Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat

Overview of attention for article published in Frontiers in Microbiology, September 2022

Altmetric Badge

Mentioned by

twitter: 1 X user

Citations

dimensions_citation: 5 Dimensions

Readers on

mendeley: 6 Mendeley

Summary X Dimensions citations

So far, Altmetric has seen 1 X post from an account with 23,612 followers.

New Research: Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat https://t.co/cCMAJ8wfcI #microbiology

13 Sep 2022

Reply Repost Favourite

This page shows the most recent X posts that mention this research output.

Click here to find out how to access more activity.