物理学で迫る「コーヒーのおいしさ」の仕組み

Overview of attention for article published in Oyo Buturi, September 2019

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In the top 5% of all research outputs scored by Altmetric
One of the highest-scoring outputs from this source (#3 of 378)
High Attention Score compared to outputs of the same age (96th percentile)
High Attention Score compared to outputs of the same age and source (97th percentile)

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twitter: 110 X users

So far, Altmetric has seen 114 X posts from 110 X users, with an upper bound of 139,563 followers.

RT @y_tambe: ↓応用物理のコラム。PDFで全文読めます物理学で迫る「コーヒーのおいしさ」の仕組み https://t.co/5Y11stdqnm

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RT @y_tambe: ↓応用物理のコラム。PDFで全文読めます物理学で迫る「コーヒーのおいしさ」の仕組み https://t.co/5Y11stdqnm

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RT @y_tambe: ↓応用物理のコラム。PDFで全文読めます物理学で迫る「コーヒーのおいしさ」の仕組み https://t.co/5Y11stdqnm

Reply Repost Favourite

RT @y_tambe: ↓応用物理のコラム。PDFで全文読めます物理学で迫る「コーヒーのおいしさ」の仕組み https://t.co/5Y11stdqnm

Reply Repost Favourite

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