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Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

Overview of attention for article published in Frontiers in Microbiology, February 2020
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About this Attention Score

  • Good Attention Score compared to outputs of the same age (65th percentile)
  • Good Attention Score compared to outputs of the same age and source (72nd percentile)

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6 X users

Citations

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40 Dimensions

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114 Mendeley
Summary X Dimensions citations
So far, Dimensions has found 40 publications that cite this research output.

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