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Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475

Overview of attention for article published in Frontiers in Microbiology, February 2023
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  • Average Attention Score compared to outputs of the same age

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2 X users

Citations

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16 Dimensions

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7 Mendeley
Summary X Dimensions citations
So far, Dimensions has found 16 publications that cite this research output.

16

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