Next Article in Journal
Effect of Roasting and Brewing on the Antioxidant and Antiproliferative Activities of Tartary Buckwheat
Next Article in Special Issue
Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS
Previous Article in Journal
Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage
Previous Article in Special Issue
Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production
 
 
Article

Article Versions Notes

Foods 2020, 9(9), 1330; https://doi.org/10.3390/foods9091330
Action Date Notes Link
article pdf uploaded. 21 September 2020 15:13 CEST Version of Record https://www.mdpi.com/2304-8158/9/9/1330/pdf-vor
article pdf uploaded. 21 September 2020 15:13 CEST Updated version of record https://www.mdpi.com/2304-8158/9/9/1330/pdf-vor
article xml file uploaded 22 September 2020 14:16 CEST Original file -
article xml uploaded. 22 September 2020 14:16 CEST Update https://www.mdpi.com/2304-8158/9/9/1330/xml
article pdf uploaded. 22 September 2020 14:16 CEST Updated version of record https://www.mdpi.com/2304-8158/9/9/1330/pdf
article html file updated 22 September 2020 14:18 CEST Original file -
article html file updated 22 July 2022 08:02 CEST Update https://www.mdpi.com/2304-8158/9/9/1330/html
Back to TopTop