The cocoa bean fermentation process: from ecosystem analysis to starter culture development
- Authors
- Luc De VuystStefan Weckx
- Journal
- Journal of Applied Microbiology
In The Last Decade
doi.org/10.1111/jam.13045 →Countries where authors are citing The cocoa bean fermentation process: from ecosystem analysis to starter culture development
This map shows the geographic impact of The cocoa bean fermentation process: from ecosystem analysis to starter culture development. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by The cocoa bean fermentation process: from ecosystem analysis to starter culture development with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites The cocoa bean fermentation process: from ecosystem analysis to starter culture development more than expected).
Fields of papers citing The cocoa bean fermentation process: from ecosystem analysis to starter culture development
This network shows the impact of The cocoa bean fermentation process: from ecosystem analysis to starter culture development. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the The cocoa bean fermentation process: from ecosystem analysis to starter culture development.
About The cocoa bean fermentation process: from ecosystem analysis to starter culture development
This paper, published in 2016, received 231 indexed citations . Written by Luc De Vuyst and Stefan Weckx covering the research area of Horticulture and Food Science. It is primarily cited by scholars working on Food Science (209 citations), Horticulture (111 citations) and Nutrition and Dietetics (46 citations). Published in Journal of Applied Microbiology.
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This paper is also available at doi.org/10.1111/jam.13045.