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Lipid oxidation in meat: mechanisms and protective factors – a review

Overview of attention for article published in Food Science and Technology, December 2018
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Mentioned by

news
1 news outlet

Citations

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102 Dimensions

Readers on

mendeley
264 Mendeley
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Title
Lipid oxidation in meat: mechanisms and protective factors – a review
Published in
Food Science and Technology, December 2018
DOI 10.1590/fst.32518
Authors

Ana Beatriz AMARAL, Marcondes Viana da SILVA, Suzana Caetano da Silva LANNES

Mendeley readers

The data shown below were compiled from readership statistics for 264 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 264 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 45 17%
Student > Master 43 16%
Student > Ph. D. Student 27 10%
Researcher 20 8%
Student > Doctoral Student 16 6%
Other 34 13%
Unknown 79 30%
Readers by discipline Count As %
Agricultural and Biological Sciences 78 30%
Engineering 17 6%
Biochemistry, Genetics and Molecular Biology 13 5%
Chemistry 12 5%
Nursing and Health Professions 9 3%
Other 41 16%
Unknown 94 36%