Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures

Overview of attention for article published in Microbial Cell Factories, July 2018

Altmetric Badge

Mentioned by

twitter: 2 X users

Citations

dimensions_citation: 30 Dimensions

Readers on

mendeley: 65 Mendeley

Summary X Dimensions citations

So far, Altmetric has seen 2 X posts from 2 X users, with an upper bound of 96,951 followers.

RT @EvolvedBiofilm: Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures -from Eddy Smid gro…

10 Jul 2018

Reply Repost Favourite

Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures -from Eddy Smid group (at @WUR) in @BioMedCentral Microbial Cell Factories https://t.co/wXcxaDJsTS

09 Jul 2018

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.