Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

Overview of attention for article published in Frontiers in Microbiology, October 2019

Altmetric Badge

Mentioned by

twitter: 1 X user

Citations

dimensions_citation: 30 Dimensions

Readers on

mendeley: 26 Mendeley

Summary X Dimensions citations

So far, Altmetric has seen 1 X post from an account with 23,267 followers.

New Research: Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation https://t.co/8MCAbJxeMC #microbiology

10 Oct 2019

Reply Repost Favourite

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

Click here to find out how to access more activity.