The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela

Overview of attention for article published in Brazilian Journal of Food Technology, January 2020

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Above-average Attention Score compared to outputs of the same age (52nd percentile)
Good Attention Score compared to outputs of the same age and source (67th percentile)

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twitter: 5 X users

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mendeley: 58 Mendeley

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So far, Altmetric has seen 5 X posts from 5 X users, with an upper bound of 15,279 followers.

RT @CientificaMa: Compartimos artículo publicado por profesores UTM del ICB, titulado "The effect of fermentation and roasting on free amin…

13 May 2021

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RT @CientificaMa: Compartimos artículo publicado por profesores UTM del ICB, titulado "The effect of fermentation and roasting on free amin…

24 Nov 2020

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RT @CientificaMa: Compartimos artículo publicado por profesores UTM del ICB, titulado "The effect of fermentation and roasting on free amin…

24 Nov 2020

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Compartimos artículo publicado por profesores UTM del ICB, titulado "The effect of fermentation and roasting on free amino acids profile in Criollo cocoa (Theobroma cacao L.) grown in Venezuela" https://t.co/8yY6kxSHOz #SomosUTM #ManabiesUTM

23 Nov 2020

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