Metrics

From
Ultrasonication of Lactobacilli Cultures on Edam Cheese Quality during Ripening by Ahmed H. A. A., Khalil R. A. M., AbouElNour A. M., El-Sisi A. S. and Aida H. Ibrahim Journal of Food and Nutrition Research. 2023, 11(7), 474-482 doi:10.12691/jfnr-11-7-3
Views
4355
Html 4351
Abstract 4
12 July 2023 (publication date) through 25 August 2026 *
21.17 % 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: 2908
PDF922
Epub708
XML748
PPT0
Figures247
Tables283
Export: 2036
RIS663
BibTex733
Endnote640
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