Next Article in Journal
Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes
Previous Article in Journal
Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography–Ion Mobility Spectrometry Analysis
Previous Article in Special Issue
Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A × BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients
 
 
Article

Article Versions Notes

Foods 2024, 13(10), 1490; https://doi.org/10.3390/foods13101490
Action Date Notes Link
article xml file uploaded 11 May 2024 10:14 CEST Original file -
article xml uploaded. 11 May 2024 10:14 CEST Update https://www.mdpi.com/2304-8158/13/10/1490/xml
article pdf uploaded. 11 May 2024 10:14 CEST Version of Record https://www.mdpi.com/2304-8158/13/10/1490/pdf
article html file updated 11 May 2024 10:16 CEST Original file https://www.mdpi.com/2304-8158/13/10/1490/html
Back to TopTop