JFNR Home Archive Volume 12 Issue 10 Article Metrics

Metrics

From

Characterization of the Key Flavor Compounds Contributing to the Lingering Cup Aroma in Sauce-Flavor Baijiu Using Sensomics and Flavoromics by Nian Cao, Yubo Yang, Li Wang and Fan Yang Journal of Food and Nutrition Research. 2024, 12(10), 461-470 doi:10.12691/jfnr-12-10-8

Views

7660

Html 7660

Abstract 0

31 October 2024 (publication date) through 31 October 2026 ^*

17.00 % 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: 6793

PDF1302

Epub807

XML717

PPT0

Figures3753

Tables214

Export: 2635

RIS876

BibTex920

Endnote839

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

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