Next Article in Journal
Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae
Previous Article in Journal
Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
 
 
Article

Article Versions Notes

Foods 2022, 11(24), 4084; https://doi.org/10.3390/foods11244084
Action Date Notes Link
article pdf uploaded. 17 December 2022 08:53 CET Version of Record https://www.mdpi.com/2304-8158/11/24/4084/pdf-vor
article xml file uploaded 20 December 2022 10:34 CET Original file -
article xml uploaded. 20 December 2022 10:34 CET Update https://www.mdpi.com/2304-8158/11/24/4084/xml
article pdf uploaded. 20 December 2022 10:34 CET Updated version of record https://www.mdpi.com/2304-8158/11/24/4084/pdf
article html file updated 20 December 2022 10:35 CET Original file -
article html file updated 1 March 2023 04:43 CET Update -
article html file updated 4 March 2023 22:26 CET Update https://www.mdpi.com/2304-8158/11/24/4084/html
Back to TopTop