Next Article in Journal
Application of Commercial Pectinase as a Biocatalyst During Self-Induced Anaerobic Fermentation of Coffee (Coffea arabica L. var. Typica)
Next Article in Special Issue
Phenolic Evolution During Industrial Red Wine Fermentations with Different Sequential Air Injection Regimes
Previous Article in Journal
Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed
Previous Article in Special Issue
Enhancing Mead Aroma Using Non-Saccharomyces Yeast β-Glucosidase Producers Isolated from Honey: A Case Study in the Upper Turi Region
 
 
Article

Article Versions Notes

Fermentation 2025, 11(7), 360; https://doi.org/10.3390/fermentation11070360
Action Date Notes Link
article pdf uploaded. 20 June 2025 15:33 CEST Version of Record https://www.mdpi.com/2311-5637/11/7/360/pdf-vor
article xml file uploaded 23 June 2025 10:55 CEST Original file -
article xml uploaded. 23 June 2025 10:55 CEST Update https://www.mdpi.com/2311-5637/11/7/360/xml
article pdf uploaded. 23 June 2025 10:55 CEST Updated version of record https://www.mdpi.com/2311-5637/11/7/360/pdf
article html file updated 23 June 2025 10:58 CEST Original file -
article html file updated 25 June 2025 10:42 CEST Update https://www.mdpi.com/2311-5637/11/7/360/html
Back to TopTop