↓ Skip to main content

Effects of jupcheong (soaking in syrup) with ginger powder on the lipid oxidation and antioxidant stability of yakgwa (Korean deep-fried confection)

Overview of attention for article published in Food Science and Biotechnology, September 2018
Altmetric Badge

About this Attention Score

  • Above-average Attention Score compared to outputs of the same age (62nd percentile)
  • Above-average Attention Score compared to outputs of the same age and source (64th percentile)

Mentioned by

twitter
1 X user
wikipedia
2 Wikipedia pages

Citations

dimensions_citation
1 Dimensions

Readers on

mendeley
8 Mendeley