Scientific Reports,
What is the impact on composition and microbiome of using tap water from different regions in the preparation of sourdough bread?
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation
Overview of attention for article published in Scientific Reports, January 2019
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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 (85th percentile)
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Good Attention Score compared to outputs of the same age and source (77th percentile)
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