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Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars

Overview of attention for article published in Frontiers in Sustainable Food Systems, November 2021
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About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • High Attention Score compared to outputs of the same age (82nd percentile)
  • Good Attention Score compared to outputs of the same age and source (74th percentile)

Mentioned by

news
1 news outlet
twitter
1 X user

Citations

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5 Dimensions

Readers on

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11 Mendeley
Summary News X Dimensions citations
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