| Title |
Degradation kinetics of anthocyanins and polyphenols during storage of red apple juice produced from red-fleshed apples
|
|---|---|
| Published in |
European Food Research and Technology, May 2018
|
| DOI | 10.1007/s00217-018-3086-4 |
| Authors |
Thomas Knebel, Peter Braun, Helmut Dietrich |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 23 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 23 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 6 | 26% |
| Researcher | 3 | 13% |
| Student > Bachelor | 3 | 13% |
| Student > Doctoral Student | 2 | 9% |
| Lecturer > Senior Lecturer | 1 | 4% |
| Other | 2 | 9% |
| Unknown | 6 | 26% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 11 | 48% |
| Chemistry | 2 | 9% |
| Engineering | 2 | 9% |
| Unknown | 8 | 35% |