Next Article in Journal
The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives
Next Article in Special Issue
Consumer Attitudes towards Food Preservation Methods
Previous Article in Journal
Green Extraction Technology of Polyphenols from Food By-Products
Previous Article in Special Issue
Tasting More Than Just Food: Effect of Aesthetic Appeal of Plate Patterns on Food Perception
 
 
Article

Article Versions Notes

Foods 2022, 11(8), 1110; https://doi.org/10.3390/foods11081110
Action Date Notes Link
article xml file uploaded 13 April 2022 08:56 CEST Original file -
article xml uploaded. 13 April 2022 08:56 CEST Update https://www.mdpi.com/2304-8158/11/8/1110/xml
article pdf uploaded. 13 April 2022 08:56 CEST Version of Record https://www.mdpi.com/2304-8158/11/8/1110/pdf
article html file updated 13 April 2022 08:57 CEST Original file -
article html file updated 2 August 2022 18:34 CEST Update https://www.mdpi.com/2304-8158/11/8/1110/html
Back to TopTop