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Exploitation of autochthonous Tuscan sourdough yeasts as potential starters. https://t.co/kuVHLLtBGl https://t.co/HRNmO8QaQR
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters
Overview of attention for article published in International Journal of Food Microbiology, August 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 (75th percentile)
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Good Attention Score compared to outputs of the same age and source (75th percentile)
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