Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine

Overview of attention for article published in Flavour, January 2015

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In the top 5% of all research outputs scored by Altmetric
Among the highest-scoring outputs from this source (#39 of 109)
High Attention Score compared to outputs of the same age (95th percentile)
Above-average Attention Score compared to outputs of the same age and source (52nd percentile)

So far, Altmetric has seen 10 X posts from 10 X users, with an upper bound of 104,206 followers.

You may know of #umami, but what about kokumi? It makes low-fat peanut butter taste better, full article here: http://t.co/FqGfwOJJnO

Lectures out of date again! MT @BioMedCentral You know umami but what about kokumi? Makes lowfat peanut butter better http://t.co/IVfg9cA9aG

You may know of #umami, but what about kokumi? It makes low-fat peanut butter taste better, full article here: http://t.co/FqGfwOJJnO

You may know of #umami, but what about kokumi? It makes low-fat peanut butter taste better, full article here: http://t.co/FqGfwOJJnO

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