Next Article in Journal
Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation
Next Article in Special Issue
Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts
Previous Article in Journal
Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass
Previous Article in Special Issue
Dry-Hop Creep Potential of Various Saccharomyces Yeast Species and Strains
 
 
Article

Article Versions Notes

Fermentation 2021, 7(2), 92; https://doi.org/10.3390/fermentation7020092
Action Date Notes Link
article xml file uploaded 5 June 2021 11:01 CEST Original file -
article xml uploaded. 5 June 2021 11:01 CEST Update https://www.mdpi.com/2311-5637/7/2/92/xml
article pdf uploaded. 5 June 2021 11:01 CEST Version of Record https://www.mdpi.com/2311-5637/7/2/92/pdf
article html file updated 5 June 2021 11:02 CEST Original file -
article html file updated 26 July 2022 23:00 CEST Update https://www.mdpi.com/2311-5637/7/2/92/html
Back to TopTop