Next Article in Journal
The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae
Next Article in Special Issue
Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom
Previous Article in Journal
Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration
Previous Article in Special Issue
Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS
 
 
Article

Article Versions Notes

Foods 2020, 9(10), 1422; https://doi.org/10.3390/foods9101422
Action Date Notes Link
article xml file uploaded 8 October 2020 12:20 CEST Original file -
article xml uploaded. 8 October 2020 12:20 CEST Update https://www.mdpi.com/2304-8158/9/10/1422/xml
article pdf uploaded. 8 October 2020 12:20 CEST Version of Record https://www.mdpi.com/2304-8158/9/10/1422/pdf
article supplementary file uploaded. 8 October 2020 12:20 CEST - https://www.mdpi.com/2304-8158/9/10/1422#supplementary
article html file updated 8 October 2020 12:21 CEST Original file -
article html file updated 22 July 2022 09:58 CEST Update https://www.mdpi.com/2304-8158/9/10/1422/html
Back to TopTop