Next Article in Journal
Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees
Previous Article in Journal
Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting
 
 
Article

Article Versions Notes

Foods 2021, 10(7), 1509; https://doi.org/10.3390/foods10071509
Action Date Notes Link
article xml file uploaded 30 June 2021 12:03 CEST Original file -
article xml uploaded. 30 June 2021 12:03 CEST Update -
article pdf uploaded. 30 June 2021 12:03 CEST Version of Record https://www.mdpi.com/2304-8158/10/7/1509/pdf-vor
article html file updated 30 June 2021 12:05 CEST Original file -
article xml file uploaded 1 July 2021 13:55 CEST Update -
article xml uploaded. 1 July 2021 13:55 CEST Update -
article pdf uploaded. 1 July 2021 13:55 CEST Updated version of record https://www.mdpi.com/2304-8158/10/7/1509/pdf-vor
article html file updated 1 July 2021 13:57 CEST Update -
article xml file uploaded 1 July 2021 13:59 CEST Update -
article xml uploaded. 1 July 2021 13:59 CEST Update https://www.mdpi.com/2304-8158/10/7/1509/xml
article pdf uploaded. 1 July 2021 13:59 CEST Updated version of record https://www.mdpi.com/2304-8158/10/7/1509/pdf
article html file updated 1 July 2021 14:00 CEST Update -
article html file updated 27 July 2022 02:48 CEST Update https://www.mdpi.com/2304-8158/10/7/1509/html
Back to TopTop