Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties
Overview of attention for article published in International Journal of Food Science & Technology, September 2012
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About this Attention Score
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In the top 5% of all research outputs scored by Altmetric
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Among the highest-scoring outputs from this source (#16 of 4,032)
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High Attention Score compared to outputs of the same age (98th percentile)
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High Attention Score compared to outputs of the same age and source (95th percentile)
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