Metrics

From
Effect of Brewing Temperature on the Total Antioxidant Capacity of Green Tea by Gabrielle Blevins and Chulsung Kim Journal of Food and Nutrition Research. 2021, 9(6), 288-291 doi:10.12691/jfnr-9-6-3
Views
9168
Html 9168
Abstract 0
28 June 2021 (publication date) through 30 August 2026 *
17.57 % 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: 6817
PDF1611
Epub1649
XML1135
PPT0
Figures2023
Tables399
Export: 3029
RIS989
BibTex1107
Endnote933
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