Next Article in Journal
Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula
Next Article in Special Issue
Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil
Previous Article in Journal
Effect of Microencapsulation Techniques on the Stress Resistance and Biological Activity of Bovine Lactoferricin-Lactoferrampin-Encoding Lactobacillus reuteri
Previous Article in Special Issue
Enhancement of Carbon Conversion and Value-Added Compound Production in Heterotrophic Chlorella vulgaris Using Sweet Sorghum Extract
 
 
Review

Article Versions Notes

Foods 2022, 11(20), 3170; https://doi.org/10.3390/foods11203170
Action Date Notes Link
article pdf uploaded. 11 October 2022 16:34 CEST Version of Record https://www.mdpi.com/2304-8158/11/20/3170/pdf-vor
article xml file uploaded 13 October 2022 07:06 CEST Original file -
article xml uploaded. 13 October 2022 07:06 CEST Update https://www.mdpi.com/2304-8158/11/20/3170/xml
article pdf uploaded. 13 October 2022 07:06 CEST Updated version of record https://www.mdpi.com/2304-8158/11/20/3170/pdf
article html file updated 13 October 2022 07:07 CEST Original file -
article html file updated 28 February 2023 17:36 CET Update -
article html file updated 1 March 2023 20:55 CET Update https://www.mdpi.com/2304-8158/11/20/3170/html
Back to TopTop