Next Article in Journal
Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets
Previous Article in Journal
Acrylamide and Advanced Glycation End Products in Frying Food: Formation, Effects, and Harmfulness
 
 
Article

Article Versions Notes

Foods 2025, 14(19), 3312; https://doi.org/10.3390/foods14193312
Action Date Notes Link
article html file updated 5 January 2026 12:26 CET Update https://www.mdpi.com/2304-8158/14/19/3312/html
article html file updated 28 September 2025 19:53 CEST Update -
article html file updated 24 September 2025 14:17 CEST Original file -
article supplementary file uploaded. 24 September 2025 14:15 CEST - https://www.mdpi.com/2304-8158/14/19/3312#supplementary
article pdf uploaded. 24 September 2025 14:15 CEST Version of Record https://www.mdpi.com/2304-8158/14/19/3312/pdf
article xml uploaded. 24 September 2025 14:15 CEST Update https://www.mdpi.com/2304-8158/14/19/3312/xml
article xml file uploaded 24 September 2025 14:15 CEST Original file -
Back to TopTop