Next Article in Journal
Bioconversion of Dilute Acid Pretreated Corn Stover to L-Lactic Acid Using Co-Culture of Furfural Tolerant Enterococcus mundtii WX1 and Lactobacillus rhamnosus SCJ9
Next Article in Special Issue
Sensory Assessment of Bi-Enzymatic-Treated Glucose-Galactose Syrup
Previous Article in Journal
Traditional Fermented Foods: Challenges, Sources, and Health Benefits of Fatty Acids
Previous Article in Special Issue
Preliminary Study on Red Wine Aroma: The Volatile Profiles of Six Grape Cultivars in Different Vinification Phases
 
 
Review

Article Versions Notes

Fermentation 2023, 9(2), 111; https://doi.org/10.3390/fermentation9020111
Action Date Notes Link
article xml file uploaded 24 January 2023 13:47 CET Original file -
article xml uploaded. 24 January 2023 13:47 CET Update https://www.mdpi.com/2311-5637/9/2/111/xml
article pdf uploaded. 24 January 2023 13:47 CET Version of Record https://www.mdpi.com/2311-5637/9/2/111/pdf
article html file updated 24 January 2023 13:48 CET Original file -
article html file updated 1 March 2023 11:09 CET Update -
article html file updated 8 March 2023 01:59 CET Update https://www.mdpi.com/2311-5637/9/2/111/html
Back to TopTop