Next Article in Journal
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product
Next Article in Special Issue
Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content
Previous Article in Journal
The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide
Previous Article in Special Issue
Growth, Substrate, and Metabolite Changes of Probiotic Bifidobacterium animalis subsp. lactis in Soy (Tofu) Whey
 
 
Article

Article Versions Notes

Fermentation 2024, 10(6), 303; https://doi.org/10.3390/fermentation10060303
Action Date Notes Link
article xml file uploaded 6 June 2024 12:47 CEST Original file -
article xml uploaded. 6 June 2024 12:47 CEST Update https://www.mdpi.com/2311-5637/10/6/303/xml
article pdf uploaded. 6 June 2024 12:47 CEST Version of Record https://www.mdpi.com/2311-5637/10/6/303/pdf
article supplementary file uploaded. 6 June 2024 12:47 CEST - https://www.mdpi.com/2311-5637/10/6/303#supplementary
article html file updated 6 June 2024 12:48 CEST Original file -
article html file updated 26 June 2025 03:40 CEST Update https://www.mdpi.com/2311-5637/10/6/303/html
Back to TopTop