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The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips

Overview of attention for article published in Journal of Food Science, December 2013
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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 (92nd percentile)
  • High Attention Score compared to outputs of the same age and source (83rd percentile)

Mentioned by

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1 news outlet
blogs
1 blog
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4 X users
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2 Facebook pages
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2 YouTube creators

Citations

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44 Dimensions

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