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Mendeley readers
| Chapter title |
Melanoidins and Browning Reactions in Processed Foods. Quantitative Determinations, Colour Measurement, and Sensorial Assessment
|
|---|---|
| Chapter number | 5 |
| Book title |
Analytical Methods for the Assessment of Maillard Reactions in Foods
|
| Published by |
Springer, Cham, January 2018
|
| DOI | 10.1007/978-3-319-76923-3_5 |
| Book ISBNs |
978-3-31-976922-6, 978-3-31-976923-3
|
| Authors |
Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi |
Mendeley readers
The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 6 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 2 | 33% |
| Researcher | 2 | 33% |
| Student > Ph. D. Student | 1 | 17% |
| Unknown | 1 | 17% |
| Readers by discipline | Count | As % |
|---|---|---|
| Pharmacology, Toxicology and Pharmaceutical Science | 1 | 17% |
| Computer Science | 1 | 17% |
| Engineering | 1 | 17% |
| Unknown | 3 | 50% |