Next Article in Journal
The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations
Next Article in Special Issue
Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines
Previous Article in Journal
Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation
Previous Article in Special Issue
Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food
 
 
Article

Article Versions Notes

Fermentation 2017, 3(4), 62; https://doi.org/10.3390/fermentation3040062
Action Date Notes Link
article pdf uploaded. 22 November 2017 12:46 CET Version of Record https://www.mdpi.com/2311-5637/3/4/62/pdf
article xml uploaded. 22 November 2017 12:46 CET Original file https://www.mdpi.com/2311-5637/3/4/62/xml
article html file updated 22 November 2017 12:48 CET Original file -
article html file updated 2 January 2018 17:02 CET Update -
article html file updated 18 April 2019 11:05 CEST Update -
article html file updated 2 May 2019 13:25 CEST Update -
article html file updated 28 September 2019 16:02 CEST Update -
article html file updated 8 February 2020 21:53 CET Update -
article html file updated 16 July 2022 07:32 CEST Update https://www.mdpi.com/2311-5637/3/4/62/html
Back to TopTop