Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour
Overview of attention for article published in Scientific Reports, August 2016
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In the top 25% of all research outputs scored by Altmetric
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High Attention Score compared to outputs of the same age (89th percentile)
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High Attention Score compared to outputs of the same age and source (83rd percentile)
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