Reduction of Bitterness of the Bitter Gourd by Katsuobushi

Overview of attention for article published in Nippon Shokuhin Kagaku Kogaku Kaishi, January 2008

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In the top 5% of all research outputs scored by Altmetric
One of the highest-scoring outputs from this source (#3 of 670)
High Attention Score compared to outputs of the same age (99th percentile)
High Attention Score compared to outputs of the same age and source (95th percentile)

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twitter: 78 X users

wikipedia: 1 Wikipedia page

Citations

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Summary X Wikipedia Dimensions citations

So far, Altmetric has seen 78 X posts from 78 X users, with an upper bound of 93,719 followers.

@kuronekococochi @365nitiyasou 鰹出汁でも苦味が減るようです https://t.co/9yj52n1cbn

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RT @t_yano: かつお節がゴーヤの苦みをとるという論文＞CiNii 論文 - かつお節によるゴーヤの苦味低減 http://t.co/hCgH1yM6qa

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かつお節がゴーヤーの苦味を和らげる説のソースはこれ。科学的ですね🤓 https://t.co/BeXxb4bi2D

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@stepn_gyoza こんな記事ありました☺ https://t.co/eXLxv7Bzxx

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