Next Article in Journal
Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk
Previous Article in Journal
Valorization of Brewer’s Spent Grain Liquid Fraction for the Development of a Pasteurized Strawberry-Based Blend Juice
Previous Article in Special Issue
The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of “Laocong Shuixian”
 
 
Article

Article Versions Notes

Foods 2025, 14(23), 4056; https://doi.org/10.3390/foods14234056
Action Date Notes Link
article xml file uploaded 26 November 2025 15:13 CET Original file -
article xml uploaded. 26 November 2025 15:13 CET Update https://www.mdpi.com/2304-8158/14/23/4056/xml
article pdf uploaded. 26 November 2025 15:13 CET Version of Record https://www.mdpi.com/2304-8158/14/23/4056/pdf
article supplementary file uploaded. 26 November 2025 15:13 CET - https://www.mdpi.com/2304-8158/14/23/4056#supplementary
article html file updated 26 November 2025 15:17 CET Original file https://www.mdpi.com/2304-8158/14/23/4056/html
Back to TopTop