Metrics

From
Production of Processed Cheese Supplemented with Curcumin Nanoemulsion by Mahmoud Ibrahim El-Sayed and Thanaa I. Shalaby American Journal of Food and Nutrition. 2021, 9(3), 96-105 doi:10.12691/ajfn-9-3-1
Views
7361
Html 7360
Abstract 1
30 July 2021 (publication date) through 30 July 2026 *
26.26 % of article views led to PDF downloads *
*Although we update our data on a daily basis, there may be a 48-hour delay before the most recent numbers are available.
Downloads: 6441
PDF1933
Epub1031
XML1031
PPT0
Figures2066
Tables380
Export: 2922
RIS816
BibTex1157
Endnote949
RIS, BibTex, EndNote allows users to search, retrieve and store citations from bibliographic databases such as ABI Inform, the Web of Science, Anthropological Literature, the MLA bibliography, or the catalogs of individual libraries.
Area Chart Example: If your want to see the details of daily statistics for this article, please click here to login our Manuscript Tracking System.
Citations
0
Found additional citations for the article? Please contact us at submission@sciepub.com.
Shares & bookmarks
Facebook0
Twitter0
LinkedIn0
Google +0
Found additional shares or bookmarks for the article? Please contact us at submission@sciepub.com