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Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

Overview of attention for article published in Lipids in Health and Disease, August 2015
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About this Attention Score

  • In the top 5% of all research outputs scored by Altmetric
  • Among the highest-scoring outputs from this source (#30 of 1,634)
  • High Attention Score compared to outputs of the same age (98th percentile)
  • High Attention Score compared to outputs of the same age and source (94th percentile)

Mentioned by

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11 news outlets
blogs
1 blog
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11 X users
facebook
7 Facebook pages
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1 Google+ user
video
2 YouTube creators

Citations

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39 Dimensions

Readers on

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78 Mendeley