Next Article in Journal
Development of Three Different Anchovy-Based Fast-Food Products (Toast, Burger, and Pizza): Comparative Analysis of Sensory and Proximate Properties
Next Article in Special Issue
Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks
Previous Article in Journal
Speculation on the Mechanism of Parkinson’s Disease Induced by Risk Residual Pesticides in Fresh Jujube and Hawthorn Through Network Toxicology and Molecular Docking Analysis
Previous Article in Special Issue
Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey
 
 
Article

Article Versions Notes

Foods 2025, 14(19), 3327; https://doi.org/10.3390/foods14193327
Action Date Notes Link
article html file updated 28 September 2025 19:56 CEST Update https://www.mdpi.com/2304-8158/14/19/3327/html
article html file updated 25 September 2025 13:51 CEST Original file -
article pdf uploaded. 25 September 2025 13:49 CEST Version of Record https://www.mdpi.com/2304-8158/14/19/3327/pdf
article xml uploaded. 25 September 2025 13:49 CEST Update https://www.mdpi.com/2304-8158/14/19/3327/xml
article xml file uploaded 25 September 2025 13:49 CEST Original file -
Back to TopTop