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Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup

Overview of attention for article published in International Journal of Food Science & Technology, February 2020
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1 X user

Citations

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71 Mendeley
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Title
Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup
Published in
International Journal of Food Science & Technology, February 2020
DOI 10.1111/ijfs.14529
Authors

Muhammad Tuseef Asghar, Yus Aniza Yusof, Mohd Noriznan, Mohammad Effendy Yaacob, Hasanah Mohd Ghazali, Lee Sin Chang, Yanty Noorzianna Manaf

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The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 71 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 71 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 10 14%
Student > Master 10 14%
Lecturer 7 10%
Student > Ph. D. Student 5 7%
Researcher 3 4%
Other 5 7%
Unknown 31 44%
Readers by discipline Count As %
Agricultural and Biological Sciences 17 24%
Chemical Engineering 4 6%
Nursing and Health Professions 3 4%
Business, Management and Accounting 2 3%
Chemistry 2 3%
Other 8 11%
Unknown 35 49%