled from readership statistics for 8 Mendeley readers of this research output. Click here to see the associated Mendeley record.
|Readers by professional status||Count||As %|
|Student > Ph. D. Student||2||25%|
|Student > Bachelor||1||13%|
|Student > Postgraduate||1||13%|
|Readers by discipline||Count||As %|
|Agricultural and Biological Sciences||2||25%|