Changes of Rutin and Quercetin in Commercial Gochujang Prepared with Buckwheat Flour during Fermentation is a research paper published in Journal of the Korean Society of Food Science and Nutrition (2005). On theSindex it has a DataRank of 0.416. It has been cited 15 times.
Scored on demand from live citation data
DataRank reads this dataset's downstream impact straight off the citation graph โ no black box, no proprietary weighting. How is this computed?
FAIR checklist signals are shown for context only and do not affect DataRank scoring.
We only score data papers we can read in full โ never from an abstract alone.
Base Score Contribution
0.416
From this paper's citation signal
Citation Network Contribution
0
Citation network not refreshed for this result
This paper's DataRank is currently driven only by its base citation score. Citation network data was not refreshed for this result.
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