Next Article in Journal
Optimum Processing Conditions for Flavor-Enhancing Green Laver Chips Using Reaction Flavor Technology
Previous Article in Journal
The Viscoelastic Behavior of Legume Protein Emulsion Gels—The Effect of Heating Temperature and Oil Content on Viscoelasticity, the Degree of Networking, and the Microstructure
 
 
Review

Article Versions Notes

Foods 2024, 13(23), 3873; https://doi.org/10.3390/foods13233873
Action Date Notes Link
article xml file uploaded 29 November 2024 16:51 CET Original file -
article xml uploaded. 29 November 2024 16:51 CET Update -
article pdf uploaded. 29 November 2024 16:51 CET Version of Record https://www.mdpi.com/2304-8158/13/23/3873/pdf-vor
article html file updated 29 November 2024 16:53 CET Original file -
article xml file uploaded 2 December 2024 08:04 CET Update -
article xml uploaded. 2 December 2024 08:04 CET Update https://www.mdpi.com/2304-8158/13/23/3873/xml
article pdf uploaded. 2 December 2024 08:04 CET Updated version of record https://www.mdpi.com/2304-8158/13/23/3873/pdf
article html file updated 2 December 2024 08:06 CET Update https://www.mdpi.com/2304-8158/13/23/3873/html
Back to TopTop