Next Article in Journal
Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties
Previous Article in Journal
Lactic Acid Bacteria in Chinese Sauerkraut: Its Isolation and In Vitro Probiotic Properties
 
 
Article

Article Versions Notes

Foods 2025, 14(15), 2689; https://doi.org/10.3390/foods14152689
Action Date Notes Link
article html file updated 5 January 2026 11:50 CET Update https://www.mdpi.com/2304-8158/14/15/2689/html
article html file updated 15 September 2025 08:47 CEST Update -
article html file updated 28 August 2025 09:09 CEST Update -
article html file updated 30 July 2025 15:43 CEST Original file -
article pdf uploaded. 30 July 2025 15:41 CEST Version of Record https://www.mdpi.com/2304-8158/14/15/2689/pdf
article xml uploaded. 30 July 2025 15:41 CEST Update https://www.mdpi.com/2304-8158/14/15/2689/xml
article xml file uploaded 30 July 2025 15:41 CEST Original file -
Back to TopTop