Next Article in Journal
Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (Oreochromis niloticus) By-product Powders
Next Article in Special Issue
Comparison of the Probiotic Potential between Lactiplantibacillus plantarum Isolated from Kimchi and Standard Probiotic Strains Isolated from Different Sources
Previous Article in Journal
Scientometric and Methodological Analysis of the Recent Literature on the Health-Related Effects of Tomato and Tomato Products
Previous Article in Special Issue
Characterization of the Psychrotrophic Lactic Acid Bacterium Leuconostoc gelidum subsp. aenigmaticum LS4 Isolated from Kimchi Based on Comparative Analyses of Its Genomic and Phenotypic Properties
 
 
Communication

Article Versions Notes

Foods 2021, 10(8), 1906; https://doi.org/10.3390/foods10081906
Action Date Notes Link
article xml file uploaded 17 August 2021 11:59 CEST Original file -
article xml uploaded. 17 August 2021 11:59 CEST Update -
article pdf uploaded. 17 August 2021 11:59 CEST Version of Record https://www.mdpi.com/2304-8158/10/8/1906/pdf-vor
article supplementary file uploaded. 17 August 2021 11:59 CEST - https://www.mdpi.com/2304-8158/10/8/1906#supplementary
article html file updated 17 August 2021 12:00 CEST Original file -
article html file updated 17 August 2021 12:00 CEST Update -
article xml file uploaded 24 August 2021 10:56 CEST Update -
article xml uploaded. 24 August 2021 10:56 CEST Update https://www.mdpi.com/2304-8158/10/8/1906/xml
article pdf uploaded. 24 August 2021 10:56 CEST Updated version of record https://www.mdpi.com/2304-8158/10/8/1906/pdf
article html file updated 24 August 2021 10:57 CEST Update -
article html file updated 28 July 2022 06:23 CEST Update https://www.mdpi.com/2304-8158/10/8/1906/html
Back to TopTop