Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Overview of attention for article published in Journal of Agricultural & Food Chemistry, June 2012

Altmetric Badge

About this Attention Score

In the top 5% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (96th percentile)
High Attention Score compared to outputs of the same age and source (98th percentile)

So far, Altmetric has seen 5 X posts from 5 X users, with an upper bound of 99,683 followers.

@LBPA @Midietacojea @JulioBasulto_DN Tb hay estudios xa la ternera, no todo es cerdo... ni marinadas con alcohol https://t.co/UT4wnpN1r9

Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Cancerous Heterocyclic Amines in Pan-Fried Beef: http://t.co/PzPGjh4BLC

Marinate your protein with wine and herbs. http://t.co/7d76e9IhYB

Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Cancerous Heterocyclic Amines in Pan-Fried Beef: http://t.co/PzPGjh4BLC

This page shows the most recent X posts that mention this research output.

Click here to find out how to access more activity, including 1 additional X posts.