Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas
Overview of attention for article published in Applied and Environmental Microbiology, May 2012
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In the top 25% of all research outputs scored by Altmetric
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Good Attention Score compared to outputs of the same age (78th percentile)
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Good Attention Score compared to outputs of the same age and source (71st percentile)
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