| Title |
Contribution of volatile compounds to the flavor of cooked asparagus
|
|---|---|
| Published in |
European Food Research and Technology, September 2001
|
| DOI | 10.1007/s002170100349 |
| Authors |
Detlef Ulrich, Edelgard Hoberg, Thomas Bittner, Werner Engewald, Kathrin Meilchen |
Mendeley readers
The data shown below were compiled from readership statistics for 54 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Netherlands | 1 | 2% |
| Germany | 1 | 2% |
| Switzerland | 1 | 2% |
| Unknown | 51 | 94% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 11 | 20% |
| Researcher | 11 | 20% |
| Student > Master | 8 | 15% |
| Professor | 5 | 9% |
| Other | 5 | 9% |
| Other | 7 | 13% |
| Unknown | 7 | 13% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 18 | 33% |
| Chemistry | 17 | 31% |
| Pharmacology, Toxicology and Pharmaceutical Science | 3 | 6% |
| Engineering | 2 | 4% |
| Medicine and Dentistry | 2 | 4% |
| Other | 2 | 4% |
| Unknown | 10 | 19% |