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Effect of salts on the Co-fermentation of glucose and xylose by a genetically engineered strain of Saccharomyces cerevisiae

Overview of attention for article published in Biotechnology for Biofuels and Bioproducts, May 2013
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About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • Good Attention Score compared to outputs of the same age (76th percentile)
  • Above-average Attention Score compared to outputs of the same age and source (58th percentile)

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