Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids

Overview of attention for article published in Brazilian Journal of Food Technology, January 2024

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In the top 25% of all research outputs scored by Altmetric
One of the highest-scoring outputs from this source (#3 of 209)
High Attention Score compared to outputs of the same age (85th percentile)

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news: 1 news outlet

twitter: 2 X users

So far, Altmetric has seen 2 X posts from 2 X users, with an upper bound of 47,434 followers.

RT @RedeSciELO: Leia o artigo da @revistaBJFT divulgado pela @agencia_bori em: https://t.co/wN5TJdnkJ2 https://t.co/hfIoQQ0wfe

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Leia o artigo da @revistaBJFT divulgado pela @agencia_bori em: https://t.co/wN5TJdnkJ2 https://t.co/hfIoQQ0wfe

Reply Repost Favourite

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