水素化物発生原子吸光法による豆腐中セレン含有量と大豆原産国との関係

Overview of attention for article published in Journal of Cookery Science of Japan, April 2014

Altmetric Badge

About this Attention Score

In the top 5% of all research outputs scored by Altmetric
One of the highest-scoring outputs from this source (#3 of 234)
High Attention Score compared to outputs of the same age (96th percentile)
High Attention Score compared to outputs of the same age and source (90th percentile)

So far, Altmetric has seen 65 X posts from 62 X users, with an upper bound of 126,963 followers.

RT @a_iijimaa1: 大豆の産地によってセレン含有量は異なるようですね。とはいえ、納豆17パックは食べすぎですねぇ…。https://t.co/4vHO9nwZew https://t.co/z5LMFjqcO9

RT @nachakey: そもそもなんにしても一つのものを大量に摂取するのは危ないよね… サプリとかで成分濃縮しちゃってるものも同様。いろんなもの食べるのが一番リスクが低い。 https://t.co/FuP74i4g95

This page shows the most recent X posts that mention this research output.

Click here to find out how to access more activity, including 61 additional X posts.