Next Article in Journal
An Index for Wine Acetaldehyde Reactive Potential (ARP) and Some Derived Remarks about the Accumulation of Acetaldehyde during Wine Oxidation
Next Article in Special Issue
Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design
Previous Article in Journal
Chemical Characterization of the Oil Separated by Mechanical Pressing from Strychnos madagascariensis Dried Fruit Pulp Flour
Previous Article in Special Issue
Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries
 
 
Article

Article Versions Notes

Action Date Notes Link
article xml file uploaded 6 February 2022 10:03 CET Original file -
article xml uploaded. 6 February 2022 10:03 CET Update -
article pdf uploaded. 6 February 2022 10:03 CET Version of Record -
article supplementary file uploaded. 6 February 2022 10:03 CET - https://www.mdpi.com/2304-8158/11/3/475#supplementary
article html file updated 6 February 2022 10:05 CET Original file -
article xml file uploaded 6 February 2022 10:40 CET Update -
article xml uploaded. 6 February 2022 10:40 CET Update https://www.mdpi.com/2304-8158/11/3/475/xml
article pdf uploaded. 6 February 2022 10:40 CET Updated version of record https://www.mdpi.com/2304-8158/11/3/475/pdf
article html file updated 6 February 2022 10:41 CET Update -
article html file updated 31 July 2022 11:13 CEST Update https://www.mdpi.com/2304-8158/11/3/475/html
Back to TopTop