Next Article in Journal
Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics
Previous Article in Journal
Tailoring Interfacial Activity of pH-Driven Shellac–Chitosan Nanocomposites via Solution Addition Sequence for Pickering Emulsion Stabilization
 
 
Article

Article Versions Notes

Foods 2025, 14(20), 3558; https://doi.org/10.3390/foods14203558
Action Date Notes Link
article pdf uploaded. 18 October 2025 17:00 CEST Version of Record https://www.mdpi.com/2304-8158/14/20/3558/pdf-vor
article supplementary file uploaded. 18 October 2025 17:00 CEST - https://www.mdpi.com/2304-8158/14/20/3558#supplementary
article xml file uploaded 20 October 2025 07:32 CEST Original file -
article xml uploaded. 20 October 2025 07:32 CEST Update -
article pdf uploaded. 20 October 2025 07:32 CEST Updated version of record https://www.mdpi.com/2304-8158/14/20/3558/pdf-vor
article html file updated 20 October 2025 07:34 CEST Original file -
article xml file uploaded 20 October 2025 11:46 CEST Update -
article xml uploaded. 20 October 2025 11:46 CEST Update https://www.mdpi.com/2304-8158/14/20/3558/xml
article pdf uploaded. 20 October 2025 11:46 CEST Updated version of record https://www.mdpi.com/2304-8158/14/20/3558/pdf
article html file updated 20 October 2025 11:48 CEST Update https://www.mdpi.com/2304-8158/14/20/3558/html
Back to TopTop