The improvement of Hovenia acerba-sorghum co-fermentation in terms of microbial diversity, functional ingredients, and volatile flavor components during Baijiu fermentation

Overview of attention for article published in Frontiers in Microbiology, January 2024

Altmetric Badge

About this Attention Score

Average Attention Score compared to outputs of the same age
Above-average Attention Score compared to outputs of the same age and source (60th percentile)

Mentioned by

twitter: 2 X users

Citations

dimensions_citation: 1 Dimensions

Readers on

mendeley: 3 Mendeley

Summary X Dimensions citations

So far, Altmetric has seen 2 X posts from 2 X users, with an upper bound of 24,573 followers.

"Los resultados demostraron que la introducción de Hovenia acerba mejoró los ingredientes funcionales y los componentes volátiles del sabor, lo que resulta útil para la promoción de la calidad del Baijiu". Ecología microbiana aplicada.

06 Jan 2024

Reply Repost Favourite

New Research: The improvement of Hovenia acerba-sorghum co-fermentation in terms of microbial diversity, functional ingredients, and volatile flavor components during Baijiu fermentation https://t.co/Vlh3CybF3r #microbiology

06 Jan 2024

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.