Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification
Overview of attention for article published in International Journal of Food Microbiology, April 2018
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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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High Attention Score compared to outputs of the same age and source (82nd percentile)
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