Next Article in Journal
Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)
Next Article in Special Issue
Relative Assessment of Biochemical Constituents and Antioxidant Potential of Fermented Wheat Grains Using Bacillus subtilis KCTC 13241
Previous Article in Journal
Mechanisms of Metabolic Adaptation in Wine Yeasts: Role of Gln3 Transcription Factor
Previous Article in Special Issue
Production of Ulvan Oligosaccharides with Antioxidant and Angiotensin-Converting Enzyme-Inhibitory Activities by Microbial Enzymatic Hydrolysis
 
 
Article

Article Versions Notes

Fermentation 2021, 7(3), 182; https://doi.org/10.3390/fermentation7030182
Action Date Notes Link
article xml file uploaded 5 September 2021 13:15 CEST Original file -
article xml uploaded. 5 September 2021 13:15 CEST Update https://www.mdpi.com/2311-5637/7/3/182/xml
article pdf uploaded. 5 September 2021 13:15 CEST Version of Record https://www.mdpi.com/2311-5637/7/3/182/pdf
article html file updated 5 September 2021 13:17 CEST Original file -
article html file updated 30 July 2022 04:25 CEST Update https://www.mdpi.com/2311-5637/7/3/182/html
Back to TopTop