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Chá verde brasileiro (Camellia sinensis var assamica): efeitos do tempo de infusão, acondicionamento da erva e forma de preparo sobre a eficiência de extração dos bioativos e sobre a estabilidade da…

Overview of attention for article published in Food Science and Technology, May 2010
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1 Facebook page

Citations

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Readers on

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108 Mendeley
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Title
Chá verde brasileiro (Camellia sinensis var assamica): efeitos do tempo de infusão, acondicionamento da erva e forma de preparo sobre a eficiência de extração dos bioativos e sobre a estabilidade da bebida
Published in
Food Science and Technology, May 2010
DOI 10.1590/s0101-20612010000500029
Authors

Márcia Fernandes Nishiyama, Maria Aparecida Ferreira Costa, Andréa Miura da Costa, Cristina Giatti Marques de Souza, Cinthia Gandolfi Bôer, Cissa Kelmer Bracht, Rosane Marina Peralta

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 108 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Brazil 4 4%
Unknown 104 96%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 26 24%
Student > Master 22 20%
Student > Doctoral Student 13 12%
Student > Postgraduate 10 9%
Professor 6 6%
Other 10 9%
Unknown 21 19%
Readers by discipline Count As %
Agricultural and Biological Sciences 24 22%
Chemistry 15 14%
Pharmacology, Toxicology and Pharmaceutical Science 10 9%
Medicine and Dentistry 8 7%
Nursing and Health Professions 7 6%
Other 21 19%
Unknown 23 21%