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Chemical Profiling of Different Types of Soy Sauce and the Relationship with its Sensory Attributes

Overview of attention for article published in Journal of Food Quality, December 2016
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Citations

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27 Dimensions

Readers on

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78 Mendeley
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Title
Chemical Profiling of Different Types of Soy Sauce and the Relationship with its Sensory Attributes
Published in
Journal of Food Quality, December 2016
DOI 10.1111/jfq.12240
Authors

Alam Shah Syifaa, Selamat Jinap, Maimunah Sanny, Alfi Khatib

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 78 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 78 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 26 33%
Student > Master 9 12%
Researcher 5 6%
Other 4 5%
Student > Ph. D. Student 4 5%
Other 6 8%
Unknown 24 31%
Readers by discipline Count As %
Agricultural and Biological Sciences 20 26%
Biochemistry, Genetics and Molecular Biology 10 13%
Chemical Engineering 6 8%
Chemistry 6 8%
Engineering 4 5%
Other 5 6%
Unknown 27 35%