In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough

Overview of attention for article published in Applied Microbiology and Biotechnology, January 2019

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In the top 25% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (81st percentile)
High Attention Score compared to outputs of the same age and source (86th percentile)

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twitter: 5 X users

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So far, Altmetric has seen 5 X posts from 5 X users, with an upper bound of 14,108 followers.

RT @DarwinBioprosp: Probiotic lactic acid bacteria isolated from traditional Chinese sourdough and with potential for metabolic syndrome pr…

09 Jan 2019

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Probiotic lactic acid bacteria isolated from traditional Chinese sourdough and with potential for metabolic syndrome prevention https://t.co/3J3kL7OBKr

09 Jan 2019

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In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough. https://t.co/QMZ5lTHNoz

07 Jan 2019

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In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough. https://t.co/PHSmFJ9Bbl https://t.co/ywx2LDd8xG

06 Jan 2019

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In vitro and in vivo investigations of probiotic properties of lactic acid bacter... - Li Y et al. - https://t.co/wElnUUknBC #microbiome

06 Jan 2019

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